| 摘要 |
FIELD: food industry. ^ SUBSTANCE: inventions group relates to food industry. The proposed methods provide for performance of the following operations. Recipe components are prepared. Yacon is cut, dried in microwave field till residual humidity is about 20% at microwave field power providing warming yacon inside the bits to a temperature of 80-90C during at least an hour, fried and cryomilled in liquid nitrogen to produce flour. Then one prepares a mixture of prime wheat flour and yacon flour at a ratio of 5:1 - 13:1. Then one kneads dough from a mixture of flour, yolks, salt, soda, vegetable oil, phospholipids and water at the following weight ratio: flour mix - 100; yolks - 8.24; vegetable oil 2.33; phospholipids - -0.45; soda - 0.5; salt - 0.5; water - to moisture of 58-65%. Dough is shaped in the form of sheets and baked. Waffle filling is prepared as follows: basil is extracted by liquid nitrogen with corresponding miscella separation. One cuts the vegetable raw material: scorzonera or oyster plant or dandelion roots; the cut raw material is dried in microwave field till residual humidity is about 20% at microwave field power providing for warming of raw material inside the bits to a temperature of 80-90C during at least an hour, fried, impregnated with separated miscella with simultaneous increase of pressure, pressure is reduced down to atmospheric level with simultaneous freezing of the raw material and its cryomilling in the medium of released nitrogen to produce flour. Then (to produce filling) this flour is blended with cooking fat, "Sladex" sweetener and waffle crumbs at the following components weight ratio: cooking fat- 60; "Sladex" sweetener 0.01; vegetable raw material flour - 16; waffle crumbs - 25. Waffles are shaped from sheets and filling. ^ EFFECT: produced diabetic waffles have improved consistency and coffee taste and flavour with no coffee added to the formula. ^ 3 cl |
