RU2316222C2 - Method for producing of ice-cream "harmonia" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing mixture containing dry milk components, butter, sugar, stabilizers, lactulose syrup; pasteurizing, homogenizing and ripening resulted mixture; after termination of ripening process, introducing into mixture sour-milk drink rich in bifidus bacteria and natural grape wine at the rate providing 1.0-1.5% content of alcohol in ready product. An amount of natural grape wine to be introduced into mixture is determined from formula: M_w=M_ixW_{a.in i.}/W_{a. in w.}, where M_w is wine mass, kg; M_i is mass of ice-cream, kg; W_{a. in i} is weight part of alcohol in ice-cream, %; W_{a. in w} is weight part of alcohol in wine, %; freezing; packaging and hardening ice-cream.

EFFECT: reduced caloricity and unique taste of ice-cream and enhanced enrichment with bifidus factors.

2 ex

Description

The invention relates to the dairy industry and is intended to produce low-calorie ice cream with prophylactic properties.

There is a method for the manufacture of ice cream (TU 10.16.0015.005-90 and the technological instruction for the production of ice cream, approved by the USSR Ministry of Trade and the USSR State Agro-Industrial Committee in 1986), which provides for the following technological operations: preparation of the mixture, filtering, pasteurization, homogenization, cooling, ripening, freezing of the mixture, packaging and hardening of ice cream.

A known method for the production of ice cream (TU 9228-045-00419762-97 "Ice cream using yogurt and cottage cheese" and the Technological instruction approved by the All-Russian Scientific Research Institute in 1998). As raw materials for ice cream production, yogurt is used, prepared by fermenting a mixture of cream, milk and the stabilization system with starter cultures, consisting of strains of Streptococcus thermophilus and Lactobacillus delbruckii subsp. bulgaricus, as well as Lactobacillus acidophilus and the genus Bifidobacterium. Sugar in the form of sugar syrup, fillers or flavorings is added to the finished yogurt, then the mixture is freezed.

The disadvantage of these methods is that ice cream contains a high mass fraction of sucrose. The need to replace sucrose with other substances is associated with its high energy value and easy digestibility. It is known that with excessive doses, especially in the case of low physical activity, sucrose can lead to impaired carbohydrate and fat metabolism. It contributes to the development of diseases associated with excess calorie intake (diabetes, atherosclerosis, etc.).

The closest in technical essence and the achieved positive effect to the proposed method is a method of making ice cream (Pat. No. 2210248 Russia, IPC ⁷ A23G 9/04, 9/00, 9/02, publ. 08/20/2003), providing for the partial replacement of sucrose on lactulose and a decrease in sucrose in the formulations.

The disadvantage of this invention is that the preventive properties of ice cream are determined by the introduction of only one component of a functional diet - lactulose, which is referred to as prebiotic. This limits the consumption of such a product to the categories of people for whom probiotics are necessary (for example, people with impaired microbiocenosis of the gastrointestinal tract).

The technical result is to obtain ice cream of low calorie, original taste, enriched with bifidus factors.

The specified technical result is achieved by the fact that in the method of producing ice cream, comprising preparing an ice cream mixture containing dry milk components, sugar, stabilizers, lactulose syrup; the pasteurization, homogenization, ripening, milling, packing and tempering of ice cream according to the invention, the mixture additionally contains butter, and after ripening, a fermented milk drink enriched with bifidobacteria and natural grape wine are added to the mixture based on the content of 1.0-1.5% alcohol in the finished product , while the amount of introduced natural grape wine is determined by the formula:

M _in = M _mor × W _{sp.in mor.} / W _c.v. ,

where M _in - the mass of wine, kg;

M _mor - the mass of ice cream, kg;

W _{sp.in the sea.} - mass fraction of alcohol in ice cream,%;

W _{sp.in century} - mass fraction of alcohol in wine,%.

The proposed technical solution allows us to obtain a new generation product with live microorganisms (probiotics) and prebiotics (substances that undergo microbial fermentation in the large intestine and thereby stimulate the development of normal human intestinal microflora) due to the simultaneous use of syrup in milk ice cream enriched with bifidobacteria, syrup lactulose, natural grape wine. Small doses of natural grape wines have long been used in folk medicine for the treatment of gastrointestinal diseases. Wine has a beneficial effect on digestion and metabolism, activates the function of blood circulation and promotes better excretion of fluid from the body, has a beneficial effect on atherosclerosis, emotional decline and other types of depression.

The technical solution is based on the fact that well-known products and components with prophylactic properties, in combination, allow you to get low-calorie ice cream, the original taste, enriched with bifidus factors.

It was established that the introduction of 1.0-1.5% alcohol content in ice cream wine mixes into the recipes makes it possible to obtain a finished product of good consistency with a pleasant refreshing taste. When the alcohol content is above 1.5%, the organoleptic characteristics deteriorate, the taste of the product is characterized as too sharp. A decrease in the mass fraction of alcohol below 1.0% is impractical due to the production of ice cream with an insufficiently pronounced taste.

The technological regimes for the production of fermented milk ice cream with wine and lactulose syrup do not differ from the regimes of traditional technology. For the production of ice cream, a ready-made sour-milk drink and a functional base are used. The functional basis is a mixture of dry milk components mixed with sugar, butter, wine and lactulose syrup. Lactulose syrup is introduced into the water, the resulting mixture is heated to 40 ... 45 ° C, after which dry components are added to it and mixed until completely dissolved. Butter is added to the functional base at a temperature of 50 ... 55 ° C. The pasteurization of the functional base is carried out at 85 ° C for 50 ... 60 s. Then homogenization is carried out.

The functional base matures 3 ... 4 hours at a temperature of 2 ... 6 ° C, after which a fermented milk drink and wine are added to it based on the content of 1.0-1.5% alcohol in the finished product according to the following formula:

M _in = M _mor × W _{sp.in mor.} / W _c.v. ,

where M _in - the mass of wine, kg;

M _mor - the mass of ice cream, kg;

W _{sp.in the sea.} - mass fraction of alcohol in ice cream,%;

W _{sp.in century} - mass fraction of alcohol in wine,%.

The freezing temperature of the ice cream mixture is -4 ...- 6 ° C. Getting ice cream is possible both in production and at home. The method is confirmed by examples. Examples 1-2 with the reflection of technological operations related to milling, packing and hardening (according to GOST 52175-2003).

Example 1. The dry components (70.2 kg of skimmed milk powder, 17.5 kg of dry whey powder, 84.3 kg of sugar, 10 kg of flour and 2.5 kg of Cremodan stabilizer-emulsifier) are mixed separately. A mixture of 268.7 water and 2.9 kg of lactulose syrup is heated to 40 ... 45 ° C, after which dry components and 43.9 kg of butter are added to it at a temperature of 50 ... 55 ° C. The resulting functional mixture is filtered, pasteurized, homogenized, cooled under traditional technological conditions. The mixture matures 3-4 hours at a temperature of 2-6 ° C. After ripening, 100 kg of wine and 400 kg of fermented milk drink are introduced into it. The mixture is freezed at a temperature of 4-6 ° C, packaged and quenched to a temperature not exceeding -18 ° C. The resulting ice cream has a pleasant sour-milk refreshing sweet taste and good consistency.

Example 2. Mix 86.6 kg of skimmed milk powder, 81.3 kg of sugar, 10 kg of flour and 2.5 kg of stabilizer-emulsifier "Cremodan". A mixture of 222.8 water and 2.9 kg of lactulose syrup is heated to 40 ... 45 ° C, after which dry components and 43.9 kg of butter are added to it at a temperature of 50 ... 55 ° C. The resulting functional mixture is filtered, pasteurized, homogenized, cooled under traditional technological conditions. After ripening, 150 kg of wine and 400 kg of fermented milk drink are added to it. The mixture is freezed at a temperature of -4 ...- 6 ° C, packaged and quenched to a temperature not higher than 18 ° C. Ice cream has similar (as in example 1) organoleptic properties.

The results of the study of the properties of ice cream Sample Resistance to thawing, min 1. Control-ice cream with lactulose (RF patent No. 2210248) 10 2. The proposed ice cream with lactulose, wine and fermented milk drink enriched with bifidobacteria fifteen

The advantages of the proposed method are:

1) technological processing of only part of the ice cream mixture, reducing the duration of the process;

2) reduction in energy costs due to paragraph 1;

3) economic benefits arising from the preceding paragraphs;

4) obtaining a product with therapeutic properties.

Claims (1)

A method of producing ice cream, comprising preparing a mixture containing dry milk components, sugar, stabilizers, lactulose syrup, pasteurization, homogenization, ripening of the mixture, freezing, packing and hardening of ice cream, characterized in that the mixture additionally contains butter, and after ripening, the mixture is added fermented milk drink enriched with bifidobacteria and natural grape wine based on the content of 1.0-1.5% alcohol in the finished product, while the amount of introduced natural grape wine is determined divided by the formula M _in = M _mor · W _{sp.v mor.} / W _c.v. , where M _in - the mass of wine, kg; M _mor - the mass of ice cream, kg; W _{sp.in the sea.} - mass fraction of alcohol in ice cream,%; W _{sp.in century} - mass fraction of alcohol in wine,%.