Frozen dessert

Abstract

FIELD: food industry.SUBSTANCE: invention can be used for the production of fruit and berry-based ice cream with the addition of flavouring and biologically active additives. A frozen dessert is offered, which is made on the basis of currant puree, obtained by boiling currants with granulated sugar and filtered drinking water at a temperature of 80 °C for 30 minutes, followed by whipping, adding dextrose, squeezed natural lemon juice, prepared food stabilizer, further freezing the resulting mixture with an increase in volume to 35%, dosing out portions of 160 g and hardening to a temperature of minus 18 °C in the centre of the product, with the following ratio of the initial components, wt.%: currant 30.0±5; granulated sugar 38.0±5; dextrose 5.0±5; natural squeezed lemon juice 0.1±0.05; food stabilizer - 0.1±0.05; the rest is filtered drinking water. A “КПЭМ-60-ОР” electric tilting food boiler is used for boiling, a Hurakan HKN-CFV90 juicer is used to obtain squeezed lemon juice, a Bear Varimixer with a 60-liter bowl capacity is used for whipping, a BQL-HD40 batch freezer for hard ice cream is used for freezing, a BELDOS Beltop UNO 275 depositor / dispenser is used for moulding, and an IRBIS BCF / BC series intensive air cooling and freezing chamber is used for hardening.EFFECT: increase in the nutritional value of the product.7 cl, 11 tbl

Description

[0001] The invention relates to the food industry and can be used for the production of fruit and berry-based ice cream with the addition of flavoring and biologically active additives.

[0002] The closest to the claimed technical solution is “Summer Fantasy Ice Cream” UA 7768U [1], containing carrot puree, granulated sugar, stabilizer and drinking water, apple, pear puree and white currant puree with the following ratio of components (kg per 100 kg of finished ice cream):

[0003] - carrot puree with a dry matter content of at least 10% 10-12,

[0004] - apple puree with a dry matter content of at least 12% 10-12,

[0005] - pear puree with a dry matter content of at least 12% 12-14,

[0006] - puree of white currant berries with a dry matter content of at least 14% 10-12,

[0007] - granulated sugar 26-28,

[0008] - stabilizer 0.2-0.3,

[0009] - drinking water the rest.

[0010] The disadvantages of the product include insufficient currant content in the finished product, which reduces the nutritional value of the product.

[0011] Technical result: increasing the nutritional value of the product.

[0012] The technical result is achieved in that the Frozen dessert is characterized by the fact that it is made on the basis of currant puree obtained by boiling currants with granulated sugar and filtered drinking water at a temperature of 80°C for 30 minutes, followed by whipping, adding dextrose, squeezed natural lemon juice, prepared food stabilizer, further freezing the resulting mixture with an increase in volume to 35%, dosing portions of 160 g and hardening to a temperature of minus 18°C ​​in the center of the product, with the following ratio of the original components, wt.%;

[0013] - currant - 30.0±5,

[0014] - granulated sugar - 38.0±5,

[0015] - dextrose - 5.0±5,

[0016] - natural lemon juice - 0.1±0.05,

[0017] - food stabilizer - 0.1±0.05,

[0018] - filtered drinking water – the rest.

[0019] The finished product is characterized by:

[0020] - mass fraction of sugars (including sucrose) - 24.0-26.0%,

[0021] - mass fraction of fruit dry matter - 2.0-4.0%,

[0022] - mass fraction of total dry matter - 28.0-29.0%,

[0023] - organoleptic characteristics: homogeneous slightly snowy structure without noticeable ice crystals, dense consistency, sweet-berry taste typical of currants, color from dark burgundy to burgundy,

[0024] - shelf life at a temperature of minus 18°C ​​- 180 days.

[0025] Implementation

[0026] Pre-rinse the currants under cold running water and then leave them in the cold water for 15 minutes. Sift the sugar through a sieve with mesh openings no larger than 3 mm. The prepared raw materials and filtered water are loaded into the cooking vessel of the KPEM-60-OR electric tilting food cooking kettle and boiled for 30 minutes. The cooking temperature is 80°C. Cooking the currants at these parameters preserves their beneficial properties and brings out their distinctive flavor, color, and aroma. The natural flavor and nutritional properties are preserved thanks to the heating of the puree during processing. The kettle is designed with double walls, with a liquid acting as a heat transfer agent between them, which heats the puree. If there is no water in the "steam jacket," the heating is automatically turned off. Table 1 - Technical characteristics of the electric tilting food boiler KPEM-60-OR.

[0027] Place the resulting base in the bowl of a Bear Varimixer planetary mixer fitted with a whisk attachment and beat at low speed (speed 1) for 5-7 minutes, then increase the speed (speeds 2-3). Next, add the juice from natural lemons. The juice is obtained as follows: wash the lemons, cut them into quarters, and squeeze them using a juicer. The juice from natural lemons enhances the currant flavor and enriches the dessert with vitamins. Then add the pre-prepared stabilizer. Sift the stabilizer through a sieve with mesh openings no larger than 1.5 mm. Finally, add the prepared stabilizer (dextrose) at low speed; it slows crystallization after the product hardens. Mix again until smooth. The stabilizer binds free moisture, increases viscosity, promotes structure formation, improves consistency, and ensures the delicate texture of the currant dessert. Increases resistance to melting.Thawing and refreezing currant puree is not permitted. Table 2 - Technical specifications of the Hurakan HKN-CFV90 juicer. Table 3 - Technical specifications of the Bear Varimixer with a 60-liter bowl.

[0028] Ready-made currant puree is loaded into the BQL-HD40 batch freezer for hard (soft) ice cream. Its main component is a cylinder with a cooling jacket containing a whipping mechanism (a rapidly rotating mixer with blades). A coolant enters the jacket, cooling the mixture to -4°C. The ice layer that forms on the cylinder surface is cut off and crushed by blades. As a result of whipping, the volume of the mixture increases by up to 35%. As the whipping mechanism rotates, the mixture reaches a certain consistency. The machine beeps after 12 minutes, and the currant mixture is fed to the dispenser to achieve the required product temperature. Table 4 - Technical specifications of the BQL-HD40 batch freezer for hard ice cream.

[0029] The prepared whipped currant mixture, cooled to -4°C, is fed to the BELDOS Beltop UNO 275 depositor / dispenser and dosed into a branded paper cup (Packaging made of combined materials for industrial and household food products: cups made of laminated cardboard, including those with a printed pattern) with a wooden spoon for the convenience of customers. 160 grams are dispensed. Table 5 - Technical characteristics of the BELDOS Beltop UNO 275 depositor / dispenser

[0030] Then the currant dessert in a cup is placed in the IRBIS BCF / BC series intensive air cooling and freezing chamber for hardening to -32 degrees. When the temperature in the center of the product reaches -18°C, the temperature in the center of the product is checked with a probe. The time spent in the shock chamber is 60 minutes. Then the dessert is packaged in a corrugated box and stored in a refrigeration chamber with a temperature of -18°C. Table 6 - Technical specifications of the IRBIS BCF / BC series intensive air cooling and freezing chamber

[0031] According to organoleptic indicators, the currant dessert meets the requirements specified in Table 7.

[0032] Table 8 – Microbiological indicators of Currant dessert

[0033] In terms of physicochemical indicators, the currant dessert meets the requirements specified in Table 9.

[0034] In terms of the content of toxic elements, mycotoxins, and the level of radionuclides, the currant dessert meets the requirements established by TR CU 021 indicated in Table 10.

[0035] The flow chart is shown in Table 11.

[0036] The nutritional and energy value of the finished product is:

[0037] - proteins – 0.34,

[0038] - fats – 0.14,

[0039] - carbohydrates 27.5.

[0040] Technical Result: The claimed method for producing a currant dessert yields a product with a natural currant flavor, color, and aroma, with a core temperature no higher than minus 18°C, and without colorings or artificial preservatives. This method provides optimal organoleptic properties and allows it to be used as a cold berry dessert for various population groups (excluding individual intolerances and prescription ingredients).

[0041] Industrial applicability. The proposed method for producing a currant dessert can be implemented in food processing facilities specializing in the production of frozen berry products and desserts. The product is characterized by the natural flavor, color, and aroma of currants and contains no dyes or artificial preservatives, meeting the quality and environmental requirements of modern consumers. Temperature control ensures that the core of the product remains at a temperature no higher than -18°C, which is essential for production lines for cold berry desserts and their storage.

[0042] Thus, the product has commercially viable applicability as a cold berry dessert for the mass market, with the possibility of further adaptation of flavor sets and portion sizes, taking into account the requirements of regulations and food safety standards.

Claims

1. A frozen dessert characterized by the fact that it is made on the basis of currant puree obtained by boiling currants with granulated sugar and filtered drinking water at a temperature of 80°C for 30 minutes, followed by whipping, adding dextrose, squeezed natural lemon juice, prepared food stabilizer, further freezing of the resulting mixture with an increase in volume to 35%, dosing out portions of 160 g and hardening to a temperature of minus 18°C ​​in the center of the product, with the following ratio of the original components, wt.%: Currant 30,0±5 Granulated sugar 38,0±5 Dextrose 5,0±5 Natural squeezed lemon juice 0,1±0,05 Food stabilizer 0,1±0,05 Filtered drinking water rest 2. A frozen dessert according to paragraph 1, characterized in that a KPEM-60-OR electric tilting food boiler is used for boiling.

3. A frozen dessert according to item 1, characterized in that a Hurakan HKN-CFV90 juicer is used to obtain squeezed lemon juice.

4. A frozen dessert according to item 1, characterized in that a Bear Varimixer with a bowl capacity of 60 liters is used for whipping.

5. A frozen dessert according to paragraph 1, characterized in that a BQL-HD40 batch freezer for hard ice cream is used for freezing.

6. A frozen dessert according to item 1, characterized in that a BELDOS Beltop UNO 275 depositor / dispenser is used for forming.

7. A frozen dessert according to paragraph 1, characterized in that an IRBIS BCF / BC series intensive air cooling and freezing chamber is used for hardening.

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