METHOD FOR OBTAINING LIQUID EMULSION PRODUCT CONTAINING DIETARY FIBERS FOR ENTERAL NUTRITION

摘要

FIELD: food industry, medicine. SUBSTANCE: the suggested process deals with obtaining both aqueous and oily phases, their mixing, homogenization and sterilization of obtained emulsion. As a protein component one should use the mixture of soybean isolates in the form of proteinates of calcium and sodium, as dietary fibers one should use the mixture of soluble and insoluble polysaccharides, maltodextrin is used with dextrose equivalent DE = 15-20, additionally, it is necessary to add fructose, glycerol, carrageenan, ascorbylpalmitate and heptamolybdate of ammonium, calcium is introduced as proteinate. Aqueous phase of emulsion is obtained by supplementing water with the mixture of carrageenan and maltodextrin at 1 : 10-15 ratio, then come salts Na₂HPO₄2H₂O, K₃CitH₂O,, KCl, followed by the mixture consisted of soybean proteinates of calcium and sodium, and dietary fibers with subsequent heating the obtained protein modulus up to 85 C, not lower and cooling up to 30 C, not higher. Obtained protein modulus is supplemented with the rest maltodextrin, fructose, glycerol, solutions of water-soluble vitamins and salts of microelements and solution of MgCl₂. As a fatty component, one should use either vegetable oils or their mixture, and the mixture of vegetable oils and dairy fat. Fat-soluble vitamins are introduced in fatty phase of emulsion. The present innovation enables to obtain ready-to-use physically resistant low-viscous sterilized emulsion containing dietary fibers and possessing balanced composition. EFFECT: prolonged storage terms. 5 cl, 1 dwg, 2 ex, 1 tbl