FIELD: food industry.
SUBSTANCE: invention concerns food-processing industry and can be used for wheat grain sprouts preservation. The method envisages grains selection, washing with water, drying and placement into package containers. Prior to drying the grains are sprouted on trays in a vacuum drying installation at a temperature of no more than 25°C. After appearance of sprouts the grains are dried on the same trays with delivery of heat to the sprouts stratum is performed with the help of IR heating elements in three stages. At each stage a specific heating element temperature is maintained thus ensuring maintenance of the material temperature within a certain range.
EFFECT: invention enables longer storage of sprouted wheat grains with preservation of their nutritional value, simplification of sprouts preparation and usage under household conditions.
1 dwg, 1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRESERVATION METHOD OF GERMINATED SEEDS OF CEREAL AND LEGUME CROPS | 2019 |
|
RU2714266C1 |
| "TALKAN" FUNCTIONAL FOOD PRODUCT OF SPROUTED GRAINS AND PRODUCT MANUFACTURE METHOD | 2009 |
|
RU2463809C2 |
| METHOD FOR MANUFACTURE OF INSTANT FOOD PRODUCTS BASED ON SPROUTED CEREALS | 2013 |
|
RU2536581C1 |
| METHOD FOR PRODUCTION OF G-FLAXES | 2019 |
|
RU2724478C1 |
| GREEN HYDROPONIC FODDER PRESERVATION METHOD | 2012 |
|
RU2528961C2 |
| UNIVERSAL METHOD OF OBTAINING SPROUTED CROP SEEDS | 1998 |
|
RU2140137C1 |
| METHOD FOR PRODUCING FOOD GERM BIOMASS | 1999 |
|
RU2156583C1 |
| GRAIN FOOD PRODUCT | 2008 |
|
RU2389344C2 |
| METHOD OF PREPARING A VEGETABLE COMPONENT FOR A PROTEIN FUNCTIONAL FODDER ADDITIVE | 2023 |
|
RU2819066C1 |
| MULTIPLE FERMENT PRODUCT FOR FEED MIXTURES AND METHOD FOR OBTAINING MULTIPLE FERMENT PRODUCT | 1998 |
|
RU2173058C2 |
