| 摘要 |
FIELD: food industry. ^ SUBSTANCE: proposed invention relates to food industry and may be used for manufacture of starchy foods, in particular gingerbread-type. The method of preparation of the starchy confectionary product provides for preparation of glase by way of three-stage churning of components, each churning stage proceeds at first during 2-2.5 min at the mass rotation speed of 70-100 rpm, and then - during 3-5 min at the mass rotation speed of 300-360 rpm. At the first stage one churns gelatine obtained by way of preliminary soaking in cold water at a temperature of 18-22C, the gelatine to water ratio being 1: (5-6) swelling during 25-30 minutes with subsequent dissolution of the obtained gelatine mass in water at a ratio of 1:(7-8) at a temperature of 45-60C and gelling modified starch by way of preliminary mixing with 18-22C water modified starch at a ratio of 1:(1.3-1.4), gelled with hot water at a temperature of 70-80C at a ratio 1:(2.12.3). At the second stage one churns the mass obtained at the first stage whereto one has added sugar powder and corn or potato starch. At the third stage to the mass having been churned at the second stage one adds dry egg white, preliminarily dissolved at water at a temperature of 18-22C at a ratio of 1:(6.5-7.5) and soaked during 25-30 minutes, as well as a colouring agent preliminarily dissolved at water at a temperature of 18-22C at a ratio of 1:1. To the prepared mass one adds water solution of citric acid, the water to citric acid ratio being1:(1-1.2), with the mass agitated during 10-12 sec to produce the finished glase with a density of 870-920 kg/m3. The compound components are selected in such a way that moisture content in the finished glaze remains within 18-20%, then one applies the glaze onto the surface of the starchy confectionery product in an amount of 15-17% at a temperature of 35-40C, the products are dried and then cooled at a temperature of 6-8C during 3-4 minutes. ^ EFFECT: method enables improved quality of the finished product due to increasing puffiness of the glase, reduction of the product sugar intensity as well as extension of the finished product storage life. ^ 3 cl, 2 ex |
