RU2603001C1 - Curd whey dairy dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: curd whey dairy dessert includes curd whey, fruit or berry juice, stevioside, gelatine, agar-agar, pectin, sodium alginate, "Hamulsion" stabiliser, premix N33053 and dry demineralised curd whey. Components are taken in following ratio, wt%: fruit or berry juice 5.0-10.0; gelatine 1.0-1.5; agar-agar 1.0-1.5; pectin 3.5-4.0; sodium alginate 0.5-0.7; "Hamulsion" stabiliser 3.0-7.0; dry demineralised curd whey 3.0-7.0; stevioside 0.1-0.3; premix N33053 0.1-0.2; drinking water - 20.0-25.0; curd whey - balance.

EFFECT: invention improves nutritive and biological value of product, enhance its organoleptic properties and reduces calorie content.

1 cl, 4 dwg, 6 tbl, 3 ex

Description

The invention relates to food and dairy industries and can be used in the production of puddings and desserts.

At present, functional whey products, namely mousses, desserts, are popular.

A well-known milk dessert enriched with food flavors (cocoa / coffee / chicory or fruit and berry, fruit and berry filler) (RU 2528067, IPC A23C 23/00, declared 09.04.2013, published 09.10.2014), also including milk whey , granulated sugar, dried whole milk or whey powder, water, Jerusalem artichoke powder, oat flour with a ratio of Jerusalem artichoke powder from 1: 0.6 to 1: 1.25, dietary fiber “Ground” (wheat or rye), flavor flavoring, stabilizer, citric acid.

The advantage of this product is to increase the digestibility of milk protein and the regulation of fat metabolism.

The disadvantage of this dessert is its low probiotic properties and high calorie content due to sugars.

A known composition for the production of milk dessert (RU 2458517, IPC A23C 23/00, application form. 30.06.2010, published 08.20.2012), including cream with mdzh 10%, sweetening component, vegetable filler, stabilizer, starter culture containing bifidobacteria and lactic streptococci, the composition further comprises iron lactate, ascorbic acid, the starter culture additionally contains lactic acid bacilli. Cream with mdzh 10% are normalized with dry curd whey, sorbitol-syrup syrup is used as a sweetening component, berry juice is used as a plant filler, and agar-agar is used as a stabilizer.

The advantage of this dessert is its high nutritional value, with probiotic properties, and a preventive effect.

The disadvantage is the high fat content. Cream is contraindicated in obesity, with chronic liver diseases.

Known jelly "Novelty" relating to dietary food products (RU 2271127, IPC A23L 1/06, claimed. 08.20.2005, published 10.03.2006 - prototype). Jelly contains fruit or berry juice, gelatin, a purified concentrate of stevia sweet substances, ascorbic acid, water for the preparation of gelatin and curd whey.

The advantage of this product is the content in the curd whey of lactose, low molecular weight protein substances and lactic acid, as well as deficient mineral elements Fe, Ca, K, vitamins B1, B2, C and others involved in important physiological processes, as well as expanding the range of dietary products.

The disadvantage of this jelly is its low probiotic properties (necessary to improve intestinal microflora).

The objective of the invention is to expand the range of desserts from curd whey and to give the product functional properties, namely increasing nutritional and physiological value, as well as reducing calories.

This task is achieved in that a dessert containing fruit or berry juice, curd whey, gelatin, according to the invention additionally contains agar-agar, pectin, sodium alginate, stevioside, dry demineralized whey, premix H33053. In this product, in addition, the stabilizer “Hamulsion” is used as a stabilizer. These source components are used in the ratio, wt. %:

The introduction of agar-agar, pectin and sodium alginate into the product provides a lower consumption of gelatin, and also helps to improve the consistency of the finished product.

Agar-agar - a product obtained from red and brown algae, is a high molecular weight polysaccharide. Agar-agar is an anti-inflammatory drug that neutralizes toxins in the intestines. The gel-forming ability of agar-agar is 10 times higher than that of gelatin. Agar-agar is a vegetable substitute for gelatin.

Pectin is a product obtained from apples, citrus fruits, sugar beet pulp. It is a builder, a thickener. Pectin helps to improve metabolism, lower cholesterol. Pectin is able to improve the intestinal microflora, and also has the ability to bind heavy and radioactive metal ions.

Sodium alginate is a salt of alginic acid, is a naturally occurring polysaccharide consisting of residues of D-mannuronic and L-guluronic acids. This substance is obtained by isolation from algae cells. Sodium alginate is widely used as a thickener, a gelling agent capable of retaining moisture. Alginic acid salts are good enterosorbents that bind and remove radionuclides and heavy metals from the body, as well as lower blood cholesterol.

An additional introduction of the “Hamulsion” stabilizer into the product provides a lower consumption of gelatin, agar-agar, pectin and sodium alginate, and also helps to improve the viscosity of the dessert.

Currently, research is being conducted on the use of plant materials and substances extracted from plants in food production, which allows us to create a new assortment of low-calorie products with extended shelf life.

Dry demineralized curd whey is a product obtained in the process of drying whey, in which mineral salts are partially removed. This whey can be an analogue of skimmed milk powder. Dry demineralized curd whey has a sweet, milky taste, high in lactose and protein. For the production of desserts, this component increases the foaming and whipping of the product. Table 1 presents the organoleptic, physico-chemical and microbiological parameters of dry curd demineralized whey.

Premix H33053 contains vitamins such as vitamin A, D ₃ , E, B ₁ , B ₂ , B ₆ , niacinamide, folic acid, B ₁₂ , C. Designed to enrich foods and increase their biological value.

Stevioside is registered in the food industry as a food additive E960 as a sweetener.

The technical result of the invention is that when pectin is added, the intestinal microflora improves, and the combination of such ingredients as agar-agar, pectin, sodium alginate, Hamulsion stabilizer, premix H33053, dry demineralized curd whey, stevioside increase the nutritional and physiological value, organoleptic indicators and reduced calorie content of the product.

The invention is illustrated by the following graphic materials:

- FIG. 1 is a dessert production flow chart;

- FIG. 2 is a profilogram of the organoleptic indicators of dessert in example 1,

- FIG. 3 - profilogram organoleptic indicators of dessert according to example 2;

- FIG. 4 is a profilogram of the organoleptic characteristics of the dessert according to example 3.

A milk dessert from curd whey is prepared as follows (Fig. 1).

Juice is squeezed from the sorted and washed berries or fruits. The remaining pulp is poured with hot clarified whey and boiled for three minutes. The broth is filtered, cooled to a temperature of 50 ° C, pre-prepared gelatin, agar-agar, pectin, sodium alginate, staevioside, Hamulsion stabilizer, premix H33053, dry demineralized curd whey (according to the technological instructions) are added. This mixture is aged for 5 minutes to swell, then mix and whisk until the dry components are completely dissolved. The mixture is pasteurized at a temperature of 90 ° C for 3 minutes. The resulting mixture is cooled to a temperature of 35-40 ° C and combined with juice, mix, whisk and pour into glasses.

The technical result is achieved by the fact that a milk dessert, including curd whey, fruit or berry juice, stevioside is used as a sweetening component, gelatin is used as a stabilizer, and agar-agar, pectin, sodium alginate and Hamulsion stabilizer are additionally added. The dessert is enriched with vitamin premix H33053, and the introduced dry demineralized curd whey allows you to get a new high-quality dairy product with a high content of protein, lactose and increase the biological value of the product. The quantitative ratio of the components made it possible to obtain a product with desired properties.

Examples of obtaining a milk dessert from curd whey

Example 1

To prepare a milk dessert from curd whey, the components are taken in the following ratio, wt. %:

Milk curd whey dessert has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense, gelatinous;

- The structure is homogeneous without tangible lumps of stabilizer;

- Color - uniform throughout the mass of the product, corresponding to the type of filler dessert;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device or consumer packaging (see Fig. 2 and table. 2).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of fat - less than 0.12%,

- Mass fraction of solids - not less than 15% (see table. 3).

The product meets safety requirements in accordance with

regulated requirements (see table. 4).

Example 2

To prepare a milk dessert from cottage cheese whey, the components are taken in the following ratio, by weight. %:

Milk curd whey dessert has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense, gelatinous;

- The structure is homogeneous without tangible lumps of stabilizer;

- Color - uniform throughout the mass of the product, corresponding to the type of filler dessert;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device or consumer packaging (see Fig. 3 and table. 2).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of fat - less than 0.14%,

- Mass fraction of solids - not less than 17% (see table. 5).

The product meets safety requirements in accordance with

regulated requirements (see table. 4).

Example 3

To prepare a milk dessert from curd whey, the components are taken in the following ratio, wt. %:

Milk curd whey dessert has the following organoleptic characteristics:

- Taste and smell - pure, characteristic for this type of dessert, without extraneous smacks and smells (with a mild characteristic flavor of the filler);

- Consistency - dense, gelatinous;

- The structure is homogeneous without tangible lumps of stabilizer;

- Color - uniform throughout the mass of the product, corresponding to the type of filler dessert;

- Appearance - portions of dessert of various shapes, due to the geometry of the molding or dosing device or consumer packaging (see Fig. 3 and table. 2).

According to physico-chemical parameters, dessert meets the following requirements:

- Mass fraction of fat - less than 0.15%,

- Mass fraction of solids - not less than 19% (see table. 6).

The product complies with safety requirements in accordance with the regulated requirements (see table. 4).

The introduction of agar-agar is less than 1.0 wt. %, gelatin less than 1.0 wt. %, pectin less than 3.5 wt. %, sodium alginate less than 0.5 wt. % does not provide the desired dessert consistency, and with the introduction of agar-agar more than 1.5 wt. %, gelatin more than 1.5 wt. %, pectin more than 4.0 wt. %, sodium alginate more than 0.7 wt. % dessert consistency is excessively jelly-like.

The introduction of the stabilizer "Hamulsion" less than 3.0 wt. % does not provide an increase in the organoleptic characteristics of the product, and the introduction of more than 7.0% does not allow to achieve the desired consistency of the product, since it turns out to be excessively jelly-like.

The introduction of vitamin premix H33053 less than 0.1 wt. % does not provide an increase in the content of trace elements in the product, and the introduction of more than 0.2 wt. % leads to a deterioration in the organoleptic characteristics of the product.

The introduction of dry demineralized serum less than 3.0 wt. % does not provide the required consistency and organoleptic characteristics of a milk dessert from cottage cheese whey, and the introduction of more than 7.0 wt. % degrades the taste of the dessert.

The introduction of stevioside can improve the sensory indicator - taste.

Claims (1)

Curd whey milk dessert containing curd whey, fruit or berry juice, stevioside, gelatin, water, characterized in that it further contains agar agar, pectin, sodium alginate, Hamulsion stabilizer, premix H33053 and dry demineralized curd whey in the following the content of the starting components, wt. %:
Fruit or berry juice 5.0-10.0 Gelatin 1.0-1.5 Agar agar 1.0-1.5 Pectin 3.5-4.0 Sodium Alginate 0.5-0.7 Hamulator Stabilizer 3.0-7.0 Dry demineralized curd whey 3.0-7.0 Stevioside 0.1-0.3 Premix N33053 0.1-0.2 Drinking water (for the preparation of gelatin, agar-agar) 20.0-25.0 Curd Whey Rest

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