FIELD: food industry.
SUBSTANCE: group of inventions relates to the food industry. One proposes a protein-enriched product and a method for production thereof. Protein-enriched product production method involves sifting of initial products, humidification, holding in a bin, extrusion. Initial products used are a mixture of the following ingredients: whole wheat grains, whole rye grains, rice grits, buckwheat groats, legumes flakes and oat flakes sprouted in the following ratio of initial ingredients, g/kg of the ready product: whole wheat grains 530.0–745.0, rice groats 55.0–92.0, buckwheat groats 46.8–80.0, whole rye grains 25.5–34.5, grain legumes 85.0–300.0, oat sprouted grains 4.3–5.8, other components – 26.0–35.0, represented by salt, seasonings, spices – 26.0–35.0. Obtained mixture is moistened to 13.5–19.5 %. During extrusion, briquette is formed on grain processors at temperature of 210–280 °C for 5–10 seconds. Grain legumes may be selected from lentils, peas, chickpeas or haricot.
EFFECT: group of inventions allows to enrich the product with protein to 125–170 g/kg of protein content in the ready product, improve the ready product taste and appearance.
7 cl, 5 ex
