Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT").
发明人:
Rodionova Natalya Sergeevna,Родионова Наталья Сергеевна,Sokolova Olga Anatolevna,Соколова Ольга Анатольевна,Popov Evgenij Sergeevich,Попов Евгений Сергеевич,Korystin Mikhail Ivanovich,Корыстин Михаил
申请号：
RU2016110825
公开号：
RU0002614802C1
申请日:
2016.03.24
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for producing a confectionery sausage based on wheat germ meal comprises mixing the recipe components, kneading the resulting mass, moulding to obtain the finished product. As a recipe basis, "Vitazar" wheat germ meal is used, which is pre-roasted at 145.0-155.0°C within 7.0-9.0 minutes then the roasted wheat germ meal is ground to the particle size of 0.5-0.7 mm and mixed with cocoa powder or cocoa powder and powdered milk, as well as with a carbohydrate component - sucrose, or fructose, or lactulose, or inulin syrup and a filler. It is stirred to the homogeneous granular mass, then drinking water or a probiotic fermented milk product containing probiotic lactobacilli and/or bifidobacteria is introduced into the resulting mixture at a temperature of 30-35°C, the mixture is thoroughly kneaded to the homogeneous consistency and the uniform moisture distribution throughout the mass. The sausage is formed, cooled to the temperature of 3.0-5.0°C and maintained at said temperature within 3-5 hours until the completion of the water distribution process and the formation of dense homogeneous consistency.EFFECT: method for producing a confectionery sausage based on wheat germ meal provides to obtain a finished high-quality confectionery sausage with the increased content of vitamins B1, B2, B6, A, D, E, H, PP, pantothenic and folic acid, minerals, including such important ones as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc, to impart additional functional and therapeutic and prophylactic properties to the finished product.3 cl, 3 tbl, 2 exИзобретение относится к пищевой промышленности и может быть использовано в кондитерском производстве и общественном питании. Способ получения кондитерской колбаски на основе жмыха зародышей пшеницы включает смешивание рецептурных компонентов, вымешивание полученной массы, формование с получением готового продукта. В качестве основы рецептуры используют жмых зародышей пшеницы «Витаз
