LT4418B - Aromatized curd whey products - Google Patents

Abstract

This invention is related to the dairy industry, namely new products made of whey. The proposed dessert products made of whey consist of whey, water, sugar, aroma, stabiliser, and selectively cream or starch.

Description

The invention relates to the dairy industry. It describes aromatized whey products.

Whey is a by-product of cheese and cottage cheese production. Whey contains lactose, mineral salts, vitamins and protein. It is a valuable dietary product which is useful after heavy exercise, disturbed electrolyte balance in the body after vomiting or diarrhea.

However, secondary raw materials for the dairy industry are mostly sold for animal feed. Expensive ultrafiltration equipment requiring qualified maintenance is required to make them into various concentrates or to extract valuable components. Therefore, the easiest and cheapest way to use whey is to make dessert products from them.

Well-known dessert dairy products are yogurts, such as those described in patent FR 2 563 414. However, they are made from fermented milk by the addition of various fruit and berry additives. Dessert whey drinks, saturated with carbon dioxide and whey champagne, which are obtained by controlling diluted whey with water in champagne yeast are known in Lithuania (J.Dukstas et al., Milk Processing Technology, Vilnius, 1994, p. 341). The carbonic acid in the beverages gives the consumer specific sensations that are typical of sparkling beverages.

The object of the present invention is to extend the range of dessert dairy products by providing the consumer with new sensory sensations.

The whey products of the present invention are prepared from the following raw materials:

- curd whey that complies with LST 1139 requirements;

- drinking water;

- sugar;

- roll, 20 or 35% fat;

- starches;

- flavorings;

- stabilizers;

- food colors.

Depending on the flavor used, whey products can be raspberries, oranges, cherries, pineapples, chocolates and others. Starch and cream are optional. Starch-free products are beverages, and starch-based puddings.

The organoleptic characteristics of whey products are given in Table 1.

TABLE

Indicator name Characteristics Drink Pudding Consistency Clear liquid Homogeneous, solid jelly mass Taste and smell Sweet and sour. Taste and odor are not allowed. The smell is typical of the flavor used. Color Different shades, depending on the paint used.

The physical and chemical characteristics of the products are shown in Table 2.

TABLE

Name of the indicator Rate (kg / 1000 kg product) Drink Pudding 2% fat content 3.5% fat content Fat, no less how, % 2.0 3.5 Acidity, no more than, ° T 55.0 45.0 45.0 Dry matter, no less than, % 13.0 20.0 21.0 Ethyl alcohol, no more than, % 1.0 1.0 1.0

The microbiological characteristics of the products must comply with the requirements of HN 54. The nutritional and energy value of the products per 100g is given in Table 3.

TABLE

- ^ Indicator Product Proteins Fat Anglican decks Energetic value, kcal Drink 0.4 0.1 11.7 50.7 2% fat pudding 0.78 2.5 16.5 93.6 3.5% fat pudding 0.80 4.3 16.5 109.4

The sequence of the technological process of whey products is as follows:

- raw material preparation;

- mixing of raw materials;

- heat treatment;

- packing, chilling.

The formula for the production of whey products (kg / 1000 kg of product) is given in Table 4.

The curd whey for the production of flavored products is precipitated and cooled to room temperature. Sugar is sifted. The drinking water is heated to 95 ° C. The stabilizer is mixed with the sugar and dissolved in hot water, mixing well. The whey is mixed with coloring agents, flavorings and, where appropriate, with starch and cream. Add the stabilizer and sugar solution and mix thoroughly. The pH of the mixture is adjusted to 3.8-3.9 for the beverage and to 4.2 for the pudding. If necessary acidify with 50% citric acid solution. Leave the mixture for 30 minutes. swelling. Then heat to 85 ° C, stirring constantly. This temperature is maintained under stirring for 10-20 minutes, then cooled to 40 ° C and packaged in polymer containers. The product is cooled to 8 ^° C and stored at that temperature until disposal.

TABLE

Ingredients Rate (kg / 1000 kg product) Drink 2% fat content pudding 3.5% fat content pudding Curd whey 500 569.38 569.38 sugar 100 120 120 Water 390 150 150 Cream, 20% fat - 100 - Cream, 35% fat - - 100 Starch - 25th 25th Flavorings 0.5 0.6 0.6 Food colors 0.02 0.02 0.02 Stabilizer 5 Citric acid 2 2 2

The invention is further illustrated by the following examples which are merely illustrative and not limiting.

EXAMPLE

Flavored orange drink

Curd whey for beverage precipitation is cooled to room temperature. Sugar (100 kg) is sifted. Heat 150 kg of drinking water to 95 ° C. Chamulsion GTB (4 kg) stabilizer is mixed with 100 kg of sugar and dissolved in hot water, mixing well. 500 kg of whey is mixed with 0,02 kg of food coloring and 0,5 kg of orange flavoring. Add the stabilizer and sugar solution and mix thoroughly. The pH of the mixture is adjusted to 3,8 to 3,9 by acidification with 50% citric acid solution. Leave the mixture for 30 minutes. Then heat to 85 ° C, stirring constantly. Stir at this temperature for 10-20 minutes, then cool to 40 ° C and pack into polymer containers. The product is cooled to 8 ⁰ C and stored at that temperature until disposal.

EXAMPLE

Raspberry 3.5% fat pudding

Curd whey for pudding is precipitated and cooled to room temperature. Sugar is sifted. Heat 150 kg of drinking water to 95 ° C. Chamulsion PWY (15 kg) stabilizer is mixed with 120 kg sugar and dissolved in hot water, mixing well. 569.38 kg whey is mixed with 0.02 kg dye, 0.6 kg raspberry flavor, 25 kg starch and 100 kg 35% fat cream. Add the stabilizer and sugar solution and mix thoroughly. Adjust the pH of the mixture to 4,2. Leave the mixture for 30 minutes. swelling. Then heat to 85 ° C, stirring constantly. This temperature is maintained under stirring for 10-20 minutes, then cooled to 40 ° C and packaged in polymer containers. The product is cooled to 8 ^° C and stored at that temperature until disposal.

Claims (2)

DEFINITION OF INVENTION 5 1. Flavored curd whey products, containing by weight, the following ingredients: curd whey 49 57 water 15th 39 sugar 9.9 12th 10th flavoring 0.049 - 0.061 stabilizer 0.49 - 1.51 food colors 0.002 citric acid, not more than 0.2, in addition, optionally includes: 15th cream 9.5 - 10.5 starch 2.4 - 2.6. Products according to claim 1, characterized in that they contain contains the following ingredients, by weight: curd whey 49 51 20 water 38 39 sugar 9.9 10.1 flavoring 0.049 - 0.05 stabilizer 0.4 - 1.5 food colors 0.002 25 citric acid, not more than 0.2. * Articles according to claim 1, b e s i s k i r i a n t y s that the flavor is selected from the group consisting of raspberry, orange, cherry, pineapple and chocolate flavoring.