RU2502316C1 - Frozen dessert production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mixing apricot puree, sugar, inuline, "INGRESAN G-10/K" stabiliser-emulsifier, "Apricot" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.

EFFECT: invention allows to produce a frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.

3 cl

Description

The invention relates to a technology for the production of frozen desserts based on plant materials.

A known method for the production of frozen dessert, which includes preparing the recipe components, mixing the fruit component with sugar, starch and whey, pasteurization, cooling, molding and freezing in contact with solid carbon dioxide (RU 2092079 C1, 1997).

The disadvantage of this method is to obtain the target product in the form of ice, suitable for use only in a defrosted state.

The technical result of the invention is to obtain a new frozen dessert with a consistency, making it possible to use it without defrosting.

This result is achieved by the fact that in the method of manufacturing a frozen dessert, comprising preparing the recipe components, mixing the fruit and berry component with sugar and polysaccharide, pasteurization, cooling, molding and freezing, according to the invention, apricot puree is used as the fruit and berry component, as a polysaccharide use inulin, the mixture additionally uses the stabilizer-emulsifier "INGRESAN G-10 / K", flavoring "Apricot", citric acid and water, freezing was carried out they are revealed by milling before molding and subsequent hardening, and the components are used in the following ratio of costs, parts by weight:

apricot puree, in terms of 12% solids content 294 sugar 200 inulin 104.2 emulsifier stabilizer "INGRESAN G-10 / K" 4,5 flavoring "Apricot" 0.8 lemon acid 1,6 water before the release of the target product 1000

Embodiments of the present invention provide for the possibility of introducing into the product during molding the flavor components and / or its enrobing after hardening.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Purees are made from prepared apricots according to traditional technology, which are sent for mixing immediately after receipt or after storage in frozen or canned form.

The preparation of the recipe mixture is carried out in accordance with traditional technology with the sequential introduction of liquid, viscous and dry components into the mixer. The stabilizer-emulsifier "INGRESAN G-10 / K" used in the mixture is a commercially available preparation containing components E410, E412 and E471, approved for use in the Russian Federation in accordance with SanPiN 2.3.2.1293-03, and manufactured by Esarom Essenzenfabrik GIVIBH , Austria.

When using apricot puree with a dry matter content that does not coincide with the formulation, recalculate its consumption to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodoizomat, 1990, p. 124).

It is possible to carry out mixing by heating with simultaneous pasteurization of the mixture. Otherwise, pasteurization is carried out by any known method, with or without heating. The pasteurized mixture is cooled, freezed and molded, possibly directly into the container, if necessary, introducing flavoring components in the form of rods, layers or pieces, for example chocolate, jam, candied fruits, nuts, hardened, if necessary, glazed and packaged or packed in a consumer container to obtain the target product.

The target product obtained by the described technology represents portions of various shapes, due to the geometry of the molding equipment or consumer packaging, if molding is carried out directly in it, with or without glaze, has a uniform, dense consistency with inclusions of flavoring additives, if any, the characteristic taste of the plant materials used with a touch of flavorings and glazes, if any. The overrun of dessert is from 40 to 90%, depending on the type of equipment used, which makes it possible to use it in frozen form.

The shelf life of the target product at a storage temperature of 18 ° C is 6 months. At the same time, as in the closest analogue, the product retains the color of the original plant material in spite of the guaranteed contact with atmospheric oxygen provided during the freezing process.

Thus, the proposed method allows you to get a new frozen dessert based on plant materials with a consistency, providing the possibility of its use without defrosting.

Claims (3)

1. A method of manufacturing a frozen dessert, comprising preparing the recipe components, mixing the fruit component with sugar and a polysaccharide, pasteurization, cooling, molding and freezing, characterized in that apricot puree is used as the fruit component, inulin is used as the polysaccharide, the composition of the mixture additionally uses the stabilizer-emulsifier "INGRESAN G-10 / K", flavor "Apricot", citric acid and water, freezing is carried out by milling before forming lowering and subsequent hardening, and the components are used at their next content in parts by weight:
apricot puree, in terms of 12% solids 294 sugar 200 inulin 104.2 emulsifier stabilizer "INGRESAN G-10 / K" 4,5 flavoring "Apricot" 0.8 lemon acid 1,6 water before the release of the target product 1000. 2. The method according to claim 1, characterized in that during the molding process, flavor components are introduced into the product. 3. The method according to p. 1 or 2, characterized in that, after hardening, the product is glazed.