METHOD FOR PRODUCTION OF PASTA PRODUCTS Russian patent published in 2016 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to pasta production. Method for production of pasta products comprises washing oat grains at temperature 25 °C, removing excessive moisture at a temperature of 45-60 °C to 12 %, milling oat grains into flour with particle size less than 150 mcm, sieving wheat flour and subjecting to magnetostrictive cleaning. Method then includes mixing wheat and oat meal with meat additives in form of fine mince with particle size of not more than 325 mcm, at a ratio of 55:30:15 for 10-15 minutes, adding water to mixture at temperature 25 °C,adjusting moisture content to 27-28 % and then compacting mixture and moulding in area of the press matrix under action of ultrasonic radiation at frequency 22±0.5 kHz, intensity 1.5-2.0 W/cm², amplitude 10 mcm. Pressed pasta products are then cut, blown and dried, stabilised, cooled and packed.

EFFECT: higher quality of pasta products with additives, reducing costs for production of pasta products, extending storage life of ready products with simultaneous widening of range of pasta products, improving quality of ready pasta products, in particular dry strength of products and longer service life of matrix.

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