RU2396836C1 - Production method for functional fruit ice-cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food, in particular - dairy industry and can be used for manufacturing fruit ice-cream. The composition contains apple puree with dry matter content of 12%, Palsgaard 5913 stabiliser, Beetroot Red (E 162) colouring agent, hydrolysed dairy-and-vegetal yacon extract with dry matter content of 20%.

EFFECT: invention provides for increasing fruit ice-cream nutritional value due to the vegetal raw material being enriched with biologically active substances, imparting functional properties to the product, improving its organoleptic properties and reducing the finished product calorie content.

4 tbl, 2 ex

Description

The invention relates to food, in particular dairy, industry and can be used for the preparation of fruit ice cream.

The closest in technical essence and the achieved effect is the composition for the production of Yagodnoye ice cream, containing apple puree (mass fraction of solids 12.0%), granulated sugar, gelling potato starch (mass fraction of solids 80.0% ), drinking water [Handbook of a dairy production technologist. T. 4. St. Petersburg., GIORD, 2002, p.145-146].

The disadvantage of the prototype is the high calorie content of the finished product due to the presence of refined sucrose carbohydrate, as well as low nutritional value due to the insufficient content of biologically active substances, macro-, microelements and vitamins in the composition.

An object of the invention is to increase the nutritional value of ice cream due to its enrichment with biologically active substances of plant materials, trace elements and vitamins; replacement of refined carbohydrate sucrose and drinking water with milk-vegetable extract of the icon; reduced calorie content of the finished product; giving it functional properties; improvement of organoleptic properties; expansion of the assortment of fruit ice cream.

To solve the technical problem of the invention, a composition of ingredients for a functional ice cream is proposed, characterized in that a hydrolyzed milk and vegetable extract with a solids content of 20.0% is mixed with applesauce with a solids content of 12.0%, Palsgaard stabilizer 5913 is added and “Red beetroot” dye (E 162), functional fruit and berry ice cream is prepared with the following selection of the ratio of ingredients, kg / t:

Apple puree with a solids content of 12.0% 250 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Hydrolyzed Milk Plant Extract dry matter 20.0% 744.2

The technical result consists in increasing the nutritional value of fruit ice cream due to the enrichment of biologically active substances of plant materials, macro-, microelements and vitamins; in the replacement of refined sucrose carbohydrate and drinking water with a milk-vegetable extract of the yacon; reducing the calorie content of the finished product;

giving it functional properties; improving organoleptic properties.

A method for the production of functional fruit ice cream is as follows.

Curd whey is preliminarily purified from casein particles. To prepare the ultrafiltrate, it is separated on self-unloading separators, preheated to a temperature of 35-37 ° С, pasteurized at a temperature of 72-74 ° С with a shutter speed of 15-20 s. Serum cooled to a temperature of 45-50 ° C is sent to an ultrafiltration unit [Khramtsov A.G., Nesterenko P.G. Non-waste technology in the dairy industry. M., Agropromizdat, 1989, p. 97].

To extract inulin, reducing sugars and biologically active substances from the tubers of the yacon, extraction of curd whey with ultrafiltrate is used. The use of cottage cheese whey ultrafiltrate as an extractant allows us to combine the valuable components of cottage cheese whey (Table 1) and the deficient nutrients that make up the tubers of the yacon (Table 2).

The tubers of the yakon are washed, peeled, weighed and ground to a particle size of 2 mm, then they are poured with ultrafiltrate of curd whey in the ratio of the tubers of yakon: the ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C is mixed, the extraction process is carried out for 60 minutes. Next, the obtained milk-vegetable extract with a solids content of 20 wt.% Is separated by centrifugation at a rotation speed of 6000 rpm for 20 minutes, pasteurized at 72-74 ° C for 10-20 s, cooled to 60 ° C and the enzyme is introduced inulase in the amount of 6.0 u / g (per unit of inulase activity, take such an amount of enzyme that, when hydrolyzing inulin, forms 1 g of fructose in one minute), hydrolyse for 8 hours and sent to a container for preparing the mixture for freezing.

A mixture for the production of functional fruit and berry ice cream is prepared as follows: a hydrolyzed milk and vegetable extract of the yacon with a solids content of 20.0% is added to the container, apple puree with a solids content of 12.0% is added, then Palsgaard 5913 stabilizer and dye “Add” Red beetroot ”(E 162), mixed, homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ± 2 ° C with a holding time of 50-60 s, cooled to a temperature of 6 ° C and sent for milling, fruit and berry ice cream is prepared in the following relation ngredientov, kg / t:

Apple puree with a solids content of 12.0% 250 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Hydrolyzed Milk Plant Extract dry matter 20.0% 744.2

The nutritional value of the obtained fruit and berry ice cream increases as a result of the replacement of refined sucrose carbohydrate and drinking water with a milk-vegetable extract of the yacon, combining the valuable components of curd whey and deficient nutrients that are part of the yakon tubers (Table 3).

The calorie content of ice cream is reduced by replacing sucrose with lactose and fructose of the hydrolyzed extract of the yacon, since fructose formed as a result of inulin hydrolysis and reducing sugars contained in the tubers of this plant have a higher sweetness coefficient, which reduces the amount of added carbohydrates and the calorie content of the finished product. The sweetness coefficient of lactose is 0.4-0.6 units with respect to sucrose, fructose - 1.7. Inulin, fructose and lactose are included in the metabolic process without insulin, which normalizes the level of glucose in the blood.

The organoleptic properties of functional ice cream are improved due to the appearance of specific tones in the taste and smell, due to the presence of peptides, free amino acids, aldehydes, ketones, and volatile fatty acids of curd whey. In addition, the lactose contained in the ultrafiltrate of curd whey is characterized by a good ability to adsorb odors, which leads to an increase in the apple flavor of plant materials in comparison with the analogue.

The composition is illustrated by the following examples.

Example 1 (prototype). Drinking water in an amount of 530 kg / t is supplied to the tank with a stirrer, then apple puree with a solids content of 12.0% in an amount of 250 kg / t is added, granulated sugar is added in an amount of 200 kg / t and gelling potato starch with a dry content substances 80.0% - 20.0 kg / t, mix, the mixture is homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ° C for 60 s, cooled to a temperature of 6 ° C and served on milling. The finished product is analyzed. The analysis data are presented in table 4.

Example 2. Curd whey is pre-purified from casein particles. To prepare the ultrafiltrate, it is separated on self-unloading separators, preheated to a temperature of 35-37 ° С, pasteurized at a temperature of 72-74 ° С with a shutter speed of 15-20 s. Serum cooled to a temperature of 45-50 ° C is sent to an ultrafiltration unit.

The tubers of the yakon are washed, peeled, weighed and ground to a particle size of 2 mm, then poured with ultrafiltrate of curd whey in the ratio of tubers of yakon: ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C, mix, the extraction process is carried out for 60 minutes Next, the obtained milk-vegetable extract with a solids content of 20 wt.% Is separated by centrifugation at a speed of 6000 rpm for 20 minutes, pasteurized at 72-74 ° C for 10-20 s, cooled to 60 ° C and the enzyme is introduced 6.0 inulase in an amount of 6.0 units / g (per unit of inulase activity, take such an amount of an enzyme that, when hydrolyzing inulin, forms 1 g of fructose in one minute), hydrolyze for 8 hours, then mix with applesauce with a solids content of 12.0 % in the amount of 250 kg / t, add the stabilizer Palsgaard 5913 in the amount of tve 5 kg / t and the dye “Red beet” (E 162) - 0.8 kg / t, mix, the mixture is homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ° C for 60 s, cooled to a temperature of 6 ° C and served on milling. The finished product is analyzed. The analysis data are presented in table 4.

As can be seen from table 4, the use of a new composition of ingredients for functional fruit and berry ice cream allows to obtain high-quality fruit and berry ice cream enriched with physiologically valuable components of whey (lactose, macro-, microelements, water-soluble vitamins), as well as biologically active substances of plant raw materials, while ice cream acquires functional properties and qualitatively new organoleptic characteristics (pronounced sweet taste of grated apple and apple aroma t).

With an increase in the amount of introduced hydrolyzed milk-vegetable extract of the yacon in large-sized ice cream, large ice crystals appear and the overrun of the finished product decreases due to the low mass fraction of solids in the mixture, the taste of the ice cream becomes insufficiently expressed, and with a decrease, the duration of the freezing process increases. If the amount of applesauce, stabilizer and dye added is less than the prescription, then large ice crystals are formed in ice cream, the physicochemical and organoleptic characteristics of ice cream do not meet the requirements for this assortment of products, if the amount of applesauce, stabilizer and dye is more than the prescription - the content of the mass fraction of solids in the mixture increases, which leads to an increase in the duration of the freezing process.

The proposed composition of the ingredients for functional fruit ice cream allows you to:

- increase its nutritional value due to the enrichment of biologically active substances of plant materials, fructose, lactose, lactic acid, macro-, microelements and vitamins;

- replace the refined carbohydrate with sucrose and drinking water with a milk and vegetable extract of the yacon;

- reduce the calorie content of ice cream by replacing refined sucrose carbohydrate with inulin, fructose and lactose of the milk-vegetable extract of the yacon;

- give the functional properties of fruit and berry ice cream;

- improve the organoleptic properties of the obtained product;

-to expand the assortment of fruit and berry ice cream.

Table 1 The chemical composition of the ultrafiltrate of curd whey Component Name Mass fraction,% Water 95.1 Mass fraction of solids 4.9 Total protein
including non-protein nitrogen 0.19
0.1 Lactose 3.6 Lactic acid 0.68 Ash 0.38 Macronutrients, including: sodium 0.04 potassium 0.12 calcium 0,048 magnesium 0.008 phosphorus 0,046 Trace elements, including: iron 0.0001 copper 0.00005 zinc 0.0025 Vitamins, including: thiamine 0,03 riboflavin 0.1 niacin 0.01 vitamin C 0.4

table 2 Characteristics of plant materials Name of plant materials Chemical composition pharmachologic effect Yacon (tubers) Protein (11% dry weight), fructose, glucose, inulin and traces of starch, neutral water-soluble oligosaccharides, free amino acids, dietary fiber, vitamins and mineral compounds (including selenium up to 1.1 mg / kg) Increases the bioenergetic capabilities of the body, has a pronounced antioxidant, anticaries and antibacterial effect, is characterized by hypoglycemic properties, is effective in the treatment of gastric diseases and diabetes, increases immunity and protects the body from aging

Table 3 Ice Cream Functionality Indicators Functional ingredient Recommended intake, mg / day % of the daily needs of a person when consuming 100 g of ice cream Example 1 (prototype) Example 2 Mono- and disaccharides 100,000 25.0 11.0 Lactose 18500 no 15.0 Inulin 12000 no 25.0 Vitamin C 100.0 no 34.0 Antioxidants, based on quercetin dihydrate 60 no 15.0

Table 4 Ice Cream Analysis Data Ice Cream Performance By examples one 2 Organoleptic indicators Appearance Portions of ice cream of various shapes, due to the geometry of consumer packaging Portions of ice cream of various shapes, due to the geometry of consumer packaging Color Brown, uniform throughout the mass Purple, uniform throughout the mass Structure Homogeneous, without noticeable lumps of stabilizer, particles of lactose and ice crystals Homogeneous, without noticeable lumps of stabilizer, particles of lactose and ice crystals Consistency Dense Dense Taste and smell Pure, characteristic for this type of ice cream, without extraneous smacks and smells Pure, characteristic for this type of ice cream, without extraneous smacks and smells physical and chemical indicators Total mass fraction of solids in the finished product,%, not less than
Including dry substances of fruits and berries,%, not less than 23.0
3.0 17.0
3.0 Mass fraction of sucrose,%, not less 20,0 - Acidity, ° T 70 115 Overrun,%, not less 35 35 Nutritional and energy value per 100 g of product Energy value, kcal one hundred 58

Continuation of table 4 Nutritional value,% of daily intake, including: mono- and disaccharides 25.0 11.0 lactose - 15.0 inulin - 25.0 vitamin C - 34.0 potassium 0.75 2.5 antioxidants in terms of quercetin dihydrate - 15.0

Claims (1)

The composition of ingredients for functional fruit ice cream, including applesauce with a solids content of 12.0% and a stabilizer, characterized in that it additionally contains hydrolyzed milk and vegetable extract of an yacon with a solids content of 20.0% and the natural color “Red beet” (E 162), as well as the fact that Palsgaard 5913 is used as a stabilizer in the following selection of the ratio of ingredients, kg / t:
Apple puree with a solids content of 12.0% 250 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Hydrolyzed Milk Plant Extract dry matter 20% 744.2