| 摘要 |
FIELD: food-processing industry, in particular, preparing of extruded high-protein product. ^ SUBSTANCE: method involves extruding basic product, followed by cooling of resultant swollen product; using chick-pea and corn grain or chick-pea grain and manna groats as basic product; before extrusion process, individually grinding each of said components to particle size of 2-3 mm; sieving and directing sieved components through magnetic separator; mixing at following component ratio, wt%: chick-pea groats 50-60 and corn groats 50-40 or chick-pea groats 50-60 and manna groats 50-40; processing prepared mixture in extruder having screw operating at rotational velocity of 38±2 s-1 during 30-40 s and having diameter of die discharge opening of 8 mm; cooling gun-puffed product formed as straight or curved sticks to temperature of 30-40 C; slightly drying to weight fraction of moisture of 4.4-4.8% and hermetically packaging. ^ EFFECT: improved quality of extruded products, increased nutrient and biological value, wider range of delivered products obtained after reprocessing of various raw materials. ^ 1 tbl |
