METHOD FOR PRODUCTION OF LOW-PROTEIN PASTA

FIELD: food industry.SUBSTANCE: method for production of low-protein pasta includes preparing dough, forming and drying. As a structure-forming additive, a native starch is used, selected from the range of: potato, corn, tapioca, rice, wheat starches or a mixture thereof, an extrusion starch selected from the range of: potato, corn, tapioca, rice, wheat starches or a mixture thereof, as well as modified cellulose and guar or xanthan gum. As an enrichment additive, vitamins and vitamin-like substances are used, selected from the range of : A, C, B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, D, E, H, H1, P, K, N, Q, U, beta-carotene or a mixture thereof, free amino acids selected from the range of: alanine, glycine, valine, serine, leucine, isoleucine, proline, threonine, histidine, methionine, cysteine, cystine, tyrosine, tryptophan, asparagine, asparagic acid, glutamine, glutamic acid, arginine, lysine or a mixture thereof, minerals selected from the range of: calcium phosphate, magnesium oxide, ferrous sulfate, zinc oxide, copper sulfate, manganese sulfate, sodium selenite, potassium iodide or a mixture thereof, or a dry puree selected from the range of: apple, papaya, pear, persimmon, pomegranate, melon, grape, mango, fig, radish, cashew, pineapple, or tangerine purees. As a food flavoring additive, salt is used, selected from the range of: sea salt, table salt, iodized table salt or a mixture thereof. The dough with a moisture content of 35% is kneaded, formed at a temperature of 60 to 85ºC, followed by drying for 24 hours at a temperature of 25ºC. The initial components are used in a certain ratio.EFFECT: invention allows developing a highly effective method of production of low-protein pasta product for dietary nutrition of patients with phenylketonuria and chronic renal failure using a native and physically modified (extruded) starch, as well as enriching additives (free amino acids, vitamins and vitamin-like substances, minerals), and expanding the range of pasta products.4 cl, 3 tbl, 5 ex Изобретение относится к пищевой промышленности. Способ получения низкобелковых макаронных изделий включает приготовление теста, формование и сушку. В качестве структурообразующей добавки используют нативный крахмал, выбранный из ряда: картофельный, кукурузный, тапиоковый, рисовый, пшеничный или их смесь, экструзионный крахмал, выбранный из ряда: картофельный, кукурузный, тапиоковый, рисовый, пшеничный или их смесь, модифицированную целлюлозу и камедь гуаровую