METHOD FOR MANUFACTURE OF SWEET DIETARY PUFFED GRAIN PRODUCT

摘要

FIELD: food industry.SUBSTANCE: sweetener is introduced at the stage of split grains moistening prior to extrusion and/or as part of the composition the extruded product is sprinkled with in the dragee pan after vegetable oil application. The sweetener is represented by a glycoside-containing food additive produced from Stevia rebaudiana plant that is introduced in an amount of 0.1 - 5% of the dry substance weight of the grains being used as well as an extract of Rubus suavissimus and/or Siraitia grosvenorii plants in an amount of 0.001 - 30 % of the dry substance weight of the grains being used. Split grains extrusion is performed at the extrusion mass temperature equal to 110 - 190°C so that to produce the ready product with moisture content equal to 2.7 - 8%.EFFECT: method allows to reduce the calorie content of the ready product having a sucrose taste profile, to extend the useful life and the time of preservation of high taste characteristics of the ready product after the packaging opening as well as to extend the range of dietary food products.5 cl, 3 ex