FIELD: food industry. SUBSTANCE: grits are wetted within 5-15 min in solution of starch paste having concentration 0.5-1.0 %. The process is carried out at 90-100 C by uninterrupted mixing. Grits are heated to 170-230 C within 10-15 min. The process takes place with the help of infrared irradiation having wavelength 0.9-1.1 μm at radiation density 26-32 kWt/m2. EFFECT: improves efficiency of the method. 3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FLAKES OF GRITS | 1992 |
|
RU2020833C1 |
| METHOD OF PREPARING THE MODIFIED STARCH | 1994 |
|
RU2078087C1 |
| PROCESS OF PREPARATION OF GRAINS SACCHARIFICATION | 1992 |
|
RU2048512C1 |
| METHOD OF PREPARING CACAO-BEANS FOR GRINDING | 1991 |
|
RU2016520C1 |
| METHOD FOR GRAIN CLEANING | 1994 |
|
RU2061547C1 |
| METHOD FOR PRODUCTION OF INSTANT MEALS FROM STARCH-CONTAINING CEREALS | 2009 |
|
RU2389345C1 |
| METHOD FOR PROCESSING RICE INTO GROATS | 0 |
|
SU1697875A1 |
| COMPOSITION OF SOYA OIL-SEED MEAL "PROBUZHDENNOYE SEMYA", METHOD OF ITS PRODUCTION AND METHOD OF PREPARING SOYA MILK | 2000 |
|
RU2186501C2 |
| WHEAT GRAIN FLAKES PRODUCTION METHOD | 2012 |
|
RU2512146C1 |
| FEED VIGNA GRAIN FLAKES PRODUCTION METHOD | 2012 |
|
RU2512153C1 |
