RU2381692C1 - Method of production of functional fruit ice cream "liodinka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: according to the method, hydrolised milk-vegetable extract of yacon containing dry substances of 20.0% is supplied into a tank and apple mash is added that contains 12.0% of dry substances. Stabiliser Palsgaard 5913 is introduced, as well as citric acid and colouring agent "Red beet" (E 162), it is mixed, homogenised at 85°C and under pressure of 15 MPa, pasteurise at 85±2°C holding for 50 - 60 sec, cooled to temperature of 6°C and directed to hardening at (-22) - (-30)°C.

EFFECT: it enables to produce a product having increased nutritional value owing to enriching vegetable raw material with biologically active substances.

4 tbl, 2 ex

Description

The invention relates to food, in particular the dairy industry, and can be used for the preparation of functional popsicles.

The closest in technical essence and the achieved effect is a method for producing fruit ice-cream “Fruit ice” containing mashed potatoes and juice from apricots (mass fraction of solids 12.0%), granulated sugar, gelatin, citric acid, drinking water [Reference dairy production technologist. T. 4. St. Petersburg., GIORD, 2002, p.147-148].

The disadvantage of the prototype is the high calorie content of the finished product due to the presence of refined sucrose carbohydrate, as well as low nutritional value due to the insufficient content of biologically active substances, macro-, microelements and vitamins in the composition.

An object of the invention is to increase the nutritional value of ice cream due to its enrichment with biologically active substances of plant materials, trace elements and vitamins; replacement of refined carbohydrate sucrose and drinking water with milk-vegetable extract of the icon; reduced calorie content of the finished product; giving it functional properties; improvement of organoleptic properties; expansion of the assortment of fruit ice cream.

To solve the technical problem of the invention, a method for the production of fruit ice cream is proposed, characterized in that they prepare the extract of the tubers of yacon on the ultrafiltrate of curd whey, for which they take the tubers of the anchon, wash, clean, weigh and grind to a particle size of 2 mm, fill with ultrafiltrate of curd whey in the ratio of the tubers of yacon: ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C, stirred and extracted for 60 minutes, then the extract was separated by centrifugation at a speed of 6000 rpm min for 20 min, the obtained milk-vegetable extract with a solids content of 20% is pasteurized at a temperature of 72-74 ° C for 10-20 s, cooled to 60 ° C and the enzyme inulase is added in an amount of 6.0 units / g, hydrolyzed for 8 h, hydrolyzed milk-vegetable extract is mixed with applesauce with a solids content of 12.0%, stabilizer Palsgaard 5913, citric acid and “Red beetroot” dye (E 162) are added, mixed, the mixture is homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ± 2 ° C with a holding time of 50-60 s, cooled to a temperature tours 6 ° C and fed to quenching, wherein the berry fruit and ice cream are prepared at the following ratio, kg / t:

Apple puree 83,4 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Citric Acid 2.7 Hydrolyzed Milk Plant Extract 908.1

The technical result consists in increasing the nutritional value of fruit ice cream due to the enrichment of biologically active substances of plant materials, macro-, microelements and vitamins; in the replacement of refined sucrose carbohydrate and drinking water with a milk-vegetable extract of the yacon; reducing the calorie content of the finished product; giving it functional properties; improving organoleptic properties; a 15% reduction in citric acid consumption due to lactic acid ultrafiltrate.

A method for the production of functional fruit ice cream is as follows.

Curd whey is preliminarily purified from casein particles. To prepare the ultrafiltrate, it is separated on self-unloading separators, preheated to a temperature of 35-37 ° С, pasteurized at a temperature of 72-74 ° С with a shutter speed of 15-20 s. Serum cooled to a temperature of 45-50 ° C is sent to an ultrafiltration unit [Khramtsov A.G., Nesterenko P.G. Non-waste technology in the dairy industry. M .: Agropromizdat, 1989, p. 97].

To extract inulin, glucose, fructose and biologically active substances from the tubers of the yacon, extraction of curd whey with ultrafiltrate is used. The use of ultrafiltrate as an extractant allows you to combine the valuable components of curd whey (Table 1) and the deficient nutrients that make up the tubers of the yacon (Table 2).

The tubers of the yakon are washed, peeled, weighed and ground to a particle size of 2 mm, then poured with ultrafiltrate of curd whey in the ratio of tubers of yakon: ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C, mix, the extraction process is carried out for 60 minutes Next, the obtained milk-vegetable extract with a solids content of 20% is separated by centrifugation at a speed of 6000 rpm for 20 minutes, pasteurized at 72-74 ° C for 10-20 s, cooled to 60 ° C and the enzyme inulase is introduced into 6.0 units / g (per unit of inulase activity, take such an amount of enzyme that, when inulin is hydrolyzed, forms 1 g of fructose in one minute), is hydrolyzed for 8 hours and sent to a container for preparing the mixture for freezing.

A mixture for the production of fruit ice cream is prepared as follows: hydrolyzed milk-vegetable extract of the yacon is fed into the container, apple puree with a solids content of 12.0% is added, then the stabilizer Palsgaard 5913, citric acid and the color “Red beetroot” are added (E 162 ), mixed, homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ± 2 ° C with a holding time of 50-60 s, cooled to a temperature of 6 ° C and sent to hardening at (-22) - (- 30) ° C , while fruit and berry ice cream is prepared in the following ratio of components , Kg / t:

Apple puree 83,4 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Citric Acid 2.7 Hydrolyzed Milk Plant Extract 908.1

The nutritional value of the obtained fruit and berry ice cream increases as a result of the replacement of refined sucrose carbohydrate and drinking water with a milk-vegetable extract of the yacon, combining the valuable components of curd whey and deficient nutrients that are part of the yakon tubers (Table 3).

The calorie content of ice cream is reduced by replacing sucrose with lactose and fructose of the hydrolyzed extract of the yacon, since fructose formed as a result of inulin hydrolysis and reducing sugars contained in the tubers of this plant have a higher sweetness coefficient, which reduces the amount of added carbohydrates and the calorie content of the finished product. The sweetness coefficient of lactose is 0.4-0.6 units with respect to sucrose, fructose - 1.7. Inulin, fructose and lactose are included in the metabolic process without insulin, which normalizes the level of glucose in the blood.

The organoleptic properties of fruit ice cream are improved due to the appearance of specific tones in the taste and smell, due to the presence of peptides, free amino acids, aldehydes, ketones, volatile fatty acids of curd whey. In addition, the lactose contained in the ultrafiltrate of curd whey is characterized by a good ability to adsorb odors, which leads to an increase in the apple flavor of plant materials in comparison with the analogue.

The method is illustrated by the following examples.

Example 1 (prototype)

Drinking water in the amount of 638.4 kg / t is supplied to the tank with the mixer, then puree and apricot juice with a solids content of 12.0% in the amount of 83.4 kg / t are added, granulated sugar is added in the amount of 270 kg / t gelatin in an amount of 5.0 kg / t and citric acid 3.2 kg / t, mix, homogenize at 85 ° C and a pressure of 15 MPa, pasteurize at 85 ° C for 60 s, cool to a temperature of 6 ° C and direct for hardening at -30 ° C. The finished product is analyzed. The analysis data are presented in table 4.

Example 2

Curd whey is preliminarily purified from casein particles. To prepare the ultrafiltrate, it is separated on self-unloading separators, preheated to a temperature of 35-37 ° С, pasteurized at a temperature of 72-74 ° С with a shutter speed of 15-20 s. Serum cooled to a temperature of 45-50 ° C is sent to an ultrafiltration unit.

The tubers of the yakon are washed, peeled, weighed and ground to a particle size of 2 mm, then poured with ultrafiltrate of curd whey in the ratio of tubers of yakon: ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C, mix, the extraction process is carried out for 60 minutes Next, the obtained milk-vegetable extract with a solids content of 20% is separated by centrifugation at a speed of 6000 rpm for 20 minutes, pasteurized at 72-74 ° C for 10-20 s, cooled to 60 ° C and the enzyme inulase is introduced into 6.0 units / g (per unit of inulase activity, take such an amount of enzyme that, when hydrolyzing inulin, forms 1 g of fructose in one minute), hydrolyze for 8 hours, then mix with applesauce with a solids content of 12.0% in the amount of 83.4 kg / t, add the stabilizer Palsgaard 5913 in the amount of 5 kg / t, citric acid - 2.7 kg / t and the dye "Red beet" (E 162) - 0.8 kg / t, mix, the mixture is homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at 85 ° C with a shutter speed of 60 s, cooled to a temperature of 6 ° C and sent for hardening at -30 ° C. The finished product is analyzed. The analysis data are presented in table 4.

As can be seen from table 4, the use of a new method for the production of functional fruit and berry ice cream allows to obtain high-quality fruit and berry ice cream enriched with physiologically valuable components of whey (lactose, macro-, microelements, water-soluble vitamins), as well as biologically active substances of plant materials while ice cream acquires functional properties and qualitatively new organoleptic characteristics (pronounced sweet taste of grated apple and apple aroma).

With an increase in the amount of introduced hydrolyzed milk-vegetable extract of the yacon in large-sized ice cream, large ice crystals appear due to the low mass fraction of solids in the mixture, the taste of the ice cream becomes insufficiently expressed, with a decrease, the duration of the freezing process increases, the ice cream acquires a loose consistency. If the amount of apple puree, stabilizer, citric acid and dye added is less than the prescription, then large ice crystals are formed in ice cream, the physicochemical and organoleptic characteristics of ice cream do not meet the requirements for this assortment of products, if the amount of apple puree, stabilizer, lemon acid and dye are more than prescription, the content of the mass fraction of solids in the mixture increases, which leads to an increase in the duration of freezing.

The proposed method for the production of functional fruit ice cream allows you to:

- increase nutritional value due to the enrichment of biologically active substances of plant materials, fructose, lactose, lactic acid, macro-, microelements and vitamins;

- replace the refined carbohydrate with sucrose and drinking water with a milk and vegetable extract of the yacon;

- reduce the calorie content of ice cream by replacing refined sucrose carbohydrate with inulin, fructose and lactose of the milk-vegetable extract of the yacon;

- give the functional properties of fruit and berry ice cream;

- improve the organoleptic properties of the obtained product;

- reduce by 15% the consumption of citric acid due to the active acidity of the ultrafiltrate of curd whey;

- expand the range of fruit ice cream.

Table 1
The chemical composition of the ultrafiltrate of curd whey Component Name Mass fraction,% Water 95.1 Mass fraction of solids 4.9 Total protein 0.19 including non-protein nitrogen 0.1 Lactose 3.6 Lactic acid 0.68 Ash 0.38 Macronutrients, including: sodium 0.04 potassium 0.12 calcium 0,048 magnesium 0.008 phosphorus 0,046 Trace elements, including: iron 0.0001 copper 0.00005 zinc 0.0025 Vitamins, including: thiamine 0,03 riboflavin 0.1 niacin 0.01 vitamin C 0.4

table 2
Characteristics of plant materials Name of plant materials Chemical composition pharmachologic effect Yacon (tubers) Protein (11% dry weight), fructose, glucose, inulin and traces of starch, neutral water-soluble oligosaccharides, free amino acids, dietary fiber, vitamins and mineral compounds (including selenium up to 1.1 mg / kg) Increases the bioenergetic capabilities of the body, has a pronounced antioxidant, anticaries and antibacterial effect, is characterized by hypoglycemic properties, is effective in the treatment of gastric diseases and diabetes, increases immunity and protects the body from aging

Table 3
Ice Cream Functionality Indicators Functional ingredient Recommended Consumption
mg / day % of the daily needs of a person when consuming 100 g of ice cream Example 1 (prototype) Example 2 Lactose 18500 no 18.0 Inulin 12000 no 31,0 Vitamin C 100.0 no 41.0 Antioxidants, based on quercetin dihydrate 60 no 18.0

Table 4
Ice Cream Analysis Data Qualitative indicators By examples one 2 Organoleptic indicators Appearance Portions of ice cream of various shapes, due to the geometry of the molding or dosing device Portions of ice cream of various shapes, due to the geometry of the molding or dosing device Color Orange, uniform throughout the mass Purple, uniform throughout the mass Structure Homogeneous, without noticeable lumps of stabilizer, particles of lactose and ice crystals Homogeneous, without noticeable lumps of stabilizer, particles of lactose and ice crystals Consistency Dense Dense Taste and smell Pure, characteristic for this type of ice cream, without extraneous smacks and smells Pure, characteristic for this type of ice cream, without extraneous smacks and smells physical and chemical indicators Mass fraction of solids,%, not less
Including dry substances of fruits and berries,%, not less than 28.0
1,0 18.0
1,0 Mass fraction of sucrose,%, not less 27.0 - Acidity, ° T 70 105 Nutritional and energy value per 100 g of product Nutritional value,% of daily intake, including:
mono- and disaccharides
lactose
inulin
vitamin C
potassium
antioxidants in terms of quercetin dihydrate 28.0
-
-
-
0.25
- 10.8
18.0
31,0
41.0
2,4
18.0 Energy value, kcal 114 60

Claims (1)

Method for the production of functional fruit and berry ice cream, characterized in that hydrolyzed milk and vegetable extract of the yonkon with a solids content of 20.0% is fed into the container, apple puree with a solids content of 12.0% is added, then Palsgaard 5913 stabilizer, citric acid are added and “Red beetroot” dye (E 162), mixed, homogenized at 85 ° C and a pressure of 15 MPa, pasteurized at (85 ± 2) ° C with a holding time of 50-60 s, cooled to a temperature of 6 ° C and sent to hardening at (-22) - (- 30) ° С, with fruit ice cream was prepared in the following ratio, kg / t:
Apple puree 83,4 Stabilizer Palsgaard 5913 5 Red beetroot dye (E 162) 0.8 Citric Acid 2.7 Hydrolyzed Milk Plant Extract 908.1