GOSUDARSTVENNOE NAUCHNOE UCHREZHDENIE DALNEVOSTOCHNYJ NAUCHNO-ISSLEDOVATELSKIJ INSTITUT SELSKOGOKHOZJAJSTVA ROSSIJSKOJ AKADEMII SELSKOKHOZJAJSTVENNYKH NAUK
发明人:
KOMOLYKH RIMMA VASILEVNA,Комолых Римма Васильевна,KOMOLYKH OLEG MITROFANOVICH,Комолых Олег Митрофанович,KOMOLYKH VASILIJ OLEGOVICH,Комолых Василий Олегович
申请号：
RU2011133840/13
公开号：
RU0002509466C2
申请日:
2011.08.11
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used during manufacture of a confectionary product with enhanced biological value. The composition for preparation of a confectionary products with a biologically active vegetal component contains wheat flour, sugar sand, salt, culinary salt, a flavouring substance represented by vanillin or cinnamon, a fat-containing substance represented by margarine, water and a biologically active vegetal component represented by soya sprouts flour. For the said flour production one performs soya seeds washing and soaking during 10-12 hours, sprouting during 3 days at a temperature of 26-28°C till formation of 3-6 cm long sprouts without lateral roots formation the sprouted soya seeds are dried at a temperature of 36-40°C under active ventilation till moisture content is equal to 5-7% then the dried soya sprouts are ground into particles identical to those of wheat flour in terms of size. The initial components are used at the following ratio, wt %: wheat flour - 25-32, sugar sand - 20-22, salt - 0.2-0.25, baking soda - 0.8-1.0, vanillin or cinnamon - 0.01-0.02, margarine - 20-22, soya sprouts flour - 15-21, water - balance.EFFECT: invention allows to manufacture a confectionary product with enhanced biological value due to complex combination of nutritive and biological values as well as promotes expansion of the raw materials base and range and increase of the vegetal component storage life.3 tbl, 3 exИзобретение относится к пищевой промышленности и может быть использовано при производстве кондитерского изделия повышенной биологической ценности. Композиция для приготовления кондитерского изделия с биологически активным растительным компонентом содержит муку пшеничную, сахар-песок, соль, соду пищевую, ароматизирующее вещество - ванилин или корицу, жиросодержащее вещество - маргарин, воду и биологически активный растительный компонент - муку из соевых проростков. Для получения указанной муки семена сои
