RU2270575C1 - Mixture for ice-cream production - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed mixture contains full milk, full cream milk powder, vegetable oil, sugar sand, dehydrated milky whey, bioactive additive, vanillin, stabilizer and water. Ice-cream of present invention has improved nutrient value, biological activity, digestibility, structure and consistence. Moreover mixture of present invention makes it possible to extend ice-cream shelf-life up to 6 months and to increase overrun by 4 times.

EFFECT: ice-cream with prophylaxis and synergic properties and acceptable persimmon-like taste.

2 tbl

Description

The invention relates to the dairy industry.

Known mix for ice cream "Aksinya", including whole cow's milk, whole cow's milk powder, condensed milk, coconut butter, skimmed milk powder, cow's butter, granulated sugar, stabilizer, vanillin and mineral drinking water. RU 2120764 C1, 10.27.1998.

A known mixture for ice cream, including whole milk, whole milk powder, sunflower oil, granulated sugar and water. RU 2201096 C2, 03/27/2003.

The closest analogue in terms of the composition of the essential features and the technical result achieved is a mixture for the production of ice cream, including whole milk, whole milk powder, coconut oil, a vitamin and mineral complex, stabilizer, vanillin and water. RU 2229820 C1, 06/10/2004.

A disadvantage of the known ice cream is the high content of "SOMO" and the absence of casein iodide and whey powder.

The technical result consists in obtaining ice cream having prophylactic properties and a synergistic effect, which consists in increasing the nutritional value of ice cream, its biological activity, in improving the digestibility, structure and consistency, in increasing the shelf life up to 6 months, in increasing the overrun rate by 4 times, and also in obtaining ice cream with an original taste reminiscent of the taste of persimmon.

1.5 billion of the world's inhabitants live in conditions of iodine deficiency. 656 million develop endometrial goiter. 43 million people experience a delay in mental and physical development, up to cretinism (specialized information bulletin No. 9 (47), September 2003, “Milk Processing”).

The technical result is achieved by the fact that the mixture for the production of ice cream, including whole milk, whole milk powder, vegetable oil, stabilizer, granulated sugar, vanillin and water, additionally contains the biologically active additive (BAA) "Iodcasein" and whey milk powder. In the following ratio of components, wt.%:

Whole milk 45-50 Whole powdered milk 1,5-3 Dry whey 3.0-4 Vegetable oil 14-16 Granulated sugar 15-15.5 Stabilizer 0.25-0.3 Vanillin 0.0020-0.015 BAA "Yodcasein" 0,00025-0,00055 Water rest

By using the selected components and their amounts in the declared combinations for the production of ice cream, as well as dietary supplements "Yodkasein" and whey, dry milk, ice cream with a new original persimmon taste, increased nutritional and biological value is obtained, and by reducing SOMO, the shelf life is increased to 6 months and ice cream retains structure and overrun.

Ice cream can be used as a valuable food product, as a result of which the missing amount of casein iodine in the human body rises.

The selected components and their quantities allow you to get a new kind of ice cream with completely new taste, delicate texture, stable structure, with minimal cost and high nutritional value.

Ice cream is recommended for people of all ages (especially children).

The resulting ice cream will retain its original appearance and volume throughout the entire shelf life.

Examples of various mixes for the production of ice cream are presented in table No. 1.

The technological process is presented in table No. 2.

Table number 1 Name of components Content in kg per 1 ton Example No. 1 Example No. 2 Example No. 3 Iodcasein 0,00025 0,00030 0,00055 Whole milk 45.0 40 fifty Whole powdered milk 1,5 2.0 3.0 Dry whey 3 3,5 four Vegetable oil fourteen fifteen 16 Granulated sugar fifteen 15,5 15,5 Vanillin 0.0025 0.0020 0.015 Stabilizer 0.3 0.25 0.25 Drinking water rest rest rest Table number 2 Technical specifications Mixture one 2 3 one. Mixing the components of an ice cream mix at t ° C 40 45 fifty 2. Pasteurization of the mixture t ° C 80 with a shutter speed of 10 minutes 83 with a shutter speed of 7 minutes 85 with a shutter speed of 5 minutes 3. Filtration at t ° C pasteurization 80 83 85 four. Homogenization 100-110 atm. 75-80 atm. 90-100 atm. 5. Cooling the mixture to t ° C 2-6 2-6 2-6 6. Storage of the mixture at t ° С not higher 6 four 5 7. Milling at t ° С 4,5 5 5.5 8. Hardening at t ° С -28-30 -30--32 -32--34 9. Storage -22--25 -25--26 -28-30

Claims (1)

A mixture for the production of ice cream, including whole milk, whole milk powder, vegetable oil, granulated sugar, stabilizer, vanillin and water, characterized in that it additionally contains dietary supplement "Iodcasein" and dry milk whey in the following ratio, wt.%: Whole milk 45-50 Whole powdered milk 1,5-3 Dry whey 3.0-4 Vegetable oil 14-16 Granulated sugar 15-15.5 Stabilizer 0.25-0.3 Vanillin 0.0020-0.015 BAA "Yodcasein" 0,00025-0,00055 Water Rest