FIELD: food industry; biotechnology.SUBSTANCE: invention relates to food industry and biotechnology. At one of the stages of the production of vegetable protein determine the viscosity of its neutralized to pH 6–7 solution. Using the viscosity of the previously established empirical dependence, the main functional and technological properties of the finished dry protein preparation (moisture-, fat-retaining and emulsifying ability, stability of the emulsion) and bring them to the required minimum values by adding to the finished dry protein preparation a calculated amount of proteins or hydrocolloids, or other structure-forming food additives.EFFECT: invention makes it possible to obtain a functional protein mixture with stable functional and technological properties (water-retaining, fat-retaining and emulsifying ability, emulsion stability) not lower than the required set values, regardless of the variation in the composition and properties of the incoming plant raw materials.1 cl, 2 dwg
