RU2243696C1 - Method for manufacturing frozen dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology of manufacturing frozen products out of fruit-berry raw material. Method to obtain frozen dessert deals with preparing fruits and/or berries followed by their reducing, addition of granulated sugar, carraginan and a solid residue. The latter should be obtained after extracting Pythium ultimum micromycete biomass by the preset technique. Then they should be mixed at heating at simultaneous inactivation of native enzymes, cooled followed by addition of mycelium separated after the first stage of extraction of Pythium ultimum micromycete biomass with liquid carbon dioxide at simultaneous increase of pressure, then pressure should be decreased up to atmospheric one to obtain the target product in its frozen form. The present innovation enables to decrease energy capacity and accumulation of melanoidins in the target product.

EFFECT: higher efficiency.

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 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 for producing a frozen dessert, which involves preparing fruits and / or berries, thermal inactivation of native enzymes, grinding, adding granulated sugar, stirring while heating, cooling and freezing, according to the invention, carrageenan and a solid residue are additionally added to the crushed raw materials obtained after sequential extraction of the biomass of Pythium ultimum micromycete with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in The weight by weight is 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, after cooling, the mixture is additionally introduced with a simultaneous increase in pressure of the miscella separated from the stage of extraction of the biomass of Pythium ultimum micromycete with liquid carbon dioxide, and freezing is carried out by depressurizing to atmospheric.

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 mashed potatoes. The dry biomass of Pythium ultimum 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, carrageenan, and the solid biomass residue of micromycete Pythium ultimum, 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 and the solid biomass residue of micromycete Pythium ultimum is set to about 7: 1. The amount of carrageenan with a solid residue of Pythium ultimum micromycete biomass 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 under heating with the thermal inactivation of 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 Pythium ultimum micromycete 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 extractives of the biomass Pythium ultimum 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 and packaging and stored frozen before use. Before use, the dessert is frozen.

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 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 Pythium ultimum micromycete biomass liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a mass ratio of about 7: 1 in the amount of about 1.4% by weight of the mixture, the thermal inactivation of the native enzymes is carried out during stirring when heated, after cooling, the miscella is additionally introduced into the mixture with a pressure increase, separated from the stage of extracting the biomass of Pythium ultimum micromycete with liquid carbon dioxide, and freezing is carried out by depressurizing to atmospheric.