RU2328131C2 - Preparation methods of ice-cream (variants) - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: according to the first variant method includes preparation of milk mixture with dissolution in milk base. As milk base one uses defatted cow milk, or whole cow milk, or goat's milk, sugar, milk powder, stabiliser. Received mixture is pasteurised, homogenated, cooled, expose to ageing, bring in additive "Lael", preliminary dissoluted in milk base, froze, packed and chilled. As stabiliser wheat flour is used in quantity of 0.5-1%. According to the second variant method includes preparation of milk mixture with dissolution in milk base, as milk base cream, sugar and stabiliser are used.

EFFECT: ice-cream has bifidogenic characteristics and improved organoleptic indicators.

2 cl, 1 tbl, 4 ex

Description

The invention relates to the dairy industry and is intended to produce ice cream with prophylactic properties.

There is a method of making ice cream (TU 10.16.0015.005-90) and a technological instruction for the production of ice cream, approved by the USSR Ministry of Trade and the USSR State Agro-Industrial Committee in 1986, which provides for the following technological operations: preparing the mixture, filtering, pasteurization, homogenization, cooling, ripening, freezing of the mixture, packaging and hardening of ice cream.

The disadvantage of this method is that ice cream contains a high mass fraction of sucrose, which is not recommended for people with diseases associated with excess calorie intake. In addition, such ice cream does not have a preventive effect.

Closest to the technical solution to the proposed method is a method of manufacturing ice cream (Patent RU No. 2210248, publ. 08/20/2003), providing for the partial replacement of sucrose by lactulose, reducing the sucrose content in the formulations.

The disadvantage of this invention is that the prophylactic properties of ice cream depend on the introduction of only one component of a functional diet - lactulose.

The proposed technical solution allows you to get ice cream with preventive properties, which provides a special additive "Lael" and millet flour. "Lael" is a mixture of lactulose and lysozyme. Lactulose has pronounced bifidogenic properties, actively stimulates the development of bifidobacteria located in the large intestine of a person. In the food industry, lactulose is used as a preventive supplement to a variety of food products. Lysozyme is an enzyme with a powerful antimicrobial effect, which is found in the body in tear fluid, saliva, blood and is a factor in the natural resistance of the human body. "Lael" has a more effective effect on the human body than lactulose alone. Millet flour contains an increased amount of mono- and disaccharides, which are good components for the life of bifidobacteria.

The technical result is based on the fact that well-known products and introduced components with prophylactic properties, in combination, allow to obtain ice cream with bifidogenic properties and with improved organoleptic characteristics.

The specified technical result is achieved due to the fact that the composition of the product includes pre-dissolved in milk basis additive "Lael" at a rate of 0.5-1% and millet flour in an amount of 0.5-1% as a stabilizer.

It was established that the introduction of Lael additives in the formulations of ice cream mixtures in an amount of 0.5-1.0% and millet flour in an amount of 0.5-1% allows to obtain a finished product of good consistency with a pleasant refreshing taste. When the content of the Lael additive is higher than 1.0%, the organoleptic characteristics deteriorate. A decrease in the mass fraction of Lael additive below 0.5% is impractical because the preventive effect of the supplement is reduced. A mixture of ice cream with millet flour content above 1% has a high viscosity, as a result of which it passes poorly through pipelines. A content of millet flour of less than 0.5% leads to a decrease in overrun of ice cream.

Technological modes of production of ice cream with the addition of "Lael" do not differ from the modes of traditional technology. For the production of ice cream, skimmed cow's milk, whole (cow's or goat's) milk, and cream are used as the milk base. Ice cream milk mixture is a mixture of milk base and dry ingredients. According to the first option - when using skim milk or whole milk (cow or goat milk) as the milk base, the following are added as dry components: skim milk powder, stabilizer, sugar. According to the second option - when using cream as a milk base, the following are added as dry ingredients: stabilizer, sugar. The milk mixture is pasteurized at 85 ° C, τ = 50-60 sec, homogenized at t = 75-78 ° C, p = 7.5-15 MPa. Then it matures for 4-6 hours at a temperature of 0-6 ° C, after which Lael is pre-dissolved in the milk base. After which the mixture with the addition of "Lael" is freezed. The freezing temperature of the ice cream mixture is 2-3.5 ° C.

The method is confirmed by examples.

According to the first option

Example 1. In a dairy base (765 kg of whole cow's milk) the components of the mixture are dissolved: 105 kg of skimmed milk powder, 100 kg of sugar and 10 kg of millet flour. The mixture is filtered, pasteurized, homogenized, cooled, left to ripen, and after ripening, 10 kg of Lael additive, separately dissolved in 10 kg of milk base, are added to it, then freezed and quenched. The produced ice cream has a pleasant sweet taste and good texture.

Example 2. In a milk base (770 kg of whole goat milk), the components of the mixture are dissolved: 115 kg of skimmed milk powder, 100 kg of sugar and 5 kg of millet flour. The mixture is filtered, pasteurized, homogenized, cooled, left to ripen, and after ripening, 5 kg of Lael additive, separately dissolved in 5 kg of milk base, are added to it, then freezed and quenched. The produced ice cream has a pleasant sweet taste and good texture.

According to the second option

Example 1. In a milk basis (870 kg of cream) the components of the mixture are dissolved: 100 kg of sugar and 10 kg of millet flour. The mixture is filtered, pasteurized, homogenized, cooled, left to ripen, and after ripening, 10 kg, separately dissolved in 10 kg of Lael additive milk base (cream) are added to it, then freezed and quenched. The produced ice cream has a pleasant sweet taste and good texture.

Example 2. In a milk basis (885 kg of cream) the components of the mixture are dissolved: 100 kg of sugar and 5 kg of millet flour. The mixture is filtered, pasteurized, homogenized, cooled, left to ripen, and after ripening, it is added 5 kg, separately dissolved in 5 kg of Lael additive milk base (cream), then freezed and quenched. The produced ice cream has a pleasant sweet taste and good texture.

The advantages of the proposed method is:

1) technological processing of only part of the ice cream mixture, reducing the duration of the process;

2) reduction in energy costs due to paragraph 1;

3) economic benefits arising from the preceding paragraphs;

4) obtaining a product with preventive properties.

Comparative table of experimental studies organoleptic evaluation of ice cream samples. Rating, points Ice cream, OPTION 1 OPTION 2 worked out by Ice cream, Ice cream, Name patent method worked out by worked out by indicator and RU 2210248 the proposed method the proposed method characteristics (milk basis - (milk basis - whole cow or cream) goat milk, or skimmed milk) Taste and smell (50 points). Clean, characteristic for a given species ice cream without foreign tastes 45 fifty fifty and smells Consistency (20 points). Good, tight consistency fifteen twenty twenty Structure (20 points). Homogeneous, without tangible lumps fat stabilizer and emulsifier particles protein and lactose, twenty twenty twenty ice crystals. Color (10 points). Characteristic of of this kind ice cream 10 10 10 uniform throughout mass. Total 90 one hundred one hundred

Claims (2)

1. A method of producing ice cream, including the preparation of a milk mixture by dissolving sugar, milk powder, stabilizer in a milk base, the resulting mixture is pasteurized, homogenized, cooled, ripened, freezed, packaged and quenched, characterized in that skimmed cow is used as a milk base Milk, or whole cow’s milk, or goat’s milk, millet flour in the amount of 0.5-1% is used as a stabilizer, skimmed milk powder is used from milk powder, and after ripening in the resulting cm All make the additive "Lael" in an amount of 0.5-1%, previously dissolved in a milk base. 2. A method of producing ice cream, including the preparation of a milk mixture by dissolving a sugar stabilizer in a milk base, the resulting mixture is pasteurized, homogenized, cooled, ripened, freezed, packaged and quenched, characterized in that cream is used as a milk base, as a stabilizer use millet flour in an amount of 0.5-1%, and after ripening, the Lael additive in an amount of 0.5-1%, previously dissolved in a milk base, is added to the resulting mixture.