Method for producing of aerated functional product based on animal and plant raw material. RU patent 2246221.
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Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
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Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
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Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
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Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
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Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
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Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
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Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
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Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
 Method for producing of aerated functional product based on animal and plant raw material / 2246221Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage. |
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Method for producing of dispersion product / 2246222 Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt. |
 Method for producing of dumplings "lenivye" / 2246843Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-80C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland. |
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Method for producing of milk-plant extract from amaranth / 2246872 Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-500C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-500C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-340C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-740C and holding for 15-20 s with following cooling to 2-60C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin. |
 Method for producing of canned sterilized curdle / 2249972Method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. |
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Method for production of milk gel / 2250647 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globalpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
FIELD: milk industry.
SUBSTANCE: method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage.
EFFECT: improved quality, fine dispersion and fine porosity consistency, increased nutritive value, reduced production costs and wider range of aerated products.
1 dwg, 3 ex
The invention relates to the dairy industry and catering, in particular to a method for whipped products for functional food.
Similar to the selected way of getting food on the basis of the restored dairy (see the Application for the grant of the copyright certificate. The USSR №3597351/13 (authors Not, Khitarov, Whitelaw, Vthshmurv, Annubar), a positive decision of the Soviet state Committee from 27.02.84, or see Burbach A.N. Development of formulations and technologies for food products on the basis of dry whole and skim milk powder: author.... dis. Kida. technology. Sciences. - M., 1984. - 25 C.).
The disadvantages of the method is the lack of product functional properties, flavor of pasteurized milk caused by the use of increased quantities of milk powder, the dependence of the dispersion of product quality characteristics of reconstituted milk.
Also known whipped cream (recipe No. 614. Collection of recipes food and cooking products for public catering enterprises. M., 1996. - 618 S.). The disadvantages of the method include the high cost (because of the use of cream), high calorific value, the dependence of the dispersion (whipped) product structure on the quality of the cream, the lack of product functional properties.
The closest analogue is the way to obtain whipped cream, according to which cream 35% fat content with fruit-berry filling is subjected to maturation at a temperature of 3-5°C for 14-16 hours and shake it up. see Reference technologist milk production. The technology and composition, vol. 1. Dairy products, Saint-Petersburg, GIORD, 2000, s-69. The technical result is to make the product functional properties, improved quality, increased foaming capacity foaming ability of the cream to 300% or 3.5 times, a product with a fine, fine texture and neraspavsheysya during storage, as well as increased nutritional value, reduce costs and expand the range whipped products, properties).
The technical result is achieved in that a method of obtaining a whipped product, including normalization of cream ripening chilled cream, flavoring filler and churning, characterized in that cream to normalize the mass fraction of fat of 15%, and the ripening is carried out at a temperature of 0-2°aged for 10-12 hours, and as a taste of filler use rosehips extract in the amount of 15-25% to the exit of the finished product, which is made at the end of the whipping. Using maturation, you can get a quality product, applying a cream with a lower fat content (15% vs. 35%, indicated in the closest analogue). A positive effect of ripening due to the hardening of the main part of the milk fat triglycerides responsible for the effect of pricing and increasing size of the particles of the fatty phase, which has a greater effect stabilization of the foam films (see drawing). Use in the formulation of the extract of the fruit of the wild rose in the amount of 15-25% eliminates sugar powder, and the product to enrich mono - and descharme contained in the extract from the fruit of the wild rose.
Method of production of the product includes: a cooling cream to a temperature of 0-2°, normalizing them to the mass fraction of fat of 15% keeping them at this temperature for 10-12 h for maturation, churning up the increase in the amount of 3 times, making the extract of the fruit of the wild rose in the amount of 15-25% and mixing of the product.
Example 1 complete method.
Cream with fat content 15% of 850.0
The extract of the fruit of the wild rose 150,0
Output 1000,0
Cooking technology: the cream is cooled to a temperature of 2°With, to normalize the mass fraction of fat of 15%, maintain them at that temperature for 10 hours to ripen, to beat the increase in the amount of 3 times. At the end of the whipping make fruit extract in the amount of 15% of the hips and stirred until a uniform mass.
Example 2 the complete method.
Cream with a fat content of 15% 800,0
The extract of the fruit of the wild rose 200,0
Output 1000,0
The process is carried out analogously to method 1.
Example 3 the complete method.
Cream with a fat content of 15% 750,0
The extract of the fruit of the wild rose 250,0
Output 1000,0
The process is conducted similarly to method 1, except that the cream is cooled to a temperature of 0°C and maintained at this temperature for 12 hours, at the end of the whipping contribute rosehips extract in the amount of 25%.
The analysis values of the quality parameters of the finished products showed that new products, compared with analogue, had a lower cost (on average 13.0-18.6 per cent) and energy value (average 2.3 times), was characterized by the best organoleptic characteristics at the expense of making rosehip extract. In the finished products contained from 6.8 to 11.3 mg% of ascorbic acid, and about 40 mg% of vitamin e rutin (a product of acquired functional properties, it can be recommended with the deficiency of vitamin e, because it contains about half the daily requirement of this vitamin.
The method of obtaining foamed product comprising normalizing cream, maturation chilled cream, flavoring filler and churning, characterized in that cream to normalize the mass fraction of fat of 15%, the ripening is carried out at a temperature of 0-2°aged for 10-12 h, and as a taste of filler use rosehips extract in the amount of 15-25% to the exit of the finished product, which is made at the end of the whipping.