RU2550021C1 - Dairy ice cream production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples cutting, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of apples, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. Then one performs mixing of 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, sugar sand, agaroid, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

Description

The invention relates to a technology for the production of ice cream.

A known method for the production of milk ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening (Technological instruction for the production of ice cream. - M .: Agropromizdat, 1998, p.13-32).

The technical result of the invention is to obtain a new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved in that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000

The method is implemented as follows.

Prepared apples are cut and dried by convective method to any intermediate moisture. At the same time, the apples acquire a soft plastic consistency. Then they are kept under pressure when heated to a temperature not lower than 100 ° C and relieve pressure to atmospheric. This leads to evaporation of part of the residual moisture and bloating of apples.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of the apples for a time sufficient to completely heat the raw material to the specified temperature.

Then the apples are dried in the microwave until the solids content is at least 85% and glazed with sugar.

Prepared milk of 3.2% fat, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. There, in the recipe ratio, glazed apples are served. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of apples.

The chemical composition of ice cream is enriched with biologically active substances of apples, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (1)

A method for the production of milk ice cream, involving the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000