PASTA PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/16 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to pasta production and may be used in mass production of pasta products and for preparation of products intended for prophylactic alimentation. In the process of pasta products production one prepares a composite mixture consisting of premium or first grade wheat flour, milled amaranth seeds and setaria seeds taken at a weight ratio of 90:(6-7):(4-3). Then one adds pectin (in an amount of 2-3% to the composite mixture mass) to the produced composite mixture. Then one adds water with a corrective additive dissolved therein to the produced mixture; the additive contains hemicellulase in an amount of 0.001-0.01% to the composite mixture mass and ascorbic acid (in an amount of 0.001-0.002% to the composite mixture mass); then one further blends the components to produce dough and forms products. The corrective additive additionally contains sodium sorbate in an amount of 0.001-0.002% to the composite mixture mass. Amaranth seeds and setaria seeds are milled to produce particles sized 160-180 mcm. Water is added in an amount required for production of dough moisture content whereof is 28-32%, the water temperature is 30-45°C. The invention allows to improve physicochemical quality parametres and food value of pasta products, in particular, their vitamin, mineral and biological value. One notes the pleasant taste and flavour of the pasta products.

EFFECT: proposed pasta products inclusion in food ration allows to decrease the risk of diseases related to metabolic disturbance and digestive tract activity.

5 cl, 1 tbl, 4 ex