RU2605304C1 - Fruit-and-berry frozen whipped dessert with curd whey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Fruit-and-berry frozen whipped dessert with curd whey contains sand sugar in amount of 21.00-22.00, molasses caramel in amount of 3.70-3.90, citric acid in amount of 0.20, "Palsgaard 811" stabilizer in amount of 0.35, vegetal components, represented by fruit-and-berry filler with pieces of fruits, fruits and berries or juice-containing filler or fruit puree in amount of 6.70-7.50, curd whey is rest. Initial components ratio is expressed in terms of wt %.

EFFECT: invention ensures high nutritive value of product, facilitates maximum preservation of vitamin-mineral-protein-carbohydrate complex of curd-whey, which increases biological value and promotes expansion of products range with low fats content.

1 cl, 4 dwg, 6 tbl, 3 ex

Description

The invention relates to the dairy industry and catering and can be used to produce dessert in the form of ice cream or popsicle.

Known patent "Composition for ice cream." Ice cream contains pumpkin puree, apricot juice with pulp, iodinated chalk, activated by photolysis, citric acid, sugar, stabilizer and water (patent 2187941, A23G 9/02, 23L 1/30. Application 2000116461/13, 06.21.2000. Countdown date patent validity date: 06/21/2000. Published: 08/27/2002).

The advantage of this product is the use of vegetable puree, which increases the prebiotic properties of ice cream.

With all the positive qualities of the proposed formulation, the disadvantages include the use of water rather than curd whey, which significantly reduces the nutritional and biological value of the product.

The absorption of calcium from chalk in the intestine is minimal compared with the absorption of calcium contained in curd whey.

In addition, it is intended to use only two types and tastes of fillers, which minimizes the possibility of increasing the range of products.

The technical result of the invention consists in the development of a dessert of fruit and whipped frozen with curd whey, which has high nutritional value and contributes to the maximum preservation of the vitamin-mineral-protein-carbohydrate complex of curd whey, which increases the biological value of the dessert, expands the range of milk-containing products with a reduced fat content .

This problem is solved in that a fruit and berry dessert frozen with curd whey, containing curd whey, granulated sugar, caramel syrup, vegetable components, Palsgaard 811 stabilizer, citric acid, and the ratio of the starting components is as follows, wt.%:

granulated sugar 21.00-22.00 caramel molasses 3.70-3.90 plant components: 6.70-7.50 fruit filler with fruit slices, fruits and berries or juice-containing filler, or fruit puree stabilizer “Palsgaard 811” 0.35 lemon acid 0.20 curd whey rest

The combination of raw materials of plant and animal origin in the dessert makes it possible to balance the composition of the product according to the mineral and vitamin composition, to improve the organoleptic and functional-technological properties. This invention allows you to process a by-product in the dairy industry (in the production of cottage cheese) - cottage cheese whey, as well as get a dessert with excellent organoleptic characteristics and high biological value. When using whey in the production of desserts, the biological value of the product increases, including by introducing together with whey unique whey proteins and biological active carbohydrate lactose.

The problem of whey processing is more relevant than ever, an increase in the production of cottage cheese and curd products, as well as cheese, leads to a significant increase in the amount of whey as a by-product of milk processing, which leads to a significant decrease in production efficiency and environmental pollution. Because only 38.0% of whey is processed, the rest simply merges, which significantly worsens the environmental situation.

A mandatory component of all types of ice cream are stabilizers that bind free moisture and increase the viscosity of mixtures, thereby contributing to the structure formation of ice cream, improve the consistency and increase its resistance to melting. The use of the stabilizer "Palsgaard 811" helps to maintain flavor and color, controls the size of ice crystals, gives a uniform pleasant texture, provides a slow melting of dessert, ensures stabilization of the mixture at low pH.

Curd whey contains vitamins in its composition; minerals (see tables 5, 6), milk sugar (lactose up to 4.5%), protein (up to 1.6%) and sour-milk bacteria. The low molecular weight structure of the protein allows it to be quickly absorbed and incorporated into the processes of cell division, growth and renewal. These proteins are involved in the formation of new proteins in the liver and in the formation of red blood cells. Curd whey is a source of natural proteins - they do not bring calories and you can use them almost without restrictions. Curd whey is rich in calcium. Calcium forms the basis of bone tissue, normalizes the exchange of water, sodium chloride, carbohydrates, participates in the processes of transmission of neuromuscular excitation, regulates blood coagulation, affects the permeability of cell membranes, reduces the permeability of blood vessels, activates some enzymes, has an anti-inflammatory desensitizing effect, affects on the acid-base balance of the body, is in biological antagonism with sodium and potassium ions.

Molasses improves the organoleptic properties of the finished product, regulates the ability to maintain shape and softness, and regulates the freezing point. Traction is obtained in the production of starch and sugar. The process for producing molasses is called hydrolysis. Sweet molasses is an excellent substance that provides the human body with energy reserves. In addition, it certainly contains valuable trace elements: iron, calcium, manganese, magnesium, selenium, potassium, vitamins B, oligosaccharides, glucose, maltose, carbohydrates, phosphorus, sodium and a small amount of healthy fats. Molasses is sweeter than sugar and healthier, since it contains a moderate glycemic index. No treacle has been detected to date, the only exceptions are cases of individual intolerance to the starting products of this substance.

Citric acid has good solubility, low toxicity, is environmentally friendly, and combines well with many chemicals. The above listed properties of citric acid make it an indispensable acidifier used in the food industry. This substance is famous for its healing properties.

The invention is illustrated by the following graphic materials:

- figure 1 is a technological diagram of the production of dessert;

- figure 2 is a profilogram of the organoleptic characteristics of the dessert in example 1,

- figure 3 is a profilogram of the organoleptic characteristics of the dessert according to example 2;

- figure 4 is a profilogram of the organoleptic characteristics of the dessert according to example 3.

Dessert fruit and whipped whipped frozen with curd whey is made as follows (figure 1).

The raw materials are metered and fed into the mixing tank in the following sequence: liquid, viscous, and then dry components. Serve with constant stirring. In order to increase the mixing efficiency of raw components, the resulting mixture of raw components is recommended to be heated. At the same temperature, the mixture is filtered, then pasteurized. The mixture is homogenized at a temperature of (87 ± 2) ° C and a pressure of 12.5 MPa. It is cooled to a temperature of (4 ± 2) ° C and maintained (10-12) hours. Next, the mixture is milled, formed, quenched, packaged.

A comparative analysis of the proposed formulation not only with the prototype, but also with analogues characterizing the current level, showed that today the composition with the proposed set of features is not known, which allows us to talk about its novelty.

The method is illustrated by examples of specific performance and a table reflecting the dependence of the quality indicators of ice cream on the composition of the recipe mixture.

The invention is illustrated by specific examples given in table 1, 2, 3.

Example 1. Dessert fruit and whipped frozen with curd whey, contains curd whey, granulated sugar, caramel syrup, filler, stabilizer “Palsgaard 811”, citric acid, with the ratio of the starting components as follows, wt.%:

Granulated sugar 22.00 Molasses caramel 3.70 Fruit filler with fruit slices, 6.70 fruits and berries Stabilizer “Palsgaard 811” 0.35 Lemon acid 0.20 Curd Whey Rest

The resulting fruit and berry whipped frozen dessert with curd whey has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense;

- The structure is homogeneous without tangible lumps of stabilizer with tangible or imperceptible ice crystals; with the presence of inclusions of pieces of fruits, fruits and berries;

- Color - uniform throughout the mass of the product, corresponding to the type of dessert filler, with the presence of inclusions of pieces of fruits, fruits and berries;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device, or consumer packaging (see figure 2 and table 1).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of sucrose - not less than 26%,

- Mass fraction of fruits, fruits and berries - at least 2%,

- Mass fraction of solids - not less than 32% (see table 2).

The product complies with safety requirements in accordance with the regulated requirements (see table 3).

Example 2. If the equipment at the enterprise does not allow the use of a fruit and berry filler containing pieces of fruits, fruits and berries, it can be replaced with a juice-containing filler.

Dessert according to example 1 with the following content of components, wt.%:

Granulated sugar 21.00 Molasses caramel 3.90 Juice Filler 7.40 Stabilizer “Palsgaard 811” 0.35 Lemon acid 0.20 Curd Whey Rest

The resulting fruit and berry whipped frozen dessert with curd whey has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense;

- The structure is homogeneous without tangible lumps of stabilizer with tangible or imperceptible ice crystals;

- Color - uniform throughout the mass of the product, corresponding to the type of dessert filler;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device, or consumer packaging (see figure 3 and table 1).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of sucrose - not less than 24%,

- Mass fraction of solids - not less than 32% (see table 4).

The product complies with safety requirements in accordance with the regulated requirements (see table 3).

Example 3. If the equipment at the enterprise does not allow the use of fruit and berry filling (containing pieces of fruit and berries), it can be replaced with fruit puree.

Dessert according to example 1 with the following content of components, wt.%:

Granulated sugar 21.50 Molasses caramel 3.85 Fruit puree 6.73 Stabilizer “Palsgaard 811” 0.35 Lemon acid 0.20 Curd Whey Rest

The resulting fruit and berry whipped frozen dessert with curd whey has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense;

- The structure is homogeneous without tangible lumps of stabilizer with tangible or imperceptible ice crystals;

- Color - uniform throughout the mass of the product, corresponding to the type of dessert filler;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device or consumer packaging (see figure 4 and table 1).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of sucrose - not less than 24%,

- Mass fraction of solids - not less than 32% (see table 4).

The product complies with safety requirements in accordance with the regulated requirements (see table 3).

The result of this invention is a dessert fruit whipped frozen with curd whey, which has high nutritional value, biological value, expanding the range of milk-containing products with a reduced fat content.

Claims (1)

Frozen fruit and berry dessert with curd whey, containing granulated sugar, citric acid, stabilizer and plant components, characterized in that the plant components are fruit and berry filler with pieces of fruits, fruits and berries, or juice-containing filler or fruit puree, “Palsgaard 811”, curd whey, caramel molasses are used as stabilizer, while the ratio of the starting components is as follows, wt.%:
Granulated sugar 21.00-22.00 Molasses caramel 3.70-3.90 Filler (fruit and berry with fruit pieces, 6.70-7.50 fruit and berry or juice or fruit puree) Stabilizer “Palsgaard 811” 0.35 Lemon acid 0.20 Curd Whey Rest

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