RU2528067C1 - Dairy dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dairy dessert includes curd or cheese whey - 62.0-75.0, dry whole milk or dry cheese whey - 2.5-15.0, sugar sand - 2.0-6.0, flavour food additive (cocoa/coffee/chicory or fruit-and-berry filler) - 0.8-15.0, "Ground" fibres (wheat or rye) - 0.2-1.0, taste flavouring agent - 0.02-0.05, stabilising agent - 0.1-0.25, citric acid - 0.01-0.05, girasol powder - 3.0-5.0, oat flour - 3.0-5.0, the ratio of oat flour to girasol flour being 1:0.6 - 1:1.25, water - balance. The initial components ratio is expressed in terms of wt %.

EFFECT: manufacture of a product with enhanced accessibility of milk protein, improvement of the product preventive properties providing for digestive tract work normalisation, lipometabolism regulation and caloric content decrease.

3 ex

Description

The invention relates to food and dairy industries and can be used in the production of puddings and desserts.

Dairy products are known, of which the closest in terms of essential features to the declared one is the Surprise chocolate pudding with Jerusalem artichoke (TU 9222-001-05-331204-96) containing at least 10% fat, 15% sugar, and a dietary supplement Jerusalem artichoke (TU 9379-003-1186470) - at least 1%. Pudding is produced on the basis of dairy raw materials: cream with ppm. fat 30%, milk ppm fat 3.5%, using an aromatic filler of cocoa powder and a stabilizer (see Polyansky, Rodionova, Glagolev. Jerusalem artichoke. Prospects for use in the dairy industry. Voronezh. - 1999. - P.72).

However, this product does not provide optimal enrichment of the diet with nutrients such as Fe, Mg, vitamins B ₁ , E, choline, tyrosine, essential oils, and does not fully provide fiber.

The closest set of essential features to the declared is Milk Pudding containing milk with mdzh. 1.5%, skimmed milk powder (COM) or cream powder with mdzh 35%, Jerusalem artichoke powder, oat flour, granulated sugar, dietary fiber Vitacel WF-600 or Vitacel WF-200, food and taste additive and water. Additionally, it may contain a flavoring agent, citric acid, a stabilizer (see RF Patent 2425580).

The technical result to which the claimed invention is directed is to increase the digestibility of milk protein, improve its prophylactic properties, which ensure normalization of the gastrointestinal tract (GIT) and regulation of fat metabolism, as well as a decrease in calorie content.

The technical result is achieved by creating a milk dessert, including milk whey (cottage cheese or cheese), whole milk powder (SCM) or dry cheese whey, oat flour with a ratio of Jerusalem artichoke powder from 1: 0.6 to 1: 1.25, powder Jerusalem artichoke, a food and taste additive (cocoa / coffee / chicory or fruit and berry, fruit and berry filler), granulated sugar, dietary fiber (PV) "Ground" (wheat or rye) and water with the following content of the starting components, wt.%:

Milk whey (curd or cheese) 62.0-75.0 Whole milk powder (SCM) or powdered cheese serum 2.5-15.0 Oat flour 3.0-5.0 Jerusalem artichoke powder 3.0-5.0 Food supplement (cocoa / coffee / chicory or fruit and berry filling) 0.8-15.0 Granulated sugar 2.0-6.0 Dietary fiber "Ground" (wheat or rye) 0.2-1.0 Water Rest

In addition, the milk dessert may additionally contain a flavoring agent, stabilizer, citric acid in the following content of the starting components, wt.%:

Milk whey (curd or cheese) 62.0-75.0 Whole milk powder (SCM) or milk powder cheese whey 2.5-15.0 Oat flour 3.0-5.0 Jerusalem artichoke powder 3.0-5.0 Food supplement (cocoa / coffee / chicory or fruit and berry filling) 0.8-15.0 Granulated sugar 2.0-6.0 Dietary fiber "Ground" (wheat or rye) 0.2-1.0 Flavor flavor 0.02-0.05 Stabilizer 0.1-0.25 Citric Acid 0.01-0.05 Water Rest

The inventive milk dessert has enhanced preventive properties due to the introduction of oat flour, characterized by a reduced starch content, a high content of antioxidant vitamins, trace elements Mg and Fe, the presence of soluble and insoluble fiber that regulates the secretion of gastric juice. “Wheat” rye or rye fiber obtained by extrusion processing of wheat / rye bran with an increased sorption surface, water-absorbing, gelling and emulsifying abilities can be used as PV. The combination of oatmeal, Jerusalem artichoke, PV "Ground" with milk whey (curd or cheese) increases the digestibility of milk protein, the ability of the product to regulate fat metabolism, get rid of toxins, lower blood sugar, and increase immunity.

Powder from Jerusalem artichoke tubers is used according to TU 9164-010-53911842; oatmeal according to TU 9293-002-43175543-03; dietary fiber "Ground" - TU 9295-047-11995782-04; milk whey - GOST R 53438-2009 "Milk whey. Technical conditions "; powdered milk - GOST R 52791 "Canned milk. Milk powder. Technical conditions. "

The technology for the production of dairy pudding consists of the following operations:

- acceptance and preparation of raw materials;

- the introduction of dry components in serum;

- preparation of the mixture in accordance with the recipe;

- adding water;

- heat treatment of the mixture;

- cooling;

- the introduction of fruit and berry or fruit and berry fillers.

The production process is as follows:

Pre-sieved all dry components. The flavoring additive (cocoa / coffee / chicory) is ground with sugar. Whole milk powder or dry cheese whey is dissolved in whey (curd or cheese) heated to (50-55) ° C, mixing thoroughly to prevent the formation of lumps. The resulting milk mixture is heated to a temperature of 80 ° C and dry LDPE with sugar is added with stirring, then Jerusalem artichoke powder and oat flour are added at a ratio of Jerusalem artichoke powder from 1: 0.6 to 1: 1.25. Add dietary fiber "Ground" (wheat or rye) and the required amount of water. The resulting mixture is stirred, heated to a temperature of (85-87) ° C and incubated for 15-20 minutes at this temperature, then cooled and packaged.

LDPE in the form of fruit and berry, fruit and berry fillers is added after cooling.

Get the product at the following content of the starting components, wt.%:

Milk whey (curd or cheese) 62.0-75.0 Whole milk powder (SCM) or milk powder cheese whey 2.5-15.0 Oat flour 3.0-5.0 Jerusalem artichoke powder 3.0-5.0 Food supplement (cocoa / coffee / chicory or fruit and berry filling) 0.8-15.0 Granulated sugar 2.0-6.0 Dietary fiber "Ground" (wheat or rye) 0.2-1.0 Water Rest

In addition, the milk dessert may additionally contain a flavoring agent, stabilizer, citric acid in the following content of the starting components, wt.%:

Milk whey (curd or cheese) 62.0-75.0 Whole milk powder (SCM) or milk powder cheese whey 2.5-15.0 Oat flour 3.0-5.0 Jerusalem artichoke powder 3.0-5.0 Flavoring supplement (cocoa / coffee / chicory or fruit, fruit and berry filler) 0.8-15.0 Granulated sugar 2.0-6.0 Dietary fiber "Ground" (wheat or rye) 0.2-1.0 Flavor flavor 0.02-0.05 Stabilizer 0.1-0.25 Citric Acid 0.01-0.05 Water Rest

Example 1

Sift all dry components. The flavoring additive (cocoa or coffee) is ground with sugar. Whole milk powder or dry cheese whey is dissolved in whey (curd or cheese) heated to (50-55) ° C, mixing thoroughly to prevent the formation of lumps. The milk mixture is heated to a temperature of 80 ° C and added with stirring LDPE with sugar, Jerusalem artichoke powder and oat flour with a ratio of Jerusalem artichoke powder from 1: 0.6 to 1: 1.25, add dietary fiber “Ground” (wheat or rye) and the required amount of water. The resulting mixture is stirred, heated to a temperature of (85-87) ° C and incubated for 15-20 minutes at the indicated temperature, then cooled to a temperature of (20 ± 2) ° C and packaged.

Get the product at the following content of starting components, wt.%:

Curd whey 75.0 Whole milk powder 10.0 Oat flour 5,0 Jerusalem artichoke powder 4.0 Food supplement (cocoa or coffee) 0.8 Granulated sugar 2.0 Dietary fiber "Ground" (wheat or rye) 0.2 Water 3.0

Example 2

Milk dessert is obtained according to example 1, while replacing curd cheese with cheese, dry LDPE is replaced with fruit and berry or fruit and berry filling and flavor flavoring is additionally added in an amount of 0.02%, a stabilizer in an amount of 0.1%, citric acid in an amount of 0 , 05%. Get the product at the following content of starting components, wt.%:

Cheese whey 70.0 Whole milk powder 2,5 Oat flour 3.0 Jerusalem artichoke powder 5,0 Flavoring supplement (fruit and berry or fruit) 15.0 Granulated sugar 3.0 Flavor flavor 0.02 Stabilizer 0.1 Citric Acid 0.05 Dietary fiber "Ground" (wheat or rye) 0.7 Water 0.63

Example 3

Milk dessert is obtained according to example 1, while replacing whole milk powder with dry cheese whey. Get the product at the following content of the starting components, wt.%.

Curd whey 62.0 Dry cheese whey 15.0 Oat flour 3.0 Jerusalem artichoke powder 3.0 Flavoring supplement (chicory) 1,0 Granulated sugar 6.0 Dietary fiber "Ground" (wheat or rye) 1,0 Water 9.0

Claims (1)

Milk dessert, including milk whey, granulated sugar, food flavoring additive (cocoa / coffee / chicory or fruit and berry, fruit and berry filler), whole milk powder (SCM) or dry cheese whey, water, Jerusalem artichoke powder, oat flour in the ratio it to Jerusalem artichoke powder from 1: 0.6 to 1: 1.25, dietary fiber “Ground” (wheat or rye), flavor flavoring, stabilizer, citric acid with the following content of the starting components, wt.%:
Milk whey (curd or cheese) 62.0-75.0 Whole milk powder (SCM) or powdered cheese serum 2.5-15.0 Oat flour 3.0-5.0 Jerusalem artichoke powder 3.0-5.0 Food supplement (cocoa / coffee / chicory or fruit and berry filling) 0.8-15.0 Granulated sugar 2.0-6.0 Dietary fiber "Ground" (wheat or rye) 0.2-1.0 Flavor flavor 0.02-0.05 Stabilizer 0.1-0.25 Citric Acid 0.01-0.05 Water Rest