RU2242139C1 - Food emulsion fatty product - Google Patents

Abstract

FIELD: food industry, butter and fats industry.

SUBSTANCE: the suggested product contains the mixture of refined sunflower and corn oils and sea buckthorn oil at the following ratio: 2:2:1, egg powder, dry skimmed milk, granulated sugar, common salt, food soda, biologically active substances and water. Moreover, as biologically active substances it contains gourd pectin. Additionally, it contains citric acid, alpha-tocopherol, vitamin premix H33053. Moreover, all the components should be taken at certain quantitative ratio. The innovation enables to obtain vitaminized emulsion fatty product of homogeneous structure at dense consistency in which in case of storage at 1-10 C for 120 d there is no division of phases and organoleptic and physico-chemical parameters should not be altered.

EFFECT: higher efficiency.

3 ex, 1 tbl

Description

The invention relates to the field of food industry, namely to the oil industry.

Known food emulsion containing vegetable oil, a water-protein phase, including egg powder, skimmed milk powder, sugar, salt, mustard and acetic acid (see Kozin N.I. Commodity science of edible fats, milk and dairy products, M., 1968 , p. 208).

The disadvantage of this emulsion is the lack of storage stability and insufficient biological value.

The closest analogue is a food emulsion containing a mixture of vegetable oils, egg powder, skimmed milk powder, sugar, salt, baking soda, biologically active substances and water (see RU 2034505 C1, 05/10/1995).

The disadvantage of the closest analogue is the low shelf life of the emulsion and heterogeneity, which leads to a rapid separation of the phases.

The objective of the invention is to expand the range of oil and fat emulsion products of high quality.

The problem is solved in that a food emulsion fat product containing vegetable oils, egg powder, skimmed milk powder, granulated sugar, table salt, baking soda, biologically active substances and water, according to the invention, a mixture of refined sunflower and corn oils is used as vegetable oils oils and sea buckthorn oil in a ratio of 2: 2: 1, respectively, and as biologically active substances it contains pumpkin pectin and additionally citric acid, α-tocopherol, vitamin pre mix H33053, in the following ratio of components, wt.%:

Refined Blend

sunflower and corn

oils and sea buckthorn oil 40-60

Egg Powder 1-3

Skimmed milk powder 3.0-10

Granulated sugar 1-2

Salt 0.3-0.7

Baking soda 0.025

Pumpkin Pectin 5-10

Citric acid 0.1-0.3

α-Tocopherol 40-50 mg%

Vitamin premix H33053 0.05-0.15

Water Else

The technical result of the invention is to give the emulsion fat product functional properties, as well as increasing the vitamin properties of the product. Due to the formation of a complex of carbohydrate components formed by skimmed milk powder, vitamin premix H33053, pumpkin pectin and egg powder, which allows the emulsion to be stabilized, the product has an improved structure and improved rheological properties, as well as increased storage stability. The fatty acid composition of the product is also enriched through the use of 3 types of oils, which allows to improve the digestibility of the product by the human body.

This technical result is achieved due to the qualitative and quantitative selection of components.

To enrich the fatty acid composition of the emulsion fat product, a mixture of refined sunflower and corn oils and sea buckthorn oil in a ratio of 2: 2: 1, respectively.

The fat phase of the emulsion product consists of a mixture of sunflower and corn oils refined according to the developed combined technology with natural antioxidants stored in them (tocopherol - 65 mg% in sunflower oil and 91% in corn).

The fatty acid composition of the mixture is enriched by the introduction of sea buckthorn oil containing polyunsaturated fatty acids; vitamins - C, B ₁ , B ₂ , PP, carotene; trace elements - potassium, magnesium. The use of sea buckthorn oil reduces blood pressure, cholesterol levels in the blood, normalizes heart function.

Protection of the fat emulsion product from contact with oxygen during production and storage is carried out by introducing a synergist - citric acid. This acid enhances the effect of antioxidants present in sunflower, corn and sea buckthorn oils. It protects the tocopherols of these oils from accelerated oxidation, initiated by microimpurities of metals (Fe, Cu, etc.) and their fatty acid salts present in the oils, and also has the ability to remove, for example, sodium salts of fatty acids. At the same time, citric acid enhances the action of antioxidants present in pumpkin pectin.

Pumpkin pectin is used as a structuring substance with gel-forming ability and emulsifying properties. Pumpkin pectin is a biologically active substance with prophylactic properties. (see L. Donchenko, “Technology of Pectin and Pectin Products,” Moscow: DeLi, 2000, pp. 154-155). Pumpkin is a battery of biologically active substances - carotenoids, tocopherols, phospholipids, isoflavonoids, vitamins B, C, PP, P. It has an antiseptic and restorative effect, normalizes metabolism. To enhance the stabilizing effect of pectin on the product, citric acid is used, which enhances the action of antioxidants.

Skimmed milk powder is used as an emulsifier. In order to increase the vitamin balance in the product, the vitamin premix H33053 was used (Rosh Vitamins Directory of Products, Hoffman-La-Roche LTD Representative Office, Moscow, 2003), which contains vitamins A, D, C, E, B ₁ , B ₂ , B ₆ , B ₁₂ , folic acid, niacin (P).

The table shows the vitamin premix H33053.

It is the formation of a complex of carbohydrate components formed by skimmed milk powder, vitamin premix H33053, pumpkin pectin and egg powder that allows you to give directed functional properties of the product.

A method of preparing a food-grade emulsion vitamin fat product is as follows.

Pumpkin pectin is mixed with granulated sugar, part of the water is added at 95 ° C, citric acid is added and mixed for 5 minutes until completely dissolved.

Skim milk powder is mixed with vitamin premix H33053 for 1 minute, then baking soda, table salt are added and dissolved in parts of water at a temperature of 85-90 ° C.

The resulting mixture was stirred, cooled to 30 ° C and egg powder was introduced. A mixture of refined sunflower and corn oils and sea buckthorn oil in a ratio of 40:40:20, respectively, is gradually added to the resulting composition, which is then homogenized and pasteurized.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of refined deodorized sunflower and corn oils and sea buckthorn oil in a ratio of 2: 2: 1, respectively - 40; egg powder - 1; skimmed milk powder - 3; granulated sugar - 1; table salt - 0.3; baking soda - 0.025; citric acid - 0.1; α-tocopherol - 40 mg%; pumpkin pectin - 5; vitamin premix H33053 - 0.05; water is the rest.

Example 2

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of refined deodorized sunflower and corn oils and sea buckthorn oil in a ratio of 2: 2: 1, respectively - 60; egg powder - 3; skimmed milk powder - 10; granulated sugar - 2; table salt - 0.7; baking soda - 0.025; citric acid - 0.3; α-tocopherol - 50 mg%; pumpkin pectin - 10; vitamin premix H33053 - 0.15; water is the rest.

Example 3

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of refined deodorized sunflower and corn oils and sea buckthorn oil in a ratio of 2: 2: 1, respectively - 50; egg powder - 2; skimmed milk powder - 6; granulated sugar - 1.5; table salt - 0.5; baking soda - 0.025; citric acid - 0.2; α-tocopherol - 45 mg%; pumpkin pectin - 8; vitamin premix H33053 - 0.10; water is the rest.

The obtained fortified emulsion fat product is characterized by low calorie content, has increased biological value and functional properties, and is characterized by increased stability of the emulsion.

The product has a homogeneous homogeneous structure with a dense texture. When stored for 120 days at a temperature of 1-10 ° C, phase separation does not occur and the organoleptic and physico-chemical parameters do not change. The product is resistant to oxidation.

Claims (1)

Emulsion edible fat product containing vegetable oils, egg powder, skimmed milk powder, granulated sugar, common salt, edible soda, biologically active substances and water, characterized in that a mixture of refined sunflower and corn oils and sea buckthorn oil is used as vegetable oils in a ratio of 2: 2: 1, respectively, and as biologically active substances it contains pumpkin pectin, and additionally citric acid, α-tocopherol, vitamin premix H33053 in the following ratio Components, wt.%: Refined Blend sunflower and corn oils and sea buckthorn oil 40-60 Egg Powder 1-3 Skimmed milk powder 3.0-10 Granulated sugar 1-2 Salt 0.3-0.7 Baking soda 0.025 Pumpkin Pectin 5-10 Citric acid 0.1-0.3 α-Tocopherol 40-50 mg% Vitamin premix H33053 0.05-0.15 Water Else