RU2273364C2 - Method for obtaining of frozen dessert - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of frozen products from raw fruit material.

SUBSTANCE: method involves inspecting and grinding raw fruit material; adding sand sugar, carragheenan, and solid residue produced after extracting of Pythium insidiosum micromycet biomass by predetermined process; mixing while heating and simultaneously inactivating native enzymes; cooling; introducing mycelium and simultaneously increasing pressure, said mycelium being introduced after separation thereof upon termination of first stage of extracting of Pythium insidiosum micromycet biomass by liquid carbon dioxide, and relieving pressure to atmospheric pressure value for obtaining of frozen base product.

EFFECT: reduced consumption of power for process and decreased accumulation of melanoidins in base product.

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 in 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 when heated, cooling and freezing, according to the invention, carrageenan and solid are additionally added to the crushed raw materials residue obtained after sequential extraction of the biomass of Pythium insidiosum micromycete with liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in in a mass ratio of about 7: 1 in an 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 while increasing the pressure, separated from the stage of extracting the biomass of Pythium insidiosum micromycete 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 inspecting, washing and separating 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 insidiosum 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, pectin and the solid biomass of micromycete Pythium insidiosum 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 pectin and the solid biomass residue of the micromycete Pythium insidiosum is set at about 7: 1. The amount of pectin with a solid biomass residue of micromycete Pythium insidiosum 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 while heating with the thermal inactivation of the 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 micromycete Pythium insidiosum with liquid carbon dioxide, with a simultaneous increase in 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 Pythium insidiosum biomass 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 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 biomass of micromycete Pythium insidiosum liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in a ratio by weight of about 7: 1 in the amount 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 miscella separated from the stage of extraction of the biomass of micromycete Pythium insidiosum with liquid carbon dioxide, and freezing is carried out by depressurizing to atmospheric.