Method for production of milk-and-vegetal dessert based on stevia grass extract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. One introduces into stevia leaves stevia grass leafy mass; the mixture is dried till dry substances content is 97.8-98.4%. Milling is performed into the particles sized 0.71-1.5 mm. One pasteurises milk at a temperature of 96°C and adds lactic acid. Then the mixture is separated into a curd fraction and clarified curd whey. The milled raw material is extracted with the produced curd whey in one stage at a temperature of 38±2°C during 25-35 min, the volumetric ratio of stevia mass to curd whey being 0.5-100. The produced extract is centrifuged at 2,000 rpm during 20-25 min with subsequent introduction of dissolved gelatine and fruit-and-berry syrup. The mixture is packed and cooled to 4-6°C during 60-65 min. The curd fraction is homogenised with simultaneous addition of chocolate melted in a water bath, dissolved gelatine and curd whey in an amount of 9-10% of the curd fraction quantity; one proceeds with cooling at a temperature of 4-6°C for 60-65 min; the mixture is superimposed on the resultant product in the package. The product is cooled until complete gelation at 4-6°C during 180-210 min.

EFFECT: increased nutrient substances extraction efficiency, technological process simplification, product biological and nutritional value increase.

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The technical field to which the invention relates.

The invention relates to food industry, in particular to a method for producing a milk-vegetable dessert on the basis of an extract of stevia, and can be used in dairy industry for the production of dairy and vegetable desserts.

The level of technology

Famous milk dessert, the recipe of which use dairy-based, vegetable filler, sugar, gelatin, methylcellulose and water in the following ratio of components, wt.%:

lactic basis - 70-91

vegetable filler - 2-12

sugar - 5-10 gelatin - 0,2-0,4

methyl cellulose is 0.1 to 0.3

water - the rest

(see and. .SU No. 1762863, CL AS 23/00, publ. 23.09.1992 year).

The disadvantage of this method is the low efficiency of extraction of food ingredients from vegetable filler.

A method of producing a dairy dessert, including milk-based, sugar in the amount of 11-13%, structure-forming component, a flavoring additive in an amount of 0.1%, while it also add cocoa powder, sour cream, chocolate, and milk quality basics use milk with a fat content of 1.5 to 3.2%, as a structural component - carrageenan with different properties in the amount of 0.4-0.7%, and also can be used modificar the bath of starch in the amount of 1.0-3.5% (see .RU No. 2129795, CL AS 9/152, publ. 10.05.1999 year).

The disadvantage of this method is the use of sugar, which increases calorie product.

A method of producing curd dessert, comprising preparing a mixture containing milk-based, vegetable filler, stabilizer and water, with subsequent heat treatment, aging, packaging and cooling of the finished product, thus to prepare milk basis use fat-free cottage cheese as a filler used fructose-glucose syrup plant origin, isolated from Jerusalem artichoke varieties "Interest", and as a stabilizer is a dietary fiber derived from sugar beet pulp, pre-aged in water for swelling at a temperature of 35-45°C and stirring them for 5 minutes, with an additional make emulsifier and vegetable phospholipid additive "Vitols-1 and fat-containing component is combined oil "Megamix", the resulting product is heated to 65-70°C with a holding time of 5-10 min and cooled to a temperature of from 5 to 7°C for 8-10 h in the following ratio of components, wt.%:

The fat-free cottage cheese - 65-70

Fruit-syrup-15-18

Dietary fiber - 2

Plant phospholipid additive "Vitols-1" - 0,5

Combined oil "Megamix" - 9-12

Water - the rest is th

(see .RU No. 2214717, CL AS 23/00, A23L 1/30, publ. 27.10.2003,).

The disadvantage of this method is low nutritional and biological value.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a method of obtaining a milk plant extract from the leaves of stevia, including dried leaves of stevia to the mass fraction of dry substances of 97.8-98.4%of%, grinding to a particle size from 0.71 to 1.5 μm, extraction, and centrifugation, when used this as an extractant physiologically valuable components from the leaves of stevia used ultrafiltrate cheese whey, the extraction is carried out in two stages with constant stirring on vibromaster: the first stage is extracted with physiologically valuable components of the cheese whey ultrafiltrate from the leaves of stevia, in the second stage of the remaining pulp with a duration of extraction 30-40 min, a temperature of 30-50°C, the pH of the extractant 4-6, the ratio of the volume of the solid, the leaves of stevia or sugar beet pulp and liquid phases, cheese whey ultrafiltrate r=1:6-1:12, the extract is separated from the pulp by centrifugation, the obtained extract with a mass fraction of dry substances 7-9% thicken on the reverse osmosis installation to the mass fraction of dry substances 18-23%, pulp, pour cheese whey ultrafiltrate and after extragere the project separate the extract from the pulp by centrifugation, the extract obtained with a mass fraction of dry substances 5-7% thicken up the mass fraction of dry substances 15-17%, the extracts are mixed, pasteurized at 72-74°C, incubated for 10 to 20 seconds and cooled to 2-6°C (see .RU No. 2301531, CL AS 21/08, A23L 1/30, publ. 27.06.2007,).

The disadvantage of this method is the complexity of the technological process, the low efficiency of extraction of nutrients.

Disclosure of inventions

The task of the invention is to develop a method of producing lacto-vegetarian dessert on the basis of an extract of stevia, i.e. receiving structured dessert product containing both curds and whey fractions, the latter enriched with extract stevia and structured with the help of gelatin, and having simplify the process, increase the efficiency of extraction of nutrients as well as nutritional and biological value.

The technical result that can be obtained using the present invention is to simplify the process, improve the efficiency of the extraction of nutrients as well as nutritional and biological value.

The technical result is achieved by using a method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia, including su the ku stevia leaf to the mass fraction of dry substances of 97.8-98.4 per cent, grinding to a particle size of from 0.71 to 1.5 μm, extraction, centrifugation, pasteurization, at the same time as the extractant physiologically valuable components from the leaves of stevia used cottage cheese whey, while before drying also add leafy mass of stevia, pasteurization of milk is carried out only before the extraction at a temperature of 96°C, add lactic acid, then separated into curd fraction and clarified cheese whey, and extraction is carried out in one stage at a temperature of 38±2°C for 25-35 min, when the ratio of the volume of the solid, which use leaves and leafy mass of grass stevia and liquid, which use clarified cheese whey, phase - 0,5-100, and centrifugation is carried out at a frequency of 2000 rpm for 20-25 minutes, with subsequent submission to extract the dissolved gelatin, fruit syrup, and dosed filling mixture in the packaging, cooling to 4-6°C for 60 to 65 minutes, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 9-10% of the curd fraction is cooled at a temperature of 4-6°C for 60-65 min, subsequent layers formed on the gel mixture in the container, klaid the tion for complete gelation at a temperature of 4-6°C for 180-210 minutes

Thus, the technical result is achieved due to the fact that the method uses a traditional dairy product curd fraction and clarified cheese whey, enriched by extraction of the leaves and leaf-stem mass stevia, fruit syrups, chocolate, and get a new product type - lacto-vegetarian dessert made by non-waste technology, to obtain a useful, attractive appearance and consistence use animal protein collagen in the form of gelatin (see E. dick, Ovsyannikova E.V. Gelatin: properties, features, functions// Food ingredients: raw the additive. - 2006. No. 2. - p.52-57), thus, for the preparation of lacto - vegetarian dessert are used in one product and protein, and whey fractions, for which it is appropriate thermoacid way, using lactic acid coagulation of milk proteins, which allows you to get the curd fraction containing all fractions of milk protein and clarified, protein-free cottage cheese whey, which is then used for extracting and obtaining extracts of the dried leaves and leafy mass stevia and sucrose content is minimal, so it can be used for gerodietetic power, Liu is Yam suffering from diabetic disease, likely to be overweight and obese, due to the fact that stevia is one of the most promising natural sweeteners in the world, which displaces artificial, more unhealthy and caloric sweeteners and sugar substitutes. The leaves and leaf-stem mass of stevia contain sweet components, known as steviol-glycoside, which is 200-300 times sweeter than sugar, stevia, honey herb, has a preventive effect of immune protection.

Popular dairy products are difficult to find additional arguments in favor of cheese, which is a diet product that contains essential macro - and micronutrients food, with milk is not involved in the product, but as a byproduct whey is a waste product, however in the serum transferred such valuable components of milk whey proteins, lactose, and most mineral complex (see Ostroumov TL, Litvinov, M. R., Kozlova O. TO the question of stabilizing the structure of dairy products // Storage and processing of farm products. - 2007. No. 7. - P.36-38), despite the fact that milk proteins are complete and virtually no need for enrichment in the dairy industry has the experience sharing of proteins of non-dairy origin, in particular of collagen in the form of p is sewage gelatin, which is an important biopolymer derived from natural collagen, which is the main protein of the connective tissue fibers, cleaned and dried after the extraction process, the product is a food gelatin containing proteins 87,2%fat, 0.4%, and carbohydrates - 0,7%, glycine - 27%, Proline - 16%, oxyproline - 14%, glutamic acid - 12%, argine - 9% and lysine - 5% as well as the minerals phosphorus, calcium and sulphur in small quantities, thus, due to the presence of valuable items, dishes since gelatin is recommended for people with bone fractures for more rapid accretion, as well as people who have these brittle bones, as well as suffering from osteochondrosis, gelatin need hair, skin and nails person, dairy products, gelatin inhibits syneresis, and also absorb water released other hydrocolloids, strengthens the protein network that regulates the texture yogurts and mousses (see Garden CENTURIES, Trubin I.A. Study of molecular properties of gelatin by methods of molecular and quantum mechanics// Storage and processing of farm products. - 2008. No. 6. - p.20-21.).

The method of obtaining dairy and vegetable dessert-based extract of the herb stevia is as follows.

In the method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia before artelino produce drying of leaves and leafy mass of stevia to the mass fraction of dry substances of 97.8-98.4 per cent, grinding to a particle size of from 0.71 to 1.5 μm, followed by extraction, centrifugation, pasteurization, at the same time as the extractant physiologically valuable components of stevia used cottage cheese whey, pasteurized milk is carried out only before the extraction at a temperature of 96°C, add lactic acid, then separated into curd fraction and clarified cheese whey, and extraction is carried out in one stage at a temperature of 38±2°C for 25-35 min, when the ratio of the volume of the solid, which use leaves and leafy mass of stevia and liquid, which use clarified cottage cheese whey, phase - 0,5-100, and centrifugation is carried out at a frequency of 2000 rpm for 20-25 minutes, with subsequent submission to extract the dissolved gelatin, fruit syrup, for example cherry, and dosed filling mixture in the packaging, cooling to 4-6°C for 60 to 65 minutes, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 9-10% of the curd fraction is cooled at a temperature of 4-6°C for 60-65 min, followed by layering on the resulting gel mixture in packaging, cooling for complete gelation when temperature is re 4-6°C for 180-210 minutes The product is prepared by a waste-free manufacturing process, the composition of which is presented in the table.

The product produced by waste-free manufacturing process that provides an opportunity to consider it a full analogue of the natural milk in food and biological value, which is enriched with extract of stevia and natural fruit and berry syrup with food is the first gelatin and chocolate, the obtained two-layer dessert with the location at the bottom of the packing gels mixture of the extract clarified cheese whey with the dissolved gelatin and fruit syrup, with subsequent layers formed on the gel mixture in the package curd fraction with the addition of melted chocolate with the dissolved gelatin, but dessert can be obtained a multilayer, for example a three-layer, four-layer and so on, with the location of the curd fraction with additives and the extract clarified cheese whey, blended in different order.

The implementation of the invention

Examples of specific performance method of producing lacto-vegetarian dessert on the basis of the extract of the herb stevia.

Example 1. Pasteurized milk is brought to a temperature of 38°C, add crushed dry leaves of stevia based on 1 g of stevia 200 ml of milk, insist on a steam bath for 30 min, after which the resulting solution was centrifuged, and then the extract is brought to a temperature of 96°C and add lactic acid, share the product on the curd and whey fractions, each of which addresses a specific process parameters, add gelatin based 6 g per 200 ml of serum, on the steam bath with constant stirring, gelatin is completely dissolved, remove the mixture with steam bath, relax the Ute, for example, cherry syrup at the rate of 15 ml per 100 ml of serum, poured into forms, leave until solidification jelly, curd fraction homogenize, add melted on a steam bath chocolate to obtain a homogeneous consistency and chocolate brown, then on the gel evenly spread the curd fraction is cooled at a temperature of 4-6°C for 150-180 min and Packed in sealed transparent containers with a volume of, for example, 250 ml.

Lacto-vegetarian dessert obtained by this method has disadvantages, namely: loss of proteins, fats, carbohydrates, trace elements due to the fact that the extraction of the leaves of stevia spend in milk with subsequent separation of the curd and whey fractions, and also a significant presence of taste stevia and large waste leafy mass stevia with valuable trace elements.

Example 2. Carried out analogously to example 1, but the method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia are dried stevia leaf to the mass fraction of dry substances of 97.8-98.4 per cent, grinding to a particle size from 0.71 to 1.5 μm, extraction, centrifugation, pasteurization, at the same time as the extractant physiologically valuable components from the leaves of stevia used cottage cheese whey, and before drying, the sheet is EB stevia in it additionally contribute leafy mass of stevia, pasteurization of milk is carried out only before the extraction at a temperature of 96°C, add lactic acid, then separated into curd fraction and clarified cheese whey, and extraction is carried out in one stage at a temperature of 36°C for 90 min, when the ratio of the volume of the solid, which use leaves and leafy mass of stevia and liquid, which use clarified cheese whey, phase - 0,5-100, and centrifugation is carried out at a frequency of 2000 rpm for 15 min, with subsequent submission to extract the dissolved gelatin, fruit syrup for example cherry, and dosed filling mixture in the package, cooled to 7°C for 50 min, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in an amount of 5% of the curd fraction is cooled at a temperature of 7°C for 55 min, with subsequent layers formed on the gel mixture in the container, cooling for complete gelation at a temperature of 6°C for 240 minutes

Lacto-vegetarian dessert obtained by this method has a pleasant taste with a slight aftertaste of stevia, however, also has disadvantages, namely: loss of proteins, fats, carbohydrates, microlam now due to insufficient temperature of extraction and the long time as well as cooling for a long time.

Example 3. Carried out analogously to example 2, but the method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia extraction is carried out at a temperature of 38°C for 25 min, and the pasteurization of milk is carried out only before the extraction at a temperature of 96°C, centrifugation is carried out at a frequency of 2000 rpm for 20 min, with subsequent submission to extract the dissolved gelatin, fruit syrup, for example cherry, and dosed filling mixture in the packaging, cooling to 4°C for 60 min, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 9% from the curd fraction, cooled at 4°C for 60 min with subsequent layers formed on the gel mixture in the container, cooling for complete gelation at a temperature of 4°C for 180 minutes

Lacto-vegetarian dessert obtained by this method has a pleasant taste without aftertaste stevia and without loss of proteins, fats, carbohydrates, trace elements, with the resulting two-layered dessert with a location at the bottom of the packing gels mixture of the extract clarified cheese whey with the dissolved gelatin and fruit with what Ropa, with the subsequent layers formed on the gel mixture in the package curd fraction with the addition of melted chocolate with the dissolved gelatine.

Example 4. Carried out analogously to example 2, but the method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia extraction is carried out at a temperature of 40°C for 35 min, and the pasteurization of milk is carried out only before the extraction at a temperature of 96°C, centrifugation is carried out at a frequency of 2000 rpm for 25 min, with subsequent submission to extract the dissolved gelatin, fruit syrup, for example cherry, and dosed filling mixture in the package, cooled to 6°C for 65 min, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 10% of the curd fraction is cooled at 6°C for 65 min, with subsequent layers formed on the gel mixture in the container, cooling for complete gelation at a temperature of 6°C for 210 min

Lacto-vegetarian dessert obtained by this method has a pleasant taste without aftertaste stevia and without loss of proteins, fats, carbohydrates, trace elements.

Example 5. Carried out analogously to example 2, but in the way to obtain a milky-R is stiteler dessert on the basis of an extract of stevia extraction is carried out at a temperature of 45°C for 45 min, and pasteurization of milk is carried out only before the extraction at a temperature of 96°C, centrifugation is carried out at a frequency of 2000 rpm for 40 min, with subsequent submission to extract the dissolved gelatin, fruit syrup, for example cherry, and dosed filling mixture in the package, cooled to 3°C within 90 min, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 15% of the curd fraction is cooled at a temperature of 3°C for 90 min, with subsequent layers formed on the gel mixture in the container, cooling for complete gelation at a temperature of 3°C for 240 minutes

Lacto-vegetarian dessert obtained by this method has a pleasant taste without aftertaste of stevia, but due to the high temperature extraction and a long time has been the loss of valuable food and biological trace elements, as well as increased cost of the product.

Thus, the most optimal way of getting dairy and vegetable dessert-based extract of stevia in examples 3 and 4, with the resulting two-layered dessert with a location at the bottom of the packing gels mixture of the extract clarified cheese whey with the dissolved gelatin and FR is ktoo-berry syrup, with the subsequent layers formed on the gel mixture in the package curd fraction with the addition of melted chocolate with the dissolved gelatin, but dessert can be obtained a multilayer, for example a three-layer, four-layer and so on, with the location of the curd fraction with additives and the extract clarified cheese whey with additives in different order.

The present invention in comparison with the prototype and other known technical solution has the following advantages:

- simplification of the technological process;

- improving the efficiency of extraction of nutrients as well as nutritional and biological values;

- getting dessert for non-waste technology;

- reduction of calories by replacing the sugar with a sweetener from stevia;

- Association of valuable components of milk and vegetable origin with getting dessert, fully meet the modern concepts of a balanced diet;

prevention of immune protection.

A method of obtaining a lacto-vegetarian dessert on the basis of an extract of stevia, including dried leaves of stevia to the mass fraction of dry substances of 97.8-98.4 per cent, grinding to a particle size from 0.71 to 1.5 μm, extraction, centrifugation, pasteurization, as extractant physiological the automatic valuable components from the leaves of stevia used cottage cheese whey, characterized in that before drying also add leafy mass of stevia, pasteurization of milk is carried out only before the extraction at a temperature of 96°C, add lactic acid, then separated into curd fraction and clarified cheese whey, and extraction is carried out in one stage at a temperature of 38±2°C for 25-35 min, when the ratio of the volume of the solid, which use leaves and leafy mass of stevia and liquid, which use clarified cheese whey, phase - 0,5-100, and centrifugation is carried out at a frequency of 2000 rpm for 20-25 min, with subsequent submission to extract the dissolved gelatin, fruit syrup and dosed filling mixture in the packaging, cooling to 4-6°C for 60 to 65 minutes, and the curd fraction of homogenized simultaneously adding melted on a water bath of chocolate dissolved gelatin and acid whey in the amount of 9-10% of the curd fraction is cooled at a temperature of 4-6°C for 60-65 min, followed by layering on the resulting gel mixture in the container, cooling for complete gelation at a temperature of 4-6°C for 180-210 minutes