| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. According to the snack-type appetiser product production method, recipe components for dough kneading are charged immediately into the dough kneading machine without an emulsion preparation. At the first kneading stage, one introduces into the dough kneading machine potato starch, potato pellets, modified starch and sugar powder with the components mixed during 2.5-3.5 minutes; at the second stage one introduces starch syrup and palm oil that are mixed with the other ingredients during 2-4 minutes; at the third stage one introducers leavens represented by baking soda and an ammonium carbon salt, food salt and a fermentative preparation that are dissolved in the water required for dough kneading; one proceeds with mixing with the other ingredients during 25-30 min. The dough kneading total duration is equal to 31-36 minutes. Then dough is stored for 10-20 minutes to release strain therein. The produced dough is rolled out through several pairs of corrugated rollers installed so that the gap between the rollers decreases to 3-6 mm; then the dough ribbon is folded so that to form 6-8 layers rolled out through calibration calenders for the dough ribbon thickness to be 2-3 mm. Then one performs the rolled out dough moulding using a rotation machine by way of punching-out square-shaped pieces 2-3 mm thick; in the process of moulding 8-10 pin holes are made in each dough piece. The produced pieces are baked in a confectionary tunnel oven; during the first baking period, one maintains in the oven entrance part relative humidity equal to 60-70% and temperature equal to 135-145°C which is ensured by infrared radiation gas burner devices. The second baking period proceeds at a temperature that is gradually increased to 210-270°C; the third baking period proceeds at a temperature of 270-260°C, the fourth one - at 260-270°C, the fifth one - at 270-215°C. Then the products are cooled on an open-type conveyor belt (without forced air circulation) to a temperature of 40-50°C within 2-3 min. For the snack-type appetiser product production by the proposed method, the initial recipe components are taken at the following ratio, weight parts: potato starch - 25.2-25.4, potato pellets - 16.8-17.0, modified starch - 5.6-5.8, sugar powder - 3.1-3.3, palm oil - 8.3-8.5, starch syrup - 0.6-0.8, ammonium carbon salt - 2.2-2.4, baking soda - 0.5-0.7, food salt - 0.8-1.0.EFFECT: invention allows to produce a snack-type appetiser product with no wheat flour used, the product having a tender crumby texture during chewing and a structure sufficiently strong to hold shape during transportation.2 cl, 2 tbl, 1 ex |
