LT4532B - Ice-cream - Google Patents
Ice-cream Download PDFInfo
- Publication number
- LT4532B LT4532B LT98-115A LT98115A LT4532B LT 4532 B LT4532 B LT 4532B LT 98115 A LT98115 A LT 98115A LT 4532 B LT4532 B LT 4532B
- Authority
- LT
- Lithuania
- Prior art keywords
- caramel
- cream
- ice
- ice cream
- product
- Prior art date
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 17
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013736 caramel Nutrition 0.000 claims abstract description 13
- 235000013365 dairy product Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000003973 paint Substances 0.000 claims abstract 2
- 239000003381 stabilizer Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims 1
- 239000000945 filler Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000940 FEMA 2235 Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241001421808 Theorema Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000034526 bruise Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
Valgomieji ledaiIce cream
Išradimas skirias pieno produktų gamybai ir gali būti naudojamas pieno perdirbimo pramonėje valgomųjų ledu gamybai.The invention relates to the manufacture of dairy products and can be used in the dairy industry for the production of ice-cream.
knygoje PLATAUS VARTOJIMO LIETUVIŠKI PIENO PRODUKTAI, K.,“TECHNOLOGIJA'' ir pateikti. Ledų ir ledų mišinių gamybos technologijos instrukcija TIP 14 - 91 - Zilytė'y 1 tonos valgomųjų ledų gamybai reikia:WIDE LITHUANIAN DAIRY PRODUCTS, K., "TECHNOLOGY" and presented. Ice cream and ice cream technology TIP 14 - 91 - Zilytė'y Production of 1 ton ice cream requires:
Tiesas pienas Lieso pieno milteliai Krem - briule sirupas Stabilizatorius - želatina Geriamas vanduo 670,0 kgSkim milk Skim milk powder Krem - bruise syrup Stabilizer - gelatin Drinking water 670.0 kg
47,5 kg 200,0 kg47.5 kg 200.0 kg
4,5 kg 78,0 kg.4.5 kg 78.0 kg.
Tokie ledai yra mažesnio riebumo - 0,8 % , turi ne mažiau 12,0% sacharozės.Such ice creams have a lower fat content of 0.8% and contain at least 12.0% sucrose.
Išradimo uždavinys - pagaminti naują pieno produktą - valgomuosius ledus, pasižyminčius - subalansuotomis geromis maistinėmis savybėmis ir turinčius puikią skoninę vertę.The object of the invention is to produce a new dairy product, ice cream, which is characterized by balanced good nutritional properties and excellent taste value.
Išradimo naujumą sudaro naujo pieno produkto - valgomųjų ledų. kurie gaminių nomenklatūroje turi Karamelinių” vardą, receptūrinė kompozicija. Ši kompozicija nuo analogo skiriasi tuo. kad jų gamybai 1 T produkto reikia:The novelty of the invention is the creation of a new dairy product - edible ice cream. which have the name "Caramel" in the product nomenclature, a recipe composition. This composition differs from its analog in this. that their production requires 1 T of product:
Lieso pieno (0,05 % riebumo), pagal TS 2008435 - 81 - 93 445.0 kgLean milk (0.05% fat), according to TS 2008435 - 81 - 93 445.0 kg
Grietinėlės (35% riebumo), pagal TS 246 -3 - 90 220,0 kgCream (35% fat) according to TS 246 -3 - 90 220.0 kg
Cukraus, pagal LST CODLX STAN 4:1993 137,2 kgSugar, according to LST CODLX STAN 4: 1993 137.2 kg
Lieso pieno miltelių, pagal TS 2008435 - 134 - 93 43,1 kgLean milk powder, according to TS 2008435 - 134 - 93 43.1 kg
Stabilizatoriaus Palsgaard 2925”, Danija 4,3kgStabilizer Palsgaard 2925 ”, Denmark 4,3kg
Karamelės aromato ARI A - foods”, Švedija 2,0 kgCaramel aroma ARI A - foods ”, Sweden 2,0 kg
Karamelės dažų “ARFA -foods“, Švedija 2,0 kgCaramel color ARFA -foods, Sweden 2,0 kg
Karamelės Įdaro “SMPER - foods”, Švedija 156,1 kg.Caramel Stuffed “SMPER - foods”, Sweden 156.1 kg.
Geriamo vandens, pagal GOST 2874 - 82 2,02 kg.Drinking water according to GOST 2874 - 82 2.02 kg.
Reikalingos pagal receptūrą žaliavos sveriamos ir po to sudedamos i specialias sumaišymo talpas. I talpą, ruošiant ledų mišinį, (1 tonai gatavo produkto) žaliavos dedamos šia tvarka:The required raw materials according to the formula are weighed and then put into special mixing containers. In container I, during the preparation of the ice cream mixture (1 tonne of finished product) the raw materials are added in the following order:
supilamas pienas - 445 kg. Jis pašildomas iki 50°C temperatūros, kad jame geriau tirptų sausi produktai;Pouring milk - 445 kg. It is heated to 50 ° C for better solubility in dry products;
- supilama dalis cukraus - 60 kg, o paskui supilama ir likusi cukraus dalis -77,2 kg, sumaišyta su stabilizatoriumi “Palsgaard 2925- 4.3 kg;- 60 kg sugar added and then -77.2 kg sugar mixed with stabilizer Palsgaard 2925- 4.3 kg;
- supilama grietinėlė - 220,0 kg ir lieso pieno milteliai - 43,1 kg:- 220,0 kg for cream and 43,1 kg for skimmed milk powder:
- pačioje pabaigoje pilamas vanduo - 2,02 kg atlieka pasterizatoriaus funkciją.- at the very end, 2.02 kg of water is used as a pasteurizer.
Mišinys gerai išmaišomas ir iš sumaišymo talpos siurbliu per cilindrinį filtrą paduodamas Į pasterizarorių tolesniam homogenizavimui ir pasterizaeijai. Pasterizuojama 85° C temperatūroje nuolatinio veikimo pasterizatoriuose išlaikant 20 s.The mixture is thoroughly mixed and from a mixing tank pumped through a cylindrical filter into a pasteurizer for further homogenization and pasteurization. Pasteurize at 85 ° C for 20 s in continuous-action pasteurizers.
Ledų mišinio homogenizavimo temperatūra artima pasterizavimo temperatūrai. Mišinys homogenizuojamas 10,0 - 12,5 Mpa slėgiu vienalaipsniante homogenizatoriuje.The homogenization temperature of the ice cream mixture is close to the pasteurization temperature. The mixture is homogenized at a pressure of 10.0 to 12.5 MPa in a single stage homogenizer.
Po homogenizavimo mišinys yra atšaldomas plokšteliniuose įrenginiuose iki 2 - 6 °C temperatūros ir brandinamas. Tuo tikslu atšaldytas mišinys laikomas specialiuose termoizoliuotuose rezervuaruose.After homogenization, the mixture is cooled in a plate apparatus to a temperature of 2 to 6 ° C and matured. For this purpose, the cooled mixture is stored in special thermally insulated tanks.
Brandinimo trukmė neturi viršyti 24 h.The maturation period must not exceed 24 hours.
Brandinimo metu j mišinį esant jo temperatūrai 0 - 6° C sudedami maistiniai karamelės dažai - 2,0 kg.During ripening, the caramel coloring is added to the mixture at a temperature of 0 - 6 ° C - 2,0 kg.
Iš laikymo talpų po brandinimo ledų mišinys patenka Į frizeravimą. Paduodamo į frizeriuš mišinio temperatūra yra 0-6°C. Frizeruojant į ledų mišinį įplakamas oras ir mišinys iš dalies užšaldomas iki krioskopinės temperatūros minus 2,5° C - minus 4,5 CC. Frizeravimo metu prasideda ledų struktūros formavimas, kuris baigiasi po jų užgrūdinimo.After maturation, the ice cream mixture passes from the storage tanks to the frother. The temperature of the mixture being fed to the fridge is 0-6 ° C. Freeze-drying involves adding air to the ice-cream mixture and partially freezing it to a cryoscopic temperature of minus 2.5 ° C - minus 4.5 ° C.
Mišinys lrizeruojamas nuolatinio veikimo frizeriais su automatiniu šaldymu. Ledai išplakami frizeriuose iki 100 %. Po frizeravimo ledų mišinio temperatūra yra minus 3°C.The mixture is lyrized using continuous-action automatic freezers. Ice cream is whipped up in frisers up to 100%. After freezing, the temperature of the ice cream mixture is minus 3 ° C.
Po frizeravimo ledai fasuojami i vaflinius puodelius technologinėje linijoje ‘TEOREMA, Į kurią yra Įmontuotas Įdarų įterptuvas “Multi - fruit K30 - M”, kurio pagalba Į išfasuotą i indelius ledų masę Įterpiamas karamelinis įdaras.After frying, the ice cream is packaged in waffle cups in the technological line 'THEOREMA', which includes a Multi-fruit K30-M filling filling machine, which is used to insert caramel filling into the pre-packed ice cream mass.
Išfasuoti ledai yra tuoj pat grūdinami tunelyje prie minus 25CC temperatūros. Sis procesas atliekamas per kiek galima trumpesni laiką, kad išvengti ledų kristalų padidėjimo pagamintame produkte.The pre-packaged ice cream is immediately tempered in a tunnel at minus 25 ° C. This process is done in the shortest possible time to prevent the ice crystals from growing in the finished product.
Ledų grūdinimo trukmė - 24 - 36 valandos.Ice hardening time - 24 - 36 hours.
Užgrūdinti ledai pakuojami i plėvelę ir laikomi saugojimo kamerose, kuriose temperatūra ne aukštesnė kaip minus 25 °C.Hardened ice cream is wrapped and stored in storage chambers at a temperature of minus 25 ° C.
Galutinė valgomųjų ledų išeiga - IT.The final output of edible ice cream is IT.
Valgomųjų ledų energetinė vertė yra 197 kcal arba 799 kJ 100 g produkto.The energy value of ice cream is 197 kcal or 799 kJ per 100 g.
Maistinę valgomųjų ledų vertę 100 g produkto sudaro: 8,4 g riebalų, 3,9 g baltymų, 26,6 g angliavandenių, 0,04 g vitamino A, 0,13 g vitamino B2 ir 0.8 g vitamino C.The nutritional value of ice cream per 100 g of product is: 8.4 g fat, 3.9 g protein, 26.6 g carbohydrate, 0.04 g vitamin A, 0.13 g vitamin B2 and 0.8 g vitamin C.
Ledai malonaus skonio ir kvapo, būdingo karamelei. Jų konsistencija vienalytė, pakankamai tvirta, be organoleptiškai juntamų riebalų ir stabilizatorių kruopelių, tačiau labai gerai išplakta ir puri.Ice cream has a pleasant taste and aroma typical of caramel. Their consistency is homogeneous, strong enough, without organoleptically perceptible fat and stabilizer grains, but very well whipped and friable.
Įdaras pasiskirstęs ne visoje ledų masėje, otik porcijos centre.The filling is not distributed throughout the ice cream, just in the center of the portion.
Ledų spalva atitinka karamelės dažų spalvą.The color of the ice cream corresponds to the color of the caramel color.
Valgomųjų ledų receprūrinė kompozicija yra praktiškai išbandyta gamyboje. Ją lengvai galima Įsisavinti pieno perdirbimo pramonėje.The recipe composition of ice cream is practically tested in production. It can be easily absorbed into the dairy industry.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT98-115A LT4532B (en) | 1998-08-18 | 1998-08-18 | Ice-cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT98-115A LT4532B (en) | 1998-08-18 | 1998-08-18 | Ice-cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT98115A LT98115A (en) | 1999-04-26 |
| LT4532B true LT4532B (en) | 1999-08-25 |
Family
ID=19722000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT98-115A LT4532B (en) | 1998-08-18 | 1998-08-18 | Ice-cream |
Country Status (1)
| Country | Link |
|---|---|
| LT (1) | LT4532B (en) |
-
1998
- 1998-08-18 LT LT98-115A patent/LT4532B/en not_active IP Right Cessation
Non-Patent Citations (1)
| Title |
|---|
| A. GUDONIS: "Plataus vartojimo lietuviški pieno produktai" |
Also Published As
| Publication number | Publication date |
|---|---|
| LT98115A (en) | 1999-04-26 |
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| Date | Code | Title | Description |
|---|---|---|---|
| MM9A | Lapsed patents |
Effective date: 20050818 |