RU2654283C1 - Mixture for baking pancakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mixture for baking pancakes includes wheat flour and other recipe ingredients in an amount of 65 % of the total weight of the mixture. In addition, the mixture contains a dry milk-carrot composition in an amount of 20 % of the total weight of the mixture and 15 % of the total weight of the mixture of soybean germ flour, obtained from the waste fraction from the processing of soybean seeds to flour or grits, heat-treated and non-fat. Dry milk-carrot composition is prepared by spray-drying a milk-carrot suspension prepared by disintegrating carrots in milk, taken in the weight ratio of milk: carrots, equal to 5 parts: 1 part respectively, followed by its separation from the insoluble carrot residue.

EFFECT: invention allows to increase the nutritional and biological value of the product, as well as its organoleptic characteristics and functionality within the framework of antioxidant protective properties.

1 cl, 2 dwg, 2 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the production of food concentrates, semi-finished products of flour products for the subsequent preparation of dishes in the form of pancakes.

A known mixture for baking classic pancakes, in the form of a food concentrate, semi-finished flour products, including wheat flour, protein component and other recipe ingredients (TU 9195-005-53548590-2004, LLC KHP Khlebzernoprodukt. Prototype).

The disadvantages of this product are the relatively low nutritional and biological value, due to the lack of a harmonious taste and smell, as well as an antioxidant complex, including vitamin E and β-carotene.

The technical problem to which the present invention is directed is to increase the nutritional and biological value of the product, as well as its organoleptic characteristics and functionality within the framework of antioxidant protective properties.

The essence of the invention lies in the fact that in a mixture for baking pancakes, including wheat flour and other recipe ingredients, additionally contains a dry milk and carrot composition in an amount of 20% of the total weight of the mixture obtained by spray drying a milk and carrot suspension prepared by disintegrating carrots into milk, taken in a weight ratio of milk: carrot, equal to 5 parts: 1 part, respectively, followed by its separation from the insoluble carrot residue, and 15% of the total weight of the mixture of soybean flour germ obtained from othodovoy fraction of soybean seed flour or semolina, and heat-treated non-defatted.

The invention is presented in FIG. 1 - Technological scheme for the production of dry milk-carrot composition, in FIG. 2 - Technological scheme of production of a mixture for baking pancakes, in table 1 - Formulation of a mixture for baking pancakes, in table 2 - Comparative characteristics of the products.

A method of obtaining a dry milk-carrot composition (according to Fig. 1) is as follows. At the beginning, fresh carrots are disintegrated in milk in a weight ratio equal to 1 part: 5 parts, respectively, then separated into insoluble carrot sediment and milk-carrot suspension, which is dried in a spray dryer, for example, OSV-1 (vibration drying drying machine for producing dry whole and skim milk) according to the accepted regimes, obtaining a dry milk-carrot composition containing β-carotene. Dry milk and carrot composition is included in the mixture for baking pancakes in an amount of 20% of the total weight of the mixture. The baking mixture also contains 15% of the total weight of the mixture of soybean germ flour obtained from the waste fraction from the processing of soybean seeds into grits or flour, non-fat and heat-treated, and the remaining 65% of the mixture contains other recipe ingredients, according to the recipe table. 1 (egg powder, baking soda, citric acid, granulated sugar, salt), and wheat flour.

A method of obtaining a mixture for baking pancakes (Fig. 2) includes dosing all the recipe components, mixing them, packing up to 250 g and packaging.

Example 1. To prepare 1 kg of a mixture for baking pancakes, take 150 g of soybean germ flour, 200 g of dry milk and carrot composition, 580 g of wheat baking flour, 20 g of egg powder, 3 g of soda, 2 g of citric acid, 30 g of sugar sand and 15 g of salt, mix everything, pack the finished mixture of 250 g and pack it in boxes.

Analysis of the comparative characteristics of classic pancakes (prototype) and offered (Table 2) shows that the proposed mixture for baking pancakes has a relatively high content of proteins (19%), vitamin E and β-carotene (50% and 45%, respectively, of the recommended daily allowance consumption).

* RSNP - recommended daily intake

The technical result is that the resulting baking mixture by converting the composition and properties acquires higher biological value due to the enrichment of lysine, harmonious taste and smell, as well as antioxidant activity due to the presence of vitamin E and β-carotene.

Only the indicated ratios of the components of the baking mixture make it possible to transform the composition of the analog mixture into the composition of the product, where the technical result will be achieved.

Claims (1)

A mixture for baking pancakes, including wheat flour and other recipe ingredients, characterized in that it additionally contains a dry milk-carrot composition in an amount of 20% of the total weight of the mixture obtained by spray drying a milk-carrot suspension prepared by the disintegration of carrots in milk taken in the weight ratio of milk: carrot, equal to 5 parts: 1 part, respectively, followed by its separation from the insoluble carrot residue, and 15% of the total weight of the mixture of soybean germ flour obtained of othodovoy fraction of soybean seed flour or semolina, and heat-treated non-defatted, and the remaining 65% of the mixture contain other components prescription and wheat flour.

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