FIELD: food industry.
SUBSTANCE: inventions relate to the food industry. A method for obtaining powder from vegetable raw materials is proposed, according to which conditioned sheet raw materials are weighed, sorted, washed, cut, dried by short-wave infrared radiation with a power of 1200…2000 kW at 40…60°C for 1.5…2.5 h, cooled at room temperature. temperature and ground to a powder. A method for obtaining powder from vegetable raw materials is also proposed, according to which conditioned sheet raw materials are weighed, sorted, washed, cut, intensively frozen at minus 15… minus 20°C, thawed at room temperature, dried with short-wave infrared radiation with a power of 1200…2000 kW at 40…60°C for 1.5…2.5 h, cooled at room temperature and crushed to a powder.
EFFECT: invention provides a reduction in the energy intensity of the process while maintaining the organoleptic properties and nutritional value of the finished product.
4 cl, 2 dwg, 4 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF DRYING VEGETAL RAW MATERIALS | 2023 |
|
RU2816517C1 |
| METHOD FOR PRODUCTION OF BARS FROM VEGETABLE AND MUSHROOM RAW MATERIALS | 2020 |
|
RU2761162C1 |
| METHOD FOR PRODUCTION OF MIXTURE OF TOMATOES, CARROTS AND CELERY FOOD POWDERS | 2014 |
|
RU2569829C1 |
| METHOD OF PRODUCTION CHOPPED MEAT SEMI-FINISHED PRODUCTS WITH MEAT POWDER | 2007 |
|
RU2352161C2 |
| TOMATO AND BEET-ROOT FOOD POWDERS PRODUCTION METHOD | 2012 |
|
RU2524069C1 |
| METHOD FOR MAKING FISH PASTE FROM BLUE CATFISH | 2022 |
|
RU2804028C1 |
| METHOD FOR PRODUCTION OF DRY CONCENTRATE FOR COMMON OYSTER MUSHROOMS CREAM SOUPS | 2019 |
|
RU2717662C1 |
| METHOD OF PRODUCING NETTLE POWDERY HALF-FINISHED PRODUCT | 1999 |
|
RU2154957C1 |
| METHOD FOR PREPARATION OF FOOD PRODUCT FROM COMMON ONION | 1991 |
|
RU2013058C1 |
| CONFECTIONARY PRODUCT CONTAINING VEGETABLE ADDITIVE IN FORM OF CARROTS | 2023 |
|
RU2822253C1 |
