RU93025172A - METHOD FOR PRODUCING POWDER FROM FOOD VEGETABLE RAW MATERIALS - Google Patents

METHOD FOR PRODUCING POWDER FROM FOOD VEGETABLE RAW MATERIALS

Info

Publication number
RU93025172A
RU93025172A RU93025172/13A RU93025172A RU93025172A RU 93025172 A RU93025172 A RU 93025172A RU 93025172/13 A RU93025172/13 A RU 93025172/13A RU 93025172 A RU93025172 A RU 93025172A RU 93025172 A RU93025172 A RU 93025172A
Authority
RU
Russia
Prior art keywords
raw materials
vegetable raw
producing powder
thickness
food vegetable
Prior art date
Application number
RU93025172/13A
Other languages
Russian (ru)
Other versions
RU2034488C1 (en
Inventor
В.Ф. Фролов
Ю.М. Хуторянский
С.А. Филиппов
Ф.С. Львовский
Б.Л. Приворотский
Original Assignee
В.Ф. Фролов
Ю.М. Хуторянский
С.А. Филиппов
Ф.С. Львовский
Б.Л. Приворотский
Filing date
Publication date
Application filed by В.Ф. Фролов, Ю.М. Хуторянский, С.А. Филиппов, Ф.С. Львовский, Б.Л. Приворотский filed Critical В.Ф. Фролов
Priority to RU9393025172A priority Critical patent/RU2034488C1/en
Priority claimed from RU9393025172A external-priority patent/RU2034488C1/en
Application granted granted Critical
Publication of RU2034488C1 publication Critical patent/RU2034488C1/en
Publication of RU93025172A publication Critical patent/RU93025172A/en

Links

Claims (1)

Область применения: в пищевой промышленности, а именно при получении порошка из пищевого растительного сырья. Сущность изобретения: пищевое растительное сырье (овощи, фрукты или грибы) режут на кусочки толщиной 3 - 18 мм, подсушивают до влажности 12 - 20%, расплющивают путем вальцевания, при этом отношение толщины получаемых кусочков к их толщине после резки составляет 1:(5 - 30), а окончательную сушку ведут до остаточной влажности расплющенных кусочков 4 - 8%, после чего их измельчают.Scope: in the food industry, namely when receiving powder from edible vegetable raw materials. The inventive edible vegetable raw materials (vegetables, fruits or mushrooms) are cut into pieces with a thickness of 3 to 18 mm, dried to a moisture content of 12 to 20%, flatten by rolling, and the ratio of the thickness of the obtained pieces to their thickness after cutting is 1: (5 - 30), and the final drying is carried out to a residual moisture of flattened pieces of 4-8%, after which they are crushed.
RU9393025172A 1993-05-05 1993-05-05 Method of obtaining powder from edible raw plant material RU2034488C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU9393025172A RU2034488C1 (en) 1993-05-05 1993-05-05 Method of obtaining powder from edible raw plant material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU9393025172A RU2034488C1 (en) 1993-05-05 1993-05-05 Method of obtaining powder from edible raw plant material

Publications (2)

Publication Number Publication Date
RU2034488C1 RU2034488C1 (en) 1995-05-10
RU93025172A true RU93025172A (en) 1997-01-20

Family

ID=20141029

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9393025172A RU2034488C1 (en) 1993-05-05 1993-05-05 Method of obtaining powder from edible raw plant material

Country Status (1)

Country Link
RU (1) RU2034488C1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2635572C1 (en) * 2016-10-27 2017-11-14 Василий Григорьевич Густинович Food additive
RU2635574C1 (en) * 2016-10-31 2017-11-14 Василий Григорьевич Густинович Food additive
RU2635576C1 (en) * 2016-11-14 2017-11-14 Василий Григорьевич Густинович Food additive
RU2770708C1 (en) * 2021-11-26 2022-04-21 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Новосибирский Государственный Технический Университет" Method for obtaining powder from vegetable raw materials (options)
CN117281239B (en) * 2023-11-03 2024-04-16 中国热带农业科学院热带作物品种资源研究所 Processing method for preparing cassava particles through double cutting and gradient drying

Similar Documents

Publication Publication Date Title
EG19379A (en) Process for preparing dehydrated aromatic plant products and the resulting products.
CA2060510A1 (en) Enzyme assisted degradation of surface membranes of harvested fruits and vegetables
RU93025172A (en) METHOD FOR PRODUCING POWDER FROM FOOD VEGETABLE RAW MATERIALS
WO1996006535A3 (en) Food product
ES2034227T3 (en) METHOD FOR MANUFACTURING A FOOD PRODUCT.
JP3423776B2 (en) Freeze-dried vegetables without blue odor
EP2225949B1 (en) Molded dry fruit food
DE2712560C3 (en) Use of freeze-dried apple slices
RU2034488C1 (en) Method of obtaining powder from edible raw plant material
EP1104246A1 (en) Improved quick-cook dehydrated vegetables
JPS5716646A (en) Production of apricot chips
SU874016A1 (en) Method of producing dry vegetable and potato
AU6938794A (en) Method for producing dried fish snacks and fish snacks produced by the method
SU1009394A1 (en) Method of producing tea substitute
CA2258689A1 (en) Processed mushroom product
JPH0262210B2 (en)
PL278970A1 (en) Drum drier for production of dried articles of food in particular dried fruits, vegetable and edible fungi
RU2096962C1 (en) Food product drying method
RU96100461A (en) METHOD OF DRYING VEGETABLES AND FRUITS
AU4961790A (en) Vegetable food product belonging to the so-called fourth category based on fruits and/or vegetables
JPH0149449B2 (en)
SU1708240A1 (en) Method for production of dried products of vegetable origin
CN1124091A (en) Fruit-vegetable instant moodles and its producing technology
SU1639480A1 (en) Process for preparing farm products for storage
RU2264751C2 (en) Method for production of dried seafood