FIELD: food-processing industry, in particular, production of halva.
SUBSTANCE: method involves grinding seeds of hemp kinds free of narcotic activity; subjecting ground seeds to thermal processing; denaturating proteins and fats by dipping into solution of effective microorganisms; holding while excluding oxygen access and removing carbon dioxide; filtering seed mixture; homogenizing and introducing filler and preliminarily prepared caramel mass at halva kneading stage. Thermal processing is executed by bringing caramel mass temperature to the value of 105-115 C. At halva kneading stage, turmeric is added in an amount of 0.01% by weight of halva.
EFFECT: increased nutrient value and prolonged shelf life of halva produced by said method.
| Title | Year | Author | Number |
|---|---|---|---|
| HALVA | 1999 |
|
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