PASTA PRODUCTION METHOD Russian patent published in 2008 - IPC A23L1/16 

FIELD: food industry.

SUBSTANCE: pasta is produced by mixing correcting additive in water till complete dissolution, then enrichment additive is diluted, it is produced by grinding raw Scorzonera root or Scorzonera root dried in sublimation plant. In the first case the quantity of additive is 5-15% to the flour weight, in the second case 3-5%. The correcting additive contains ascorbic acid and iodated salt in the quantity 0.1-0.5% and 0.1-1.0%) to the enrichment additive weight. The flour is measured out in doses for the water with dissolved additives and is mixed till dough formation. Then the pasta products are molded.

EFFECT: pasta with enhanced biological value and enriched with inulin, vitamins and iodine.

3cl, 2 dwg, 3 tbl, 6 ex