RU2454085C2 - Fruit-and-jelly milk desert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The fruit-and-jelly milk desert includes milled fruit-and-berry raw material, sugar sand, citric acid, water solution of a stabiliser mixed with curd whey at a temperature of 40°C; the stabiliser is represented by citreous pectin 4% water solution whereof is mixed with curd whey in proportion equal to 4.6:1.

EFFECT: invention allows to enhance biological and nutritive value of the product, form the product consistence with usage of a natural polysaccharide of vegetable origin.

4 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the canning industry, the invention can be used in the production of gelled products from raw berries.

Known diet jelly, consisting of fruit extract, sugar, gelatin, alanine, citric acid and water, providing a normalizing effect on the lipid-carbohydrate metabolism of the human body by adding alanine. Obtaining this product is carried out by mixing and holding the mixture for 40 minutes, heating to a boil, cooling (RF patent No. 1068093).

In the above dietary jelly, the use of gelatin as a builder limits the scope of this product, since the melting temperature of gelatin jelly is above 30-32 ° C. At the same time, gelatin does not have the ability to bind and remove heavy and radioactive metals from the body.

The closest in technical essence and the achieved result is a food filler, including food base, berry raw materials, granulated sugar, citric acid, an aqueous stabilizer solution mixed with curd whey at a temperature of 40 ° C (RF patent No. 2309608, class A23L 1 / 05, 2007).

The novelty of the proposed proposal is to increase the biological, nutritional value of the product, giving it functional properties and forming the consistency of the product using natural plant polysaccharide.

The problem solved by the invention is the development of a structured food product with higher nutritional benefits, prophylactic action, as well as expanding the range of food products for therapeutic purposes with pronounced functional properties.

The problem is solved in that in a fruit and jelly milk dessert, which includes a food base, berry raw materials, granulated sugar, citric acid, an aqueous stabilizer solution mixed with curd whey at a temperature of 40 ° C, citrus pectin is used as a stabilizer, 4% the aqueous solution of which is mixed with curd whey in a ratio of 4.6: 1 in the following ratio of components, wt.%:

Berry raw 20-40 Granulated sugar 18-38 Lemon acid 0.3-0.5 An aqueous solution of pectin and serum 54-36

The preventive effect of the proposed product is achieved due to the fact that it contains curd whey and pectin.

A special place among various types of dairy raw materials is curd whey. It can serve as a good basis for creating functional products of a new generation: the composition of whey allows you to create a product with high biological and nutritional value; it is technologically advanced in processing, which facilitates the production of different types of products, its taste goes well with the taste of the introduced components and it can be adjusted in the desired direction.

Curd whey contains more than 200 vital food and biologically active substances necessary for the full development and functioning of the human body.

The most valuable components: whey proteins, water-soluble vitamins, enzymes.

Whey proteins are rich in sulfur-containing amino acids, mainly cystine, as well as two other most deficient amino acids - lysine and tryptophan. Therefore, the introduction of whey proteins of milk into food products, especially of plant origin, contributes to a sharp increase in their biological value. This is due to an improvement in the degree of balance of the amino acid composition. The main whey proteins include β- and α-lactoalbumin, immunoglobulins and components of the proteose-peptone fraction. Also, serum contains lactoferrin (less than 0.3 mg / ml), enzymes and other minor components.

The mineral composition of curd whey, according to A.G. Khramtsov, is very diverse: almost all salts and trace elements of milk, salts introduced during the production of the main product, as well as compounds from the surface of the equipment pass into it. The absolute content of the main trace elements in serum is shown in table 1.

Table 1 The content of trace elements in serum The main ash elements of serum Absolute content,% Potassium 0.09-0.19 Magnesium 0.009-0.02 Calcium 0.04-0.11 Sodium 0.03-0.05 Phosphorus 0.04-0.1 Chlorine 0.08-0.11

Whey is a healthy product. Adding curd whey to the recipe significantly enriches the product with protein and lactulose.

Biologically active serum fractions can be used for targeted (therapeutic, prophylactic, functional) nutrition due to a number of positive effects: antimicrobial, anti-inflammatory, antimutagenic, anticarcinogenic, antiviral, cardiovascular, immunomodulating, antioxidant. The possibility of the effective use of whey products in the treatment and prevention of diabetes, intestinal diseases, hypertension, infections, integumentary and bone tissues, immunodeficiency, complications after surgical interventions has been clinically proven.

In addition, it was found that whey proteins affect the feeling of fullness (due to which a person can eat less), as well as the speed of assimilation of food, which allows a person to control their weight.

A rational way to process curd whey is to produce various structured dessert products on its basis.

The combination of cottage cheese whey with vegetable fillers allows you to get balanced foods with good organoleptic characteristics of different viscosity and density, as well as increase the content of dietary fiber in the daily diet of all population groups.

The assortment of structured products is growing rapidly in connection with the development of technology for gelling agents. Crop processing products have structure-forming properties due to the colloids included in their composition. Pectin substances can perform certain functions: change the consistency or impart special properties. The prospects of using pectin substances in the production of functional food products based on curd whey have been proved.

An important role in the production of a competitive product is played by appearance, consistency, organoleptic characteristics, stability throughout the entire shelf life.

The use of stabilizers provides the necessary consistency, helps eliminate defects, minimize costs, maintain the organoleptic properties of the product while reducing the fat content of milk raw materials, improves the quality of the finished product, and prevents protein coagulation during heat treatment. Pectins are mainly used for these purposes.

Pectin is a natural polysaccharide of plant origin, which has gelling, gel-forming and sorption properties and is therefore widely used in the food industry. The formation of gels is due to the association of pectin chains with the formation of a three-dimensional spatial structure, where two or more sections of the chain come together with regular frequency.

Pectin has gained particular importance in the last three decades, when information appeared about its ability, by forming complexes, to remove heavy metals and long-lived (with a half-life of several decades) isotopes of strontium, cesium, etc. from the human body. In addition, pectin is capable of sorbing and eliminating biogenic toxins, xenobiotics, anabolics, metabolic products and biologically harmful substances that accumulate in the body.

The beneficial properties of pectin also lie in the ability to regulate the metabolism and functions of the digestive system. The use of pectins in dairy products stimulates the growth and activation of beneficial microflora of the human intestine. The use of pectins opens up broad prospects for the creation of new food products due to their wide technological capabilities and beneficial effects on the human body.

The mechanism of the therapeutic and prophylactic action of pectins in food products is based on the combined action of chemical and mechanical factors.

Once in the gastrointestinal tract (GIT), pectin forms gels. The mass of pectin during swelling partially dehydrates the digestive canal and, moving along the intestines, captures toxic substances. Demethoxylation of pectin in the process of assimilation of food contributes to its conversion to polygalacturonic acid, which subsequently combines with heavy metals and radionuclides, forms insoluble complexes that are not absorbed through the gastrointestinal mucosa and are excreted from the body. The protective effect of pectins is also expressed by their ability to improve intestinal motility, contributing to a faster elimination of toxic substances.

In addition, pectin substances, entering the intestine, shift the pH of the medium to a more acidic side, thereby exerting a bactericidal effect on pathogens.

Pectins, being part of fruit and jelly fillings for dairy products, give the products the necessary rheological properties. As a result of the formation of a yield point, they provide a uniform consistency when mixed with a fermented milk product, a uniform distribution of fruit particles in a packaging container and an extended shelf life of the finished product.

Thus, the use of dairy raw materials (cottage cheese whey) in combination with pectin concentrates will allow not only rational use of all components of milk, but also biologically complete pectin-containing dairy products, while expanding the range of therapeutic and prophylactic food products with pronounced functional properties.

The technological process for producing a fruit-jelly milk dessert is carried out by mixing the following components in a specific order: prepare an aqueous pectin solution at a temperature of 40 ° C, then add serum with constant stirring. The resulting solution is added to a mixture consisting of berry base, sugar and citric acid, and mixed thoroughly. Then the mixture is pasteurized at 95 ° C for 10 minutes, cooled to a temperature of 40 ° C and sent for further use or canned aseptically.

Examples of specific performance.

Example 1. We take the feedstock in the following ratio of components, wt.%:

Berry raw eighteen Granulated sugar 17 Lemon acid 0.2 An aqueous solution of pectin and serum 64.8

An aqueous solution of pectin and curd whey is prepared as follows: 1.4 g of pectin is dissolved in 50.72 g of water at a temperature of 40 ° C and 12.68 g of serum are added with constant stirring. The resulting mixture was added in an amount of 64.8 wt.% To the composition, including 18 g of blackberry, 17 g of sugar, 0.2 g of citric acid, and mixed. The mixture is pasteurized at 95 ° C for 10 minutes, cooled to a temperature of 40 ° C and sent for further use or canned aseptically by packaging in a plastic container.

The resulting fruit and jelly milk dessert has a natural taste and color characteristic of added raw materials, but slightly expressed jelly ability. Quality indicators are presented in tables 2-4.

Example 2. Fruit-jelly milk dessert is made, like example 1, with the following ratio of components, wt.%:

Berry raw twenty Granulated sugar eighteen Lemon acid 0.3 An aqueous solution of pectin and serum 61.8

To prepare a mixture of an aqueous solution of pectin and serum take 1.5 g of pectin, dissolve it in 48.16 g of water at a temperature of 40 ° C and with constant stirring add 12.04 g of serum.

The resulting dessert has a more pronounced, but not dense structure compared to example 1.

Example 3. Fruit-jelly milk dessert is made, like example 1, in the following ratio of components, wt.%:

Berry raw 29th Granulated sugar 33 Lemon acid 0.4 An aqueous solution of pectin and serum 37.6

To prepare a mixture of an aqueous solution of pectin and serum take 4 g of pectin, dissolve it in 26.88 g of water at a temperature of 40 ° C and with constant stirring add 6.72 g of serum.

Fruit and jelly dessert has a well-defined taste of the berries used and a moderately dense structure that matches the tastes of consumers.

Example 4. Fruit-jelly milk dessert is made, as well as example 1 in the following ratio of components, wt.%:

Berry raw 40 Granulated sugar 38 Lemon acid 0.5 An aqueous solution of pectin and serum 21.0

To prepare a mixture of an aqueous solution of pectin and serum take 5 g of pectin, dissolve it in 13.2 g of water at a temperature of 40 ° C and with constant stirring make 3.3 g of serum.

The dessert has a dense texture compared to example 3 and a pronounced sour taste and smell due to the added amount of raw berries.

Example 5. Fruit-jelly milk dessert is made, like example 1, with the following ratio of components, wt.%:

Berry raw 43 Granulated sugar 40 Lemon acid one An aqueous solution of pectin and serum 16,0

To prepare a mixture of an aqueous solution of pectin and serum take 6 g of pectin, dissolve it in 8 g of water at a temperature of 40 ° C and with constant stirring make 2 g of serum.

The resulting dessert has a denser consistency compared to example 4 and a pronounced sour taste and smell, which does not attract the consumer. Thus, the most attractive from the point of view of taste, aroma and appearance are samples No. 3 and No. 4.

Physicochemical parameters were studied in the samples of the obtained product: mass fraction of sugar, mass fraction of solids and titratable acidity. These studies are presented in table 2.

table 2 Physico-chemical characteristics of the claimed product The product's name Indicators Mass fraction of sugar,% Mass fraction of solids,% Titratable acidity,% Fruit and jelly milk dessert (sample No. 3) 38.87 39.02 1.06 Fruit and jelly milk dessert (sample No. 4) 41.07 42.34 1,07

A comparative assessment of the nutritional and biological value of the claimed and known products is presented in table 3.

Table 3 Comparative evaluation of the nutritional and biological value of the claimed and known products Product name Carbohydrate% Vitamins mg / 100 g Minerals, mg / 100 g Energy value, kcal / 100 g β-carotene FROM column AT Ca TO Na Mg P Fruit and jelly milk dessert (sample No. 3) 42 0,07 fourteen 0.02 thirty 125 0.9 16 22 168 Fruit and jelly milk dessert (sample No. 4) 45 0.1 fifteen 0,03 32 130 one 17 24 180 Food supplement containing berry raw materials 47 0.01 eighteen 0,03 32 48.3 5,4 5,4 6.9 188

Thus, natural pectin in combination with natural fruit and berry raw materials and cottage cheese whey causes a higher nutritional and biological value in the developed product, while at the same time ensuring its functional properties.

The developed products were evaluated by members of the tasting commission on a five-point system. The tasting results are listed in table 4.

Table 4 Tasting Results The product's name Indicators Color Taste and smell Appearance Consistency Grade point average Fruit and jelly milk dessert (sample No. 3) 4.6 4.4 4.4 4.4 4,5 Fruit and jelly milk dessert (sample No. 4) 4.7 4.4 4.4 4.4 4,5

Sample No. 3 — Fruit and jelly milk dessert — was recognized as the best in its organoleptic properties: it had a pronounced aroma, natural color, and taste typical of the raw materials used.

Thus, the developed product along with functional properties has high biological and nutritional value and has high organoleptic characteristics.

Claims (1)

Fruit and jelly milk dessert, including pre-crushed fruit and berry raw materials, granulated sugar, citric acid, water, a structure stabilizer, characterized in that citrus pectin is used as a stabilizer in the form of a 4% aqueous solution, mixed at a temperature of 40 ° C with curd whey in a ratio of 4.6: 1.