RU2012106477A

RU2012106477A - METHOD FOR PREPARING SUGAR BISCUITS

Info

Publication number: RU2012106477A
Application number: RU2012106477/13A
Authority: RU
Inventors: Лариса Михайловна Аксенова; Татьяна Валентиновна Савенкова; Михаил Александрович Талейсник; Тимофей Викторович Герасимов; Наталья Алексеевна Щербакова; Елена Александровна Солдатова; Наталия Аркадьевна Остапенкова
Priority date: 2012-02-24
Filing date: 2012-02-24
Publication date: 2013-08-27
Also published as: RU2491817C1

Abstract

1. Способ производства сахарного печенья, характеризующийся тем, что он предусматривает приготовление в смесителе рецептурной смеси компонентов, состоящей из яичного протертого меланжа или яичного порошка, смешанного с водой в соотношении по массе 1:(1,3-2,6) и выдержанного при температуре 19-22°С в течение 120-180 мин, инвертного сиропа в количестве 40-60% к общей массе сахарного песка с содержанием сухих веществ 80-82% и редуцирующих веществ 78-80% с температурой 15-35°С, солодового экстракта разведенного в воде, в соотношении по массе 1:(0,9-1,2) при температуре 19-22°С и воды температурой 21-25°С, после перемешивания компонентов в течение 2-3 мин в смесь вводят пищевую соль, сахарный песок, сухой молочный продукт и бикарбонат натрия, смесь перемешивают в течение 8-10 мин, затем в смесь вводят предварительно переведенный в жидкообразное состояние жировой компонент с температурой 40-42°С в количестве 20-40% от рецептурного количества жирового компонента, подают лецитин в количестве 1-2% к массе жирового компонента и перемешивают смесь в течение 3-4 мин, далее продолжают перемешивание полученной рецептурной смеси в течение 4-6 мин при температуре 28-36°С и постоянной рециркуляцией рецептурной смеси посредством насоса по трубопроводу, в котором обеспечиваются условия гидродинамической кавитации сужением радиуса трубопровода до 4-5 мм при постоянной производительности насоса 1,0-1,2 м/ч для обеспечения повышения скорости движения рецептурной смеси с 0,6-0,7 м/с до 5,6-8,4 м/с, далее рецептурная смесь обрабатывается в кавитационной установке с установленным в трубопроводе, с водяной рубашкой, ультразвуковым преобразователем в условиях совместной акустичес�1. Method for the production of sugar cookies, characterized in that it involves the preparation in the mixer of a prescription mixture of components consisting of mashed egg melange or egg powder mixed with water in a weight ratio of 1: (1.3-2.6) and aged at a temperature of 19-22 ° C for 120-180 min, invert syrup in an amount of 40-60% of the total weight of granulated sugar with a solids content of 80-82% and reducing substances 78-80% with a temperature of 15-35 ° C, malt extract diluted in water, in a ratio by weight of 1: (0.9-1.2) at temperatures е 19-22 ° С and water temperature 21-25 ° С, after mixing the components for 2-3 minutes, edible salt, granulated sugar, dry milk product and sodium bicarbonate are introduced into the mixture, the mixture is stirred for 8-10 minutes, then a fat component with a temperature of 40-42 ° C in a quantity of 20-40% of a prescription amount of a fat component is introduced into a mixture in a liquid state, lecithin is fed in an amount of 1-2% by weight of a fat component and the mixture is mixed for 3-4 minutes , then continue mixing the resulting prescription see si for 4-6 minutes at a temperature of 28-36 ° C and constant recirculation of the prescription mixture by means of a pump through a pipeline, in which conditions of hydrodynamic cavitation are provided by narrowing the radius of the pipeline to 4-5 mm with a constant pump capacity of 1.0-1.2 m / h to ensure an increase in the speed of movement of the prescription mixture from 0.6-0.7 m / s to 5.6-8.4 m / s, then the prescription mixture is processed in a cavitation unit installed in the pipeline, with a water jacket, an ultrasonic transducer in conditions of joint acoustic

Claims

1. Method for the production of sugar cookies, characterized in that it involves the preparation in the mixer of a prescription mixture of components consisting of mashed egg melange or egg powder mixed with water in a weight ratio of 1: (1.3-2.6) and aged at a temperature of 19-22 ° C for 120-180 min, invert syrup in an amount of 40-60% of the total weight of granulated sugar with a solids content of 80-82% and reducing substances 78-80% with a temperature of 15-35 ° C, malt extract diluted in water, in a ratio by weight of 1: (0.9-1.2) at temperatures е 19-22 ° С and water temperature 21-25 ° С, after mixing the components for 2-3 minutes, edible salt, granulated sugar, dry milk product and sodium bicarbonate are introduced into the mixture, the mixture is stirred for 8-10 minutes, then a fat component with a temperature of 40-42 ° C in a quantity of 20-40% of a prescription amount of a fat component is introduced into a mixture in a liquid state, lecithin is fed in an amount of 1-2% by weight of a fat component and the mixture is mixed for 3-4 minutes , then continue mixing the resulting prescription see B for 4-6 min at 28-36 ° C and constant recirculation prescription mixture by pump through conduit, which is provided in terms of hydrodynamic cavitation duct constriction range of 4-5 mm at a constant pump flow 1.0-1.2 m ³ / h to ensure an increase in the speed of movement of the prescription mixture from 0.6-0.7 m / s to 5.6-8.4 m / s, then the prescription mixture is processed in a cavitation unit installed in the pipeline, with a water jacket, ultrasonic transducer in conditions of joint acoustics cavitation and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is provided by an ultrasonic transducer with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3-4 μm by recirculation through a pump for 5-9 minutes at a temperature of 30-38 ° C through a tubular reactor of a cavitation installation with a length of 220-230 mm and a radius of 12-13 mm with a two-stage change in the gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer where the hydrodynamic conditions are ensured vitality, and the first gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer with a radius of about 4-5 mm with a pump capacity of 1.0-1.2 m ³ / h provides an increase in the speed of movement of the prescription mixture by 6-10 times, while the length of the narrowing part is 150-155 mm, and the second gap of the order of 1.5-2 mm with a pump capacity of 1.0-1.2 m ³ / h provides a further increase in the speed of movement of the prescription mixture by 6-8 times with a length of the narrowing part of 70-75 mm and with obtaining a stable emulsion with a viscosity of 0.05-0.08 Pa · s at gradi those speeds are 600-700 s ^{-1 of the} rotor of the viscometer, then the emulsion is fed into a dough mixing machine with Z-shaped blades with a rotational speed of the kneading organs of 15-30 rpm and mixed with flavor, carbon ammonium salt and the remaining amount of fat component, after mixing the mass in for 4-5 minutes until a uniform consistency a mixture of loose components from wheat flour, starch and returnable waste is fed into it, knead the dough for 8-15 minutes on the kneading machine until the distribution of components is 90–92 % of the total mass, then dough pieces are formed from dough with a moisture content of 15-16.5% and a density of 1150-1250 kg / m ³ , they are baked and cooled.

2. The method according to claim 1, characterized in that the components of the prescription mixture are taken in the following ratio, parts by weight:

Wheat flour 609-620 starch 44-46 returnable waste 15-19 melange or egg powder 8-35 invert syrup 87-131 malt extract 34-60 granulated sugar 70-105 food salt 4.0-4.9 dry milk product 3-5 bicarbonate of soda 4-5 fat component 171-183 lecithin 2-4 flavoring 1-2 ammonium carbonate 2-4