RU2642099C2 - Method of ice-cream production with nanostructured betulin - Google Patents
Method of ice-cream production with nanostructured betulin Download PDFInfo
- Publication number
- RU2642099C2 RU2642099C2 RU2016122847A RU2016122847A RU2642099C2 RU 2642099 C2 RU2642099 C2 RU 2642099C2 RU 2016122847 A RU2016122847 A RU 2016122847A RU 2016122847 A RU2016122847 A RU 2016122847A RU 2642099 C2 RU2642099 C2 RU 2642099C2
- Authority
- RU
- Russia
- Prior art keywords
- betulin
- nanostructured
- ice cream
- ice
- cream
- Prior art date
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 15
- JYDNKGUBLIKNAM-UHFFFAOYSA-N Oxyallobutulin Natural products C1CC(=O)C(C)(C)C2CCC3(C)C4(C)CCC5(CO)CCC(C(=C)C)C5C4CCC3C21C JYDNKGUBLIKNAM-UHFFFAOYSA-N 0.000 title claims abstract description 11
- FVWJYYTZTCVBKE-ROUWMTJPSA-N betulin Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(CO)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C FVWJYYTZTCVBKE-ROUWMTJPSA-N 0.000 title claims abstract description 11
- MVIRREHRVZLANQ-UHFFFAOYSA-N betulin Natural products CC(=O)OC1CCC2(C)C(CCC3(C)C2CC=C4C5C(CCC5(CO)CCC34C)C(=C)C)C1(C)C MVIRREHRVZLANQ-UHFFFAOYSA-N 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 5
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 5
- 239000000661 sodium alginate Substances 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract 2
- 230000000996 additive effect Effects 0.000 claims abstract 2
- 230000035943 smell Effects 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82B—NANOSTRUCTURES FORMED BY MANIPULATION OF INDIVIDUAL ATOMS, MOLECULES, OR LIMITED COLLECTIONS OF ATOMS OR MOLECULES AS DISCRETE UNITS; MANUFACTURE OR TREATMENT THEREOF
- B82B1/00—Nanostructures formed by manipulation of individual atoms or molecules, or limited collections of atoms or molecules as discrete units
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
Изобретение относится к пищевой промышленности, а именно к производству мороженого.The invention relates to the food industry, namely to the production of ice cream.
Наиболее близким по технической сущности является способ производства пломбира, предусматривающий подготовку рецептурных компонентов, смешивание молока цельного сгущенного с сахаром, сахарного песка и питьевой воды в соотношении по массе 28:53:19, смешивание сливок 40%-ной жирности, масла сливочного крестьянского, молока нежирного сгущенного с сахаром, молока сухого цельного, сахарного песка, пшеничной муки, казеината натрия и питьевой воды, пастеризацию, гомогенизацию, охлаждение, фризерование, фасовку и закаливание (Технологическая инструкция по производству мороженого. - М.: Агропромиздат, 1998. С. 13-47).The closest in technical essence is a method for the production of ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19, mixing cream of 40% fat, peasant butter, milk non-fat condensed sugar, whole milk powder, granulated sugar, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological Instrument uktsiya for the production of ice cream -. M .: Agropromizdat, 1998, pp 13-47).
Техническим результатом изобретения является получение в ассортименте нового мороженого со специфическими органолептическими свойствами, обогащенного биологически активными веществами растительного сырья.The technical result of the invention is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.
Этот результат достигается способом, представленным в примерах.This result is achieved by the method presented in the examples.
Необходимый для этого способа наноструктурированный бетулин получают по патенту №2574899 от 10.02.2016.The nanostructured betulin necessary for this method is obtained according to patent No. 2574899 of 02/10/2016.
ПРИМЕР 1EXAMPLE 1
Предварительно производят подготовку рецептурных компонентов, заключающуюся в том, что 500 мл 20%-ных сливок, 125 мл 3,2%-ного молока нагревают до кипения, затем добавляют 2 г наноструктурированного бетулина в альгинате натрия. Одновременно с этим 5 желтков яиц взбивают с 150 г сахара, затем к взбитым яйцам добавляют нагретые сливки с молоком. Перемешивают смесь и снова нагревают, медленно перемешивая до загущения. Загущенную смесь охлаждают, фризеруют и закаливают.Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 3.2% milk are heated to boiling, then 2 g of nanostructured betulin in sodium alginate are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. Stir the mixture and heat again, slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.
Получают 1000 г мороженого.Get 1000 g of ice cream.
ПРИМЕР 2EXAMPLE 2
Предварительно производят подготовку рецептурных компонентов, заключающуюся в том, что 500 мл 20%-ных сливок, 125 мл 2,5%-ного молока нагревают до кипения, затем добавляют 2 г наноструктурированного бетулина в альгинате натрия. Одновременно с этим 5 желтков яиц взбивают с 150 г сахара, затем к взбитым яйцам добавляют нагретые сливки с молоком. Перемешивают смесь и снова нагревают, медленно перемешивая до загущения. Загущенную смесь охлаждают, фризеруют и закаливают.Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 2.5% milk are heated to boiling, then 2 g of nanostructured betulin in sodium alginate are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. Stir the mixture and heat again, slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.
Получают 1000 г мороженого.Get 1000 g of ice cream.
ПРИМЕР 3EXAMPLE 3
Предварительно производят подготовку рецептурных компонентов, заключающуюся в том, что 500 мл 20%-ных сливок, 125 мл 1,5%-ного молока нагревают до кипения, затем добавляют 2 г наноструктурированного бетулина в альгинате натрия. Одновременно с этим 5 желтков яиц взбивают с 150 г сахара, затем к взбитым яйцам добавляют нагретые сливки с молоком. Перемешивают смесь и снова нагревают, медленно перемешивая до загущения. Загущенную смесь охлаждают, фризеруют и закаливают.The prescription components are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 1.5% milk are heated to boiling, then 2 g of nanostructured betulin in sodium alginate are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. Stir the mixture and heat again, slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.
Получают 1000 г мороженого.Get 1000 g of ice cream.
Продукт имеет следующие свойства: кислотность 20°T, вкус и запах - чистый, характерный для данного вида мороженого, без посторонних привкусов и запахов; консистенция - плотная; структура - однородная; цвет - равномерный по всей массе; взбитость мороженого - 100%.The product has the following properties: acidity 20 ° T, taste and smell - pure, characteristic for this type of ice cream, without extraneous smacks and smells; the consistency is dense; the structure is homogeneous; color - uniform throughout the mass; ice cream overrun - 100%.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2016122847A RU2642099C2 (en) | 2016-06-08 | 2016-06-08 | Method of ice-cream production with nanostructured betulin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2016122847A RU2642099C2 (en) | 2016-06-08 | 2016-06-08 | Method of ice-cream production with nanostructured betulin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2016122847A RU2016122847A (en) | 2017-12-13 |
| RU2642099C2 true RU2642099C2 (en) | 2018-01-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2016122847A RU2642099C2 (en) | 2016-06-08 | 2016-06-08 | Method of ice-cream production with nanostructured betulin |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2642099C2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2354121C2 (en) * | 2007-03-20 | 2009-05-10 | Общество с ограниченной ответственностью "Биопродукт" | Production method of sour-milk product for functional feeding and good, produced by this method |
| US7708915B2 (en) * | 2004-05-06 | 2010-05-04 | Castor Trevor P | Polymer microspheres/nanospheres and encapsulating therapeutic proteins therein |
| RU2010139015A (en) * | 2010-09-23 | 2011-03-20 | Общество с ограниченной ответственностью "БЕРЕЗОВЫЙ МИР" (RU) | FUNCTIONAL DAIRY PRODUCT, COMPONENT WITH FUNCTIONAL PROPERTIES FOR PRODUCTION OF FUNCTIONAL DAIRY PRODUCT, METHOD FOR PRODUCING FUNCTIONAL DAIRY PRODUCT |
-
2016
- 2016-06-08 RU RU2016122847A patent/RU2642099C2/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7708915B2 (en) * | 2004-05-06 | 2010-05-04 | Castor Trevor P | Polymer microspheres/nanospheres and encapsulating therapeutic proteins therein |
| RU2354121C2 (en) * | 2007-03-20 | 2009-05-10 | Общество с ограниченной ответственностью "Биопродукт" | Production method of sour-milk product for functional feeding and good, produced by this method |
| RU2010139015A (en) * | 2010-09-23 | 2011-03-20 | Общество с ограниченной ответственностью "БЕРЕЗОВЫЙ МИР" (RU) | FUNCTIONAL DAIRY PRODUCT, COMPONENT WITH FUNCTIONAL PROPERTIES FOR PRODUCTION OF FUNCTIONAL DAIRY PRODUCT, METHOD FOR PRODUCING FUNCTIONAL DAIRY PRODUCT |
Non-Patent Citations (1)
| Title |
|---|
| "Технологическая инструкция по производству мороженого". - М.: Агропромиздат, 1988. С. 13-47. * |
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| Publication number | Publication date |
|---|---|
| RU2016122847A (en) | 2017-12-13 |
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