RU2546220C1 - Soft dairy ice cream with sugar sorghum syrup - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for manufacture of soft ice cream varieties. Soft dairy ice cream with sugar sorghum syrup includes whole cow milk, drinking cream, dry defatted milk and sugar sorghum syrup. Additionally, "Cremodan SE-406" stabiliser and "Citri-Fi" food fibres are introduced into ice cream; the mixture is stirred and frozen. The mixture components are taken at the specified ratio.

EFFECT: invention allows to enhance nutritive value, improve microbiological indices, structure and ogranoleptic indices of soft ice cream, reduce caloric content, enrich the product with ballast substances, enhance stable structure during freezing, improve characteristics of melting and shape stability and increase storage life.

3 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the dairy, and can be used for industrial production of soft varieties of ice cream.

A known composition for the production of milk ice cream, including whole cow's milk, skimmed milk powder, granulated sugar, vanilla, drinking water, a stabilizer, which is used as a mixture of stabilizer-emulsifier Denays 805R and oat fiber "Vitacel HF" - 401 [ RF patent No. 2400100, publ. in bull. No. 2009100786/10, 01/14/2009].

The disadvantage of this method is the multicomponent, high sucrose content, high calorie content, low nutritional value.

The closest in technical essence and the achieved effect is the formulation of milk ice cream containing butter, skimmed milk powder, granulated sugar, high-fructose corn syrup, glycerin, emulsifier-stabilizer ICS-06001, fruit or fruit extract, fruit or fruit flavor, natural dye , dietary supplement and water [RF Patent No. 2409968, publ. in bull. No. 2008131603/10, 07/30/2008].

The disadvantages of the prototype are multicomponent, high sucrose content, the use of expensive plant and animal raw materials, low nutritional and biological value and short shelf life of the product.

An object of the invention is to develop a formulation of soft milk ice cream with sugar sorghum syrup, which allows to increase its nutritional value, lower calorie content, reduce sucrose content, increase structure stability during freezing, improve melting and shape stability, and extend the shelf life of the finished product.

To solve the technical problem of the invention, soft milk ice cream with sugar sorghum syrup is proposed, including whole cow's milk, drinking cream, skimmed milk powder, characterized in that it is supplemented with the Cremodan SE-406 stabilizer and Citri-Fi dietary fiber, mix and freeze the mixture with the following contents of the recipe components, kg per 1 ton of finished product:

Cow's milk - 675.0

Drinking cream - 56.0

Skimmed milk powder - 44.0

Sorghum Syrup - 221.0

The stabilizer "Cremodan SE-406" - 1,0

Dietary fiber "Citri-Fi" - 3.0

The technical result of the invention is to improve the functional properties of the product (improve the metabolism and digestion in the human body), reduce calories, increase nutritional and biological value through the use of sugar sorghum syrup, which includes fructose and glucose, vitamins, micro and macrocells and Citri-Fi fiber.

Syrup of sugar sorghum helps to enrich this product with ballast substances and increase its nutritional value; improves structure-forming properties and shape stability of ice cream; allows to reduce microbiological contamination, thereby increasing the shelf life of the product.

Introduction of Citri-Fi dietary fiber enriches this product and increases its nutritional value, allows to increase the overrun of soft milk ice cream, and increases the stability of the ice cream structure during freezing and storage of the finished product.

Soft milk ice cream with sugar sorghum syrup is produced as follows.

Cow's milk and drinking cream, heated to a temperature of 45 ° C, are fed into the mixing plant, then sugar sorghum syrup and pre-mixed dry ingredients are added to a temperature of 45 ° C.

For the production of soft milk ice cream with sugar sorghum syrup, cow's milk is used in accordance with GOST 52054-2003, drinking cream is in accordance with GOST R 52091-2003, skimmed milk powder is in accordance with GOST 10970-87, sugar sorghum syrup produced by APK Slavyanskiy Russia, stabilizer Cremodan SE-406 ”manufactured by Danisco Russia CJSC, Citri-Fi dietary fiber produced by Georgia Russia LLC with the following initial ratio of components, kg per 1 ton of finished products:

Cow's milk - 675.0

Drinking cream - 56.0

Skimmed milk powder - 44.0

Sorghum Syrup - 221.0

The stabilizer "Cremodan SE-406" - 1,0

Dietary fiber "Citri-Fi" - 3.0

After mixing, the mixture is filtered to prevent secondary bacterial seeding at a temperature of 45 ° C and pasteurized in pasteurization-cooling plants at a temperature of 85 ° C with a holding time of 60 s. The pasteurized mixture is homogenized at a temperature of 70 ° C, a homogenization pressure of 14 MPa, cooled to 4 ° C and sent to ripen at this temperature for 5 hours. The ripened mixture is freezed at a temperature of (-6) ° C and packaged.

The resulting soft milk ice cream has a creamy consistency, bruised 70%, milk taste, without extraneous smacks and smells, the product can be stored in consumer containers at a temperature of (-10) ° C and relative humidity of not more than 75% for 6 hours.

Sorghum syrup does not contain sucrose, is characterized by natural origin, environmental friendliness of cultivation and production, lack of chemicals and food additives. The syrup has a calorie content of 216 kcal, the content of substances per 100 g of the product is: carbohydrates - 66.4 g, starch - 56 g, protein - 11.1 g, ash - 2.2 g, vitamin B group - 2.2 mg, vitamin E - 2.7 mg, vitamin PP - 3.3 mg, choline - 93 mg. The syrup also contains iron, potassium, calcium, silicon, magnesium, sodium, sulfur, phosphorus, aluminum, boron, cobalt, manganese, zinc, copper. Sorghum syrup has thermal stability and does not lose its properties after heat treatment.

The method is illustrated by the following example.

Example.

First, cow’s milk and drinking cream, heated to a temperature of 45 ° C, are fed into the mixing plant, then sugar sorghum syrup and pre-mixed dry ingredients are added to the mixture.

For the production of soft milk ice cream with sugar sorghum syrup, cow's milk is used in accordance with GOST 52054-2003, drinking cream is in accordance with GOST R 52091-2003, skimmed milk powder is in accordance with GOST 10970-87, sugar sorghum syrup produced by APK Slavyanskiy Russia, stabilizer Cremodan SE-406 ”manufactured by Danisco Russia CJSC, Citri-Fi dietary fiber produced by Georgia Russia LLC with the following initial ratio of components, kg per 1 ton of finished products:

Cow's milk - 675.0

Drinking cream - 56.0

Skimmed milk powder - 44.0

Sorghum Syrup - 221.0

The stabilizer "Cremodan SE-406" - 1,0

Dietary fiber "Citri-Fi" - 3.0

After mixing the components, the mixture is filtered to prevent secondary bacterial contamination at a temperature of 45 ° C and pasteurized in pasteurization-cooling plants at a temperature of 85 ° C with a holding time of 60 s. The pasteurized mixture is homogenized at a temperature of 70 ° C, a homogenization pressure of 14 MPa, cooled to 4 ° C and sent to ripen at this temperature for 5 hours. The ripened mixture is freezed at a temperature of (-6) ° C and packaged.

The resulting soft milk ice cream has a creamy consistency, overrun of 70% and a temperature of (-6) ° C, milk taste, without extraneous smacks and smells, can be stored in consumer containers at a temperature of (-10) ° C relative humidity not more than 75% in within 6 hours.

The resulting soft milk ice cream with sugar sorghum syrup was analyzed. Organoleptic, physico-chemical indicators and the biological value of soft milk ice cream with sugar sorghum syrup are presented in Tables 1, 2, 3.

Table 1 Organoleptic characteristics of soft milk ice cream with sugar sorghum syrup Appearance, Consistency Creamy, homogeneous, without noticeable lumps of stabilizer Taste and smell Sweet, milky, clean without extraneous tastes and smells. Color Creamy white

Table 2 Physico-chemical characteristics of soft milk ice cream with sugar sorghum syrup Moisture content, %, 71.0 Mass fraction of fat,%, 3,5 Mass fraction of protein,%, 3,7 Mass fraction of carbohydrates,%, 18.5 Acidity, ° T, 21.0 Resistance to thawing, min twenty Calorie content, kcal 101

Table 3 The biological value of soft milk ice cream with sugar sorghum syrup BC,% 76.17 KRAS,% 23.83 Utility ratio, USD units 0.95 Comparable redundancy, g 16.59

As can be seen from the examples, soft milk ice cream with sugar sorghum syrup made from cow's milk according to GOST 52054-2003, drinking cream according to GOST R 52091-2003, skimmed milk powder according to GOST 10970-87, sugar sorghum syrup produced by APK Slavyanskiy Russia, stabilizer "Cremodan SE-406" manufactured by CJSC "Danisco" Russia, dietary fiber "Citri-Fi" manufactured by LLC "Georgia" Russia with the following initial ratio of components, kg per 1 ton of finished products:

Cow's milk - 675.0

Drinking cream - 56.0

Skimmed milk powder - 44.0

Sorghum Syrup - 221.0

The stabilizer "Cremodan SE-406" - 1,0

Dietary fiber "Citri-Fi" - 3.0

If you add Citri-Fi dietary fiber less than 3 kg per 1 ton of finished products, this can lead to the appearance of a consistency defect in ice cream, the same effect will be observed with an increase in the indicated amount of Citri-Fi dietary fiber.

A decrease or increase in the mass of sugar sorghum syrup from the amount indicated in the recipe will contribute to a change in the organoleptic characteristics of ice cream.

The proposed formulation of soft milk ice cream with sugar sorghum syrup allows you to:

- increase nutritional value;

- improve microbiological indicators;

- improve the structure and organoleptic characteristics of soft ice cream;

- lower calorie content;

- enrich with ballast substances;

- increase the stability of the structure during milling;

- improve the characteristics of melting and shape stability;

- increase shelf life.

Claims (1)

Soft milk ice cream with sugar sorghum syrup, including whole cow's milk, drinking cream, skimmed milk powder, characterized in that it is supplemented with the Cremodan SE-406 stabilizer and Citri-Fi dietary fiber, mix and freeze the mixture the next time the content of prescription components, kg per 1 ton of finished products:
Cow's milk 675.0 Drinking Cream 56.0 Skimmed milk powder 44.0 Sorghum Syrup 221.0 Stabilizer "Cremodan SE-406" 1,0 Dietary fiber Citri-Fi 3.0