FIELD: food-concentrates industry, in particular, processes for producing of extruded foods.
SUBSTANCE: method involves sieving basic products; moistening; holding in hopper; extruding; using basic products such as preliminarily ground blue lupine, corn and wheat; mixing said components in the ratio, wt%: lupine 27-31, corn 36-40, wheat 31-35; moistening resulted mixture to 20-30%-moisture content and processing in screw-type extruder at product temperature of 378-403 K before it is exposed to the action of matrix, screw rotational speed of 1-2 s-1 and pressure of 5-8 MPa in pre-matrix zone of extruder; introducing fatty, protein or vitamin filler into central zone of extruded cord. Method allows combined extruded product with filler to be obtained.
EFFECT: improved quality, balanced composition, increased nutrient and biological value, wider range of extruded products made from cheap and readily available raw materials.
4 dwg, 1 ex
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