RU2009136916A

RU2009136916A - METHOD FOR PRODUCING SUGAR BISCUITS

Info

Publication number: RU2009136916A
Application number: RU2009136916/13A
Authority: RU
Inventors: Наталья Алексеевна Щербакова (RU); Наталья Алексеевна Щербакова; Михаил Александрович Талейсник (RU); Михаил Александрович Талейсник; Лариса Михайловна Аксенова (RU); Лариса Михайловна Аксенова; Татьяна Валентиновна Савенкова (RU); Татьяна Валентиновна Савенкова; Тамара Асланбечевна Духу (RU); Тамара Асланбечевна Духу; Татьяна Васильевна Огурцова (RU); Татьяна Васильевна Огурцова; Елена Александровна Солдатова (RU); Елена Александровна Солдатова
Priority date: 2009-10-07
Filing date: 2009-10-07
Publication date: 2011-04-20
Also published as: RU2420977C1

Abstract

1. Способ производства сахарного печенья, характеризующийся тем, что он предусматривает приготовление в эмульсаторе в условиях турбулентного движения компонентов рецептурной смеси, состоящей из яичного порошка, смешанного с водой в соотношении 1:(1,3-2,6) и выдержанного при температуре 19-22°С в течение 120-180 мин инвертного сиропа, полученного путем смешивания 25-60% от рецептурного количества сахара-песка и воды в соотношении мас.% 1:(0,6-0,8), нагревания смеси до температуры 40-50°С с последующим внесением в нее 10%-ного раствора лимонной кислоты в количестве 0,35 мас.% от массы сахара-песка, уваривания смеси при температуре 104-106°С при перемешивании ее в течение 100-110 мин до получения инвертного сиропа с содержанием сухих веществ 78-82% и редуцирующих веществ - 78-80%, предварительного его охлаждения в течение 15-25 мин до температуры 60-65°С и окончательного охлаждения до температуры 15-20°С, солодового экстракта, разведенного в воде, в соотношении мас.% 1:(0,9-1,2) при температуре 19-22°С, после чего перемешивают компоненты в течение 2-3 мин, вводят в смесь пищевую соль, бикарбонат натрия, сухое молоко и сахарную пудру, полученную из оставшегося количества сахара-песка, и перемешивают смесь в течение 8-10 мин до достижения в смеси 94-96% твердых частиц размером до 25 мкм, затем в смесь вводят предварительно пластицированный жир плотностью 750-820 кг/м3 и температурой 22-24°С, ароматизатор и углеаммонийную соль, перемешивают смесь в течение 3-4 мин до достижения вязкости 16-22 Па·с, температуры 27-30°С и однородности распределения компонентов до 92-94% в общем объеме, полученную готовую рецептурную смесь и смесь сыпучих компонентов из муки, крахмала и возвратных отходов 1. Method for the production of sugar cookies, characterized in that it involves cooking in an emulsifier in a turbulent motion of the components of the prescription mixture, consisting of egg powder mixed with water in a ratio of 1: (1.3-2.6) and aged at a temperature of 19 -22 ° C for 120-180 min invert syrup obtained by mixing 25-60% of the prescribed amount of granulated sugar and water in the ratio of wt.% 1: (0.6-0.8), heating the mixture to a temperature of 40 -50 ° C, followed by a 10% citric acid solution in quantity 0.35 wt.% based on the weight of granulated sugar, boiling the mixture at a temperature of 104-106 ° С while stirring it for 100-110 min to obtain an invert syrup with a solids content of 78-82% and reducing substances - 78-80 %, preliminary cooling it for 15-25 minutes to a temperature of 60-65 ° C and final cooling to a temperature of 15-20 ° C of a malt extract diluted in water in a ratio of wt.% 1: (0.9-1, 2) at a temperature of 19-22 ° C, after which the components are mixed for 2-3 minutes, edible salt, sodium bicarbonate, milk powder and sugar poured into the mixture another, obtained from the remaining amount of granulated sugar, and mix the mixture for 8-10 minutes until the mixture reaches 94-96% solid particles up to 25 microns in size, then pre-plasticized fat with a density of 750-820 kg / m3 and temperature is introduced into the mixture 22-24 ° C, flavor and carbon ammonium salt, mix the mixture for 3-4 minutes until a viscosity of 16-22 Pa · s, a temperature of 27-30 ° C and a uniform distribution of components to 92-94% in the total volume are obtained, the finished prescription mixture and a mixture of bulk components from flour, starch and return waste

Claims

1. A method for the production of sugar cookies, characterized in that it involves cooking in an emulsifier under conditions of turbulent movement of the components of the recipe mixture, consisting of egg powder mixed with water in a ratio of 1: (1.3-2.6) and aged at a temperature of 19 -22 ° C for 120-180 min invert syrup obtained by mixing 25-60% of the prescribed amount of granulated sugar and water in the ratio of wt.% 1: (0.6-0.8), heating the mixture to a temperature of 40 -50 ° C, followed by a 10% citric acid solution in quantity 0.35 wt.% based on the weight of granulated sugar, boiling the mixture at a temperature of 104-106 ° С while stirring it for 100-110 min to obtain an invert syrup with a solids content of 78-82% and reducing substances - 78-80 %, preliminary cooling it for 15-25 minutes to a temperature of 60-65 ° C and final cooling to a temperature of 15-20 ° C of a malt extract diluted in water in a ratio of wt.% 1: (0.9-1, 2) at a temperature of 19-22 ° C, after which the components are mixed for 2-3 minutes, edible salt, sodium bicarbonate, milk powder and sugar poured into the mixture another, obtained from the remaining amount of granulated sugar, and mix the mixture for 8-10 minutes until 94-96% solids in the mixture reach 25 microns in size, then pre-plasticized fat with a density of 750-820 kg / m ³ is introduced into the mixture and temperature of 22-24 ° C, flavor and carbon ammonium salt, mix the mixture for 3-4 minutes until a viscosity of 16-22 Pa · s, temperature of 27-30 ° C and uniform distribution of components up to 92-94% in the total volume obtained ready-made recipe mixture and a mixture of bulk components from flour, starch and returnable waste at the same time, they are fed in parallel flows into the dough mixer for 2-3 minutes on the working stroke of the kneading machine, knead the dough for 8-10 minutes until the distribution of components is uniform up to 90-92% in the total volume, then from the dough with a moisture content of about 16.5 %, density 1150-1200 kg / m ³ and ductility 150-180 units. penetrations form dough pieces, bake them under an alternating three-zone thermal regime with a temperature in the first zone of 150-165 ° C, in the second zone - 220-240 ° C, in the third zone - 220-205 ° C, then the finished products are pre-cooled on a grid furnace conveyor to a temperature of 75-80 ° C with final cooling to a temperature of 25-30 ° C and served on the packaging.

2. The method according to claim 1, characterized in that the final cooling of the baked products is made by forced air supply.

3. The method according to claim 1, characterized in that the ratio between the components is selected as follows, in parts by weight:

Wheat flour 570-690 starch 50-70 recyclable waste 7-10 granulated sugar 70-140 invert syrup 60-110 fat 120-220 milk powder 3-65 food salt 3,5-5,3 egg powder 7-17 ammonium carbonate 0.8-5.0 bicarbonate of soda 2.1-2.7 malt extract 30-60