Method for the production of crisp cereal

 

(57) Abstract:

The invention relates to the technology of production of canned porridge. Crumbly porridge is prepared by washing and blanching cereals. It is injected melted butter with the gas-liquid extract of biomass of microorganisms Mortierella bainieri, -carotene, vanilla, cheese, salt cookbook and preventive, sugar and sodium ascorbate. Pack the mixture in a sealed container and cook with simultaneous sterilization of the mixture. The invention allows to increase the shelf life of cereal and gives it a non-specific biological activity.

The invention relates to the technology of production of canned porridge.

A method of producing crisp cereal, including washing cereals, blanching within 25-50 min 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.

The technical result of the invention is to increase the/P> This result is achieved in that in the method of production crisp cereal, including washing cereals, blanching for 40-50 min 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 the cooking of cereals with simultaneous sterilization of the mixture according to the invention before cooking the mixture in butter injected gas-liquid extract of biomass of microorganisms Mortierella bainieri 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 40-50 minutes 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 Mortierella bainieri . Next, prepare a mixture, introducing into the oil groats, salt cookbook and preventive, sugar, sodium ascorbate and cheese, have preliminary training. The floor is up the heat 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 more than canned obtained by a known method.

The experiments carried out on mongrel grey rats-males, revealed the increased 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, sugar and 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 Mortierella bainieri in the amount of 0.02 to 0.2% by weight of the mixture.

 

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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

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