RU2431410C2 - Ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. Ice-cream based on cow or goat milk contains liquid and dry milk products, fats, sugar, water and a stabiliser represented by amaranth seed flour in an amount of 1.5-2.0% of the end product weight.

EFFECT: invention allows to enhance biological value of the product, extend the range and increase economic efficiency of manufacturing.

4 tbl, 1 ex

Description

The invention relates to the dairy industry, to the technology for the production of ice cream and can be used in milk processing enterprises for the production of ice cream.

Expanding the assortment of functional dairy products has formed a tendency to use non-traditional plant materials in their composition, which makes it possible to improve the vitamin-mineral and amino acid composition and increase the nutritional and biological value of the finished product. Another important aspect in the field of creating functional products is the partial or complete replacement of non-natural stabilizers used in the dairy industry with natural ones.

A known method for the production of ice cream, in which amaranth starch is used as a stabilizer in an amount of 1.5-3.0% by weight of the final product [RU No. 2220584, IPC A23G 9/02].

The disadvantages of the method is the low biological value of the product. This is due to the fact that during the process of starch production, protein is isolated from amaranth, which is accompanied by the loss of essential amino acids and low molecular weight protein, which are inextricably linked to it.

The technical solution is to increase the biological value of the product, increase the economic efficiency of production, expand the assortment of ice cream.

This is achieved by the fact that the proposed ice cream contains cow or goat milk, powdered whole cow's milk, butter, sugar, water, and as a stabilizer flour from amaranth seeds in an amount of 1.5-2.0%.

The ice cream production method was carried out as follows: the milk mixture was made from whole cow’s or goat’s milk, whole cow’s milk powder, butter, sugar, water, stabilizer - amaranth seeds flour — according to the recipe, they were mixed, pasteurized at a temperature of 85 ° C, 15 minutes, cooled to a temperature of 0 ... 6 ° C, maturation took place within 4-5 hours, then the mixture was filtered and whipped in a freezer for 50 minutes, packaged in polymer molds and cooled to a temperature of -20 ° C, quenched in a refrigerator At a temperature of 27 ° C for 24 hours [1].

Cow or goat milk is used as one of the main ingredients in the preparation of the milk mixture, and amaranth seed flour is used as a stabilizer, which is added to the mixture in an amount of 1.5-2% along with the rest of the components.

The main raw material for the production of ice cream is cow's milk. As an alternative to cow's milk, it is possible to use goat's milk in the formulation, which makes it possible to enrich ice-cream with a complex of vitamins and microelements, polyunsaturated fatty acids; in addition, goat's milk contains a lot of beta-casein and sialic acid, which is part of the body's immunity barriers. The components of goat milk do not cause allergies in humans, which makes ice cream based on it a dietary product.

Amaranth is a valuable fodder, medicine, food, grain, vegetable and industrial crop. The uniqueness of amaranth in its unusually high nutritional value and edibility of all its parts, without exception, stems, leaves, seeds. Amaranth seeds contain in their composition,%: crude protein - 18.5, crude fat - 5.5, crude fiber - 4.8, crude ash - 3.8, moisture - 10.3, calcium - 0.2, phosphorus - 0.5. Amaranth in terms of protein content has the greatest coincidence with the theoretically calculated ideal protein, and in terms of the balance of amino acid composition (replaceable and irreplaceable amino acids) it is equal to the protein of human milk.

For comparison, the coefficient of assessment to the ideal protein: amaranth - 75, cow's milk - 72, soybeans - 68, barley - 62, wheat - 60, corn - 44, peanuts - 32.

Moreover, 100 g of amaranth protein contains 6.2 g of lysine, an essential amino acid that other plants do not have in such quantities. With a lack of lysine, food is simply not absorbed.

Amaranth seeds are rich in a complex of polyunsaturated fatty acids (linoleic, palmitic, stearic, oleic, linolenic), and their content is 77%, while 50% belongs to linoleic acid, from which arachidonic acid is synthesized, which is the basis for the synthesis of prostaglandins in the body.

Amaranth also contains other substances no less important for the human body, such as serotonin, red pigments, for example xanthines, bile acids, choline, steroids, B vitamins (riboflavin - B2, thiamine - B1), and rare vitamin E form of tocotriene, tocopherols, vitamin D, vitamin P, pantothenic acid, and also squalene.

Squalene counteracts carcinogens, bacteria, fungi, herpes virus, Einstein-Barr virus, as well as autoimmune diseases such as leukemia. Squalene helps the skin retain moisture and protect it from ultraviolet radiation. Squalene is necessary for people as an anti-carcinogenic, antimicrobial and fungicidal agent, since it has long been proven that it is oxygen deficiency and oxidative damage to cells that are the main causes of the aging of the body, as well as the appearance and development of tumors.

The use of flour from amaranth seeds as a stabilizing additive makes it possible to obtain a more perfect composition in terms of amino acid composition, due to the combination of milk and vegetable protein. The content of amaranth flour in large quantities of amylopectin and extremely small and uniform in size starch granules uniformly distributed throughout the volume gives it such characteristic properties of starches as low solubility, high gelatinization temperature (62-70 ° C), high amylographic viscosity, high water retention ability, stability of gels during freezing and thawing.

Table 1 gives the amino acid composition of amaranth.

Table 1 The content of amino acids in amaranth flour Amino acid Content, mg / 100 g Lysine 871 Histidine 542 Arginine 1642 Aspartic acid 1564 Threonine 644 Proline 924 Glycine 1317 Glutamic acid 3054 Alanine 680 Cystine 303 Valine 769 Methionine 321 Isoleucine 623 Leucine 946 Tyrosine 565 Phenylalanine 695 Serine 1181

In addition to this, amaranth seeds, along with a high starch content, contain a sufficient amount of proteins (13%), half of which belong to water-soluble albumin and globulin - known emulsifiers. Therefore, the use of flour of amaranth seeds as a stabilizer, without isolating starch from plant materials, allows you to save soluble proteins in its composition, which give the proposed stabilizer emulsifying properties [2].

As a result of the research, the optimal amount of stabilizer — flour from amaranth seeds — introduced into the composition to obtain ice cream — 1.5—2.0 mass% was determined.

When a stabilizer of less than 1.5 wt.% Was added to the composition, the coarse crystalline structure of ice cream was observed and its low resistance to melting. The ice cream overrun rate was 58%.

With the introduction of a stabilizer in an amount of 2 wt.%, Ice cream was characterized by a homogeneous structure and high resistance to melting. Overrun rate was 78%.

The use of a concentration of amaranth of more than 2% did not contribute to a significant improvement in the properties of the target product and is not economically feasible.

Example.

According to the well-known technology for the preparation of ice cream, ice cream was prepared in 4 formulations with cow and goat milk, the recipes of which are shown in table 2.

table 2 Ice cream recipe using amaranth flour flour as a stabilizer Ice Cream Recipe The content of components, g per 100 g of the mixture Whole milk (cow or goat) Unsalted butter Condensed Whole Milk with Sugar Whole powdered milk Granulated sugar Amaranth (flour) Water Total Goat Milk Ice Cream Recipe I 400 79.5 fifty 40.6 118.3 fifteen 296.6 1000 Recipe II 400 79.5 fifty 40.6 118.3 eighteen 293.6 1000 Recipe III 400 79.5 fifty 40.6 118.3 twenty 291.6 1000 Cow's milk ice cream Recipe IV 400 88.3 fifty 40.6 118.3 twenty 282.8 1000

Organoleptic characteristics of the optimal composition of ice cream (recipe III) with a content of flour from amaranth seeds in an amount of 2 wt.% Are presented in table 3.

Table 3 Organoleptic characteristics of the optimal composition of ice cream Name of indicator Characteristic Appearance Homogeneous Frozen Mass Structure and Consistency Homogeneous, fairly dense, without noticeable ice crystals, lumps of fat and stabilizer Taste, smell and aroma Pure, characteristic of creamy ice cream with a slight vegetable flavor Color White with a cream tint, uniform in weight

Physico-chemical indicators are given in comparison with the composition of the ice cream of the prototype and are presented in table 4.

Table 4 physical and chemical indicators Ice cream Mass fraction,%, not less Temperature, ° C, not higher milk fat sucrose dry matter overrun Ice cream prototype 10 10 - 72 -20 ± 2 Goat Milk Ice Cream 10 12 31 78 -20 ± 2 Cow's milk ice cream 10 12 31 80 -20 ± 2

The originality of the product lies in the fact that the ice cream obtained has functional, in particular, gerodietetic properties. This is due to the fact that the resulting product is characterized by the combination and natural balance of biologically active components, it is a source of dietary fiber, vegetable protein with a rich amino acid composition, polyunsaturated fatty acids. In addition, the presence of rutin in the composition of amaranth seeds helps to strengthen the walls of the capillaries and increase resistance to infections, and the combination of milk and vegetable protein makes it possible to obtain a more perfect composition in terms of amino acid composition.

The technological process of production allows to reduce the cost of ice cream by eliminating the time-consuming operation of isolating starch from amaranth seeds and allows using it both as an emulsifier and as an emulsion stabilizer.

Information sources

1. Technology of milk and dairy products / G.V. Tverdokhleb and others. - M .: Agropromizdat, 1991. - S.115-122.

2. Krylov L.V., Yurina Yu.S. Use of non-traditional raw materials in the creation of dietary products [http://www.msnuka.com / DN 2006 / Agricole 1 / 4_krylova: 201.v.htm.

Claims (1)

Ice cream based on cow or goat milk containing liquid and dried milk products, fats, sugar, water and a stabilizer, characterized in that the stabilizer uses flour from amaranth seeds in an amount of 1.5-2.0 wt.% Of the final weight product.