RU2242889C1 - Method for producing of frozen dessert - Google Patents

Abstract

FIELD: food-processing industry, in particular, manufacture of frozen products from raw fruit material.

SUBSTANCE: method involves inspecting raw fruit material, grinding; adding sand sugar, pectin and solid residue produced after extracting of Pythium catenulatum micromycet biomass by predetermined process; mixing said components while heating and simultaneously inactivating native enzymes; cooling; increasing pressure while introducing miscella separated after first stage of extracting of Pythium catenulatum micromycet biomass by liquid carbon dioxide; reducing pressure to atmospheric pressure value for obtaining of base product in frozen state.

EFFECT: reduced consumption of power and reduced accumulation of melanoidins in base product.

3 ex

Description

The invention relates to a technology for the production of frozen products from fruit and berry raw materials.

A known method for the production of a frozen dessert, comprising preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding granulated sugar, starch and whey, stirring when heated, cooling, portioning and freezing upon contact with granular carbon dioxide (RU 2092079 C1, 10/10/1997).

The disadvantages of this method are the high energy intensity and the accumulation of melanoidins in the target product.

The technical result of the invention is to reduce the energy intensity and accumulation of melanoidins in the target product.

This result is achieved in that in a method for the production of a frozen dessert, comprising preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding granulated sugar, stirring when heated, cooling and freezing, according to the invention, pectin and solid are additionally added to the crushed raw materials residue obtained after sequential extraction of the biomass of micromycete Pythium catenulatum with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in wearing by weight of about 10: 1 in an amount of about 1.3 wt.%, thermal inactivation of native enzymes is carried out during stirring when heated, cooling is carried out to a temperature below the critical temperature of carbon dioxide, after cooling, miscella is additionally introduced into the mixture with a simultaneous increase in pressure, separated without separation into the extractable substance and the extractant from the stage of extraction of the biomass of micromycete Pythium catenulatum with liquid carbon dioxide, while the amount of miscella introduced determines conductive biomass flow quantity injected solid, and freezing is carried out at atmospheric pressure to discharge.

The method is implemented as follows.

It is known from the prior art that by extracting liquid carbon dioxide from the biomass of micromycetes of the genera Mortierella, Pythium, lipid-containing extracts with antioxidant activity are obtained (Lomachinsky V.A., Kvasenkov O.I. Technology for the production of lipid extracts from biomass of microorganisms. Scientific-practical conference “Progressive , environmentally friendly storage technologies and integrated processing of agricultural products to create food products of increased nutritional and biological value. "Abstracts. - M.: APA, 1999, s.253-254. Sequential extraction microorganism biomasses non-polar extractant, water, alkali, water, acid, water, alkali and water results in a solid form as a food structurant (RU 2116314 C1, 27.07.1998).

Fruits and / or berries are prepared by inspection, washing and separation of the inedible parts. Sugar and pectin as a preparation are sieved and passed through a magnetic trap. Fruits and / or berries are crushed, for example on a washing machine, to obtain mashed potatoes. The dry biomass of Pythium catenulatum micromycete is extracted with liquid carbon dioxide and the miscella is separated without separation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water to obtain a solid residue. Prepared granulated sugar, pectin and a solid biomass of micromycete Pythium catenulatum obtained by the above technology are introduced into the fruit puree. The ratio of granulated sugar and mashed potatoes is set in accordance with traditional recipes of fruits and berries, mashed with sugar. The ratio of pectin and solid biomass residue of micromycete Pythium catenulatum is set at about 10: 1. The amount of pectin with a solid biomass residue of micromycete Pythium catenulatum should be about 1.3% by weight of the mixture being prepared. The accuracy of compliance with all of the above ratios is determined mainly by the accuracy of the dosing equipment used. Next, the components are mixed while heating with the thermal inactivation of native enzymes of plant materials, cooled in a sealed container, preferably to a temperature below 31 ° C, which is obviously lower than the critical temperature of carbon dioxide, and miscella separated from the stage of biomass extraction of micromycete Pythium catenulatum with liquid carbon dioxide is introduced , with a simultaneous increase in pressure to the pressure of saturated vapors of carbon dioxide at the mixing temperature due to the partial evaporation of liquid carbon dioxide mislode of miscella. The indicated cooling temperature does not allow carbon dioxide to go into a supercritical state, which reduces the loss of extractives of the biomass Pythium catenulatum and aromatic substances of the raw material during subsequent freezing. The amount of miscella introduced into the mixture should correspond to the amount of solid residue introduced by the consumption of biomass. Then the pressure is released to atmospheric. As a result, liquid carbon dioxide evaporates with the absorption of heat, and the prepared mixture disperses and freezes. Frozen dessert is packaged in consumer packaging or packaging and stored frozen before use. Before use, the dessert is thawed.

An experimental check showed that color stability is not lower, and moisture loss during storage is not higher for products obtained by the proposed method than for products obtained by the closest analogue. At the same time, the exclusion of repeated heating of raw materials reduces the energy intensity of the technology.

Example 1

Pythium catenulatum micromycete biomass is extracted in the described sequence in a screw counterflow sectional extractor with lock nodes at the inlets and outlets of each section at a temperature in all sections of 22 ° C using carbon dioxide at a pressure of 6.4 MPa, sodium hydroxide rasters with a pH of 9.7 and hydrochloric acid with a pH of 2.7 with a ratio of phase flow rates of 1:10 at all stages of extraction. For further use, the CO ₂ micelle and the solid residue are separated.

Wellsie apples are subjected to standard preparation, wiped to separate seeds, seed chambers, and stalks, mixed with sugar, pectin, and a solid residue of Pythium catenulatum micromycete biomass in the following weight ratio:

Apples 931

Sugar 55.8

Pectin 12

Solid residue of micromycete biomass

Pythium catenulatum 1,2

Stirring is carried out while heating to 70 ° C, which ensures the inactivation of native enzymes of apples. Next, the mixture is cooled in an airtight mixer to 20 ° C and a CO ₂ micromycete micromycete Pythium catenulatum biomass micelle of ₅ wt% is introduced into it and the pressure is released to atmospheric to obtain the desired product.

The amount of melanoidins in the thawed dessert obtained by the described technology is 4 times lower than in the apple dessert obtained by the closest analogue.

Example 2

The biomass of Pythium catenulatum micromycete is extracted analogously to example 1, but at a temperature of 17 ° C, a flow rate ratio of 1:20, using carbon dioxide with a pressure of 5.7 MPa, rasters of ammonium hydroxide with a pH of 10.5 and sulfuric acid with a pH of 1.7 .

Gooseberries of the Russky variety are subjected to standard preparation, wiped with the separation of seeds, mixed with sugar, pectin and a solid residue of Pythium catenulatum micromycete biomass in the following weight ratio:

Gooseberry 705

Sugar 283.8

Pectin 12

Solid residue of micromycete biomass

Pythium catenulatum 1,2

Stirring is carried out with simultaneous heating to 75 ° C, which ensures the inactivation of native gooseberry enzymes. Next, the mixture is cooled in an airtight mixer to 30 ° C and the CO ₂ micelle of the biomass micromycete Pythium catenulatum, the amount of which is 10 mass parts, is introduced into it and the pressure is released to atmospheric to obtain the desired product.

The amount of melanoidins in the thawed dessert obtained by the described technology is 3 times lower than in the gooseberry dessert obtained by the closest analogue.

Example 3

The biomass of Pythium catenulatum micromycete is extracted analogously to example 1, but at a temperature of 22 ° C, a phase flow ratio of 1:30, using carbon dioxide with a pressure of 6.1 MPa, raster of potassium hydroxide with a pH of 11.2 and acetic acid with a pH of 2.1 .

Tellisaare apples are subjected to standard preparation, wiped with the separation of seeds, seed chambers and stalks.

Jasna strawberries are prepared according to standard technology, the stalks are separated and wiped.

Chokeberry variety mix is prepared according to standard technology, the ridges are separated and wiped.

The resulting puree is mixed with sugar, pectin and a solid residue of the biomass of micromycete Pythium catenulatum in the following ratio by weight:

Apples 409

Strawberry 248

Chokeberry 170

Sugar 159.8

Pectin 12

Solid residue of micromycete biomass

Pythium catenulatum 1,2

Stirring is carried out with simultaneous heating to 80 ° C, which ensures the inactivation of all native enzymes used plant materials. Next, the mixture is cooled in an airtight mixer to 15 ° C and a CO ₂ micromycete micromycete pythium catenulatum biomass micelle of 15 mass parts is introduced into it and the pressure is released to atmospheric to obtain the desired product.

The amount of melanoidins in the thawed dessert obtained by the described technology is 3.3 times lower than in the same dessert obtained by the closest analogue.

Thus, the proposed method allows to reduce the energy intensity of the technology and reduce the accumulation of melanoidins in the target product.

Claims (1)

A method of manufacturing a frozen dessert, comprising preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding granulated sugar, stirring when heated, cooling and freezing, characterized in that pectin and a solid residue obtained after sequential extraction are further added to the crushed raw materials biomass of micromycete Pythium catenulatum with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a ratio by weight of about 10: 1 in quantity about 1.3 wt.% of the mixture, the thermal inactivation of the native enzymes is carried out during stirring while heating, cooling is carried out to a temperature below the critical temperature of carbon dioxide, after cooling, the mixture is additionally introduced with a simultaneous increase in pressure miscella, separated without separation from the micromycete biomass extraction stage Pythium catenulatum with liquid carbon dioxide, while the amount of miscella introduced is set according to the biomass consumption to the amount of introduced solid residue, and Ivanov carried out at atmospheric pressure to discharge.