| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology for production of flour confectionary products. Recipe components are prepared. Cumin is extracted with liquid nitrogen with separation of according micelle. Scorzonera is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of scorzonera inside the bits till temperature 80-90C during at least an hour. One performs its additional drying by convective method till residual moisture content is about 5%. The mixture is impregnated with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. One proceeds with pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in medium of released nitrogen to produce flour. Dough is kneaded of a mixture of prime grade wheat flour and scorzonera flour at a weight ratio of 5:1 - 13:1, powdered sugar, salt, soda, yolks, butter, flavouring agent and water. The dough is moulded in the form of sheets and baked; the dough is prepared at the following components weight ratio with accuracy 5%: flour mixture - 100, powdered sugar - 70, salt - 0.5, soda - 0.5, yolks - 8.66, butter - 65, caraway - 0.15, water to moisture content of 42-44%. ^ EFFECT: invention allows to manufacture product which have improved consistency and coffee taste and flavour with no coffee added to the formula. |
