RU2625975C1 - Method for preparing sorbet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for introducing sugar, glucose and fruit puree into boiling water. The puree is chosen from apple, orange, passion fruit and lime puree. All is mixed and brought back to a boil, then trimolin is introduced, and the mixture is cooled to the temperature of 18-20°C. The cooled mixture is kneaded for 30-40 minutes until the whipped, oxygenated, uniform consistency is obtained, after which it is frozen at the temperature of -20÷-25°C. Moulds are filled with the resulting sorbet. The moulds are represented by whole fruits - an apple, or an orange, or a passion fruit, or a lime, from which the pulp is previously removed. The components are taken at the specified weight ratio. The invention allows to obtain a gentle, silky and homogeneous structure, to prevent the risk of stratification and cutting off the liquid.

EFFECT: resulting sorbet melts in the mouth gradually, leaving a mild aftertaste.

4 ex

Description

The invention relates to the food industry, in particular for the preparation of frozen desserts - sorbets.

A known method for the production of frozen dessert, which includes the preparation of plant materials, cooling to a temperature of + 1 ÷ (-1) ° C, grinding part of the plant material to a puree state, portioned packaging, introducing the rest of the chilled fruit in the form of pieces, freezing at a temperature not higher than minus 18 ° C in contact with solid carbon dioxide (RU 2294112 C2, 07.27.2009).

The disadvantage of this method is the duration and complexity of the process, as well as the insufficiently high quality of the dessert.

A known method of producing a frozen confectionery, such as water ice cream, sorbet or sorbet, which includes preparing and cooling the mixture for dessert to a temperature of -1.3 ° C, making inclusions from gum, cooling inclusions from gum to a temperature of from -1.2 to -1.5 ° C and the automatic supply of chilled inclusions from gum through the mechanism for supplying fruit to the mixture (RU 2216197 C2, 11/20/2003).

The disadvantages of this method are the complexity of the process, since the inclusion of gum in the product requires maintaining temperature determinations, as well as the insufficiently high quality of the product through the use of gums.

The closest analogue is the method of making a frozen dessert, which involves preparing the recipe components, mixing the fruit component with sugar and a lactic acid product, pasteurization, cooling, molding and freezing. At the same time, apple puree and cranberry juice are used as fruit raw materials, yogurt is used as the lactic acid product, and additionally, Kremodan DC stabilizer-emulsifier and water are used. The mixture is prepared in two stages, at the first of which all components except yogurt are mixed, after which pasteurization, homogenization and cooling are carried out. After making yogurt, re-pasteurization and cooling are carried out, freezing is carried out by milling before molding and subsequent hardening (RU 2514839 C1, 05/10/2014).

The disadvantage of the closest analogue is the low consumer properties of the finished product.

The objective of the invention is to improve the quality of finished products, expanding the range of frozen desserts.

The problem is solved due to the fact that the method of preparing the sorbet, according to the invention, is characterized in that sugar, glucose and fruit puree, selected from the range: apple, orange, passion fruit, lime, are introduced into the boiled water; the components are mixed and boiled again, then trimolin is introduced and the resulting mixture is cooled to a temperature of 18-20 ° C, at which the cooled mixture is stirred for 30-40 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at -20 ÷ -25 ° С, with the obtained sorbet fill the molds for the manufacture of which use whole fruits - apple, or orange, or passion fruit, or lime, from which the pulp is previously removed, and when using applesauce, the initial components erut in the following ratio, parts (+/- 1%):

Water 0.330 Sugar 0.285 Trimolin 0.005 Glucose 0,050 Applesauce 1,400;

when using orange puree in boiled water, milk powder is additionally introduced, and the initial components are taken in the following ratio, parts by weight (+/- 1%):

Milk powder 0.010 Water 0.340 Sugar 0,200 Trimolin 0.007 Glucose 0,070 Mashed orange 1,400;

when using lime puree, the starting components are taken in the following ratio, parts by weight (+/- 1%):

Water 1,450 Sugar 0,600 Trimolin 0.016 Glucose 0.265 Lime puree 1,600;

when using passion fruit puree, pieces of passion fruit are additionally introduced into the boiling water, and the initial components are taken in the following ratio, parts by weight (+/- 1%):

Passion Fruit Pieces 0.400 Water 0,300 Sugar 0.390 Trimolin 0,100 Glucose 0,060 Passion fruit puree 1,600

The composition includes trimolin, which is a thick syrup or white paste. Trimoline contains 18% water and 82% solids, of which 95% is invert sugar (glucose + fructose) and 5% is just sugar.

The technical result achieved is that the use of various sugars in an optimal ratio, as well as a certain sequence of their introduction into the mixture of ingredients, provide a soft, silky and uniform structure, preventing the risk of separation and cutting off of the liquid, while the resulting sorbet gradually melts in the mouth, leaving soft finish.

The technical result will be achieved only with the claimed qualitative and quantitative ratio of the components, as well as using the declared modes of the process.

The claimed combination of sugar, glucose and trimolin in the indicated amounts allows increasing the freshness and softness of the frozen dessert, preventing crystallization, adjusting the sweetness balance and setting the desired texture, as well as increasing the dessert cryoscopy point, which allows more crystallization centers to be obtained during freezing and more freeze out moisture , and this, in turn, gives the product a homogeneous structure and a creamy consistency that is stable in storage. A decrease in the above amounts will lead to an even greater increase in the viscosity of the sorbet, while an excessively high viscosity leads to the appearance of such a defect in the structure as snowiness, weakening the sensation of fullness of taste and a decrease in the color intensity. An increase in the amount of sugar, glucose and trimolin leads to a decrease in overrun, and the time required to obtain maximum overrun increases.

The method of preparation of sorbet is as follows.

Sugar, glucose and fruit puree, selected from the range: apple, orange, passion fruit, lime, are introduced into the boiled water. When using orange puree in the first stage, milk powder is added to the boiled water, and when using passion fruit puree in the first stage, pieces of passion fruit are added to the boiled water. All components are mixed and brought repeatedly to a boil. Trimoline is introduced into the resulting mixture and it is cooled to a temperature of 18-20 ° C, at which the cooled mixture is kneaded for 30-40 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at a temperature of -20 ÷ -25 ° C. Prepare forms for filling. An apple, or an orange, or passion fruit, or lime is washed and the pulp is removed from them. The resulting sorbet is filled into forms and put into a freezer for storage.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

Sugar, glucose and applesauce are introduced into the boiled water. All components are mixed and brought repeatedly to a boil. Trimoline is introduced into the resulting mixture and cooled to a temperature of 18 ° C, at which the cooled mixture is kneaded for 30 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at a temperature of -20 ° C. Prepare the form for filling: wash the oranges and remove the pulp from them. The obtained apple sorbet is filled in orange forms and put in a freezer for storage. In this case, the starting components are taken in the following ratio, parts by weight (+/- 1%):

Water 0.330 Sugar 0.285 Trimolin 0.005 Glucose 0,050 Applesauce 1,400.

Product color is light green; uniform, sweet and sour taste with a slight water tinge (acceptable for sorbets), fresh apple aroma. Kcal per 100 g: 115 (fat = 0.07, carbohydrate = 28, protein = 0.40).

Example 2

Sugar, glucose, milk powder and orange puree (red orange) are introduced into the boiled water. All components are mixed and brought repeatedly to a boil. Trimoline is introduced into the resulting mixture and cooled to a temperature of 20 ° C, at which the cooled mixture is kneaded for 40 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at a temperature of -20 ° C. Prepare a form for filling: wash the lime and remove the pulp from it. The obtained orange sorbet is filled into lime forms and put into a freezer for storage. In this case, the starting components are taken in the following ratio, parts by weight (+/- 1%):

Milk powder 0.010 Water 0.340 Sugar 0,200 Trimolin 0.007 Glucose 0,070 Mashed orange 1,400.

The finished sorbet has a whipped (saturated with oxygen) uniform consistency, the color is orange-red, the taste is sweet and sour with a citrus hue, the aroma of citrus. Kcal per 100 g: 81.6 (w = 0.09, ang. = 19.84, b. = 0.35).

Example 3

Sugar, glucose, passion fruit slices and passion fruit puree are introduced into the boiled water. All components are mixed and brought repeatedly to a boil. Trimoline is introduced into the resulting mixture and cooled to a temperature of 19 ° C, at which the cooled mixture is kneaded for 35 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at -22 ° C. Prepare a form for filling: apples are washed and pulp is removed from them. The apple sorbet obtained from passion fruit is filled in apple forms and put into a freezer for storage. In this case, the starting components are taken in the following ratio, parts by weight (+/- 1%):

Passion Fruit Pieces 0.400 Water 0,300 Sugar 0.390 Trimolin 0,100 Glucose 0,060 Passion fruit puree 1,600.

The finished sorbet has a whipped (saturated with oxygen) uniform consistency, the color is uneven yellow (because the passion fruit pulp is used), the taste is sour characteristic, the taste of this fruit is sharp, the passion fruit aroma. Kcal per 100 g: 138 (J. = 0.14 ang. = 33.5 b. = 0.65).

Example 4

Sugar, glucose and lime puree are introduced into the boiled water. All components are mixed and brought repeatedly to a boil. Trimoline is introduced into the resulting mixture and cooled to a temperature of 18 ° C, at which the cooled mixture is kneaded for 38 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at a temperature of -24 ° C. Prepare a form for filling: wash with passion fruit and remove the pulp from it. The resulting sorbet from lime is filled in the passion fruit form and put in the freezer for storage. In this case, the starting components are taken in the following ratio, parts by weight (+/- 1%):

Water 1,450 Sugar 0,600 Trimolin 0.016 Glucose 0.265 Lime puree 1,600

Ready sorbet has a whipped (saturated with oxygen) homogeneous consistency, white color, sweet and sour taste with a citrus hue, citrus aroma. Kcal per 100 g: 105 (w = 0.04, ang. = 25.85, b. = 0.23).

Going beyond the stated parameters will not allow you to get a frozen dessert - sorbet, which has exactly the above properties.

Preparation of fruit forms:

- Wash a fresh apple, remove the core and pulp, prepare a form for filling;

- wash passion fruit, remove the pulp, prepare a form for filling;

- Wash the orange, remove the pulp, prepare a filling mold;

- wash the lime, remove the pulp, prepare the filling mold.

Making sorbet in fruit:

- get ready-made sorbets from the freezer and fill them with prepared fruit molds, then put the finished fruit sorbets into the freezer for storage;

- the shelf life of sorbets is minimal, thawing is not allowed.

Claims (8)

A method of preparing sorbet, characterized in that sugar, glucose and fruit puree selected from the range are introduced into boiled water: apple, orange, passion fruit, lime; everything is mixed and brought back to a boil, then trimolin is introduced and the resulting mixture is cooled to a temperature of 18-20 ° C, at which the cooled mixture is stirred for 30-40 minutes until a whipped, oxygenated homogeneous consistency is obtained, and then frozen at -20 ÷ -25 ° C, with the obtained sorbet fill in forms, which use whole fruits - apple, or orange, or passion fruit, or lime, from which the pulp is previously removed, and when using applesauce, the initial components are taken in the wake appropriate ratio, parts by weight (+/- 1%): Water 0.330 Sugar 0.285 Trimolin 0.005 Glucose 0,050 Applesauce 1,400; when using orange puree in boiled water, milk powder is additionally introduced, and the initial components are taken in the following ratio, parts by weight (+/- 1%): Milk powder 0.010 Water 0.340 Sugar 0,200 Trimolin 0.007 Glucose 0,070 Mashed orange 1,400; when using lime puree, the starting components are taken in the following ratio, parts by weight (+/- 1%): Water 1,450 Sugar 0,600 Trimolin 0.016 Glucose 0.265 Lime puree 1,600; when using passion fruit puree, boiled water is additionally injected with passion fruit pieces, the initial components are taken in the following ratio, parts by weight (+/- 1%): Passion Fruit Pieces 0.400 Water 0,300 Sugar 0.390 Trimolin 0,100 Glucose 0,060 Passion fruit puree 1,600.