UA7768U - Icecream "litni fantazii" (summer fantasies) - Google Patents

Abstract

An ice-cream contains carrot puree, granulated sugar, a stabilizer, drinking water, apple, pear puree and puree of white currant berries.

Description

Description of the invention

The useful model refers to the food industry and can be used for the production of ice cream on a fruit and berry basis with the introduction of flavor and biologically active additives.

Fruit and berry ice cream is known | TU 10.16.0015.005-90, Technological Instructions for the production of ice cream. Moscow: Agropromizdat, 1988, 201 p.). Ice cream is made from fresh and frozen berries and vegetables; fruit and berry and vegetable pulp, puree, juices, powders; extracts, syrups, jam, marmalade, jams, stews and contains the following ingredients, kg per 100 kg of finished ice cream:

Fruit and berry and vegetable raw materials (base) 17-30

Sugar-sand 24-27

Citric acid 0.1-02

Stabilizer 0.2-2

The rest is drinking water.

Of the known types of fruit and berry ice cream, the prototype in terms of qualitative and quantitative composition is "Vitaminized carrot" ice cream | TU 10.16.0015.005-90, Technological Instruction for the production of ice cream, M.:

Agropromizdat, 1988, 201 p.Y. The ice cream is made on the basis of boiled carrot puree with the addition of artificial vitamin C and contains the following ingredients, kg per 10 kg of ready ice cream:

Boiled carrot puree with a dry matter content of at least 10.095 30

Sugar-sand 24

Granulated sugar for invert syrup 8

Stabilizer 0.7 -o

Citric acid 2.5

Vitamin C 0.04

The rest is drinking water. with

Disadvantages of this ice cream are: 1. Too pronounced carrot taste, which is not typical for such desserts as ice cream; 2. Due to the low content of pectin in carrot puree, the need to use the maximum amount of pectin stabilizer to provide the minimum whipping required for fruit ice cream;

C. Additional introduction of vitamin C; t 4. Use of chemically pure (such that it is not naturally included in the composition of fruit raw materials) citric acid.

The basis of the useful model is the task of creating fruit and berry ice cream of increased biological value "Summer Fantasy" with improved organoleptic properties - by partially replacing carrot puree with puree of fresh apples, pears and white currants, to ensure the original harmonious taste and aroma of the product , saturate it with biologically active substances (natural vitamins: with ascorbic acid, niacin, pantothenic acid; mineral elements - magnesium, potassium and iron), pectin. ,» The task is solved by adding fresh apple, pear and white currant puree to the "Summer Fantasy" ice cream mixture, which contains carrot puree, granulated sugar, stabilizer and drinking water according to the invention, with this ratio of raw components, kg per 100 kg of ready-made ice cream: -I

Carrot puree with a dry matter content of at least 1095 10-12

Sh- Apple puree with a dry matter content of at least 1295 10-12 (e) Pear puree with a dry matter content of at least 1295 12-14

White currant puree with a dry matter content of at least 1495 10-12 so Sugar-sand 26-28

Stabilizer 0.2-0.3

The rest is drinking water.

Guy In the production of "Summer Fantasy" ice cream, in addition to the well-known apple and pear puree in ice cream production (which, according to existing regulatory documents, have standard indicators), a new type of raw material is used - puree from fresh white currant berries according to the "Technological Instructions for the Production of Fruit and Berry and fruit purees" (Compendium of technological instructions for the production of canned goods. M.:

Food industry, 1997, 352 p.| It contains 1495 dry substances, of which 8.7% are sugars (including 8905 - easily digestible glucose and fructose), 0.375 proteins, 290 food acids, 295 easily digestible fiber (hemicellulose), 1-1.595 pectin. White currant puree includes biologically active substances: vitamins (ascorbic acid - 40mg/100g, niacin - 1.5mg/100g, pantothenic acid - 4.1mg/100g), mineral elements (potassium - 40О5mg/100g, magnesium - 42 , bmg/100g, iron - 1.1mg/100g). Due to the high content of pantothenic acid (daily human need for this vitamin is 5-1Omg), puree from white currant berries b5 helps prevent inflammatory processes of the skin, mucous membranes, and imbalance of the nervous system. White currant is a variety (agricultural variety) of red currant and therefore is not in short supply. -D-

In addition, puree is a translucent thick mass of a slightly yellowish color, so it practically does not affect the color of the finished product or its shades.

The amount of white currant puree and pear puree was chosen based on organoleptic properties

Ice cream, and carrot and apple puree - also focusing on the whippedness of the finished product. The optimal amount of white currant puree was recognized as 10-12 kg per 100 kg of finished ice cream. When it is reduced to 8 kg in the finished ice cream, the taste of currants is weakly expressed, it "gets lost" among the apple, pear and carrot flavors. When increasing the amount of puree to 14 kg per 100 kg of finished ice cream, the sugar-acid ratio shifts to the sour side, which calls for the need for additional granulated sugar. 70 The amount of carrot puree affects the quality of ice cream as follows (Table 1). puree 117 In the afternoon, I drink a thermos 11111111 " with an obsessive sweetness with an obsessive sweetness. The carrot taste is expressed brightly

The table shows that the optimal content of carrot puree is within 10-12 kg per 100 kg of finished ice cream.

The amount of applesauce affects the quality of ice cream as follows (Table 2).

With puree

VEINS Sleepiness and the standard sugar content Ф causes the need for additional introduction of sugar -

Table 2 shows that the optimal content of applesauce is within 10-12 kg per 100 kg of finished ice cream.

The amount of pear puree affects the quality of ice cream as follows (Table 3). "7 purees with a sweet taste:" and Table C shows that the optimal content of pear puree is within 12-14 kg per 100 kg of ready-made ice cream.

Ф The amount of sugar affects the quality of ice cream as follows (Table 4). co

Co

It can be seen from the presented table that the optimal sugar content in ice cream is within 19-20 kg per 100 kg of finished products.

The high natural content of pectin in such raw components as white currant puree and apple 60 puree makes it possible to use the well-known solution used in the production of fruit and berry ice cream for the production of "Summer Fantasy" ice cream - 0.2-0.3kg/10Okg depending from the type of stabilizer.

The recommended dose of its introduction for fruit and berry ice cream: methyl cellulose - 0.2 kg/10Okg, food sodium alginate - 0.Zkg/10Okg (TU 10.16.0015.005-90, Technological Instructions for the production of ice cream.

M.: Agropromizdat, 1988, 201 p.|. b5 The combination of the proposed ratios of all components provides a technical result: 1. Providing the product with original organoleptic properties - a harmonious combination of carrot,

apple and pear flavors with a pronounced taste of currants. 2. Enrichment of the finished product with biologically active substances - ascorbic acid, niacin, pantothenic acid; potassium, magnesium and iron; easily digestible sugars - glucose and fructose. 3. Increasing the content of natural pectin, which makes it possible to use a minimum amount of stabilizer and at the same time obtain a product with good whipping and consistency. 4. Enrichment of the product with organic acids, which makes it possible to abandon the introduction of citric acid and at the same time obtain ice cream with standard acidity. 5. Saving granulated sugar while obtaining a good enough sweetness in the product. 70 "Summer Fantasy" ice cream is a high-quality product. The organoleptic parameters of the ice cream are presented in Table 5. Fantasies" 19 Drinks with a pronounced currant flavor; carrot flavor, quite pleasant with a predominant aroma of apples and sweet pears. With a sour taste; a light carrot smell. The consistency is "heavy" structure, uniform consistency -

Physico-chemical indicators are presented in Table 6. со со Ф m -

The mixture for "Lira" ice cream is prepared as follows. Fresh white currant fruits are washed and placed on a sieve for the water to drain completely. After that, the fruits are kept for 5 minutes at a temperature of 30 C to soften them and "wiped through a sieve with a hole diameter of 0.5x00.8 mm to extract the seeds. The resulting mass is evaporated to a dry matter content of not less than 1495 at a temperature of 4593 (to prevent the destruction of vitamin C). The puree obtained in this way is mixed with apple-pear and carrot puree and thoroughly mixed to obtain a uniform color and consistency. In everything else, the technological process of ice cream production "Summer Fantasy"

Из" is similar to the production process of fruit and berry ice cream | TU 10.16.0015.005-90, Technological

Instructions for the production of ice cream, M.: Agropromizdat, 1988, 201 p.|.

Samples of specific execution (per 100 kg of the finished mixture): 1. 8 kg of carrot puree, 14 kg of apple puree, 10 kg of pear puree and 8 kg of puree with and white currant are added to the mixing tub, mixed thoroughly and sugar syrup made from 24 kg of sugar is added to this mass. sand and -I Z5, kg of water, and 0.2 kg of methylcellulose. The well-mixed mass is sent to further technological operations.

Result: Lack of fullness and harmony of taste. The whipped cream is good, but the apple flavor would be the main one. The smell is "fruity". so 20 2. 10 kg of carrot puree, 10 kg of apple puree, 12 kg of pear puree and 1 kg of white currant puree are added to the mixing tub, mixed thoroughly and to this mass are added: sugar syrup made from 28 kg of granulated sugar and 29 kg of water, and 0.2 kg of methyl cellulose. The well-mixed mass is sent to further technological operations.

Result: The ice cream is characterized by a harmonious combination of carrot, apple and pear flavors with a pronounced taste of currants; balanced sweet and sour. The smell is light, pleasant and overwhelming

SS o5 with the aroma of apples and pears, a good combination of apple and mulberry taste, the smell is harmonious. 3. 12 kg of carrot puree, 12 kg of apple puree, 14 kg of pear puree and 12 kg of white currant puree are added to the mixing tub, mixed thoroughly and to this mass are added: sugar syrup made from 26 bkg of granulated sugar and 23.8 kg of water, and 0. 2 kg of methyl cellulose. The well-mixed mass is sent to further technological operations.

Result: The ice cream is characterized by a harmonious combination of carrot, apple and pear flavors with a pronounced currant taste; balanced sweet and sour. The smell is light, pleasant with a predominant aroma of apples and pears, a good combination of apple and mulberry taste, the smell is harmonious. 4. 14 kg of carrot puree, 8 kg of apple puree, 8 kg of pear puree and 14 kg of white currant puree are added to the mixing tub, mixed thoroughly, and to this mass are added: sugar syrup made from 30 kg of granulated sugar and 25 kg of water, and O0, 2 kg of methyl cellulose. The well-mixed mass is sent to further technological operations. because Result: The ice cream is characterized by a too pronounced carrot taste, the smell is carrot,

inharmonious Low whipping of ice cream.

Thus, it is in the second and third samples that the optimal ice cream composition was selected, which ensures high organoleptic properties and nutritional value of the product.

From all of the above, it can be concluded that the use of puree from fresh apples, pears and white currants for the production of fruit and berry ice cream significantly improves its organoleptic properties, nutritional and biological value, and competitiveness compared to the prototype.

Claims (1)

The formula of the invention Ice cream containing carrot puree, granulated sugar, stabilizer and drinking water, which is distinguished by the fact that it additionally contains apple, pear puree and white currant berry puree with the following ratio of components (kg per 100 kg of finished ice cream): carrot puree with a dry matter content of at least 10 965 10-12 apple puree with a dry matter content of at least 12 95 10-12 pear puree with a dry matter content of at least 12 965 12-14 white currant berry puree with a dry matter content not less than 14 95. 10-12 cor-sand 26-28 sugar stabilizer 0.2-0.3 drinking water the rest Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 7, 15.07.2005. State Department of Intellectual Property of the Ministry of Education and SHO of Science of Ukraine. (ee) (Se) in u . and? -i -i (o) IR e) So 60 b5