UA110413U - METHOD OF PREPARATION OF DESSERT - Google Patents

Abstract

The method of obtaining dessert involves the use of milk raw materials, in particular milk protein concentrate, and white sugar, dissolving the structure-forming agent, combining it with the recipe components, introducing a flavoring agent to mix the mixture with its subsequent pasteurization, cooling and holding to form the structure of the product. Gelatin, dissolved in drinking water at 70… 75 ° C for 2… 3 minutes, is used as a structure-forming agent, as a milk protein concentrate using UV concentrate of skim or skim milk with a concentration factor of 1.5… 2.0, which is combined with cream 15… 20% fat, white sugar, structure-forming solution, the resulting mixture is stirred and pasteurized at 87… 90 ° C for 10… 15 minutes, 1… 3 minutes before the completion of the pasteurization process, enter the flavoring with or without preservative, after Thu. The product is cooled to 2 ... 6 ° C and held for 3.5 ... 4.0 hours.

Description

The useful model belongs to the food industry, namely to the production of desserts, and can be used at dairy enterprises and restaurants.

There is a known method of obtaining a whipped sour milk dessert based on skimmed sour cheese and milk with a mass fraction of fat of 2.5 95 |1|, according to which gelatin is soaked in milk of 2.5 95 fat content for swelling at a temperature of 20-25 "C for 30525 minutes, dissolved at a temperature of 6025 "C for 3025 minutes, pasteurized at a temperature of 85:22 "C for 60 seconds, the mixture is cooled and mixed with low-fat sour cheese in a ratio of 33:67, after which a mixture of sugar and fruit and berry filling is added and mixed, cooled and beat in a rotary-pulsation device for 2 minutes. Then cool and gel at 6-8 "C for 6-8 hours.

This method has the following disadvantages: low-fat sour cheese has low nutritional value due to the absence of whey proteins and low biological value; the use of a rotary-pulsation device complicates the application of the method in restaurants and increases the energy consumption when making a dessert.

The closest to the proposed method is the method of production of whipped sour-milk dessert based on milk-protein concentrate from scraps (MEK), which was chosen as the prototype method |I2). According to the prototype method, xanthan is soaked in scum for swelling at a temperature of 30-25 °C for 30-5 minutes, xanthan is dissolved at a temperature of 35-245 °C for 80-210 minutes, pasteurized at 85-52 °C for 5 minutes, the mixture is cooled and mixed with the prepared MBK in ratios of 33-40:67-60, after which a mixture of sugar with a flavor filler is added and mixed, cooled and whipped for 5...7 minutes. Then stabilization of the structure at 6...8 "C for 2...3 hours.

Prescription components are taken in the following ratio, by weight: MBK from shavings - 50.0...58.5; splinters - 29.1.-33.4; xanthan - 0.4...0.6; sugar - 11.0...13.0; taste filler - 1...3.

The prototype method has the following disadvantages: complication of the technological process, low nutritional value and the use of xanthan, a stabilizer of chemical origin, the production of which is absent in Ukraine, which limits its use and increases the cost

From the product.

The basis of a useful model is the task of creating a method of obtaining a dessert by using as a milk-white concentrate UV-concentrate of crumb or skimmed milk with a concentration factor of 1.5...2.0, gelatin is used as a structure former, which ensures an increase in the quality and nutritional value of desserts , reduction of energy costs during production, reduction of the duration of the production process, rational use of protein-carbohydrate dairy raw materials - ultrafiltration (UF) concentrate of skimmed milk and skimmed milk, expansion of the product range.

UV concentrates of shavings and skimmed milk with a concentration factor of 1.5...2.0 have a high nutritional value compared to MBK from shavings, contain protein 5.5...7.0 96, fat - 0.75... 0.85, dry matter - 8.5...9.3, have an active acidity of 6.44...6.47, contain, together with casein, whey proteins and a complex of anti-sclerotic substances. Consistence

UV concentrates are gentle, homogeneous, which is a positive factor in the production of dispersed dairy products.

Also, the advantage of our proposed technology is the use of an affordable and domestic structuring agent of protein nature - gelatin, which, compared to the structuring agent of chemical origin, xanthan, has a significantly lower temperature of structure formation and melting (19...27 "С), allows to increase and regulate the structural and mechanical properties of the finished product , for the introduction of which into the composition of the formulation, it is only necessary to add water for swelling, dissolve when heated and introduce into the system. In addition, gelatin has a significantly lower cost compared to xanthan, which leads to a decrease in the cost of the finished product.

Improving the quality and nutritional value of desserts and expanding their assortment is achieved by using pureed apples, strawberries, peaches, and apricots as flavor fillers.

The task is solved by the fact that the method involves the use of dairy raw materials, in particular milk-whitening concentrate, and white sugar, dissolution of the structuring agent, its combination with recipe components, the introduction of a flavor filler while stirring the mixture with its subsequent pasteurization, cooling and aging to form the structure of the product , which differs in that gelatin is used as a structure former, which is dissolved in drinking water at a temperature of 70...75"C for 2...3 minutes, as a milk-white concentrate, UVF is used - a concentrate of skimmed milk or skimmed milk with a concentration factor of 1 ,5...2.0, which is combined with cream 15...20 95 fat, white sugar, a solution of structuring agent, the resulting mixture is mixed and pasteurized at a temperature of 87...90 "C for 10...15 minutes, for 1...3 minutes before the end of the pasteurization process, the flavor filler is introduced with or without a preservative, after which the product is cooled to room temperature hours 2...6 70 and withstand it for 3.5...4.0 hours, while the recipe components are taken in the following ratios, wt. 9 o'clock:

UV-concentrate of crumb 50... 60 or skimmed milk What cream 19...21 white sugar 11...13 gelatin 1...3 drinking water 5...7 flavor filler 4...6.

Here are some examples of how to make a dessert.

Example 1. The minimum limit for this method.

The preliminary preparation of milk raw materials, in particular milk protein concentrate, and white sugar, dissolution of the structure former, its combination with recipe components, the introduction of a flavor filler by mixing the mixture with its subsequent pasteurization, cooling and aging to form the structure of the product is carried out, while gelatin is used as a structure former , which is dissolved in drinking water at a temperature of 70 "С for 2 minutes, as a milk-whitening concentrate, UVF is used - a concentrate of crumb or skimmed milk with a concentration factor of 1.5, which is combined with cream of 1595 fat, white sugar, a solution of a structure-former, the resulting mixture mix and pasteurize at a temperature of 87 "С for 10 minutes, 1 minute before the end of the pasteurization process, a flavor filler is introduced with or without a preservative, after which the product is cooled to a temperature of 2 "С and kept for 3.5 hours, while the prescription components take in on foot ratios, mass 9 o'clock:

UV concentrate of skimmed milk or skimmed milk cream 21 white sugar 13 gelatin Z drinking water 7 flavor filler b.

Example 2. Average value for the above method.

The preliminary preparation of milk raw materials, in particular milk protein concentrate, and white sugar, dissolution of the structure former, its combination with recipe components, the introduction of a flavor filler by mixing the mixture with its subsequent pasteurization, cooling and aging to form the structure of the product is carried out, while gelatin is used as a structure former , which is dissolved in drinking water for

From a temperature of 72.5 "C for 2.5 minutes, as a milk-protein concentrate, Uf concentrate of crumb or skimmed milk with a concentration factor of 1.75 is used, which is combined with cream of 17 95 fat, white sugar, a solution of a structure former, the resulting mixture is mixed and pasteurized at a temperature of 88.5 "C for 12.5 minutes, 2 minutes before the end of the pasteurization process, a flavor filler is introduced with or without a preservative, after which the product is cooled to a temperature of 4 "C and kept for 3.75 hours, at the same time, the recipe components are taken in the following proportions, by weight:

UV concentrate BB crumbs or skimmed milk cream 20 white sugar 12 gelatin 2 drinking water (in taste filler 5.

Example 3. The maximum limit for this method.

The preliminary preparation of milk raw materials, in particular milk protein concentrate, and white sugar, dissolution of the structure former, its combination with recipe components, the introduction of a flavor filler by mixing the mixture with its subsequent pasteurization, cooling and aging to form the structure of the product is carried out, while gelatin is used as a structure former , which is dissolved in drinking water at a temperature of 75 "C for 3 minutes, as a milk-protein concentrate, Uf - a concentrate of skimmed milk or skimmed milk with a concentration factor of 2.0 is used, which is combined with cream of 20 95 fat, white sugar, a solution of a structure former, obtained the mixture is mixed and pasteurized at a temperature of 90 °C for 15 minutes, 3 minutes before the end of the pasteurization process, a flavor filler is introduced with or without a preservative, after which the product is cooled to a temperature of 6 °C and kept for 4.0 hours, while prescription components are taken in the following ratios, mass at:

UV-concentrate of crumbs or skimmed milk cream 19 white sugar 11 gelatin 1 drinking water 5 flavor filler 4.

The finished product has the following organoleptic indicators.

Table

Organoleptic indicators of desserts

Strawberry dessert! Apple dessert |Peach dessert - apricot indicator

From white- From white- From white- From white- milk to milk to milk to milk to

Color pale pink, light yellow, light yellow light yellow uniform for uniform for uniform for uniform for the entire volume the entire volume the entire volume the entire volume

Uniform, Uniform, Uniform, Uniform,

Consistency plastic mass, |plastic mass, | plastic mass, |plastic mass, without lumps without lumps without lumps without lumps

Clean, good Clean, good Clean, good Clean, well expressed, without expressed, without expressed, without expressed, without extraneous, extraneous, extraneous, extraneous,

The smell and taste are characteristic of the characteristic of the characteristic of the milk milk milk milk product from the product from the product from the product with the smell of strawberries | the smell of apples, the smell of peach | the smell of apricot

The use of UF-concentrate of shavings or skimmed milk with a concentration factor of more than 2.0 leads to a decrease in the heat resistance of the mixture.

Increasing the concentration of UV-concentrate of shavings or skimmed milk by more than 60 wt. 95 and cream more than 21 wt. 95 leads to an increase in the content of dry substances, an increase in viscosity and structural and mechanical characteristics of the finished product.

Increasing the gelatin content above 3.0 wt. 95 leads to an increase in elastic and a decrease in the elastic characteristics of the product.

An increase in the white sugar content above 13.0 wt. 96 also leads to an increase in viscosity, due to which the structural and mechanical characteristics of the finished product decrease.

The use of UV concentrate of shavings or skimmed milk with a concentration factor of less than 1.5 will not allow to maximize the quality and nutritional value of desserts.

Reducing the concentration of UV-concentrate of shavings or skimmed milk below 50.0 wt. 9 and cream below 19 wt.9o leads to a decrease in the content of dry substances, as a result of which the viscosity and organoleptic indicators of the finished product decrease.

З Reducing the concentration of gelatin below 1.0 wt. 9o concentration leads to a decrease in elastic characteristics and structural strength of the finished product.

Reduction of white sugar content below 11.0 wt. 95 leads to a decrease in the content of dry substances and a decrease in organoleptic indicators, which can be explained by a decrease in the viscosity and strength of the finished product.

The technical result achieved when using the proposed method is obtaining a product of increased quality and nutritional value, reducing energy consumption during production, reducing the duration of the production process, reducing the cost of finished products, expanding the range of products and rational use of secondary protein-carbohydrate dairy raw materials, in particular UF - crumb concentrate or skimmed milk.

Sources of information: 1. L.A. Ostroumov, S.R. Tsaregorodtseva, A.Yu. Prosekov Vegetable sulfur in whipped milk desserts // Milk industry. - 2000. -Me12. -WITH. 35-36. 2. Declaration patent for Utility model of Ukraine 71825, IPC A 23 C 23/00. The production method of whipped sour milk dessert / G.V. Deynychenko, T.I. Yudina, O.V. Samohvalova,

V.M. Vetrov (Ukraine). - MO 20031212920; Publ. 15.12.2004, Bull. May 12, 2004

Claims (1)

FORMULA OF USEFUL MODEL The method of obtaining a dessert, which involves the use of dairy raw materials, in particular milk protein concentrate, and white sugar, the dissolution of the structuring agent, its combination with recipe components, the introduction of a flavoring agent by mixing the mixture with its subsequent pasteurization, cooling and aging to form the structure of the product , which differs in that gelatin is used as a structure former, which is dissolved in drinking water at a temperature of 70...75 "C for 2...3 minutes, as a milk-whitening concentrate, UV-concentrate of crumb or skimmed milk with a concentration factor of 1 is used ,5...2.0, which is combined with cream 15...20 95 fat, white sugar, a solution of structuring agent, the resulting mixture is mixed and pasteurized at a temperature of 87...90 "C for 10...15 minutes, for 1...3 minutes before the end of the pasteurization process, the flavor filler is introduced with or without a preservative, after which the product is cooled to at a temperature of 2...6 "С and keep it for 3.5...4.0 hours, while the recipe components are taken in the following ratios, mass. 9o: UV-concentrate of crumbs 50...60 or skimmed milk What cream 19...21 white sugar 11...13 gelatin 1...3 drinking water 5...7 flavor filler 4...6.