RU2253315C2 - Method for production of frozen dessert - Google Patents

Abstract

FIELD: food processing industry, in particular manufacturing of berry products.

SUBSTANCE: fruit and berry raw materials are inspected, ground, then sugar, pectin and solid residue are added. Solid residue is obtained by extraction of biomass of Mortierella globalpina micromycete according to claimed technology. Then components are mixed at elevated temperature with simultaneous inactivation of native enzymes, cooled and under elevated pressure miscelle, obtained after first step extraction of biomass of Mortierella globalpina micromycete with liquid carbon dioxide, is introduced into mixture. After that pressure is decompressed up to atmospheric one to produce frozen target product.

EFFECT: decreased energy consumption and reduced melanoids accumulation in target product.

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 in that in a method for the production of a frozen dessert, comprising 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 a solid residue are additionally added to the crushed raw materials obtained after sequential extraction of biomass of micromycete Mortierella globalpina with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in in a mass ratio of about 10: 1 in an amount of about 1.3% 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 miscella separated from the stage of biomass extraction of micromycete Mortierella globalpina 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 pectin as a preparation are sieved and passed through a magnetic trap. The fruit and / or berry is crushed, for example on a washing machine, to obtain mashed potatoes. The dry biomass of the micromycete Mortierella globalpina 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, pectin, and a solid biomass of micromycete Mortierella globalpina obtained by the above technology are introduced into 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 pectin and solid biomass residue of micromycete Mortierella globalpina is set at about 10: 1. The amount of pectin with a solid biomass residue of micromycete Mortierella globalpina should be about 1.3% of the mass of the prepared mixture. 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 native enzymes of plant materials, cooled, preferably to a temperature below 31 ° C, and miscella is introduced, separated from the stage of biomass extraction of micromycete Mortierella globalpina 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 globalpina 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 micromycete biomass Mortierella globalpina liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a ratio by weight of about 10: 1 in quantities e about 1.3% 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 miscella separated from the stage of biomass extraction of micromycete Mortierella globalpina with liquid carbon dioxide, and freezing is carried out by dumping pressure to atmospheric.