| 摘要 |
FIELD: food-concentrate industry, in particular, preparing of extruded products. ^ SUBSTANCE: method involves grinding and sieving basic products; moistening; holding in tempering hopper; extruding; mixing dry cheese mixture "Chedder" in an amount of 15% with ground rice in an amount of 85% by weight of cheese mixture, with rice particle sizes ranging between 0.32 mm and 0.63 mm; moistening product to 15-18% and processing in extruder at product temperature of 423-433 K under pressure of 7.5-8.5 MPa within zone close to die of extruder die; coating resultant extruded product with salt-and-vitamin additive in an amount of 2.5% by weight of extruded cheese chips. According to another version, method involves mixing dry cheese mixture "Chedder" in an amount of 10% with ground wheat in an amount of 90% by weight of cheese mixture, with wheat grain particle sizes ranging between 0.32-0.63 mm; moistening resultant mixture to 15-18% and processing in extruder at product temperature of 428-438 K under pressure of 8.0-9.5 MPa within zone near die of extruder; coating extruded product with salt-and-vitamin additive in an amount of 3% by weight of extruded cheese chips. According to third version, method involves mixing dry cheese mixture "Chedder" in an amount of 20 wt% with ground triticale in an amount of 80% by weight of cheese mixture, with triticale particle size ranging between 0.32 mm and 0.63 mm; moistening to 15-18%; processing in extruder at product temperature of 433-443 K under pressure of 7.0-7.5 MPa in zone near die of extruder; coating resultant extruded product with salt-and-vitamin additive in an amount of 3.5% by weight of extruded cheese chips. ^ EFFECT: increased efficiency and reduced production costs owing to utilizing widely used cheap kinds of basic materials having non-steady-state properties. ^ 4 cl, 2 dwg, 1 tbl, 3 ex |
