METHOD FOR PREPARATION OF FLOUR CONFECTIONARY PRODUCTS WITH FRUIT-AND-VEGETABLE ADDITIVE FOR SCHOOL AGE CHILDREN ALIMENTATION Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method for preparation of flour confectionary products with fruit-and-vegetable additive for school age children alimentation envisages raw materials preparation, dough kneading by way of whipping of melange, sugar sand, curd, prime grade wheat flour introduction with subsequent stirring, dough pieces moulding, baking and cooling. Melange is whipped with sugar sand at a ratio of 1:1 during 20 - 40 minutes; the produced mass is whipped with 9%-fat curd during 20 - 30 minutes. Additionally, one introduces sunflower seeds flour taken at a ratio of 1:2 to prime grade wheat flour. At the stage of moulding one additionally introduces filling represented by a fruit-and-vegetable additive produced by way of mixing of girasol tubers puree and puree of a subtropical crop fruits milled into particles sized 0.7 - 1.2 mm at a ratio of 1:1 with subsequent introduction of 10% pectin into the puree mixture. The recipe components are used at the following wt %: 9%-fat curd - 40.0-52.0; prime grade wheat flour - 10.0-12.0; sunflower seeds flour - 5.0-6.0; melange - 10.0-15.0; sugar sand - 10.0-15.0; fruit-and-vegetable additive - 11.0-13.0. The subtropical crop fruits puree is represented by persimmon puree and/or feijoa puree.

EFFECT: enhancement of nutritive and biological value, balanced chemical composition, caloric content reduction and structural-and-mechanical characteristics improvement.

2 cl, 4 tbl, 3 ex