RU2569030C1 - Mixture for ice-cream production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mixture includes a milk base, a sweetener, a stabiliser and probiotic microorganisms chosen from the group of Lactobacillus and Bifidobacterium, taken separately or combined, and food fibres at a concentration of 5-7 wt %. The ratio of soluble and insoluble food fibres is 1:7-1:10; the average size of insoluble food fibre particles is equal to no more than 100 microns.

EFFECT: invention allows to increase the life of probiotic microorganisms in the organism up to 2,5 times.

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Description

Application area

The invention relates to the dairy industry and can be used in the manufacture of ice cream.

State of the art

In the field of healthy nutrition, one of the directions is the development of the production of food products enriched with components, specialized food products and functional products. The creation of such products is currently being developed through the use of dairy products, such as ice cream, which include functional ingredients. The nutritional value of ice cream has a wide range of characteristics of energy, biological, physiological and organoleptic values, as in the production of various types of raw materials and numerous fillers and additives are used.

However, the range of ice cream with dietary properties is currently very limited, which does not fully satisfy the needs of the population, determining the relevance of work on creating a food product with functional properties.

As ingredients today, probiotic microorganisms are used. The range of ice cream with the addition of microorganisms is quite wide. The consumption of such ice cream contributes to the supply of probiotic microorganisms in the human gastrointestinal tract at concentrations from 10 ⁶ to 10 ⁷ CFU, which has a beneficial effect on the functional activity of the intestine, possessing not only nutritional value, but also therapeutic effectiveness, modifying the microbiotic state of the intestine, stimulating the growth of its own normal microflora that does not cause excessive antigenic load and contributes to early warning of the development of metabolic and metabolic disorders without any side effects s effects. However, for the functioning of the normal microflora of the human intestine, other ingredients that are part of the human diet and have prebiotic properties are also needed.

The known composition of milk-based ice cream without sucrose with dietary fiber of low calorie content (patent RU 2406370, IPC A23G 9/00, publ. 2006). The composition includes dairy products, vegetable fat, food product or flavor, emulsifier stabilizer, water, dietary fiber. Native inulin or nutriose or polydextrose combined with maltitol and a sweetener are used as dietary fiber. As a sweetener, a natural intense sweetener is used - sucralose or stevioside.

A known method of making ice cream (patent RU 2208942, IPC A23G 9/02, publ. 2001), which describes a mixture comprising milk and dairy products, a concentrate of microorganisms of the group Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus casei, Bifidobacterium bifidum or Lactobacillus bifidum, or Lactobacillus plant bifidum, or Lactobacillus bifidum, acidophilus, Lactobacillus fermentum, Lactobacillus salivatorius, Lactobacillus casei, Enterococcus faecium, Escherichia coli, Bifidobacterium bifidum, sweetener and stabilizer.

There is also known a mixture for the preparation of ice cream, which we selected for the prototype (patent RU No. 2116035, IPC A23G 9/00, publ. 1998), which consists of a milk base, sweetener, stabilizer and probiotic microorganisms selected from the groups Lb acidophilus, Lb casei, Lb rhamnosus, Es faecium, Bifidumbakterium bifidum, taken separately or in combination.

A disadvantage of the known technical solutions is the low concentration of dietary fiber or their absence, which does not allow to enhance the functional properties of the product, activating the growth of probiotic microorganisms and their lifespan in the human body.

SUMMARY OF THE INVENTION

The technical task is to create a mixture of ice cream with high biological value by giving it the properties of a synbiotic.

The technical result achieved using the proposed solution is to increase the life time of probiotic microorganisms in the body up to 2.5 times.

The technical result is achieved in that a mixture for ice cream, including a milk base, sweetener, stabilizer and probiotic microorganisms selected from the groups Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus bivifium bividifidum bifidifidobidobidobidobidobidobidobidobidobidobidobidifactus, Bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium bacterium, , Bifidobacterium adolescentis, Bifidobacterium lactis), taken separately or in combination, according to the proposed solution additionally contains dietary fiber in a concentration of 5-7 wt. %, while the ratio of soluble and insoluble dietary fiber is 1: 7-1: 10, and the average particle size of insoluble dietary fiber is not more than 100 microns.

The claimed range of ratios of the components of the complex additives is established experimentally and is optimal.

The introduction of dietary fiber 5-7% does not cause adverse reactions from the gastrointestinal tract of ice cream consumers and does not affect the taste of the claimed product, while increasing the life of probiotic microorganisms.

When using dietary fiber with a particle size of more than 100 microns, the growth rate of probiotic microorganisms decreases.

The implementation of the invention

Ice cream is made as follows.

According to the recipe, the necessary quantities of initial raw materials are prepared, for example, whole milk powder, butter, condensed milk with sugar, sugar - sand, glucose syrup, dietary fiber in an amount of 5-7 wt.%, Stabilizer-emulsifier, vanilla flavoring, natural water. Then all the components are thoroughly mixed until a homogeneous mass is obtained, and the resulting mixture is filtered, pasteurized, for example, in batch apparatuses at a temperature of 75-80 ° C with a holding time of 15-20 minutes, passed through a homogenizer and cooled to a temperature of 23-25 ° C. Dry powder of microorganisms of the genera Lactobacillus and Bifidobacterium is introduced into the cooled mixture with thorough mixing separately or in a mixture in the amount of 1 kg per 1000 kg of product or a concentrate of microorganisms of the genera Lactobacillus and Bifidobacterium in the amount of 0.5-4.0 L per 1000 kg of the mixture of the initial components of ice cream . Add dietary fiber, the concentration of which is 5-7%. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream is 10 ^6-7 CFU per 100 g of product. Then the resulting mixture is milled, packaged in portions and used directly or quenched and stored at a temperature not lower than minus 25 ° C.

The probiotic microorganisms used are Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivatorius, Lactobacillus casei), Bifidobacterium (Bifidobacterium bifidum bacterium bifidum bacterium bifidum bacterium, Bifidobacterium bifidobacterium bifidum bacterium bifidum bacterium bifidum bifidobacterium bifidobacterium bifidobacterium bifidobacterium bifidobacterium bifidum bacterium. For the preparation of ice cream, both lyophilized dried forms of microorganisms and bacterial concentrates are used.

As soluble dietary fiber, you can use pectin, carrageenan, agar agar, gum arabic, alginates, arabinogalactan both in pure form and as part of dry powders of those ingredients in which they are found in nature: apples, grapefruits, cereals, grains, beets and carrots.

As insoluble dietary fiber, you can use cellulose, hemicellulose, lignin in its pure form or as part of bran, powders of beets, carrots, apples, cereals or grains in which they are found in nature.

The proposed method is illustrated by examples.

In the table. 1 presents the specific compositions of the inventive mixture for ice cream.

Example 1

According to the recipe, the necessary quantities of the starting raw materials are prepared. The mixture has the following composition, kg: whole cow’s milk powder (25% fat, SOMO 71%) - 74.9 kg, non-fat condensed milk with sugar (sucrose 44.0%, SOMO 8.2%) - 180 kg, butter unsalted (fat 82.5%) - 61.3 kg, sugar - sand - 51.8 kg, dry glucose syrup (dry weight 95.0%) - 10 kg, stabilizer - emulsifier - 5 kg, vanilla - 0 , 3 kg, carrot powder (dry in 90%, dietary fiber - 46%, the ratio of soluble dietary fiber and insoluble dietary fiber is 1: 7) - 50 kg. Then all the components are thoroughly mixed until a homogeneous mass is obtained and the resulting mixture is filtered, pasteurized, for example, in batch apparatuses at a temperature of 75-80 ° C for 15 minutes, passed through a homogenizer and cooled to a temperature of 23-25 ° C. A mixture of lyophilized microorganisms of the genera Lactobacillus, Bifidobacterium - 1 kg is introduced into the cooled mixture with thorough stirring. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream is 10 ⁶ CFU per 100 g of product. The life time of probiotic microorganisms increases by 1.5 times.

Example 2

According to the recipe, the necessary quantities of the starting raw materials are prepared. The mixture has the following composition, kg: whole cow’s milk powder (25% fat, SOMO 71%) - 74.9 kg, non-fat condensed milk with sugar (sucrose 44.0%, SOMO 8.2%) - 180 kg, butter unsalted (fat 82.5%) - 61.3 kg, sugar - sand - 51.8 kg, dry glucose syrup (dry weight 95.0%) - 10 kg, stabilizer - emulsifier - 5 kg, vanilla - 0 , 3 kg, wheat bran (dry in 90%, dietary fiber - 43%) - 70 kg. Then all the components are thoroughly mixed until a homogeneous mass is obtained and the resulting mixture is filtered, pasteurized, for example, in batch apparatuses at a temperature of 75-80 ° C for 15 minutes, passed through a homogenizer and cooled to a temperature of 23-25 ° C. A concentrated mixture of microorganisms of the genera Lactobacillus, Bifidobacterium - 4 kg is introduced into the cooled mixture with thorough mixing. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream is 10 ⁷ CFU per 100 g of product. The life time of probiotic microorganisms is increased by 1.93 times.

Example 3

According to the recipe, the necessary quantities of the starting raw materials are prepared. The mixture has the following composition, kg: whole cow’s milk powder (25% fat, SOMO 71%) - 74.9 kg, non-fat condensed milk with sugar (sucrose 44.0%, SOMO 8.2%) - 180 kg, butter unsalted (fat 82.5%) - 61.3 kg, sugar - sand - 51.8 kg, dry glucose syrup (dry weight 95.0%) - 10 kg, stabilizer - emulsifier - 5 kg, vanilla - 0 , 3 kg, wheat bran (dry in 90%, dietary fiber - 43%) - 63 kg and pectin - 7 kg. Then all the components are thoroughly mixed until a homogeneous mass is obtained and the resulting mixture is filtered, pasteurized, for example, in batch apparatuses at a temperature of 75-80 ° C for 15 minutes, passed through a homogenizer and cooled to a temperature of 23-25 ° C. A concentrated mixture of microorganisms of the genera Lactobacillus, Bifidobacterium - 4 kg is introduced into the cooled mixture with thorough mixing. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream is 10 ⁷ CFU per 100 g of product. The life time of probiotic microorganisms increases by 2.48 times.

Studies have shown that for various periods of storage of ice cream, the content of living microorganisms and the taste properties of ice cream remain unchanged.

In the table. 2 shows the safety data of microorganisms of the genera Bifidobacterium and Lactobacillus at different shelf life of the finished product.

Thus, the inclusion of probiotic microorganisms, soluble and insoluble dietary fiber in the ice cream mixture increases the biological value of the product and provides the functional properties of this product, aimed at improving the digestive system, preventing the development of dysbiosis, intestinal diseases and hypercholesterolemia, increasing the body's immune defense, while maintaining the original taste of ice cream.

Claims (1)

Ice cream mixture comprising a milk base, sweetener, stabilizer and probiotic microorganisms selected from the groups Lactobacillus: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivatorius, Lactobacillus casei, Bifididifobobium biumidifidobidium bifidobidium bifidobidium bifidobidium bifidobidium bactidium bifidobacterium, taken separately or in combination, characterized in that it further contains dietary fiber in a concentration of 5-7 wt. %, while the ratio of soluble and insoluble dietary fiber is 1: 7-1: 10, and the average particle size of insoluble dietary fiber is not more than 100 microns.