RU2244494C1 - Method for preparing of functional cereal-based food product - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing mixture of preliminarily milled groats and nut shell; introducing vitamins, flavor and enrichment additives; wetting resultant mixture; providing extrusion and drying of product; treating ready product with chitosan.

EFFECT: improved organoleptical properties, increased content of biologically active substances and prolonged shelf life of food product.

4 cl, 2 ex

Description

The invention relates to the food industry, to the manufacture of food products from grain.

A known method of preparing a product from grain subjected to expansion from pre-germinated grain in combination with fillers and / or flavorings. In this case, wheat, rye, buckwheat, lentil, soy, pumpkin, sunflower, sesame seedlings are used (RF Patent No. 2187945, class A 23 L 1/18, publ. 27.08.02).

The disadvantage of this method is its complexity and the inability to use as a product that increases mental activity and relieves chronic fatigue syndrome.

The closest in technical essence and the achieved result is a method of preparing a dry nutrient mixture on a grain basis, which includes heat treatment, molding of the grain portion and mixing with flavorings (Patent of the Russian Federation 2196450, class A 23 L 1/164, 1/18, publ. 20.01 .03).

The disadvantage of this method is the inability to obtain a product for students that increases mental activity and is enriched with dietary fiber.

The objective of the invention is to obtain a food product for students enriched with biologically active substances, expanding the range of products with improved organoleptic properties.

This is solved by the fact that the method of preparing a functional cereal-based food product involves preparing a mixture of pre-crushed cereals and husks of nuts, adding vitamins, flavoring and fortifying additives to the resulting mixture, moisturizing, extruding, drying and processing the finished product with chitosan.

At the same time, buckwheat, rice, oat, pearl barley, barley, corn, etc., are used in the preparation of the mixture, as well as the fact that the mixture is crushed to a particle size of 1-2 mm, and the finished product is made in the form of sticks, stars, rings, balls , records, tubes, etc.

This allows you to get a product with an attractive appearance, a pleasant harmonious taste and aroma, reduce the unevenness in the strength of the components, increase fragility, improve formability, as well as get a product that increases mental activity, regulates the activity of the gastrointestinal tract and prevents the development of cardiovascular diseases, as well as increase shelf life.

The introduction of the husk of nuts into pre-chopped cereals is due to the fact that it contains the substances necessary to reduce the risk of chronic fatigue syndrome in students (vitamins B, E, macro- and micronutrients, fiber, polyunsaturated fatty acids).

Processing the finished product with chitosan in combination with other features of the method will allow to preserve the structure of the finished products, ensure the safety of vitamins and extend shelf life.

Grinding the mixture to the specified particle size is due to the efficiency of the extrusion process, increasing the productivity of the extruder with a minimum amount of loss.

The method is implemented as follows:

A functional cereal-based product is prepared from a mixture of pre-crushed to a particle size of 1-2 mm cereals and husks of nuts. Vitamins, flavoring and fortifying additives are added to the resulting mixture. The mixture is moistened to a moisture content of 28-30%, cured for 20-30 minutes to evenly distribute moisture and extruded at a temperature of 80-90 ° C and a pressure of 9-12 MPa. Semi-finished product in the form of sticks, stars, ringlets, balls, plates, tubes, etc. dried to a mass fraction of moisture of not more than 10%. The dried product is treated with an aqueous solution of chitosan obtained by dissolving chitosan in an aqueous solution of an organic acid, for example citric, ascorbic, etc.

Example 1

Buckwheat, rice and oatmeal are taken, taken in a ratio of 1: 1: 1. The cereal mixture is ground to a particle size of 2 mm. At the same time, the husks of peanuts and hazelnuts are ground at a ratio of 1: 1 to a particle size of 1 mm.

Pre-prepared mixture of cereals and husks of nuts are combined at a ratio of 6: 4. Vitamins B1, B2, B5, B6, B9, B12, PP, E, salt, lecithin are added to the resulting mixture in accordance with the recipe. The resulting mixture is moistened to a moisture content of 30%, cured for 30 minutes and extruded at a temperature of 80-90 ° C and a pressure of 9-12 MPa, dried to a moisture content of 6% and coated with chitosan.

The resulting product has an attractive appearance, pleasant taste and aroma, in accordance with the type of flavoring additives, delicate and crisp texture, increases mental activity, due to the presence of dietary fiber in it, normalizes the activity of the gastrointestinal tract, prevents the development of cardiovascular diseases, term storage is 4-6 months.

Example 2

Barley and corn grits are taken, taken in a ratio of 2: 1. The cereal mixture is ground to a particle size of 2 mm. At the same time, the husks of peanuts and hazelnuts are ground at a ratio of 1: 1 to a particle size of 1 mm.

Pre-prepared mixture of cereals and husks of nuts are combined at a ratio of 8: 2. Vitamins B1, B2, B5, B6, B9, B12, PP, E, sugar, lactulose and lecithin are added to the resulting mixture in accordance with the recipe. The resulting mixture is moistened to a moisture content of 28%, cured for 20 minutes and extruded at a temperature of 80-90 ° C and a pressure of 9-12 MPa, dried to a moisture content of 8% and coated with chitosan.

The resulting product has a pleasant organoleptic characteristics, delicate texture, good digestibility, increases mental performance, normalizes the activity of the gastrointestinal tract, shelf life is 4-6 months.

Using the proposed method will allow to obtain a functional nutrition product enriched with vitamins, minerals, functional ingredients, fiber, with improved organoleptic properties, good digestibility by the body, increasing mental performance, able to significantly expand and enrich the students ’diet, which will allow organizing meals in accordance with the requirements medical science and increase the shelf life of the target product.

Claims (5)

1. A method of preparing a functional cereal-based food product, comprising preparing a mixture of pre-crushed cereals and husks of nuts, adding vitamins, flavoring and fortifying additives to the resulting mixture, moisturizing, extruding, drying and treating with chitosan. 2. The method according to claim 1, characterized in that when preparing the mixture using buckwheat, oat, rice, pearl barley, barley, corn, etc. 3. The method according to claim 1, characterized in that when preparing the mixture using buckwheat, or oat, or rice, or pearl barley, or barley, or corn, etc. 4. The method according to claim 1, characterized in that the mixture is ground to a particle size of 1-2 mm 5. The method according to claim 1, characterized in that the finished product is made in the form of sticks, stars, ringlets, balls, plates, tubes, etc.