COMPOSITION AND METHOD FOR EXTRUSION OF MIXTURES ON GRANULAR BASE

Mixes obtained by this method are suited for direct consumption as well as for further processing into liquid food or beverages. They are balanced, have a high protein content and may be used in dietary food. The method preserves the biologically active mix ingredients by intensifying the process wi...

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Bibliographische Detailangaben
Hauptverfasser:	KRASTEVA, ANA P, DIMITROV, DIMITAR F, BALDZHIEV, DIMITAR N, IVANOV, IVAN L, MASLARSKA, TOSHKA J, DARDZHIKOV, ATANAS G, TODOROV, TODOR G
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Mixes obtained by this method are suited for direct consumption as well as for further processing into liquid food or beverages. They are balanced, have a high protein content and may be used in dietary food. The method preserves the biologically active mix ingredients by intensifying the process with extrudates of fully homogeneous structure obtained as a result. The extruded mixes contain grain flour and semolina, milk casein, malt, gluten, wheat bran, fruit and vegetable flour, fragrance and flavour additives. Extrusion is carried out in temperatures of 140-300 degrees C and under pressure of 20-300 kg/cm , at 150-800 min revolutions of the extruding screw within 30-40 seconds.