RU2543804C1 - Method for production of milk-and-coffee ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples cutting, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of apples, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. One performs mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, oyster plant extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

Description

The invention relates to a technology for the production of ice cream.

A known method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p.13-47).

The technical result of the invention is to obtain a new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 oat root extract 90 potato starch 13.5 apples fifty sugar fifty water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apples are cut and dried by convective method to any intermediate moisture. In this case, the apples acquire a soft plastic consistency. Then they are kept under pressure when heated to a temperature not lower than 100 ° C and relieve pressure to atmospheric. This leads to evaporation of part of the residual moisture and bloating of apples.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of the apples for a time sufficient to completely heat the raw material to the specified temperature.

Then the apples are dried in the microwave until the solids content is at least 85% and glazed with sugar.

An oat root extract is prepared by analogy with a chicory extract by preparing, cutting, frying, pouring drinking water in a weight ratio of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared cream of 40% fat, non-fat condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, oat root extract, potato starch and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. There, in the recipe ratio, glazed apples are served. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of apples.

The chemical composition of ice cream is enriched with biologically active substances of apples, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (1)

A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the oat root extract, and use the components in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 oat root extract 90 potato starch 13.5 apples fifty sugar fifty water before the release of the target product 1000