FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a method for production of foam for food products. Method is characterized by beating the protein solution for 1–2 minutes at low rotation speed of 500–600 rpm, then 1–2 minutes at an average rpm of 700–900 rpm, then with a maximum rotation frequency of 1,000–1,200 rpm until formation of stable foam. Protein solution is characterized by the following ratio of initial components, %: activated water with pH 8.5–9.0 – 15; blood plasma – 75; dry milk protein – 10.
EFFECT: implementation of the proposed method will make it possible to significantly simplify the technology, to obtain food foam with high functional and technological properties: foaming capacity, foam multiplication and foam stability.
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