METHOD OF ACCELERATED DRYING OF PASTA WITH ADDITIVES Russian patent published in 2017 - IPC A23L7/109 

FIELD: food industry.

SUBSTANCE: extruded products from wheat flour, oatmeal and fine mince of freeze-dried meat with particles of not more than 325 microns at the ratio of 55:30:15 are arranged on a sieve pan with 5×5-mm cells and dried. Drying the products is carried out using ultrasound in a drying cabinet at the air temperature of 95°C, the humidity of 95% and the sound pressure level of 140 dB for 2 minutes and at the temperature of 60°C, the humidity of 70% and the sound pressure level of 140 dB for 53 minutes to 11% humidity of finished products.

EFFECT: reducing the drying time of pasta and improving its quality.

2 dwg