RU2587776C1 - Functional purpose ice cream production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional purpose ice cream production method envisages preparation of mixture, heating mixture of liquid components, filtration, pasteurisation, homogenisation, cooling, freezing, packing and hardening of ice-cream. At that, mixture of starting components is added with dry demineralised whey solution. Whey solution is prepared from part of initial components of water or whole cow milk, heated to temperature of 45-50 °C. Before pasteurisation in prepared mixture of ice-cream jasmine syrup is introduced, stevioside, vanillin and melted butter and pasteurised. Components are taken at the specified weight ratio.

EFFECT: invention shortens duration of ice cream preparation process due to exclusion of maturing, increase mixture overrun and obtain functional purpose product.

1 cl, 2 tbl, 1 ex

Description

Method for the production of functional ice cream

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. Maturation of the mixture is carried out at a temperature of from 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 ° С. Ready-made ice cream is packaged in consumer packaging (Arsenyev TP, 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 recipe, pollen is one of the most common allergens, which excludes its use for people who are allergic. 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, prophylactic effect, as well as expanding the range of food products by making Jasmine syrup and demineralized dry whey.

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 in cooked with es ice cream making syrup "Jasmine", 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 15.0 stevioside 0.01 syrup "Jasmine" 3.0 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 maturing the mixture is excluded, and the Jasmine syrup, the stevioside sweetener and demineralized dry whey are added to the ice cream recipe.

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 functional product occurs due to the inclusion of Jasmine syrup and demineralized dry whey in the formulation. 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 Jasmine syrup used to make ice cream is a natural plant extract that is produced by the French company MONIN with a subsidiary in the Russian Federation, which is economically advantageous.

The preventive action of the proposed Jasmine syrup is achieved due to the fact that its component composition is represented by various acids - benzoic, salicylic, formic, etc., essential oils, alkaloids, and phengols. In addition, sesquiterpenes, triterpenes, ketones, theanines, etc. are included. Therefore, Jasmine syrup has sedative (sedative) properties, is a good antidepressant, helps to normalize insulin production, has an anti-allergic effect, has an analgesic effect, has an antiseptic, anti-inflammatory, diaphoretic and expectorant effect, stabilizes the female hormonal system, is recommended for hepatitis, cirrhosis .

In addition, Jasmine syrup has a thick honey-floral aroma, while it blends well in terms of transparency, color and taste with dairy products.

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 types.

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, is 2 mg / kg of a person’s 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 vital 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. The use of demineralized whey will allow you to process the chilled mixture without further ripening, which will reduce the duration of the preparation 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 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, Jasmine syrup, condensed whole milk with sugar 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 an example of a specific implementation.

Example

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 15.0 stevioside 0.01 Jasmine syrup 3.0 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 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 quick dissolution of the components, then filtered, before pasteurization add stevioside, vanillin, Jasmine syrup, whole milk condensed with sugar 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 air temperatures from -20 to -23 ° C. Permissible temperature fluctuations must not exceed ± 2 ° C. Permissible storage time is 2 months.

The finished product, developed by example, has a clean, sweet taste and aroma of honey and flower, the consistency is uniform, the color is uniform, white.

This sample has improved organoleptic characteristics and optimal overrun.

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 ingredients allow you to get ice cream, which 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 of “Jasmine” syrup and demineralized dry whey in the formulation, which will be whipped faster due to the optimal ratio of these components (which will reduce cold consumption 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, “Jasmine” syrup, steviosis are added to the prepared ice cream mixture id, 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 15.0 stevioside 0.01 syrup "Jasmine" 3.0 vanillin 0.1 drinking water rest