SHCHEPOCHKINA JULIJA ALEKSEEVNA,Щепочкина Юлия Алексеевна (RU)
申请号：
RU2010149106/10
公开号：
RU0002442421C1
申请日:
2010.11.30
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention refers to the nonconforming bread reprocessing method and can be used in food industry to make topping for cakes, gateaus, buns, ice-cream, salads and other products. The reprocessing is executed for nonconforming wheat, wheat and rye, and rye bread: stale hard, malformed, expired, returned from outlet chain, etc. The method includes the following stages: grinding of bread into crumbs, damping of crumbs, drying of crumbs and its grinding. To dampen the crumb beetroot or carrot juice is used. At this the damping is made to reach humidity mass fraction of 35-50% and drying to reach humidity mass fraction of 1-5%. Dried crumb is grinded to produce particles of 1-3 mm. Crumb damping can be made using beetroot or carrot juice with dissolved sugar or bee honey with 1-10% content of the juice mass. Also crumb damping is made using beetroot or carrot juice with dissolved sorbite or xylitol with content of 0.5-5% of juice mass. The beetroot juice is a juice of red vegetable table beet carrot juice is made from carrots of table types. Bee honey can be of different types (linden, buckwheat, clover, etc.) and sugar shall be food one, made of beet roots or sugar cane stalk.EFFECT: invention allows increasing product nutrition value which, if beetroot juice is used, is enriched with protein and organic acids, C and P vitamins, mineral salts if carrot juice is used - with provitamin A, protein, pectic substances, mineral salts.3 cl, 20 exИзобретение относится к способу переработки некондиционного хлеба и может быть использовано в пищевой промышленности для получения посыпки для тортов, пирожных, булочек, мороженного, салатов и других изделий. Для переработки используется некондиционный пшеничный, ржано-пшеничный, ржаной хлеб: черствый, деформированный, с просроченным сроком реализации, возврат из торговой сети и др. Способ включает следующие стадии: размол хлеба в крошку, увлажнение крошки, сушка крошки и ее размол. Для увлажнения крошки и
