RU2565551C1 - Dairy dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dairy dessert includes initial components represented by orange juice, milk, 35 %-fat cream, eggs, a sweetener and a structure stabiliser; the sweetener is represented by fructose; the stabiliser is represented by apple-citrus pectin in the form of 1% water solution and "Citri-Fi" food fibres mixed with milk and water at a ratio of 0.7:4.7:4.7 at the following ratio of the initial components, wt g/kg: orange juice - 120-150, fructose - 140-160, eggs - 70-90, milk - 180-200, 35%-fat cream - 80-110, apple-citrus pectin - 60-65, "Citri-Fi" food fibres - 25-35, water - balanced.

EFFECT: invention allows to obtain a product with high nutritive properties, reduced caloric content, preventive effect, increased storage life and expressed functional properties.

3 dwg, 2 tbl, 3 ex

Description

The invention relates to food products, in particular to products of dietary and prophylactic action. The invention can be used to prepare a food product in catering.

Known dairy products for prophylactic purposes, enriched with dietary fiber, in particular low methoxylated pectin, for example, fruit and jelly milk dessert (RF patent No. 2454085, IPC A23L 1/06, publ. 27.06.2012). The preparation of this product is carried out by mixing a 4% aqueous solution of citrus pectin with curd whey in a ratio of 4.6: 1 and adding the ingredients necessary for the recipe.

Its disadvantages include the addition of high concentrations of pectin, which is often not economically feasible. In addition, in this gel, the use of sugar as a sweetener does not allow the product to be used in the diet of patients with diabetes mellitus.

The closest in technical essence and the achieved result is a cream of citrus fruits (Collection of recipes for dishes and culinary products for catering. - M .: Economics, 1981). Cream of citrus fruits includes orange juice, cream 35% fat, sugar, milk, eggs and gelatin in the following ratio of starting components, wt. g / kg:

Tangerines or oranges 150 (mass of juice) Cream 35% 400 Sugar 156 Milk 200 Eggs 70-90 Gelatin twenty Water for gelatin 160

In this cream, the use of gelatin as a builder limits the scope of this product, because its main disadvantages are the low melting point and the considerable time required for the formation of jelly. At the same time, gelatin does not have the ability to bind and remove heavy and radioactive metals from the body. High concentrations of cream in the product, as well as the addition of sugar does not allow people suffering from cardiovascular diseases, diabetes mellitus, to use this product.

The technical problem solved by the invention is the development of a structured food product with higher nutritional benefits, reduced calorie content, prophylactic effect, increased shelf life, and also providing an expansion of the range of preventive food products with pronounced functional properties. Economic costs are also reduced through the use of a new type of pectin and the addition of citrus fibers.

The problem is solved in that in a well-known product, including orange juice, milk, cream, 35% fat, eggs, sweetener and stabilizer, fructose is used as a sweetener, low-ethereal apple-citrus pectin is used as a stabilizer in the form of a 1% aqueous solution and dietary fiber "Citri-Fi" mixed with milk and water in a ratio of 0.7: 4.7: 4.7 in the following ratio of starting components, wt. g / kg:

Orange juice 120-15 Fructose 140-160 Eggs 70-90 Milk 180-200 Cream 35% fat 80-110 Apple Citrus Pectin 60-65 Dietary fiber Citri-Fi 25-35 Water rest

The preventive effect of the proposed product is achieved due to the fact that pectin and dietary fiber “Citri-Fi” are included in its composition.

Citri-Fi is a natural fiber extracted from the cellular tissues of dried orange pulp without using chemicals using mechanical processing, namely by opening and expanding the structure of the cells of the orange fiber. Such a structure is capable of retaining a large amount of water and preserving it throughout the entire production process and product storage. Thanks to the open and expanded structure of the cell, Citri-Fi edible orange fibers bind a significant amount of water and preserve it throughout the entire technological process of production and storage of the product. Dietary fibers of Citri-Fi also have high fat-binding ability, emulsifying, stabilizing, structure-forming properties, are resistant to high cooking, sterilization, pasteurization temperatures, and are stable and stable during freezing and thawing.

Due to its unique improved properties, Citri-Fi dietary fiber is widely used in the manufacture of confectionery, meat, dairy, fat and oil, fish, snack, bakery products, juices and drinks, functional foods, ice cream, dry mixes, as well as instant products .

Considering that Citri-Fai dietary fiber is a generic generic term, the entire series of natural citrus fibers of Citri-Fai medium grinding was studied: Citri-Fay 100 - orange fiber, Citri-Fay 200 - orange fiber with guar gum, Citri-Fai 300 - an orange fiber with xanthan gum. Dietary fibers of Citri-Fi coarse and fine grinding were not used, since according to preliminary studies they reduced the organoleptic characteristics of milk dessert.

In the manufacture of the product, regardless of the type of dietary fiber Citri-Fi (Citri-Fi 100, Citri-Fi 200, Citri-Fi 300), the same technical result was achieved for all types of fibers, the organoleptic characteristics of the dessert met the requirements. In this regard, it was decided to use Citri-Fi 200 dietary fiber, hereinafter referred to as Citri-Fi dietary fiber.

The use of stabilizers provides the necessary consistency, helps minimize costs, maintain the organoleptic properties of the product while reducing the fat content of milk raw materials, improves the quality of the finished product, and prevents protein coagulation during heat treatment. Pectins are mainly used for these purposes.

Pectin is a plant-based bonding agent that has gelling, gel-forming and sorption properties and is therefore widely used in the food industry. In nature, pectin is found in plant materials, fruits, vegetables, root crops, and is a soluble dietary fiber.

Pectin is very important for stabilizing the metabolism. It reduces cholesterol in the body, improves peripheral blood circulation, as well as intestinal motility, without disturbing the bacteriological balance of the body. Pectin is able to remove radioactive elements, toxic metal ions and pesticides from the body.

According to the international classification of food additives, pectins have an index of E 440 and are included in the list of food additives approved for use in the food industry in the Russian Federation.

FIG. 1 - Nutritional value of a milk dessert.

FIG. 2 - Energy value in the resulting milk dessert.

FIG. 3 - The solids content in the milk dessert.

The technological process of obtaining a milk dessert is carried out by mixing the components in the following order: apple-citrus pectin is subjected to the stage of swelling for 20-30 minutes, and then dissolved for 30 minutes in a water bath. Juice is squeezed out of oranges. Boiled warm milk is mixed with dietary fiber and distilled water in a ratio of 0.7: 4.7: 4.7. This mixture undergoes swelling for 20 minutes. Beat eggs with fructose and add the resulting mixture with dietary fiber to them. Whip the cream in the cold and add the egg-milk mixture with the fibers. Then, dissolved pectin is introduced by beating. The last thing to add is whipping juice. The cream is poured into molds and cooled.

Example 1. We take raw materials in the following ratio of starting components, wt. g / kg:

Orange juice 120 Fructose 156 Eggs 80 Milk 200 Cream 35% fat one hundred Apple Citrus Pectin 62.5 Dietary fiber Citri-Fi thirty Water rest

62.5 g of pectin is subjected to a swelling step. Dissolve in a water bath for 30 minutes.

Juice weighing 120 g is squeezed out of oranges. 200 g of boiled warm milk is mixed with 30 g of Citri-Fi dietary fiber and 200 g of distilled water. This mixture undergoes swelling for 20 minutes. Beat eggs with 156 g of fructose, add a mixture with dietary fiber Citri-Fi. 100 g of cream are whipped in the cold and the egg-milk mixture with fibers is added. Then, dissolved apple citrus pectin is introduced with whipping. The last thing to add is whipping juice. The cream is poured into molds and cooled.

The resulting milk dessert has a well-defined taste and moderately dense structure, which corresponds to the tastes of consumers.

Example 2. We take raw materials in the following ratio of starting components, wt. g / kg:

Orange juice 140 Fructose 156 Eggs 80 Milk 200 Cream 35% fat one hundred Apple Citrus Pectin 55 Dietary fiber Citri-Fi twenty Water rest

To prepare a mixture of an aqueous pectin solution, 55 g of apple-citrus pectin are taken, subjected to a swelling stage and dissolved in a water bath for 30 minutes. It is necessary to mix 20 g of Citri-Fi fiber with milk and distilled water.

The resulting dessert has a natural taste and color characteristic of the added raw material, but a mild gelatinous ability.

Example 3. We take raw materials in the following ratio of starting components, wt. g / kg:

Orange juice 150 Fructose 156 Eggs 80 Milk 200 Cream 35% fat one hundred Apple Citrus Pectin 67 Dietary fiber Citri-Fi thirty Water rest

To prepare a mixture of an aqueous pectin solution, take 67 g of apple-citrus pectin, undergo a swelling step and dissolve in a water bath for 30 minutes. 30 g of Citri-Fi dietary fiber must be mixed with milk and distilled water. Finally, 150 g of juice is added to the resulting mixture.

Milk dessert has a denser texture compared to example 1 and a pronounced sour taste due to excessive addition of juice. Thus, the most attractive from the point of view of taste, aroma and appearance is sample No. 1.

The developed product was evaluated by the members of the tasting commission on a five-point system. The results are listed in the table.

The best in its organoleptic properties was recognized as sample No. 1. It had a pronounced aroma, natural color and taste typical of the raw materials used.

The following indicators were studied in the sample of the obtained product: nutritional value, solids content, energy value. Research data are presented in diagrams.

The calculated energy value showed that the new product has a reduced calorie content, and the solids content is higher than in the control sample. This group of products can be recommended for diets No. 8 (prescribed for obesity), No. 9 (prescribed for diabetes), No. 10 (prescribed for cardiovascular diseases).

Thus, the developed product has high nutritional value and has high organoleptic characteristics.

Claims (1)

Milk dessert, including orange juice, milk, cream, 35% fat, eggs, sweetener and structure stabilizer, characterized in that fructose is used as a sweetener, apple-citrus pectin in the form of a 1% aqueous solution and dietary fiber “Citri” are used as stabilizer Fay ”, mixed with milk and water in a ratio of 0.7: 4.7: 4.7 in the following ratio of the starting components, wt. g / kg:
Orange juice 120-150 Fructose 140-160 Eggs 70-90 Milk 180-200 Cream 35% fat 80-110 Apple Citrus Pectin 60-65 Dietary fiber “Citri-Fi” 25-35 Water rest

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