SUGAR BISCUIT PRODUCTION METHOD Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: sugar biscuit production method is proposed, which provides preparing in a kneading machine the formulation mixture of the components, consisting of fruit and vegetable puree with the dry substances content of 10% at the temperature of 15-35°C, egg powder, food salt, a dry dairy product. The mixture is held at the temperature of 19-22°C for 120-180 minutes; after stirring the components within 1-2 minutes; malt extract diluted with water at the ratio by weight of 1:(0.9-1.2) at the temperature of 19-22°C, sugar, sodium bicarbonate are introduced in the mixture, and the resulting formulation mixture is treated under the condition of permanent recirculation with the use of hydrodynamic cavitation for 5 minutes at the temperature of 28-32°C; then the formulation mixture is treated in a cavitation plant under the conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes with the working body oscillation frequency 18-24 kHz and the oscillation amplitude of 1-3 µm by means of recycling for 5-7 minutes at the temperature of 32-37°C through a reactor with a two-stage gap, wherein the first gap of about 4-5 mm ensures the increase in speed 6-10 times, and the length of the narrowing part is 2:3 of the reactor length, the second gap of about 1.5-2 mm provides the further increase in speed 6-8 times, to form a suspension with the viscosity of 0.05-0.08 Pa⋅s at the speed gradient of 50-100 s^-1 of the viscosimeter rotor, then the suspension is fed into a dough kneading machine with Z-shaped blades with the kneading bodies rotation speed of 15-30 rpm and mixed with a fat component preliminarily plasticized in the kneading machine to the density of 750-820 kg/m³ with the temperature of 22-24°C, lecithin and 50% aqueous solution of ammonium bicarbonate salt, stirred for 2-3 minutes, the mixture of granular components of wheat flour and corn starch is fed into the resulting emulsion at the working stroke of the kneading machine, and dough is kneaded for 3-8 minutes to achieve the uniform distribution of components of 90-92% of the total weight, then the dough with the humidity of 16.0-17.0% and the density of 1150-1250 kg/m³, dough pieces are formed, baked and cooled, wherein the formulation mixture components are taken at the following ratio, mass parts: wheat flour 52.1-53.2; corn starch 4.0-4.2; fruit and vegetable puree 6.1-6.8; egg powder 7.3-7.6; malt extract 2.6-2.8; granulated sugar 11.4-12.8; food salt 0.3-0.4; dry dairy product 0.2-0.3; sodium bicarbonate 0.4-0.5; fatty component 15.1-15.6; lecithin 0.1-0.2; ammonium bicarbonate salt 0.2-0.3.

EFFECT: invention allows to create a technology showing the perspectivity and effectiveness of using fruit and vegetable raw materials in the production of sugar biscuits.

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