Melnikova Vera Valerevna,Мельникова Вера Валерьевна
申请号：
RU2016130941
公开号：
RU0002630494C1
申请日:
2016.07.28
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: food additive for confectionery products, including an infusion of crushed ingredients, is proposed. It contains the decoction of ground reindeer moss, crowberry grass, sphagnum, and the infusion of the mixture of willow-herb with larch needles. A method is proposed for obtaining a food additive for confectionery products, in which ground reindeer moss is boiled for 25-35 minutes from the boiling point. Then, ground crowberry grass is added into the non-filtered reindeer moss decoction at the ratio to the reindeer moss amount from 2:1 to 3:1, and boiled for 10-20 minutes from the boiling point. Then, ground sphagnum is added to the resulting non-filtered decoction at the ratio to the reindeer moss amount from 1:1 to 1:2 and boiled for 10-20 minutes from the boiling point. Then the previously prepared mixture of ground and washed larch needles with ground dry willow-herb leaves and flowers at the ratio of 2:1. The mixture amount at the ratio to reindeer moss is 3:2, after which the decoction is infused and filtered. A method for preparing a food additive for confectionery products is also proposed, in which the ground reindeer moss is boiled for at least 50 minutes from the boiling point, in parallel with the ground crowberry grass, at the ratio to the reindeer moss amount from 2:1 to 3:1, boiled for at least 20 minutes from the boiling point, and the ground sphagnum at the ratio to the reindeer moss amount from 1:1 to 1:2, is boiled for at least 10 minutes from the boiling point. Then the obtained non-filtered decoctions are mixed, and the previously prepared mixture of ground and washed larch needles with ground dry willow-herb leaves and flowers at the ratio of 2:1 is added. The mixture amount at the ratio to reindeer moss is 3:2, after which the decoction is infused and filtered.EFFECT: expanding the arsenal of food additives for confectionery products on the basis of vegetable components while ensuring the possibility of increasin
