UA109016U - COMPOSITION OF INGREDIENTS FOR PREPARING LOW-CALORION MAYONESIS - Google Patents

Abstract

The composition of the ingredients for the preparation of low-calorie mayonnaise contains fat component, protein component, stabilizer, fructose, salt of food, baking soda, organic acid and water, Notepo Jerusalem artichoke concentrate, egg powder, whey, F 12bS direct concentratebac BIFI, or Liobac 3BIFIDI. As a fat component, the composition contains a blend of sunflower and soybean oils, as a protein component - a serum protein concentrate obtained by ultrafiltration, as a stabilizer - a QNA stabilization system, and as an organic acid - an aqueous solution of lactic acid.

Description

A useful model belongs to the food industry, in particular to the oil and fat industry, namely to the production of low-calorie mayonnaise.

According to the collection of recipes developed by NVO "Maslozhirprom" and DHC "Soyuzmargarinprom" RC 400 GHA "So" 2656-152-06-92, there are 3 types of mayonnaise: high-calorie, medium-calorie and low-calorie. By "low-calorie" is meant mayonnaise, the fat content of which is less 40 95

A well-known low-calorie mayonnaise, the recipe of which contains such classic components as: sunflower oil, egg powder, mustard powder, vinegar, sugar, salt, stabilizer, spices and water (see Nechaev A.P. et al. Mayonnaises. GIORD. - St. Petersburg, 2000. - p. 63).

The closest analogue to the proposed useful model is the composition of ingredients for the preparation of low-fat mayonnaise sauce using a liposomal preparation containing, wt. Uo: blend of sunflower, rapeseed and corn oils - 25, dry milk whey - 1.5, stabilizer "Vyvapur" MSS? 591 RE - 2, fructose - 1.3, salt - 1, baking soda - 0.05, 9-95 acetic acid - 3, water - the rest (see Baigarin E.K. et al. Razrabotka tehnologii mayonnaise sauces 25, 15 and 10 95 fat, enrichment with tocopherol, pro- and prebiotics. Oil and fat industry. - Mo 3-201. - P. 18-22).

The closest analogue and the proposed useful model have the following common features: - fat component (in the prototype, a blend containing sunflower, rapeseed and corn oils); - protein component (in the prototype, dry milk whey); - stabilizer (in the prototype stabilizer "Vyvapur" MSS 591 B); - organic acid (in prototype 9 95% aqueous solution of acetic acid); - kitchen salt; - fructose; - drinking water.

But the well-known low-calorie mayonnaise has the following disadvantages: - does not contain probiotic microorganisms; - the mixture of oils consists of three oils, which is economically unprofitable; - low biological value of the finished product;

The purpose of the useful model is to create a composition of ingredients for the preparation of low-calorie mayonnaise, in which, by replacing the mixture of sunflower, rapeseed and corn oils with a mixture of sunflower and soybean oils; of dry milk whey on the concentrate of whey proteins obtained by ultrafiltration, stabilizer "Vyvapur"

MSS 591 P, which contains cellulose gum on the OMA stabilizer, which contains 80 95 gelatin, 9 95 aqueous solution of acetic acid on an aqueous solution of milk and the introduction of Jerusalem artichoke concentrate "Noteo" and the direct application bac concentrate BYU 0U5 Vr-12 or I ioras

WINDOWS, or Iiobas ZVIRISI, pre-activated in cheese whey, to ensure an increase in the biological and physiological value of the finished product and enrichment of the finished product with a synbiotic complex.

The task is solved by the fact that the composition of ingredients for preparing low-calorie mayonnaise, which contains a fat component, a protein component, a stabilizer, fructose, table salt, baking soda, organic acid and drinking water, according to a useful model, additionally contains Jerusalem artichoke concentrate "Noteo", egg powder, cheese whey, bac concentrate for direct application of EO BUZ Vr-12 or I ioras VIRNI or I ioras

ZVIRIYOI, at the same time, as a fat component, the composition contains a blend of sunflower and soybean oils, as a whitening component - whey protein concentrate obtained by ultrafiltration, as a stabilizer - the OMA stabilization system, and as an organic acid - an aqueous solution of lactic acid, according to the following ratio of the specified components, mass . Fo: blend of sunflower and soybean oils 25-35 whey protein concentrate obtained by ultrafiltration /1.25-1.75 "Noteo" Jerusalem artichoke concentrate 6.7-9.3 egg powder 3.9-5.5 fructose 1.1- 1.5 salt 0.8-1.2 OMA stabilizer 0.25-0.35 baking soda 0.02-0.06 aqueous solution of lactic acid 2.5-3.5 cheese whey 8.3-11.7 baking concentrate direct introduction of EO 05 Vr-12, or

Pobas WINDOWS or Gioras ANIMALS 0.08-0.12 drinking water the rest.

New in the proposed useful model are: 1) activation of bifidobacteria in cheese whey, where adaptation of bifidobacteria to low acidity and air occurs, does not require additional special equipment, significant energy consumption and is not time-consuming; 2) introduction of whey protein concentrate obtained by ultrafiltration, which contains 8 essential amino acids, allows to increase the biological and physiological value of low-calorie mayonnaise; 3) introduction of "Noteo" Jerusalem artichoke concentrate, which is a source of inulin, fiber and pectin, allows to increase the stability of the emulsion and enrich mayonnaise with prebiotics such as inulin; 4) replacing acetic acid with lactic acid makes it possible to create favorable conditions for bifidobacteria in mayonnaise with low acidity, due to the previous adaptation of the latter in cheese whey, where they accumulate lactic acid by fermentation of cheese whey; 5) using a mixture of sunflower and soybean oils, which are produced in large quantities on the territory of Ukraine, the ratio Fo-6:0-3 is achieved as (5-12): 1. Sunflower oil is a source of indispensable polyunsaturated fatty acid linoleic (o-6), and soybean oil linoleic and linolenic (0-3).

The mayonnaise production process begins with quality assessment and acceptance of raw materials.

Lactic acid arrives at the production facility by road transport and is pumped into a receiving tank, from where it is fed by a pump into a container for preparing a 5-10 95% aqueous solution.

Preparation of components. Loose components (KSB-UV, fructose, egg powder, salt, baking soda, OMA stabilizer, Jerusalem artichoke concentrate "Noteo") are sifted on vibrating sieves equipped with magnets for catching ferromixtures. The absence of lumps in dry components increases their moisture content and dispersibility during swelling, surface-active properties and emulsifying ability. Lactic acid is prepared by mixing 82% boric acid with purified water. The concentration of lactic acid in the solution should not exceed 10 95.

Activation of bifidobacteria in cheese whey. To enrich mayonnaise with probiotics, 10 95 of cheese whey with activated adapted bifidobacteria are added to it. To do this, bifidobacteria are cultivated in pasteurized serum. As bifidogenic

For factor 3, fructose is added to the serum in the amount of 0.1 95 of its volume, the enriched serum is mixed, filtered and pasteurized at a temperature of 70-72С with a holding time of 20 seconds. to neutralize unwanted microflora. After pasteurization, the enriched serum is cooled to a temperature of 38-40C and fermented with adapted cultures of bifidobacteria. Initial concentration of viable cells of monocultures of B. apitaiii5 VB-12 (or mixed cultures of B.

Bitidite VVO2 i- V. pdit VI 02 i- V. bheme VKO2 or mixed cultures V. rijdit VVO2 « V.

Iopdit VI 02 -«- V. adoIezsepiii5 HAO2) is 1x106 CFU/cm3u, i.e., 10 g of the direct injection concentrate of EYUO BU5 Vr-12 or I ioras VIRI or I ioras ZVIRIVI are applied, respectively, per 1000 kg of prepared serum. Cultivation of bifidobacteria is carried out in fructose-enriched serum for 8-12 hours. at a temperature of 38-42 "C. Enriched serum contains at least 1x108 CFU/cm3 of adapted activated bifidobacteria.

Preparation of mayonnaise paste. One of the conditions for obtaining stable emulsions is the correct preparation of emulsifiers, that is, obtaining them in the form of a homogeneous colloidal solution with maximum dispersion, which ensures the effectiveness of the emulsifying action. The main emulsifiers that ensure the necessary stability of the emulsion are egg powder and whey protein concentrate obtained by ultrafiltration.

Preparation of mayonnaise paste consists of the process of dissolving dry components and mixing them to a homogeneous state. To prepare high-quality mayonnaise emulsions and reduce the time of preparing the paste, all dry components are dissolved in mixers. When dissolving, the mixture is stirred for 5-10 minutes and pasteurization is carried out at a temperature of 60-65 "C with exposure for 20-25 minutes by supplying hot water to the jacket of the mixer. After the end of exposure, the solution is cooled to a temperature of 32-35 "C. The chosen temperature is due to the fact that egg and whey proteins denature at a temperature above 65 "C and cannot perform a stabilizing function.

Serum, enriched with bifidobacteria, in the amount of 10 95 of the weight of the product is added to the dry components reconstituted in water with constant stirring.

The readiness of the paste is determined visually by a sample taken during the mixing process.

A sample of paste taken on a wooden plate should be uniform. The mixing time is determined by the readiness of the paste and, in turn, depends on the readiness of individual components for mixing. If the solubility of dry components is poor, the dissolution time should be increased.

Preparation of "rough" mayonnaise emulsion. After obtaining a homogeneous mass, a mixture of sunflower and soybean oils, heated to a temperature of 20-25 "C, is fed into a large mixer with continuous mixing in the amount provided for in the recipe. To ensure uniform distribution of the oil mixture, it is fed into the mixer through a special distributor (shower), which is with the last portions of oil, a previously prepared aqueous solution of lactic acid is fed into the mixer at a rate of 6-8 dmzZ/min from a tank specially designed for this purpose. After the lactic acid solution is fed, mixing is continued for 1-7 minutes. The order of introduction into the paste mixtures of oils and lactic acid must be strictly observed.This is due to the fact that their one-time or rapid introduction can lead to obtaining the reverse type of emulsion, and at a certain stage of emulsification - to a change of phases.

The "coarse" emulsion obtained in the mixer must correspond to the established type of "oil-in-water" emulsion, be strong enough and not delaminate before passing through the homogenizer.

Visually, such an emulsion has a homogeneous appearance and does not delaminate in the selected sample with weak mixing.

Homogenization of mayonnaise emulsion. The final stage of obtaining finished mayonnaise is homogenization, which is carried out with the help of piston homogenizers. Homogenization of the mayonnaise emulsion must be carried out with careful pressure. The amount of pressure on the homogenizer is set by adjusting the gap in the homogenizing head. When feeding the emulsion into the homogenizer, the optimal pressure is set, which ensures the production of mayonnaise of the required consistency. After the homogenizer, the mayonnaise returns to the large mixer until the required pressure is established. For low-calorie mayonnaise, the optimal pressure is 0.9-11 MPa.

In a large mixer, the emulsion should be mixed gently, because it is intensive

Over-stirring can lead to emulsion breakdown (delamination) or phase changes, prolonged settling (without stirring) can also lead to delamination. After setting the required pressure, ready-made mayonnaise from the homogenizer is served in a container for ready-made mayonnaise.

A deviation from the recommended pressure leads to the destruction of the emulsion; in case of exceeding the pressure, the adsorption films are destroyed; in the case of underpressure, fine dispersion is not achieved and, therefore, the possibility of obtaining a finely dispersed and stable emulsion is excluded. When operating piston homogenizers, it is necessary to exclude the possibility of air being sucked in and finding it under the valves, which disrupts the operation of the valves and the operation of the homogenizer as a whole.

Packaging, storage and transportation of the finished product. From the tanks, the finished mayonnaise is served for packaging through an automatic filler, a rolling machine and a labeling machine. Mayonnaise is packed in glass jars; aluminum tubes covered inside with food varnish; paper bags with a polymer coating, bags, boxes and cups made of polymer materials, approved by the bodies of sanitary and epidemiological supervision.

Low-calorie mayonnaise, enriched with a synbiotic complex, is stored at an air temperature in the chamber (4--2)"C and a relative humidity of 85-90 95 for no more than 90 days

Due to the enrichment of mayonnaise with probiotic cultures and KSB-UV, its physiological and biological value increases. The content of probiotic cultures should be at least 1x106 CFU/cm? finished mayonnaise during the entire storage period.

Mayonnaise is transported by all types of covered transport in accordance with the rules of transportation of perishable products that operate on the appropriate type of transport, at a temperature not lower than 0 and not higher than 6 "C.

Example 1

Low-calorie mayonnaise was prepared as indicated above. The components were taken in the following ratio, mass. 90: blend of sunflower and soybean oils - 30, whey protein concentrate obtained by ultrafiltration - 1.3, "Noteo" Jerusalem artichoke concentrate - 8.2, egg powder - 5.2, fructose - 1.4, salt - 1.0, baking soda - 0.03, OMA stabilizer - 0.25, 5 U5-th lactic acid solution - 3.0, cheese whey - 9.0, bac concentrate for direct application of EGO YuMU5 VbB-12 - 01, water - 40.55. Because the quality indicators of low-calorie mayonnaise are presented in Table 1.

Example 2

Low-calorie mayonnaise was prepared as indicated above. The components were taken in the following ratio, mass. 90: blend of sunflower and soybean oils - 35, whey protein concentrate obtained by ultrafiltration - 1.7, "Noteo" Jerusalem artichoke concentrate - 9.3, egg powder - 5.5, fructose - 1.5, salt - 1.2, baking soda - 0.06, OMA stabilizer - 0.35, 7% lactic acid solution - 3.5, cheese whey - 11.7, BAK concentrate for direct application of EO and iobas VIRI - 0.12, water - 30.13 .

Quality indicators of low-calorie mayonnaise are presented in Table 2.

Example C

Low-calorie mayonnaise was prepared as indicated above. The components were taken in the following ratio, mass. 90: blend of sunflower and soybean oils - 25, whey protein concentrate obtained by ultrafiltration - 1.25, "Noteo" Jerusalem artichoke concentrate - 6.7, egg powder - 3.9, fructose - 1.1, salt - 0.8, baking soda - 0.04, stabilizer OMA-0.25, 10 9% lactic acid solution - 2.5, cheese whey - 8.3, baking concentrate for direct application of GEO

Pobas VURI - 0.08, water - 50.12.

Quality indicators of low-calorie mayonnaise are presented in Table 3.

Table 1

Quality indicators of low-calorie mayonnaise obtained by the method claimed in

The M index of Jerusalem artichoke mayonnaise taste and smell

Consistency and appearance - air bubbles

Emulsion stability, 96 //////777777111111111Ї111111111111111111111196111111сС1

For Ethiopia, in 25

Table 2

Quality indicators of low-calorie mayonnaise obtained by the method claimed in

Indicator - mayonnaise taste and smell Jerusalem artichoke

Consistency and appearance and air bubbles

Stability of emulsions, 96 //////777777111111111Ї11111111111111111111111891 missing

For Ethiopia, in 25

Table C

Quality indicators of low-calorie mayonnaise obtained by the method claimed in

The M index of Jerusalem artichoke mayonnaise taste and smell

Consistency and appearance - air bubbles

Emulsion stability, 96 //////7777777111111111Ї11111111111111111111981сСс1

For Ethiopia, in 25

Claims (1)

USEFUL MODEL FORMULA The composition of ingredients for preparing low-calorie mayonnaise, which contains a fat component, a protein component, a stabilizer, fructose, table salt, baking soda, organic acid and water, which is distinguished by the fact that it additionally contains Jerusalem artichoke concentrate "Noteo", egg powder, cheese whey, bacconcentrate for direct application of EO 0U5 ВБ-12 or Иорас VIRI or Iiobas ZVIRISI, while as a fat component, the composition contains a blend of sunflower and soybean oils, as a whitening component - a concentrate of whey proteins obtained by ultrafiltration, as a stabilizer - the stabilization system of OMA, and as a organic acid - an aqueous solution of lactic acid, while the specified components are taken in the following ratio, mass. 9o: a blend of sunflower and soybean oil 25-35 OIL, whey protein concentrate, 125-175 obtained by ultrafiltration and Jerusalem artichoke concentrate "Noteo" 6.7-9.3, egg powder 3.9-5.5, fructose 1.1-1, 5 salt 0.8-1.2 OMA stabilizer 0.25-0.35 baking soda 0.02-0.06 aqueous solution of lactic acid 2.5-3.5 cheese whey 8.3-11.7 baking concentrate for direct application EO 05 ВБ-12, or 0.08-0.12 Pobas VIRI, or I ioras ZVIRISI drinking water the rest.