UA129901C2 - Method of producing low-calorie pudding with functional ingredients - Google Patents

Abstract

Invention relates to method of producing low-calorie milk pudding with functional ingredients, which involves thermomechanical processing of prepared milk mixture with dry ingredients, wherein the milk mixture with dry ingredients is a mixture containing butter or retentate, skimmed cow's milk powder, whey protein concentrate with a mass fraction of protein of 80%, rice flour, corn starch, gelatin, vanillin, while thermomechanical processing of the prepared milk mixture of the initial components is carried out in a rotary vortex emulsifier at a temperature of 83 ± 2 °C with holding for 1-2 minutes and subsequent hot packing.

Description

(B4u) METHOD FOR PRODUCING LOW-CALORIE PUDDING WITH 3 FUNCTIONAL

INGREDIENTS

(57) Abstract:

The invention relates to a method for producing a low-calorie milk pudding with functional ingredients, which involves thermomechanical processing of a prepared milk mixture with dry components, while the milk mixture with dry components uses a mixture containing buttermilk or retentate, skimmed dry cow's milk, whey protein concentrate with a mass fraction of protein of 80-95, rice flour, corn starch, gelatin, vanillin, while the thermomechanical processing of the prepared milk mixture of the initial components is carried out in a rotary-vortex emulsifier at a temperature of 83:12 7C with holding for 1-2 min, followed by hot packaging.

The invention relates to the dairy industry and can be used for the production of dairy products of the dessert group.

At the current stage of technological development, dairy dessert products are gaining special importance, which is due to their high organoleptic properties, a wide range of recipe components, and the possibility of varying nutritional and energy value. A distinctive feature of desserts is the presence of a lush, viscous and plastic consistency throughout the entire shelf life, which is formed during their manufacture by adding structure-forming additives (foaming agents, thickeners, stabilizers, gelling agents, fillers, etc.). Despite the extensive experience in using structure-forming agents in food systems, milk-based puddings require a special approach to justifying the choice of structure-forming agents, since milk as a technological medium is characterized by a complex of functional and technological properties that have a direct impact on both structure formation and the technological system as a whole.

A known method (Pat. OA Mo 110413, A23S 23/00, 2016) for obtaining a dessert, which involves preparing a structure stabilizer: gelatin is dissolved in drinking water at a temperature of 70-75 C for 2-3 minutes, then mixed with UV concentrate of buttermilk or skim milk with a concentration factor of 1.5-2.0, cream 15-20 95 fat content, white sugar, the resulting mixture is mixed and pasteurized at a temperature of 87-90 "C for 10-15 minutes, 1-3 minutes before the end of the pasteurization process, a flavoring filler is introduced together with or without a preservative, after which the product is cooled to a temperature of 2-67C and kept for 3.5-4.0 hours, while the recipe components are taken in the following ratios, wt. 90:

UV concentrate of buttermilk or skim milk 50.0-60.0 cream 19.0-21.0 white sugar 11.0-13.0 gelatin 1.0-3.0 drinking water 5-7 flavoring agent 4-6.

The disadvantage of this method is the production of a high-calorie finished product with insufficient protein content. In addition, the lack of whipping of the mixture, which together with the imperfect composition of the stabilization system leads to the production of a product with an unstable structure.

The closest to the proposed method is the method ("Technology of whole milk products and milk protein concentrates. Handbook. E.A. Bogdanova, R.M. Khandak, 3.S. Zobkova.

M.: Agropromizdat, 1989. - P. 175-177) of milk pudding production, which provides for dissolving dry whole milk with a mass fraction of fat of 2595 in skimmed or normalized milk with a mass fraction of fat of 2.6965 heated to a temperature of 38-45 "C, adding granulated sugar, filler, thorough mixing of the mixture, pasteurization at a temperature of 90 "C with holding for 50-60 s, filtering and homogenization at a pressure of 10-12.5 MPa, cooling to 55-60 "C, adding vanillin and packaging at a temperature of 55-60 "C, further cooling of the packaged pudding at a temperature of 2:52 "C for 30-36 hours with the following ratio of the initial components, wt. 90: whole cow's milk with a mass fraction of fat 2.6 96 or skimmed milk 75.-78.4 whole milk powder with a mass fraction of fat 2.1-4.2 25 90 granulated sugar 9.1-11.6 gelling starch 4.5-4.6 gelatin 0.9 vanillin 0.01 burnt sugar (color) 1.7 cocoa powder 2.4 natural coffee 2.4 water 2.6.

This method produces a high-calorie product with a relatively high sugar content and low biological value in the absence of complete whey proteins.

The disadvantages of the method are the high temperature of heat treatment, the step-by-step technological process of heat treatment and homogenization, and the lack of components capable of imparting dietary properties to the finished product.

The objective of the invention is to improve the technological process and improve the properties of the product. In the method of production of low-calorie milk pudding with functional ingredients, which involves thermomechanical processing of the prepared milk mixture with dry components, according to the invention, the thermomechanical processing of the prepared milk mixture of the starting components is carried out in a rotary-vortex emulsifier at a temperature of 835270 with a holding time of 1-2 min with subsequent packaging in a hot state in the case of the following ratio of the starting components, wt. about: buttermilk or retentate 82.5-86.15 cow's milk dry matter 9.4.2 skimmed whey protein concentrate . 3.0-3.1 with a mass fraction of protein 80 95 granulated sugar 6.0-6.1 rice flour 2.8-3.0 corn starch 0.75-1.0 gelatin 04-05 vanillin 0.1-0.11.

In the recipe for low-calorie milk pudding with functional ingredients, dry components include vegetable (granulated sugar, rice flour, corn starch, gelatin, and vanillin) and dairy (nonfat dry cow's milk and whey protein concentrate) ingredients.

The chemical composition of buttermilk and retentate is complete due to the presence of the entire range of milk protein compounds, the preservation of carbohydrate and mineral complexes, enriched lipid fractions due to phospholipids, volatile fatty acids, polyunsaturated fatty acids. Buttermilk and retentate have high biological value and are a source of food nutrients, which makes them suitable for use as a basis for the production of dairy products for dessert purposes.

For additional enrichment of low-calorie milk cream with proteins and providing it with dry substances to the level of 27.0 95, it is planned to add dry skimmed cow's milk in an amount of 3.9 90.

Whey concentrates have a wide range of functional and technological properties that provide the necessary parameters of water and fat binding in food systems. One of the important functional ingredients, which contains peptides and amino acids, is whey protein concentrate obtained by ultrafiltration, with a mass fraction of protein 80 95 and an optimal protein/lactose ratio. Moreover, the biological value of whey proteins according to the FAO/WHO scale is 112 95, and casein - 7895. Whey protein concentrate is added to the mixture for low-calorie milk pudding in an amount of 3.0 90, which provides the necessary parameters of water binding and exhibits good stabilizing properties.

Rice flour, as a functional ingredient, is useful for the nutrition of people of all ages, as it is a source of easily digestible natural trace elements, vitamins and minerals. A distinctive feature of rice flour is that it belongs to gluten-free starch-containing raw materials. It should be noted that rice flour does not contain gluten protein, which even for healthy people is a food irritant and the cause of such disorders as indigestion, flatulence, heartburn, constipation, diarrhea. Rice flour has a high moisture-binding capacity and therefore its use in combination with corn starch and gelatin in an amount of 0.75 95 and 0.5 95, respectively, allows you to obtain a stable structure of low-calorie milk pudding. When using rice flour in an amount of 3.095 in a low-calorie milk pudding, there is no starchy aftertaste and no change in the taste of other components.

To give milk pudding a sweet taste, as for a dessert product, it is proposed to use granulated sugar in an amount of 6.0 96, which is almost 1.6-2.2 times less than in similar products. This effect is achieved by including whey processing products in its composition.

Vanillin in the recipe for low-calorie milk pudding is used in an amount of 0.1 95. It is able to enhance odors and also flavor the finished product.

In the proposed production method, low-calorie milk pudding with functional ingredients is obtained as follows. Preparation of the milk pudding mixture begins with heating the buttermilk or retentate to a temperature of 40-45 C, then dry ingredients are added and thoroughly mixed, kept for 30-55 minutes and cleaned, after which the milk mixture is subjected to thermomechanical treatment on a rotary-vortex emulsifier YAZ-OEV to a temperature of 83:52 "C with a holding time of 1-2 min, with subsequent packaging and cooling to a temperature of 20:52 "C, further cooled in a refrigeration chamber to a temperature of 4:52 "C and left alone for structuring for at least 2 hours.

Increasing the processing temperature of the prepared milk mixture above 85 is impractical, since heat treatment of the mixture at a temperature of 83:42 "C is optimal for gelatinization of rice flour starch, conversion of protopectin into pectin, denaturation of proteins, as a result of which a colloidal dispersion is formed, which contributes to better digestion of the finished product in the body. Heat treatment modes were selected taking into account the maximum preservation of the native functional properties of proteins. The proposed technological modes of processing the milk mixture provide the effect of pasteurization and whipping, as a result of which they positively affect the structural and mechanical properties of the finished product.

The method of producing low-calorie milk pudding with functional ingredients differs from the prototype in rational technological solutions that make it possible to obtain a product with proper organoleptic characteristics, thermal and shape stability, as well as with increased dietary properties.

Example 1. The method of producing low-calorie milk pudding with functional ingredients is performed as follows. Preparation of the milk pudding mixture began with heating the buttermilk to a temperature of 40-45 "C, then dry ingredients were added and thoroughly mixed, kept for 30-45 minutes and cleaned, after which the prepared milk mixture was subjected to thermomechanical treatment on a rotary-vortex emulsifier

Y5-OEV to a temperature of 8352 "C with a holding time of 1-2 min, followed by packaging and cooling to a temperature of 202 7C, the product was further cooled in a refrigeration chamber to a temperature of 4-2 C and left alone for structuring for at least 2 hours.

The ratio of the starting components is as follows (by weight 95): buttermilk 82.5 dry cow's milk 39 skimmed ' whey protein concentrate with a mass fraction of 3.0 protein 80 95 granulated sugar 6.0 rice flour 3.0 corn starch 1.0 gelatin 0.5 vanillin 01. o The organoleptic and physicochemical indicators of the low-calorie milk pudding with functional ingredients are given in Table 1 "Qualitative indicators of the low-calorie milk pudding with functional ingredients, produced according to examples 1-4, in comparison with the prototype".

Example 2. Perform as in Example 1, except that the ratio of the starting components is as follows (wt. 95): retentate 86.15 dry cow's milk (5 skimmed ' whey protein concentrate . 3.0 with a mass fraction of protein 80 95 granulated sugar 6.0 rice flour 3.0 corn starch 0.75 gelatin 0.5 vanillin 01.

The organoleptic and physicochemical parameters of milk pudding with functional ingredients are given in Table.

Example 3. The method of producing low-calorie milk pudding with functional ingredients is performed as follows. Preparation of the milk pudding mixture began with heating the buttermilk to a temperature of 40-45 "C, then dry ingredients were added and thoroughly mixed, kept for 30-45 minutes and cleaned, after which the prepared milk mixture was subjected to thermomechanical treatment on a rotary-vortex emulsifier

Y5B-OEV to a temperature of 88:22 "C without holding with subsequent packaging and cooling to a temperature of 20:12 "C, the product was further cooled in a refrigeration chamber to a temperature of 4327 and left alone for structuring for 1 hour. The ratio of the initial components is as follows (mass. 95): buttermilk 77.6 cow's milk Dry in skimmed ' whey protein concentrate with . 4.0 mass fraction of protein 80 95 granulated sugar 7.0 rice flour 4.3 corn starch 1.5 gelatin 1.0 vanillin 01.

The organoleptic and physicochemical parameters of low-calorie milk pudding with functional ingredients are given in Table.

Example 4. Perform as in Example 3, except that the ratio of the starting components (wt. 95) is as follows: retentate 79.95 cow's milk powder 36 skimmed ' whey protein concentrate : 3.9 with a mass fraction of protein 80 95 granulated sugar 6.0 rice flour 4.0 corn starch 1.55 gelatin 0.9 vanillin 01.

The organoleptic and physicochemical parameters of low-calorie milk pudding with functional ingredients are given in Table.

In the method of production of low-calorie milk pudding with functional ingredients, which is produced according to examples 1 and 2, the composition of food components and compliance with the proposed technological regimes guarantee the production of a high-quality product. In the case of production of the product according to examples C and 4, the ratio between the components and technological regimes are not maintained, as a result of which the low-calorie milk pudding with functional ingredients has taste and consistency deficiencies, structural and mechanical indicators are impaired and dietary properties are insufficient.

The use of the invention of a method for producing low-calorie milk pudding with functional ingredients will allow for the effective implementation of the process of thermomechanical processing of the prepared milk mixture, improve the quality and structural and mechanical characteristics of the finished product, reduce the amount of sugar in it by 5295 and increase its dietary properties. The production of low-calorie milk pudding with functional ingredients can be established at dairy industry enterprises.

Table

Qualitative indicators of low-calorie milk pudding with functional ingredients, produced according to examples 1-4, in comparison with the prototype

The name of the role of Twain in the production of the novel

Name of the prototype indicator (-- in the number of prototype examples produced)

Dense Homogeneous for Homogeneous for Heterogeneous | Dense

Consistency | structure With the whole mass in the whole mass in the structure with the structure with the appearance of plastic moderately dense moderately dense layered- )|jelly- consistency: . nyM noy . consistency |consistency - with tangible consistency |consistency-

AND

Table

Qualitative indicators of low-calorie milk pudding with functional ingredients, produced according to examples 1-4, in comparison with the prototype

Characteristics for

Name of the indicator of samples produced according to prototype examples with lumps of this component

Milk, I

Milk, milky, pure,

Pure, . . . characteristic . pure, moderately) moderately characteristic . . for this sweet, sweet, for this . - |I type . characteristic for| characteristic Empty, From the type of milk . of this type| for this expressed

Taste and smell of milk pudding, From milk type with a pudding flavor, pronounced g. . pudding, without milk pasteurization excessively . flavor - foreign pudding, without g. sweet With : And ; pasteurization . flavors and foreign flouriness : : /and flavor odors flavors E b . watery odors

Mass fraction of dry matter, 95, 27.05 26.35 27.35 25.04 28.75 including: 11.74 10.44 12.35 fat, 12.50 13.35 12.11 12.03 14.31 sugar, 96 11.03 she | 50010500» value, kcal 13619.2-88.5 | 12717.45107.9 | 14381.7597.1 | 18220.4-77.9 I20583.65109.5

Claims (1)

FORMULA OF THE INVENTION A method for producing low-calorie milk pudding with functional ingredients, which involves thermomechanical processing of a prepared milk mixture with dry components, characterized in that a mixture containing buttermilk or retentate, skimmed dry cow's milk, whey protein concentrate with a mass fraction of protein of 80-95, rice flour, corn starch, gelatin, vanillin is used as a milk mixture with dry components, while thermomechanical processing of the prepared milk mixture of the initial components is carried out in a rotary-vortex emulsifier at a temperature of 835-270 with a holding time of 1-2 min with subsequent packaging in a hot state, with the following ratio of components, wt. in: buttermilk or retentate 82.5-86.15 skimmed dry cow's milk 3.9-4.2 whey protein concentrate with. 3.0-31 mass fraction of protein 80 95 granulated sugar 6.0-6.1 rice flour 2.8-3.0 corn starch 0.75-1.0 gelatin 0.4-0.5 vanillin 0.1-0.11.