RU2623110C1 - Functional dry mixture for production of cupcakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional dry mixture for the production of cupcakes includes wheat flour, granulated sugar, melange, carbonate ammonium, table food salt, and a functional additive. The mixture additionally contains flaxseed flour taken at the ratio to wheat flour of 1:12. As a functional additive, the mixture of ascorbic acid and powders from pomegranate seeds and elecampane rhizomes, taken at the ratio of 1:15:20, is used. The components are taken at the following ratio in the original mixture, wt %: mixture of wheat and flaxseed flour- 44-46, melange - 21-24, granulated sugar - 21-23, table food salt - 0.1-0.14, ammonium carbonate - 0.05-0.08, mixture of ascorbic acid and powders fromf pomegranate seeds and felecampane rhizomes - 9.0-11.8.

EFFECT: invention allows to get a food product with the increased content of functional micronutrients, low caloric content and improved structural-mechanical properties.

3 cl, 2 tbl

Description

The invention relates to the confectionery industry and can be used in the production of mixtures for preventive cupcakes.

A known composition of the test for the production of cake, including wheat flour, granulated sugar, butter, melange, ammonium carbonate, edible salt, raisins, refined powder, essence and functional additive Raftilose® L85, introduced at the stage of preparation of the emulsion (patent RU No. 2492657) .

The disadvantage of such muffins is the use of premium wheat flour in their composition, which after grinding has lost most of the vitamins, minerals and dietary fiber, and therefore does not have preventive properties.

The closest in technical essence is a functional mixture for the production of muffins (patent RU No. 2595171), including wheat flour, cedar kernels, taken in proportion to wheat flour as 1:10, improver DENFAI 10.01, granulated sugar, melange, carbonic ammonia , edible salt, a functional additive in the form of a mixture of cryopowders from feijoa and persimmon.

The disadvantage of the prototype are low preventive indicators of the target product, low nutritional, biological value of the product.

The objective of the invention is to create a functional mixture for the production of cake using unconventional raw materials, as well as expanding the range of semi-finished products for the preparation of preventive products.

The technical result is an increase in the content of functional micronutrients in a food product, a decrease in calorie content, an increase in flavoring properties, and an improvement in structural and mechanical properties.

The technical result is achieved due to the fact that the functional dry mix for the production of muffins, including wheat flour, granulated sugar, melange, ammonium carbonate, table salt, food and functional additive, additionally contains flax flour, taken in proportion to wheat flour 1:12, as a functional additive contains a mixture of ascorbic acid, powders from pomegranate seeds and elecampane rhizomes taken in a ratio of 1:15:20, in the following ratio of components in the initial mixture, wt. %:

A mixture of wheat flour and linen 44-46 Melange 21-24 Granulated sugar 21-23 Edible salt 0.1-0.14 Ammonium carbonate 0.05-0.08 Functional Additive 9.0-11.8

Flaxseed flour was obtained by cleaning flax seeds from impurities, pressing, grinding cake and sifting through a sieve No. 0.67.

The mixture used powders from pomegranate seeds and elecampane rhizomes, crushed to a particle size of 0.5 mm.

Flaxseed flour is a natural source of vital vitamins - A, E, group B, which are fully absorbed. It is rich in calcium, potassium, magnesium, manganese, zinc, iron, molybdenum, copper, chromium, phosphorus, sodium. The protein content in flax flour reaches 50%, and the nutritional value is up to 92%. 30% of the mass of flour is fiber, which is necessary for the full functioning of the gastrointestinal tract. Fiber slows the absorption of fats and carbohydrates and lowers cholesterol. Flaxseed flour is used to prevent many diseases, including diseases of the gastrointestinal tract, because thanks to its mucous substances, it has an enveloping effect on the walls of the stomach and is able to remove toxins, pathogenic bacteria, and metal ions from the body. In addition, previous studies have found a decrease in blood sugar after eating bread with a 25% addition of flaxseed flour. This flour is also rich in polyunsaturated fatty acids, necessary for the proper growth and functioning of the human body, and phytoestrogens with high antitumor and antiviral activity. Flaxseed flour has moisture-absorbing properties, which explains its ability to increase the freshness of products. A good binding ability allows you to abandon the use of an improver, increasing the structural and mechanical properties and getting a cake with a developed porous structure. Flax flour added to the functional mixture increases the nutritional value and biological value of the cake, reduces the energy value, enriches with vitamins and minerals.

Empirically, the ratio of flax flour and wheat flour was determined as 1:12. The introduction of flaxseed flour in a larger amount will adversely affect the shelf life of the dry mix due to the high content of fatty acids in it, which contribute to the oxidation and rancidity of the product, and the introduction of a smaller amount does not produce a noticeable effect.

Powders from pomegranate seeds and rhizomes of elecampane used as one of the components of the functional additive are preliminarily crushed on a disintegrator to a fraction size of 0.5 mm, which contributes to a more complete assimilation by the human body of the valuable components of this raw material and to improve the technological characteristics of the semi-finished product.

Powder from elecampane rhizomes contains saponins, resins, alkaloids, flavonoids, micro and macro elements - manganese, magnesium, potassium, calcium, iron. It has tonic and antioxidant properties. Studies have shown that antioxidants not only reduce the risk of many diseases, but also slow down the aging process. The list of diseases developing as a result of insufficient protection of the body from free radicals is quite wide - from cancer to Alzheimer's.

The composition of pomegranate seed powder contains antioxidants, phytochemical compounds flavonoids - substances that stimulate cell renewal, the process of cell regeneration and the synthesis of elastin, collagen, and contribute to protection against free radicals that have an extremely negative effect on the body. They can also reduce the content of low density lipoproteins (bad cholesterol).

Among the most important antioxidants contained in powders from pomegranate seeds and elecampane rhizomes, include vitamins C, E, A, etc. Ascorbic acid (vitamin C) is also used as an antioxidant. It is known that vitamin C restores the oxidation of vitamin E, thereby ensuring the content of this vitamin in cell membranes. Vitamin C neutralizes the superoxide radical to hydrogen peroxide, also restores ubiquinone and vitamin E. In addition, vitamin C, being a water-soluble compound, interacts with reactive oxygen species.

The functional synergism of ascorbic acid, powders from pomegranate seeds and elecampane rhizomes in an experimentally established ratio (1:15:20) allows to achieve maximum protective effect and high stability with a relatively small content in the flour mixture.

In general, the composition consists of harmoniously selected ingredients containing the optimal amount of active active ingredients

Prepare a functional dry mixture for the production of cake as follows.

They make a mixture of wheat flour and flax flour, granulated sugar, melange, common salt, ammonium carbonate and a functional additive in the form of ascorbic acid, powders from pomegranate seeds and elecampane rhizomes (according to Table 1), then mix thoroughly and pack.

Examples of compositions of the functional mixture for the production of muffins.

The target product - a functional dry mix for the production of muffins - has a mild specific smell; color and taste correspond to the type of raw material; the consistency is uniform throughout the mass.

The procedure for preparing a cake from a dry mixture includes the following process steps.

To the flour mixture (350 g) add 120 ± 10 ml of room temperature water, as well as 100 g of softened butter (margarine), pour into a mixer and mix at medium speed until a creamy consistency is obtained. Allow the dough to stand for 5 minutes. The humidity of the finished test is 23-25%.

The dough is laid out in molds, pre-oiled or lined with paper, and baked at a temperature of 180-210 ° C for 25-30 minutes. Cupcakes can be baked in metal, silicone or paper forms. Baked and chilled cupcakes sprinkled with refined powder.

Due to the presence of flax flour, powders from pomegranate seeds and rhizomes of elecampane, the cupcake made according to the proposed composition has a specific original taste and spicy aroma. The structure is uniform and finely porous. Color - the product has a pleasant brownish tint, uniform throughout the mass. Appearance - keeps its shape well, portions of the cake are due to the geometry of the filling molds.

Using the proposed composition allows you to maximize the use of the chemical composition of the proposed raw materials while improving the consumer and preventive properties of the cake.

Industrial applicability

The proposed technical solution is implemented using industrially produced means and can be manufactured at any enterprise in the confectionery industry. Ready-made dry mix for muffins significantly reduces the time for the preparation of flour confectionery.

Claims (4)

1. Functional dry mix for the production of cakes, including wheat flour, granulated sugar, melange, ammonium carbonate, edible salt and functional additive, characterized in that it additionally contains flax flour, taken in proportion to wheat flour 1:12, as functional additives contains a mixture of ascorbic acid, powders from pomegranate seeds and from elecampane rhizomes, taken in a ratio of 1:15:20, in the following ratio of components in the initial mixture, wt. %: A mixture of wheat and flax flour 44-46 Melange 21-24 Granulated sugar 21-23 Edible salt 0.1-0.14 Ammonium carbonate 0.05-0.08 Functional Additive 9.0-11.8 2. The functional dry mixture according to claim 1, characterized in that it contains flaxseed flour obtained by cleaning flax seeds from impurities, pressing, crushing the cake and sifting through a sieve No. 0.67. 3. The functional dry mix according to claim 1, characterized in that it contains powders from pomegranate seeds and elecampane rhizomes, crushed to a particle size of 0.5 mm.