Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Vostochno-Sibirskij gosudarstvennyj universitet tekhnologij i upravleniya"
发明人:
Khanturgaev Andrej Germanovich,Хантургаев Андрей Германович,Kotova Tatyana Ivanovna,Котова Татьяна Ивановна,Potemkina Tatyana Fedorovna,Потемкина Татьяна Федоровна,Khanturgaeva Valentina Andreevna,Хан
申请号：
RU2016150210
公开号：
RU0002636758C1
申请日:
2016.12.20
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method is proposed, which involves mixing pine nut cake and a sugar-containing component, vegetable oil and enriching additives, mixing, wherein pine nut cake is first ground and introduced into sugar syrup, stirred, then vegetable oil and enriching additives are added, all components are stirred for 6-8 minutes in the presence of microwave power supply with a power of 700-800 W/kg as enriching additives, powder from dehydrated fruits and/or berries, obtained from frozen fruit and berry raw material by its microwave treatment under vacuum, is used, the components being taken at the following ratio, wt %: pine nut cake 43.0-49.0 sugar syrup 20.0-26.0 vegetable oil 19.0-25.0 enriching additives (powder from dehydrated fruits and/or berries) 6.0-12.0. Wherein pine nut cake is obtained by the method of extracting pine nuts under the influence of microwave radiation, and is ground for 3-5 minutes to a particle size of 30-50 mcm. Stirring the pine nut cake and the sugar syrup with a temperature of 90-95°C is carried out for 8-10 minutes also pine nut cake can be pre-roasted at a temperature of 120-140°C for 3-4 minutes.EFFECT: obtaining an ecologically pure product with high organoleptic characteristics and biological value, along with reducing the production process duration, reducing the cost, increasing the shelf life of the finished product, and solving the problem of complex processing of vegetable raw materials.5 cl, 4 tbl, 3 exИзобретение относится к области пищевой промышленности, в частности к кондитерской отрасли. Предложен способ производства десертной кедровой пасты, предусматривающий смешивание жмыха кедрового ореха и сахаросодержащего компонента, растительного масла и обогащающих добавок, перемешивание, причем жмых кедрового ореха предварительно измельчают и вводят в сахарный сироп, перемешивают, затем добавляют растительное масло и обогащающие добавки, осуществляют перемешивание всех компонентов в течение 6-8 минут в присутст
