Технология получения картофелепродукта пористого
2011
Litvyak, V.V. | Shavlyuk, N.I., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Kotov, M.I., Mashpischeprod JSC, Belarus
In the conditions of the Republic of Belarus there was described a modern technology of production of porous potato (Solanum tuberosum) products developed by experts of the Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of the Republic of Belarus. For porous potato products production (molded piece round, oval or other shape which produced with dehydrated potato mash, starch, crop flour, flavor agents, vegetable oil and meant for snacks or appetizer for drinks without additional cooking) production there were used the following raw and other materials: dehydrated potato mash, potato starch, corn starch, corn flour, wheat flour, maize grits, rice grits, sunflower or other oil, sand sugar, vanillin, other flavor agents (sugar powder, cocoa solids, ground cinnamon, tartrazin, citric acid), food iodinated sodium chloride, drink water. This technology included the following successively realize technological operations: raw materials preparation (dry components preparation and oil preparation); dosing, mixing and forming (extrusion) of components; flavor agents entering; packing; marking; transportation; storage or sale.
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