METHOD FOR MANUFACTURING FUNCTIONAL WATER FILLER

Abstract

This utility model relates to the food industry, specifically the production of flour confectionery products, specifically functional oatmeal cookies, and can be used in the confectionery and catering industries. The objective of this utility model is to develop a method for producing functional oatmeal cookies using a lycopene-based biologically active additive, increasing the nutritional and biological value of the finished product, expanding the range of functional flour confectionery products and the raw material base of food enterprises. The technical result of this utility model is increased antioxidant activity, improved nutritional and biological value of the finished product, increased content of physiologically functional ingredients, improved organoleptic properties, and imparting preventative properties to the product.The said technical result is achieved by the fact that the method for producing oatmeal cookies involves mixing butter with sugar for 8-10 minutes until a homogeneous mass is obtained, adding chicken eggs and a biologically active additive based on lycopene, stirring the mass until its volume increases, adding vanillin and baking powder, a mixture of oat flakes and first-grade wheat flour, salt and water, kneading the dough for 10-15 minutes until a homogeneous plastic consistency is obtained, forming dough pieces, baking them at a temperature of 180-190°C for 15-20 minutes and cooling, with the following ratio of components in the mixture, wt.%: Oat flakes 34.6 First grade wheat flour 17.0 Lycopene-based dietary supplement 2.7 Sugar 17.7 Butter 15.0 Chicken egg 9.8 Baking powder 0.5 Salt 0.2 Vanillin 0.1 Water 2.4 The use of the utility model allows to increase the nutritional and biological value of oatmeal cookies, increase the content of antioxidants, improve the organoleptic properties of the finished product and expand the range of functional flour confectionery products.