| 摘要 |
FIELD: food industry. SUBSTANCE: method involves mixing rye flour with water up to suspension formation, its dilution with amylolytic and cytolytic flour enzymes at suspension heating to 80 C at the rate 1 C/min at 30 min pause at 40, 60 and 70 C followed by thermic treatment at 120-125 C for 2-3 min, hydrolysis up to required carbohydrate composition with a mixture of enzyme preparation: cytase at high xylanase activity (0.5-0.7 U cytolytic activity per 1 g anhydrous flour), fungal alpha-amylase (2-2.5 U amylolytic activity) and/or glucoamylase (0.5-2.5 U glucoamylase activity per 1 g starch in flour), and process is carried out at pH = 5.3-5.5, at 55-57 C for 10-20 h. EFFECT: improved method of sugary product preparing. |
