UA60964A - Method for ice-cream production - Google Patents

Abstract

A method of making an ice-cream includes preparing a mixture of milk and milk products, a sweetener and a stabilizer, mixing, filtering and pasteurization with the subsequent cooling and adding a microorganisms concentrate, freezing and hardening.

Description

Description of the invention

The invention relates to the dairy industry, namely: to the production of milk-based ice cream, which 2 has an increased biological value.

A mixture for preparing ice cream containing a milk base and lactic acid microorganisms is known

Zig.sigomogyv, 5Ig.Mekhiapisiv, 5ig.Stetogiv and fruit and berry fillers (Technological instruction on the production of ice cream. M., VO Agropromizdat). The initial components are poured into a container and mixed, after which microorganisms are introduced into the resulting mixture and thoroughly mixed again. 70 These lactic acid microorganisms have limited biological activity and have a short-term positive effect on the human body, since they die quickly enough when they enter the body.

The method of obtaining ice cream is known (pat. KO 2091036, MKY A2309/04, 29.09.97). The essence of the invention is that the mixture of initial components is pasteurized, cooled, and a concentrate of live bifidobacteria is introduced

Viidobasieegist Biydit strain 791 or Viidobasieegist adoIezsepiv strain MeO-42, or Viidobasieegist Biidit 72 Strain 791 and Viidobasieegist adoievzsepiiz strain MO-42 are compatible, while the concentrate of bifidobacteria is introduced in the amount of 10-3Oml per 10l of the mixture of the initial components of ice cream to obtain the initial titer of bifidobacteria of ice cream which is equal to (2-7)0109 CFU. Corn starch is used as a stabilizer.

Known mixture for making ice cream (pat. KO 2116035, MKY A2309/02, 09.12.1997). To obtain the mixture, a milk base (dry skimmed milk and whole milk), a sweetener, a stabilizer and probiotic microorganisms selected from the groups Iakiobrasiiyshz asidorpiv5, Iakiobrasii5 savei,

Gakiorasiyi5 haitpozyv, Epiegosossiz iaesii, Vitidorasiegisht Biyatst, taken separately or all together. The mixture may additionally contain water, sourdough starter for yogurt. The method of ice cream production involves the following technology.

Powdered milk, sugar and stabilizer are mixed in a container and the resulting mixture is gradually added to the heated whole milk while stirring. The resulting mixture is kept under constant stirring for 30-29 minutes, then homogenized, pasteurized, cooled to ambient temperature, and probiotic microorganisms are added. This method of ice cream production was chosen as a prototype.

In the above-mentioned inventions, one of the components of the mixture for preparing ice cream are concentrates from living microorganisms, which have a positive effect on human health by taking part in metabolism. To enhance the positive impact on the human body, the correct selection of microorganisms is important. WITH

The task, the solution of which is aimed at the invention, is to increase the biological value of ice cream, its (se) preventive properties, to expand the assortment of ice cream, which contains concentrates from a number of microorganisms, namely: probiotic microorganisms. F

Expansion of the range of such ice cream occurs due to the selection of a more complete spectrum (a) of microorganisms that reflect the microbial flora of the gastrointestinal tract (GI).

The task is solved by the fact that in a way! production of ice cream, which includes the preparation of a mixture of milk and dairy products, sweetener and stabilizer, mixing, filtering and pasteurization followed by cooling and introduction of a concentrate of microorganisms, freezing and hardening, according to the invention, a group of microorganisms is used as a concentrate of microorganisms. Gakiorasiyiz Teptpepisht, I akiorasiy5 sazei), Viidorasiegit Biydit or IakKkiorasiyz riapiatt, -o

I akiobasiiiiv asidorpiov, I akiobasiiiiv Tegptepisht, I akiobasiiiiv zaiiYimayugisiv, I akiobasiiiiv sazeii, s Epiegosossiv Taesisht, Euspegispia soii, Viidorasiegisht Biydit, and the concentrate of microorganisms is introduced in the amount of 5-400 ml per 10 l of the mixture of the original components of ice cream.

The initial titer of microorganisms in ice cream should be (2-7).107 CFU in 100 g of product. Quantity estimation

Viable microorganisms are determined by the CFU method (determination of colony-forming units). o Given that bifidobacteria make up the main part of the intestinal microflora, the main way to correct their deficiency is to take bifido-containing food products, for example, ice cream with live cultures ("in") of bifidobacteria. It is known that, in addition to bifidobacteria, other well-known groups of microorganisms are added to ice cream (having a positive effect on the flora of the gastrointestinal tract of the human body), such as Iakyuobrasiiyv asidorpishv5, Iakiyuobrasiiv5 savzei, Iakyuobrasiiv5 savzei, Iakyuobrasiiv5 savzei, Iakobrasiiv (22) haitpozyv, Epiegosossiz Taesiy, Viiyidobrasiegisht Biiait.

T" To enhance the positive effect of the product on the human body, the correct selection of the spectrum of microorganisms is important. It is desirable that it be as close as possible to the full spectrum of the microbial flora of the gastrointestinal tract.

The method of ice cream production is carried out as follows.

According to the recipe, the necessary quantities of raw materials are prepared, for example, dry skimmed milk, whole milk of any fat content, dry cream, butter, sweetener, natural vegetable stabilizers and natural mineral water. In addition, the mixture may contain aromatic additives and fillers, for example, crushed confectionery additives, fruits, nuts, chocolate.

As a dairy base, whole cow's milk of any fat content, cow's milk cream, dry skimmed milk, dry cream are used. Dry skimmed milk and dry cream are used to balance the ice cream in terms of milk protein content. Whole cow's milk and cream from cow's milk are used as a solvent and fats are added to the ice cream.

Natural vegetable stabilizers, pectin, locust bean gum, corn and potato starch and other similar substances can be used as a stabilizer, which can effectively stabilize the composition.

Natural mineral water is used as water.

Then all the components are thoroughly mixed until a homogeneous mass is obtained, and the resulting mixture is filtered, pasteurized, for example, in batch machines at a temperature of 75-80" with a holding time of 15-20 minutes, passed through a homogenizer and cooled to a temperature of 23-25"C. To the cooled mixture, with vigorous stirring, a concentrate of microorganisms of group I akorasiyshv asidorpyshv5, Iakobrasiv is introduced

Teptepisht, Iakiorasiyshe sazei), Viidorasieegitst Biyatst or Iakiyuorasiiyz riapiagit, I akiorasiyiv asidorpyiiv5, Gakiurasiyshe Teppepiyt, I akiorasiyyz vzaiimayogiiz5, Iakiorasiyyy5zeiiy, Epiegosossyvz Taesitst,

Ezvspegispia soy, Vijdorasiegisht Biydit in the amount of 5-40 ml per 10 ml of the mixture of the original components of ice cream.

The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream should be (2-7).10 CFU in 100 g of 70 product.

Then the resulting mixture is frozen, packaged in portions and used directly or hardened and stored at a temperature not lower than minus 2576.

The conducted studies revealed that the content of living microorganisms and the taste quality of ice cream remain unchanged at different storage periods of ice cream. 15 The table shows data on the preservation of microorganisms of the group Vijdorasiegisht Biats, Epegosossiz

Taesitst, I kurasiyiz sazei, I akiobasiiiz asiaorpiyo5 at different storage terms of the finished product. 2 c

POM SI POL tlia PO

Gender

The proposed method is explained by examples.

Example 1.

According to the recipe, the necessary quantities of raw materials are prepared. -

The mixture has the following composition, kg: 30 (Ce) whole cow's milk 280.0 cream from cow's milk 340.0 b dry cow's milk skimmed 44.2 av) whole dry cow's milk 50.0 35 sugar 128.0% starch 11.5 natural mineral water the rest "

Then all the components are thoroughly mixed until a homogeneous mass is obtained, and the resulting mixture is filtered, C is pasteurized, for example, in batch machines at a temperature of 75-807C with a holding time of 15-20 minutes, C is passed through a homogenizer and cooled to a temperature of 23-257"C. In a cooled the mixture, with thorough mixing, inject the concentrate of the Iakyuobrasii5 asidorpyiiv, Iakiyuobrasiiyz Tegtepisht, I! akobBasnShiv sazei, Vitidorasiegisht Biydit, while the concentrate of microorganisms is introduced in the amount of 15ml per 1O0l of the mixture of the original components of the ice cream. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream should

FU 395 should be 2.7.107 CFU in 100 g of the product.

Then the resulting mixture is frozen, packaged in portions and used directly or (av) hardened and stored at a temperature not lower than minus 2576. c Example 2.

According to the recipe, the necessary quantities of raw materials are prepared.

Ge) 50 The mixture has the following composition, kg: t» whole cow's milk 280.0 butter 140.0 dry cow's milk skimmed 14.2 dry whole cow's milk 50.0 v. sugar 140.0 starch 12.0 natural mineral water the rest 60 The mixture is prepared as in example 1. Then, with thorough mixing, the concentrate of the group Iakiorasiyiz riapiatt, Iakyuobvasii5 asiaornpi5, Gakiuroasiyshe Tegtpepisht, iakyuobrasiiiv5 zaiimaigiiv is introduced into the cooled mixture,

IHakorasiyi5 savei, Epiegosossiz Taesisht, Vijdorasiegisht Biydit, Eevspegispia soyii, while the concentrate of microorganisms is introduced in the amount of 1Oml per 17Ol of the mixture of the original components of the ice cream. The mixture is thoroughly mixed. The initial titer of microorganisms in ice cream should be 3.4.107 CFU in 100 g of product. because Example 3.

According to the recipe, the necessary quantities of raw materials are prepared.

The mixture has the following composition, kg: whole cow's milk 200.0 9 cow's milk cream 360.0 cow's milk powder skimmed 44.2 cow's whole milk powder 50.0 sugar 130.0 70 starch 12 .5 natural mineral water, the rest

The mixture is prepared as in example 1. Then, with thorough mixing, the concentrate of the group Gakuobvasiyiv5 asidornyiv5, Iakyuorasiishe Tegtepisht, Iiakyuorasii5 sazei, Viidorasiegisht rydit is introduced into the cooled mixture, while the mentioned concentrate of microorganisms is introduced in the amount of bml per 7Ol of the mixture of the original components of the ice cream. The mixture is thoroughly mixed, frozen, packaged in portions and used directly or hardened and stored at a temperature not lower than minus 257C. The initial titer of microorganisms in ice cream should be 2.9.107 CFU in 100 g of product.

Example 4.

According to the recipe, the necessary quantities of raw materials are prepared.

The mixture has the following composition, kg: whole cow's milk 270.0 butter 145.0 skimmed dry cow's milk 14.5 whole cow's milk dry 51.0 sugar 140.0 starch 11.5 natural mineral water the rest “And and and and and and and

The mixture is prepared as in example 1. Then, with thorough mixing, a concentrate is introduced into the cooled mixture (O group G acurasiiv riapiagite, G acurasiiv asidorpiov, G acurasiiv Teppepisht, G acurasiiv zaiiimayugiiv, I acyuobBasiyi5 savei, Epiegosossiz Taesisth, Viidorasiegist riidst, EevsNegispia soiii, to this F, the concentrate of microorganisms is introduced in the amount of 40 ml per 10 ml of the mixture of the initial components of the ice cream. The mixture (a) of 5 is thoroughly mixed. The initial titer of microorganisms in the ice cream should be 2.9.107 CFU in 100 g of the product.

The proposed invention can be used to supplement and correct the microbial flora of the gastrointestinal tract, causing replenishment of the pool of symbiotic microorganisms.

Claims (1)

The formula of the invention h - c The method of producing ice cream, which includes the preparation of a mixture of milk and dairy products, :z" sweetener and stabilizer, mixing, filtering and pasteurization followed by cooling and introduction of a concentrate of microorganisms, milling and hardening, which is distinguished by the fact that as a concentrate of microorganisms the group of microorganisms Iakyuobasiy5 asidorpiyshv5, Hakobvasiiv is used Fu 15 Teptepisht, Iakiorasiyshe sazei), Viidorasiehitst Byats or Iakiyuorasiyz riapiatt, I akiorasiyiv5 asidorpyiv5, Gakiorasiyshe Teppepiyt, I akiorasiyyz vzaiiimayogiiz5, Iakiorasiyyy5 savzeii, Epiegosossivz Taesitst, («c) Ezspegisnpia soyii, Viichdorasiegisht Biydstt, and the concentrate of microorganisms is introduced in the amount of 5-40 ml per 10 l of the mixture of the original components of ice cream. (22) 50 Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrals I" microcircuits", 2003, M 10, 15.10.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. R 60 b5