Method for the production of crisp cereal
(57) Abstract:The invention relates to the technology of production of canned porridge. Porridge is prepared by washing and blanching cereals and introducing the melted butter liquid extract of the biomass of microorganisms Saprolegnia parasitica-carotene, vanilla, cereals, cheese, salt, sodium and preventive, sugar, and sodium ascorbate. The mixture is Packed in a sealed container and cook grits with simultaneous sterilization of the mixture. The method allows to increase the shelf life of the finished product and gives it immunostimulatory, radioprotective and adaptogenic properties. The invention relates to the technology of production of canned porridge.A method of producing crisp cereal, including washing cereals, blanching for 25 to 30 minutes in boiling water, mixing with sodium and preventive salt, sugar, sodium ascorbate, cottage cheese, vanilla, butter, and-carotene, packing in a container, sealing the container and boiling porridge with simultaneous sterilization of the mixture (EN, 2083133, C1, 10.07.97).The disadvantage of this method is to obtain a product with a big enough shelf life.Technical R the biological activity.This result is achieved in that in the method of production crisp cereal, including washing cereals, blanching for 40 - 50 minutes in boiling water, mixing with sodium and preventive salt, sugar, sodium ascorbate, cottage cheese, vanilla, butter, and-carotene, packing in a container, sealing the container and boiling porridge with simultaneous sterilization of the mixture according to the invention before cooking the mixture in butter injected gas-liquid extract of biomass of microorganisms Saprolegnia parasitica in the amount of 0.02 to 0.2% by weight of the mixture.This allows you to increase the shelf life of the finished product in 1.5 times and give it immunostimulatory, radioprotective and adaptogenic properties.The method is implemented as follows.Cereal inspect, separate mechanical and magnetic impurities, washed, blanched in hot water for 40 to 50 min in boiling water, throw in a sieve for draining. In melted butter injected-carotene, vanilla and 0.02 to 0.2% by weight of the whole mixture of gas-liquid extract of the biomass of microorganisms Saprolegnia parasitica. Next, prepare a mixture, introducing into the oil groats, salt cookbook and preventive, sugar, sodium ascorbate and cheese, these pre-podhum subjected to a heat treatment to the cooking of cereals to the ready state. This ensures that in any case, regardless of the temperature regime the achievement of industrial sterility with a large margin settlement mortality.An experimental batch of canned produced by the proposed method are preserved with no signs of damage in unregulated conditions for at least 3 years, that is, 1.5 times longer than canned obtained by a known method.The experiments carried out on outbred gray albino male rats revealed a clear increase in survival by feeding the obtained product with acute and chronic radiation exposure, toxic effects of different nature and intensity, adverse temperature and humidity conditions, lack of oxygen, which allowed to conclude about immunostimuliruyushhim, radioprotective and adaptogenic action of the finished product.Thus, the proposed method allows to increase the shelf life of the finished product and give it immunostimulatory, radioprotective and adaptogenic properties. Method for the production of crisp cereal, including washing cereals, blanching for 40 - 50 minutes in boiling water, mixing with sodium and preventive salt, the sugar is cooking porridge with simultaneous sterilization of the mixture, characterized in that the mixture before cooking in butter injected gas-liquid extract of biomass of microorganisms Saprolegnia parasitica in the amount of 0.02 to 0.2% by weight of the mixture.
SUBSTANCE: method of obtaining composition including dried bacteria involves cultivation of one or more live bacteria types; mixing cultivated bacterium with one or more carriers; bacteria processing by impulse electromagnetic fields of 2 mV/cm at 50 Hz and 55 V; incubation of culture-carrier mix for at least 6 hours; and bacteria drying to reduce humidity level approximately to 1 to 6 wt %. Obtained composition can be applied for coating of seeds of other reproductive plant material, adding to plant growing medium, for sewage and/or chemical and biological waste treatment, contaminated soil treatment, for introduction of acceptable microbes to food and/or animal forage, for milk bacteria supply in medical purposes.
EFFECT: combination of mixing cultivated bacterium with one or more carriers and microbe processing in the composition enhances original survival rate and composition storage life.
22 cl, 3 dwg, 11 tbl, 8 ex
FIELD: food industry, BIOTECHNOLOGY.
SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.
EFFECT: improved preparing method, valuable properties of suspension.
12 cl, 8 ex
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
FIELD: flour-milling industry, in particular, manufacture of barley grinding products by reduced processing pattern.
SUBSTANCE: method involves cleaning barley grain from contaminants; providing moisture-thermal processing by moistening of barley grain to 21-22% moisture content; conditioning for 18-20 hours and frying at temperature of 210-2200C for 2-3 min; grinding grain in roll machine; sorting out barley products by size; returning tailings from sieve having openings of 4.2 mm diameter for repeated grinding procedure.
EFFECT: reduced power consumption owing to elimination of procedure for processing of grain in abrasive grain-cleaning and hulling machines and owing to reduced number of break roll and milling systems.
2 cl, 12 dwg