FIELD: food-processing industry, in particular, preparing of hot beverages, such as tea substitutes.
SUBSTANCE: method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-2200C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt.
EFFECT: increased amount of dextrins, increased nutritive and energy value, reduced production costs of ready product and simplified production process.
2 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
GRAIN TEA PRODUCTION METHOD | 2009 |
|
RU2399287C1 |
METHOD FOR PRODUCING OF BUCKWHEAT FLOUR | 2004 |
|
RU2268615C1 |
"VOSTOCHNAYA" GRITS PRODUCTION METHOD | 2011 |
|
RU2482699C1 |
METHOD FOR PRODUCING OF BARLEY FLOUR | 2003 |
|
RU2245192C2 |
BULGED BARLEY PRODUCTION METHOD | 1992 |
|
RU2030882C1 |
METHOD FOR OBTAINING OF BARLEY GRINDING PRODUCT | 2003 |
|
RU2246352C1 |
METHOD FOR PRODUCING RYE FLAKES | 2014 |
|
RU2584477C1 |
METHOD FOR PRODUCING OF DRY NUTRITIVE MIXTURE | 2000 |
|
RU2232516C2 |
METHOD OF PRODUCING BARLEY FLAKES | 0 |
|
SU1554869A1 |
METHOD OF PRODUCING BARLEY FLAKES | 0 |
|
SU880400A1 |
Authors
Dates
2005-01-27—Published
2003-07-15—Filed