KUTEJKO EKATERINA ALEKSANDROVNA,Кутейко Екатерина Александровна
申请号：
RU2011122193/13
公开号：
RU0002468592C1
申请日:
2011.05.31
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry. The protein-nut cookie contains sugar sand, egg protein, crushed kernels of raw and roasted nuts at the following initial components ratio, wt %: sugar sand - 58-60, egg protein - 16-21, crushed kernels of raw nuts - 9-10, crushed kernels of roasted nuts - 12-14. One uses nuts represented by hazelnuts. The cookie size is equal to 0.7-1.0 cm. The whipped protein-nut cookie production method involves beating a mixture of sugar and crushed nuts with oxygenated egg protein, produced by way of maturation in two stages, and subsequent baking. Beating a mixture of raw and fried nuts with sugar and part of egg protein is performed simultaneously with milling. The produced mixture is maturated at a temperature of 20-22°C during 12 hours till protein oxydation to pH equal to 4.8-5.0. Then the mixture is intensively milled, added the remaining egg protein to and repeatedly beaten at a rate of 800-850 rpm for the mixture enrichment with oxygen and heating up to 40-45°C. Then the mixture is repeatedly maturated at a temperature of 20-22°C during 12 hours for further oxydation to pH equal to 6.8-7.0. Then the mixture is briefly beaten and deposited. One performs stepwise baking: first at t=96-100°C during 3-4 minutes, then- at t=185-190°C during 4 minutes then the temperature is decreased to t=145-150°C with maintenance for 4 minutes. Before baking the mixture is stirred at the working tool rotation speed equal to 60 rpm during 3-4 minutes.EFFECT: invention ensures nutritive value enhancement, structural-and-mechanical properties improvement and cookie usage convenience as well as confectionary products range extension.4 cl, 4 exИзобретение относится к пищевой промышленности. Белково-ореховое печенье содержит сахар-песок, белок яичный, дробленое ядро сырого ореха и жареного ореха при следующем соотношении исходных компонентов, мас.%: сахар-песок 58-60, белок яичный 16-21, дробленое ядро сырого ореха 9-10, дроблен
