| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method envisages preliminarily chipped butter whipping with a mixture of sugar substitutes during 10-20 minutes till complete dilution of sugar substitutes crystals. The sugar substitute mixture consists of sorbitol, isomalt and erythrite. Then one gradually adds yolk in 3-4 phases. Then the mass is whipped till its volume increases 2.5-3.0 times. Parallel one prepares a mixture of polysaccharides and milk whey. Into the mixture one adds 70-90°C hot water, stirs and leaves the mixture for swelling during 15-45 minutes. Then the swollen mixture is whipped during 10-30 minutes. One mixes the produced foam mass with the mass prepared from butter and the mixture of sugar substitutes and yolk during 25-60 minutes. One introduces into the whipped mass starch, an essence and flour and mixes the mass till production of homogeneous consistency dough with moisture content equal to 25-27%. Then cake pieces are moulded, baked and cooled.EFFECT: invention allows to decrease defects quantity during production, manufacture a reduced caloric content product and increase the product storage life.1 dwg, 2 tbl, 3 ex |
