METHOD FOR PRODUCING EXTRUDED SNACKS OF VARIOUS COLOURS WITH IMPROVED TASTE AND AROMATIC PROPERTIES (VERSIONS) Russian patent published in 2017 - IPC A23L7/17 A23L7/191 A23L5/43 

FIELD: food industry.

SUBSTANCE: production method includes the stages of preparing the initial mixture, which includes a cereal base made up of rice and/or oat and/or buckwheat flour, or the mixture of corn and millet flour, or crushed rice cereal, as well as fruit and vegetable components in the amount of 1-2 kinds of vegetables and/or greens and 1-2 kinds of fruits and/or berries. As the fruit and vegetable raw material, powders of fruits, berries, vegetables and greens are used, obtained by various kinds of drying: sublimation, infrared, convection, allowing to obtain natural powders with the humidity of up to 10% without the significant loss of biological active substances. The resulting mixture is extruded at the temperature of 110-160°C, the pressure in the extruder chamber of 30-70 kg/cm², the rotation speed of the screws of 150-600 rpm and the extruded mixture humidity of 12-20%. Then the product is glazed with the juice concentrate of fruit and vegetable raw material, or the mixture of juice concentrates and fruit and vegetable puree, or the solution of honey in the amount of 15-25% to the product weight; the glazed product is dried to the humidity of not more than 6% and packed.

EFFECT: method for producing extruded snacks allows to obtain a high-quality product completely from natural raw materials without adding artificial colours and flavourings.

12 cl, 3 tbl, 1 ex