RU2216990C2 - Method for preparing of frozen product of whipped structure - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves providing mixture; homogenizing, pasteurizing, cooling and maturating said mixture; freezing, hardening and packing. Stabilizing system is mixture of stabilizers including: 10.0-11.5 parts of potato starch and 2.5-3.0 parts of sherex. EFFECT: reduced production cost, increased whipping ability, improved biological and nutritive value of product, wider range of products, reduced process time and prolonged shelf life. 3 ex

Description

 The invention relates to the dairy industry, and in particular to a method for the production of a frozen product with whipping structure.

Closest to the proposed is a method for the production of whipped dessert on a milk basis (patent 2119757, Russia, IPC A 23 G 9/04, decl. 17.12.96, publ. 10.10.98, BI 28). The method involves the preparation of a mixture based on the receipt in the finished product of milk fat 2.5-14.5%, protein 1.8-2.5%, carbohydrates 17-23% with a ratio of the mass fraction of milk fat and dry skim milk residue close to the corresponding ratio in natural milk or cream. The finished product is frozen in a freezer to a temperature of minus (4-5) ^o C, packaged and stored at a temperature of minus 30 ^o to +5 ^o C for a period of 36 hours to 2 months. The disadvantages of the method: low biological value, the need for long-term maturation of the mixture (up to 12 hours), low shelf life at low negative temperatures.

 As a prototype, the method of production of Morozko cream ice cream was selected (TU 10.16.0015.005-90). The method involves the preparation of the mixture, its filtration, pasteurization, homogenization, cooling, maturation, milling, packing, hardening and storage. Potato starch gelling (solids content of 80%) is used as a stabilizer. The disadvantages of the method are the low degree of overrun, quickly snowy structure collapsing at positive temperatures, the duration of the process due to the maturation of the mixture for 4-12 hours.

 The purpose of the invention is to reduce the cost of the product, increase the degree of overrun, increase the biological and nutritional value, expand the assortment, reduce the time of the technological process, increase the shelf life.

 The goal is achieved by compiling the mixture and using as a stabilization system a mixture of stabilizers - 2.5-3.0 parts of Sherex and 10.0-11.5 parts of potato starch.

The production method includes: preparing the mixture, its homogenization, pasteurization, ripening, cooling, milling, packing and freezing at a temperature of (-30 ...- 35) ^o С in the freezer.

Example 1
Whole milk with a mass fraction of fat of 3.6% - 730.0
Powdered milk with a mass fraction of fat 25% - 50.0
Skimmed milk powder - 5.9
Peasant butter with a mass fraction of fat of 72.5% - 56.9
Sugar - 140.0
Shereks - 3.0
Gelling Potato Starch - 10.0
Vanillin - 1.0
Water - 12.0
Output - 1000.0
Cooking technology: of the components given in the recipe, they make up a mixture that is thoroughly mixed until a homogeneous composition is obtained (dry components are added at the end of mixing, the oil is cut into pieces and introduced at the final stage and it is completely dissolved when heated). After cooking, the mixture is filtered (through special filters or gauze, folded in 2-4 layers). When using continuous pasteurizers, the mixture is filtered after mixing the components. The mixture is then homogenized at a pressure of 10 to 12 MPa and pasteurized at a temperature of (80 ± 2) ^o C for 3-5 minutes. Then the mixture is cooled to a temperature of (2-6) ^o C and left to ripen for no more than 2 hours. The resulting mixture is freezed in continuous apparatuses to a degree of overrun of 120% (the temperature at the outlet of the freezer is no higher than minus 3.5 ^o C).

After milling, the product is quenched in a stream of air from minus 25 to minus 37 ^o C in specialized devices. The hardened product is packaged and stored at a temperature of minus 18 ^o C and below for no more than 6 months.

Example 2
Whole milk with a mass fraction of fat 3.4% - 730.0
Powdered milk with a mass fraction of fat of 25% - 8.3
Skimmed milk powder - 35.0
Peasant butter with a mass fraction of fat of 72.5% - 73.2
Sugar - 140.0
Shereks - 2.5
Gelling Potato Starch - 10.5
Vanillin - 1.0
Water - 8.4
Output - 1000.0
The preparation technology is carried out as described in example 1 with the difference that the mixture is made from the raw materials specified in the recipe.

Example 3
Whole milk with a fat mass fraction of 3.2% - 730.0
Powdered milk with a mass fraction of fat 25% - 58.6
Peasant butter with a mass fraction of fat of 2.5% - 57.9
Sugar - 140.0
Shereks - 2.5
Gelling Potato Starch - 11.0
Water - - 8.5
Output - 1000.0
The preparation technology is carried out as described in example 1, with the difference that the mixture is made from the raw materials specified in the recipe.

 Analysis of the qualitative characteristics of the finished products according to the proposed method showed that the use of the stabilization system Sherex / potato starch in a certain ratio increases the degree of overrun, reduces the time of the process, increases the nutritional and biological value, improves the structure of the finished product, reduces its ability to thaw, increases the shelf life .

Claims (1)

A method of manufacturing a frozen product with a whipping structure, including mixture preparation, homogenization, pasteurization, cooling, freezing, packing, storage, characterized in that the homogenization is carried out before pasteurization, after cooling-ripening, and after freezing the product is quenched, moreover, it is used as a stabilization system a mixture of stabilizers - 10.0-11.5 parts of potato starch and 2.5-3.0 parts of Sherex.