Method for manufacturing frozen dessert

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology of manufacturing frozen products out of fruit-berry raw material. Method to obtain frozen dessert deals with preparing fruits and/or berries followed by their reducing, addition of granulated sugar, carraginan and a solid residue. The latter should be obtained after extracting Mortierella indohii micromycete biomass by the preset technique. Then they should be mixed at heating at simultaneous inactivation of native enzymes, cooled followed by addition of mycelium separated after the first stage of extraction of Mortierella indohii micromycete biomass with liquid carbon dioxide at simultaneous increase of pressure, then pressure should be decreased up to atmospheric one to obtain the target product in its frozen form. The present innovation enables to decrease energy capacity and accumulation of melanoidins in the target product.

EFFECT: higher efficiency.

 

The invention relates to the technology of production of frozen products from fruit and berry raw materials.

A method of obtaining frozen dessert, providing training of fruits and/or berries, thermal inactivation of native enzymes, grinding, addition of sugar, starch and whey, mixing, heating, cooling, portioning and freezing upon contact with the granulated carbon dioxide (EN 2092079 C1, 10.10.1997).

The disadvantages of this method are the high energy consumption and accumulation of melanoidins in the target product.

The technical result of the invention is to reduce the intensity and accumulation of melanoidins in the target product.

This result is achieved in that in a method of producing frozen dessert, providing training of fruits and/or berries, thermal inactivation of native enzymes, grinding, add sugar, mixing, heating, cooling and freezing, according to the invention in the powdered raw material is additionally injected carrageenan and the solid residue obtained after sequential extraction of biomass micromycete Mortierelta indohii liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in the ratio by weight of about 7:1 in the amount of about 1.4% by weight of the mixture, the black inactivation of native enzymes carried out in the mixing process when heated, after cooling, the mixture was further added with simultaneous increase of pressure miscella, separated from the stage of extraction of biomass micromycete Mortierella indohii liquid carbon dioxide, and the freezing is carried out by pressure release to atmospheric.

The method is implemented as follows.

Fruits and/or berries prepared by inspection, cleaning and separation inedible parts. Sugar and carrageenan in preparation sieved and passed through a magnetic trap. Fruits and/or berries are crushed, such as cleaning the car, getting a puree. Dry biomass micromycete Mortierella indohii extracted with liquid carbon dioxide and separate miscella without separation. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water to form a solid residue. In fruit and berry puree impose prepared sugar, carrageenan and the solid residue biomass micromycete Mortierella indohii obtained by the above-described technology. The ratio of sugar and puree set in accordance with the traditional recipes of fruits and berries, pureed with sugar. The ratio of carrageenan and the solid residue biomass micromycete Mortierella indohii ask about 7:1. The amount of carrageenan solid residue biomass micromycete Mortierella indohii should be about 1.4% of the assy prepared mix. The accuracy of the observance of all these relations is determined mainly by the accuracy of the used metering equipment. Next, the components are mixed under heating with simultaneous thermal inactivation of native enzymes of plant material, is cooled, preferably to a temperature below 31°and enter miscella, separated from the stage of extraction of biomass micromycete Mortierella indohii liquid carbon dioxide with simultaneous pressure increase. The specified temperature cooling does not allow carbon dioxide to pass in a supercritical state, which reduces the loss of extractives biomass Mortierella indohii and aromatic substances of the material during subsequent freezing. The number of miscella introduced into the mixture, should the consumption of biomass to match the number entered solid residue. Then the pressure dropped to atmospheric. In the liquid carbon dioxide evaporates from the absorption of heat, and the mixture is dispersed and freezes. Frozen dessert Packed in consumer packaging and stored until use in frozen form. Before eating dessert defrost.

Experimental verification showed that svetostoyjkostj not lower, and moisture loss during storage was not higher in the products obtained by the proposed method than the products, recip is the R on the closest analogue. At the same time, the exclusion of re-heating of raw materials reduces energy technologies.

For chemical composition analysis desserts, obtained by the proposed method and the closest analogue, were used thawed dessert Apple, on the basis of gooseberry and based on a mixture of apples, strawberries and Aronia. The results of the analysis showed that the content of melanoidins in the same experimental desserts 3-4 times lower than in the control.

Thus, the proposed method allows to reduce the energy technology and to reduce the accumulation of melanoidins in the target product.

A method of obtaining a frozen dessert, providing training of fruits and/or berries, thermal inactivation of native enzymes, grinding, add sugar, mixing, heating, cooling and freezing, characterized in that the crushed raw material is additionally injected carrageenan and the solid residue obtained after sequential extraction of biomass micromycete Mortierella indohii liquid carbon dioxide, water, alkali, water, acid, water, alkali and water, taken in the ratio by weight of about 7:1 in the amount of about 1.4% by weight of the mixture, heat inactivation of the native enzymes is carried out in the mixing process when heated after cooling in smestorage injected with simultaneous increase of pressure miscella, separated from the stage of extraction of biomass micromycete Mortierella indohii liquid carbon dioxide, and the freezing is carried out by pressure release to atmospheric.



 

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