EA202000229A1 - METHOD FOR PRODUCING GRAIN BREADS WITH SPROUTED GREEN BUCKWHEAT - Google Patents
METHOD FOR PRODUCING GRAIN BREADS WITH SPROUTED GREEN BUCKWHEATInfo
- Publication number
- EA202000229A1 EA202000229A1 EA202000229A EA202000229A EA202000229A1 EA 202000229 A1 EA202000229 A1 EA 202000229A1 EA 202000229 A EA202000229 A EA 202000229A EA 202000229 A EA202000229 A EA 202000229A EA 202000229 A1 EA202000229 A1 EA 202000229A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- buckwheat
- grain
- finished product
- mixture
- green buckwheat
- Prior art date
Links
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к способу производства зерновых хлебцев. Задача изобретения состоит в максимальном сохранении полезных свойств пророщенной зеленой гречки в готовом продукте, а именно витаминов и минералов, благотворно влияющих на организм человека. Технический результат заключается в получении нового продукта с улучшенными потребительскими свойствами. Способ производства зерновых хлебцев с пророщенной зеленой гречкой включает подготовку сырья, увлажнение и смешивание зерновой смеси, выдерживание её в бункере, экструдирование, при этом в качестве исходных продуктов используют смесь при следующем процентном соотношении ингредиентов: цельное зерно пшеницы - 39,9-68,7; гречневая крупа - 10, пророщенная зеленая гречка - 50-20; соль - остальное; экструдирование зерновой смеси при температуре от 80 до 130°C в течение 0,5-0,8 с при давлении от 3 до 9 мПа; полуфабрикат поступает из экструдера в виде непрерывной ленты и режется на брикеты требуемого размера, при этом влажность готового полуфабриката составляет 6,0-6,5%.The invention relates to the food industry, and in particular to a method for the production of cereals. The objective of the invention is to maximize the preservation of the beneficial properties of germinated green buckwheat in the finished product, namely vitamins and minerals that have a beneficial effect on the human body. The technical result consists in obtaining a new product with improved consumer properties. The method for the production of grain breads with germinated green buckwheat includes the preparation of raw materials, moisturizing and mixing the grain mixture, keeping it in a bunker, extruding, while the mixture is used as the initial products with the following percentage of ingredients: whole wheat grain - 39.9-68.7 ; buckwheat - 10, sprouted green buckwheat - 50-20; salt - the rest; extruding the grain mixture at a temperature of 80 to 130°C for 0.5-0.8 s at a pressure of 3 to 9 MPa; the semi-finished product comes from the extruder in the form of a continuous tape and is cut into briquettes of the required size, while the moisture content of the finished semi-finished product is 6.0-6.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA202000229A EA039686B1 (en) | 2020-04-14 | 2020-04-14 | Method for the production of grain crispbreads with green buckwheat sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA202000229A EA039686B1 (en) | 2020-04-14 | 2020-04-14 | Method for the production of grain crispbreads with green buckwheat sprouts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA202000229A1 true EA202000229A1 (en) | 2021-10-29 |
| EA039686B1 EA039686B1 (en) | 2022-02-28 |
Family
ID=78572571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA202000229A EA039686B1 (en) | 2020-04-14 | 2020-04-14 | Method for the production of grain crispbreads with green buckwheat sprouts |
Country Status (1)
| Country | Link |
|---|---|
| EA (1) | EA039686B1 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2244494C1 (en) * | 2004-04-28 | 2005-01-20 | Московский государственный университет пищевых производств МГУПП, отдел интеллектуальной собственности | Method for preparing of functional cereal-based food product |
| GB2548842B (en) * | 2016-03-29 | 2020-06-24 | Frito Lay Trading Co Gmbh | Snack food and manufacture thereof |
| RU2704288C1 (en) * | 2018-11-12 | 2019-10-25 | Общество с ограниченной ответственностью "Мистраль Трейдинг" | Method for production of protein-enriched product and obtained product |
| RU2708053C1 (en) * | 2019-03-14 | 2019-12-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Crisp bread production method |
| RU2714707C1 (en) * | 2019-10-24 | 2020-02-19 | Алина Васильевна Осьмак | Method for production of a dry food product |
-
2020
- 2020-04-14 EA EA202000229A patent/EA039686B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EA039686B1 (en) | 2022-02-28 |
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