RU2603033C1 - Method for production of ice-cream with functional properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of ice cream. Method comprises preparation of two mixtures for ice cream. One mixture is prepared from whole cow milk with fat weight content equal to 3.2 %, heated to 40 °C, and vegetable phospholipid additive "Vitol-1", filtered and mixed. Other mixture is concurrently prepared from cream with fat weight content equal to 10 %, heated to temperature of 30 °C, and powder of girasol, dry demineralised whey, stevioside, vanillin and drinking water, thoroughly stirred. Both mixtures are added to a pasteuriser, mixed and pasteurised. Method then comprises homogenising, cooling, freezing and hardening finished ice cream. Components are taken at specified weight ratio.

EFFECT: invention reduces duration of preparation of product due to exclusion of processes for pasteurisation of each separately prepared mixture and ageing of ice-cream mixture, enables to produce ice cream with functional additive with enhanced preventive and biological properties, improved overrun thereof.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the production of ice cream and can be used in ice cream workshops of refrigeration plants and dairy enterprises.

The generally accepted method for the production of ice cream includes preparing a mixture of the starting components, filtering it, pasteurizing, homogenizing, cooling, ripening, freezing, packing and hardening the ice cream (Arsenyev TP, Handbook of the dairy production technologist. Technology and recipes. T. 4. Ice cream. - St. Petersburg .: GIORD, 2003, pp. 44-73).

In this way, a product of high calorie content and very sweet is obtained, which does not benefit human health. The disadvantage is the lack of preventive properties.

There is also a known method for the production of functional ice cream (RU No. 2483563), which provides for the preparation of a mixture of the starting components, filtration, pasteurization and homogenization, cooling, maturing of 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.

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.

A known composition of milk-based ice cream without sucrose with low-calorie dietary fiber (RU No. 2406370), includes dairy products, vegetable fat, food flavoring or flavoring, emulsifier stabilizer, water, dietary fiber. Native inulin or nutriose, or polydextrose in combination with maltitol and a sweetener are used as dietary fiber. As a sweetener, a natural intensive sweetener-sucralose or stevioside is used in the following composition of the finished product, wt. %:

Mass fraction of solids 32.8-37.1 including fat 2-10 SOMO 7-11 inulin, or nutrioses, or polydextrose 5-10 maltita 5-8 sucralose or stevioside 0.02-0.05 emulsifier stabilizer 0.6-0.7

In the description of the invention is not disclosed a method of making ice cream, which does not allow to take it as a prototype.

A known composition for the production of diabetic ice cream (RU No. 2521671 - prototype), which includes dairy products, stabilizer, dietary fiber, sweetener, nuts, honey. Moreover, dry whey whey in an amount of up to 3%, dextrinmaltose in an amount of up to 4.5%, pectin in an amount of 0.2% are introduced into its composition. At the same time, dry Jerusalem artichoke powder in the amount of 3% by weight of the mixture is used as dietary fiber. As a sweetener, “Stevioside” is used in an amount of 0.01-0.02%. And as a filler, walnuts are used in an amount of 3% and acacia honey in an amount of up to 5%. Ice cream is prepared as follows: dry whey whey, dextrinmaltose, pectin, stabilizer Cremodan 334 are dissolved in a milk base. The mixture is filtered, pasteurized, homogenized. At the same time, a mixture of Jerusalem artichoke powder and whole cow’s milk is prepared, the mixture is pasteurized and added to the general mixture after homogenization, cooled to ripening and ripened, crushed nuts and honey are added, then freezed, hardened, seasoned and stored. The produced ice cream has a pleasant honey-nut flavor and a good texture.

The disadvantage is that nuts and honey, which are allergens, are introduced into the formulation, which excludes its use for certain groups of people. In addition, it has a high cost due to the use of expensive components in the recipe.

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 through the introduction of plant-based phospholipid additives Vitol-1.

The technical result in the implementation of the invention is to reduce the duration of the preparation of ice cream, increase the overrun and viscosity of the mixture at the stage of its preparation and obtain the target product with functional properties.

The technical result is achieved in that in a method for the production of ice cream with functional properties, comprising preparing a mixture of whole cow’s milk with a fat mass fraction of 3.2%, heated to a temperature of 40 ° C, and the Vitol-1 vegetable phospholipid supplement, which is filtered and mix. In parallel, a mixture of cream is prepared with a mass fraction of fat of 10% heated to a temperature of 30 ° C, Jerusalem artichoke powder, demineralized dry whey, stevioside, vanillin and drinking water, mix thoroughly. Both mixtures are introduced into the pasteurizer, the finished mixture is mixed and 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, and the mixture is cooled to a temperature of 0-6 ° C, then beat the mixture while freezing it by freezing, pack, label, label, harden and store the finished ice cream at a temperature of -15 to -18 ° C in the following ratio of the starting components, wt. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 cream with a mass fraction of fat 10% 20,0 plant phospholipid supplement "Vitol-1" 22.0 demineralized dry whey 7.0 Jerusalem artichoke powder 5,0 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 ice cream preparation, the pasteurization of each separately prepared mixture and the ripening of the ice cream mixture are excluded, and the plant phospholipid additive Vitol-1 is added to the ice cream formulation.

The claimed method meets the criterion of "inventive step", because reducing the duration of the preparation of ice cream by eliminating the pasteurization processes of each separately prepared mixture and the maturation of the ice cream mixture; the increase in overrun of ice cream and the receipt of a functional product occurs due to the additional inclusion of Vitol-1 vegetable phospholipid additives in the formulation and an increase in the dosage of Jerusalem artichoke powder to 5% compared to the prototype.

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

Phospholipids, being an integral structural component of the biomembranes of all living cells, largely determine the normal functioning of lymphocytes and, therefore, the entire immune system of the body. In addition, plant phospholipids are characterized by an increased content of β-tocopherols, which have antioxidant abilities. The total content of polyunsaturated fatty acids in the composition of plant phospholipids is 62 ... 64%, which indicates their high physiological value. It should be noted the high content of omega-3 acids and the balanced ratio of omega-3 / omega-6 acids in plant phospholipids.

Thus, in order to stabilize the body's immune functions, it is necessary to ensure that a sufficient amount of natural phospholipids enters it to stimulate prostaglandin synthesis and activation of lymphocytes. This task is especially relevant at the present time, which is characterized by a decrease in the content of native (natural) phospholipids in food products, which is the reason for the decrease in the body's resistance to adverse environmental influences.

The use of the Vitol-1 phospholipid additive gives the product a functional orientation, provides antioxidant activity, and provides immunomodulating and membrane-tropic properties. This additive allows you to get a good plastic and stable foam in the finished product, as it has enhanced emulsifying properties. Vitol-1 is manufactured by Russian manufacturers, which is economically advantageous.

Unlike the prototype, the claimed method involves the use of increased doses of Jerusalem artichoke powder, its dosage in the mixture increases by 1.7 times, while the organoleptic characteristics do not deteriorate, but rather improve significantly. An increase in the amount of Jerusalem artichoke powder in the product increases its nutritional value. So, the prophylactic effect of the proposed Jerusalem artichoke powder is achieved due to the fact that its component composition contains up to 80% of the polymer homologue of fructose - inulin. Jerusalem artichoke contains fiber and a rich set of mineral elements, including: iron, manganese, calcium, magnesium, potassium, silicon, sodium. Jerusalem artichoke tubers also include proteins, pectin, organic and fatty acids, amino acids that are synthesized only by plants and are not synthesized in the human body: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine. In addition, Jerusalem artichoke is an excellent tool for the prevention of exacerbations of chronic diseases of the digestive system in the traditionally critical seasons of the year (autumn and spring), in stressful situations, with diseases of other organs or viral infections. The introduction of Jerusalem artichoke into the diet normalizes the motor-evacuation function of the gastrointestinal tract. With type 1 diabetes, regular use of Jerusalem artichoke reduces blood sugar. Fat metabolism improves: the level of cholesterol and triglycerides in the blood decreases, which prevents the further development of atherosclerosis and related complications. Decreases body weight in patients with concomitant obesity.

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 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.

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.

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.

Using the selected components in certain proportions in the claimed solution makes it possible to improve the organoleptic characteristics of ice cream and to obtain ice cream with functional properties. This is due to the fact that the resulting product is characterized by the combination and natural balance of biologically active components, it is a source of dietary fiber, vegetable protein with a rich amino acid composition, polyunsaturated fatty acids. In addition, the combination of milk and vegetable protein allows you to get a more perfect composition in amino acid composition.

A method of producing ice cream is as follows.

One ice cream mix is made from whole cow's milk with a fat mass fraction of 3.2%, heated to a temperature of 40 ° C, and the Vitol-1 vegetable phospholipid supplement, which is filtered and mixed. At the same time, another mixture is prepared from cream with a mass fraction of fat of 10% heated to a temperature of 30 ° C and Jerusalem artichoke powder, demineralized dry whey, stevioside, vanillin and drinking water, and all components are thoroughly mixed. Both mixtures are introduced into the pasteurizer, the finished mixture is mixed and 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, and the mixture is cooled to a temperature of 0-6 ° C, then beat the mixture while freezing it by freezing, pack, label, label, harden and store the finished ice cream at a temperature of -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 ice cream with functional properties in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 50,0 cream with a mass fraction of fat 10% 20,0 plant phospholipid supplement "Vitol-1" 15.0 demineralized dry whey 10.0 Jerusalem artichoke powder 3.0 stevioside 0.01 vanillin 0.1 drinking water rest

One ice cream mix is made from whole cow's milk with a fat mass fraction of 3.2%, heated to a temperature of 40 ° C, and the Vitol-1 vegetable phospholipid supplement, which is filtered and mixed. At the same time, another mixture is prepared from cream with a mass fraction of fat of 10% heated to a temperature of 30 ° C and Jerusalem artichoke powder, demineralized dry whey, stevioside, vanillin and drinking water, and all components are thoroughly mixed. Both mixtures are introduced into the pasteurizer, the finished mixture is mixed and 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, and the mixture is cooled to a temperature of 0-6 ° C, then beat the mixture while freezing it by freezing, pack, label, label, harden and store the finished ice cream at a temperature of -15 to -18 ° C. 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 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 ice cream with functional properties in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 45.0 cream with a mass fraction of fat 10% 20,0 plant phospholipid supplement "Vitol-1" 22.0 demineralized dry whey 7.0 Jerusalem artichoke powder 5,0 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 honey and flower, 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 ice cream with functional properties in the following ratio, wt. %:

whole cow milk with a fat mass fraction of 3.2% 40,0 cream with a mass fraction of fat 10% 10.0 plant phospholipid supplement "Vitol-1" 28.0 demineralized dry whey 10.0 Jerusalem artichoke powder 7.0 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 ice cream with functional properties 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 P 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 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 the plant phospholipid supplement Vitol-1 and demineralized dry whey, which will be whipped faster due to the optimal ratio of these components ntov (which will reduce the consumption of cold and reduce energy consumption). At the same time, they give the proposed ice cream a number of valuable functional properties, provide reduction in overweight and enrich the body with calcium, and also contribute to ensuring its high organoleptic characteristics. Moreover, the components of the Vitol-1 plant-based phospholipid additive used have a prolonged action, which ensures an increase in the effectiveness of its effect and a corresponding increase in the functional and preventive properties of the target product as a whole.

Also, the inventive method will reduce the duration of preparation of ice cream and increase the overrun of the mixture at the stage of its preparation.

Claims (1)

A method of producing ice cream with functional properties, including the preliminary preparation of two milk-based mixtures: one mixture with a part of the recipe components, followed by filtration, the other mixture with Jerusalem artichoke powder, then they are mixed, after which the prepared ice cream mixture is pasteurized, homogenized, cooled, freeze and harden, characterized in that one mixture is prepared from whole cow's milk with a mass fraction of fat of 3.2%, heated to a temperature of 40 ° C, and vegetable phospholipid and "Vitol 1", which is then stirred and filtered; at the same time, another mixture is prepared from cream with a mass fraction of fat of 10% heated to a temperature of 30 ° C, and Jerusalem artichoke powder, demineralized dry whey, stevioside, vanillin and drinking water and mix it thoroughly; then both mixtures are introduced and mixed in a pasteurizer, after which the prepared mixture is pasteurized in the following ratio of components, wt.%:
whole cow milk with a fat mass fraction of 3.2% 45.0 cream with a mass fraction of fat 10% 20,0 plant phospholipid supplement "Vitol-1" 22.0 demineralized dry whey 7.0 Jerusalem artichoke powder 5,0 stevioside 0.01 vanillin 0.1 drinking water rest