Abstract
The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is a source of solids, sweetener, cryoprotectants (at high DE) and thickener (for low values of DE). The starch syrups with fundamentally different functional and technological properties are chosen for the study: high glucose-fructose syrup HGFS-98 (DE = 98) and low-sugar starch syrup GFS-30 (DE = 30). To determine the size of ice crystals in ice cream, a light microscope of the brand XS-2610 with a cooling chamber is used for an increase of x600, and the cryoscopic temperature is measured by cryostat and Beckmann thermometer (TL-1) to calculate the content of frozen out water. The regularities of the process of water freez-out in ice cream with milk fat content of 3.5%, creamy fat content of 10% and filling with fat content of 15% in the temperature range from minus 6ºС to minus 40ºС are established. In particular, the content of frozenwater in ice-cream at certain stages of the technological process is determined. The results are used to optimize the prescription composition of ice cream with starch syrup. It is recommended to use hydrocarbon complexes consisting of HGFS-98 and GFS-30 in the ratio of 30:70 to 80:20 to reduce the content of frozen water in ice cream of different chemical compositions. The results of the study are of practical importance and allow to obtain in production conditions the fine-crystalline structure of ice cream with starch syrup.
Highlights
Formulation of the problemThe dispersion of ice cream is free and bound water in its total content in the range of 58 to 75%
To determine the size of ice crystals in ice cream, a light microscope of the brand XS-2610 with a cooling chamber is used for an increase of x600, and the cryoscopic temperature is measured by cryostat and Beckmann thermometer (TL-1) to calculate the content of frozen out water
High quality ice cream contains small ice crystals of no more than 55–60 microns.The reason for the formation of the roughly crystalline structure of the product is the presence of large ice crystals.In the first place, the chemical composition of ice cream affects the degree of freezing of water: the content of sugars and fat [5,6]
Summary
Україна, 01601 4кафедра технології молочних, олійно-жирових продуктів і косметики. Досліджено процес виморожування води у нових видах морозива з крохмальною патокою на окремих етапах технологічного процесу. Патока крохмальна як продукт деструкції кукурудзяного крохмалю характеризується різними значеннями декстрозного еквіваленту (ДЕ). Встановлено закономірності процесу виморожування води у морозиві молочному жирністю 3,5%, вершковому жирністю 10% та пломбірі жирністю 15% в температурному діапазоні від мінус 6oС до мінус 40oС. Встановлено вміст вимороженої води у морозиві на окремих етапах технологічного процесу. Одержані результати застосовано для оптимізації рецептурного складу морозива з крохмальною патокою. Для зниження вмісту вимороженої води у морозиві різного хімічного складу, рекомендовано застосовувати вуглеводні комплекси, що складаються з HGFS-98 і GFS-30 за співвідношень від 30:70 до 80:20.
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