FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to frozen dessert products with a dry, soft and crumbly texture. A frozen dessert whipped product is proposed, which contains as an ingredient a mixture with a high content of starch and dietary fiber, puree from the pulp of ripe and mid-ripening bananas, where mid-ripening bananas should be from 40% of 70% of the total amount of bananas, as an emulsifier, linseed oil, as sugar content regulator Jerusalem artichoke syrup, with the following ratio of the initial ingredients, wt.%: mashed bananas, ripe and mid-season with a solids content of 26% 85-88%; cold pressed linseed oil with a fat content of 99.9% 8.5-10%; Jerusalem artichoke syrup with a dry matter content of 65% 3.5-5.5%, and the mixture of ingredients is prepared without heating. In this case, the frozen dessert product may additionally contain buckwheat flour as a water-retaining agent in an amount of 1.7 wt.%; black currant berries with a solids content of 15% as a flavoring fruit and berry filler in an amount of 11.4 wt.%; 5% aqueous solution of ascorbic acid as an acidity regulator in the amount of 1.35 wt.%; dry cocoa powder as a flavoring filler in an amount of 3.58 wt.%; dry coconut flakes as a flavoring filler in an amount of 2.47 wt.%, coconut flour as a water-retaining component in an amount of 2.05 wt.% and a 5% aqueous solution of ascorbic acid as an acidity regulator in an amount of 1.4 wt.%.
EFFECT: invention provides an increase and preservation of the nutritional value of the product for groups of consumers prone to allergic reactions to dairy, animal and a number of vegetable proteins of legumes, due to the increased content of potassium, fatty acids "Omega-3", vitamin complexes and plant fibers in the composition of natural ingredients the initial mixture, and also allows achieving structural and mechanical parameters similar in consistency and taste to creamy ice cream with a light banana flavor.
6 cl, 3 tbl, 6 ex
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Authors
Dates
2021-10-19—Published
2021-02-10—Filed