| 摘要 |
FIELD: food industry.SUBSTANCE: gummy gingerbread production method envisages recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by way of rose flowers extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of scorzonera and its cryo-milling in the medium of released nitrogen.EFFECT: produced gummy gingerbreads have increased target product volume combined with uniform porosity preservation. |
