RU2256381C1 - Method for enrichment of dry nutritive mixture - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves adding chick-pea flour into dry nutritive mixture of groats base and wheat grits, with components being used in predetermined amounts.

EFFECT: provision for producing of dry nutritive mixture with increased biological value from readily available components, such as chick-pea flour.

Description

The invention relates to the food industry, specifically to methods for enrichment of dry nutritional mixtures.

Currently, due to technogenic pollution of the environment, the problem of preparing dry mixtures enriching with valuable nutrient components is of great importance.

There is a method of producing a dry nutrient mixture for baby food [1], while the cereal filler (dry nutrient mixture) is subjected to heat and moisture treatment, then it is mixed with cooked fruit and vegetable puree for enrichment, homogenized, dried at high temperature. However, the product does not have a high biological value, since the prolonged and repeated exposure to high temperature on the ingredients of the mixture significantly destroys the biologically active substances containing them - vitamins, carotenoids, flavonoids, etc.

A method is described for enriching a dry cereal (cereal) base by adding wheat bran and shoots of the Kuril shrub tea to it [2].

Rice, oat, and pearl barley (60% wt.) Are used as a cereal base, wheat bran (30%) and shoots of Kuril shrub tea (1%), dried to a moisture content of 8% and ground, are used as an additive.

The grain base (cereals) is first washed with water for 5 minutes, cured for 24 hours to swell starch grains and moisturize to 25-26%, crushed to particles with a size of 0.9-1 mm.

The shoots of Kuril shrub tea are dried to a moisture content of 8%, crushed to particles of 0.4-0.5 mm. Grain base, wheat bran and chopped tea shoots are mixed in a certain ratio, packaged in bags and stored until use.

For use, the enriched nutrient mixture is poured with boiled water in a ratio of 1: 4-1: 6 to obtain porridge.

The dry enriched nutrient mixture helps prevent diabetes and improve people's health. The disadvantages of the method is not high enough biological value of the mixture, inaccessibility and low resource of one of the components - tea Kuril shrub.

The purpose of the invention is the enrichment of the grain base with bran components of higher biological value, ensuring greater availability of additives.

This goal is achieved by the fact that in the proposed method, the deodorized chickpea flour is added to the mixture of crushed roasted cereal with wheat bran, mixed and packaged.

Chickpea flour is produced according to TU 9293-082-10514645-03, with a moisture content of up to 10%, with a protein content of at least 19.0%, fiber 5.0%, and particle sizes of no more than 0.5 mm.

The composition of the mixture (% wt.):

cereal base 66-69

wheat bran 27-28

chickpea flour 4-6

Chickpea flour also contains macro- and microelements: potassium, calcium, magnesium, iron, zinc, and a particularly valuable microelement selenium (up to 2.8 mg / kg), which has antioxidant properties that are beneficial for heart disease and cancer.

In the resulting nutrient mixture, the protein content increases by 0.76-1.14%, fiber not 0.20-0.24%, selenium by 11-17 μg%.

Example. Oatmeal is washed for 5 minutes, cured 24 hours to a moisture content of 26%, fried at 220 ° C for 6 minutes, cooled, crushed to a size of 0.9-1 mm.

In the mixer mix 68 m.h. cereals, 27 m.h. wheat bran, 5 m.h. chickpea flour (with a particle size of 0.4-0.5 mm), packaged in bags and stored until use.

The enriched mixture contains 0.9% more protein, 0.22% fiber, and 14 μg% selenium.

Thus, the proposed method allows to obtain a dry nutrient mixture with a higher biological value and from a more affordable component (additive) of chickpea flour.

Sources of information

1. RU 2013066 C1, 05/30/1994.

2. RU 2156084 C1, 09/20/2000.

Claims (1)

The method of enrichment of a dry nutrient mixture, including crushed cereal base and wheat bran, by introducing additives of plant origin, characterized in that as an additive use chickpea flour in the following ratio, wt.%: Grain base 66-69 Wheat bran 27-28 Chickpea flour 4-6