CS275969B6 - Process for the production of frozen fruit cream creams - Google Patents

Abstract

The solution concerns a method of producing frozen creams with a fruit component, acidified with citric acid. The fruit component is added to the mix in a mixture with fructose, glucose or sucrose syrup, which allows for the joint pasteurization of all components of the mix with the exception of citric acid, pop. aroma. Reducing the fat-free milk solids of frozen creams to a value of 4 to 6.5% by weight allows for the acidification of the cooled and matured mix up to pH 4.6. The acidification gives the products a refreshing taste.

Description

The invention relates to an industrial process for the production of frozen creams with a fruit component, provided that all components of the mix - with the exception of citric acid and aroma - are pasteurized together and the cooled and ripe mix is acidified with citric acid.

The current method of production of fruit mixes is carried out in such a way that the pasteurization of dairy raw materials of the mixture, i.e. cream or butter, milk, condensed skimmed milk, or of milk powder with sugar, emulsifier stabilizer and color is carried out separately from the pasteurization of the fruit component and only after homogenization, cooling and maturation is the fruit component added to this milk mix.

This method of separate heat treatment of the milk and fruit components of the mix is necessary for the following reasons: Commonly produced frozen creams contain up to 14% fat-free milk solids, depending on the species, with about 40 ° of this value being represented by milk proteins. Due to the higher acidity of the fruit component, proteins can precipitate during pasteurization, which leads to a significant increase in the viscosity of the mix, operational problems during its further processing and consistency defects of the final products, especially sandiness and whey separation during product thawing.

The essence of the invention lies in the fact that for the production of the mix for fruit frozen cream, fruit pulp, concentrate or juice is not used directly, but their mixture with fructose or fruit creams. glucose syrup or beet sugar solution and further significantly reduce the fat-free milk solids of the products. Mixing the fruit component with sugar syrup reduces its acidity and at the same time reducing the fat-free milk solids of the mix to 4 to 6.5¾, no protein precipitation occurs during pasteurization of all components. The pasteurized mix can be easily homogenized and, after cooling and maturing, acidified to pH 4.6, preferably with a 50% citric acid solution. Acidification and addition of the appropriate fruit aroma will support the fruity taste and aroma of the products. Example,. ,,,

The milk components are mixed with beet sugar, starch syrup solution, emulsifier, stabilizer and color, either fructose or glucose or glucose, respectively. sucrose syrup with fruit component according to the calculated recipe and after mixing and preheating the mix to 45 ° C, pasteurization is performed at 90 ° C for 15 s, homogenization at a pressure of 18 MPa and cooling to 2 to 4 ° C. After maturing for at least 4 hours and adding flavor, the mix is acidified with 50% citric acid solution to pH 4.6 and frozen to the final product.

Example of recipes

1. Frozen cream with 6¾ fat, 6.5¾ fat-free milk solids and 31¾ total solids

material ¾ wt. cream (40 ¾ fat) 11.91 milk (2 ¾ fat) . 60.43 thickened defrost. milk (25 ‘-i dry matter) 2.43 refined crystal sugar 8.97 fructose syrup with fruit component (60 ¾ dry matter) 10.03 starch syrup (60¾ solution) 4.98 emulsifier 0.20 to 0.40 depending on the species stabilizer 0.10 to 0.30 depending on the species . citric acid (50¾ solution) about 0.55 color + aroma optimal amount total mix 100.00

CS 275969 8 6

2. Frozen cream with 6% fat, 4% fat-free milk solids and 30% total solids

material % wt. cream (40% fat) milk (2% fat) drinking water refined crystal sugar fructose syrup with fruit component (60% dry matter) starch syrup (60% solution) emulsifier stabilizer citric acid (50% solution) color + aroma 13.07 38.68 '21.96 9.58 7.11 8.45 0.20 to 0.40 depending on the species 0.10 to 0.30 depending on the species about 0.45 'optimal amount total mix 100.00

3, Frozen cream with 10% fat, 4% fat-free milk solids and 33% total solids

material % wt. butter (80% fat) 12.04 milk (2% fat) ' 46.31 drinking water 19.17 refined crystal sugar 10.60 glucose syrup with fruit component (60% dry matter) 5.29 starch syrup (60% solution) 5.29 · emulsifier · 0.20 to 0.40 depending on the species stabilizer 0.10 to 0.30 depending on the species citric acid (50% solution) about 0.60 color + aroma optimal amount total mix 100.00

The following dairy raw materials can be used for the production of frozen creams;

cream with a fat content of 15 to 40% by weight

butter milk with a fat content of 0.03 to 4% by weight

CS 275969 B 6 condensed skimmed milk with a dry matter content of 25% by weight, skimmed-milk powder, semi-skimmed and whole milk

Fruit pulps, concentrates or saps from all available fruits can be used as fruit components. These fruit components make up 20 to 30% by weight, mixtures with fructose, glucose or sucrose syrup. The minimum dry matter of these mixtures is 60% by weight.

The composition of the final products is in the following range:

fat content 6 mass to 12 fat-free milk solids 4 to 6.5 beet sugar content 6 to 12 content of glucose, fructose, or sucrose syrup with fruit component 5 to 12 starch syrup content 2 to B emulsifier opt. quantity by type stabilizer suitable for low pH opt. quantity by type aroma * color + citric acid opt. quantity and

The recipes of the products of the required composition are compiled from milk components and sugar syrups with a fruit component on the basis of balance calculations.

The use of the above components for the production of frozen creams in a suitable ratio improves the consistency, stability and durability of the products even if the product is low in fat 6

Claims (1)

PATENT CLAIMS Process for the production of fruit frozen creams, characterized in that the fruit component is added to the mix after prior mixing with fructose, glucose or sucrose syrup, the fat-free milk solids of the products being 4 to 6.5% by weight, after which the prepared mix is pasteurized including fruit components, homogenized, cooled to 2 to 4 ° C and after maturing for min. It is acidified for 4 hours with a 50¾ citric acid solution to pH 4.6.