RU2605778C2 - Method for producing honey dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for producing honey dessert comprises preparing natural honey by means of controlled crystallization. Honey heated to temperature of 60 °C is filtered, cooled to 30 °C and crystallized for 3 days at 15 °C. Then the honey is mixed with a natural filler represented by glucose-fructose syrup. Mixture is beaten, dispensed into packages and maintained at temperature 17 °C for 60 hours till product crystallization.

EFFECT: invention allows to reduce time of preparing the honey dessert with maximum preservation of biologically active substances and antioxidants in the end product and with improved aromatic taste properties of the product of homogeneous consistency.

4 cl

Description

The invention relates to the food industry, and in particular to methods for processing honey and obtaining from it honey food products having an independent functional purpose and intended for direct consumption. Can be used for mass industrial production of honey desserts.

Natural honey is a valuable food product, a source of easily digestible carbohydrates, minerals and vitamins, a natural antioxidant and antiseptic. The combination of honey with natural foods such as glucose-fructose syrup, and / or nuts, and / or dried fruits, etc., which perfectly complement each other in taste and useful properties, creates a valuable food product rich in energy. Therefore, the production of natural honey food products with high biological value and original organoleptic characteristics (tactile, olfactory and taste qualities of food products) is highly desirable both from the point of view of the consumer and from the point of view of marketing.

There are various methods for producing natural honey products (see RF patent No. 2335924, 10.20.2008, RF patent No. 2445781, 12/15/2009).

The disadvantages of these known methods are significant losses of honey in certain technological operations, a decrease in the content of biologically active substances and antioxidants of honey during its melting and aging; deterioration in the taste characteristics of the resulting product due to the use of a large number of ingredients that are not always combined with each other in terms of organoleptic characteristics; incomplete assimilation of the finished product by the human body due to insufficient grinding of the components of the mixture; heterogeneity of the consistency of the product and the associated instability of its physicochemical parameters; the difficulty of dispensing pasta associated with foaming during packaging of the product; reduction of shelf life of the finished product due to the preservation of bacterial contamination on the surface of dried fruits and the rapid development of pathogenic microflora.

In the patent of the Russian Federation No. 2445781, the method involves heating honey to 40-50 ° C, holding it at this temperature for 6-8 hours, filtering and mixing with the filler, liquid chocolate is used as the filler, in the second embodiment, a mixture of powdered to powdered state is used kernels of nuts.

The closest analogue of the claimed invention is a method for producing food paste based on honey (RF patent No. 2551563, 2014, prototype).

However, these known methods do not allow to obtain a product in which active enzymes, biologically active substances and honey antioxidants would be sufficiently preserved, as well as to provide sufficient honey viscosity for mixing and packaging processes, since at the stage of honey melting the temperature regime is above 50 ° C. In addition, the process of melting honey takes quite a long time. In addition, it becomes necessary to additionally filter out finely dispersed fractions from 0.05 (or less) to 1.5 mm, which comprise up to 70% of the grinding when grinding fillers by means of known devices. Such significant losses of filler fractions with very fine dispersion, which are also more easily absorbed by the human body, as well as the need for additional costs for their screening, adversely affect the economic performance of known methods. Also in the above known methods provides a rather high concentration of fillers, given that often functional components are required only in very small quantities. The finished product has not enough good rheological and organoleptic characteristics, often stratification occurs.

Thus, the increase in the production of pastes and desserts of natural honey for functional purposes requires further improvement in quality, increasing the nutritional value of this type of product and expanding the range by developing and implementing new solutions regarding the technology for their production. The creation of such commercially successful formulations and methods is very popular.

The problem to which the proposed invention is directed, is to create a method for producing a food dessert based on honey, which would eliminate the above disadvantages.

The technical result achieved by the implementation of this invention is to improve the quality, organoleptic and nutritional properties of a honey-based food dessert, reduce the loss of filler, impart sedimentation stability to the final product, improve the mixing process, expand the range by optimizing the temperature and time conditions of honey preparation, and reduce the concentration of the filler, reducing the calorie content of the product while preserving valuable micro and macro elements and proteins, expanding the combination of bi ecologically active components, as well as taste, aromatic and color schemes, in improving aromatic taste, improving the mixing process, as well as expanding taste, aromatic properties by adding glucose-fructose syrup and freeze-dried berries, as well as reducing the cost of the product.

The specified technical result of the implementation is achieved in a method for producing a honey dessert, including preparing glucose-fructose syrup, as well as preparing natural honey by heat treatment at a temperature of 60 ° C, prepared honey is filtered and cooled to a temperature of 30 ° C, and then mixed with a natural filler, previously evacuated to a SV content of 79% for 4-5 hours, and glucose-fructose syrup is used as a natural filler, which is mixed with sublimated berry, with crystallization nym honey, natural flavor, emulsifier complex and natural color scheme, the mixture was whipped for 7 minutes, and poured into packages at a temperature of 17 ° C for 60 hours the mixture was allowed to stand until crystallization of the product.

The prepared honey is mixed in crystallized form with a natural food filler in the following ratio, wt. %:

glucose fructose syrup 83-90 crystallized natural honey 8.4-16 freeze-dried berries 0.5-1.0 natural flavor 0.01-0.1 complex emulsifier 0.3-0.5 natural color 0.01-0.1

A method of obtaining a honey dessert is as follows.

Cargill's mfx 42.1 glucose-fructose syrup has excess moisture, which is removed by evacuation in a vacuum evaporator to an SV content of 79%. Natural bee honey dissolves in a heat chamber at a temperature of 60 ° C to a liquid state. Next, the honey is subjected to purification through a strainer when draining into the collector and cooled to a temperature of 30 ° C. Glucose-fructose syrup is poured into a bowl of a planetary mixer and mixed with crystallized honey, freeze-dried berry, and then with a natural flavor, complex emulsifier, and natural color. The whipping process is started, which lasts 7 minutes at a speed of rotation of the kneading organ of 500 rpm. The whipped mixture is heated to 70 ° C, then cooled to 30 ° C and poured into consumer packaging and hermetically sealed. For 60 hours at a temperature of 17 ° C, the mixture is maintained until the product crystallizes.

The temperature regime of chilled honey to a temperature of 30 ° C allows for a minimum viscosity, the biological active substances of honey are not destroyed. The optimum temperature and duration of the whipping stage, i.e. reducing cooking time, helps preserve the beneficial properties of honey. The use of a honey complex emulsifier in the dessert promotes high-quality mixing of the components, the product gains more air, crystallization occurs in small crystals. The cheaper product is carried out by introducing glucose-fructose syrup and freeze-dried berries into the mixture, and the presentation of the product is also improved.

Organoleptic indicators were determined by the tasting commission, using point and profile methods for evaluation. It was found that the filler concentration is 50%. For the production of honey dessert, natural bee honey is used, the quality of which meets the requirements of GOST 19792-2001.

The first option uses glucose-fructose syrup brand mfx 42.1 manufactured by Cargill and a complex emulsifier consisting of water, sugar, emulsifiers (E470, E471, E475) 1,2-propylene glycol (E1520), potassium sorbic acid (E202).

In the second embodiment, the following composition is used as a natural flavoring agent: 1,2-propylene glycol (E1520) and an aromatic composition.

In the third embodiment, the following composition is used as a complex emulsifier: water, sugar, emulsifiers (E471, E475) 1,2-propylene glycol (E1520), potassium sorbic acid (E202).

In the fourth embodiment, the following composition is used as a natural color: curcumin, water, vegetable hydrocolloid, citric acid, potassium sorbate or carmine, potassium hydroxide, citric acid.

A mixture of syrup with fruits gives the dessert a high taste with a small amount of honey, and the dessert consists only of natural ingredients.

The natural color in the dessert gives a yellow or red color.

Freeze-dried berry, such as chopped strawberries, chopped apricots, lingonberries, blueberries, cranberries, raspberries, is lightweight, which is undoubtedly an advantage, weight reduction significantly reduces transport costs and provides the opportunity for long-term storage of products in the case of special packaging.

The invention allows to significantly reduce the time for preparing a honey dessert with maximum preservation of biologically active substances and antioxidants in the final product and with improved aromatic taste properties of a product with a uniform consistency.

Claims (4)

1. A method of obtaining a honey dessert, characterized in that it involves the preparation of natural honey through controlled crystallization, the honey heated to a temperature of 60 ° C is filtered and cooled to a temperature of 30 ° C, after which the honey crystallizes for 3 days at a temperature of 15 ° C, and then the honey prepared in this way is mixed with a natural filler, previously boiled to a SV content of 79%, for 4-5 hours, and glucose-fructose syrup is used as a natural filler, which is mixed with sublimated berry, natural flavoring, complex emulsifier and natural color, the mixture is beaten for 7 minutes, poured into packages and at a temperature of 17 ° C for 60 hours, the mixture is kept until the product crystallizes in the following ratio of components, wt. %:
glucose fructose syrup 83-90 crystallized natural honey 8.4-16 freeze-dried berries 0.5-1.0 natural flavor 0.01-0.1 complex emulsifier 0.3-0.5 natural color 0.01-0.1 2. The method according to p. 1 is characterized in that the following composition is used as a natural flavoring agent: 1,2-propylene glycol (E1520) and an aromatic composition. 3. The method according to p. 1 is characterized in that the following composition is used as a complex emulsifier: water, sugar, emulsifiers (E471, E475) 1,2-propylene glycol (E1520), potassium sorbic acid (E202). 4. The method according to p. 1 is characterized in that the following composition is used as a natural color: curcumin, water, vegetable hydrocolloid, citric acid, potassium sorbate or carmine, potassium hydroxide, citric acid.