RU2629286C1 - Mixture for ice-cream preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mixture for the ice cream preparation contains milk base, sweetener, stabiliser, microorganisms and the liquid. The liquid contains not less than 30 wt % of the scallop aqueous extract with the 1:1 irrigation module and the rest is water. Preferably, the extract is obtained by blanching the comb at the temperature of 200°C for 7-10 minutes.

EFFECT: invention makes it possible to increase the nutritional and biological value of the finished product and to obtain the product with the gentle uniform consistency and the slightly pronounced scallop flavour.

8 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the dairy industry, and can be used in the manufacture of ice cream.

In modern nutrition, the main negative trends are associated with excessive consumption of foods that are not balanced in nutrient content and a persistent shortage of vital ingredients from food. The most effective way of providing the population with vital ingredients is their additional enrichment of products of mass consumption (see Anisimov G.S. et al. Bio-fermented milk ice cream with functional properties // Dairy Industry, 2013. No. 8. P.51-52; Koentsova V.M. Enrichment of foodstuffs of mass consumption with vitamins and minerals as a way to increase their nutritional value // Food Industry, 2014. No. 3. P. 14-18).

The use of aquatic extracts of aquatic organisms, which are distinguished by their nutritional and biological value and add an unconventional taste to sour milk ice cream, opens up the possibility of creating a new line of its assortment. In addition, the use of water extracts remaining after the thermal treatment of aquatic organisms increases the waste-free nature of fish processing enterprises.

A known mixture for the preparation of ice cream containing a milk base of skimmed milk powder and whole milk, a sweetener, stabilizer, microorganisms and water (see RF patent No. 2116035, 07.27.1998).

As the closest analogue, a mixture for the production of ice cream was adopted, containing a dairy base made from whole cow's milk and skimmed milk powder, a sweetener, stabilizer, natural mineral water and microorganisms (see RF patent No. 2208942, 07.27.2003).

The disadvantage of analogues is a low concentration of dietary fiber or their absence, which does not allow to enhance the functional properties of the product, activating the growth of probiotic microorganisms and their lifespan in the human body.

The task to which the invention is directed is the development of ice cream formulations using products of the processing of hydrobionts, namely, water extracts of heat-treated hydrobionts, not used in enterprises of the fishing industry.

The technical result, which is manifested in solving the problem, is expressed in increasing the nutritional and biological value of the finished product.

The problem is solved in that in a mixture for the preparation of ice cream containing a milk base, sweetener, stabilizer, microorganisms and liquid, the liquid contains at least 30 wt.% Aqueous scallop extract with a 1: 1 hydraulic module and the rest is water.

In addition, the extract is obtained by blanching the scallop at a temperature of 200 ° C for 7-10 minutes.

In addition, the milk base consists of whole milk powder 25% fat and skimmed milk powder.

In addition, sugar is used as a sweetener.

In addition, sodium alginate is used as a stabilizer.

In addition, as a source of microorganisms use the starter culture, intended for the production of yogurt with the content of lactic acid microorganisms at the level of 10 ⁷ CFU / g in the finished product.

In addition, a starter culture is used as a source of microorganisms, intended for the production of kefir with a content of lactic acid microorganisms at the level of 10 ⁷ CFU / g in the finished product.

In addition, the ratio of components in the mixture is, wt.%:

whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 yogurt / kefir sourdough 0.05 scallop water extract 20.04 - 66.8 water rest

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

The sign "liquid contains at least 30 wt.% Aqueous scallop extract with a 1: 1 hydraulic module and the rest is water" and the signs of the first dependent claim provide an increase in the nutritional and biological value of the finished product.

Water extracts of aquatic organisms contain effective amounts of essential and non-essential amino acids, macro- and microelements.

Amino acids have a great impact on the performance, resistance of the body to diseases and environmental factors. They are the building material in the formation of protein molecules and structures. For example, histidine is necessary for the normal functioning of the nervous system, methionine promotes the effective breakdown of fat molecules, glutamic acid detoxifies the body, valine is necessary to maintain an optimal nitrogen balance in the body, etc. (see Zhilenkova O.G. et al., Dairy products as a potential source of compounds that modify consumer behavior // Dairy Industry, 2013. No. 10. P.45-48; Kudryasheva A.A., Presnyakova O.P. Mediko -biological features of natural food amino acids // Food industry, 2014. No. 3. P. 68-73).

The role of minerals that have passed into water extracts is great: sodium maintains the osmotic pressure in tissue fluids and blood, regulates acid-base balance and increases the activity of digestive enzymes; phosphorus regulates metabolism, is part of nucleic acids and a number of enzymes necessary for the formation of ATP. Selenium plays a large role in the vital functions of the human body, activating a key enzyme of the antioxidant and cardiovascular systems. Manganese provides a harmonious exchange of insulin, cholesterol, sugars and other substances. Molybdenum and fluorine have an effect on the state of dental tissue (see AP Nechaev, “Food Chemistry” 4th ed., Rev. And add. - St. Petersburg: GIORD, 2007, 640 pp.).

The signs of the dependent claims from the second to the sixth specify the components used and their characteristics.

The signs of the seventh dependent claim provide high organoleptic characteristics of the finished product.

The inventive mixture is prepared using standard equipment.

For the preparation of ice cream used the following feedstock:

whole cow milk powder 25% fat according to GOST 4495-87;

skimmed milk powder according to GOST 23621-79;

granulated sugar in accordance with GOST 21-94;

sodium alginate (E401) according to GOST 33310-2015;

drinking water according to SanPiN 2.1.4. 1074-01;

leaven for the production of yoghurt (manufacturer Ltd. "VIVO Industry", Moscow) containing freeze-dried strains of Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, lactose, with the content of lactic acid microorganisms on the level of 10 ⁷ cfu / g finished product;

starter for the production of kefir (manufacturer VIVO Industry LLC, Moscow), containing kefir fungi and freeze-dried strains of Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, bifidobacterium lactis, lactobacillus colus bacillus bacilli microorganisms at the level of 10 ⁷ CFU / g in the finished product;

water scallop extract (Patinopecten yessoensis).

Pre-prepared aqueous extract. To do this, the scallop is placed in water at a hydraulic module of 1: 1 and blanched at a temperature of 200 ° C for 7-10 minutes, after which the liquid is filtered and used as an extract. Also, the aqueous extract can be selected in a production environment at a fish processing plant.

The ice cream production process includes the following process steps.

A milk base is prepared from whole milk powder of 25% fat and skimmed milk powder, into which sugar, sodium alginate, scallop water extract and water are added.

The resulting mixture is stirred, filtered and pasteurized at a temperature of 80-85 ° C for 1-2 minutes, then the mixture is homogenized for 15 minutes and cooled to a fermentation temperature, which depends on the type of starter culture added (for fermentation for the production of yogurt - 40- 42 ° C, for starter culture for the production of kefir - 20-25 ° C).

Sourdough is introduced into the mixture cooled to the fermentation temperature with thorough stirring and the milk mixture is fermented until the acidity reaches 80-90 ° T, after which the resulting mixture is sent to ripen at 4-6 ° C for 4 hours.

At the final stage, the resulting mixture is fed to milling and packaging.

Ready fermented milk ice cream is not subject to storage, as It is soft and is sold on the catering network immediately after exiting the freezer.

Example 1 (ratio of extract: water - 20:80)

Take the components in the following ratio, wt.%:

whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 sourdough for the production of yogurt 0.05 scallop water extract 13.36 water 53.44

Example 2 (ratio of extract: water - 30:70)

Take the components in the following ratio, wt.%:

whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 yeast for the production of kefir 0.05 scallop water extract 20.04 water 46.76

Example 3 (ratio of extract: water - 60:40)

Take the components in the following ratio, wt.%:

whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 sourdough for the production of yogurt 0.05 scallop water extract 40.08 water 26.72

Example 4 (ratio of extract: water - 100: 0)

Take the components in the following ratio, wt.%:

whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 yeast for the production of kefir 0.05 scallop water extract 66.8

Researched the obtained samples.

Organoleptic characteristics of the finished product are given in table. one.

Table 1

Organoleptic characteristics of the finished ice cream

After analyzing the data of table 1, we can conclude that the best organoleptic characteristics have samples 2-4.

The organoleptic characteristics of sample 1 did not differ significantly from the control sample and showed the absence of an unusual taste sensation (scallop taste) achieved in samples 2-4.

The content of nutrients in the finished product are shown in table 2.

table 2

The content of nutrients in the finished ice cream

From table 2 it is seen that sample 1 has an extremely low nutrient content. However, with increasing concentration of the aqueous extract, the content of substances necessary for the human body increases.

The product is tested for safety and can be used to expand the range of ice cream, as well as a dessert in combination with other products.

Claims (9)

1. A mixture for the preparation of ice cream containing a milk base, sweetener, stabilizer, microorganisms and liquid, characterized in that the liquid contains at least 30 wt.% Aqueous scallop extract with a 1: 1 hydraulic module and the rest is water. 2. The mixture according to claim 1, characterized in that the extract is obtained by blanching the scallop at a temperature of 200 ° C for 7-10 minutes. 3. The mixture according to claim 1, characterized in that the milk base consists of whole milk powder 25% fat and skimmed milk powder. 4. The mixture according to claim 1, characterized in that granulated sugar is used as a sweetener. 5. The mixture according to claim 1, characterized in that sodium alginate is used as a stabilizer. 6. The mixture according to claim 1, characterized in that as a source of microorganisms use a starter culture, intended for the production of yogurt with a content of lactic acid microorganisms at the level of 10 ⁷ CFU / g in the finished product. 7. The mixture according to claim 1, characterized in that as a source of microorganisms use a starter culture, intended for the production of kefir with a content of lactic acid microorganisms at the level of 10 ⁷ CFU / g in the finished product. 8. The mixture according to claim 1, characterized in that the ratio of components in the mixture is, wt.%: whole milk powder 25% fat 9.55 skimmed milk powder 5.2 granulated sugar eighteen sodium alginate 0.4 yogurt / kefir sourdough 0.05 scallop water extract 20.04 - 66.8 water rest