RU2016119084A - The method of obtaining whey product with ginger - Google Patents

The method of obtaining whey product with ginger Download PDF

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Publication number
RU2016119084A
RU2016119084A RU2016119084A RU2016119084A RU2016119084A RU 2016119084 A RU2016119084 A RU 2016119084A RU 2016119084 A RU2016119084 A RU 2016119084A RU 2016119084 A RU2016119084 A RU 2016119084A RU 2016119084 A RU2016119084 A RU 2016119084A
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RU
Russia
Prior art keywords
ginger
whey
buttermilk
composition
obtaining
Prior art date
Application number
RU2016119084A
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Russian (ru)
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RU2645264C2 (en
Inventor
Сергей Михайлович Доценко
Алена Сергеевна Доценко
Юлия Александровна Гужель
Людмила Альбертовна Ковалева
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Амурский государственный университет"
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Priority to RU2016119084A priority Critical patent/RU2645264C2/en
Publication of RU2016119084A publication Critical patent/RU2016119084A/en
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Publication of RU2645264C2 publication Critical patent/RU2645264C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Claims (1)

Способ получения сывороточного продукта с имбирем, включающий получение композиции путем дезинтеграции имбиря свежего в молочно-белковой дисперсной среде в соотношении 1:4 с последующим отделением композиции, ее пастеризацию и сепарирование на обезжиренную белковую фракцию и сливки, которые сбивают с получением пахты с имбирем, а обезжиренную белковую фракцию подвергают термокислотной коагуляции при нагревании до 50°C и добавлении 5%-го водного раствора аскорбиновой кислоты в количестве 5% от объема обезжиренной белковой фракции с получением творожной сыворотки, смешивание творожной сыворотки с пахтой с имбирем в равном соотношении с получением бинарной сывороточно-пахтовой композиции, которую нагревают до 50°C и вносят 5%-ый водный раствор аскорбиновой кислоты в количестве 10% от объема бинарной сывороточно-пахтовой композиции с получением сывороточного продукта с имбирем.A method of obtaining a whey product with ginger, including obtaining a composition by disintegrating fresh ginger in a milk-protein dispersed medium in a ratio of 1: 4, followed by separation of the composition, pasteurizing and separating it into a low-fat protein fraction and cream, which are knocked down to obtain buttermilk with ginger, and the fat-free protein fraction is subjected to thermo-acid coagulation when heated to 50 ° C and the addition of a 5% aqueous solution of ascorbic acid in an amount of 5% of the volume of fat-free protein fraction to obtain curd whey, mixing curd whey with buttermilk with ginger in equal proportions to obtain a binary whey-buttermilk composition, which is heated to 50 ° C and add 5% aqueous solution of ascorbic acid in an amount of 10% of the volume of binary whey-buttermilk composition with obtaining a whey product with ginger.
RU2016119084A 2016-05-17 2016-05-17 Production method of whey product with ginger RU2645264C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016119084A RU2645264C2 (en) 2016-05-17 2016-05-17 Production method of whey product with ginger

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016119084A RU2645264C2 (en) 2016-05-17 2016-05-17 Production method of whey product with ginger

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
RU2015122086/10A Division RU2595378C1 (en) 2015-06-09 2015-06-09 Method for producing diary products containing vitamins for specialized purposes

Publications (2)

Publication Number Publication Date
RU2016119084A true RU2016119084A (en) 2017-11-22
RU2645264C2 RU2645264C2 (en) 2018-02-19

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016119084A RU2645264C2 (en) 2016-05-17 2016-05-17 Production method of whey product with ginger

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU423453A1 (en) * 1972-12-29 1974-04-15 И. А. Радаева, С. П. Шулькина, Л. Н. Лужнов , Т. А. Макарова METHOD OF GETTING DRY PACKAGE
CN101791013A (en) * 2010-03-03 2010-08-04 艾克索·劳 A kind of preparation method who is used to make the curdling piece of cheese
CN104663898A (en) * 2013-11-30 2015-06-03 孙玲玲 Milk coagulation with ginger juice, and preparation method of milk coagulation with ginger juice

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Publication number Publication date
RU2645264C2 (en) 2018-02-19

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Effective date: 20180202