RU2507862C1 - Frozen dessert production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of frozen desserts based on vegetal raw materials. The method envisages recipe components preparation, mixing apple juice, black chokeberry juice, liquid sugar, dry concentrate of whey proteins, gelatine, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.

EFFECT: invention allows to produce a new 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 of producing a frozen dessert, comprising 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 for producing a frozen dessert, comprising preparing the recipe components, mixing the fruit component with sugar and whey, pasteurization, cooling, molding and freezing, according to the invention, apple juice and juice are used as the fruit component chokeberry, whey is used in the form of a dry whey protein concentrate, and sugar in liquid form, in the composition of the mixture, gelatin, citric acid and water are additionally used, for freezing is carried out by milling before molding and subsequent hardening, and the components are used in the following ratio of costs, parts by weight:

apple juice, calculated on 10% solids content 228 aronia juice in terms of 10% solids content 60 liquid sugar 431 dry whey protein concentrate 8.4 gelatin 6 lemon acid one water before the release of the target product 1000.

Embodiments of the present invention provide the possibility of introducing into the product during molding the flavoring components and / or its glazing after hardening,

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Juice is prepared from prepared apples and chokeberry according to traditional technology, which is sent for mixing immediately after receipt or after storage in frozen or canned form.

When using apple juice and / or chokeberry juice with a dry substance content that does not match the formulation, they recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APPP "Canned fruit and vegetable" , 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 slices, 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 using the described technology is a portion 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 obtaining a frozen dessert, comprising preparing the recipe components, mixing the fruit component with sugar and whey, pasteurization, cooling, molding and freezing, characterized in that apple fruit and chokeberry juice, whey are used as the fruit component used in the form of a dry concentrate of whey proteins, and sugar in liquid form, gelatin, citric acid and water are additionally used in the mixture, freezing is carried out by means of a freeze prior to molding and subsequent hardening, and the components are used in the following ratio of costs, parts by weight:
apple juice, calculated on 10% solids content 228 aronia juice in terms of 10% solids content 60 liquid sugar 431 dry whey protein concentrate 8.4 gelatin 6 lemon acid one 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 claims 1 or 2, characterized in that after quenching the product is glazed.