Харківське Виробниче Об'Єднання Кондитерської Промисловості
Харьковское производственное объединение кондитерской промышленности
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Application filed by Харківський Політехнічний Інститут, Харьковский политехнический институт, Харківське Виробниче Об'Єднання Кондитерської Промисловості, Харьковское производственное объединение кондитерской промышленностиfiledCriticalХарківський Політехнічний Інститут
Priority to UA4821728ApriorityCriticalpatent/UA6656A/en
Publication of UA6656ApublicationCriticalpatent/UA6656A/en
Polysaccharides And Polysaccharide Derivatives
(AREA)
Disintegrating Or Milling
(AREA)
Processing Of Solid Wastes
(AREA)
Abstract
A method for producing praline paste includes separation of kernels of nut and sunflower from husk and admixtures, roast of nut kernels and drying sunflower kernels under atmospheric pressure, crushing thereof and mixing with other components according formulation. Sunflower kernels are taken with protein content from 30 to 32 %, oil – from 52 to 54 %. Separation of sunflower kernels from husk and admixtures is carried out in water, drying is performed under the temperature from 60 to 65°C, kernels of nut and sunflower are mixed in the ratio from 1.1 to 1.4, and the produced mixture is held during from 10 to 20 minutes.
UA4821728A1990-05-031990-05-03Method for producing praline paste
UA6656A
(en)