RU2629271C2 - Sugar biscuit production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sugar biscuit production method is proposed, which provides preparing in a kneading machine the formulation mixture of the components, consisting of fruit and vegetable puree with the dry substances content of 10% at the temperature of 15-35°C, egg powder, food salt, a dry dairy product. The mixture is held at the temperature of 19-22°C for 120-180 minutes; after stirring the components within 1-2 minutes; malt extract diluted with water at the ratio by weight of 1:(0.9-1.2) at the temperature of 19-22°C, sugar, sodium bicarbonate are introduced in the mixture, and the resulting formulation mixture is treated under the condition of permanent recirculation with the use of hydrodynamic cavitation for 5 minutes at the temperature of 28-32°C; then the formulation mixture is treated in a cavitation plant under the conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with the working body oscillation frequency 18-24 kHz and the oscillation amplitude of 1-3 µm by means of recycling for 5-7 minutes at the temperature of 32-37°C through a reactor with a two-stage gap, wherein the first gap of about 4-5 mm ensures the increase in speed 6-10 times, and the length of the narrowing part is 2:3 of the reactor length, the second gap of about 1.5-2 mm provides the further increase in speed 6-8 times, to form a suspension with the viscosity of 0.05-0.08 Pa⋅s at the speed gradient of 50-100 s^-1 of the viscosimeter rotor, then the suspension is fed into a dough kneading machine with Z-shaped blades with the kneading bodies rotation speed of 15-30 rpm and mixed with a fat component preliminarily plasticized in the kneading machine to the density of 750-820 kg/m³ with the temperature of 22-24°C, lecithin and 50% aqueous solution of ammonium bicarbonate salt, stirred for 2-3 minutes, the mixture of granular components of wheat flour and corn starch is fed into the resulting emulsion at the working stroke of the kneading machine, and dough is kneaded for 3-8 minutes to achieve the uniform distribution of components of 90-92% of the total weight, then the dough with the humidity of 16.0-17.0% and the density of 1150-1250 kg/m³, dough pieces are formed, baked and cooled, wherein the formulation mixture components are taken at the following ratio, mass parts: wheat flour 52.1-53.2; corn starch 4.0-4.2; fruit and vegetable puree 6.1-6.8; egg powder 7.3-7.6; malt extract 2.6-2.8; granulated sugar 11.4-12.8; food salt 0.3-0.4; dry dairy product 0.2-0.3; sodium bicarbonate 0.4-0.5; fatty component 15.1-15.6; lecithin 0.1-0.2; ammonium bicarbonate salt 0.2-0.3.

EFFECT: invention allows to create a technology showing the perspectivity and effectiveness of using fruit and vegetable raw materials in the production of sugar biscuits.

2 ex

Description

The invention relates to the food industry, its confectionery industry, namely the production of cookies.

A known method for the production of sugar cookies, involving the preparation of bulk components and an emulsion consisting of invert syrup, egg and dairy products, malt extract and powdered sugar (see RF patent 2404633 A21D 13/08, 2010).

The closest analogue is a method for the production of sugar cookies, which involves preparing in a mixer a recipe mixture of components consisting of mashed egg melange or egg powder mixed with water, invert syrup, malt extract, and after mixing the components, edible salt, granulated sugar, dry milk product and sodium bicarbonate, the mixture is stirred, then the fat component, previously converted to a liquid state, is introduced into the mixture, lecithin is fed in an amount and The mixture is sieved and then processed in an ultrasonic unit with a frequency until a stable emulsion with a viscosity of 0.05-0.08 Pa · s is achieved, then the emulsion is fed into a dough mixing machine with Z-shaped blades and mixed with flavor, carbon ammonium salt and the remaining amount of fat component, after mixing, a mixture of bulk components from wheat flour, starch and returnable waste is fed on the working course of the kneading machine and the dough is kneaded until a uniform distribution of components of 90-92% of the total mass is obtained, then from dough pieces are formed, baked and cooled (see RF patent 2482686 A21D 13/08, 2011).

The known method allows to obtain high-quality sugar cookies.

The technical task of the claimed method is the creation of sugar biscuit technology with consistently high quality characteristics, in particular taste and aroma, the process of limiting the swelling of flour particles by changing the consumption of granulated sugar and expanding the range of products due to the multicomponent composition are controlled. The technical result is that it shows the promise and adaptability of the use of fruits and vegetables in the production of sugar cookies.

The problem is solved by the method of production of sugar cookies, involving the preparation in a kneading machine of a prescription mixture of components consisting of fruit and vegetable puree with an amount of solids 10% at a temperature of 15-35 ° C, egg powder, edible salt, a dry milk product, while the mixture is kept at a temperature of 19-22 ° C for 120-180 minutes, after mixing the components for 1-2 minutes, a malt extract diluted with water in a ratio by weight of 1: (0.9-1.2) at a temperature of 19- 22 ° C, granulated sugar, bica sodium rbonate, after which the obtained recipe mixture is processed under conditions of constant recirculation using hydrodynamic cavitation for 5 minutes at a temperature of 28-32 ° C, then the recipe mixture is processed in a cavitation unit under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with an oscillation frequency working body 18-24 kHz and an oscillation amplitude of 1-3 microns by recirculation for 5-7 minutes at a temperature of 32-37 ° C through a reactor with a two-stage gap, m the first gap of the order of 4-5 mm provides a speed increase of 6-10 times, and the length of the constricting part is 2: 3 of the length of the reactor, the second gap of the order of 1.5-2 mm provides a further increase in speed of 6-8 times, until suspension with a viscosity of 0.05-0.08 Pa⋅s with a speed gradient of 50-100 s ^{-1 of the} rotor of the viscometer, then the suspension is fed to a dough mixing machine with Z-shaped blades with a rotational speed of the kneading organs of 15-30 rpm and mixed with fat component, previously plasticized in a kneading machine to a density of 750-820 kg / m ³ with temperature a swarm of 22-24 ° C, lecithin and a 50% aqueous solution of carbonic ammonium salt, is stirred for 2-3 minutes, a mixture of loose components from wheat flour and corn starch is fed into the emulsion obtained during the kneading machine and knead the dough for 3-8 minutes until a uniform distribution of components of 90-92% of the total mass is achieved, then dough pieces are formed from dough with a moisture content of 16.0-17.0% and a density of 1,150-1250 kg / m ³ , they are baked and cooled.

In addition, the components of the cookie formulation are taken in the following ratio of mass.parts:

wheat flour 52.1-53.2 corn starch 4.0-4.2 fruit and vegetable puree 6.1-6.8 egg powder 7.3-7.6 malt extract 2.6-2.8 granulated sugar 11.4-12.8 food salt 0.3-0.4 dry milk product 0.2-0.3 bicarbonate of soda 0.4-0.5 fat component 15.1-15.6 lecithin 0.1-0.2 ammonium carbonate 0.2-0.3

Fruits and vegetables are a unique source of nutrients containing a significant amount of dietary fiber, vitamins and natural antioxidants, macro- and micronutrients, and in the most accessible and digestible form, and has recently been considered as the main supplier of preventative, including radioprotective, elements , properties.

The inclusion of domestic fruit and vegetable raw materials in the formulations of traditional products will enrich the diet and expand the range of flour confectionery products with a multicomponent composition that can reduce the negative impact of harmful food factors on human health and improve the general condition of the body.

The use of "suprathermal" energy supply - cavitation in the production of confectionery products, provides an increase in the degree of dispersion of solid particles and minimal entropy of the process stream.

The positive effect of fruit and vegetable puree on the functional and technological properties of the dough, the reduction of losses during baking, the effectiveness of using a cavitation unit as a way of processing raw materials, ensuring the preservation and strengthening of biologically active properties of fruit and vegetable raw materials, has been established.

The improvement of the technology was carried out by introducing part of granulated sugar instead of invert syrup and icing sugar to exclude the technological stage of grinding sand into icing and to obtain fructose-glucose syrup using fruits.

It was found that with a processing time of more than 30 minutes, the mass overheats and caramelizes the sugars, which contributes to melanoidin reactions consisting in combining sugars with free carbonyl groups (glucose, fructose) with low molecular weight amino acids (glycine, alanine, asparagine). Subsequently, melanoidins form cyclic compounds of furfural and pyrrole nature. As a result of these reactions, the product darkens and acquires an undesirable aftertaste and the process of suspension formation is intensified (5-6 times).

The use of fruit and vegetable raw materials in the preparation of sugar cookies using cavitation processing guarantees consistently high quality characteristics, in particular organoleptic, a change in the taste and aroma of the products.

The use of cavitation treatment provides dispersion of particles of the solid phase up to 10 μm, an increase in the number of particles of the solid phase by 75.4 times, and the surface area of the solid phase by 4.3 times. Thus, conditions are created for controlling the process of limiting the swelling of flour particles and can reduce the prescription amount of granulated sugar by 5%.

In sugar cookies obtained by innovative technology, an increase is achieved: wetness of products up to 250%, product strength up to 9.2 kg while maintaining high fragility. The method is as follows.

For the production of sugar cookies, components (in mass hours) are taken, wheat flour (52.1-53.2), corn starch (4.0-4.2), fruit and vegetable puree (6.1-6.8 ), egg powder (7.3-7.6), malt extract (2.6-2.8), granulated sugar (11.4-12.8), food salt (0.3-0.4), dry milk product (0.2-0.3), sodium bicarbonate (0.4-0.5), fat component (15.1-15.6), lecithin (0.1-0.2), ammonium carbonate (0.2-0.3). The preparation of the recipe mixture is carried out in a kneading machine, while fruit and vegetable puree is taken with a solids content of 10% and a temperature of 15-35 ° C, the egg powder, salt and dry milk product are mixed and the mixture is aged at a temperature of 19-22 ° C within 120-180 minutes, after mixing the components for 1-2 minutes, a malt extract diluted with water in a ratio by weight of 1: (0.9-1.2) at a temperature of 19-22 ° C, granulated sugar is introduced into the mixture sodium bicarbonate, the resulting prescription mixture is processed under conditions of constant recirculation using hydrodynamic cavitation for 5 minutes at a temperature of 28-32 ° С, then the recipe mixture is processed in a cavitation unit under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with an oscillation frequency of the working body of 18-24 kHz and an oscillation amplitude of 1-3 microns by recirculation for 5-7 minutes at a temperature of 32-37 ° C through a reactor with a two-stage gap, the first gap of the order of 4-5 mm provides a speed increase of 6-10 times, and the length of the narrowing part is 2: 3 from liny reactor, the second gap of the order of 1.5-2 mm provides a further increase in the rate of 6-8 times to obtain a slurry having a viscosity of 0.05-0.08 Pa.s at a rate gradient of 50-100 s ^-1 rotor viscometer, hereinafter the suspension is fed into a kneading machine with Z-shaped blades with a rotational speed of the kneading organs of 15-30 rpm and mixed with the fat component previously plasticized in the kneading machine to a density of 750-820 kg / m ³ with a temperature of 22-24 ° C, lecithin and 50% aqueous solution of carbonic ammonium salt, mix for 2-3 minutes, in the resulting e Ulcia is fed a mixture of loose components from wheat flour and corn starch on the kneading machine and knead the dough for 3-8 minutes until a uniform distribution of the components reaches 90-92% of the total mass, then from the dough with a moisture content of 16.0-17.0 % and a density of 1150-1250 kg / m ³ form dough pieces, they are baked and cooled.

Example 1

For the production of sugar cookies, components are taken (in mass hours): wheat flour 52.1, corn starch 4.2, fruit and vegetable puree 6.8, egg powder 7.6, malt extract 2.6, granulated sugar 12, 8, edible salt 0.4, dry milk product 0.2, sodium bicarbonate 0.4, fat component 15.6, lecithin 0.1, carbon ammonium salt 0.3. Preparation of the recipe mixture is carried out in a kneading machine, while fruit and vegetable puree is taken with a solids content of 10% and a temperature of 35 ° C, the egg powder, edible salt and dry milk product are mixed and the mixture is aged at a temperature of 22 ° C for 120 minutes, then mix the components for 2 minutes. Malt extract diluted with water in a weight ratio of 1: 1.2 at a temperature of 19 ° C is introduced into the mixture, granulated sugar, sodium bicarbonate and the recipe are processed under conditions of constant recirculation using hydrodynamic cavitation for 5 minutes at a temperature of 32 ° FROM. Next, the recipe mixture is processed in a cavitation unit under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with a working frequency of 24 kHz and an oscillation amplitude of 3 μm by recirculation for 7 minutes at a temperature of 32 ° C through a reactor with a two-stage gap, the first gap is of the order 4 mm provides a speed increase of 10 times, and the length of the narrowing part is 2: 3 of the length of the reactor, the second clearance of the order of 2 mm provides a further increase in speed by 6 times, to teachings slurry having a viscosity of 0.05 Pa.s at a rate gradient of 50-100 s ^-1 rotor viscometer. The resulting suspension is fed into a kneading machine with Z-shaped blades with a kneading organ rotation speed of 30 rpm and mixed with the fat component, previously plasticized in a kneading machine to a density of 820 kg / m ³ with a temperature of 24 ° C, lecithin and a 50% aqueous solution ammonium carbonate salt, stirred for 3 minutes. A mixture of loose components from wheat flour and corn starch is fed into the emulsion obtained during the operation of the kneading machine and the dough is kneaded for 8 minutes until the components are evenly distributed to 92% of the total mass, then from the dough with a moisture content of 17.0% and a density of 1250 kg / m ³ form dough pieces, they are baked and cooled.

Example 2

For the production of sugar cookies, components are taken (in mass hours): wheat flour 53.2, corn starch 4.0, fruit and vegetable puree 6.1, egg powder 7.3, malt extract 2.8, granulated sugar 11, 4, edible salt 0.3, dry milk product 0.3, sodium bicarbonate 0.5, fat component 15.1, lecithin 0.2, carbon ammonium salt 0.2. The preparation of the recipe mixture is carried out in a kneading machine, while fruit and vegetable puree is taken with a solids content of 10% and a temperature of 15 ° C, the egg powder, edible salt and dry milk product are mixed and the mixture is aged at a temperature of 19 ° C for 180 minutes, then mix the components for 1 minute. The malt extract is introduced into the mixture, diluted with water in a weight ratio of 1: 0.9 at a temperature of 22 ° C, granulated sugar, sodium bicarbonate and the recipe mixture are processed under conditions of constant recirculation using hydrodynamic cavitation for 5 minutes at a temperature of 28 ° FROM. Next, the recipe mixture is processed in a cavitation unit under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with an oscillation frequency of the working body of 18 kHz and an oscillation amplitude of 1 μm by recirculation for 5 minutes at a temperature of 37 ° C through a reactor with a two-stage gap, the first gap is of the order 5 mm provides a speed increase of 6 times, and the length of the narrowing part is 2: 3 of the length of the reactor, the second clearance of the order of 1.5 mm provides a further increase in speed by 8 times, to radiation of a suspension with a viscosity of 0.08 Pa · s with a speed gradient of 50-100 s ^-1 of the viscometer rotor. The resulting suspension is fed into a dough mixing machine with Z-shaped blades with a kneading organ rotation speed of 15 rpm and mixed with the fat component previously plasticized in a kneading machine to a density of 750 kg / m ³ with a temperature of 22 ° C, lecithin and a 50% aqueous solution ammonium carbonate salt, stirred for 2 minutes. A mixture of loose components from wheat flour and corn starch is fed into the emulsion obtained during the operation of the kneading machine and the dough is kneaded for 3 minutes until a uniform distribution of the components reaches 90% of the total mass, then from the dough with a moisture content of 16.0% and a density of 1150 kg / m ³ form dough pieces, they are baked and cooled.

Claims (2)

A method for the production of sugar cookies, characterized in that it involves the preparation in a kneading machine of a prescription mixture of components consisting of fruit and vegetable puree with an amount of solids 10% at a temperature of 15-35 ° C, egg powder, edible salt, a dry milk product, the mixture is kept at a temperature of 19-22 ° C for 120-180 minutes, after mixing the components for 1-2 minutes, a malt extract diluted with water in a ratio by weight of 1: (0.9-1.2) is introduced into the mixture at a temperature 19-22 ° C, granulated sugar, bicarbon t of sodium, after which the obtained recipe mixture is processed under conditions of constant recirculation using hydrodynamic cavitation for 5 minutes at a temperature of 28-32 ° C, then the recipe mixture is processed in a cavitation unit under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with an oscillation frequency a working body of 18-24 kHz and an oscillation amplitude of 1-3 μm by recirculation for 5-7 minutes at a temperature of 32-37 ° C through a reactor with a two-stage gap, and the second gap of the order of 4-5 mm provides a speed increase of 6-10 times, and the length of the narrowing part is 2: 3 of the length of the reactor, the second gap of the order of 1.5-2 mm provides a further increase in speed of 6-8 times, until a suspension is obtained with a viscosity of 0.05-0.08 Pa⋅s with a speed gradient of 50-100 s ^{-1 of the} rotor of the viscometer, then the suspension 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 fat component pre-plasticized in a kneading machine to a density of 750-820 kg / m ³ with a temperature of 22- 24 ° C, lecithin and a 50% aqueous solution of carbonic ammonium salt, stirred for 2-3 minutes, a mixture of loose components from wheat flour and corn starch is fed into the emulsion obtained during the kneading machine and knead the dough for 3-8 minutes until uniform distribution of components 90-92% of the total mass, then dough pieces are formed from dough with a moisture content of 16.0-17.0% and a density of 1150-1250 kg / m ³ , they are baked and cooled, while the components of the recipe mixture are taken in the following ratio, parts by weight: wheat flour 52.1-53.2 corn starch 4.0-4.2 fruit and vegetable puree 6.1-6.8 egg powder 7.3-7.6 malt extract 2.6-2.8 granulated sugar 11.4-12.8 food salt 0.3-0.4 dry milk product 0.2-0.3 bicarbonate of soda 0.4-0.5 fat component 15.1-15.6 lecithin 0.1-0.2 ammonium salt 0.2-0.3