RU2541683C1 - Fruit-and-vegetable jelly milk desert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fruit-and-vegetable jelly milk desert contains fruit raw materials, sugar sand, citric acid, pectin and whey. Fruit raw materials are represented by fruit puree or juice; one additionally uses gelatine and puree of vegetable raw materials; fruit and vegetable raw materials are taken at a ratio of 1:1. Initial components are used at the following ratio, wt %: fruit puree or juice - 16.0-20.0; vegetable raw material puree - 16.0-20.0; sugar sand - 30.0-40.0; water - 5.0-8.0; pectin - 0.25-0.50; gelatine - 2.0-3.0; citric acid - 0.5-0.7; whey - 15.0-25.0.

EFFECT: invention allows to manufacture a product with functional properties due to biologically active substances content increase, enrich with food fibres and enhance nutritive value of the ready product.

2 tbl, 5 ex

Description

The invention relates to the food industry, in particular the production of jelly desserts, and can be used for the preparation of desserts of a preventive orientation.

Known jelly confectionery product, which is obtained by mixing fruit puree with sugar-pectin mixture, flavoring and aromatic additives and homogenized vegetable filler, which is used as a tomato squeeze, followed by boiling the mass up to 78% of dry matter and cooling (a.c. SU No. 1593606).

However, in the proposed method, in order to obtain the desired consistency, it is necessary to observe the gelation conditions for citrus pectin: the presence of sugar is more than 55% and pH is less than 3.5, and this excludes the possibility of using this product in diet food.

There is also a method of producing dietary jelly containing fruit extract, alanine, sugar, gelatin, citric acid and water (a.c. SU, No. 1068093).

The disadvantage of this method is the use of gelatin as a builder, which does not have the ability to bind and remove heavy and radioactive metals from the body, which will not allow to obtain a functional product.

The closest in technical essence and the achieved result is a fruit-jelly milk dessert (RU, No. 2454085), including crushed fruit and berry raw materials, granulated sugar, citric acid, an aqueous stabilizer solution mixed with curd whey at a temperature of 40 ° C, in citrus pectin is used as a stabilizer, a 4% aqueous solution of which is mixed with curd whey in a ratio of 4.6: 1. The technological process for obtaining a fruit-jelly milk dessert is carried out by mixing the components in a certain order: an aqueous pectin solution is prepared at a temperature of 40 ° C, then whey is added with constant stirring. The resulting solution is added to a mixture consisting of berry base, sugar and citric acid, and mixed thoroughly. The mixture is then pasteurized at 95 ° C for 10 minutes, cooled to a temperature of 40 ° C and sent for further use or canned aseptically.

The disadvantages of fruit and jelly milk dessert are insufficiently jelly-like consistency, high consumption of pectin, which increases the cost of the product, and an insufficient amount of dietary fiber.

The novelty of the proposed proposal lies in the formation of a denser jelly-like consistency of the product due to the use of gelatin, and enrichment of the dessert with dietary fiber due to vegetable puree.

The technical result consists in obtaining a product of functional orientation due to the increased content of biologically active substances while enriching the dessert with dietary fiber, increasing the nutritional value of the target product.

The technical result is achieved in that a fruit and vegetable milk jelly dessert containing fruit raw materials, granulated sugar, citric acid, pectin and whey, according to the invention additionally contains gelatin and mashed vegetables, and mashed fruit juice or fruit juice is used moreover, fruit and vegetable raw materials are taken in a ratio of 1: 1, in the following ratio of components, wt.%:

fruit puree or juice 16.0-20.0 vegetable puree 16.0-20.0 granulated sugar 30.0-40.0 water 5.0-8.0 pectin 0.25-0.50 gelatin 2.0-3.0 lemon acid 0.5-0.7 serum 25.0-15.0

Currently, from the patent and scientific literature is not known fruit and vegetable milk jelly dessert in the claimed combination of features.

Due to the content of whey and pectin in the proposed product, its prophylactic effect is achieved.

The use of whey allows you to create a product with high biological and nutritional value; it is technologically advanced in processing, which facilitates the production of different types of products, its taste goes well with the taste of the introduced components and it can be adjusted in the desired direction. Since whey is a valuable raw milk, it can serve as a good basis for creating functional products of the new generation.

An important role in the production of a competitive product is played by its appearance, organoleptic characteristics, consistency and stability throughout the entire shelf life. Pectins are mainly used for these purposes.

The use of pectin in the composition of fruit and vegetable milk jelly dessert allows you to use the property of pectin substances - gelation, as it relates to hydrocolloids. Introduced into the liquid food medium during the preparation of the dessert, it binds water, as a result of which the food colloidal system loses its mobility and the texture of the dessert changes. Since pectin substances belong to compounds of a polysaccharide nature and contain a significant amount of hydroxyl groups, they are hydrophilic. In this case, the molecules of soluble pectin substances selectively interact with the molecules of harmful substances, forming chemical compounds and neutralizing them. It is this ability for selective biochemical sorption that explains the fact that pectin substances effectively bind many harmful substances. The healing effect of jellies is based on the property of pectin. Once in the gastrointestinal tract, pectin forms a gel that traps toxic substances, helping to remove heavy and radioactive metals from the body. The physiological function of pectin is the removal of heavy metal salts from the body, the normalization of the composition of blood and blood formation systems, and increased vascular elasticity.

The acceleration of the process of gelation is also achieved by the fact that the chemical composition of fruit puree and juice helps to accelerate the formation of a spatial gel network due to additional bonds such as hydrogen between supramolecular aggregates formed by gelatin macromolecules.

The introduction of gelatin as a gelling protein component in the dessert formulation helps to strengthen the gel framework, which, in turn, has a positive effect on the stability of the product consistency.

The use of vegetable puree in the dessert serves as an additional source of dietary fiber that performs important functions. Dietary fiber with its mass mechanically stimulates the intestines, they are able to adsorb many undesirable and simply toxic chemical compounds that are formed in the body or enter it from the outside.

Thus, the claimed combination of distinctive features of the invention, namely the use of whey, the combined use of pectin with gelatin, the additional introduction of dietary fiber, ensures the achievement of a technical result. This allows us to conclude that the proposed technical solution meets the patentability criteria of “novelty” and “inventive level”.

The resulting fruit and vegetable milk jelly dessert is a product of a general strengthening and anti-inflammatory effect, contributes to the improvement of metabolic processes in the body. It is also recommended in old age as an adjuvant for diabetes. Dessert can be recommended for people living in extreme, environmentally unfavorable areas, when exposed to toxic substances and radiation.

The process of obtaining dessert is as follows.

Gelatin is preliminarily prepared, it is poured with water in a ratio of 1: (2.0-2.5), then the swollen gelatin is heated in a water bath until completely dissolved.

Pectin is well mixed with ten times the amount of granulated sugar in the recipe. The resulting mixture is injected with the amount of water, minus the gelatin consumed for dissolving, the dosed prescription amounts of fruit puree or juice and vegetable raw puree. Then the resulting mixture is heated to a temperature of (90 ± 5) ° C, then the remaining granulated sugar is added to the hot mass, minus the amount spent on mixing with pectin, mixed thoroughly. The resulting mass is pasteurized at a temperature of (90 ± 5) ° C for 20 minutes. Next, the pre-prepared gelatin solution, serum and citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of (90 ± 5) ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

Case Studies

Example 1. We take the feedstock in the following ratio of components, wt.%:

fruit puree or juice - 15%

vegetable puree - 15%

granulated sugar - 29%

water - 4.5%

pectin - 0.2%

gelatin - 1.5%

citric acid - 0.4%

serum - 34.4%

Gelatin is preliminarily prepared: 3 g of gelatin is poured into 7 g of water, then the swollen gelatin is heated in a water bath until completely dissolved.

0.4 g of pectin is mixed well with 4 g of granulated sugar (from the amount of granulated sugar according to the recipe). The remaining water (2 g) is added to the mixture, minus the gelatin, 30 g of fruit puree or juice and 30 g of vegetable raw puree consumed for dissolving. After that, the resulting mixture is heated to a temperature of 90 ° C, then the remaining sugar according to the recipe (54 g) is added to the hot mass, minus the spent on mixing with pectin, mix thoroughly. The resulting mass is pasteurized at a temperature of 90 ° C for 20 minutes. Next, the pre-prepared gelatin solution, 68.8 g of serum and 0.8 g of citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 90 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

The resulting dessert has a pleasant natural taste, rich color and aroma, but mild jelly ability.

Example 2. Fruit and vegetable milk jelly dessert is made, like example 1, in the following ratio of components, wt.%:

fruit puree or juice - 17%

vegetable puree - 17%

granulated sugar - 33%

water - 6%

pectin - 0.3%

gelatin - 2.15%

citric acid - 0.55%

serum - 24%

Gelatin is pre-prepared: 4.3 g of gelatin is poured into 10.5 g of water, then the swollen gelatin is heated in a water bath until completely dissolved.

0.6 g of pectin mix well with 6 g of granulated sugar (from the amount of granulated sugar according to the recipe). The remaining water (1.5 g) is added to the mixture, minus 34 g of mashed fruit or juice from fruit and 34 g of mashed potato from vegetable raw materials, used for dissolving gelatin. After that, the resulting mixture is heated to a temperature of 90 ° C, then the remaining sugar according to the recipe (60 g) is added to the hot mass, minus the spent on mixing with pectin, mix thoroughly. The resulting mass is pasteurized at a temperature of 90 ° C for 20 minutes. Next, the pre-prepared gelatin solution, 48 g of serum and 1.1 g of citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 90 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

The resulting dessert has a more pronounced, but not dense structure.

Example 3. Fruit and vegetable milk jelly dessert is made, like example 1, in the following ratio of components, wt.%:

fruit puree or juice - 17.5%

vegetable puree - 17.5%

granulated sugar - 35%

water - 6.55%

pectin - 0.35%

gelatin - 2.5%

citric acid - 0.6%

serum - 20%

Gelatin is preliminarily prepared: 5 g of gelatin is poured into 12 g of water, then the swollen gelatin is heated in a water bath until it is completely dissolved.

0.7 g of pectin mix well with 7 g of granulated sugar (from the amount of granulated sugar according to the recipe). The remaining water is added to the mixture according to the recipe (1.1 g), minus the gelatin consumed for dissolving, 35 g of fruit puree or juice and 35 g of vegetable raw puree. Then the resulting mixture is heated to a temperature of 90 ° C, then the remaining sugar according to the recipe (63 g) is added to the hot mass, minus the amount spent on mixing with pectin, mixed thoroughly. The resulting mass is pasteurized at a temperature of 90 ° C for 20 minutes. Next, a pre-prepared solution of gelatin, 40 g of serum and 1.2 g of citric acid is added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 90 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

Dessert has a well-defined taste, rich color and aroma of the used fruit and vegetable raw materials, a fairly dense texture that matches the tastes of consumers.

Example 4. Fruit and vegetable milk jelly dessert is made, like example 1, in the following ratio of components, wt.%:

fruit puree or juice - 18%

vegetable puree - 18%

granulated sugar - 38%

water - 7%

pectin - 0.4%

gelatin - 2.7%

citric acid - 0.65%

serum - 15.25%

Gelatin is pre-prepared: 5.4 g of gelatin is poured into 13 g of water, then the swollen gelatin is heated in a water bath until completely dissolved.

0.8 g of pectin mix well with 8 g of granulated sugar (from the amount of granulated sugar according to the recipe). The remaining water (1 g) is added to the resulting mixture, minus 36 g of fruit puree or juice from the raw material used for dissolving gelatin, and 36 g of puree from vegetable raw materials. After that, the resulting mixture is heated to a temperature of 90 ° C, then the remaining sugar according to the recipe (68 g) is added to the hot mass, minus the spent on mixing with pectin, mix thoroughly. The resulting mass is pasteurized at a temperature of 90 ° C for 20 minutes. Next, a pre-prepared solution of gelatin, 30.5 g of serum and 1.3 g of citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 90 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

The resulting dessert has a dense texture, pronounced sour taste and smell, due to the added amount of fruit raw materials and citric acid.

Example 5. Fruit and vegetable milk jelly dessert is made, as well as example 1, in the following ratio of components, wt.%:

fruit puree or juice - 21%

vegetable puree - 21%

granulated sugar - 41%

water - 9%

pectin - 0.6%

gelatin - 3.5%

citric acid - 0.9%

serum - 3%

Gelatin is preliminarily prepared: 7 g of gelatin is poured into 17 g of water, then the swollen gelatin is heated in a water bath until it is completely dissolved.

1.2 g of pectin mix well with 12 g of granulated sugar (from the amount of granulated sugar according to the recipe). The remaining water (1 g) is added to the resulting mixture, minus 42 g of fruit puree or juice and 42 g of vegetable raw puree consumed for dissolving gelatin. After that, the resulting mixture is heated to a temperature of 90 ° C, then the remaining sugar according to the recipe (70 g) is added to the hot mass, minus the spent on mixing with pectin, mix thoroughly. The resulting mass is pasteurized at a temperature of 90 ° C for 20 minutes. Next, a pre-prepared solution of gelatin, 6 g of serum and 1.8 g of citric acid are added to the resulting mass with constant stirring, after which the resulting mass is pasteurized at a temperature of 90 ° C for 5 minutes. The finished product is poured into containers, cooled and preserved aseptically or sent for further use.

Fruit and vegetable milk jelly dessert has a more dense texture compared to example 4 and a pronounced sour taste and smell, due to the added amount of fruit raw materials and citric acid, which does not attract the consumer.

As a result, we can conclude that the most attractive from the point of view of taste, aroma and appearance are samples No. 3 and No. 4.

Physicochemical parameters were studied in samples of the obtained product: mass fraction of sugar and mass fraction of solids. These studies are presented in table 1.

Table 1  Physico-chemical characteristics of the claimed product The product's name Indicators Mass fraction of sugar,% Mass fraction of solids,% Fruit and vegetable milk jelly dessert (sample No. 3) 44,4 46.6 Fruit and vegetable milk jelly dessert (sample No. 4) 47.5 50,0

A comparative assessment of the nutritional and biological value of the claimed and known products is presented in table 2.

table 2  Comparative evaluation of the nutritional and biological value of the claimed and known products Product name Carbohydrate% Alimentary fiber, % Vitamins mg / 100 g Minerals,
mg / 100 g The energy value,

kcal / 100 g β-carotene C column B Ca K P Fruit and vegetable milk jelly dessert (sample No. 3) 49 1,1 348 9 0,03 30.5 130 23 196 Fruit and vegetable milk jelly dessert (sample No. 4) 51 1,1 342 8 0,03 30.7 127 22.5 204 Fruit Jelly Milk Dessert 42 0.7 0,07 fourteen 0.02 thirty 125 22 168

Thus, pectin in combination with gelatin, natural fruit and vegetable raw materials and whey determines the receipt of a product of functional orientation due to the increased content of biologically active substances while enriching the dessert with dietary fiber, increasing the nutritional value of the target product.

Claims (1)

Fruit and vegetable milk jelly dessert containing fruit raw materials, granulated sugar, citric acid, pectin and whey, characterized in that as fruit raw materials use puree or fruit juice, additionally use gelatin and puree from vegetable raw materials, and fruit and vegetable raw materials are taken in a ratio of 1: 1, in the following ratio of starting components, wt.%:
fruit puree or juice 16.0-20.0 vegetable puree 16.0-20.0 granulated sugar 30.0-40.0 water 5.0-8.0 pectin 0.25-0.50 gelatin 2.0-3.0 lemon acid 0.5-0.7 serum 15.0-25.0