| 摘要 |
FIELD: technology of production of dry nourishing mixtures on cereal base. SUBSTANCE: method involves heat treatment, molding of cereal part and its mixing with flavors for preparation of final product. In this case, grains of rice and wheat are molded by popping, and maize corns are formed as flakes. Composition of flavors may include roasted peanut, raisin, sunflower seeds, flax and sesame, fructose, and also changeable part of dry vegetable components used in determined mass ratio. EFFECT: products with improved organoleptical properties. 11 ex |
