RU2614797C1 - Method for producing ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparing a recipe mixture, filtering it, its pasteurization and homogenization, cooling, the mixture maturation, freezing, packing and hardening. The stabiliser is represented by cremodan. Adsorbed royal bee jelly, dissolved in water at the ratio of 1:3 and filtered, is added to the functional ingredients prior to homogenization. The resulting mixture is stirred and homogenized. The components are taken at the specified weight ratio.

EFFECT: invention provides to obtain ice cream with the high biological value, organoleptic characteristics, and high resistibility to melting.

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Description

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

Known standard recipe for milk ice cream, including whole cow milk with a mass fraction of fat of 3.2% and a mass fraction of dry skim milk residue of 8.1% -50.0%, butter cream unsalted with a mass fraction of fat of 82.5% -1, 28%, whole condensed milk with sugar with a mass fraction of fat of 8.5%, mass fraction of dry skim milk residue 20.0 and sucrose 43.5% -10.0%, skimmed milk powder with a mass fraction of dry skim milk residue 93 , 0% -4.25%, granulated sugar 11.15%, agaroid 0.3%, vanillin 0.01%, drinking water 23.01% (Arsenyev TP Directory technologist of dairy production technology and formulations T 4. Ice Cream -... SPb .: GIORD, 2003, pp 104-105)..

The disadvantage of the formulation of such ice cream is the lack of preventive properties, which is of paramount importance for the health of the population in ecologically unfavorable areas, as well as low structural stability, low resistance to melting, extraneous smacks, and the absence of a general strengthening effect.

A known method for the production of ice cream (patent RU 2483563 A23G 9/00), in which pollen is used as an additive. The disadvantage of this method is the low overrun of the mixture and the lack of preventive properties (prototype).

The task of the invention is to obtain a product with enhanced prophylactic properties for people of different age groups, with storage stability and high nutritional value.

The problem is achieved in that the method for the production of ice cream is implemented in the following ratio of components, wt. %:

whole cow milk with a mass fraction of fat of 3.2% and a mass fraction of dry skim milk residue of 8.1% 50.0% unsalted butter with a mass fraction of fat of 82.5% 1.29% condensed whole milk with sugar with a mass fraction of fat of 8.5%, a mass fraction of dry skim milk residue of 20.0% and sucrose 43.5% 10.0% Skimmed milk cow milk with a mass fraction of dry skim milk residue 93.0% 4.2% granulated sugar 10.2% pollen 3.0% emulsifier stabilizer Cremodan 0.5% adsorbed royal jelly (dry) 1,0% vanillin 0.01% drinking water 19.8%

To prepare ice cream, take the components in the amount prescribed by the recipe.

The method is as follows.

A mixture of ice cream is prepared in capacitive pasteurizers with a stirrer. Preliminary components are prepared and weighed. First of all, liquid components are loaded - water, milk, cream, heated to a temperature of 35-45 ° C, which provides the most complete and fast dissolution. Sugar is applied in dry form after sieving (through sieves with a mesh diameter of 2-3 mm) or in the form of syrup. Dry dairy products are mixed with sugar in a ratio of 1: 2 and dissolved in a small amount of milk until a homogeneous mass is obtained. Flower pollen is crushed in a disk mill with a grinding size of 0.3-0.01 mm and dissolved in pasteurized milk cooled to 40-45 ° C in a ratio of 1: 3, then mixed. Adsorbed royal jelly (dry) is dissolved in water in a ratio of 1: 3, filtered, introduced and mixed.

Condensed dairy products are introduced directly into capacitive pasteurizers. Butter or plastic cream is peeled off from staff and cut into small pieces or melted on a coil melter. The processing of the mixture includes filtration, pasteurization and homogenization, and the pollen dissolved in milk and adsorbed royal jelly in water are introduced into the mixture before homogenization.

Then the mixture is freezed. Before milling, vanillin is added to the mixture in an amount of 0.01% and essence. Vanillin is added in the form of a water-alcohol solution (300 g of vanillin, 200 g of alcohol and 500 g of water at a temperature of 30 ° C) or powdered with powdered sugar. Ice cream coming out of the freezer is quickly packed and immediately sent for hardening.

The ice cream production method is confirmed by the following example.

Example

According to the selected recipe, the required amount of various raw materials is taken for ice cream production in the following ratio of components, wt. %:

whole cow milk with a mass fraction of fat of 3.2% and a mass fraction of dry skim milk residue of 8.1% 50.0% unsalted butter with a mass fraction of fat of 82.5% 1.29% condensed whole milk with sugar with a mass fraction of fat of 8.5%, a mass fraction of dry skim milk residue of 20.0% and sucrose 43.5% 10.0% Skimmed milk cow milk with a mass fraction of dry skim milk residue 93.0% 4.2% granulated sugar 10.2% pollen 3.0% emulsifier stabilizer Cremodan 0.5% adsorbed royal jelly (dry) 1,0% vanillin 0.01% drinking water 19.8%

The selected raw materials, corresponding to the quality of the current regulatory and technical documentation, are precisely weighed to obtain a product of standard composition. Before mixing, the components must be properly prepared.

Dry milk products, as well as stabilizers for a more complete and quick dissolution, are thoroughly mixed with previously sifted sugar in a ratio of 1: 2 and dissolved in a small amount of milk until a homogeneous mass is obtained. Flower pollen is crushed in a disk mill, grinding size 0.3-0.01 mm and dissolved in pasteurized milk cooled to 40-45 ° C in a ratio of 1: 3 and mixed. Adsorbed royal jelly is dissolved in water in a ratio of 1: 3 filtered. Condensed dairy products are introduced directly into capacitive pasteurizers.

Butter, even with minor chemical changes in the surface layer, is peeled and melted.

The mixture is prepared in capacitive pasteurizers with a stirrer. First of all, liquid components are loaded (water, milk, cream, skim milk), the solution is heated to a temperature of 40-45 ° C, which provides the most complete and fast dissolution. Then dry components (dairy products, granulated sugar), condensed dairy products and butter are added.

To remove insoluble lumps of raw materials from the mixture and various possible mechanical impurities, it is filtered (after the components are dissolved and after pasteurization). Filter materials in the filters are periodically cleaned or replaced, avoiding the accumulation of a large mass of sediment.

The pasteurization of the ice cream mixture, in addition to ensuring the necessary sanitary condition of the finished product, promotes good mixing and dissolution of the components, and also creates better conditions for homogenization. The mixture is processed in a continuous stream, without air access, which ensures high pasteurization efficiency, the preservation of aromatic substances, as well as vitamins. Pasteurization is carried out at a temperature of 80-85 ° C with an exposure of 50-60 s.

Next, the mixture enters the homogenizer for additional processing. The homogenization process helps to increase the whiskability of the mixture, improves the texture of the finished ice cream and gives it a delicate structure.

In a well-homogenized mixture, the diameter of the fat globules should not exceed 1-2 microns without the presence of fat accumulations. Homogenization is carried out at a temperature of 60 ° C, the homogenization pressure is 12.5-15.0 MPa. The homogenized mixture is quickly cooled to a temperature of 0-6 ° C and sent to a capacitive apparatus with a stirrer for ripening and storage of the mixture.

After pasteurization, a mixture of pollen dissolved in sterile (pasteurized) milk and water with a temperature of 30-35 ° C and adsorbed royal jelly (pre-filtered) are introduced into a mixture cooled to a temperature of 30-35 ° C.

Before milling, vanillin is added to the mixture in an amount of 0.01% and essence. Vanillin is added in the form of a water-alcohol solution (300 g of vanillin, 200 g of alcohol and 500 g of water at a temperature of 30 ° C) or powdered with powdered sugar. The temperature of the onset of freezing the mixture ranges from -2.2 to -3.5 ° C. The temperature of the ice cream at the end of the freezing is from -4.5 to -6 ° C. Ice cream coming out of the freezer is quickly packed and immediately sent for hardening, since during the delay a part of the crystallized water can thaw, which subsequently leads to the formation of large ice crystals.

In the process of hardening, the temperature drops to -15, -18 ° C. At the same time, 75-85% of the total amount of water contained in ice cream is frozen. Full crystallization of water is impossible, since the concentration of salts and sugar in the unfrozen part of the solution increases significantly, as a result of which the freezing temperature drops sharply (below -50 ° C). When quenching, glycerides of milk fat almost completely turn into a solid state, liquid fat remains only a fraction of a percent. Portions of ice cream are produced in the form of briquettes. In hardening chambers, the temperature is maintained at -22, -30 ° С.

The organoleptic characteristics of the tested ice cream with "Royal Jelly adsorbed milk" in comparison with the control sample containing pollen are presented in table 1.

Data on the content of basic nutrients in the developed products are presented in table 2.

Ice cream obtained by the claimed method of production has a pleasant taste, honey-floral shade, increased nutritional and biological value, increased overrun and resistance to melting.

The use of royal jelly adsorbed milk enriches the product with protein substances that are several times higher in biological value than milk protein (casein), which contains more essential amino acids; carbohydrates represented by all types of sugars: glucose, fructose, xylose, starch, which are natural energy materials for the nutrition of human body cells; fats, which are the necessary basis for the synthesis of cell membranes, steroid hormones in the body; fat-and water-soluble vitamins that increase the elasticity of capillaries and restore their broken permeability; minerals necessary for the synthesis of enzymes, the activation of vitamins; nucleic acids and flavonoids that increase the elasticity of blood vessels, which is necessary to improve the metabolism of people of different age groups. The use of the cremodan stabilizer improves the structural and mechanical properties of ice cream.

Thus, the inventive method for the production of ice cream provides a new target product with high functional properties and improved organoleptic characteristics.

The technical result when using the invention is to obtain a product with improved structural and mechanical properties, namely, increasing the viscosity and overrun of the mixture at the stage of its preparation, as well as increasing the resistance of the finished product to melting, improved organoleptic characteristics, with a milky taste that has a delicate honey-flower tint, and with high biological value. In addition, due to the increased content of proteins, fats, carbohydrates, amino acids and fatty acids in the resulting functional product of the ice cream, the activity of the nervous and endocrine systems is normalized, a prophylactic, restorative effect on the body appears, and the immune system is stimulated.

Claims (2)

Method for the production of ice cream, including preparing the mixture, filtering it, pasteurizing and homogenizing, cooling, maturing the mixture, freezing, filling and hardening, characterized in that cremodan is used as a stabilizer, and dissolved in water in the ratio 1 is added to the functional ingredients before homogenization: 3 and filtered royal jelly adsorbed, mix the prepared mixture and homogenize, in the following ratio of components, wt. %: whole cow milk with a mass fraction of fat of 3.2% and a mass fraction of dry skim milk residue of 8.1% 50.0% unsalted butter with a mass fraction of fat of 82.5% 1.29% condensed whole milk with sugar with a mass fraction of fat of 8.5%, a mass fraction of dry skim milk residue of 20.0% and sucrose 43.5% 10.0% Skimmed milk cow milk with a mass fraction of dry skim milk residue 93.0% 4.2% granulated sugar 10.2% pollen 3.0% emulsifier stabilizer Cremodan 0.5% adsorbed royal jelly (dry) 1,0% vanillin 0.01% drinking water 19.8%