RU2642101C2 - Method of ice-cream production with nanostructured unabi - Google Patents

Method of ice-cream production with nanostructured unabi Download PDF

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Publication number
RU2642101C2
RU2642101C2 RU2016124773A RU2016124773A RU2642101C2 RU 2642101 C2 RU2642101 C2 RU 2642101C2 RU 2016124773 A RU2016124773 A RU 2016124773A RU 2016124773 A RU2016124773 A RU 2016124773A RU 2642101 C2 RU2642101 C2 RU 2642101C2
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Russia
Prior art keywords
unabi
nanostructured
ice cream
ice
cream
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RU2016124773A
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Russian (ru)
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RU2016124773A (en
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Александр Александрович Кролевец
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Александр Александрович Кролевец
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

FIELD: food industry.
SUBSTANCE: method for producing ice cream with a nanostructured unabi is proposed. In the production process, 2 g per 1,000 g of the finished product of a nanostructured additive including unabi in carrageenan or in xanthan gum is added to the resulting product.
EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors and enriched with biologically active substances of vegetable origin.
1 cl, 2 ex

Description

Изобретение относится к пищевой промышленности, а именно к производству мороженого.The invention relates to the food industry, namely to the production of ice cream.

Наиболее близким по технической сущности является способ производства пломбира, предусматривающий подготовку рецептурных компонентов, смешивание молока цельного сгущенного с сахаром, сахарного песка и питьевой воды в соотношении по массе 28:53:19, смешивание сливок 40%-ной жирности, масла сливочного крестьянского, молока нежирного сгущенного с сахаром, молока сухого цельного, сахарного песка, пшеничной муки, казеината натрия и питьевой воды, пастеризацию, гомогенизацию, охлаждение, фризерование, фасовку и закаливание (Технологическая инструкция по производству мороженого - М., Агропромиздат, 1998. С. 13-47).The closest in technical essence is a method for the production of ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19, mixing cream of 40% fat, peasant butter, milk non-fat condensed sugar, whole milk powder, granulated sugar, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological Instrument uktsiya ice cream production - M. Agropromizdat, 1998, pp 13-47).

Техническим результатом изобретения является получение в ассортименте нового мороженого со специфическими органолептическими свойствами, обогащенного биологически активными веществами растительного сырья.The technical result of the invention is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

Этот результат достигается способом, представленным в примерах.This result is achieved by the method presented in the examples.

Необходимый для этого способа наноструктурированный унаби получают по способу, опубликованному в пат. РФ №2548717 от 20.04.2015, №2556652 от 10.07.2015.The nanostructured unabi required for this method is obtained by the method published in US Pat. RF No. 2548717 dated 04/20/2015, No. 2556652 dated July 10, 2015.

ПРИМЕР 1EXAMPLE 1

Предварительно производят подготовку рецептурных компонентов, заключающуюся в том, что 500 мл 20%-ных сливок, 125 мл 3,2%-ного молока нагревают до кипения, затем добавляют 2 г наноструктурированного унаби в каррагинане. Одновременно с этим, 5 желтков яиц взбивают с 150 г сахара, затем к взбитым яйцам добавляют нагретые сливки с молоком. Перемешивают смесь и снова нагревают, медленно перемешивая до загущения. Загущенную смесь охлаждают, фризеруют и закаливают.The prescription components are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 3.2% milk are heated to boiling, then 2 g of nanostructured unabi in carrageenan are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. Stir the mixture and heat again, slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Получают 1000 г мороженого.Get 1000 g of ice cream.

ПРИМЕР 2EXAMPLE 2

Предварительно производят подготовку рецептурных компонентов, заключающийся в том, что 500 мл 20%-ных сливок, 125 мл 3,2%-ного молока нагревают до кипения, затем добавляют 2 г наноструктурированного унаби в ксантановой камеди. Одновременно с этим, 5 желтков яиц взбивают с 150 г сахара, затем к взбитым яйцам добавляют нагретые сливки с молоком. Перемешивают смесь и снова нагревают медленно перемешивая до загущения. Загущенную смесь охлаждают, фризеруют и закаливают.Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 3.2% milk are heated to boiling, then 2 g of nanostructured unabi in xanthan gum are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Получают 1000 г мороженого.Get 1000 g of ice cream.

Продукт имеет следующие свойства: кислотность 20°Т, вкус и запах - чистый, характерный для данного вида мороженого, без посторонних привкусов и запахов; консистенция - плотная; структура - однородная; цвет - равномерный по всей массе; взбитость мороженого - 100%.The product has the following properties: acidity 20 ° T, taste and smell - pure, characteristic for this type of ice cream, without extraneous smacks and smells; the consistency is dense; the structure is homogeneous; color - uniform throughout the mass; ice cream overrun - 100%.

Claims (1)

Способ производства мороженого с наноструктурированным унаби, характеризующийся тем, что в процессе производства в получаемый продукт вводят из расчета 2 г на 1000 г готового продукта наноструктурированной добавки, включающей унаби в каррагинане, или наноструктурированной добавки, включающей унаби в ксантановой камеди.Method for the production of ice cream with nanostructured unabi, characterized in that during the production process, 2 g per 1000 g of the finished product of a nanostructured additive, including unabi in carrageenan, or a nanostructured additive, including unabi in xanthan gum, is introduced into the resulting product.
RU2016124773A 2016-06-21 2016-06-21 Method of ice-cream production with nanostructured unabi RU2642101C2 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102940122A (en) * 2012-11-23 2013-02-27 哈尔滨派特纳生物科技开发有限公司 Red date ice cream and production method thereof
RU2547279C1 (en) * 2014-05-21 2015-04-10 Олег Иванович Квасенков Method for production of "metelitsa" ice cream (versions)
RU2548717C2 (en) * 2013-05-28 2015-04-20 Александр Александрович Кролевец Method of obtaining particles of encapsulated by liposoluble polymeric envelope unabi, possessing supermolecular properties
RU2556652C1 (en) * 2013-12-24 2015-07-10 Александр Александрович Кролевец Method for common jujube encapsulation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102940122A (en) * 2012-11-23 2013-02-27 哈尔滨派特纳生物科技开发有限公司 Red date ice cream and production method thereof
RU2548717C2 (en) * 2013-05-28 2015-04-20 Александр Александрович Кролевец Method of obtaining particles of encapsulated by liposoluble polymeric envelope unabi, possessing supermolecular properties
RU2556652C1 (en) * 2013-12-24 2015-07-10 Александр Александрович Кролевец Method for common jujube encapsulation
RU2547279C1 (en) * 2014-05-21 2015-04-10 Олег Иванович Квасенков Method for production of "metelitsa" ice cream (versions)

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