| 摘要 |
FIELD: food industry. ^ SUBSTANCE: group of inventions relates to the manufacturing technique of dietary flour confectionary products for nutrition of diabetes patients. The methods envisage dough kneading, its forming in the shape of sheets and baking. Then filling is prepared; waffles are shaped from sheets and filling. In the process of dough kneading one uses a mixture of prime wheat flour and yacon flour at a ratio of 5:1- 13:1. In the process of dough preparation one also introduces other component to the dough composition at the following components weight ratio with accuracy of 5: 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%. Yacon flour is prepared by way of yacon preparation and cutting. Then yacon is dried in microwave field till residual humidity is about 20% at microwave filed power providing for warming yacon inside the bits to a temperature of 80-90C during at least an hour. Yacon is fried and cryomilled in liquid nitrogen. In the process of filling preparation one mixes the following components: cooking fat, "Sladex" sweetener, flour and waffle crumb. The components weight ratio is chosen respectively from among 60, 0.01, 16, 25 with accuracy of 2%. The flour for filling is represented by scorzonera raw material flour in the first version, by oyster plant raw material flour in the second version, by dandelion roots raw material flour in the third version. The said flour is produced by way of cocoa husks extraction with liquid nitrogen to separate corresponding miscella. The raw material (in all the versions) is prepared, cut and dried in microwave field till residual humidity content is about 20%. One chooses the microwave field power providing for bits warming to a temperature of 80-90C during no less than 1 hour. The raw material is fried and impregnated with separated miscella with extract content 0.02% of the raw material weight with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of raw material and its cryo-grinding in medium of released nitrogen to produce flour. ^ EFFECT: produced diabetic waffles have improved consistency and coffee taste and flavour with no coffee added to the formula. ^ 3 cl |
