RU2252578C2 - Method for producing of milk jelly - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves providing ultrasonic mixing of curdle whey, fat-free milk, sugar, aromatizer, water, cultural liquid produced by citric acid fermentation of colored raw plant material, and structurizer formed as mixture of pectin and preparation produced from Pythium insidiosum micromycet biomass by predetermined process; pasteurizing; cooling and pouring in forms for forming.

EFFECT: provision for producing of milk jelly with continuously changing anisotropic organoleptical properties in vertical plane of formed base product.

Description

The invention relates to food technology, in particular to the production of structured dessert products using curd whey.

A known method of producing milk jelly, involving ultrasonic mixing of curd whey, skim milk, gelatin, sugar, flavor, water and culture fluid obtained by citric acid fermentation of colored plant materials, pasteurization, cooling, bottling and molding (RU 2003255 C1, 11/30/1993 )

The technical result of the invention is to obtain a new jelly with specific organoleptic properties.

This result is achieved in that in a method for producing milk jelly, which involves ultrasonic mixing of curd whey, skim milk, a structuring agent, sugar, flavor, water and culture fluid obtained by citric acid fermentation of colored plant materials, pasteurization, cooling, bottling and molding, according to a mixture of a preparation obtained by sequential extraction of biomass of micromycetes Pythium insidiosum nep a subcritical polar extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and pectin, taken in a ratio by weight of 3: 1, in an amount of about 1.4% by weight of the target product.

The method is implemented as follows.

The dry biomass of Pythium insidiosum micromycete is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, 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. The resulting preparation is mixed with pectin in a ratio by weight of 3: 1. A complex structurant in an amount of about 1.4% by weight of the product being prepared is mixed with the remaining components: cottage cheese whey, skim milk, sugar, flavor, water and culture fluid obtained from citric acid fermentation of colored plant materials. The amount and ratio of the components of the builder provide the target product with the consistency characteristic of traditional jelly. The accuracy of the dosing of the builder is determined mainly by the accuracy of the dosing equipment used and the norms of losses during the implementation of this technology and, as a rule, does not exceed 5% of the prescription amount. Mixing is carried out by ultrasonic method, for example, by joint ultrasonic spraying of components, as in the closest analogue. The use of other methods in this case is unacceptable, because it does not provide the necessary degree of homogeneity of the mixture, which allows to obtain the target product with specific organoleptic properties described below. While ensuring a sufficiently high specific supply of ultrasonic energy to the mixture being prepared, as, for example, with joint ultrasonic atomization of components, its pasteurization occurs simultaneously with mixing. If the energy supply is not high enough during the mixing process, the mixture is pasteurized by any known method, for example, by heat treatment. Under the action of lactic acid curd whey and citric acid of the culture fluid, skim milk protein begins to coagulate in the mixture. The mixture is cooled to reduce the rate of coagulation of milk protein, poured into molds and left in the cold for molding. Jelly freezing occurs in 2-2.5 hours with a gradual increase in the viscosity of the mixture. This process and the specificity of the used builder, consisting in the presence of a significant amount of surfactants in it, slow down the sedimentation of coagulating milk proteins in molds and the formation of distinct layers, respectively. As a result, the target product obtained by the described technology does not have a pronounced boundary between the layers painted with different intensities, as in the closest analogue, but has a smooth color transition in a vertical section and the transition of a sour-sweet taste from a more pronounced sweet to a more pronounced acidic in the direction from top to bottom. When using vegetable raw materials as CO ₂ extracts, the aroma is most pronounced in the upper part of the target product.

Thus, the proposed method allows to obtain milk jelly with smoothly changing anisotropic organoleptic properties of the vertically molded target product, which is not typical for jelly obtained by other known technologies.

Claims (1)

A method of producing milk jelly, involving ultrasonic mixing of curd whey, skim milk, a structurant, sugar, flavor, water and culture fluid obtained by citric acid fermentation of colored plant materials, pasteurization, cooling, bottling and molding, characterized in that the structure former is used a mixture of a preparation obtained by sequential extraction of the biomass of micromycete Pythium insidiosum with a non-polar extractant in a supercritical condition, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and pectin, taken in a ratio by weight of 3: 1, in an amount of about 1.4% by weight of the target product.