METHOD FOR PREPARATION OF LIPID BIOACTIVE COMPOSITION

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to biologically active additives production, and may be used during functional food products manufacture. The method envisages blending soya and maize oils at a ratio of 70:30, introduction of prepared red carrots wit...

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Hauptverfasser:	DOTSENKO SERGEJ MIKHAJLOVICH, BOGDANOV NIKOLAJ LEONIDOVICH, SKRIPKO OL'GA VALER'EVNA, KAPITONOV VALENTIN SERGEEVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to biologically active additives production, and may be used during functional food products manufacture. The method envisages blending soya and maize oils at a ratio of 70:30, introduction of prepared red carrots with their subsequent disintegration in the oil blend at a ratio of oil to carrots being 1.5:1, presscake settling and separation.EFFECT: invention allows to produce a lipid bioactive composition with balanced content of fatty acids and good organoleptic indices.1 dwg, 1 tbl, 1 ex Изобретение относится к пищевой промышленности, в частности к получению биологически активных добавок, и может быть использовано при производстве функциональных продуктов питания. Способ предусматривает купажирование соевого и кукурузного масел в соотношении 70:30, внесение подготовленной моркови красной с последующей ее дезинтеграцией в масляном купаже в соотношении масло:морковь как 1,5:1, отстаивание и отделение жома. Изобретение позволяет получить липидную биоактивную композицию со сбалансированным составом жирных кислот и хорошими органолептическими показателями. 1 ил., 1 табл., 1 пр.