RU2729418C1 - Method for production of sweet cream butter - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to dairy products. For the Desertnoe sweet cream butter production with maple syrup the method is implemented as follows. Krestianskoe butter is prepared in amount of 950–920 kg by defrosting. Butter is cut into pieces weighing 4–5 kg, followed by stirring for 3 minutes at temperature 25–30 °C. Maple syrup is introduced in amount of 50–80 kg. Obtained mixture is stirred until homogeneous butter structure.EFFECT: invention ensures the ready products quality improvement due to increase of vitamins and microelements quantity and organoleptic indices, production of functional purpose product recommended for alimentation of patients with galactosemia, lactose insufficiency, diabetes mellitus.1 cl, 4 tbl, 1 ex

Description

The invention relates to the food industry, in particular to fat and oil and can be used in the production of oil.

A known method for the production of butter, including the production of high-fat cream, their normalization, subsequent cooling and mechanical processing with the formation of butter [Technology of milk and dairy products / G.V. Tverdokhleb, Z.Kh.Dilanyan, L.V. Chekulaeva, G.G. .Shieler. - M .: VO "Agropromizdat", 1991. P.272-278].

The disadvantage of this method is that the resulting oil is characterized by a low content of biologically active substances and insufficiently expressed plastic properties.

A known production method is a method for the production of butter, including high-fat cream and pumpkin-oil extract [patent RU No. 2335913, A23C 15/02, publ. 20.10.2008].

The disadvantage of this method is the laborious process of obtaining pumpkin-oil extract.

The closest in technical essence and the achieved effect is a method for the production of butter "Dessert" (options), including peasant butter and flavoring components, for the production of butter "Dessert chocolate" uses sugar, cocoa powder, skimmed milk powder as a food additive, for the production of butter "Dessert honey" as a food additive using natural honey, sugar, skim milk powder, for the production of butter "Dessert" as a food additive using buttermilk [patent RU No. 2124842, A23C 15/02, publ. 01/20/1999].

The disadvantage of this method is low organoleptic characteristics.

The technical objective of the invention is to develop a method for producing sweet cream butter "Dessert with maple syrup", which makes it possible to obtain a functional product, to improve its quality by improving the vitamin and mineral composition and organoleptic characteristics, to reduce the caloric content of the product, to recommend for the nutrition of patients with galactosemia, lactose deficiency, sugar diabetes due to the use of maple syrup as a sweetener.

To solve the technical problem of the invention, a method is proposed for producing sweet cream butter "Dessert with maple syrup", characterized by the fact that the butter is prepared from a mixture of sweet cream butter and maple syrup, and the preparation of the butter is carried out by defrosting it, cutting into pieces weighing 4 - 5 kg, followed by stirring for 3 minutes at a temperature of 25-30 ^o C and adding maple syrup, stirring the resulting mixture is carried out until a homogeneous structure of the oil; prepare the product with the following content of the starting components, kg:

Peasant butter 950-920 Maple syrup 50-80

The technical result of the invention consists in improving the quality of the finished product by increasing the amount of vitamins and microelements and organoleptic parameters, reducing the calorie content of the product, in obtaining a functional product recommended for the nutrition of patients with galactosemia, lactose deficiency, diabetes mellitus.

Maple syrup is a natural product that contains about 54 natural ingredients, minerals, antioxidants and vitamins.

The antioxidants in the syrup are found in plants such as tomatoes, wheat, flax and red berries. A quarter cup of maple syrup contains much more calcium than one cup of cow's milk. It also contains a lot of potassium, even more than bananas. The most important advantage of maple syrup over other foods is that it contains very little oxalates, which often cause food allergies.

The most important property of maple syrup is its antibacterial and antidiabetic properties. There is less sugar in syrup than in honey, so it is useful for people who monitor their body weight, it is recommended for the nutrition of patients with galactosemia, lactose deficiency, diabetes mellitus.

The phytohormones in maple syrup (abscisic acid) are very beneficial for the normal functioning of the pancreas.

Maple syrup contains manganese, an essential element that serves as the basis for many human enzymes. It takes an active part in ensuring the body's defense against free radicals, and also helps the body produce large amounts of energy. Also, it warns the occurrence and development of stressful and post-stress states. Among other things, manganese increases the oxygen circulation in the body.

The use of maple syrup has a healing effect on the body, as it is a natural immunostimulant.

The calorie content of maple syrup is 261 kcal per 100 g of product.

The preparation method of the composition is illustrated by the following examples.

The preparation of the oil is carried out by defrosting it, cutting it into pieces weighing 4 - 5 kg, followed by stirring for 3 minutes at a temperature of 25 - 30 ° C and adding maple syrup, stirring the resulting mixture until the homogeneous structure of the oil; prepare the product with the following content of the starting components, kg:

Peasant butter 950-920 Maple syrup 50-80

The vitamin and mineral composition of maple syrup is presented in table 1.

Table 1

Indicator name Quantity, mg % of the norm in 100 g Vitamins Vitamin B ₁ , thiamine 0.066 4.4 Vitamin B ₂ , riboflavin 1.27 70.6 Vitamin B ₄ , choline 1.6 0.3 Vitamin B ₅ , pantothenic acid 0.036 0.7 Vitamin B ₆ , pyridoxine 0.002 0.1 Vitamin PP, nicotinic acid 0.081 0,4 Macronutrients Potassium, K 212 8.5 Calcium, Ca 102 10.2 Magnesium, Mg 21 5.3 Sodium, Na 12 0.9 Phosphorus P 2 0.3 Trace elements Iron, Fe 0.11 0.6 Manganese, Mn 2.908 145.4 Copper, Cu 18 1.8 Selenium, Se 0.6 1.1 Zinc, Zn 1.47 12.3

The method of obtaining sweet cream butter "Dessert with maple syrup" is illustrated by the following examples.

The composition of the compositions for obtaining sweet cream butter "Dessert with maple syrup" according to examples 1 - 2 is presented in table 2.

table 2

Components Recipe for 1000 kg Example 1 Example 2 Peasant butter 950 920 Maple syrup 50 80 Total 1000 1000

Example 1. Prepare a composition of sweet cream butter "Dessert with maple syrup" in accordance with table. 2.

The preparation of the oil is carried out by defrosting it, cutting it into pieces weighing 4 kg, followed by stirring for 3 minutes at a temperature of 25 ° C and adding maple syrup, stirring the resulting mixture until the homogeneous structure of the oil.

The finished oil is analyzed for organoleptic, physicochemical and microbiological indicators. The analysis data are presented in table. 3.

Example 2. Prepare a composition of sweet cream butter "Dessert with maple syrup" in accordance with table. 2.

The preparation of the oil is carried out by defrosting it, cutting it into pieces weighing 5 kg, followed by stirring for 3 minutes at a temperature of 30 ° C and adding maple syrup, stirring the resulting mixture until the homogeneous structure of the oil is achieved.

The finished oil is analyzed for organoleptic, physicochemical and microbiological indicators. The analysis data are presented in table. 3.

Table 3

Index Oil "Dessert" (control), patent RU No. 2124842 Example 1 Example 2 Consistency and
appearance Dense, plastic homogeneous, shiny on the cut, dry in appearance Plastic, homogeneous, shiny surface Plastic, homogeneous, shiny surface Taste and smell Pronounced creamy and pasteurization taste, without foreign tastes and odors Sweet creamy, with taste and smell of added flavoring component Sweet creamy, with taste and smell of added flavoring component Colour Light yellow, homogeneous throughout the mass Yellow, homogeneous throughout the mass Yellow, homogeneous throughout the mass Mass fraction of fat,% 62 57.0 57.0 Mass fraction of dry substances,%, not less 3.0 6.5 9.5 Including maple syrup,%, not less - 5.0 8.0 Mass fraction of moisture,%, no more 35 36.5 33.5 Energy value of the product, kcal / 100g 662.0 546 564 Expiration date, days
temperature (3 ± 2) ° С 15 15 15

The content of vitamins and minerals in butter is shown in Table 5.

Table 4

Name Quantity, mg Oil "Dessert" (control), patent RU No. 2124842 Example 1 Example 2 Vitamin B ₂ , riboflavin 0.11 0.16 0.20 Potassium, K 23 31 38 Calcium, Ca 18 21 25 Magnesium, Mg 0,4 1.1 1.8 Manganese, Mn 0.002 0.122 0.173 Zinc, Zn 0.1 0.15 0.2

As you can see from the table. 3 and 4, sweet cream butter "Dessert with maple syrup", made from peasant butter and maple syrup, meets all the requirements for butter.

The introduction of more than 950 kg of butter Krestyanskoe into the product is economically unprofitable, and with the introduction of less than 920 kg, the organoleptic characteristics of the finished product deteriorate.

When more than 80 kg of maple syrup is added to the product, the organoleptic characteristics of the finished product deteriorate, and when it is introduced less than 50 kg, the calorie content increases, the amount of vitamins and minerals in the product decreases.

The proposed method for producing sweet cream butter "Dessert with maple syrup" allows:

- improve the quality of the finished product by increasing the amount of vitamins and trace elements and organoleptic characteristics,

- reduce the calorie content of the product,

- to obtain a functional product recommended for feeding patients with galactosemia, lactose deficiency, diabetes mellitus.

Claims (2)

A method of obtaining sweet cream butter "Dessert" with maple syrup, characterized by the fact that the oil is prepared from a mixture of sweet cream butter "Krestyanskoe" and maple syrup, and the preparation of the butter is carried out by defrosting it, cutting into pieces weighing 4-5 kg, followed by stirring for 3 min at a temperature of 25-30 ° C and adding maple syrup, stirring the resulting mixture until the homogeneous structure of the oil; prepare the product with the following content of the starting components, kg: sweet cream butter "Peasant" 950-920 maple syrup 50-80