RU2242899C1 - 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 Saprolegnia parasitica 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 Saprolegnia parasitica 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.

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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 by the fact that in the method of 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, pectin and solid are additionally added to the crushed raw materials the residue obtained after sequential extraction of biomass of micromycete Saprolegnia parasitica with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a mass ratio of about 10: 1 in an amount of 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 miscella is additionally introduced into the mixture while increasing the pressure separated without separation into the extractable substance and the extractant from the stage of extraction of the biomass of micromycete Saprolegnia parasitica with liquid carbon dioxide, the amount of miscella being introduced is set according to corresponding to the biomass consumption, the amount of introduced solid residue, and freezing is carried out when the pressure is released to atmospheric.

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, and Saprolegnia, lipid-containing extracts having 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 storing and integrated processing of agricultural products to create food products of increased nutritional and biological value.” Abstracts Ov. - M .: RASHN, 1999, pp. 2553-254 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-forming structure-forming substance (RU 2116314 C1 , 07.27.1998).

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 a mash. Dry biomass of micromycete Saprolegnia parasitica is extracted with liquid carbon dioxide and 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 Saprolegnia parasitica obtained by the above technology are introduced into the fruit and berry 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 Saprolegnia parasitica is set at about 10: 1. Amount of pectin from ore. 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, which is separated from the stage of extraction of the biomass of micromycete Saprolegnia parasitica with liquid carbon dioxide, while increasing pressure. The indicated cooling temperature does not allow carbon dioxide to go into the supercritical state, which reduces the loss of extractive substances of the biomass Saprolegnia parasitica 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.

For chemical analysis of the composition of desserts obtained by the proposed method and the closest analogue, thawed desserts based on apples, on the basis of gooseberries and on the basis of a mixture of apples, strawberries and chokeberry were used. The analysis results showed that the content of melanoidins in the experimental desserts of the same name is 3-4 times lower than in the control.

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 Saprolegnia parasitica liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a mass ratio of about 10: 1 in quantities e about 1.3 wt.% 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 mixture is additionally introduced with a simultaneous increase in pressure miscella, separated without separation from the biomass extraction stage micromycete Saprolegnia parasitica 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 deputy frozen out is carried out at atmospheric pressure to discharge.