METHOD FOR PREPARATION OF EMULSION FOR FLOUR CONFECTIONERY GOODS Russian patent published in 2012 - IPC A21D13/08 A23D7/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of emulsion for flour confectionary goods envisages mixing dispersion medium liquideous components at a temperature of 20-25°C during 2-3 minutes with subsequent supply of the disperse phase including sugar sand and sodium bicarbonate. After stirring during 8-10 minutes one supplies fat-containing components, ammonium carbonate and flavouring agents. Then all the components are stirred during 3-4 minutes to produce the recipe mixture with dry substances content equal to 76-79%, fat content equal to 32-41% and viscosity equal to 0.1-0.3 Pa•s with its subsequent treatment inside an ultrasonic installation (with the working tool oscillation frequency and amplitude being 18-24 KHz and 1-3 mcm accordingly) by way of recirculated flow of the solution through a gap during 6-9 minutes at a temperature of 32-36°C till the stable emulsion viscosity is 0.05-0.08 Pa•s, quantity of undissolved solid particles sized no more than 10 mcm is 8-10%; the emulsion does not break down during at least 5 days.

EFFECT: invention allows to reduce the production process duration and ensure the emulsion stability during a long period with simultaneous sharp reduction of the quantity of undissolved particles of the disperse phase to 8-10%> and their size reduction to 10 mcm.

2 cl, 4 ex