| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. ^ SUBSTANCE: method involves preparing invert syrup by boiling at temperature of 106-1090C until dry substance concentration is 78-80% and pH value is 3.5-4.0; instantly cooling resultant syrup to temperature of 60-620C for preventing monosaccharides from decomposition; providing further cooling of invert syrup to temperature of 16-200C; introducing into syrup egg product, such as powdered egg or melange; in case powdered egg is used as egg product, mixing it with water in the ratio of 1:1.5 prior to mixing with dough components and holding for osmotic swelling; in case melange is used as egg product, preliminarily rubbing melange through sieve; introducing malt extract, which is preliminarily mixed with water in the ratio of 1:(0.5-1), receipt milk components, sand sugar, salt, sodium bicarbonate, aromatic additives; mixing said components for 5-7 min at rotational speed of kneading devices of 14-30 rev/min; using malt extract, such as extract with dry substance concentration of 60-78%, maltose content of 2-8%, glucose and fructose content of 6-9%, protein 3-5%, dextrines 15-26% and mineral substances 1.5-2%; introducing into resultant mass fat component, such as butter, margarine or hardened vegetable fat, which has been preliminarily plasticized and mixed with surfactant in the form of lecithine or phosphatide, in an amount of 1-1.5% by weight of fat component; continuing mixing procedure for 3 min; feeding flour into resultant mass for 1-2 min, with machine continuing its operating stroke and with total dough preparing time being equal to 14-16 min; immediately feeding ready dough having temperature of 22-280C and moisture content of 14.5-22% for forming; feeding doughs for baking. ^ EFFECT: stable and increased quality, improved ecological factor and increased shelf life of coniferous confectionery product. ^ 7 cl, 9 ex |
