FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to food concentrate and confectionary, and can be used in production of specialized gluten-free bars. Proposed composition of a grain gluten-free bar contains expanded grains, additives and a binding component. Expanded amaranth and expanded quinoa are used as expanded grains. Additives are represented by apple powder and berry powder selected from cranberry powder, or blackcurrant powder, or lingonberry powder, or blueberry powder. Binding component used is molasses or sugar syrup. Composition additionally contains dried berries selected from dried cranberries or dried bilberries or dried red bilberries. Initial components are taken in the following ratio, wt %: expanded amaranth—20–30; expanded quinoa—20–30; apple powder—5–10; cranberry powder, or blackcurrant powder, or lingonberry powder, or blueberry powder—4–7; molasses or sugar syrup—25–40. Also disclosed is a method for preparation of grain gluten-free butter, including successive mixing of components of said composition consisting of binder, additives, expanded grains and dried berries, followed by molding. First, the binder is mixed with additives and mixed until a homogeneous mass is obtained. Then expanded grains and dried berries are added and mixed for 3–5 minutes until uniform distribution of binder, and a layer is formed with subsequent cutting into bars. Components of said composition are used.
EFFECT: invention provides improved nutritional value of the gluten-free grain bar, as well as the absence of gluten in the ready product.
5 cl, 4 tbl, 3 ex
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