RU2535361C1 - Powder composition for yoghurt-type dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: powder composition for yoghurt-type dessert includes a fat-containing component represented by a cocoa butter based dry mixture in an amount of 17.5-19.5, thickeners represented by modified potato starch in an amount of 17.5-19.5, modified maize starch - 17.5-19.5, maltodextrin - 17.5-19.5 and xanthum gum - 2.3-2.6, an acidifying substance represented by ascorbic acid - 0.5-0.7, other components i.e. yoghurt flavouring agent - 0.2-0.4, apple cellulose - 5.8-6.5 and culinary salt - 0.2-0.4 and taste additives - balance. The initial components quantities are expressed in terms of wt %.

EFFECT: invention provides for a product with organoleptic characteristics allowing to imitate a natural yoghurt.

2 cl, 2 tbl

Description

The invention relates to the food industry, namely the production of a powder composition for a dessert such as yogurt.

A known powder composition for a dessert such as yogurt, including a dry fat-containing component, a thickener, an acidifying agent, a yorgut flavor and flavorings.

(see RF Patent No. 2111192, A23C 9/16, 1997)

This invention by its technical nature and the achieved result is the closest analogue of the proposed technical solution.

The known powder composition for a dessert such as yogurt includes milk powder as a dry fat-containing component, carboxymethyl cellulose and carrageenan as thickeners, and citric acid as an acidifying agent, in the following ratio, wt. %:

powdered milk - 88.6

carrageenan - 1.7

carboxymethyl cellulose - 5.1

citric acid - 2.6

yogurt flavor - 1.7

flavoring additives - 0.3

The disadvantage of this product is its high protein content, which affects the organoleptic properties of the product and does not provide the proper quality of imitation of natural yogurt.

The technical task of the development is to obtain a product with organoleptic characteristics that allow the product to mimic natural yogurt.

The problem is solved by creating a powder composition for dessert such as yogurt, which includes a dry fat-containing component, a thickener, an acidifying substance, a flavoring of yogurt and flavoring additives, which additionally contains salt and apple fiber, as a dry fat-containing component contains a dry mixture based on coconut oil, as thickeners - modified potato starch, modified corn starch, maltodextrin and xanthan gum, and as acidifying eschestva - ascorbic acid at the following content of initial components, wt. %:

dry coconut oil blend 17.5-19.5 modified potato starch 17.5-19.5 modified corn starch 17.5-19.5 maltodextrin 17.5-19.5 xanthan gum 2.3-2.6 apple fiber 5.8-6.5 table salt 0.2-0.4 vitamin C 0.5-0.7 yogurt flavor 0.2-0.4 flavoring additives rest

At the same time, the powder composition for a dessert such as yogurt contains flavorings from a number of: powdered sugar, strawberry sublimate cube, strawberry juice dry.

Introduction to the composition of apple fiber is due to the fact that it does not supply energy and nutrients, practically does not contain calories, and helps lower blood cholesterol. Its effect on these indicators is almost equivalent to the expected effect of taking natural yogurt, especially for people in need of weight loss, in addition, it is a substance that absorbs water and forms a dense structure of water-restored yogurt. Salt is introduced into the composition of this lactic acid product containing, as an acidifying substance, a relatively large amount of ascorbic acid, to prevent disturbances in the acid balance of the body. With an optimized ratio of components, the presence of modified potato and corn starches, maltodextrin and xanthan gum in the thickener ensures the desired thickening effect and uniformity of the emulsion, in which coconut oil acts as a dispersed phase, when dissolved in water.

The following powder components are used according to the invention: Cegepal VF-HC 77 coconut oil dry mix (FRG), modified potato starch / nab (esterified starch), E1414 Emjel EP 300 (FRG) modified corn starch E1450 Trecomex CO2 (modified with acetic acid ) (Germany), apple fiber GN-TSEL FB-9, flavoring yogurt GOST R52177-2003, xanthan gum - E415, table salt GOST 51574-2000, ascorbic acid GOST 4815-76, powdered sugar GOST 22-94, maltodextrin TU 9187-004-52562523-2006, strawberry sublimate cube, club Nika juice is dry. All raw materials used for the production of mixtures must comply with the provisions of clause 3.6 of the sanitary-epidemiological rules and standards "Hygienic requirements for food safety and nutritional value. SanPiN 2.3.2.1078-01", approved. The chief state sanitary doctor of the Russian Federation 06.11.2001.

The invention is illustrated by examples.

Example 1. To prepare a powder composition for a dessert such as yogurt, the following components are mechanically mixed, wt.%: Dry mix based on coconut oil - 17.5, modified potato starch - 17.5, modified corn starch - 17.5, maltodextrin - 17 5, xanthan gum - 2.3, apple fiber - 5.8, table salt - 0.2, ascorbic acid - 0.5, yogurt flavor - 0.2, icing sugar - 12.5, strawberry sublimate cube - 5 , 6, strawberry juice dry - 2.9. To prepare a sample of dessert such as yogurt in 100 ml of drinking water add 20 g of the powder mixture and mix with a spoon until the lumps disappear.

Example 2-4. Powder formulations are prepared for a dessert such as yogurt and dessert samples of a yogurt type according to the technology described in Example 1.

The composition of the compositions of the examples are presented in table 1.

Table 1 The components of the composition, wt.% Samples by examples one 2 3 four Coconut oil dry mix 17.5 19.5 16.5 20.5 Modified potato starch 17.5 19.5 16.5 20.5 Modified corn starch 17.5 19.5 16.5 20.5 Maltodextrin 17.5 19.5 16.5 20.5 Xanthan gum 2,3 2.6 2,8 2.0 Apple fiber 5.8 6.5 6.8 5.5 Common salt 0.2 0.4 0.4 0.1 Vitamin C 0.5 0.7 0.8 0.4 Yogurt Flavor 0.2 0.4 0.5 0.1 Flavoring additives powdered sugar 12.5 11,4 14.2 9.9 strawberry sublimate cube 5,6 - 5,6 strawberry juice dry 2.9 - 2.9

The results of the evaluation of the organoleptic characteristics of the obtained samples are presented in table 2. For comparison, the same indicators of the natural product are shown in accordance with the requirements of 5.2.1. GOST R 51331-99 "Yoghurts. General specifications. "

table 2 Name of indicator Samples by examples Indicators according to GOST 51331-99 one 2 3 four Appearance and Consistency Homogeneous moderately viscous. With the presence of inclusions of flavoring - strawberries. Homogeneous moderately viscous. Inhomogeneous, liquid. Heterogeneous, viscous Homogeneous moderately viscous. When using food additives - with the presence of their inclusions. With the taste and aroma of additives. Taste and smell Sour milk, with a taste and smell of flavoring - strawberries are moderately sweet. Sour-milk, without extraneous smacks and smells, moderately sweet Sweet aftertaste and smell additives Sour without odors Sour-milk, without extraneous smacks and smells, moderately sweet. Taste and aroma of additives are allowed. Color Flavoring Color - Strawberry - Pink Milky white, uniform throughout the mass Additive color pink White Milky white, uniform throughout the mass or with the color of the ingredient introduced.

As can be seen from table 2, the organoleptic characteristics of the samples prepared using the powder composition for desserts such as yogurt according to the invention (examples 1 and 2) correspond to the quality indicators presented to natural yogurt. Deviation of the quantitative content of the components of the composition from the optimized values (examples 3 and 4) leads to a deterioration in the organoleptic properties of the resulting product.

Using the proposed powder composition allows you to cook low-protein desserts such as yogurt, which expands the possibilities of their use in diet food.

Claims (2)

1. A powder composition for dessert such as yogurt, comprising a dry fat-containing component, a thickener, an acidifying agent, a flavoring of yogurt and flavorings, characterized in that it additionally contains apple fiber and table salt, as a dry fat-containing component contains a dry mixture based on coconut oil, as thickeners, modified potato starch, modified corn starch, maltodextrin and xanthan gum, and ascorbic acid as acidifying agent . The one with the following content of initial components, wt%:
dry coconut oil blend 17.5-19.5 modified potato starch 17.5-19.5 modified corn starch 17.5-19.5 maltodextrin 17.5-19.5 xanthan gum 2.3-2.6 apple fiber 5.8-6.5 table salt 0.2-0.4 vitamin C 0.5-0.7 yogurt flavor 0.2-0.4 flavoring additives rest 2. The powder composition for a dessert such as yogurt according to claim 1, characterized in that it contains flavorings from the series: icing sugar, strawberry sublimate cube, strawberry juice dry.