METHOD FOR PRODUCTION OF PROTEIN-CARBOHYDRATE PRODUCTS

FIELD: food industry. ^ SUBSTANCE: from soya beans a protein component is prepared by way of soaking, milling, extraction and coagulation of protein substances. A carbohydrate component paste and a fermented milk product are added to the protein base in a ratio of 1: 1: 1. Then the mixture is heated to 90C and maintained during 10 minutes. The produced protein clot is separated from the liquid whey fraction and conditioned till its moisture content is 30-80%. The soya protein base containing 9-12.5% of dry substances is mixed with a solution of fruit-and-berry syrup or paste or puree or vegetable paste or puree with a 9-12.5% dry substances content. For coagulation of protein substances within the soya protein base one uses cultured milk products such as milk whey, a kefir product, fermented baked milk or boiled fermented milk. The produced protein-carbohydrate clot is conditioned for its moisture content to be no more than 30%, shaped into 1-3 mm granules, dried during 30 minutes at a temperature no more than 150C and pulverised. The protein-carbohydrate clot with a 50% moisture content is shaped into briquettes or cutlet or round rissoles which are frozen. The protein-carbohydrate clot with a 65% moisture content is homogenised to produce a homogenous mass. The protein-carbohydrate clot with a 75-80% moisture content is homogenised to produce a puree or drink (cocktail). The separated whey is mixed with fruit-and-berry or vegetable juices in a ratio of 2:1 to produce a vitamin mineral drink. ^ EFFECT: invention allows to fabricated finished products using biotechnological processing techniques which have high organoleptic properties and biological value and contain no chemical additives, the preparation technology being simple. ^ 7 cl, 1 dwg, 8 ex Изобретение относится к пищевой промышленности. Из семян сои готовят белковый компонент путем замачивания, измельчения, экстракции и коагуляции белковых веществ. В соевую белковую основу вносят пасту из углеводного компонента и кисломолочный продукт в соотношении 1:1:1. Смесь нагревают до температуры 90°С, выдерживают в течение 10 минут. Полученный белковый сгусток отделяют от жидкой фракции - сыворотки и доводят его влажность до 30-80%. Соевую белковую основу с содержанием сухих веществ 9-12,5% смешивают с раствором фруктового или плодово-ягодного сиропа, или пасты, или пюре, или овощной пасты и пюре с содержанием сухих веществ 9-12,5%. Для коагуляции белковых веществ в соевой белковой основе используют кислом