| 摘要 |
FIELD: food industry. ^ SUBSTANCE: group of inventions relates to technology for production of flour confectionery products. The proposed methods include the following operations. The formulation ingredients are pre-processed according to the traditional technology. Prepared scorzonera is cut, dried in microwave field at preset process parameters till residual humidity about 20% and additionally dried by convective method till residual humidity content about 5%. Slightly dried scorzonera is cryomilled in liquid nitrogen to produce flour. Prime grade wheat flour is mixed with scorzonera flour at a ratio of 5:1 - 13:1. Dough is prepared according to a traditional technology. One mixes yolks, salt, soda, vegetable oil, phospholipids and 10% of the recipe quantity of water. One stirs the mixture and adds the remaining water quantity to it and half of the recipe quantity of flour. One stirs the mixture, adds the remaining portion of flour to it and stirs into homogeneous mass. The sheets are formed from the produced mass and baked according to a traditional technology. Prepared allspice is extracted with liquid nitrogen and separated miscella. One cuts prepared girasol or girasol-sunflower or yacon or chicory or scorzonera or oyster plant or dandelion roots and dries it/them in microwave field at preset process parameters till residual moisture content is about 20%. Slightly dried girasol or girasol-sunflower or yacon or chicory or scorzonera or oyster plant or dandelion roots is/are fried according to a traditional technology and impregnated with separated miscella with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of girasol or girasol-sunflower or yacon or chicory or scorzonera or dandelion roots or oyster plant and its subsequent cryo-milling in the medium of released nitrogen to produce flour. Flour of girasol or girasol-sunflower or yacon or scorzonera or chicory or oyster plant or dandelion roots is/are mixed with culinary fat, sugar powder and waffle crumb to produce filling. The produced filler is spread on waffle sheets which are cut, pre-packed or packed to produce the target finished product. ^ EFFECT: inventions allow to produce waffles which have coffee taste and flavour. ^ 7 cl |
