Method for manufacture of dessert in form of sweet vanilla sauce

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. For manufacture of the desert in the form of sweet vanilla sauce two mixtures are prepared. For one mixture one introduces leucosin into egg yolks and proceeds with placed mixing during 10-20 minutes at a rate of 90-110 rpm. For the second mixture preparation milk is heated to 65-75°C with 20% water stevia extract introduced therein under continuous stirring conditions. Then one blends the prepared mixtures, heat them to the boiling point under continuous stirring conditions and boils down until thickening. Then the produced thickened mass is clarified, vanillin is introduced; one proceeds with stirring and cooling to produce the end product - dessert in the form of a sweet vanilla sauce. The sauce is manufactured from the initial components are used at the following ratio, wt %: Egg yolks - 4.3-4.5, leucosin - 2.5-2.9, 20% water stevia extract - 0.25-0.35, vanillin - 0.5-1.5, milk - balance.

EFFECT: enhanced food and biological value of the product, reduction of its caloric content, quality improvement, in particular - enhancement of the sauce resistance to stratification, preservation of stability.

4 tbl, 1ex

The invention relates to confectionery industry.

The closest in technical essence and the achieved effect is the way of the dessert in the form of sweet vanilla sauce, stipulating that well pound sugar with egg yolks and flour. This mass is diluted with hot milk and, stirring constantly, boil the sauce to a boil. As soon as the sauce thickens, remove it from the heat, strain through a sieve or kisaku and add vanilla. 1.5 cups milk - 2 eggs,$$\raisebox{1ex}{$1$}\!\left/ \!\raisebox{-1ex}{$2$}\right.$$Cup sugar,$$\raisebox{1ex}{$1$}\!\left/ \!\raisebox{-1ex}{$2$}\right.$$powder vanilla, 1 teaspoon of flour (the Book about tasty and healthy food. - M.: Pishepromizdat, 1961, s).

The disadvantage of this product is low quality, high calories with low nutritional and biological value (due to the content of the flour and sugar in the sauce).

The technical problem of the invention is to improve the quality of the product, in particular to improve its consistency, the increase in food and biological value of dessert sweet vanilla sauce, reducing its caloric content.

This object is achieved in that the method of production of dessert sweet vanilla sauce is reductive preparing two mixtures, for one of them in egg yolks enter leucosin extracted from flour and wheat germ and mix at the speed of 90-110 rpm for 10-20 minutes, and for the preparation of the second mixture, the milk is heated to 65-75°C. and injected into him at continuous stirring 20%aqueous extract of stevia, then connect the prepared mixture is heated to boiling with continuous stirring, leading to thick, after which the thickened mass filter, enter the vanilla, mix and cool with the final product - dessert sweet vanilla sauce, which is made from the original components taken in the following ratio, wt.%:

The technical result of the invention is expressed in the rise of food and biological value of the product, enriching it is necessary for the body physiologically valuable substances, reducing its calories is, quality improvement, in particular the stability of the dessert of sweet vanilla sauce to stratification, and stability.

In the claimed invention used sweetener neugeborne nature - 20%aqueous extract of stevia. This sweetener is indicated for use in the prevention and treatment of diabetes of the first and second types, obesity, atherosclerosis and many other diseases. He has a coefficient of sweets, 100-130 times the sweetness of sugar.

Flour wheat germ is rich in proteins, the content of which is 25-37%. One such protein is a soluble protein leucosin extracted from flour wheat germ, which is used in the claimed invention. Leucosin contains all the essential amino acids (table 1).

The inventive dessert of sweet vanilla sauce prepared as follows.

The production method proposed dessert of sweet vanilla sauce involves a preliminary separating egg whites from yolks and subsequent preparation of the two mixtures. For the preparation of one of the mixtures in egg yolks enter leucosin extracted from flour and wheat germ and mix on a magnetic stirrer at a speed of 90-110 rpm for 10-20 minutes to obtain a homogeneous mixture. For the preparation of the second CME and the milk heated to 65-75°C. and slowly introducing him at continuous stirring 20%aqueous extract of stevia. As a 20%aqueous extract of stevia can also be used in the finished product, produced by LLC campaign "STEVIOL" beyond 9185-002-05031531-02. Then connect the two prepared mixture is heated to boiling with continuous stirring, leading to thickening. After which the thickened mass is removed from the fire and strain, injected vanilla, mix thoroughly and cooled to room temperature to obtain the final product - dessert sweet vanilla sauce. The dessert of sweet vanilla sauce made from the original components taken in the following ratio, wt.%: egg yolks 4,3-4,5; leucosin 2,5-2,9; 20%aqueous extract of stevia 0,25-0,35; vanillin 0.5 to 1.5; milk - the rest. Leucosin extracted from flour wheat germ, can be obtained as follows. Flour wheat germ was placed in a special container and filled with distilled water at a temperature of 25-35°C in the ratio of flour: water equal to (7-9): 1. The extraction was performed by mixing flour wheat germ with water with a glass rod for 10 to 20 minutes and subsequent sedimentation mixture for 55-65 minutes. Centrifugation did not, as in strong mechanical impact leucosin prone to partial denaturation. An aqueous solution lacocina was separated from the flour, the germ of the nd wheat by filtration through a three-layer gauze filter. The resulting filtrate solution lacocina was treated with ammonium sulfate to saturation and allowed to settle for approximately one hour.

After treatment with ammonium sulfate precipitated sediment was a protein leucosin. Next, the supernatant partially decantation, and the remaining liquid with sediment lacocina was passed through the triple gauze filter. The remainder lacocina on the filter was transferred into Petri dishes and dried in a thermostat at a temperature of 28-32°C.

The method is illustrated by the following examples.

Example 1. Method for the production of dessert sweet vanilla sauce involves a preliminary separating egg whites from yolks and subsequent preparation of the two mixtures. For the preparation of one of the mixtures in egg yolks enter leucosin extracted from flour and wheat germ and mix on a magnetic stirrer at a speed of 90 rpm for 10 minutes to obtain a homogeneous mixture. For the preparation of the second mixture, the milk is heated to 65°C and slowly introducing him at continuous stirring 20%aqueous extract of stevia. Then connect the two prepared mixture is heated to boiling with continuous stirring, leading to thickening. After which the thickened mass is removed from the fire and strain through a sieve, enter the vanilla, mix thoroughly and cooled to whom atoi temperature to obtain the final product - the dessert of sweet vanilla sauce. The dessert of sweet vanilla sauce made from the original components taken in the following ratio, wt.%:

Example 2. Method for the production of dessert sweet vanilla sauce involves a preliminary separating egg whites from yolks and subsequent preparation of the two mixtures. For the preparation of one of the mixtures in egg yolks enter leucosin extracted from flour and wheat germ and mix on a magnetic stirrer at a speed of 110 rpm for 20 minutes to obtain a homogeneous mixture. For the preparation of the second mixture, the milk is heated up to 75°C and slowly introducing him at continuous stirring 20%aqueous extract of stevia. Then connect the two prepared mixture is heated to boiling with continuous stirring, leading to thickening. After which the thickened mass is removed from the fire and proces who live through cheesecloth, enter vanilla, mix thoroughly and cooled to room temperature to obtain the final product - dessert sweet vanilla sauce. The dessert of sweet vanilla sauce made from the original components taken in the following ratio, wt.%:

The results of estimating the acidity (pH) of the desserts in the form of sweet vanilla sauce, known from the claimed invention, with different content lacocina are shown in table 2.

Table 2 shows that the acidity of the dessert of sweet vanilla sauce does not depend on the content lacocina and is determined by the pH of the milk, which is 6,7-6,9.

Viscosity characteristics of the obtained dessert of sweet vanilla sauce are an important characteristic, and therefore spent their assessment depending on the content lacocina extracted from flour wheat germ.

Wescast the e characteristics of the dessert of sweet vanilla sauce determined on a rotational viscometer "RHEOTEST-2" at 20°C.

The results of determining the viscosity of dessert in the form of sweet vanilla sauce presented in table 3.

From table 3 it follows that the more content lacocina in the dessert of sweet vanilla sauce, the higher its structural viscosity and viscosity steady flow.

From the analysis of the viscous properties of the prepared dessert of sweet vanilla sauce we made a conclusion that the optimal characteristics of the flow has a dessert of sweet vanilla sauce with content lacocina 2,5-2,9%.

Introduction lacocina extracted from flour and wheat germ in a dessert of sweet vanilla sauce that came on the claimed invention with all stages of its production and with the stated quantitative composition of the starting components, provides an additional stabilizing effect, which increases stability of the sauce to stratification, although the rheological properties of a dessert of sweet vanilla sauce below usual, as leucosin is a surface-active substance.

At normal temperature (21°C) dessert of sweet vanilla sauce, known from the closest analogue, stratified in 5 days, and a dessert of sweet vanilla sauce, known from the claimed invention, with the content lacocina 25-2,9% stratified in 9 days.

At a temperature of +10°With a dessert of sweet vanilla sauce, known from the closest analogue, is stable for 20 days, and a dessert of sweet vanilla sauce, known from the claimed invention, with the content lacocina 2,5-2,9% stable for 35 days.

The organoleptic characteristics of the desserts in the form of sweet vanilla sauce with different content lacocina are shown in table 4.

From table 4 it follows that the optimal organoleptic properties of the dessert of sweet vanilla sauce containing 2,5-2,9% lacocina.

Method for the production of dessert sweet vanilla sauce, characterized in that it involves the preparation of two compounds, one of which is in the egg yolks enter leucosin extracted from flour and wheat germ and mix at the speed of 90-110 rpm for 10-20 minutes, and for the preparation of the second mixture, the milk is heated to 65-75°C. and injected into him at continuous stirring 20%in the command stevia extract, then connect the prepared mixture is heated to boiling with continuous stirring, leading to thick, after which the thickened mass filter, enter the vanilla, mix and cool with the final product - dessert sweet vanilla sauce, which is made of the source components, taken in the following ratio, wt.%: