METHOD FOR PRODUCTION OF LONG EGG PASTA PRODUCTS Russian patent published in 2019 - IPC A23L7/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of pasta products. Pasta products manufacture method envisages dough kneading continuously under vacuum by way of durum wheat solid flour sorting, prime grade bakery flour and egg suspension mixing. Then the kneaded dough is extruded under a pressure of up to 115 bar, then by means of rotation of the cutting knife the formed long pasta products are supplied into the pre-drying chamber. Preliminary drying is carried out in four climatic zones, located on one tier, in which temperature increases from 59 °C to 93 °C and humidity from 75 % to 86.5 % for 80 minutes. After preliminary drying pasta products enter the zone of main drying, divided into six climatic zones with three tiers in two zones on each tier, in which temperature and humidity is reduced from 86 °C to 75 °C and from 82 % to 77 % respectively. After 6 hours of the main drying, the product is moved into a humidification chamber with moisture content equal to 86 % and temperature of 75 °C, then pasta products pass cooling stage at temperature 30 °C and further reduction of temperature of articles to ambient temperature.

EFFECT: invention allows to reduce number of broken and deformed products and crumbs, and ensure high preservation of dry substance in products during cooking.

1 cl, 2 tbl