COMPOSITION FOR PREPARATION OF CORRECTIVE ADDITIVE FOR PRODUCTION OF PASTA PRODUCTS AND PELMENI DOUGH, ITS PREPARATION METHOD AND METHOD FOR PRODUCTION OF PASTA PRODUCTS AND PELMENI DOUGH Russian patent published in 2015 - IPC A23L1/16 A21D2/00 

FIELD: food industry.

SUBSTANCE: composition for preparation of a corrective additive for production of pasta products and pelmeni dough contains a complex of colour-correcting substances including dairy whey in an amount of 8-90% of the total weight of the complex and a mixture of ascorbic acid, citric acid and sodium sulphite taken at the ratio of (0.5-95):(3.7-99):(0.1-75), a complex of substances improving dough structure and chosen from among structure-forming components such as: starch, pectin, sodium alginate, whey and/or soya protein and a powdered carrier; the complex of substances improving dough structure contains enzymes chosen from among: xylanase, hemicellulase, protease, amylase, oxidase in an amount of 0.01-1.0% of the weight of the complex of substances improving dough structure; the powdered carrier is represented by maltodextrin in an amount exceeding that of all the other components of the composition by a factor of no more than 1.5-2.0. The method for the corrective additive preparation is implemented by way of mechanical mixing of the complex of colour-correcting substances and the complex of substances improving dough structure' the latter is prepared in several stages; at the first stage, a mixture is prepared of part of the structure-forming components and enzymes which is then diluted at subsequent stages. The method for production of pasta products and pelmeni dough is implemented through preparation of dough of flour and water in a dough kneading device with the said corrective additive introduced into flour.

EFFECT: invention enables quick recovery of structure destroyed through moulding which excludes cracking of pasta products during further drying and of pelmeni dough during freezing.

3 cl, 2 tbl, 14 ex