RU2308838C2 - Method for dessert production - Google Patents

Abstract

FIELD: dairy industry, in particular dessert production.

SUBSTANCE: claimed method includes cream fat normalizing, simultaneous sugar and stabilizing agent introducing, agitation, homogenizing and pasteurization of produced mixture. After pasteurization obtained mixture is cooled to 35-40°C fermented with bifido-containing polycomponent starting culture and soured for 4-7 h wherein as stabilizing agent specific stabilizing system is used.

EFFECT: dessert of improved organoleptic characteristic, prolonged storage time and probiotic properties.

3 cl, 3 tbl

Description

The invention relates to the dairy industry and can be used in the manufacture of desserts.

A known method for the production of dessert, comprising mixing skimmed milk powder reconstituted with water in a ratio of 1: 2, and lentil or oat flour, or pearl barley, which has undergone heat treatment at 100-150 ° C, brewed with water in a ratio of 1:18, adding to the mixture sugar, vanillin, stirring, pasteurization, cooling the mixture before beating to 35-40 ° C and introducing prepared gelatin, citric acid in an amount of 1.25 g per 100 g of product to a pH of 5.5-5.7 [1].

The disadvantage of this method of production of dessert is that the dessert obtained by the proposed method has a low nutritional value, and the product does not have probiotic properties.

The closest in technical essence to the proposed method is a method for the production of creamy dessert, which includes the normalization of cream for fat, the introduction of skimmed milk powder, sugar, stabilizer, modified starch, heat treatment of the mixture at a temperature of 93-95 ° C for 5-10 minutes at constant stirring, homogenization, cooling to 56-60 ° C, the introduction of a filler, which is used as cocoa or β-carotene, or a fruit-berry mixture [2].

The disadvantages of this method of manufacturing a creamy dessert are its low organoleptic characteristics and nutritional value, lack of probiotic properties, short shelf life.

The aim of the invention is to increase the organoleptic characteristics, nutritional value of the dessert, giving the dessert probiotic properties, increasing its shelf life.

The problem is achieved in that in a method for the production of creamy dessert, including the normalization of cream on fat, the simultaneous introduction of sugar and a stabilizer, vegetable filler, mixing, homogenization, pasteurization of the mixture, after pasteurization the mixture is cooled to a temperature of 35-40 ° C, fermented with bifid multicomponent yeast and sour for 4-7 hours, and as a stabilizer use the stabilizing system "Palsgaard 5958" or "Stabisol JTL".

The dessert production method is as follows. The milk is taken by weight and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (no more than 6 hours), then the milk is heated to 55 ± 2 ° C and served for cleaning and separation, the cream is normalized to the specified fat content (8, 10 or 15%). In the tank, cream is mixed with vegetable filler, which is used as vegetable and / or berry, and / or fruit juices. After the mixture is obtained, sugar is added to it, at the same time a stabilizer is added, which is used as the Palsgaard 5958 complex stabilizing system, including mono- and diglycerides, polysorbate, carboxymethyl cellulose sodium, locust bean gum, carrageenan, or JTL Stabisol, including modified corn starch, edible gelatin, guar gum, the mixture is stirred, incubated for (30 ± 5) minutes with periodic stirring until the sugar and the stabilizing system are completely dissolved. Then the mixture is heated to a temperature of 55 ± 2 ° C, homogenized at a pressure of 7-9 MPa, pasteurized at a temperature of 82-87 ° C for 5-12 minutes. The mixture is cooled to a fermentation temperature of 35-40 ° C. and sent to the fermentation tanks. Bifilact D or Bifilact U, a pre-activated bacterial preparation of therapeutic and prophylactic administration, is added to the mixture at the rate of 1.5-2 g per 1000 dm ³ , the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, another mix for 15 minutes and leave alone until ripening. Fermentation is carried out at a temperature of 37 ± 2 ° C for 4-7 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.0-4.55. When ripening less than 4 hours, a clot does not form, the product has a liquid consistency. When fermenting longer than 7 hours, an excessive increase in acidity and a decrease in the organoleptic characteristics of the product are observed.

The fermented product is cooled to a temperature of 20 ± 2 ° C, served on the packaging and re-cooled for 6-12 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The shelf life of the product is 7 days.

The proposed method for the production of dessert increases its organoleptic characteristics due to the introduction of a vegetable filler, in particular, the dessert acquires a flavoring tone corresponding to the filler, and the use of stabilizing systems makes it possible to obtain a product with a uniform, delicate consistency.

The use of vegetable and / or berry and / or fruit juices as a vegetable filler will ensure that the product contains a complex of vitamins, carotenoids and bioflavonoids, macro and micronutrients that increase the nutritional value of the dessert.

The proposed method for the production of dessert makes it possible to give it probiotic properties through the use of bifid-containing multicomponent starter culture, which provides a high content of viable bifidobacteria cells (Bifidobacterium longum or Bifidobacterium bifidum). As a result of the process of fermentation of the mixture at optimal temperature conditions for the growth of bifidobacteria (37 ± 2 ° C), the total number of viable bifidobacteria cells in the finished product is 10 ⁶ -10 ⁷ , which makes it possible to characterize it as probiotic.

The use of an integrated stabilizing system not only improves the consistency of the finished product, but also increases its shelf life by reducing the amount of free moisture in the product.

Table 1 shows examples of the formulations of the proposed dessert.

Table 1
Dessert recipe Components Recipe per 1000 kg one 2 3 Milk cream 8% fat 810.0 - - Milk cream 10% fat - 810.0 - Milk cream 15% fat - - 812.0 Carrot juice 100.0 - - Apple juice - 100.0 - Grape Juice - - 100.0 Granulated sugar 80.0 80.0 80.0 Stabilizing system "Palsgaard 5958" 10.0 10.0 - Stabisol JTL Stabilizing System - - 8.0 Bakifilakt D drug 0.002 0.002 - Bifilact U drug - - 0.002

Table 2 shows the organoleptic characteristics of the dessert according to the proposed recipes.

table 2
Organoleptic indicators of dessert The name of indicators Characteristic Appearance and Consistency Homogeneous, thick, delicate, glossy surface Taste and smell Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the introduced filler, moderately sweet Color Color-coded filler uniform in weight

Table 3 shows the physico-chemical and microbiological parameters of the dessert.

Table 3
Physico-chemical and microbiological parameters of dessert The name of indicators Characteristic and norm Mass fraction of fat,% 7.0 ± 0.5 Mass fraction of protein,% 2.5 ± 0.5 Mass fraction of solids,% 21.0 ± 0.5 Mass fraction of carbohydrates,% 10.0 ± 0.05 Ash,% 0.55 ± 0.2 The number of bifidobacteria CFU in 1 ml, not less 1 · 10 ⁷ Titratable acidity, ° T 70.0 ± 1.5

The proposed method for the production of dessert allows you to get a full and balanced for basic food substances product with high organoleptic characteristics, nutritional value and is stable in storage. In addition, the application of the above dessert production method will expand the range of functional dairy products.

The product obtained by the claimed method contains viable cells of bifidobacteria, which allows us to characterize it as probiotic. The use of this dessert in both mass and special nutrition, for example, for children, for herodietics, will provide for the prevention of dysbiosis, normalizing intestinal microbiocenosis and increasing the body's immune resistance.

Thus, the dessert obtained by the proposed method is a functional food product that has a regulatory effect on the physiological functions of the human body.

The invention can be used both in mini-factories and in enterprises of large shift capacity.

The proposed method for the production of dessert was tested in laboratory conditions at the Faculty of Technology of the Omsk Economic Institute.

Sources of information taken into account when preparing the application.

1. Patent No. 2227505 RU, IPC 7 A23C 23/00.

2. Patent No. 2197832 RU, IPC 7 A23C 23/00 (prototype).

Claims (3)

1. A method of manufacturing a creamy dessert, including the normalization of cream on fat, the simultaneous introduction of sugar and a stabilizer, vegetable filler, mixing, homogenization, pasteurization of the mixture, cooling and packaging, characterized in that after pasteurization the mixture is cooled to a temperature of 35-40 ° C , fermented with a bifid-containing multicomponent starter culture and fermented for 4-7 hours, moreover, the stabilizing system Palsgaard 5958 or Stabisol JTL is used as a stabilizer. 2. The method according to claim 1, characterized in that as a vegetable filler use vegetable and / or fruit and / or berry juices. 3. The method according to claim 1, characterized in that as a multicomponent starter culture, a pre-activated bacterial preparation of therapeutic and prophylactic use "Bifilact D" or "Bifilact U" is used.