RU2251910C2 - Method for producing of mousse from citrus fruits - Google Patents

Abstract

FIELD: production of texturized food products from raw plant material.

SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Mortierella gamsii micromycet biomass by predetermined process, with said components being used in the ratio of 6:7.

EFFECT: reduced consumption of texturizer and provision for keeping of structural-mechanical organoleptical properties of base product.

Description

The invention relates to a technology for the production of structured food products from plant materials.

A known method of producing mousse from citrus fruits, which involves preparing the components, separating the zest of citrus fruits and squeezing juice from them, cooking the zest, filtering the broth, adding sugar, gelatin to it in an amount of 2.7% of the weight of the prepared product and squeezed juice, cooling to 30-40 ° C, whipping and molding during cooling to obtain the target product (Collection of recipes for dishes and culinary products for public catering enterprises - M .: Economics, 1983, p. 434-435).

The disadvantage of this method is the high consumption of the builder.

The technical result of the invention is to reduce the consumption of the builder.

This result is achieved by the fact that in the method of producing mousse from citrus fruits, which involves preparing the components, separating the zest of citrus fruits and squeezing the juice from them, cooking the zest, filtering the broth, adding sugar, a structuring agent and squeezed juice into it, cooling to 30-40 ° C, whipping and molding upon cooling to obtain the target product according to the invention, as a structure-forming agent, a mixture of carrageenan and a preparation obtained by sequential extraction of biomass by microm is used acetone Mortierella gamsii non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, when the ratio by weight of carrageenan and the preparation of biomass micromycete Mortierella gamsii 6: 7, in the amount of 1 , 3% by weight of the prepared product.

The method is implemented as follows.

The dry biomass of micromycete Mortierella gamsii is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is isolated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

Components are prepared using standard technology. From the prepared citrus fruits, remove the zest and squeeze the juice from them. Pour the zest with hot water and cook for 5-6 minutes. The broth is filtered, sugar is added to it, a mixture of carrageenan and a preparation from the biomass of micromycete Mortierella gamsii, obtained according to the above technology, taken in a ratio by weight of 6: 7, in the amount of 1.3% by weight of the prepared product, mixed until they are completely dissolved, and then squeezed juice is introduced. The resulting mixture is cooled to 30-40 ° C and beat, and then poured into molds and left in the cold at a temperature of 0-8 ° C for solidification. The solidification of the product occurs, as in the closest analogue, in 1.5-2 hours. The rate of foaming, the size of the bubbles, the resistance of the foam and the strength of the jelly when replacing and reducing the bookmark of the builder from 2.7 to 1.3% remains at the same level.

An experimental verification showed that when using the same recommended citrus fruit standards, the organoleptic properties of the mousse obtained by the proposed method and the closest analogue do not differ.

Thus, the proposed method allows to obtain mousses from citrus fruits with reduced consumption of structure-forming agents.

Claims (1)

A method for the production of citrus fruit mousse, which involves preparing the components, separating the citrus fruit zest and squeezing the juice from it, cooking the zest, filtering the broth, adding sugar, a structuring agent and squeezed juice into it, cooling to 30-40 ° C, whipping and molding while cooling to obtain the target product, characterized in that a mixture of carrageenan and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella gamsii non-polar extractant is used as a structurant m in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, when the ratio by weight of carrageenan and the preparation of biomass micromycete Mortierella gamsii 6: 7, in the amount of 1.3% of mass of the prepared product.