| 摘要 |
FIELD: food industry. ^ SUBSTANCE: oat stave is preliminarily soaked alternatively in cold and hot water during 72-96 hours, then treated with acute steam for 20-30 minutes, sequentially rinsed with cold and hot water and dried till moisture content is 60% in a well-ventilated place at a temperature of 45C. The prepared stave is treated with a complex enzyme preparation; its total activity being 6000-6200 units/cm3, in an amount of 0.75-1.0 g of the preparation per 1 kg of the oat stave for 3-4 days. After fermentation the stave is dried at a temperature of 125-150C during 18-24 hours till its colour is brown. ^ EFFECT: invention allows to improve organoleptic properties of the ready product, accelerate the process of ripening, improve labour conditions and reduce labour intensity. ^ 1 tbl, 14 ex |
