RU2242892C1 - 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 grinding raw fruit material and introducing carrageenan and solid residue produced after sequential extracting of Mortierella bainieri micromycet biomass with the use of liquid carbon dioxide, water, alkaline, water, acid, water, alkaline and water used in the ratio of about 7:1 in an amount of about 1.4% by weight of mixture; providing thermal inactivation of native enzymes in the course of heating and mixing; cooling to temperature below critical temperature of carbon dioxide; after cooling, increasing pressure and additionally introducing into mixture miscella separated without separation from stage of extracting of Mortierella bainieri micromycet biomass with the use of liquid carbon dioxide, with amount of miscella introduced into mixture corresponding to amount of added solid residue in accordance with consumed biomass; providing freezing upon reduction of pressure to atmospheric pressure value. Method allows accumulation of melanoidins in base product to be reduced by 3-4 times as compared to samples under control.

EFFECT: reduced consumption of power and improved quality of frozen product.

2 cl, 3 ex

Description

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

A known method of producing a frozen dessert, comprising preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding sugar, starch and whey, stirring when heated, cooling, portioning and freezing in 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 by the fact that in the method for producing a frozen dessert, which involves preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding granulated sugar, stirring when heated, cooling and freezing, according to the invention, carrageenan and solid are additionally added to the crushed raw materials the residue obtained after sequential extraction of the biomass of micromycete Mortierella bainieri with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in the ratio by weight of about 7: 1 in an amount of about 1.4% by weight of the mixture, the 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, the miscella is additionally introduced into the mixture with a simultaneous increase in pressure separated without separation into an extractable substance and an extractant from the stage of biomass extraction of micromycete Mortierella bainieri with liquid carbon dioxide, and freezing is carried out by pressure niya to atmospheric.

It is known from the prior art that by extracting liquid carbon dioxide from the biomass of micromycetes of the genera Mortierella, Pythium and Saprolegnia, lipid-containing extracts with antioxidant activity are obtained (Lomachinsky V.A., Kvasenkov O.I. Technology for the production of lipid extracts from the biomass of microorganisms // Scientific and Practical conference “Progressive, environmentally friendly technologies for storage and integrated processing of agricultural products for the creation of food products of increased nutritional and biological value." Abstracts rows. M .: Agricultural Sciences, 1999, s.253-254). The sequential extraction of biomass of microorganisms with a non-polar extractant, water, alkali, water, acid, water, alkali and water leads to the production of a well-known food structure-forming agent as a solid residue (RU 2116314 C1, 07.27.1998).

The method is implemented as follows.

Fruits and / or berries are prepared by inspection, washing and separation of the inedible parts. Sugar and carrageenan 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 a mash. The dry biomass of the micromycete Mortierella bainieri 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, carrageenan and the solid biomass micromycete Mortierella bainieri 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 carrageenan to the solid biomass residue of micromycete Mortierella bainieri is set at about 7: 1. The amount of carrageenan with a solid biomass residue of micromycete Mortierella bainieri should be about 1.4% 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 the native enzymes of plant materials, cooled, preferably to a temperature below 31 ° C, and miscella is introduced, separated from the stage of extraction of the biomass of micromycete Mortierella bainieri with liquid carbon dioxide, while increasing pressure. The indicated cooling temperature does not allow carbon dioxide to go into a supercritical state, which reduces the loss of extractive substances of the biomass Mortierella bainieri 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

The biomass of micromycete Mortierella bainieri 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 with a pressure of 6.4 MPa, sodium hydroxide solutions 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 the seeds, seed chambers and stalks, mixed with sugar, carrageenan and a solid residue of biomass micromycete Mortierella bainieri in the following weight ratio:

Apples 931

Sugar 55

Carrageenan 12.25

Solid residue of micromycete biomass

Mortierella bainieri 1.75

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 micromycete Mortierella bainieri is introduced into it, the amount of which is 7 parts by weight, 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 micromycete Mortierella bainieri is extracted analogously to example 1, but at a temperature of 17 ° C, a ratio of phase flow rates of 1:20 using carbon dioxide with a pressure of 5.7 MPa, solutions 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, carrageenan and a solid residue of biomass of micromycete Mortierella bainieri in the following weight ratio:

Gooseberry 703

Sugar 283

Carrageenan 12.25

Solid residue of micromycete biomass

Mortierella bainieri 1.75

Stirring is carried out with simultaneous heating to 75 ° C, which ensures the inactivation of native gooseberry enzymes. Next, the mixture is cooled in a sealed mixer to 30 ° C and a CO ₂ micromycete micromycete micromycete Mortierella bainieri is introduced into it, the amount of which is 14 parts by weight, 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 micromycete Mortierella bainieri 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, potassium hydroxide solutions 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, carrageenan and a solid residue of micromycete biomass Mortierella bainieri in the following ratio by weight:

Apples 409

Strawberry 248

Chokeberry 170

Sugar 159

Carrageenan 12.25

Solid residue of micromycete biomass

Mortierella bainieri 1.75

Stirring is carried out with simultaneous heating to 80 ° C, which ensures the inactivation of native enzymes of plant materials. Next, the mixture is cooled in an airtight mixer to 15 ° C and a CO ₂ micromycete micromycete micromycete Mortierella bainieri is introduced into it, the amount of which is 21 parts by weight, 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 producing a frozen dessert, comprising preparing fruits and / or berries, heat inactivating native enzymes, grinding, adding granulated sugar, stirring when heated, cooling and freezing, characterized in that carrageenan and a solid residue obtained after sequential extraction are additionally introduced into the crushed raw materials biomass micromycete Mortierella bainieri liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a mass ratio of about 7: 1 in quantities about 1.4 wt.% of the mixture, the thermal inactivation of 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 of the miscella, separated without separation from the micromycete biomass extraction stage Mortierella bainieri 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 the freeze Aging is carried out when depressurizing to atmospheric.