FIELD: food-concentrates industry, in particular, processes for producing of extruded foods.
SUBSTANCE: method involves mixing basic products and extruding resultant mixture, with wheat and beans being used as basic products; grinding products to 0.32-0.63 mm sized particles; mixing in 3:2 proportion; wetting to 14-18% moisture content; processing in extruder with temperature of product in front of die making 420-435 K and pressure in extruder zone upstream of die making 6.5-7.0 MPa.
EFFECT: reduced production costs owing to utilization of widely known and cheap kinds of raw materials as basic components, provision for producing of foods having high biological and nutrient value.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF EXTRUDED CHEESE GRAIN CHIPS (VERSIONS) | 2005 |
|
RU2312521C2 |
| METHOD FOR PRODUCING OF EXTRUDED PEA STICKS | 2004 |
|
RU2262856C1 |
| METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS | 2004 |
|
RU2258373C1 |
| METHOD FOR PRODUCTION OF EXTRUDED TEXTURATES | 2008 |
|
RU2389346C1 |
| METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS | 2004 |
|
RU2266006C1 |
| METHOD FOR PRODUCING OF LENTIL STICKS | 2004 |
|
RU2265334C1 |
| GRAIN STICK PRODUCTION METHOD | 2004 |
|
RU2266005C1 |
| VEGETAL-AND-MEAT EXTRUDATE PRODUCTION METHOD | 2012 |
|
RU2511968C2 |
| METHOD FOR PRODUCING OF CRUNCHY BREAD STICKS | 2004 |
|
RU2262855C1 |
| METHOD FOR PRODUCTION OF EXTRUDED POTATO STICKS | 2004 |
|
RU2259146C1 |
