RU2079275C1 - Method of protein concentrate preparing - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves mixing milk and an aqueous solution up to concentration 0.2-0.25%, pasteurization of this mixture, cooling to temperature souring and fermentation with ferment obtained from lactic acid microorganisms taken at amount 1.5-2.5%. EFFECT: improved method. 1 cl, 2 dwg

Description

 The invention relates to the dairy industry, in particular to the production of dairy products, protein concentrates and drinks.

A known method of processing milk, providing for the processing of the milk mixture with a polysaccharide before separation into casein and polysaccharide phases, followed by obtaining the necessary products from them [1]
However, the disadvantage of this method is the inability to pasteurize the milk mixture with the polysaccharide due to the high concentration of the latter and the increased polysaccharide content in the finished products.

The closest in technical essence and the achieved result is a technical solution that describes a method for producing protein concentrate from dairy raw materials, which involves adding carboxymethyl cellulose sodium salt (NaKMTs) to milk raw materials, holding the mixture, separating it into casein concentrate and polymer phase, reducing ionic strength polymer phase and acidification of the latter, followed by separation of the NaKMC protein complex. However, the disadvantage of this method is the use of HCl as an acidifier and a high content of NaKMTS in protein concentrate [2]
The objective of the invention is the production of fermented milk protein concentrates by the combined effects of NaKMTS and lactic microorganisms on dairy raw materials.

This is achieved by the fact that an aqueous solution of NaKMC in a concentration of 0.2-0.25 wt.% Is added to milk raw materials with a mass fraction of fat of 2.5-3.2%. pasteurized, cooled to a fermentation temperature (40 ± 2) ^o C and fermented with lactic acid starter cultures in an amount of 1.5-2.5%. Fermented protein concentrate has an acidity of 115-130 ^o T.

 The complex of biologically active substances, heterogeneous in chemical nature, formed as a result of the action of ferment microorganisms enzymes on milk components, increases the nutritional value of fermented milk protein concentrate and whey, determines their specific taste and smell. The presence of NaKMTs in fermented fermented milk concentrate helps to reduce the level of oxidative reactions of milk fat and improves the stabilization of protein particles during fermentation, which determines their use as biologically complete semi-finished products in the production of fermented milk products.

The implementation method is as follows. NaKMC is added to the milk base in the form of a solution. An aqueous solution is obtained by diluting NaKMTs with constant stirring, in the calculated amount of water, at room temperature for 2-3 hours. The milk mixture with NaKMC is pasteurized under generally accepted technological conditions. Then it is cooled to a temperature of (40 ± 2) ^o C and fermented with ferment from lactic acid microorganisms introduced in an amount of 1.5-2.5% with an acidity of 100-120 ^o T. Fermentation is carried out to an acidity of 115-130 ^o T.

 The choice of optimal parameters for the implementation of the method: the nature of the polysaccharide, the concentration of polysaccharide and the concentration of sourdough, is due to the following.

 As a polysaccharide using food raw materials "NaKMTS food qualification for the processing of milk raw materials" TU 6-55-57-91.

 Optimal concentrations of polysaccharide and starter culture allow for the separation of the milk mixture into sour milk protein concentrate and whey phase.

 In FIG. Figure 1 shows the curves of the dependence of the shear rate on the shear stress of the dairy system containing 1.5% sourdough at different NaKMC concentrations (curve 1 control; 2 0.15; 3 0.1; 4 0.2); in FIG. 2 curves of the dependence of the shear rate on the shear stress of the dairy system containing 2.5% sourdough at different concentrations of NaKMTS (curve 1 control, 2 0.1% 3 0.15% 4 0.2%).

Example 1. Prepare a solution of NaKMTS. To do this, 0.2 kg of NaKMC is dissolved with constant stirring in 9.8 kg of water at a temperature of (20 ± 2) ^o C for 3 hours. The resulting solution was filtered. To 88.5 kg of milk, normalized in fat, 3.2%, add 10 kg of a 2% aqueous NaKMTs solution, mix and pasteurize at 85 ^o C for 10 minutes and cool to the fermentation temperature (40 ± 2) ^o C. Ferment with ferment from lactic microorganisms, which contribute in the amount of 1.5 kg. Fermented product has an acidity of 120 ^o T.

 After separation of the milk mixture, 70 kg of fermented milk protein concentrate and 30 kg of whey are obtained. Fermented milk protein concentrate is sent to the production of curd products, and whey to the production of fermented milk drinks.

Example 2. Prepare a solution of NaKMTS. For this, 0.25 kg of NaKMC is dissolved with constant stirring in 12.25 kg of water at a temperature of (20 ± 2) ^o C for 3 hours. The resulting solution was filtered.

To 85 kg of milk, normalized to 2.5% fat, add 12.5 kg of NaKMTS 2% aqueous solution, mix and pasteurize at 85 ^o C for 10 minutes, cool to a fermentation temperature (40 ± 2) ^o C. Ferment with ferment in an amount of 2 5 kg. The finished product has an acidity of 130 ^o T. After separation of the milk mixture receive 60 kg of fermented milk protein concentrate and 40 kg of whey. In the future, fermented milk protein concentrate is sold in the production of curd products, whey in the production of fermented milk drinks.

 This method makes it possible to infiltrate the process of phase separation of fermented milk mixture: to obtain fermented milk protein concentrate and whey, used as a semi-finished product in the production of fermented milk products and enriched with substances of metabolism of lactic microorganisms.

 In the case of contamination of milk with salts of heavy metals when NaKMC is added to the milk mixture, heavy metal salts are adsorbed on NaKMC macromolecules. After phase separation of the fermented milk mixture, an environmentally friendly fermented milk protein concentrate and serum containing NaKMTS are obtained.

Sources of information
1. ed. St. USSR N 1725803, class A 23 C 9/127, publ. 1992.

 2. Auth. St. USSR N 1597154, class A 23 C 9/127, publ. 1990.

Claims (1)

 A method of producing a protein concentrate, which involves adding NaKMTs to milk raw materials, holding the mixture and separating it into casein concentrate and the polymer phase, characterized in that NaKMTs are added to a concentration of 0.2 0.25% in the mixture before pasteurization, the mixture is pasteurized, cooled, then ferment from lactic acid microorganisms in the amount of 1.5 to 2.5% is added to it and the mixture is fermented.

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