RU2600760C1 - Method of low-caloric ice-cream production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of low-caloric ice-cream production envisages preparation of mixture of drinking water, whole cow milk with fat weight fraction equal to 3.2 %, whey proteins micro-particulate. Then mixture is stirred, added stevioside and vanillin, all components are thoroughly mixed, mixture is standardized and filtered. Then mixture is pasteurized at temperature of 85 °C with holding for 50-60 s, homogenized at temperature of 80±5 °C and pressure of 12.5-15.0 MPa, mixture is cooled down to temperature of 0-6 °C, directed to freezing, packing, marking, labelling, hardening and storage of ready ice-cream at temperature from -15 to -18 °C. Mixture components are taken at the specified ratio.

EFFECT: invention enables to reduce duration of product preparation by eliminating process of mixture maturation and obtain ice cream with enhanced preventive and biological properties, increase its overrun.

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 of production of ice cream "Milk protein" [Collection of technical instructions for formulations and standards for the production of ice cream / A.G. Burkamin. - M .: State. ed. trade literature, 1962. - S. 120-121], providing for the acceptance of raw materials, preparation of a mixture of whole cow's milk with a mass fraction of fat of 3.2% and skimmed milk powder 8.0%, cream of cow's milk with a mass fraction of fat 40 % and dry non-fat milk residue 4.8%, dry cow non-fat milk 93.0%, granulated sugar, stabilizer agaroid, vanillin and drinking water, normalization, filtering, pasteurization, homogenization, cooling the mixture and ripening, whipping the mixture while freezing milling, p filling, labeling, labeling, hardening and storage of finished ice cream.

The disadvantages of this method are the excessive content of saturated fatty acids, low biological value, as well as high energy value and high cost of the finished product.

There is also known a method of preparing low-calorie ice cream (RU No. 2466551, A23G 9/04, publ. 04/28/2011), which provides for the acceptance of raw materials, the preparation of a mixture of drinking water, microparticulate whey proteins, skimmed milk powder, powdered sugar. The mixture is stirred and a stabilizer agaroid and vanillin are added. Then all the components are thoroughly mixed and ice cream is prepared with the following content of the starting components, kg per 1000 kg of the finished product: whey protein microparticulate - 532.0-632.0; skimmed cow's milk powder - 1.4-20.8; granulated sugar - 154.0-156.0; agaroid stabilizer - 2.5-3.5; vanillin - 0.14-0.16; drinking water - the rest. Then the mixture is normalized, filtered, pasteurized at a temperature of 85 ° C with a holding time of 50-60 s, homogenized at a temperature of 80 ± 5 ° C and a pressure of 12.5-15.0 MPa, the mixture is cooled to a temperature of 0-6 ° C and ripening for at least 4 hours. Then, freezing, packaging, labeling, labeling, hardening and storage of the finished ice cream is carried out at a temperature of from -15 to -18 ° C. This invention is selected as a prototype.

The specified low-calorie ice cream has the following disadvantages: granulated sugar does not allow to obtain a product that can be consumed by diabetics; low biological and nutritional value of the target product due to the use of skimmed milk powder.

The problem solved by the invention is to obtain low-calorie ice cream with high nutritional benefits, preventive action, as well as expanding the range of food products by introducing microparticulate whey proteins.

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

The technical result is achieved in that in a method for the production of low-calorie ice cream, which involves preparing a mixture of drinking water, cow's milk, microparticulate whey proteins, mixing, adding an ingredient that gives a sweet taste, and vanillin, thoroughly mixing all the components, normalizing the mixture, filtering, pasteurization during temperature 85 ° C with a shutter speed of 50-60 s, homogenization at a temperature of 80 ± 5 ° C and a pressure of 12.5-15.0 MPa, cooling the mixture to a temperature of 0-6 ° C, milling, packaging, grades ovka, labeling, hardening and storage of the finished ice cream at a temperature of from -15 to -18 ° C, according to the invention, whole cow milk with a fat mass fraction of 3.2% is used as the milk component, and the stevioside sweetener is used as an ingredient giving a sweet taste ; and first prepare a mixture of drinking water, whole cow’s milk, whey protein microparticulate, mix, then add stevioside and vanillin, all components are mixed, ice cream is prepared in the following ratio of the starting components, wt. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 microparticulate whey proteins 50,0 stevioside 0.01 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 whole cow’s milk and the sweetener stevioside are added to the ice cream recipe.

The claimed method meets the criterion of "inventive step", because Reducing the duration of the preparation of ice cream, increasing the overrun of ice cream and obtaining a product with improved preventive properties is achieved by incorporating whey proteins and stevioside with a low energy value into the microparticulate as a sweetener.

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 use of whole cow’s milk will make it possible to declare a product of functional purpose, since cow’s milk contains a huge amount of various vitamins and minerals useful for the human body. Cow's milk is rich in vitamins A, B1, B2, B5, B6, B9, B12, C, D, H, PP, choline, and beta-carotene. Among the minerals in milk, calcium, potassium, magnesium, phosphorus, sodium, chlorine, and sulfur are present in sufficient quantities. Salts such as citrates, phosphates, chlorides are also present in milk. The greatest amount of milk contains calcium, and in easily digestible form.

Trace elements such as iron, iodine, copper, aluminum, chlorine, manganese, strontium, molybdenum, tin, sulfur, sodium, and selenium are found in small quantities in cow's milk. The composition of cow's milk is replete with a large number of macro- and micronutrients important for the normal functioning of the body, therefore this product is functional.

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 a harmless natural sweetener of low energy value, non-toxic, non-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 use of whey protein microparticulate (SMB) allows a complete replacement of an expensive prescription ingredient - butter and condensed milk, as microparticulate mimics the organoleptic properties of milk fat. The energy value of whey protein microparticulate is lower than that of whole milk, which makes it possible to obtain a low-calorie product. In addition, whey protein microparticulate is characterized by a balanced amino acid composition, the presence of valuable whey proteins and increases the biological value of the product. The amino acid composition of the microparticulate of whey proteins also allows us to consider it as a prebiotic component, since it contains serum proteins - albumin (0.4-0.5%) and akin to blood serum globulins (0.06-0.08%), and also a fraction of proteose-peptone proteins (0.06-0.18%). The biological value of whey proteins is due to the content of all 8 essential amino acids in them, of the 18 known ones are valine, leucine, isoleucine, lysine, methionine, tryptophan, threonine and phenylalanine.

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 to prepare the mixture in the following order: drinking water, whole cow’s milk with a mass fraction of fat of 3.2%, whey protein microparticulate, mix by alternately feeding them into the container, then add stevioside and vanillin, all components are mixed again , the mixture is normalized, filtered, pasteurized at a temperature of 85 ° C with a holding time of 50-60 s, homogenized at a temperature of 80 ± 5 ° C and a pressure of 12.5-15.0 MPa, cool the mixture to a temperature of 0-6 ° C, then beat mixture while freezing it freezing, pack, label, label, harden and store the finished ice cream at a temperature of from -15 to -18 ° C. 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 low-calorie ice cream in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 40,0 microparticulate whey proteins 55.0 stevioside 0.01 vanillin 0.1 drinking water rest.

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 to prepare the mixture in the following order: drinking water, whole cow’s milk with a mass fraction of fat of 3.2%, whey protein microparticulate, mix by alternately feeding them into the container, then add stevioside and vanillin, all components are mixed again , the mixture is normalized, filtered, pasteurized at a temperature of 85 ° C with a holding time of 50-60 s, homogenized at a temperature of 80 ± 5 ° C and a pressure of 12.5-15.0 MPa, cool the mixture to a temperature of 0-6 ° C, then beat mixture while freezing it freezing, pack, label, label, harden and store the finished ice cream at a temperature of from -15 to -18 ° C. Ice cream is packed in 100 g wafer briquettes, 100 g wafer and paper cups, 100 g waffle cones. Permissible temperature fluctuations during storage should not exceed ± 2 ° C. Permissible storage time is 2 months.

The finished product, developed according to example 1, has a clean, sweet taste and an implicit aroma, the consistency is rough, the color is uniform, white.

Example 2:

Take the required number of source recipe components for the production of low-calorie ice cream in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 microparticulate whey proteins 50,0 stevioside 0.01 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 of vanilla, the consistency is uniform, 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 low-calorie ice cream in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 50,0 microparticulate whey proteins 45.0 stevioside 0.01 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, the color is uniform, white. This product is characterized by an overly dense texture and poor overrun.

Based on the experimental workings of low-calorie ice cream 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 due to the stevioside sweetener (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 whey protein microparticulate in the formulation and which will be whipped faster due to the optimal ratio of these components (which will reduce cold consumption and reduce energy rgozatraty).

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

Claims (1)

A method for the production of low-calorie ice cream, which involves preparing a mixture of drinking water, a dairy component, whey protein microparticulate, mixing, adding an ingredient that gives a sweet taste, and vanillin, thoroughly mixing all components, normalizing the mixture, filtering, pasteurization at a temperature of 85 ° C with an exposure of 50 -60 s, homogenization at a temperature of 80 ± 5 ° C and a pressure of 12.5-15.0 MPa, cooling the mixture to a temperature of 0-6 ° C, milling, packaging, marking, labeling, hardening and storage the preparation of ready-made ice cream at a temperature of from -15 to -18 ° C, characterized in that whole milk with a fat mass fraction of 3.2% is used as the milk component, and the stevioside sweetener is used as an ingredient giving a sweet taste, and first they prepare a mixture of drinking water, whole cow’s milk, whey protein microparticulate, mix, then add stevioside and vanillin, all components are mixed, ice cream is prepared in the following ratio of the starting components, wt. %:
whole cow milk with a fat mass fraction of 3.2% 45.0 microparticulate whey proteins 50,0 stevioside 0.01 vanillin 0.1 drinking water rest.