FIELD: food-processing industry, in particular, manufacture of swollen cereal products. SUBSTANCE: method involves introducing synthetic sugar substitute into ground grain; extruding grain at temperature of mass ranging between 200 C and 250 C to obtain ready product having moisture content of 4.5-9%. EFFECT: increased efficiency and increased keeping time of swollen cereal product. 5 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF SWEET DIETARY PUFFED GRAIN PRODUCT | 2014 |
|
RU2571201C2 |
| METHOD OF FABRICATING EXTRUDED PRODUCTS OF CEREAL BRAN | 2007 |
|
RU2346466C1 |
| METHOD FOR MANUFACTURE OF EXTRUDED PRODUCT FROM BREAD CEREALS BRANS AND COMPOSITION | 1999 |
|
RU2145176C1 |
| EXTRUDED LACTO-VEGETARIAN PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2564837C1 |
| APPARATUS AND METHOD FOR OBTAINING OF EXTRUDED FOOD PRODUCT | 2001 |
|
RU2223682C2 |
| EXTRUDATES PRODUCTION METHOD | 2011 |
|
RU2460315C1 |
| METHOD FOR PRODUCTION OF GRAIN CRISPBREAD WITH SPROUTED CHICKPEA | 2020 |
|
RU2774303C2 |
| COMPOSITION FOR PRODUCTION OF CORN EXTRUDED DRY TOAST-LIKE PRODUCT | 2004 |
|
RU2268616C2 |
| EXTRUDED DRY FEED FOR CATTLE | 2015 |
|
RU2644963C2 |
| EXTRUDED GRAIN MIXTURE WITH PAUNCH CONTENT FOR SHEEP FATTENING | 2016 |
|
RU2623482C1 |
