UA139186U - METHOD OF PRODUCTION OF OIL BISCUITS SEMI-FINISHED PRODUCT - Google Patents

Abstract

The method of production of butter biscuit semi-finished product involves beating eggs with sugar, adding butter heated to 30 ° C, kneading the dough with the introduction of flour pre-mixed with cocoa powder, forming, baking and maturing. Pre-chilled to a temperature of 6-8 ° C eggs are beaten with sugar for 6-8 minutes. at a speed of rotation of the working body of the mixer 3-4c-1, in an ultrasonic field with a power of 0.4-0.8 kW, at a temperature of 25-27 ° C.

Description

The useful model belongs to the food industry, namely to the method of production of semi-finished biscuits, and can be used in food and restaurant enterprises.

Biscuit dough is a complex dispersion system, consisting of about 45-95 air bubbles, separated from each other by films of a liquid dispersion medium, which includes eggs, sugar and flour. The structure of the baked semi-finished product depends on the size and number of air bubbles in the dough.

The formation of the foamy structure of the biscuit semi-finished product is primarily influenced by: the properties of the main raw materials, the duration of the whipping process, and the mechanical impact on the dough during its kneading. There is a known method of producing a butter biscuit semi-finished product, which involves separating egg yolks from whites, grinding the yolks with 50-95 granulated sugar, whipping the egg whites with the addition of the remaining sugar at the end of the whipping, mixing the egg-sugar mixture, adding butter heated to 30 "C, kneading the dough with the introduction of flour pre-mixed with cocoa powder, forming, baking and ripening (A.V. Pavlov. Collection of flour confectionery and bakery products recipes for public catering enterprises / A.V. Pavlov // St. Petersburg: Hydrometeoizdat. -1998 - P. 2321.

The disadvantage of this method is the multi-stage and rather long preparation time of the biscuit dough.

The useful model is based on the task of reducing the duration of preparation of the egg-sugar mixture, whipping the egg-sugar mixture in one stage, increasing the foaming capacity of the egg-sugar mixture, and increasing the porosity of the finished semi-finished products.

The task is solved by the fact that in the method of production of a butter biscuit semi-finished product, which involves beating eggs with sugar, adding butter heated to 30", kneading the dough with the introduction of flour pre-mixed with cocoa powder, forming, baking and maturing, according to a useful model , pre-cooled to a temperature of 6-8"С, eggs are beaten with sugar for 6-8 minutes at a frequency of rotation of the working body of the mixer 3-4 2-7, in an ultrasonic field with a power of 0.4-0.8 kW, at a temperature of 25-27 76.

The causal relationship between the proposed features and the expected technical result is as follows.

First, significant acoustic currents develop in the ultrasonic field. Therefore, the influence of ultrasound on the environment generates specific effects: physical, chemical, and biological. Such as cavitation, sound capillary effect, dispersion, emulsification, degassing, disinfection, local heating and many others. Cavitation is the formation of pulsating bubbles (caverns, cavities) filled with steam, gas or their mixture in a liquid medium. Cavitation bubbles appear in the ultrasonic wave during the rarefaction half-cycles, which suddenly burst when entering the high-pressure region, generating strong hydrodynamic changes in the medium, intense emission of acoustic waves. Thus, the phenomenon of cavitation caused by short-term impulses arising from the bursting of cavitation bubbles and the occurrence of microflows near them leads to a more uniform distribution of air bubbles in the biscuit dough, and as a result, increased porosity of baked semi-finished products.

Secondly, ultrasound has a direct effect on the foaming process during the whipping of the egg-sugar mixture. An increase in the foaming capacity and a reduction in the time of foaming under the influence of ultrasound can be associated with a more intensive process of protein denaturation.

Ultrasonic radiation affects the protein molecule and breaks the protein chains into fragments that are more evenly distributed on the surface of the water-air phase distribution, thus contributing to the improvement of the properties of the egg foam.

Table

Quality indicators of semi-finished butter biscuit

C 11111111111indicative////7777111СсС1С

Foaming power - Time for which . . Porosity radiation- ability | foaming, : : products, 90 baths, kW protein, 90 min

Biscuit semi-finished products are made according to the classic 1 345 14 technology. Quite a long time of foaming.

The foaming capacity has higher indicators; the time during which 2 0.4 370 70 foam is formed is reduced compared to classical technology.

The finished products have increased porosity.

The foaming capacity has the maximum value; the time during which the foam is formed is significantly reduced

With 380 73 in comparison with classic technology. The finished products have increased porosity. The pores are evenly distributed, of the same size.

The foaming ability has high indicators; the time for which

And 375 7 74 the formed foam is reduced compared to classical technology.

The finished products have increased porosity.

The foaming capacity has higher indicators; the time during which foam 1.0 360 is formed is reduced compared to classical technology.

The porosity remains at the level of the control sample.

Pre-cooling the eggs to 6-8 "С helps increase the volume of the egg-sugar mixture and reduce its whipping time. 5 It should be noted that the whipping temperature significantly affects the duration and quality of the foaming process. It is known that with an increase in temperature from 20 С up to 26 "C, the foaming ability of the melange increases, and the whipping time is reduced by 10...15 RPM.

Beating chilled eggs at a rotation frequency of the working body 3-4 21 contributes to the formation of the most stable egg-sugar mixture, which has the highest foam resistance and foam stability with a relatively short time of mixing the mixture.

The method is carried out as follows.

Eggs pre-cooled to a temperature of 6-8 "C are whipped with sugar for 6-8 minutes at a speed of rotation of the mixer's working body 3-4 27, in an ultrasonic field with a power of 0.4-0.8 kW, at a temperature of 25-27 "C, butter heated to 30 °C is added to the resulting mixture and the dough is kneaded with the introduction of flour pre-mixed with cocoa powder, formed, baked and matured.

Examples of the implementation of the method are given below (table).

As can be seen from the data given in the table, examples of Mo 2, 3, 4 are optimal.

The technical result is as follows: the use of ultrasound in the technology of flour confectionery at the stage of beating the egg-sugar mixture allows you to beat all components at the same time, helps to increase the indicator of foaming ability, and ensures an increase in the porosity of the baked semi-finished product.

Claims (1)

USEFUL MODEL FORMULA The method of production of a butter biscuit semi-finished product, which involves beating eggs with sugar, adding butter heated to 30 "C, kneading the dough with the introduction of flour pre-mixed with cocoa powder, forming, baking and ripening, which is distinguished by the fact that pre-cooled to temperature 6-8 "C eggs are beaten with sugar for 6-8 minutes. at a rotation frequency of the working body of the mixer 3-47, in an ultrasonic field with a power of 0.4-0.8 kW, at a temperature of 25-27 76.