| 摘要 |
FIELD: food industry.SUBSTANCE: functional purpose waffle crisps include a fat component, wheat flour, a sweet agent, egg products, a dry protein mixture, an emulsifier and an aerator. Additionally, the waffle crisps contain a flavouring agent in the form of powdered mixture of thyme, echinacea and mint at a ratio of 1:2. The fat component is represented by a mixture of preliminarily prepared margarine and Raftilin at a ratio of 6:1. The sweet agent is represented by palatinose. The dry protein mixture is represented by protelac and esparcet leaves powder at a ratio of 9:1; the emulsifier is represented by a sunflower phosphatide concentrate. The components are used at the following weight ratio %: fat component - 23.33-25.98, wheat flour - 12.00-15.00, sweet agent - 22.22-26.11, egg products - 21.55-22.99, dry protein mixture - 7.35-9.75, emulsifier - 0.85-1.35, flavouring agent - 2.15-4.32, aerator - 0.82-1.03. Margarine is preliminarily heated up to 26-28°C. Raftilin is soaked in 50-60°C water at a ratio of 1:2 and maintained during 10-12 minutes. The powdered flavouring agent is produced by way of spices extraction with usage of an extragent represented by liquefied COgas during 30 minutes and milling in a cam disintegrator.EFFECT: invention ensures development of a formula of waffle crisps with reduced caloric content and preventive action, expansion of the range of such purpose goods and raw material base of food enterprises.4 cl, 1 tbl, 3 ex |
