RU2543152C1 - Milk cocktail production composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk cocktail production composition contains the following components, wt %: 90.6-99.58 of milk base; 0.1-0.5 of ginger powder; 0.3-0.9 of natural honey; 0.02-8.0 of sugar sand and/or sugar substitute.

EFFECT: invention allows to enhance biological and vitaminous value of cocktail and improve its taste and aroma.

1 dwg, 3 tbl

Description

The invention relates to the food industry, namely to the dairy industry. As starting components, the basis of the composition for producing a milkshake contains, wt.%: Sugar and / or sweetener - 0.02-8.0; ginger powder - 0.1-0.5; natural honey - 0.3-0.9; dairy products, which use whole milk, and / or cream, and / or skim milk with a mass fraction of fat of not more than 0.05%, and / or reconstituted whole milk powder, and / or reconstituted skim milk powder, with a mass fraction fat not more than 0.05% - 90.6-99.58.

To improve the organoleptic properties of milkshakes and expand the assortment, flavorings in an amount of 0.006-0.01 wt.% Can be added to the composition by reducing the proportion of milk base to 90.59-99.574 wt.%.

A known composition for producing a milkshake containing dairy products - powdered milk and ice cream "ice cream", fillers - malt flour, rosehip syrup, bran and water (RF patent No. 2282363, publ. 08/27/2006, A23C23 / 00, A23L2 / 38, A23L2 / 52). A disadvantage of the known milkshake are low organoleptic characteristics.

Closest to the claimed invention is a composition for producing a milkshake containing a milk base, a sweetener - granulated sugar and / or sugar substitute, flavoring agent, stabilizer-foaming agent, food coloring and a sterile gas agent (RF patent No. 2148933, publ. 05.20.2000 , A23C 23/00, C12G 3/06).

The disadvantage of this milkshake is its low biological value and low vitamin activity.

The technical result of the proposed solution is to increase the biological and vitamin value of the product, improving organoleptic characteristics, namely taste and aroma.

The technical result is achieved in that the composition for the production of a milkshake, obtained from milk base, granulated sugar and / or sweetener, additionally contains ginger powder and natural honey in the following ratio, wt.%:

Granulated sugar and / or sweetener - 0.02-8.0

Ginger Powder - 0.1-0.5

Natural honey - 0.3-0.9

Milk base - 90.6-99.58

The invention consists in the following.

For the production of a milkshake, a composition is used that includes milk base, granulated sugar and / or sweetener, ginger powder, natural honey in the following ratio, wt.%:

Granulated sugar and / or sweetener - 0.02-8.0

Ginger Powder - 0.1-0.5

Natural honey - 0.3-0.9

Dairy base: whole milk, and / or cream,

and / or skim milk with a mass fraction of fat of not more than 0.05%,

and / or reconstituted whole milk powder,

and / or reduced milk skimmed milk powder,

with a mass fraction of fat not more than 0.05% - 90.6-99.58

Ginger and the food products obtained from it have a number of significant advantages: when they are used, a person receives a whole complex of medicinal biologically active compounds, micro and macro elements such as phosphorus, sodium, calcium, iron, and potassium are present in the rhizome of this plant (www.polzavred. ru).

Ginger includes an almost complete complex of B vitamins, which are necessary, first of all, for the work of the cardiovascular system (folic acid), as well as for maintaining the body in good shape. Vitamin C will protect against colds, which is why tinctures from ginger root are often recommended to drink with flu or just for prevention in the winter and the period of exacerbation of viral diseases. The rich content of calcium, magnesium, phosphorus and zinc will help strengthen bones and joints, which is important for older people, as well as for those who suffer from arthritis, arthrosis or, for example, suffer from spinal problems (http://natpit.ru).

In addition, ginger contains all the essential amino acids for humans (including tryptophan, threonine, lysine, methionine, phenylalanine and valine) (http://www.veda-life.com).

Honey contains a wide range of trace elements, such as calcium, iron, zinc, potassium, phosphorus, magnesium, copper, chromium, manganese and selenium, which are essential for health, including maintaining a normal blood sugar balance.

In combination with honey, ginger helps the body absorb milk: it is digested faster, accelerates blood circulation and brain activity (www.oldmed.ru).

The chemical composition of honey is very complex and diverse. It contains more than 300 substances - carbohydrates, organic acids and their salts, nitrogen compounds (amino acids, proteins, amides, amines), minerals, vitamins, hormones, enzymes, higher alcohols (mannitol, dulcite, etc.), essential oils, dyes, tepenoids, sterols, phosphatides and other lipids (http://sohmet.ru).

The following are examples of six formulations of the proposed composition for a milkshake.

Table 1 Components Recipe per 1000 kg one 2 3 four 5 6 7 Whole milk 936 - - 987.7 936 951.8 Skimmed milk powder, reconstituted - 932 - - - - Normalized milk - - 932 - - - Natural honey 9 four four 8 3 four Ginger powder 5 four four four one four Granulated sugar fifty 60 60 - 60 40 Aspartame Sweetener - - - 0.3 - 0.2

Organoleptic characteristics of a milkshake made from the claimed composition are shown in table 2.

table 2 Name of indicator Characteristic Appearance Opaque liquid.
Precipitation allowed at the bottom of the container Consistency Liquid, homogeneous, non-viscous, slightly viscous Without protein flakes and clumps of fat Taste and Aroma Pronounced, with a taste and aroma of non-dairy components used in the manufacture of cocktails
Foreign taste and odor not allowed Color White, with a cream tint, uniform throughout the mass

Improving organoleptic characteristics is provided by the introduction of honey and ginger.

The introduction of ginger gives the cocktail a light burning taste and a specific aroma. The pungent-like substance gingerol gives the burning taste to ginger, and the essential aroma is essential oils, the content of which in ginger is 1-3%.

The composition of honey includes about 200 different compounds of aromatic nature. These substances are mainly represented by alcohols, aldehydes, ketones, acids and esters of alcohols with organic acids. Aromas of honey add flavor to a milkshake.

Thus, the combination of aromatic substances contained in honey and ginger creates a mild flavor and warm aroma of the composition of a milkshake.

In the process of developing the composition, trial samples of a cocktail with a different ratio of the main components were developed. Test samples were evaluated by organoleptic indicators. As a result of the tasting, the optimal ratio of the components of the composition of the milkshake was determined to obtain a product with a harmonious taste and aroma.

The tasting results are presented in table 3.

Table 3 Mass fraction of natural honey, wt.% Mass fraction of ginger powder, wt.% Organoleptic characteristics of the cocktail 0.2 0.05 The taste and aroma of the product are slightly 0.4 0.4 Pleasant, light burning taste of a cocktail, a harmonious combination of honey aroma with hints of ginger 1,0 0.6 The high content of honey and ginger gives the finished cocktail a pronounced hotness and strong aroma, contribute to the appearance of an undesirable aftertaste

The recommended daily intake of ginger powder is 0.5-1 g three times a day. The daily intake of dry ginger powder for an adult is 3-4 g, for pregnant women - 1-2 g.

100 g of the cocktail contains ginger powder in an amount of 0.1-0.5 g. Daily use of the cocktail produced according to the proposed recipe helps to satisfy the daily needs of the body for ginger and does not adversely affect the course of pregnancy.

The use of honey in an amount of 0.3-0.9 wt.% In combination with a sweetener (Table 1, Art. 5) allows the use of a cocktail for food for patients with diabetes, because the recommended daily intake of honey for such patients is 40-60 g.

The composition for producing a milkshake and a milkshake with its use are prepared as follows (see Figure 1).

Raw milk, cream is sent for cleaning. In the production of a cocktail with a certain fat content, the purified milk is normalized by the mass fraction of fat. Milk powder is previously restored. To do this, it is dissolved in warm water, mixed thoroughly, kept for 30-40 minutes to swell the milk proteins and filtered. Prepared milk raw materials are mixed with granulated sugar and / or sweetener, which are pre-dissolved in milk and filtered. Similarly, honey is dissolved in milk, after which it is filtered. Ginger powder is also previously dissolved in milk.

The mixture of milk with fillers prepared for sterilization is preheated in the regenerative section of the sterilization tube system to 73-78 ° C and sent to a deaerator to remove oxygen and other gases. Deaeration is carried out to prevent oxidation of the constituent components of the cocktail under the influence of oxygen, as well as to preserve its taste and aroma. From the deaerator, the mixture is pumped into the homogenizer and homogenized at a pressure of 20-25 MPa. The homogenized mixture is sent for bottling in prepared glass containers and capping. Next, the bottles with the cocktail are sent for sterilization in autoclaves at a temperature of 115 ° C. The sterilization process allows you to increase the shelf life of the cocktail up to 6 months without the use of preservatives. The finished product is labeled and sent for storage and sale.

Thus, the claimed technical result has been achieved: the milkshake obtained by the presented composition can increase the biological and vitamin value, improve organoleptic characteristics.

Claims (1)

Composition for the production of a milkshake obtained from milk base, granulated sugar and / or sweetener, characterized in that it additionally contains ginger powder and natural honey with the following components, wt.%:
Granulated sugar and / or sweetener 0.02-8.0 Ginger powder 0.1-0.5 Natural honey 0.3-0.9 Milk base 90.6-99.58

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