RU2752273C1 - Method for preparing frozen dessert - Google Patents

Abstract

FIELD: confectionery production.SUBSTANCE: invention relates to the technology of confectionery production, in particular to the production of frozen dessert. A method for preparing a frozen dessert is proposed, which includes preparing a recipe mixture by adding and mixing granulated sugar, filtered water, dried apricots, boiling the resulting mixture for 2.5 hours at a temperature of 80°C, followed by whipping, adding natural honey heated to a temperature of no above 40°C, squeezed lemon juice and pre-prepared edible gelatin, homogenization, freezing and molding, while using the following ratio of the original components: dried apricots - 30±5%; granulated sugar - 38±5%; natural honey - 5±2%; lemon juice - 0.1±0.05%; food gelatin - 0.1±0.05%; filtered water - the rest. In this case, the dessert is formed into a waffle cup, pre-made from dough with the following ratio of the initial components: premium flour - 45±5%; vegetable oil - 1±0.2%; salt - 0.5±0.1%; soda - 0.1±0.05%; filtered water - the rest. The temperature of the dessert is at least -5°C in the center of the product.EFFECT: invention allows getting a natural product with increased organoleptic properties and biological value, without dyes and artificial preservatives and stabilizers, which does not undergo hardening to low temperatures and can be used as a healthy food.3 cl, 4 tbl

Description

The invention relates to confectionery technology production, in particular for the production of frozen desserts.

Known "METHOD FOR MANUFACTURING FILLER FOR CONFECTIONERY" RU 2236791 [1], providing for mixing honey, citric acid and a vegetable component, as a vegetable component, mashed lemons, crushed dried apricots are used.

The disadvantage of the known solution is insufficiently high prophylactic and organoleptic properties.

Closest to the claimed technical solution is "METHOD FOR PRODUCING ICE CREAM IN GLAZE" RU 2183932 [2], including the preparation of a recipe mixture by adding and mixing sugar, water, dried apricots, homogenization, freezing.

The known method has increased organoleptic properties in comparison with [1] due to the implementation in the form of ice cream.

The disadvantage of this method is the reduced biological value, due to insufficient absorption of dried apricot fibers (dried apricot), as well as insufficient organoleptic properties.

Technical result the proposed solution is to increase the organoleptic properties, increase the biological value.

The technical result is achieved by the fact that a method of preparing a frozen dessert, characterized by the fact that it includes the preparation of a prescription mixture by adding and mixing granulated sugar, filtered water, dried apricots, boiling the resulting mixture for 2.5 hours at a temperature of 80 ° C, followed by whipping, adding natural honey, heated to a temperature not higher than 40 ° C, squeezed lemon juice and pre-prepared edible gelatin, homogenization, freezing and molding, while using the following ratio of the initial components:

Dried apricots - 30 + -5%;

Granulated sugar - 38 + -5%;

Natural honey - 5 + -2%;

Lemon juice - 0.1 + -0.05%;

Food gelatin - 0.1 + -0.05%;

Filtered water - the rest.

Nutritional and energy value is:

Proteins - 0.9;

Fats - 0.2;

Carbohydrates - 51.1;

Energy value - 214kcal / 894.52kJ.

Dried apricots, sugar are poured with water and boiled in a digester, loaded into a mixer, whipped first with a rod whisk at low speed (speed I, corresponding to 50 + -5 rpm) for 1-2 minutes, then the speed is added (II-III speed , corresponds to 60-80 rpm) and heated natural honey is introduced, mixed. Then add juice from natural lemons, mix until smooth. Pre-prepared gelatin is introduced, stirred for another 1-2 minutes. The apricot mixture is cooled to a temperature of 0 ° C to 4 ° C and loaded into a soft ice cream freezer.

Implementation of the invention:

Dried apricots are pre-soaked in cold water for 15 minutes, sorted out, washed to exclude the ingress of foreign inclusions. Sugar is sieved through a sieve with a mesh size of not more than 3 mm. Prepared raw materials and filtered water are loaded into a cooking vessel, for example, an electric tipping boiler KPEM-60-OR, and boiled for 2.5 hours. Cooking temperature - 80 ⁰С. Boiling dried apricots with these parameters allows you to preserve its useful properties, to reveal the taste, color and smell of apricot. Natural taste and nutritional properties are preserved due to the observance of the temperature regime. In the given example, when processing mashed potatoes, it is indirectly heated - that is, the design of the boiler assumes double walls, between which there is a liquid that acts as a heat carrier, under the influence of this heat, the mashed potatoes are boiled. In the absence of water in the "steam-water jacket", the heating is automatically turned off.

The resulting base is loaded into a mixer bowl, for example, a planetary BearVarimixer with a rod whisk, and whisk at first at low revolutions (speed I corresponds to 50 + -5 rpm) for 5-7 minutes, then the speed is added (II-III speed corresponds to 60- 80 rpm). Whisking opens and expands the apricot fibers. Next, heated natural honey is introduced, the mixture is stirred until smooth. In this case, honey is heated to a temperature not exceeding 40 ° C to preserve the unique properties of biologically active substances that are part of honey (a number of vitamins, enzymes of invertase, diastase, catalase, etc.). Then add juice and natural lemons. Juice, for example, is obtained as follows. Lemons are washed, cut into quarters and squeezed using a juicer. Juice from natural lemons complements the apricot flavor and enriches the dessert with vitamins. Also, the presence of lemon juice is a natural preservative, which allows you to store apricot puree for 14 days at temperatures from 0 ° C to 4 ° C. At the end, pre-prepared gelatin is added. Gelatin, for example, is soaked in cold water in a 1: 5 ratio. The gelatin should take all the water (swell). When added to the homogenized mass, the gelatin is heated to a temperature of 50-60 ° C. Stir again until a homogeneous mass is obtained. Gelatin acts as a stabilizer that binds free moisture, increases viscosity, promotes structure formation, improves consistency and provides a delicate texture to the apricot dessert. Increases resistance to melting. Ready apricot puree is poured into a container and stored at a temperature of 0 ° C to 4 ° C. Defrosting and re-freezing apricot puree is not allowed.

The finished apricot puree is loaded into a soft ice cream freezer, for example ElectroFreeze CS4, its main part is a cylinder with a cooling jacket, inside which there is a whipping mechanism (a fast rotating mixer with knives). A refrigerant enters the jacket, cooling the mixture to a temperature of - 7 ° C. The layer of ice freezing on the surface of the cylinder is cut off and crushed with knives. The volume of the mixture as a result of whipping increases to 35%. When the whipping mechanism rotates, the mixture reaches a certain consistency, the machine gives a signal and the apricot mixture moves to the dispenser.

The combination of temperature and the supply of a large amount of cold air will give the dessert a creamier consistency and make it soft, the product easily fills a waffle cup.

The proposed dessert is a product that is not hardened to low temperatures. The final temperature of the finished product may not be lower than -5 ° C.

For serving the proposed dessert in portions, you can use wafer cups, the production of which can be carried out on the MUVS-4 installation, for example, according to the manufacturer's recipe. The installation is intended for small-scale baking of durable thin-walled wafer cups of traditional shape, with a capacity of up to 0.1 l and is a product with electric heating of the working unit and a manual drive for its movement. The machine is based on the principle of forming under pressure and baking bulk wafer products using two halves with electric heaters. The working elements of the machine are: the lower half-form - a matrix covering the material, consisting of symmetrical sections, sliding apart to extract the finished product; upper mold half - a block of punches, covered by the molded material.

The recipe for making waffle cups.

The composition of the waffle cup dough in the following ratio:

Flour, premium - 45 + -5%;

Vegetable oil - 1 + -0.2%;

Salt - 0.5 + -0.1%;

Soda - 0.1 + -0.05%;

Filtered water - the rest.

Pre-prepared ingredients are loaded into the bowl of the kneading machine and beat until smooth. At the end of the kneading, the dough is passed through a pulper or a sieve with a mesh diameter of 1-2 mm to remove unmixed lumps of flour. The dough is cooled to 15 ° C. When working on the MUVS-4 unit, the dispenser is filled with prepared dough to the full amount. The dispenser is equipped with an adjustable stop that allows you to adjust the angle of inclination of the cups when they are turned, which makes it possible to set the required amount of dough directly during baking. After lifting the dispenser from the container and placing it in a special support located inside the container for draining from the dispenser. The block of punches is lifted and the dispenser is transferred to the die, placing it on the supports, the dispenser lever is turned to the stop, which leads to overturning of the cups filled with dough. The dough partially fills the lower die, after which the blocks of punches are lowered down. At the same time, the baking timer is activated on the display, the time of one baking cycle is 2 minutes. After lifting the blocks of punches, the dough remnants are removed from the horizontal surface of the die with a manual cutter. The matrix opens and the finished waffle cups are delivered to a pre-prepared cardboard container.

In terms of organoleptic characteristics, the proposed dessert meets the requirements specified in Table 1.

In terms of microbiological parameters, the proposed dessert meets the requirements established by TR CU 021, specified in Table 2.

In terms of physical and chemical parameters, the proposed dessert meets the requirements specified in Table 3.

In terms of the content of toxic elements, mycotoxins, the level of radionuclides, the proposed dessert meets the requirements established by TR CU 021 specified in Table 4.

Technical result

The claimed method of obtaining a frozen dessert allows you to obtain a product with a natural taste, color, apricot odor, without dyes and artificial preservatives and stabilizers. Provides optimal organoleptic properties.

Industrial application

The invention can be used as a healthy food for various population groups (with the exception of individual intolerance to prescription components).

Claims (5)

1. A method of preparing a frozen dessert, characterized in that it includes preparing a recipe mixture by adding and mixing granulated sugar, filtered water, dried apricots, boiling the resulting mixture for 2.5 hours at a temperature of 80 ° C, followed by whipping, adding natural honey, heated to a temperature not higher than 40 ° C, squeezed lemon juice and pre-prepared edible gelatin, homogenization, freezing and molding, while using the following ratio of the initial components,%: Dried apricots 30 ± 5 Granulated sugar 38 ± 5 Natural honey 5 ± 2 Lemon juice 0.1 ± 0.05 Edible gelatin 0.1 ± 0.05 Filtered water rest 2. The method according to claim 1, characterized in that the dessert is molded into a waffle cup pre-made from dough with the following ratio of initial components,%: Flour of the highest grade 45 ± 5 Vegetable oil 1 ± 0.2 Salt 0.5 ± 0.1 Soda 0.1 ± 0.05 Filtered water rest 3. A method according to claim 1, characterized in that the temperature of the dessert is not lower than -5 ° C in the center of the product.

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