METHOD FOR PRODUCING CEREAL BAR Russian patent published in 2024 - IPC A23L7/10 

FIELD: food industry; confectionery.

SUBSTANCE: used for the preparation of cereal bars. The proposed method for the production of cereal bars includes the preparation of raw materials by inspection, the preparation of an invert syrup in an open digester with a steam jacket, into which water and granulated sugar are loaded, citric acid is added and the inversion is carried out at a temperature of 106-108°C for 6-8 minutes to obtain an invert syrup with a mass fraction of solids of 85-87%. The resulting invert syrup, maltose syrup and glycerin are dosed into a digester and boiled to obtain a binder syrup. Then, the resulting binder syrup and pre-prepared bioactivated grain of naked oats, cake from pine nut kernels, dry concentrate of rose hip extract are mixed in a batch or continuous mixer for no more than 7 minutes. The resulting mass is rolled into a layer, then cut with circular knives into portioned pieces of the required size and packed in a film. The initial components are taken in the following ratio, wt.%: bioactivated grain of naked oats - 20.00-22.00; cake from the nut kernel - 22.00-24.00; dry rosehip extract concentrate - 16.00-20.00; citric acid - 0.03-0.05; molasses maltose - 10.00-12.00; glycerin - 0.4-0.8; granulated sugar - the rest.

EFFECT: obtaining products with increased nutritional value of the finished product due to the high content of biologically active substances, expanding the range of functional food products that have high consumer properties.

1 cl, 1 tbl, 3 ex