METHOD OF PRODUCING INSTANT PEA CONCENTRATE

摘要

food-processing industry. SUBSTANCE: method involves extruding mixture containing at least 5% of pea grains in enclosure; cooling obtained swelled flake-like product to room temperature. Basic mixture with moisture content of 8-10% is preferably used. Cooling of flake-like product is conducted in air flow at cooling rate of at least 80 C/min. Method intensifies physicobiological properties of mixture and parameters of process. Besides, practically all vitamins and microelements are kept in final product. Concentrate may be used for quick preparing of pea soup, puree etc. EFFECT: simplified method and improved quality of final product. 3 cl