UA139239U - COMPOSITION OF LOW-CALORY PROTEIN DESSERT - Google Patents

Abstract

The composition of low-calorie protein dessert contains apple puree, dry egg white, sweetener. As a sweetener it contains glucose-fructose syrup and additionally contains pepino puree.

Description

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

Sambuk is a delicate 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". - K., 2011. - Mo 904 "Sambuka apple". - p. 384.) puree 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 the latest raw materials, which ensure the production of a product with a reduced calorie content, a soft consistency and improved organoleptic indicators.

The task is solved by the fact that the composition of a low-calorie protein dessert includes: apple puree, dry egg white, sweetener, according to a useful model, its content as a sweetener includes glucose-fructose syrup and additionally includes pepino puree, with the following ratio of components, mass. 9o: apple puree 39.5-41.5 dry egg white 4 pepino puree 37.3-38 glucose-fructose syrup 16.5-19.2.

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

Glucose-fructose syrup is a natural syrup with a sweet taste, obtained from corn by sequential enzymatic dilution and saccharification of starch to high-glucose syrup, and the conversion of part of the glucose into fructose.

The composition of glucose-fructose syrup includes glucose, fructose, maltose disaccharide and higher sugars, the syrup does not contain artificial or synthetic substances, as well as food additives. It has increased nutritional value, as well as lower calorie content than sugar syrup.

It is proposed to include glucose-fructose syrup, which is a stabilizer and carrier of sweet taste, and pepino puree, which gives the product a better taste and aroma, changes the color of the dish without adding any dyes, and provides the dish with useful substances, and an attractive appearance.

The recommended dose of glucose-fructose syrup is 16.5-19.2 wt. 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

Glucose-fructose syrup in the amount of 16.5-19.2 mab is added from the whipping of the recipe mixture. 95, which is added to the recipe mixture while stirring, and at the same stage, pepino puree is introduced.

Pepino is an exotic fruit that is a little-known, but very useful product. Pepino is rich in pectin substances that remove radionuclides, heavy metal salts and metabolic products from the body, organic acids, fiber, which has a beneficial effect on the work of the gastrointestinal tract, helping to get rid of constipation and normalizing intestinal microflora, iron, vitamins PP, A, K , C and groups B. The fruits contain a large amount of iodine, which is why they are recommended for people with thyroid diseases. Pepino contains a significant amount of potassium, which is why it is effective in the prevention of heart and vascular diseases, as well as for lowering blood pressure.

A protein dessert is a high-calorie dish, and by adding pepino puree, we will get a more stable structure, lower caloric content and improve nutritional value, increase the content of vitamins, such as C, PP, A group B and others.

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 glucose-fructose syrup 16.5-19.2 wt. 95. When less glucose-fructose syrup is introduced, the stability of the foam system deteriorates.

The proposed percentage of introduction of glucose-fructose syrup results in a product with a reduced calorie content, good organoleptic indicators, and enrichment of the vitamin composition.

Table

Recipe components, mass. 95 | Familiar

Mo - Y volume | Calorie content

Glucose. Dry Apple Puree: r Conclusions p/p | fructose| egg and foam, |product, kcal and pepino| puree 3 syrup protein g/cm

Poorly expressed 1 15 5 35 45 398 107.6 organoleptic indicators.

Stable foam structure 416.7 109.2 2 | Well expressed organoleptic indicators, stable foam a152 115.3 | structure.

Poorly expressed organoleptic indicators, 9 20 9 28.5 46.5 389 117 and weak stability of the foam structure

As we can see from the data in the table, the low-calorie protein dessert based on apple puree and pepino puree has a very low calorie content and a more balanced nutritional value. It can be used in therapeutic and preventive and baby nutrition.

Claims (1)

USEFUL MODEL FORMULA The composition of a low-calorie protein dessert, which includes applesauce, dry egg white, a sweetener, which is distinguished by the fact that glucose-fructose syrup is included as a sweetener and pepino puree is additionally included, with the following ratio of components, weight. Fo: apple puree 39.5-41.5 dry egg white 4 pepino puree 37.3-38 glucose-fructose syrup 16.5-19.2.