Debittered concentrate of amaranth proteins with increased amount of calcium and magnesium and process for preparing thereof

摘要

ufeffodhou0159u010denu00fd concentrate amarantovu00fdch protein with an increased content of calcium and magnesium contains 50 to 85% by weight. protein, 0.2 to 3% by weight. calcium or magnesium in the dry matter in the organic link and are neutral without the bitter, or other pachutu011b. it is produced as the amarantovu00e9 flour, defatted superkritickou extraction containing at least 28% by weight.protein was added hot drinking water and sodium chloride, the resulting suspension was added for continuous mixing potassium hydroxide until the ph value does not become permanent at 11, and the temperature, stirring suspension was maintained at 50.degree.c for 30 minutes after the completion of the extraction suspension was centrifuged and the sediment mainly containing fiber and the starch fraction was dried for further use, and the obtained supernatant was pu0159eu010diu0161tu011bn separation of solid residues of starch fractions by centrifugation and fiber when the obtained clear purified supernatant from which it was removed part of the supernatant containing at least 10% by weight.dry matter content, and added to 0.5 to 30% by weight.calcium or magnesium salts in the form of a prefabricated suspension in water, the resulting suspension was in dupliku00e1torovu00e9 container with steam heating heated to boiling and the gross clot was separated by sedimentation, zahuu0161tu011bna and dried after re suspend in drinking water using polopr ovoznu00ed spray drying for a dry pru00e1u0161kovitu00e9ho minimum dry matter product of 90% by weight.containing at least 60% by weight. protein and 0.2 to 3% by weight. calcium in the dry matter in the organic custody when koagulovanu00e1 amarantovu00e1 protein before and after drying has a neutral taste without a trace of bitterness or other taste.