UA137456U - COMPOSITION OF LOW-CALORY PROTEIN DESSERT - Google Patents

Abstract

The composition of the low-calorie protein dessert includes apple puree, dried egg white, sweetener, and its content as a sweetener includes maltodextrin DE10-12 and additionally includes whey and mountain ash puree.

Description

The useful model belongs to the food industry, namely to the confectionery industry and can be used in restaurants for the production of desserts and decorative semi-finished products of the "sambuk" type.

Sambuk is a low-calorie protein tender airy dessert, based on berry or fruit puree with the addition of whipped proteins and gelatin, the dessert is not baked and cooled. The composition of sambuca according to this recipe is taken as a prototype (A.I. Zdobnov, V.A.

Tsyganenko. "Collection of recipes and culinary products" Kyiv - 2011. - Mo 904 "Sambuc apple". - with. 384). applesauce 500 sugar sand 75 egg white 75 water 20 gelatin 15.

The basis of a useful model is the task of creating a protein dessert by using new raw components that ensure the production of a product that has a reduced calorie content, a soft consistency, and improves organoleptic indicators.

The task is solved by the fact that the composition of a low-calorie protein dessert includes: apple puree, dry egg white, whey, sweetener, according to a useful model, maltodextrin DE10-12 is included as a sweetener in its content, and whey and rowan puree are additionally included, in the following ratios, mass Fo: apple puree 50-40 dry egg white 7-4 rowan purée 20-12

Maltodextrin DE10-12 20-18 whey milk 22-11.

The causal relationship between the proposed composition and the expected technical result is as follows.

Maltodextrin ДЭ10-12 GOS2017 is molasses, a product obtained by the method of incomplete hydrolysis of rice or corn starch, less often potato or wheat. In its pure form, it is similar to honey, and in its dried form, it is a hygroscopic powder of white or creamy white color, tasteless or moderately sweet, which is obtained by hydrolysis.

Its composition includes maltose, maltotriose, glucose and polysaccharides. The field of application is wide. Starch sugar can act as a thickener, leavening agent, sweetener, moisture retainer, be used to increase the calorie content of the product, digestibility, solubility, homogeneity, etc.

The recommended dose of maltodextrin is ДЭ10-12 18-20 95, an increase in the dose leads to a deterioration in the stability and an increase in the calorie content of the protein dessert. At the stage of whipping the recipe mixture, maltodextrin DE10-12 is introduced in the amount of 18-20 9o, and also at the same stage, cranberry puree is introduced.

Garden rowan is a low tree or shrub of the rose family. Rowan fruits are especially rich in vitamins. With their help, you can fill the vitamin deficiency in winter and early spring. Chemical analysis shows that 100 grams of mountain ash contain: 81 mg of ascorbic acid; 9 mg of B-carotene; 2 mg of tocopherol; 0.5 mg of nicotinic acid (vitamin PP) - one of the leading places among fruit and berry crops; 0.2 mcg of folic acid (vitamin VU); 1500 mcg of retinol (vitamin

AND); 0.05 mg of thiamine (vitamin B:); 0.02 mg of riboflavin (vitamin B); minerals (magnesium (331 mg), potassium (230 mg), copper (120 μg), phosphorus (17 mg), sodium (10 mg), calcium (2 mg), manganese (2 mg), iron (2

MG).

An important chemical component of rowan berries are pectins, capable of gelling in the presence of sugars and organic acids.

The energy value of 100 g of berries is 50 kcal (81.1 g is water, 8.9 g is carbohydrates, 0.2 g is fat, 5.4 g is dietary fiber, etc.).

A low-calorie protein dessert is a high-calorie dish, and with the addition of garden rowan puree, we will get a more stable structure, reduce caloric content and improve nutritional value, increase the content of trace elements, such as phosphorus, potassium, calcium, manganese, iron, cobalt, and iodine; increasing the content of vitamin C, P, B: and B".

An example of receiving a product

To prepare a low-calorie protein dessert, it is necessary to prepare the raw materials, whip the recipe mixture, form the product, and cool it.

The introduction of maltodextrin (DE10-12) is suggested. With the introduction of maltodextrin (DE10-12) less, the stability of the foam system deteriorates. The suggested percentage of maltodextrin (DE10-12) results in a product that has a reduced calorie content, good organoleptic indicators and enrichment of the vitamin composition.

Examples of the composition of a low-calorie protein dessert are given in the table.

Table

Prescription components, 90 - more PetomiyKaloriy-

Dry and raw puree.

Mo "Apple volume".

Malto- | egg- Iisadovoy vatka: Conclusions of p/p extrinsic Egorobine milk foam, products, d y: p puree g/cm kcal protein)! nor on

Poorly expressed organoleptic 1 18 5 15 50 12 1.82 45.79 indicators, weak stability of the foam structure. 40.84 | Well expressed organoleptic indicators, the best expressed stability of the foam structure.

Poor organoleptic indicators 18 16 48 12 1.79 43.73 no ort. 'stability of the foam structure. 5

As can be seen from the data in the table, the low-calorie protein dessert developed on the basis of maltodextrin DE10-12 and rowan purée has a low calorie content, a more balanced nutritional value, which makes it possible to expand the range of products for medical and preventive purposes while ensuring improved organoleptic indicators.

Claims (1)

USEFUL MODEL FORMULA The composition of a low-calorie protein dessert, which includes apple puree, dry egg white, a sweetener, which is distinguished by the fact that its content includes maltodextrin ДЕ10-12 as a sweetener and additionally includes whey and puree from garden rowan, in the following ratio, mass . 9 o: apple puree 45-40 dry egg white 7-4 purée from garden rowan 20-12 maltodextrin DE10-12 20 whey 22-11.