Method for manufacturing extruded crisps and extruded crisps manufactured by this method

摘要

process for the production of extruded snacks is that seeds beans have to sharps with a particle size of from 1.25 to 0.8 mm, producing shell after obu0142uszczeniu seed of field bean and then shredding everything to particle size from 0.8 to 0.25 mm, and is subjected to the sharps and casing fermentation using the bacteria lactic fermentation lactobacillus plantarum.in turn, the dried fermentation product is added in quantities of from 5 to 30% by weight u015brutowanych seed of field bean and preferably 10% w / w scales beans to blend raw materials containing 75% by weight of maize meal, with a moisture content of about 13 - 16%, and so prepared mixture is si the extrusion into the extrusion machine jednou015blimakowym in temperature from 100 - 200u00b0c,and ready chips leaves for 1 day at room temperature in order to compensate for humidity, then chips packaged in small packs. ekstradowane chips contain 75% by weight of corn meal and 5 to 30% by weight of fermented u015brutowanych seed of field bean and favourable 10%