METHOD OF MANUFACTURING EXTRUDED SEMI-FINISHED PRODUCTS (VERSIONS) Russian patent published in 2008 - IPC A23P1/12 A23L1/18 

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing extruded products involves extruding raw product with following cooling of the obtained puffed product. Chickpea grains are used as raw product. Prior to extruding they are ground, screened and passed through magnetic trap and then extruded. The obtained puffed product in the form of straight or crooked sticks is cooled down to the temperature of 30-40°C, dried up to the moisture weight ratio of 4-6%, ground and mixed with pumpkin powder and milk powder. The second variant of manufacturing extruded products involves extruding raw productl with following cooling of the obtained puffed product. Feature of novelty consists in fact that chickpea grains are used as raw product, prior to extruding they are ground, screened and passed through magnetic trap, mixed with concentrated milk and pumpkin puree, then extruded. The obtained puffed product in the form of straight or crooked sticks is cooled down to the temperature of 30-40°C, dried up to the moisture weight ratio of 4-6%, ground into the particles 2-3 mm in size. The stock is extruded in the extruder with worm rotation speed 38±2 s-1 during 30-40 s. Diameter of die outlet is 8 mm.

EFFECT: invention allows improving quality of extruded products, increasing nutrition and biological value and expanding range of manufactured products for infant and dietary feeding.

2 cl, 2 tbl, 2 ex