RU2411731C1 - Method for production of cakes with fruit and vegetable directly squeezed juice refuse powders - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages butter softening and beating up with sand sugar. Then one gradually adds melange mixed with carrot or beet or apple or haw powder produced from directly squeezed juice refuses and simultaneously representing an additive enriching the product with biologically active substances and food fibres, a natural colouring agent, a flavouring agent, a fat emulsifier and a stabiliser. The beaten up mass is mixed with raisins, ammonium carbonate and salt; dough is kneaded using prime grade flour; product is moulded, baked and finished. Dough is kneaded at a specified ratio of components.

EFFECT: invention enables improvement of organoleptic and structural-and-mechanical indicators of cakes quality as well as enrichment food fibres, mineral substances and vitamins combined with calorie content reduction.

5 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of muffins.

The closest in technical essence to the proposed method is the preparation of a cake, characterized in that it includes softening and knocking butter with granulated sugar and the gradual introduction of melange, mixing the whipped mass with raisins, essences, ammonium carbonate and salt, kneading dough with wheat flour grades, molding, baking and decoration [1].

The disadvantages of this method of preparing a cake are the imbalance of the chemical composition caused by the high content of fat and sucrose, a sufficiently low content of dietary fiber, minerals and vitamins, and the low quality of the product according to organoleptic and structural-mechanical indicators: uneven porosity and insufficient specific volume.

An object of the invention is to improve the quality of the cake by improving the chemical composition of the cake, enriching with dietary fiber, minerals, vitamins, reducing calories and improving the quality of the product in volume, porosity, color and taste.

The technical problem is achieved by the fact that in the method of preparing a cake, characterized in that it includes softening and knocking butter with granulated sugar and the gradual introduction of melange in a mixture with carrot, or beetroot, or apple, or hawthorn powder obtained from squeezed juice direct extraction and at the same time an additive that enriches biologically active substances and dietary fiber, a natural dye, flavor, a fat emulsifier and a stabilizer, mixing the whipped mass with raisins, and carbon monoxide and salt, kneading dough with premium wheat flour, molding, baking and finishing, while kneading the dough in the following ratio of components, g per 100 pcs. Cupcakes 75 g each:

premium wheat flour 2339.0 granulated sugar 1623.4-1667.3 butter 1622.5-1666.3 melange 1404.0 salt 7.1 carrot or beetroot powder or apple or hawthorn 169.8-254.6 raisins 1754.0 ammonium carbonate 7.1

The technical result consists in improving the quality of cupcakes by improving the chemical composition of the product, obtaining products with a large volume, uniformly porous structure and crumb of saturated colors and shades, pronounced taste and aroma, and increasing the nutritional value of cupcakes by enriching them with dietary fiber, vitamins and minerals, as well as reducing calories.

Carrot, beetroot, apple and hawthorn powders are obtained by combined convective-vacuum-pulsed (KKVI) drying of pomace resulting from the production of the corresponding juices. The duration of KKVI drying of fruit and vegetable squeezes was 20 minutes, 25-30 minutes, 30 minutes, and 45-50 minutes for hawthorn, carrot, beet and apple squeezes, respectively. Fruit and vegetable powders dried by the combined convective-vacuum-pulsed (CCWI) method have the following advantages:

- high resistance to the effects of temperatures (both high and low) and microorganisms;

- low mass of the finished product;

- a higher concentration of food and biologically active components per unit mass of the product, due to the reduction in the duration of the drying process and the exclusion of high temperatures (table 1).

A method of preparing muffins with fruit and vegetable powders from squeezed juices from direct extraction juices is as follows.

Beat softened butter for 7-10 minutes, add granulated sugar and beat for another 5-7 minutes, gradually pouring the melange into a mixture with vegetable or fruit powder. Prepared raisins, ammonium carbonate and salt are added to the whipped mass, mixed thoroughly, premium grade wheat flour is added and the dough is kneaded in the following ratio of components, g per 100 pcs. Cupcakes 75 g each:

premium wheat flour 2339.0 granulated sugar 1623.4-1667.3 butter 1622.5-1666.3 melange 1404.0 salt 7.1 carrot or beetroot powder or apple or hawthorn 169.8-254.6 raisins 1754.0 ammonium carbonate 7.1

The formation, baking of cupcakes and their decoration using refined powder is carried out in the traditional way.

The method of preparing muffins with fruit and vegetable powders is illustrated by the following examples (calculation per 100 pcs of muffins 75 g each).

Example 1 (prototype). The softened butter in an amount of 1754.0 g is beaten for 7-10 minutes, 1755.0 g of granulated sugar is added and whipped for another 5-7 minutes, gradually pouring 1404.0 g of melange. To the whipped mass, add 1754.0 g of prepared raisins, 7.1 g of essence, ammonium carbonate and salt each, mix thoroughly, add 2339.0 g of premium wheat flour and knead the dough. The formation, baking of cupcakes and their decoration using refined powder is carried out in the traditional way. The cupcake quality indicators are given in Table 2, the chemical composition and energy value of the cupcakes are shown in Table 4.

Example 2. Softened butter in an amount of 1666.3 g is beaten for 7-10 minutes, 1667.3 g of granulated sugar is added and whipped for another 5-7 minutes, gradually pouring 1404.0 g of melange mixed with 169.8 g carrot, or beetroot, or apple, or hawthorn powder (the proportion of the powder is 10% instead of the equivalent dry matter amount of granulated sugar and butter according to the recipe). To the whipped mass, add 1754.0 g of prepared raisins, 7.1 g of ammonium carbonate and salt, mix thoroughly, add 2339.0 g of premium wheat flour and knead the dough. The formation, baking of cupcakes and their decoration using refined powder is carried out in the traditional way. The cupcake quality indicators are given in Table 2, the chemical composition and energy value of the cupcakes are shown in Table 4.

Example 3. Softened butter in an amount of 1622.5 g is beaten for 7-10 minutes, 1623.4 g of granulated sugar is added and whipped for another 5-7 minutes, gradually pouring 1404.0 g of melange mixed with 254.6 g carrot, or beetroot, or apple, or hawthorn powder (the proportion of powder is 15% instead of the equivalent dry matter amount of granulated sugar and butter according to the recipe). To the whipped mass, add 1754.0 g of prepared raisins, 7.1 g of ammonium carbonate and salt, mix thoroughly, add 2339.0 g of premium wheat flour and knead the dough. The formation, baking of cupcakes and their decoration using refined powder is carried out in the traditional way. The cupcake quality indicators are given in Table 3, the chemical composition and energy value of the cupcakes are shown in Table 5.

The dosage choice of carrot, beetroot, apple and hawthorn powders is due to the following: the addition of less than 10% of the powder does not significantly improve the consumer properties and chemical composition of the cakes by the content of dietary fiber, vitamins and minerals, and the optimum is 10-15% of the powder. An increase in the amount of powder by more than 15% leads to a densification of the consistency of the product due to the ability of pectin to bind moisture.

When carrot, or beetroot, or apple, or hawthorn powder is added to the cake formulation in a dosage of 10-15%, the specific volume increases respectively by 18.4-16.3%, 17.0-15.0%, 15-13.6 % and 12.9-11.6% compared with the prototype.

Along with good physicochemical properties, muffins with fruit and vegetable powders have excellent organoleptic characteristics. It was found that all muffins with fruit and vegetable powders in shape and condition of the surface do not differ from the prototype.

The addition of 10-15% carrot, or beetroot, or apple, or hawthorn powder contributes to the production of products with a more friable consistency, since fruit and vegetable powders have a greater ability to swell, as well as a low tendency to retrograde, as a result of which the products acquire freshness.

Muffins with fruit and vegetable powders have a pronounced taste and aroma, since the dietary fiber included in their composition has not only water-absorbing, but also fat-absorbing ability, and fat retains aromatic substances introduced into products with both basic raw materials and fruit and vegetable additives. For this reason, in the manufacture of muffins with powders, the essence was excluded from the formulation.

In addition, powders are natural dyes and allow you to get finished products of various colors and shades in accordance with the type of powder.

The fruit sweetness of products with apple or hawthorn powder is due to the combination of organic acids and fructose powders, the sweetness of which is higher than the sweetness of sugar.

In addition, as can be seen from tables 4 and 5, the introduction of carrot, or beetroot, or apple, or hawthorn powder into the dough contributed to an increase in the content of dietary fiber, minerals, and vitamins in fruit and vegetable powder muffins compared to the prototype.

When consuming 100 g of cakes with 10-15% carrot, or beetroot, or apple, or hawthorn powder, the daily requirement for pectin substances will be 41.5-48.5%, 45.5-54.0%, 43, respectively. 5-51.0% and 41.5-48.5%, which is 13.5-26.0% higher than when using the prototype. Muffins with fruit and vegetable powders from squeezed juices can be valuable sources of pectin substances that have a radiation-protective and antitoxic effect and are able to bind and remove heavy metals, toxins and radioactive elements from the body.

The proposed method for the preparation of muffins with fruit and vegetable powders from squeezed juices from direct extraction allows improving the organoleptic (crumb condition, color and taste) and structural-mechanical indicators (porosity and specific volume) of the muffins quality, as well as enriching the product with dietary fiber, minerals and vitamins and reduce their calorie content.

Table 1 The chemical composition of 100 g of carrot, beet, apple and hawthorn powders from squeezed juices from direct extraction Indicator Chemical composition 100 g of product Carrot powder Beetroot powder Apple powder Hawthorn powder Moisture content, % 5.8 5.1 6.0 4.4 Mass fraction of sugars,%, 45,2 60.5 46.5 12,4 including reducing 20,2 2.9 39.1 11.5 sucrose 25.0 57.6 7.4 0.9 Mass fraction of organic acids (for malic acid),% are absent are absent 4.7 1,2 Mass fraction of fiber,% 10.1 7.0 9.5 28.3 Mass fraction of pectin 12.1 15,2 13.6 12,2 substances,%, including water soluble 4.3 4.0 5,6 3.6 water insoluble 7.8 11.2 8.0 8.6 Vegetable proteins 9.2 10.0 6.7 6.1 Vegetable fats 0.5 0.5 6.8 4.9 Minerals, mg Potassium 385.0 224.7 126.5 75.9 Magnesium 220.0 171.0 73.5 86.1 Calcium 546.3 304.4 320.3 765.2 Phosphorus 770.1 340.5 240.2 190.0 Iron 2.03 5.40 3.01 4.21 Vitamins mg Carotenoids 22.55 0.38 0.90 4.03 Vitamin C 30.8 88.4 76,4 21.6 E 12.32 2.79 9.52 5.49 P-active substances 105.7 687.0 220.1 298.7

Table 4 Chemical composition and energy value of 100 g of muffins with a 10% dosage of fruit and vegetable powders from squeezed juices from direct extraction Indicator Example prototype Powder muffins carrot beetroot apple hawthorn Water g 12.00 11.90 11.86 11.84 11.71 Proteins, g 6.22 6.33 6.43 6.28 6.30 Fats, g 21.85 20.91 20.91 21.05 21.01 Carbohydrates, g 57.51 57.83 57.73 57.73 57.57 Mass fraction of organic acids (for malic acid),% 0.32 0.32 0.32 0.43 0.35 Mass fraction of fiber,% 0.59 0.82 0.75 0.81 1.23 Mass fraction of pectin substances,% 0.56 0.83 0.91 0.87 0.83 Minerals, % Potassium 258.0 265.8 262.2 260,0 259.1 Magnesium 16.8 21.8 20.7 18.5 18.8 Calcium 37.7 49.9 44,4 44.8 54.9 Phosphorus 96.6 113.9 104.1 101.9 100.7 Iron 1,64 1.68 1.76 1.70 1.73 Vitamins mg 0.09 0.56 0.09 0.10 0.18 Carotenoids Ascorbic - 0.56 1,61 1.40 0.39 acid E 0.84 1.09 0.88 1,03 0.95 R-active 93.8 95.1 97.5 96.0 96.7 substance Energy 452.53 445.90 445.80 446.78 445.63 value, kcal

Table 5 The chemical composition and energy value of 100 g of muffins with a 15% dosage of fruit and vegetable powders from squeezed juices from direct extraction Indicator Example prototype Powder muffins carrot beetroot apple hawthorn Water g 12.00 11.85 11.79 11.75 11.58 Proteins, g 6.22 6.42 6.56 6.34 6.37 Fats, g 21.85 20.47 20.47 20.68 20.62 Carbohydrates, g 57.51 57.91 57.79 57.80 57.53 Mass fraction of organic acids (for malic acid),% 0.32 0.33 0.33 0.48 0.36 Mass fraction of fiber,% 0.59 0.94 0.83 0.92 1.55 Mass fraction of pectin substances,% 0.56 0.97 1,08 1,02 0.97 Minerals, % Potassium 258.0 270.1 264.6 261.3 259.6 Magnesium 16.8 24.3 22.6 19.3 19.7 Calcium 37.7 56.0 47.8 48.3 63,4 Phosphorus 96.6 122.5 107.9 104.5 102.8 Iron 1,64 1.70 1.82 1.73 1.80 Vitamins mg 0.09 0.80 0.10 0.11 0.21 Carotenoids Ascorbic - 0.84 2.41 2.10 0.58 acid E 0.84 1.22 0.90 1.14 1.00 R-active 93.8 98.2 102.6 96.9 97.9 substance Energy 452.53 442.51 442.62 444.12 442.26 value, kcal

Information sources

1. Collection of recipes for flour confectionery and bakery products for catering. Developed by the Research Institute of Public Catering of the USSR Ministry of Trade. - M.: Economics, 1986.- 291 p.

Claims (1)

A method of preparing a cake, characterized in that it softens and churns the butter with granulated sugar and gradually introduces melange mixed with carrot, or beetroot, or apple, or hawthorn powder obtained from squeezed juice from direct extraction juice and at the same time enriching biologically active substances and dietary fiber additive, natural dye, flavoring, fat emulsifier and stabilizer, mixing the beaten mass with raisins, ammonium carbonate and salt, kneading dough with flour th wheat grade, molding, baking and decoration, while kneading the dough in the following ratio of components, g per 100 pcs. Cupcakes 75 g each:
premium wheat flour 2339.0 granulated sugar 1623.4-1667.3 butter 1622.5-1666.3 melange 1404.0 salt 7.1 carrot powder or beetroot, or apple, or hawthorn 169.8-254.6 raisins 1754.0 ammonium carbonate 7.1