RU2008104462A - METHOD FOR PRODUCING DAIRY-PROTEIN PRODUCT - Google Patents
METHOD FOR PRODUCING DAIRY-PROTEIN PRODUCT Download PDFInfo
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- RU2008104462A RU2008104462A RU2008104462/13A RU2008104462A RU2008104462A RU 2008104462 A RU2008104462 A RU 2008104462A RU 2008104462/13 A RU2008104462/13 A RU 2008104462/13A RU 2008104462 A RU2008104462 A RU 2008104462A RU 2008104462 A RU2008104462 A RU 2008104462A
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- RU
- Russia
- Prior art keywords
- milk
- clot
- protein product
- producing
- mixed
- Prior art date
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- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
1. Способ получения молочно-белкового продукта, включающий замачивание соевого зерна, его измельчение и разделение полученной суспензии на жидкую и нерастворимую фракции с отделением белкового сгустка от сыворотки, отличающийся тем, что замачивание зерна осуществляют до появления ростков размером 0,5-1,5 мм с последующим измельчением пророщенного зерна и коагуляцией белка в жидкой фракции кефирным продуктом в соотношении 1:1 при температуре 50-60°С с экспозицией 25-30 мин, а отделенные сгусток и сыворотку смешивают с наполнителями. ! 2. Способ получения молочно-белкового продукта по п.1, отличающийся тем, что сгусток влажностью 80% смешивают с фруктовым или ягодным компонентом в соотношении 9:1. ! 3. Способ получения молочно-белкового продукта по п.1, отличающийся тем, что сгусток влажностью 70% смешивают с папоротниковой пастой в соотношении 8:2. ! 4. Способ получения молочно-белкового продукта по п.1, отличающийся тем, что сгусток влажностью 65% смешивают с чесночной пастой в соотношении 17:1. ! 5. Способ получения молочно-белкового продукта по п.1, отличающийся тем, что сгусток влажностью 60% сушат до влажности 5-7% и измельчают до порошкообразного состояния. ! 6. Способ получения молочно-белкового продукта по п.1, отличающийся тем, что сыворотку смешивают, или с апельсиновым, или с гранатовым, или с грейпфрутовым, или с вишневым, или с клубничным, или с грушевым нектаром в соотношении 3:1.1. A method of obtaining a milk-protein product, including soaking soybean grain, grinding and separating the resulting suspension into a liquid and insoluble fraction with the separation of the protein clot from whey, characterized in that the soaking of the grain is carried out until the appearance of sprouts of 0.5-1.5 mm, followed by grinding the sprouted grain and coagulating the protein in the liquid fraction with a kefir product in the ratio 1: 1 at a temperature of 50-60 ° C with an exposure of 25-30 minutes, and the separated clot and serum are mixed with excipients. ! 2. A method of producing a milk-protein product according to claim 1, characterized in that the clot with a humidity of 80% is mixed with a fruit or berry component in a ratio of 9: 1. ! 3. The method of producing a milk-protein product according to claim 1, characterized in that the clot with a moisture content of 70% is mixed with fern paste in a ratio of 8: 2. ! 4. The method of producing a milk-protein product according to claim 1, characterized in that the clot with a moisture content of 65% is mixed with garlic paste in a ratio of 17: 1. ! 5. A method of producing a milk-protein product according to claim 1, characterized in that the clot with a moisture content of 60% is dried to a moisture content of 5-7% and ground to a powder state. ! 6. The method of producing a milk-protein product according to claim 1, characterized in that the whey is mixed with either orange, or pomegranate, or grapefruit, or cherry, or strawberry, or pear nectar in a ratio of 3: 1.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2008104462/13A RU2375884C2 (en) | 2008-02-05 | 2008-02-05 | Milk-protein product production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2008104462/13A RU2375884C2 (en) | 2008-02-05 | 2008-02-05 | Milk-protein product production method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2008104462A true RU2008104462A (en) | 2009-08-10 |
RU2375884C2 RU2375884C2 (en) | 2009-12-20 |
Family
ID=41049183
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2008104462/13A RU2375884C2 (en) | 2008-02-05 | 2008-02-05 | Milk-protein product production method |
Country Status (1)
Country | Link |
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RU (1) | RU2375884C2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2751794C1 (en) * | 2020-10-21 | 2021-07-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Method for producing soy-fern functional ingredient |
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2008
- 2008-02-05 RU RU2008104462/13A patent/RU2375884C2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
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RU2375884C2 (en) | 2009-12-20 |
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Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20150206 |