SU1405773A1 - Method of producing frozen dessert - Google Patents

Abstract

This invention relates to food industry. The aim of the invention is to reduce the cost of the method, to improve the organoleptic characteristics; product and its dimensional stability. For; For the production of a frozen dessert, a mixture of the initial components is prepared, flavoring and aromatic fillers (sugar and vanilla sugar) and a stabilizer (wheat flour in an amount of 2.5% by weight of the finished product are the same, which are previously pasted into the mixture in butter for 5-7 min.) Then the resulting mixture is pasteurized, cooled and freeze, 1 tab.

Description

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The invention relates to the food industry.

The aim of the invention is to reduce the cost of the method, the improvement of opraHanenTK-5

ical indicators of the product and its dimensional stability.

The method is carried out as follows.

Preparing a mixture of the initial components (About, making flavoring and aromatic fillers (sugar and vanilla sugar) and a stabilizer (wheat flour in an amount of 2.5% by weight of the finished product, which is previously pasted to the mixture before 15). oil for 5-7 minutes), then the mixture is pasteurized, cooled and freeze

Seasoning flour less than 5 minutes does not give a cream-colored flour and the smell of a hot nut. Seasoning for more than 7 minutes leads to a dramatic change in color — dark brown — and the appearance of a bitter taste.

. The introduction of browned flour less than 2.5% does not create the desired consistency of the product, more than 2.5% negatively affects the taste (feel the taste of flour 30), the structure is compacted, the dessert is lost.

The use of browned flour and further exposure to low temperatures allows to obtain a READY

A product with good taste qualities: as a result of browning the flour, the smell of raw flour disappears, the smell of roasted nuts appears, the product gets a beautiful creamy color, the consistency of the product is improved, the feeling of butter appears. nosti. Further exposure to low temperatures retains the above properties, but at the same time, it improves mobility - 20-30 minutes at + 18 ° C

at overrun of 65-70% compared to soft ice cream.

Indicators of the quality of the product obtained by the proposed method and the well-known in the table.

LR and meer. Dp of production of 1000 kg of frozen dessert boiled 820 MP of milk, add 180 g of sugar and 2 g of vanilla sugar, 25 g of wheat flour, browned in butter for 5-7 minutes before acquiring cream color and smell of roasted nuts, pre-boiled in a part of the milk-sugar mixture, filtered, pasteurized, cooled, mixed in a freezer and portioned.

Seasoning flour.

They take butter, place it in a bowl with a thick bottom, heat it to a temperature of 50-60 ° C and sift the sifted flour, mix it thoroughly in the process of browning. The flour is pasted on butter for 5-7 minutes before acquiring cream color and the smell of hot nut.

Claims (1)

Invention Formula Method for the production of frozen dessert, which involves the preparation of a mixture of initial components, the introduction of flavoring and aromatic fillers, stabilizer - wheat flour, pasteurization, cooling the mixture and freezing, characterized in that, in order to reduce the cost of the method, improve the organoleptic characteristics of the product and its dimensional stability before introducing Into the mixture, wheat flour is pasted on butter for 5-7 minutes and added in the amount of 2.5% by weight of the finished product. Appearance Taste Color Smell Consistency Time, min, (dimensional stability) Homogeneous lush weight Cream Nutty flavor Hazelnut Oil nista eleven 18