RU2555439C1 - Sweet food ice preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sweet food ice preparation method involves pre-processing of recipe components represented by tangerine juice, water, sugar sand and a stabiliser, mixing, cooling, introduction of citric acid and a flavouring agent, moulding, hardening and packing. After the components mixing, one additionally performs pasteurisation at a temperature of 80±2°C; the juice may also be represented by medlar juice and tangerine juice taken at a ratio of 1:5; the stabiliser is represented by Iceland moss water concentrate introduced at the first stage of pasteurisation; the flavouring agent is represented by pine needle extract. Iceland moss water extract is produced by way of thalli milling into particles sized 5-7 mm. Then one performs bitterness removal and boiling at a temperature of 97-99°C during 20-25 minutes, water duty being 1:(0.7-0.8); pine needle extract is performed by way of coniferous trees greens processing and has density equal to no less than 1.4-1.5 g/cm³.

EFFECT: frozen product structural-and-mechanical and functional properties enhancement and expansion of the range of functional products with preventive effect.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the production of sweet food ice (according to the introduced regulations, fruit ice also refers to sweet food ice).

The closest in technical essence is the method of obtaining fruit ice cream “Fruit Ice”, including the preparation of prescription components (juice from tangerine, granulated sugar, agaroid, drinking water), cooling, the introduction of citric acid, flavor, molding, hardening, packaging [ Handbook of a dairy production technologist. T.4. SPb., GIORD, 2002, p.92-93, p.147-148].

The disadvantage of the prototype is the low functional and rheological parameters of the target product, fruit ice during storage quickly acquires a coarse, icy structure.

The objective of the invention is to obtain a frozen product with no defects in structure and consistency, as well as expanding the range of frozen products in the form of sweet food ice.

The technical result is to increase the structural, mechanical and functional properties of the frozen product.

The technical result is achieved due to the fact that in the method of preparing sweet edible ice, which includes preparing the recipe components in the form of juice from tangerine, water, granulated sugar, stabilizer, mixing, cooling, the introduction of citric acid, flavoring, molding, hardening, packaging, after the mixing of the components is additionally carried out pasteurization at a temperature of 80 ± 2 ° C, and juice from the medlar, taken in proportion to the juice from tangerine as 1: 5, is additionally used as juice; an aqueous concentrate from Icelandic cetraria introduced at the initial stage of pasteurization, coniferous extract is used as a flavoring agent in the following ratio of components in the mixture, parts by weight:

Tangerine and medlar juices 30-36 Lemon acid 3.2-3.5 Granulated sugar 250-280 Water concentrate from Icelandic Cetraria 8-12 Coniferous extract 3-5 Water up to 1000

In this case, an aqueous concentrate from Icelandic cetraria is used, obtained by grinding thalli to a particle size of 5-7 mm, removing bitterness, followed by boiling at a temperature of 97-99 ° C for 20-25 minutes at a hydraulic unit of 1: (0.7-0 ,8). A coniferous extract obtained by processing woody green conifers, has a density of at least 1.4-1.5 g / cm ³ .

Concentrated tangerine and medlar juices (with a mass fraction of solids of at least 45%) taken in a 5: 1 ratio were used as raw materials for a natural base. Mandarin juice contains sugars, organic acids, vitamins (thiamine, riboflavin, ascorbic acid, rutin), volatile. In addition, it has a general strengthening effect on the body, promotes digestion, and exhibits an antimicrobial effect.

Loquat its chemical composition comprises citric acid, malic acid (6.7%), sugar (20%), vitamin C, B _2, B _6, volatile, pectin, aromatic and tannins, macro- and trace elements potassium, phosphorous , magnesium, calcium, iron, manganese. By their taste, juices perfectly complement each other.

As a flavoring, sweet food ice contains coniferous extract, which allows the formation of taste and aromatic qualities due to its harmonious combination with citrus aroma. The coniferous extract obtained by processing the woody greens of coniferous trees (fir, cedar, pine, spruce) is a dark brown mass with a density of at least 1.4-1.5 g / cm ³ and has not only a saturated persistent forest smell, but and a wide range of therapeutic and prophylactic effects (including antiseptic). It contains carbohydrates, organic acids, vitamins of groups B, C, bioflavonoids, volatile, trace elements (iron, calcium, magnesium, silicon, etc.). Strengthening aromatic indicators through the use of coniferous decoction eliminates the use of synthetic flavorings.

Structural and mechanical properties in sweet food ice are formed due to a stable spatial network formed by intergrown ice crystals. The creation during hardening of the maximum possible centers of crystallization of ice and the reduction of crystal growth during storage of the product will achieve the optimal rheology of the target product. This is achieved, first of all, by the use of a structure-forming agent capable of providing the optimum number and size of ice crystals during quenching. Therefore, an experimentally tested water extract from Icelandic cetraria (Icelandic moss, Parmeliaceae family), obtained by grinding thalli to a particle size of 5 mm, removing bitterness, followed by boiling at a temperature of 97-99 ° С for 20- 25 min with a hydraulic module as 1: (0.7-0.8).

The technological properties of processed products of Icelandic cetraria are not well understood, in contrast to their medical and pharmaceutical characteristics (the ability of Icelandic moss to activate human immunity).

Thalli of Icelandic cetraria contain up to 70-80% of carbohydrates, mainly lichenin (lichen starch) and isolechenin, as well as sugars, proteins, fats, waxes, gums, pigments. The gel-forming ability of the concentrate is due to the property of lichenine to actively pass into aqueous solutions and form viscous gelatinous structures such as gels.

It is known that the relative viscosity of decoctions of Icelandic cetraria reaches its maximum value with a hydraulic module of 1: (0.7-0.8). The introduction of an aqueous concentrate from Icelandic cetraria into the recipe mixture allows you to increase the viscosity at the cooking stage.

The complementary nature of the use of low molecular weight sugars and high molecular weight builder allows you to achieve optimal rheological indicators.

The combination of coniferous extract, juice from tangerine and medlar, an aqueous concentrate from Icelandic cetraria leads to a synergy of action and allows you to increase consumer and functional properties of sweet food ice.

A method of producing sweet food ice includes the following process steps.

Drinking water is supplied to the tank with a stirrer, then pre-prepared juice from tangerine and medlar is added, granulated sugar is added, mixed, pasteurized at 80 ± 2 ° C for 60 s, at the initial stage of pasteurization, an aqueous concentrate from Icelandic cetraria is added.

Before freezing, citric acid is added to the mixture cooled to a temperature of 5 ± 1 ° C. The finished mixture is poured into an eskomogenerator and quenched at a temperature of (-25) - (- 30) ° С. Next, at the exit of the completion of the process, the ice cream is packaged and sent for storage. The finished product is analyzed. Quality indicators of ice cream are presented in the table.

Examples of specific performance.

Example 1. The production of sweet food ice according to the above technology in the following ratio of components, parts by weight:

Tangerine and medlar juices thirty Lemon acid 3.2 Granulated sugar 250 Water concentrate from Icelandic Cetraria 8 Coniferous extract 3 Water 705.8

Example 2. The production of sweet food ice by the above technology in the following ratio of components, parts by weight:

Tangerine and medlar juices 36 Lemon acid 3,5 Granulated sugar 280 Water concentrate from Icelandic Cetraria 12 Coniferous extract four Water 664.5

Example 3. The production of sweet food ice by the above technology in the following ratio of components, parts by weight:

Tangerine and medlar juices 32 Lemon acid 3.3 Granulated sugar 260 Water concentrate from Icelandic Cetraria 10 Coniferous extract 5 Water 689.7

Table Qualitative indicators Ice cream received by the claimed method (example No. 2) According to the prototype Organoleptic and structural-mechanical indicators Structure Homogeneous, not snowy, without lumps of stabilizer Homogeneous, with lumps of stabilizer and ice crystals Consistency Solid structure Dense The viscosity of the mixture, SP 485 320 Taste and smell Original forest smell with "New Year" notes Pure, characteristic for this type of ice cream, without extraneous smacks and odors physical and chemical indicators Nutrition value per 100 g of product 92 60 Energy value, kcal 135 125 Mass fraction of solids,% 32 28

The invention allows to expand the range of functional products in the form of sweet food ice with a preventive effect.

The proposed method for the preparation of sweet food ice allows the product to be enriched with biologically active substances macro-, microelements and vitamins; improve the organoleptic properties of the resulting product.

The claimed invention can be manufactured industrially, which confirms its industrial applicability.

Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (3)

1. A method of preparing sweet food ice, including preparing the recipe components in the form of juice from tangerine, water, granulated sugar, stabilizer, mixing, cooling, the introduction of citric acid, flavoring, molding, hardening, packaging, characterized in that after mixing the components additionally pasteurization is carried out at a temperature of 80 ± 2 ° C, and juice from the medlar taken in proportion to the juice from tangerine as 1: 5 is additionally used as juice, an aqueous concentrate from cetraria is used as a stabilizer Icelandic, introduced at the initial stage of pasteurization, coniferous extract is used as a flavoring agent, in the following ratio of components in the mixture, parts by weight:
Tangerine and medlar juices 30-36 Lemon acid 3.2-3.5 Granulated sugar 250-280 Water concentrate from Icelandic Cetraria 8-12 Coniferous extract 3-5 Water up to 1000 2. The method according to p. 1, characterized in that an aqueous concentrate from Icelandic cetraria is used, obtained by grinding thalli to a particle size of 5-7 mm, removing bitterness, followed by boiling at a temperature of 97-99 ° C for 20-25 minutes at water module 1: (0.7-0.8). 3. The method according to p. 1, characterized in that they use coniferous extract with a density of at least 1.4-1.5 g / cm ³ obtained by processing woody green conifers.