FIELD: food industry.
SUBSTANCE: group of inventions is intended for obtaining a general and functional food product. The device for obtaining a food product of general or functional purpose contains three nodes located in three tiers on one frame and made of stainless steel for food production. Each node of the device is equipped with equipment for feeding raw materials, grinding and unloading them, configured in such a way that raw materials get from the first node to the second, and from the second to the third, thus ensuring deep processing of raw materials. In this case, the second unit contains equipment for supplying an aqueous solution of silver nanoparticles. The device allows to implement a method for obtaining a general or functional food product, in which raw materials are prepared by cleaning, washing, germinating grains of cereal seeds and nuts until sprouts of 1-2 mm appear, after which the germinated raw materials are fed into the first unit of the device, mixed with water in a ratio of 1:2 at a temperature of 20-30°C and crushed to obtain a paste-like mass. Then, with the help of screws, the mass is fed into the second unit, where an aqueous solution of silver nanoparticles is added in a ratio of 1:4 at a temperature of 60-68°C and the whole mass passes through the millstones. Then the pulp is separated and milk is obtained. The milk enters the third unit of the device, where it is mixed with chopped garlic at a temperature of 20-30°C.
EFFECT: proposed device and method for obtaining a general or functional food product provides an increase in the biological value of the product obtained and an improvement in taste characteristics.
2 cl, 1 dwg, 1 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR MANUFACTURING ORGANIC SNACK DRY-CURED PRODUCTS FROM WILD ANIMALS | 2022 |
|
RU2793235C1 |
METHOD FOR MANUFACTURING COOKED SAUSAGE | 2015 |
|
RU2611843C1 |
METHOD FOR PRODUCTION OF BAKED PRODUCT BASED ON NON-YEASTED DOUGH WITH SPROUTED GRAIN | 2018 |
|
RU2722725C2 |
MILK-PROTEIN PRODUCT PRODUCTION METHOD | 2008 |
|
RU2375884C2 |
BIOLOGICALLY ACTIVE PREPARATION | 1997 |
|
RU2126217C1 |
FOOD PRODUCT IN THE FORM OF SMOOTHIE AND METHOD OF ITS USE | 2022 |
|
RU2809663C1 |
PRODUCTION METHOD OF CURDY-VEGETABLE DESERT | 2008 |
|
RU2370045C1 |
CONFECTIONARY PASTE PREPARATION COMPOSITION | 2017 |
|
RU2677794C1 |
FOOD PRODUCT IN THE FORM OF MARSHMALLOW AND METHOD FOR ITS PREPARATION | 2022 |
|
RU2792306C1 |
CURD PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2553504C1 |
Authors
Dates
2023-03-23—Published
2020-04-17—Filed