| 摘要 |
FIELD: food industry.SUBSTANCE: waffle crisps production method envisages kneading dough including a fat component, wheat flour, a taste filler, egg products, an emulsifier, an aerator, dough homogenisation at 3000 rpm, moulding in the form of round-shaped goods and baking. The taste filler is represented by erythritol, dry defatted milk and alfalfa COextraction cake taken at a ratio of 75:22:3. One introduces into the mixture a fat component represented by margarine preliminarily heated up to 26-28°C and swollen orange fibres at a ratio of (90-80):(10-20); the emulsifier is represented by a sunflower phosphatide concentrate. The components are used at the following weight ratio %: fat component - 22.81-25.43, wheat flour - 10.85-17.12, taste filler - 34.11-39.75, egg products - 21.01-22.66, emulsifier - 0.80-1.05, aerator - 0.80-1.00. alfalfa COextraction cake is produced from alfalfa seeds preliminarily dried at 30-33°C by the method of mechanochemical activation in a rotor-and-roller disintegrator with simultaneous milling of the seeds and extraction with confectionary fat in a thin 0.03-0.009 mm thick film rotating spiral-wise with pressure gradient equal to 10-15 MPa and at a ratio of alfalfa seeds to confectionary fat equal to 1:2. Orange fibres are preliminarily maintained in a steam boiler in 70-80°C water at a ratio of 1:9 during 1-2 minutes.EFFECT: invention ensures development of a method for production of waffle crisps with preventive action, expansion of the range of such purpose goods and raw material base of food enterprises.3 cl, 2 dwg, 1 tbl, 3 ex |
