RU2582825C1 - Method for production of functional purpose ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of ice cream. Method involves preparation of a mixture, heating mixture of liquid components, filtration, pasteurisation, homogenisation, cooling, freezing, packing and hardening of ice-cream. Solution of dry demineralised whey mixture is introduced into starting components. Solution is prepared from a part of starting components water or cow whole milk, warmed to a temperature of 45-50 °C. Before pasteurisation, method includes adding to prepared mixture of ice cream a vegetable polysaccharide - Aloe Vera gel, stevioside, vanilla and melted butter and pasteurised. Components are taken in a certain weight ratio.

EFFECT: invention enables to reduce duration of preparation of product by eliminating process of maturation, obtain ice cream functionality with enhanced prevention and biological properties, increase in overrun thereof.

1 cl, 2 tbl, 3 ex

Description

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

A known method for the production of milk-based ice cream, which is carried out as follows: the raw materials are accepted according to the selected recipe, the required amount of raw materials is calculated to produce a given batch, the dry components are mixed separately, the butter is peeled and melted. The mixture is prepared in pasteurizers with a stirrer, first the liquid components are loaded, heated to 40-50 ° C, then dry components, condensed products and oil are added. To remove mechanical impurities and lumps of raw materials, the mixture is filtered, then the mixture is pasteurized at a temperature of 92-95 ° C on plate plants. After pasteurization, the mixture enters the homogenizer, at a pressure of 12.5-15 MPa and a temperature of 75-85 ° C. The homogenized mixture is quickly cooled to a temperature of 0 to -6 ° C using plate or irrigation coolers. The maturation of the mixture is carried out at a temperature of 2 to 6 ° C, the duration is from 2 to 24 hours. Then the mixture is sent for milling at a temperature at the outlet of the freezer from -3.5 to -6 ° C. Ice cream leaving the freezer is quickly packed and immediately sent for hardening at a temperature of -15 to -18 ° C. Ready-made ice cream is packaged in consumer packaging (TP Arsenyev, Handbook of a dairy production technologist. Technology and recipes. T. 4. Ice cream. - St. Petersburg: Giord, 2003, pp. 44-73).

The disadvantage of this method is the use of traditional raw materials to obtain a high-calorie product and the absence of preventive properties, its high cost.

A known method for the production of ice cream (RU No. 2228056, A23G 9/04, publ. 05/10/2004), providing for the preparation of the mixture, filtration, pasteurization, homogenization, cooling, milling, filling and hardening of ice cream. The composition of the mixture includes: cow’s milk, condensed whole milk with sugar, skimmed cow’s milk, granulated sugar, coconut oil, gelling potato starch, fructoglucose syrup, dietary fiber from the beetroot and sugar beet tails with a size of 0.5-1.0 mm, vanillin and drinking water. In this case, fructose-glucose syrup and dietary fiber from the battle and the tailings of sugar beets are introduced into the mixture after filtering.

The disadvantage of this method is that the dietary fiber from the battle and the tailings of sugar beets are introduced into the mixture after filtering, which will not allow to obtain a uniform consistency and high overrun of ice cream. In addition, the recipe contains a large amount of sugar from dietary fiber and granulated sugar, which excludes its use for patients with diabetes mellitus and in diet.

There is also a known method for the production of functional ice cream (RU No. 2483563, A23G 9/02, publ. 06/10/2013), which includes preparing a mixture of the starting components, filtering, pasteurization and homogenization, cooling, maturing the mixture, milling, packing and hardening of ice cream. Whole cow milk, unsalted cow butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, pollen, agaroid, vanillin and drinking water are used as initial components. In this case, pollen is pre-crushed to 0.3-0.01 mm in a disk mill. Then the pollen is dissolved in pasteurized and chilled milk in a ratio of 1: 3, mixed and added to the prepared ice cream mixture before homogenization. The mixture is stirred and homogenized. This invention is selected as a prototype.

The specified invention allows to obtain ice cream enriched with pollen, with high biological value, but its main disadvantage is that introduced into the formulation of flower pollen is one of the most common allergens, which excludes its use for people prone to allergies. In addition, it has a high cost, since pollen is an expensive ingredient.

The problem solved by the invention is to obtain ice cream with high nutritional benefits, preventive action, as well as expanding the range of food products by introducing a plant-derived polysaccharide gel Aloe Vera.

The technical result in the implementation of the invention is to reduce the duration of the preparation of ice cream by eliminating the process of maturation of the mixture, increasing the overrun of the mixture at the stage of its preparation and obtaining the target product for functional use.

The technical result is achieved by the fact that in the method for the production of functional ice cream, which involves preparing the mixture, heating the mixture of liquid components, filtering, pasteurizing, homogenizing, cooling, freezing, packing and hardening the ice cream, according to the invention, a demineralized dry whey solution is prepared in the mixture of the starting components, prepared from a portion of the initial components of water or whole cow’s milk, heated to a temperature of 45-50 ° C, and before pasteurization into the prepared one, see All ice cream is made with a polysaccharide of plant origin - Aloe Vera gel, stevioside, vanillin and melted butter and pasteurized in the following ratio of components, mass. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 butter unsalted butter with mass fat 82.5% 14.0 condensed whole milk with sugar with a mass fraction of fat of 8.5% 10.0 demineralized dry whey 7.0 stevioside 0.01 Plant Polysaccharide - Aloe Vera Gel 22.0 vanillin 0.1 drinking water rest

A comparative analysis of the claimed solution with the prototype allows us to conclude that the criterion of "novelty", because in the method of preparing ice cream, the process of maturation of the mixture is excluded, and the polysaccharide of plant origin, Aloe Vera gel, sweetener stevioside and demineralized dry whey are added to the ice cream formulation.

The claimed method meets the criterion of "inventive step", because the reduction in the duration of the preparation of ice cream, the increase in overrun of ice cream and the receipt of a product of functional purpose occurs due to the inclusion of dry demineralized whey in the formulation of a polysaccharide of plant origin In addition, the introduction of stevioside with low energy value as a sweetener will make it possible to obtain ice cream with enhanced preventive properties.

The claimed method for the production of functional ice cream meets the criterion of "industrial applicability", as it can be used at any ice cream production enterprise.

The initial component used for the preparation of ice cream is a polysaccharide of plant origin. Aloe Vera gel is a natural plant product that is produced by the Russian company ZAO Natural Ingredients, which is economically advantageous.

The preventive effect of the proposed Aloe Vera gel is achieved due to the fact that its component composition is represented by the sum of valuable polysaccharides: cellulose, galactomannans, acemannan, lignin, glucose, mannose, galactose, glucuronic acid, etc. In addition, the gel contains proteins and free amino acids , vitamins, organic acids, phytosterols and minerals. Therefore, Aloe Vera gel promotes tissue regeneration, is useful for diseases of the stomach and intestines, is used for diabetic nutrition, helps detoxify the body, and has a general strengthening effect. In addition, Aloe Vera gel has a light stabilizing effect and gives the product a peculiar, denser consistency, while it combines well in terms of its transparency, color, aroma and taste with dairy products. The use of Aloe Vera gel allows you to process the cooled mixture without further ripening, which will reduce the duration of the preparation of ice cream.

The use of stevioside (E960) in the prescription mixture allows to obtain the target product with prophylactic properties. The introduction of the sweetener "Stevioside" in an amount of 0.01-0.02% is indicated for use in the prevention and treatment of diabetes mellitus of the first and second type.

Stevioside is considered to be a harmless natural sweetener of low energy value, non-toxic, not carcinogenic, harmless with prolonged use. In addition, it is easily soluble in water, quite stable during heat treatment. Melting point - from 198- to 202 ° C. Virtually not split in the human body. Approved for use in the Russian Federation (GSEN RF. Hygienic requirements for the use of food additives. SanPiN 2.3.2.1293-03, paragraph 3.15.6.). Permissible recommended daily intake, which guarantees complete safety - 2 mg / kg of human weight.

The introduction of dry demineralized whey into the ice cream recipe is due to its main valuable components, which are lipids, proteins and carbohydrates. In addition, almost all compounds currently found in milk pass into serum: mineral salts, non-protein nitrogen compounds, vitamins, enzymes, hormones, immune bodies, organic acids. In total, more than 200 vitally important nutrient and biologically active substances were found in serum, among them very valuable α-lactoglobulin, β-lactoalbumin, serum albumin, immunoglobulin and protozopeptones, as well as traces of iron-containing proteins. All these substances make up 25% of the total amount of whey proteins.

Dry demineralized whey increases the nutritional value of food products not only due to the high content of certain, including essential amino acids, but also a number of minerals, primarily calcium. Ice cream with demineralized whey has a whipping ability of 15-20% higher, which contributes to an increase in production volume and easier assimilation. Ice cream enriched with whey processing products is economically more profitable, because due to the maximum use of secondary milk raw materials, its cost is lower by 20-25%, as well as dry demineralized whey improves the taste, aroma and texture of ice cream.

A method of producing ice cream is as follows.

A mixture of ice cream is prepared in capacitive pasteurizers with a stirrer. To prepare ice cream, take the initial components in the amount prescribed by the recipe. Then, the initial components are loaded into the pasteurizer in the following order: first of all, liquid components are introduced - water and whole cow's milk, then whole condensed milk with sugar is introduced. Then make a solution of dry demineralized whey, prepared from part of the initial components of water or whole cow's milk, heated to a temperature of 45-50 ° C. The resulting mixture is heated, filtered, before pasteurization add stevioside, vanillin, a polysaccharide of plant origin - Aloe Vera gel and butter. Moreover, the butter is pre-melted on tubular oil melters. The mixture is pasteurized in long pasteurization baths or in capacitive pasteurizers with a stirrer, and then the mixture is homogenized. After homogenization, the mixture is cooled. Then the mixture goes to milling. After milling, the ice cream is packaged and immediately sent for hardening. Ice cream is packed in 100 g wafer briquettes, 100 g wafer and paper cups, 100 g waffle cones.

The production method of ice cream is confirmed by examples of specific performance.

Example 1:

Take the required number of source recipe components for the production of functional ice cream in the following ratio, mass. %:

whole cow milk with a fat mass fraction of 3.2% 43.89 unsalted butter with a mass fraction of fat of 82.5% 15.0 Whole condensed milk with sugar with a mass fraction of fat of 8.5% 14.0 demineralized dry whey 5,0 stevioside 0.01 Plant Polysaccharide - Aloe Vera Gel 21.0 vanillin 0.1 drinking water rest

A mixture of ice cream is prepared in capacitive pasteurizers with a stirrer. The initial components are loaded into the pasteurizer in the following order: first of all, liquid components are introduced - water and whole cow's milk, then whole condensed milk with sugar is introduced. Then make a solution of dry demineralized whey, prepared from part of the initial components of water or whole cow's milk, heated to a temperature of 45-50 ° C. The resulting mixture is heated to 35-40 ° C, for a more complete and faster dissolution of the components, then filtered, before pasteurization add stevioside, vanillin, a vegetable polysaccharide - Aloe Vera gel and pre-melted butter. The mixture is pasteurized in long-term pasteurization baths or in capacitive pasteurizers with a stirrer at a temperature of 80-85 ° C with a holding time of 50-60 s, and then the mixture is homogenized at a temperature of 80-85 ° C and a pressure of 12.5 to 15 MPa. After homogenization, the mixture is cooled to 2-6 ° C. Then the mixture goes to milling. The initial freezing temperature of the ice cream mixture is from -2.0 to -3.5 ° C. The temperature of the mixture when leaving the freezer is usually set from -5 to -1 ° C. After milling, ice cream is packaged and immediately sent for hardening. Ice cream is packed in 100 g wafer briquettes, 100 g wafer and paper cups, 100 g waffle cones. During the hardening process, the temperature drops from -15-18 ° C to -22-30 ° C. Ready ice cream is stored in refrigerators at an air temperature of -20 -23 ° C. Permissible temperature fluctuations must not exceed ± 2 ° C. Permissible storage time is 2 months.

The finished product, developed according to example 1, has a clean, sweet taste and aroma, the consistency is rough, with inclusions of Aloe Vera gel, color-uniform, white.

Example 2:

Take the required number of source recipe components for the production of functional ice cream in the following ratio, mass. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 butter unsalted butter with mass fat 82.5% 14.0 condensed whole milk with sugar with a mass fraction of fat of 8.5% 10.0 demineralized dry whey 7.0 stevioside 0.01 Plant Polysaccharide - Aloe Vera Gel 22.0 vanillin 0.1 drinking water rest

The production method of ice cream is carried out analogously to example 1.

The finished product, developed according to example 2, has a clean, sweet taste and aroma, the consistency is uniform, with inclusions of Aloe Vera gel, the color is uniform, white.

This sample has improved organoleptic characteristics and optimal overrun.

Example 3:

Take the required number of source recipe components for the production of functional ice cream in the following ratio, mass. %:

whole cow milk with a fat mass fraction of 3.2% 46.0 unsalted butter with a mass fraction of fat of 82.5% 13.0 condensed whole milk with sugar with a mass fraction of fat of 8.5% 7.89 demineralized dry whey 9.0 stevioside 0.01 herbal polysaccharide gel Aloe Vera 23.0 vanillin 0.1 drinking water rest

The production method of ice cream is carried out analogously to example 1.

The finished product, developed according to example 3, has a clean, sweet taste and aroma, the consistency is rough, with inclusions of Aloe Vera gel, color-uniform, with a yellowish tinge.

This product is characterized by an overly dense texture and poor overrun.

Based on the experimental workings of ice cream with Aloe Vera according to the formulations specified in examples 1-3, it was found that the product developed according to example 2 meets the requirements of GOST R 31457-2012. Further research was carried out with finished products developed according to this recipe.

Organoleptic characteristics of the optimal composition of ice cream are shown in table 1.

Physico-chemical characteristics of the optimal composition of ice cream are shown in table 2.

Only the stated ratios of the ingredients allow you to get ice cream that will have a sweet taste while reducing sugar (which will reduce the calorie content of the product, because it is important for certain categories of consumers - patients with diabetes, overweight, etc.), have increased biological properties due to the content in the formulation of Aloe Vera gel and serum dry demineralized and which will be whipped faster due to the optimal ratio of these components (which will reduce the consumption of cold and reduce energy costs).

Thus, the inventive method will reduce the duration of the preparation of ice cream by eliminating the process of maturation of the mixture, increase the overrun of the mixture at the stage of its preparation and obtain the target product for functional use.

Claims (1)

Method for the production of functional ice cream, which involves preparing a mixture, heating a mixture of liquid components, filtering, pasteurizing, homogenizing, cooling, freezing, packing and hardening ice cream, characterized in that a dry demineralized whey solution made from a portion of the initial components of water is added to the mixture of the starting components or whole cow's milk, heated to a temperature of 45-50 ° C, and before pasteurization, a vegetable polysaccharide is added to the prepared ice cream mixture th origin - Aloe Vera Gel, stevioside, vanillin and melted butter and pasteurized in the following ratio, wt. %:
whole cow milk with a fat mass fraction of 3.2% 45.0 butter unsalted butter with mass fat 82.5% 14.0 condensed whole milk with sugar with a mass fraction of fat of 8.5% 10.0 demineralized dry whey 7.0 stevioside 0.01 Plant Polysaccharide - Aloe Vera Gel 22.0 vanillin 0.1 drinking water rest