UA119210C2 - Ice Cream Composition - Google Patents

Abstract

The ice cream composition contains fruit juice, sugar, stabilizer, drinking water, cinnamon extracts, paprika and ginger.

Description

The invention belongs to the dairy industry, namely to the production of ice cream.

The closest technical solution to the claimed invention is ice cream | Olenev Yu.A.,

Tvorogova A.A., Kazakova N.V., Solovyeva L.N. Handbook of ice cream production. - M:

Dely print, 2004: - 798 p., including preparation of components, composition of the mixture, pasteurization, cooling, ripening of the mixture, riser, packaging and tempering.

The disadvantage of this method is the use of only fruit and berry raw materials without the use of spices. The use of spice extract in the composition of fruit and berry ice cream will enrich the product with biologically active substances, provide a warming effect and original taste properties.

The basis of the invention is the task of developing the composition of ice cream thanks to the use of spice extracts, which give the product original taste properties.

The task is solved by the fact that the composition of the ice cream, which contains fruit and berry juice, sugar, stabilizer, drinking water, according to the invention additionally contains extracts of cinnamon, paprika and ginger with this ratio of components, wt. 9o: fruit and berry juice (10 95 4-5 dry substances) sugar 25-30 stabilizer 0.2-0.5 ginger extract 0.2-0.4 cinnamon extract 0.3-0.5 paprika extract 0.4 -0.6 drinking water, the rest.

The causal relationship between the proposed features and the expected result is as follows.

Most of all, cinnamon contains vitamins C and E, choline, and it also contains quite a lot of pantothenic acid (B5), pyridoxine (Вб) and vitamin PP. Of vitamins, it is especially rich in choline, vitamins C and E, it also has a lot of pantothenic acid (B5), pyridoxine (Вб) and vitamin

RR. Of the macronutrients, it is very rich in calcium and potassium, and also contains magnesium, sodium, and phosphorus.

Among trace elements, there is especially a lot of manganese, quite a lot of iron and zinc.

Red paprika contains fatty oils, proteins, sugars, minerals and essential oils.

Paprika is rich in carotenoids (it is they that give it a rich color) and capsaicin, which gives paprika its sharpness. Vitamins include provitamin A, vitamins of group B (Be, Be, Vi), ascorbic acid, vitamins PP, P and E. Paprika contains biologically active substances that have a beneficial effect on the circulatory system, they prevent the formation of blood clots and contribute to blood thinning .

Ginger contains micro- and macroelements: K, P, Ma, Be, Ca. The beneficial properties of the "root" of ginger lie in its significant content of essential oil: in dry form, its percentage can

Z is close to Z 95. Its main component is the organic compound zingiberene (about 7095), it also contains bisabolene, citral, camphene, cineole, essential amino acids lysine, leucine, valine, threonine and tryptophan, asparagine (0, 21 g) and glutamic acid (0.16 g).

The rhizome of this plant can improve blood circulation in the brain and thereby eliminate the symptoms of fatigue, headache, relieve fatigue and tension, improve memory, and help relieve muscle pain.

Ginger is an extremely nutritious product. 100 grams of root contains 9.2 g of proteins, 5.9 g of fats and 70.9 g of carbohydrates. The fiber is added to b grams of dry matter. The mineral composition per 100 grams is as follows: calcium - 116 mg, zinc - 4.7 mg, phosphorus - 148 mg, sodium - 32 mg, iron - 11.5 mg, magnesium - 184 mg, potassium - 11.5 mg. Among vitamins, ascorbic acid is the most - up to 12 mg per 100 grams, there are vitamins of group B: VI - 0.046 mg, B2 - 0.19 mg, BZ - 0.19 mg. Vitamin A is present - 0.015 mg per 100 g. In addition to the already mentioned zingiberene and essential oils, which determine the specific aroma and taste of the root, the composition of ginger includes starch (up to 4 95), and a number of other chemical substances, such as camphene and linalool , as well as sugar and fat.

Experimental samples of ice cream have the following organoleptic indicators (table).

Table

Organoleptic indicators of ice cream

Fruit- ТСУу-| Stabi- zamen vu pe, Water. Konsis- berry- : Ko- | Pap- Color : Taste Aroma - | the correlator of drinking tension rytsia!| roaring juice

The color is almost not suitable. tangible | expressed 11 5.5 24) 01 01 02 | 03 | 71.9 contributed Uniform aftertaste aroma of spice juice | spices

Appropriate Sweet |Pleasant, moderately flavored 2) 4.0 |! 25 02 02 | 0.31 04 | 701 | juice from Uniform| pleasant | expressed by a red flavor | aroma with a hint of spices. | spices

Appropriate Sweet |Pleasant, moderately flavored 350130) 0.5 04 0.5 63.5 | juice 3 Uniform pleasant | expressed by a red flavor | aroma with a hint of spices. | spices

Sweet taste with Too much 4| 55 | 31 05 07 | 618 red Homogeneous "ZdTO pronounced ' ' ' with | red homogeneous pronounced) aroma color . taste | spices spices

Physico-chemical parameters of the test samples were within the normal range: active acidity was 5.55:20.05 units. pH; beaten down 7753 95.

As can be seen from the data in the table above, the rational mass fraction of ginger is 0.2-0.4 95, cinnamon 0.3-0.5 95, paprika 0.4-0.6 95. Spices are added in the amount of 0.1 95 - ginger, 0.2 95 - cinnamon and 0.3 95 - paprika is insufficient, and 0.5 95 - ginger, 0.6 95 - cinnamon and 0.7 95 - paprika is too pronounced.

The technical result is obtaining ice cream with original taste properties.

Claims (1)

FORMULA OF THE INVENTION The composition of ice cream containing fruit and berry juice, sugar, stabilizer, drinking water, which is distinguished by the fact that it additionally contains extracts of cinnamon, paprika and ginger, with this ratio of components, wt. 90: fruit and berry juice (10 95 dry 4-5 substances) sugar 25-30 stabilizer 0.2-0.5 ginger extract 0.2-0.4 cinnamon extract 0.3-0.5 paprika extract 0.4-0.6 drinking water the rest.