METHOD OF OBTAINING SNACKS OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE Russian patent published in 2019 - IPC A23L7/126 A23L7/17 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of obtaining snacks of high nutritional and biological value based on iodinated extrudates, including lentil sieving, extrusion on a screw extruder at a product temperature in front of the matrix of 368–393 K, a screw rotation speed of 1–2 s^-1 and the pressure in the pre-matrix zone of the extruder is 6–10 MPa. Lentil is soaked in nutrient solution of potassium iodide for 12 hours with a salt concentration of 10 g/l, germinated at a temperature of 21–23 °C for 3–4 days before reaching the length of sprouts 1 cm with periodic irrigation with a nutrient solution, then the grains are dried, preventing them from sunlight, until the grain reaches 18–20 % moisture, extruded on a screw extruder at a temperature of the product in front of the matrix of 368–393 K, the frequency of rotation of the screw of 1–2 s^-1 and the pressure in the pre-matrix zone of the extruder of 6–10 MPa. Further the porous product is dried in a drum, after which it enters the coating complex, in which the heated vegetable oil is sprayed onto the extrudate and powdered flavoring additives are applied. As a flavoring, use powdered sugar and vanilla, or a natural flavor "cheese", salt and turmeric, or paprika, salt and pepper. Snacks are obtained at a certain ratio of prescription components, g/100 g of the finished product.

EFFECT: invention allows to create iodized snacks of increased nutritional and biological value based on plant extrudates, which can be used in meat and mince systems for their enrichment, as well as to increase the protein content in products, improve their functional and technological properties, increase product yield.

1 cl, 3 dwg, 3 ex