RU2008111779A - METHOD OF PASTA PRODUCTION - Google Patents
METHOD OF PASTA PRODUCTION Download PDFInfo
- Publication number
- RU2008111779A RU2008111779A RU2008111779/13A RU2008111779A RU2008111779A RU 2008111779 A RU2008111779 A RU 2008111779A RU 2008111779/13 A RU2008111779/13 A RU 2008111779/13A RU 2008111779 A RU2008111779 A RU 2008111779A RU 2008111779 A RU2008111779 A RU 2008111779A
- Authority
- RU
- Russia
- Prior art keywords
- weight
- composite mixture
- amount
- seeds
- water
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 14
- 239000002131 composite material Substances 0.000 claims abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 6
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract 4
- 235000005775 Setaria Nutrition 0.000 claims abstract 4
- 241000232088 Setaria <nematode> Species 0.000 claims abstract 4
- 239000000654 additive Substances 0.000 claims abstract 4
- 230000000996 additive effect Effects 0.000 claims abstract 4
- 235000012735 amaranth Nutrition 0.000 claims abstract 4
- 239000004178 amaranth Substances 0.000 claims abstract 4
- 239000004283 Sodium sorbate Substances 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- 239000011668 ascorbic acid Substances 0.000 claims abstract 2
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract 2
- 229960005070 ascorbic acid Drugs 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract 2
- 229940059442 hemicellulase Drugs 0.000 claims abstract 2
- 108010002430 hemicellulase Proteins 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims abstract 2
- 235000015927 pasta Nutrition 0.000 claims abstract 2
- 235000010987 pectin Nutrition 0.000 claims abstract 2
- 229920001277 pectin Polymers 0.000 claims abstract 2
- 239000001814 pectin Substances 0.000 claims abstract 2
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract 2
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract 2
Landscapes
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
1. Способ производства макаронных изделий, характеризующийся тем, что подготавливают композитную смесь, состоящую из пшеничной муки высшего или первого сорта, измельченных семян амаранта и семян сетарии, взятых между собой в соотношении по массе 90:(6-7):(4-3), затем в полученную композитную смесь вводят пектин в количестве 2-3% к массе композитной смеси, далее в полученную смесь вносят воду с растворенной в ней корректирующей добавкой, содержащей гемицеллюлазу в количестве 0,001-0,01% к массе композитной смеси и аскорбиновую кислоту в количестве 0,001-0,002% к массе композитной смеси, после чего проводят дальнейшее перемешивание компонентов до образования теста и осуществляют формование изделий. ! 2. Способ по п.1, отличающийся тем, что корректирующая добавка дополнительно содержит сорбат натрия в количестве 0,001-0,002% к массе композитной смеси. ! 3. Способ по п.1, отличающийся тем, что измельчение семян амаранта и семян сетарии проводят до размеров частиц 160-180 мкм. ! 4. Способ по п.1, отличающийся тем, что воду добавляют в количестве, необходимом для получения теста влажностью 28-32%, при этом температура воды составляет 30-45°С.1. Method for the production of pasta, characterized in that they prepare a composite mixture consisting of premium or first grade wheat flour, crushed amaranth seeds and setaria seeds, taken together in a ratio by weight of 90: (6-7) :( 4-3 ), then pectin is introduced into the resulting composite mixture in an amount of 2-3% by weight of the composite mixture, then water is added to the resulting mixture with a correction additive dissolved in it containing hemicellulase in an amount of 0.001-0.01% by weight of the composite mixture and ascorbic acid in the amount of 0.001- 0.002% by weight of the composite mixture, after which further components are mixed until a dough is formed and the products are molded. ! 2. The method according to claim 1, characterized in that the corrective additive further comprises sodium sorbate in an amount of 0.001-0.002% by weight of the composite mixture. ! 3. The method according to claim 1, characterized in that the grinding of amaranth seeds and setaria seeds is carried out to a particle size of 160-180 microns. ! 4. The method according to claim 1, characterized in that the water is added in an amount necessary to obtain a dough with a moisture content of 28-32%, while the water temperature is 30-45 ° C.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008111779/13A RU2417626C2 (en) | 2008-03-28 | 2008-03-28 | Pasta product production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008111779/13A RU2417626C2 (en) | 2008-03-28 | 2008-03-28 | Pasta product production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008111779A true RU2008111779A (en) | 2009-10-10 |
| RU2417626C2 RU2417626C2 (en) | 2011-05-10 |
Family
ID=41260194
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008111779/13A RU2417626C2 (en) | 2008-03-28 | 2008-03-28 | Pasta product production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2417626C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2025023815A1 (en) * | 2023-07-21 | 2025-01-30 | Гульмайда Конысбаевна КАРИМОВА | Method for making pasta dough |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2166863C1 (en) * | 2000-04-25 | 2001-05-20 | Государственный научно-исследовательский институт хлебопекарной промышленности | Macaroni product manufacture method |
| RU2222223C2 (en) * | 2001-09-21 | 2004-01-27 | Государственный научно-исследовательский институт хлебопекарной промышленности Государственное унитарное предприятие | Method for manufacturing of macaroni products with the use of non-standard raw material such as amaranth |
| RU2277801C1 (en) * | 2005-07-11 | 2006-06-20 | Федеральное агентство по образованию Государственное образовательное учреждение высшего профессионального образования Московский Государственный Университет Технологий и Управления | Method for obtaining of macaroni products |
-
2008
- 2008-03-28 RU RU2008111779/13A patent/RU2417626C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2417626C2 (en) | 2011-05-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FA94 | Acknowledgement of application withdrawn (non-payment of fees) |
Effective date: 20080328 |
|
| FZ9A | Application not withdrawn (correction of the notice of withdrawal) |
Effective date: 20101111 |
|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20110329 |