RU2568690C1 - Method for production of "antarktida" ice cream - 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 during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of apples, additional drying in microwave filed till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, unsalted butter, whole dry milk, invert syrup, potato starch, 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: manufactured ice cream is enriched with biologically active substances of apples and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

Description

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

A known method of producing ice cream "Antarctica", providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, S. 13-80).

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 by the fact that in the method of producing ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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.

To prepare an invert syrup, the prescription amount of granulated sugar is poured with drinking water in a ratio by weight of 25:11 and inverted with tartaric or citric acid for 45 ± 5 minutes in accordance with standard technology (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 14-15).

Prepared milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, 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)

Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the 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 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000