METHOD FOR MANUFACTURING FOOD ADDITIVES FROM MIXTURE OF WILD PLANTS

摘要

FIELD: food industry.;SUBSTANCE: method includes drying raw materials, grinding, screening through a sieve with a hole diameter of 1.0-1.5 mcm, cleaning from ballast substances with Amyslobutilin G 10 at the dosage of 3.0 units per 1 gram of starch at the powder-water ratio of 1:3 at the temperature of 45°C. Further, it is sent to centrifugation for 15-25 minutes at a speed of 2000-3000 s^-1. The resulting protein concentrate is precipitated with 60% acetic acid at pH=4.0, secondary centrifugation is carried out for 15-17 minutes at a rate of 2000-3000 s^-1. Protein paste is obtained, the protein is washed with water at pH=5.8-6.7, final centrifugation is carried out for 15-17 minutes at a speed of 2000-3000 s^-1 and the protein concentrate is dried.;EFFECT: additive comprising macro- and micronutrients.;1 dwg, 2 tbl