Method for producing of dispersion product. RU patent 2246222.
 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 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. |
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Method for producing of aerated functional product based on animal and plant raw material / 2246221 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. |
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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 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.
EFFECT: wider range of aerated products, improved quality and reduced production costs.
1 tbl, 3 ex
The invention relates to food industry, in particular to a method of producing products with dispersed (whipped) structure.
Similar to the selected production method patent RF № 2167542, MKI A 23 L 1/06, And 23 With 23/00, according to which the product with whipped structure prepared with the use of reconstituted skim milk in the ratio of 1:2, and before gelation chilled beat the mixture for 10-15 minutes to increase 3.5 times, and the filler used berry jelly and/or cocoa powder. The disadvantages of the method is the taste of pasteurized milk caused by the use of increased quantities of skimmed milk powder, the dependence of the dispersion of product quality skimmed milk powder, recovered water.
As the closest analogue was chosen vanilla cream (formulation No. 611 (1 column) of a 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 and eggs), high calorific value, the dependence of the dispersion (whipped) product structure on the quality of the foam (cream).
The purpose of the invention is the expansion of the range whipped products, improving their quality, namely making them homogeneous porous consistency, improved organoleptic characteristics by reducing the quota of cream in the recipe, as well as cost reduction. The technical result is achieved by the fact that 40-50% cream substitute emulsion with foaming ability.
Table 1 rationale for the use of an emulsion Disadvantage of this method (analogue) At the expense of what made the technical result of the High cost the cost of the emulsion 1.5 times lower than that of cream with a fat content of 35% Increased caloric Energy value cream - 330 kcal, emulsion - 225 kcal Inhomogeneous texture Cream II varieties badly whipped because of the presence of emulgirovannie fat, acting as the non, when using the emulsion, this disadvantage is eliminated due to the use of the increased amount of emulsifier (for stabilization of 25% of fat in the emulsion enough to 1.1-1.2% of emulsifier, the remaining portion (0,4-0,3%) stabilizes dealivery fat cream, turning it into an emulsion)
To the emulsion was refined and deodorized palm oil with a melting point 33-35°With (close to the melting point of milk fat) is melted to a temperature of 20-25°C, is heated under stirring up to 75-80°With, make distilled mono - and diglycerides (emulsifier) and cottage cheese whey with a temperature of 75-80°With (the ratio of fat phase (dispersion medium), emulsifier and serum (dispersion medium) is 25,0:1,5:73,5).
Method of production of a product involves cooking the milk-egg mixture (eggs, pound of sugar, add a small stream of boiling hot milk and heated to 70-80°add the prepared gelatin), the introduction of the milk-egg mixture into the whipped cream and stir. The resulting mixture is combined with the emulsion of refined deodorized palm oil For the preparation of gelatin his pre-fill water in the ratio 1:8 and incubated for 2 hours, then it is completely dissolved while stirring in a boiling water bath (but not boil), then the dissolved gelatin is cooled to a temperature of (25+1)°C.
Example 1 complete method (replacement of 40% cream):
Cream with a fat content of 35% 300,0
Refined and deodorized palm oil 50,0
Distilled mono - and diglycerides of 3.0
Whey curd 147,0
Sugar 150,0
Milk 200,0
Eggs 80,0
Gelatin 20,0
Water for gelatin 50,0
Total raw materials 1000,0
Technology of preparation: cook the milk-egg mixture (eggs, pound of sugar, add a small stream of boiling hot milk with temperature (50-55)°and heated to (70-80)°add the prepared gelatin), enter the milk-egg mixture into the whipped cream and mix. The resulting mixture is combined with the emulsion of refined deodorized palm oil (cream before whipping cooled to a temperature of (1-2)°and mix. For the preparation of gelatin his pre-fill water in the ratio 1:8 and incubated for 2 hours, then it is completely dissolved while stirring in a boiling water bath (but not boil), then the dissolved gelatin is cooled to a temperature of (25+1)°C.
To the emulsion was refined and deodorized palm oil with a melting point 35-30°With melt temperatures of 20-25°C, is heated under stirring up to 75-80°With, make distilled mono - and diglycerides (emulsifier) and cottage cheese whey with a temperature of 75-80°With (the ratio of fat phase (dispersion medium), emulsifier and serum 25:1,5:73,5).
Example 2 complete method (replacement 45% cream):
Cream with a fat content of 35% 275,0
Refined and deodorized palm oil 56,25
Distilled mono - and diglycerides 3,37
Whey curd 165,38
Sugar 150,0
Milk 200,0
Eggs 80,0
Gelatin 20,0
Water for gelatin 50,0
Total raw materials 1000,0
The process is carried out analogously to method 1.
Example 3 complete method (replacing 50% cream):
Cream with a fat content of 35% 250,0
Refined and deodorized palm oil 62,5
Distilled mono - and diglycerides of 3.75
Whey curd 183,75
Sugar 150,0
Milk 200,0
Eggs 80,0
Gelatin 20,0
Water for gelatin 50,0
Total raw materials 1000,0
The process is carried out analogously to method 1.
The analysis values of the quality parameters of the finished products showed that new products are compared with the closest analogue had reduced the cost and energy value, was characterized by the best organoleptic characteristics by improving consistency.
A method of obtaining a dispersion of the product, including the whipping cream, cooking the milk-egg mixture, its connection with the gelatin, mix with whipped cream, characterized in that after mixing the milk-egg mixture with whipped cream the mixture is combined with the emulsion of refined deodorized palm oil, emulsifier - distilled mono - and diglycerides and cottage cheese whey with a ratio of the fatty phase:emulsifier:serum 25:1,5:73,5.