RU2013134676A - METHOD FOR PRODUCING PROTEIN-LICOPINE PRODUCTS USING SOY - Google Patents
METHOD FOR PRODUCING PROTEIN-LICOPINE PRODUCTS USING SOY Download PDFInfo
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- RU2013134676A RU2013134676A RU2013134676/13A RU2013134676A RU2013134676A RU 2013134676 A RU2013134676 A RU 2013134676A RU 2013134676/13 A RU2013134676/13 A RU 2013134676/13A RU 2013134676 A RU2013134676 A RU 2013134676A RU 2013134676 A RU2013134676 A RU 2013134676A
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- RU
- Russia
- Prior art keywords
- protein
- serum
- soy
- coagulation
- disperse system
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- Seeds, Soups, And Other Foods (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Способ получения белково-ликопиновых продуктов с использованием сои, включающий приготовление белковой дисперсной системы, коагуляцию белковых веществ в ней раствором органической кислоты и отделение коагулята от сыворотки, отличающийся тем, что белковую дисперсную систему готовят путем совместной дезинтеграции семян сои и перца красного слабой или средней жгучести в водной среде при соотношении 1:1:7, коагуляцию проводят 5%=ным водным раствором аскорбиновой кислоты, отделенный от сыворотки коагулят формуют и доводят до влажности 10-55%, а сыворотку смешивают с томатной пастой в весовом соотношении 2:1, получая соус «аджика».A method of producing protein-lycopene products using soy, including the preparation of a protein disperse system, coagulation of protein substances in it with an organic acid solution and separation of coagulate from serum, characterized in that the protein disperse system is prepared by the joint disintegration of soybean seeds and red or weak red pepper in an aqueous medium at a ratio of 1: 1: 7, coagulation is carried out with 5% aqueous solution of ascorbic acid, the coagulum separated from the serum is formed and adjusted to a moisture content of 10-55%, Serum is mixed with tomato paste in a weight ratio of 2: 1 to give the sauce "adjika".
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Application Number | Priority Date | Filing Date | Title |
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RU2013134676/13A RU2546278C2 (en) | 2013-07-23 | 2013-07-23 | Method for protein-lycopene products manufacture with soya usage |
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RU2013134676/13A RU2546278C2 (en) | 2013-07-23 | 2013-07-23 | Method for protein-lycopene products manufacture with soya usage |
Publications (2)
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RU2013134676A true RU2013134676A (en) | 2015-01-27 |
RU2546278C2 RU2546278C2 (en) | 2015-04-10 |
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RU2013134676/13A RU2546278C2 (en) | 2013-07-23 | 2013-07-23 | Method for protein-lycopene products manufacture with soya usage |
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Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2678073C1 (en) * | 2017-11-02 | 2019-01-22 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" | Method of preparing food concentrate of sauce of increased food and biological value |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2362326C2 (en) * | 2007-09-25 | 2009-07-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт сои Россельхозакадемии | Production method of protein-carbohydrate product |
RU2437559C1 (en) * | 2010-06-09 | 2011-12-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Functional protein product production method |
RU2456817C2 (en) * | 2010-08-13 | 2012-07-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for preparation of protein-lipid product |
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RU2546278C2 (en) | 2015-04-10 |
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Effective date: 20160724 |