RU2763794C1 - Composition for the production of biscuit - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The composition for the production of biscuit contains wheat flour of the highest grade, granulated sugar, melange, baking powder and an additive from sea buckthorn berries. To prepare the additive, the content of which is 35-52.5% of the flour mass, frozen sea buckthorn berries are thawed, crushed together with the released liquid, separated with pulp and homogenized to a state of puree, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at temperature 35-55°С for 7-13 minutes. The initial components are used with the following content, g/kg of flour: wheat flour of the highest grade - 1000.0; granulated sugar - 1092.0; melange - 1047.0; sea ​​buckthorn berry additive - 350-525; baking powder - 46.0.

EFFECT: invention improves the organoleptic characteristics by imparting a yellow-orange color and sea buckthorn taste to the finished products while ensuring high physical and chemical characteristics, as well as expanding the range of flour confectionery products.

1 cl, 1 dwg, 5 tbl

Description

The invention relates to the food industry, in particular to the production of flour confectionery, and can be used for the production of biscuit.

A known composition for the production of flour confectionery products containing flour, sugar, melange, fats and sea buckthorn powder (see RF patent No. 2650903, IPC A21D 2/36, A21D 13/80, publication date 04/18/2018).

The disadvantage of the analogue is the addition of sea buckthorn powder, which, as a result of prolonged exposure to temperature and oxygen, has lost a large percentage of carotenoids.

As the closest analogue, a composition for the production of semi-finished biscuit containing wheat flour, granulated sugar, melange, as well as an additive from sea buckthorn in the form of a powder was adopted (see RF patent No. 2532034, IPC A21D 13/08, publication date 10/27/2014 G.).

The disadvantage of the closest analogue is the dark brown color of the biscuit, which limits its scope.

The task to be solved by the claimed invention is the development of a recipe for a biscuit with the addition of a food additive from sea buckthorn, which makes it possible to expand the range of flour confectionery products.

The technical result, which manifests itself in solving the problem, is expressed in improving the organoleptic characteristics by giving the finished products a yellow-orange color and the taste of sea buckthorn while ensuring high physical and chemical indicators, as well as expanding the range of flour confectionery products.

The problem is solved by the fact that the composition for the production of biscuit containing wheat flour of the highest grade, granulated sugar, melange, as well as an additive from sea buckthorn berries is characterized in that it additionally contains a baking powder in the amount of 4.6% by weight of the flour, in addition, for preparation of an additive, the content of which is 35-52.5% of the mass of flour, frozen sea buckthorn berries are thawed, crushed together with the released liquid, pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature 35-55°C for 7-13 minutes, with the following content of components, g/kg of flour:

wheat flour of the highest grade - 1000.0;

granulated sugar - 1092.0;

melange - 1047.0;

sea buckthorn berry supplement - 350-525;

baking powder - 46.0.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinctive features of the claims solve the following functional tasks.

Signs “[composition] additionally contains baking powder in the amount of 4.6% by weight of flour ... with the following content of components, g / kg of flour:

wheat flour of the highest grade - 1000.0;

granulated sugar - 1092.0;

melange - 1047.0;

sea buckthorn berry supplement - 350-525;

baking powder - 46.0" contribute to the improvement of organoleptic characteristics while ensuring high physical and chemical indicators, and also allow expanding the range of flour confectionery products.

The attribute “the content [of sea buckthorn berries] is 35-52.5% by weight of flour” gives the finished products a yellow-orange color and a taste of sea buckthorn.

Signs “for the preparation of an additive ... quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35-55 ° C for 7-13 minutes” describe the technology for preparing an additive from sea buckthorn berries.

In FIG. profilograms of biscuits are given.

Biscuits are prepared on standard equipment using standard technology from the following raw materials:

premium wheat flour - GOST 26574-2017;

granulated sugar - GOST 33222-2015;

melange - GOST 30363-2013;

sunflower oil - GOST 1129-2013;

sea buckthorn frozen - GOST 33823-2016;

baking powder - GOST 32802-2014.

An additive is preliminarily prepared, for which the quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state in a mashing machine, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35-55 ° C for 7-13 minutes.

Wheat flour of the highest grade with baking powder is sifted through a sieve.

The melange is thawed at a temperature of 20°C, filtered through a sieve, whipped with granulated sugar for 10-15 minutes until it increases in volume by 2.5-3 times with a gradual increase in the whipping speed to 250-300 rpm.

A mixture of flour with baking powder and an additive from sea buckthorn berries are added to the resulting egg mass. Slowly and carefully mix the dough from the walls to the middle.

Pour the dough into prepared molds to 2/3 of the height and level. Trays with molds are placed in an oven preheated to 200 ° C and the heat is reduced to 180 ° C, baked for 20-25 minutes.

After cooking, the biscuits are left at a temperature of 25 ° C until completely cooled.

Biscuit recipes are shown in Table 1.

Table 1

Biscuit Recipes

Component name Content of components, g/kg of flour Control The content of the additive from sea buckthorn berries, % of the mass of flour 35 52.5 70 Wheat flour of the highest grade 1000.0 1000.0 1000.0 1000.0 Sugar 1092.0 1092.0 1092.0 1092.0 Melange 1047.0 1047.0 1047.0 1047.0 Vegetable oil 315 - - - Sea buckthorn berry supplement - 350 525 700 Baking powder 46 46 46 46 Finished product output 3500.0 3535.0 3710.0 3885.0

Organoleptic characteristics of biscuits are shown in table 2.

table 2

Organoleptic characteristics of biscuits

Indicator Control sample The content of the additive from sea buckthorn berries, % of the mass of flour 35 52.5 70 Color Products light brown Products orange Products orange Products orange Taste Products rich, sweet Sweet products with a taste of sea buckthorn Sweet products with a taste of sea buckthorn Products rich, sea buckthorn, sweet Smell Butter products Products sea buckthorn, rich Products sea buckthorn, rich Products sea buckthorn, rich Surface Convex, no cracks Convex, no cracks Convex, no cracks Smooth, no cracks View at the break Baked product, without lumps and traces of unmixed Baked product, without lumps and traces of unmixed Baked product, without lumps and traces of unmixed baked product Porosity Uniform, fine pores Uniform, fine pores Uniform, fine pores Uniform, fine pores Structure Soft, bound, loosened, porous Soft, bound, loosened, porous, without voids and seals Soft, bound, loosened, porous, without voids and seals Soft, bound, loosened, porous Form Correct, with a convex upper surface Correct, with a convex upper surface Correct, with a convex upper surface Irregular, with a flat upper surface

Based on the data in Table 2 and FIG. the following conclusions can be drawn:

- with an increase in the amount of the additive made from sea buckthorn berries, the taste of sea buckthorn becomes more intense;

- when the content of the additive from sea buckthorn berries goes beyond the declared values, the organoleptic characteristics deteriorate.

Information about the nutritional and energy value of biscuits with the declared content of the additive from sea buckthorn berries is presented in Table 3.

Table 3

Nutritional and energy value of biscuits

with the declared content of the additive from sea buckthorn berries

Name of flour confectionery Content, g/100 g Energy value, kcal/100 g squirrels fats carbohydrates Biscuits containing additives from sea buckthorn berries 35-52.5% by weight of flour 7.5±0.5 4.5±0.5 54.1±0.5 287.1±10.0

Physico-chemical parameters of biscuits with the declared content of the additive from sea buckthorn berries and the control sample are presented in table 4.

Table 4

Physico-chemical parameters of biscuits with the declared content of additives from sea buckthorn berries and a control sample

Name of indicator Biscuits containing additives from sea buckthorn berries 35-52.5% by weight of flour Control sample Standard values Normative documents Mass fraction of moisture, %, no more 24 21.7 25 GOST 15052-2014 p.5.1 Porosity, %, not less 60.5 65.5 54 GOST 26983-2015 p.4.2.3 Acidity, hail, no more 1.6 1.4 2.5 GOST 15052-2014 p.5.1

The content of carotenoids in biscuits with the declared content of sea buckthorn berries is presented in Table 5.

Table 5

The content of carotenoids in biscuits

with the declared content of the additive from sea buckthorn berries

Name of flour confectionery Content of carotenoids, mg/100 g Biscuits containing additives from sea buckthorn berries 35-52.5% by weight of flour 0.125±0.005

Thus, the claimed composition makes it possible to obtain biscuits with improved organoleptic characteristics (yellow-orange color, taste and aroma of sea buckthorn) and high physical and chemical parameters.

Claims (6)

Composition for the production of biscuit containing wheat flour of the highest grade, granulated sugar, melange, as well as an additive from sea buckthorn berries, characterized in that it additionally contains a baking powder in the amount of 4.6% by weight of the flour, in addition, for the preparation of an additive, the content of which makes up 35-52.5% of the mass of flour, frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35-55 ° C within 7-13 minutes, with the following content of components, g/kg of flour: wheat flour of the highest grade - 1000.0; granulated sugar - 1092.0; melange - 1047.0; supplement from sea buckthorn berries - 350-525; baking powder - 46.0.

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