RU2491817C1 - Sugar cookie preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preparation of the components recipe mixture in a mixer, the mixture consisting of strained egg melange or egg powder, invert syrup and malt extract. After the components stirring during 2-3 one introduces into the mixture food salt, sugar sand, a dry milk product and sodium bicarbonate; the mixture is stirred for 8-10 minutes; then one introduces into the mixture a preliminarily liquefied fat component, supplies lecithin and additionally stirs the mixture at continuous recirculation of the recipe mixture along the pipeline (where hydrodynamic cavitation conditions are ensured) by means of the pump. Then the recipe mixture is treated in a cavitation installation with a ultrasonic converter installed inside a water-jacketed pipeline under the conditions of combined acoustic and hydrodynamic cavitation within mutually perpendicular planes by way of recirculation by means of a pump via the cavitation installation pipe reactor with two-stage change of the gap formed between the reactor inner wall and the a ultrasonic converter surface. Then the emulsion is delivered into a kneading machine with Z-shaped blades, the working tool rotation frequency equal to 15-30 rpm, and is mixed with a flavouring agent, an ammonium carbon salt and the remaining fat component quantity; after stirring during 4-5 minutes one supplies a mixture of powdery components consisting of wheat flour, starch and recyclable wastes at the operating stroke of the kneading machine; the dough is kneaded during 8-15 minutes till uniform distribution of the components in an amount of 90-92% of the total weight; then dough pieces are moulded of dough with moisture content equal to 15-16.5% and density equal to 1150-1250 kg/m³, baked and cooled.

EFFECT: invention enables elaboration of a progressive emulsion preparation technology, improve the ready products quality indicators, intensify separate process operations and the process flow as a whole.

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Description

The invention relates to the field of food industry, namely to its confectionery industry, and can be used in the production of flour confectionery.

The closest analogue to the claimed invention relates to a method for the preparation of sugar cookies, involving the preparation of an emulsion consisting of invert syrup, egg and dairy products, malt extract and powdered sugar RU 2404633 C2 05/20/2010.

The invention allows to obtain emulsions with improved quality indicators.

The disadvantage of this method is the presence in the prescription mixture of a significant amount of undissolved sucrose particles up to 30-40%.

The objective of the proposed method is the development of advanced emulsion technology with a further increase in the quality indicators of finished products, ensuring the required ratio of components in each individual product, and significant intensification of technological individual operations and the process stream as a whole.

To achieve this goal, a method for the production of sugar cookies involves preparing in a mixer (Fig. 1, item 1) 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 minutes, invert syrup with a solids content of 80-82% and reducing substances 78-80% with a temperature of 15-35 ° C prepared from 40-60% of the total mass granulated sugar diluted in water in a ratio by weight 1: (0.9-1.2) at a temperature of 19-22 ° C and water at a temperature of 21-25 ° C, after mixing the components for 2-3 minutes, edible salt, granulated sugar, dry milk product and bicarbonate are introduced into the mixture sodium, stirred for 8-10 minutes, then the fat component with a temperature of 40-42 ° C in the amount of 20-40% of the prescription amount of the fat component is introduced into the mixture in advance, the lecithin is fed in the amount of 1-2% by weight fat component and mix the mixture for 3-4 minutes, then continue mixing obtained of the recipe mixture for 4-6 minutes at a temperature of 28-36 ° C and constant recirculation of the recipe mixture by means of a pump (Fig. 1, Pos. 2) through a pipeline (Fig. 1, Pos. 4), in which conditions of hydrodynamic cavitation are provided narrowing the radius of the pipeline (figure 1, position 5) to 4-5 mm with a constant pump capacity (figure 1, position 2) of 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 recipe mixture is processed in a cavitation unit (figure 2) installed in the pipeline with water rub with the help of an ultrasonic transducer (Fig. 2, 10) with ultrasonic transducer (Fig. 3, 11) under conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is carried out by an ultrasonic transducer (Fig. 3, 11) with an oscillation frequency 18-24 kHz and an oscillation amplitude of 3-4 μm by recirculation through a pump (Fig. 3, item 2) for 5-9 minutes at a temperature of 30-38 ° C through a tubular reactor (Fig. 2, item 6) cavitation installations with a length of 220-230 mm and a radius of 12-13 mm with a two-stage change in the gap, image the inner wall of the reactor (Fig. 3, item 12) and the surface of the ultrasonic transducer (Fig. 3, item 11), where the conditions of hydrodynamic cavitation are provided, the first step of the gap formed by the inner wall of the reactor (Fig. 3, item 12 ) and the surface of the ultrasonic transducer (Fig. 3, Pos. 11) with a radius of the order of 4-5 mm with a pump capacity (Fig. 2, Pos. 2) of 1.0-1.2 m ³ / h provides an increase in the speed of movement of the prescription mixture in 6-10 times, while the length of the narrowing part is 150-155 mm, and the second step of the gap, about 1.5-2 mm at roizvoditelnosti pump (Figure 2, item 2) of 1.0-1.2 m ³ / h provides further enhancement prescription mixture velocity 6-8 times a length of the tapered portion of 70-75 mm to give a stable emulsion with a viscosity of 0, 05-0.08 Pa · s with a speed gradient of 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 flavoring, ammonium carbonate and the remaining amount of the fat component, after mixing the mass for 4-5 minutes until uniform At the stenion, a mixture of loose components from wheat flour, starch and returnable waste is fed into it, on the move of the kneading machine and knead the dough for 8-15 minutes, until the distribution of components is uniform, 90-92% of the total mass, then from the dough with humidity 15 -16.5% and a density of 1150-1250 kg / m ³ form dough pieces, they are baked and cooled.

Preferably, the components of the prescription mixture are taken in the following ratio wt. parts:

Wheat flour 609-620 starch 44-46 returnable waste crumb 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

The technical result consists in the fact that the preparation of the prescription mixture is carried out under conditions of hydrodynamic cavitation with a change in the mass velocity in the gap region, and then joint hydrodynamic and acoustic cavitation treatment with high-frequency ultrasonic vibrations of the working body 18-24 kHz in mutually perpendicular planes. This ensures the dispersion of solid particles and due to this, a significant increase in the specific surface of the dispersed phase and dispersion medium occurs, and as a result, the shelf life of cookies is increased [Aksenova LM, Savenkova TV, Talysnik MA, Duh T. A., Scherbakova N.A., Gerasimov T.V. The theoretical basis of the technology for the preparation of confectionery semi-finished products in the conditions of cavitation processing, M: Confectionery production, 2011, No. 33, 26-27 p.].

Due to the maximum dispersion of solid particles, the amount of adsorption-bound moisture increases, which firmly binds to the particles of the dispersed phase due to the molecular force field arising from uncompensated molecular forces in the interfacial surface layer. The peculiarity of the adsorption layer is that the moisture in the molecular layer under the influence of molecular forces is in a compacted state, while it does not dissolve usually soluble substances (salt, sugar, etc.), has a density greater than unity and a freezing temperature of about minus 40 ° C - this is the most firmly bound moisture, which is not removed during storage of finished products. Thus, it becomes possible to prevent the rapid "staling" of finished products and, as a result, significantly increase the shelf life. In addition, in the process of dough formation, an increase in the specific surface and the formation of a large number of dispersion shells around solid particles provides an increase in the mobility of particles relative to each other, an increase in plasticity and a decrease in the density of the dough, which provides a further increase in the quality indicators of finished products, including by increasing their wettability up to 220-250% according to GOST of the order of 150% [Uryev NB, Talysnik M.A. Physico-chemical mechanics and intensification of the formation of food masses, M., Food industry, 1976, p.33].

. Следовательно, с повышением дисперсности системы диффузия и поглощение влаги дисперсной системой значительно возрастает. Таким образом открываются возможности дальнейшего удержания влаги в процессе хранения готовых изделий и как следствие повышение сроков их годности [Урьев Н.Б., Талейсник М.А. Физико-химическая механика и интенсификация образования пищевых масс, М., Пищевая промышленность, 1976, с.36].An increase in the dispersion of the solid phase in parallel with an increase in the adsorption binding of moisture provides an increase in its osmotic binding, swelling of flour particles due to diffusion, i.e. as a result of a spontaneous process of equalizing the osmotic pressure inside the flour cell P ₁ and in a dispersion medium P ₂ . It is known that the ratio of P ₁ and P ₂ is inversely related to the radius of the dispersed particles r ₁ and r ₂ in the following ratio $$P_{\mathrm{one}}/{\mathrm{<figure-callout\; id="2"\; label="P"\; filenames="00000003.png"\; state="\{\{state\}\}">P</figure-callout>}}_2={\mathrm{<figure-callout\; id="2"\; label="r"\; filenames="00000003.png"\; state="\{\{state\}\}">r</figure-callout>}}_2^3/r_{\mathrm{one}}^3$$

. Therefore, with increasing dispersion of the system, the diffusion and absorption of moisture by the dispersed system increases significantly. This opens up the possibility of further retaining moisture during storage of finished products and, as a result, increasing the shelf life [Uriev NB, Talysnik MA Physico-chemical mechanics and intensification of the formation of food masses, M., Food industry, 1976, p.36].

The narrowing of the radius of the pipeline in the mixer to 4-5 mm with a constant pump capacity of 1.0-1.2 m ³ / h increases the speed of the recipe mixture from 0.6-0.7 m / s to 5.6-8.4 m / s, therefore, the combined use of acoustic and hydrodynamic cavitation in mutually perpendicular planes is necessary for maximum dispersion of the formulation components, which is ensured by the oscillation frequency of the ultrasonic transducer in the range of 18-24 kHz and the oscillation amplitude of 3-4 μm. The dispersion of the recipe mixture also depends on its recirculation by the pump for 5–9 minutes at a temperature of 30–38 ° C through a tubular reactor of a cavitation unit 220–230 mm long and 12–13 mm radius with a two-stage change in the gap formed by the inner wall of the reactor and the ultrasonic surface with the first stage inverter of the gap formed by the inner wall of the reactor and the ultrasonic transducer surface radius of about 4.5 mm when the pump capacity of 1.0-1.2 m ³ / h, which provides increased speed DWI eniya prescription mixture of 6-10 times, the length of the tapered portion is 150-155 mm, and the second stage of the order of 1.5-2 mm gap when the pump capacity of 1.0-1.2 m ³ / h, which provides a further increase in the speed of movement of the prescription mixture is 6-8 times with a length of the narrowing part of 70-75 mm. This provides a stable emulsion that does not delaminate for more than 5 days, lowering the viscosity from 0.8-0.6 Pa · s to 0.05-0.08 Pa · s with a velocity gradient of 600-700 s ^-1 , dispersing solid particles and due to this, there is a significant increase in the specific surface of the dispersed phase and dispersion medium, which ensures an increase in the shelf life of cookies.

The invention is illustrated by the following description of the design of the device used for the preparation of sugar cookies, where Fig. 1 shows a mixer for mixing recipe components, Fig. 2 shows a cavitation unit for processing the recipe mixture, and Fig. 3 shows a tubular reactor of a cavitation unit.

The device consists of a mixer (Fig. 1), which consists of a mixer tank (1), a screw pump (2), a three-way valve (3), a pipeline (4), a pipe with a restriction (5);

cavitation installation (figure 2), which consists of a screw pump (2), a tubular reactor (6), a thermometer (7), a receiving funnel of the installation (8), a container for heating the mixture (9), a cooling jacket (10);

The tubular reactor of the cavitation installation (Fig. 3) consists of a screw pump (2), an ultrasonic transducer (11), and an inner wall of the reactor (12).

The process of preparing the prescription mixture is as follows:

First, they prepare in the mixer (Fig. 1, item 1) 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 19-22 ° C for 120-180 minutes, invert syrup with a solids content of 80-82% and reducing substances 78-80% with a temperature of 15-35 ° C prepared from 40-60% of the total mass of granulated sugar, malt extract, diluted in water, in a ratio by weight of 1: (0.9-1.2) at a temperature of 19-22 ° C and water at a temperature of 21-25 ° C, after mixing of the components for 2-3 minutes, the edible salt, granulated sugar, dry milk product and sodium bicarbonate are introduced into the mixture, mixed for 8-10 minutes, then the fat component with a temperature of 40-42 ° C pre-converted to a liquid state is introduced into the mixture the amount of 20-40% of the prescription amount of the fat component, serves lecithin in an amount of 1-2% by weight of the fat component and mix the mixture for 3-4 minutes, then continue mixing the resulting prescription mixture for 4-6 minutes at a temperature of 28-36 ° C and constant recirculation of the prescription mixture by means of a pump (Fig. 1, Pos. 2) through a pipeline (Fig. 1, Pos. 4), in which conditions of hydrodynamic cavitation by narrowing the radius of the pipeline (Fig. 1, Pos. 5) to 4-5 mm are provided a constant pump capacity of 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 installation (figure 2) with an ultrasonic transducer (figure 3, item 11) installed in the pipeline, with a water jacket. Processing the recipe mixture is carried out under conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is carried out by an ultrasonic transducer (Fig. 3, item 11) with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3-4 μm by recirculation by means of a pump (Fig. .3, pos. 2) for 5-9 minutes at a temperature of 30-38 ° C through a tubular reactor (Fig. 2, pos. 6) 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 clearance, formed by internal the reactor core (Fig. 3, item 12) and the surface of the ultrasonic transducer (Fig. 3, item 11), where the conditions of hydrodynamic cavitation are provided, the first step of the gap formed by the inner wall of the reactor (Fig. 3, item 12) and the surface of the ultrasonic transducer (figure 3, 11) with a radius of the order of 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 step of the 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 tapering part of 70-75 mm to obtain a stable emulsion with a viscosity of 0.05-0.08 Pa · s with a speed gradient of 600-700 s ^-1 the viscometer rotor, then the emulsion is fed into a dough mixing machine with Z-shaped blades with a kneading organ rotation speed of 15-30 rpm and mixed with flavor, carbon ammonium salt and the remaining amount of fat component, after stirring the mass for 4-5 minutes until a uniform consistency it serves a mixture of bulk compo enti from wheat flour, starch and returnable waste, on the working course of the kneading machine and knead the dough for 8-15 minutes, until a uniform distribution of the components is 90-92% of the total mass, then from the dough with a moisture content of 15-16.5% and with a density of 1150-1250 kg / m ³ form dough pieces, they are baked and cooled.

Example 1

First, they prepare in the mixer (figure 1, item 1) a prescription mixture of components from mashed egg melange of 33 parts by weight or egg powder of 8 parts by weight, mixed with water in a weight ratio of 1: 2.6 and aged at a temperature of 19 ° C within 180 minutes, invert syrup 131 parts by weight with a solids content of 82% and reducing substances 80% with a temperature of 35 ° C prepared from 60% of the total weight of granulated sugar, malt extract 34 parts by weight diluted in water, in a weight ratio of 1 : 0.9 at a temperature of 19 ° C and water at a temperature of 21 ° C, After the components are mixed for 2 minutes, the salt is added to 4.0 parts by weight, granulated sugar 70 parts by weight, dry milk product 5 parts by weight and sodium bicarbonate 4 parts by weight are mixed for 8 minutes, then the mixture is preliminarily converted into a liquid the state of the fat component is 68 mass parts with a temperature of 42 ° C, lecithin is fed in 4 mass parts and the mixture is stirred for 4 minutes. Then continue mixing the obtained recipe mixture for 4 minutes at a temperature of 36 ° C and constant recirculation of the recipe mixture by means of a pump through a pipeline (Fig. 1, pos. 4), in which conditions of hydrodynamic cavitation by narrowing the radius of the pipeline (Fig. 1, pos. 5) up to 5 mm with a constant pump capacity (Fig. 1, pos. 2) of 1.2 m ³ / h to ensure an increase in the speed of movement of the prescription mixture from 0.7 m / s to 8.4 m / s. Then the prescription mixture is processed in a cavitation unit (Fig. 2) with an ultrasonic transducer (Fig. 2, item 10) installed in the pipeline with a water jacket (Fig. 3) under conditions of joint acoustic and hydrodynamic cavitation in mutually perpendicular planes where acoustic cavitation is carried out ultrasonic transducer with an oscillation frequency (FIG. 3) of 24 kHz and an oscillation amplitude of 3 μm by recirculation by means of a pump (FIG. 2, item 2) for 5 minutes at a temperature of 38 ° C through a tubular reactor (FIG. 2, item 6 ) ka rotational installation (figure 2) with a length of 230 mm and a radius of 12 mm with a two-stage change in the gap formed by the inner wall of the reactor and the surface of the ultrasonic transducer (figure 3), where the conditions of hydrodynamic cavitation are provided, the first step of the gap formed by the inner wall of the reactor and the surface of the ultrasonic converter radius of about 5 mm when the pump performance (Figure 2, item 2) 1.2 m ³ / h enhances the speed prescription mixture of 10 times, the length of the tapered portion is 155 mm, and the second stage of the order of 2 mm gap when the pump performance (Figure 2, item 2) 1.2 m ³ / hr provides a further increase speed prescription mixture 8 times with a tapered portion length of 75 mm to obtain a stable emulsion with a viscosity of 0.05 Pa · s with a speed gradient of 700 s ^-1 the viscometer rotor. Next, the emulsion is fed into a dough mixing machine with Z-shaped blades with a kneading organ rotation speed of 30 rpm and mixed with flavoring 1 parts mass, ammonium carbon salt 2 parts mass and the remaining amount of fat component 103 parts mass. After mixing the mass for 5 minutes to a uniform consistency, a mixture of loose components from wheat flour 609 parts by weight, starch 46 parts by weight and return waste 19 is fed into it, while kneading machine is working and knead the dough for 8 minutes, until the distribution of components is uniform 90% of the total mass. Then, dough pieces are formed from dough with a moisture content of 15% and a density of 1150 kg / m ³ , they are baked and cooled.

Example 2

The production of sugar cookies is carried out by preparing in the mixer (Fig. 1) a prescription mixture of components from mashed egg melange 35 parts by weight or egg powder 9 parts by weight, mixed with water in a weight ratio of 1: 1.3 and aged at a temperature of 22 ° C for 120 minutes, invert syrup 87 parts by weight with a solids content of 80% and reducing substances 78% with a temperature of 15 ° C prepared from 40% of the total weight of granulated sugar, malt extract 60 parts by weight diluted in water, in a weight ratio of 1: 1 , 2 at temperatures 22 ° C and water at a temperature of 21 ° C, after mixing the components for 3 minutes, 4.9 parts by weight of edible salt, 105 parts by weight of sugar, 3 parts by weight of dry milk product and 5 parts by weight of sodium bicarbonate are mixed for 10 minutes minutes, then the fat component of 36 parts by mass with a temperature of 40 ° C is introduced into the mixture previously, the lecithin is fed in 2 parts by mass and the mixture is stirred for 3 minutes, then the resulting recipe mixture is mixed for 6 minutes at a temperature of 28 ° C and continuous recirculation of the prescription mixture by means of a pump (Fig. 1, Pos. 2) through a pipeline (Fig. 1, Pos. 4), in which conditions of hydrodynamic cavitation are ensured by narrowing the radius of the pipeline (Fig. 1, Pos. 5) to 4 mm at a constant pump productivity (Fig. 1, pos. 2) 1.0 m ³ / h to ensure an increase in the speed of movement of the recipe mixture from 0.6 m / s to 5.6 m / s, then the recipe mixture is processed in a cavitation unit (Fig. 2) with an ultrasonic transducer installed in the pipeline with a water jacket (figure 2, item 10) (figure 3) in conditions with Acoustic and hydrodynamic cavitation in mutually perpendicular planes, where acoustic cavitation is carried out by an ultrasonic transducer with an oscillation frequency (Fig. 3) of 18 kHz and an oscillation amplitude of 4 μm by recirculation by means of a pump (Fig. 2, item 2) for 9 minutes at a temperature of 30 ° C through a tubular reactor (Fig. 2, pos. 6) of a cavitation installation 220 mm long and 13 mm radius with a two-stage change in the gap formed by the inner wall of the reactor (Fig. 3, pos. 12) and the surface of the ultrasonic transducer tel (Fig. 3, Pos. 11), where the conditions of hydrodynamic cavitation are provided, and the first step of the gap formed by the inner wall of the reactor (Fig. 3, Pos. 12) and the surface of the ultrasonic transducer with a radius of about 4 mm with pump performance (Fig. 2 , pos.2) 1.0 m ³ / h, provides an increase in the speed of movement of the prescription mixture by 6 times, while the length of the constricting part is 150 mm, and the second step of the gap is about 1.5 mm at the pump capacity (Fig. 2, pos. .2) 1.0 m ³ / hr provides a further increase speed retsepturno the mixture 6 times with a tapered portion length of 70 mm to obtain a stable emulsion with a viscosity of 0.08 Pa · s at a rate gradient of 600 s ^-1 rotor viscometer, hereinafter the emulsion is fed into the dough mixer with Z-shaped blades at a rotational frequency of the kneading tools 15 / min and mixed with flavoring 2 parts by weight, ammonium carbonate salt 4 parts by weight and the remaining amount of fat component 147 parts by weight, after mixing the mixture for 4 minutes until a uniform consistency, a mixture of loose components of wheat flour, starch and return waste waste, at the kneading machine working stroke and knead the dough for 15 minutes, until a uniform distribution of the components is achieved, 92% of the total mass, then dough pieces are formed from dough with a moisture content of 16.5% and a density of 1250 kg / m, baked and cooled .

Claims (2)

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 temperature of 19-22 ° C for 120-180 minutes, 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) and at a temperature e 19-22 ° C and water with a temperature of 21-25 ° C, 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 the fat component with a temperature of 40-42 ° C in the amount of 20-40% of the prescription amount of the fat component is introduced into the mixture in a liquid state, lecithin in the amount of 1-2% by weight of the fat component is introduced and the mixture is mixed for 3-4 min, then continue mixing the resulting prescription see for 4-6 minutes at a temperature of 28-36 ° C by constant recirculation of the prescription mixture by means of a pump through a pipeline in which the conditions of hydrodynamic cavitation are ensured by narrowing the radius of the pipeline to 4-5 mm with a constant pump capacity of 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 with an ultrasonic transducer installed in the pipeline with a water jacket in conditions joint acoustic 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 cavitation reactor installations 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 conditions of the hydrodynamic cavity are ensured 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 with a gradient at a speed of 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 for 4-5 min until a uniform consistency is served, a mixture of loose components from wheat flour, starch and returnable waste is fed into it, dough is kneaded for 8-15 minutes at a kneading machine until a uniform distribution of components of 90-92% o total weight, and then the dough with moisture 15-16,5% and a density of 1150-1250 kg / m ³ is molded dough pieces, 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 flavor 1-2 ammonium carbonate 2-4

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