FIELD: food industry.
SUBSTANCE: invention relates to production of a high-protein food additive. Proposed method for producing an extruded food additive based on chickpea and sea-buckthorn beans provides for preliminary drying of sea-buckthorn for 24 hours at a temperature of not higher than 50 °C until moisture content in product is 20%, mixing chickpea beans with sea-buckthorn at ratio of 1:1. One performs grinding to 2–3 mm and extrusion at temperature of 120–150 °C and pressure of 40–50 atm for 10 s. Then the flakes are cooled to temperature of 30–40 °C and ground to particles sized 2–3 mm.
EFFECT: invention enables to obtain a food additive enriched with vitamin C and balanced in terms of amino acid composition.
1 cl, 1 tbl
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