RU2088115C1 - Method for preparing milk gruel - Google Patents

Abstract

FIELD: production of milk gruels in sealing package for long-term storage. SUBSTANCE: method involves washing of rye or wheat unpolished grits, their blanching in boiling water for 40-50 min and throwing onto sieve for draining. Then, pasteurized milk, salt, thermostable sweetener and sodium ascorbinate are introduced in grits, and mixture is packed in sealing package, and cooked simultaneously with sterilization. EFFECT: higher productivity. 3 cl

Description

 The invention relates to a technology for the production of dietary cereal products intended for long-term storage.

 A known method for the production of milk porridge, including washing cereals, drying and introducing into pasteurized milk together with sugar, table salt, packing in an airtight container and performing boiling along with sterilization.

 The disadvantage of this method is the loss of most of the biologically active substances, the darkening of the product due to active melaidinoobrazovanie and the tendency to flat-acid spoilage.

 The technical result of the invention is to reduce the loss of biologically active substances, a decrease in the formation of melidin and increase resistance to microbial spoilage.

 This is achieved by the fact that in a method for the production of cereal, including washing cereals, introducing it into pasteurized milk together with table salt and a heat-resistant sweetener, packing in airtight containers and performing boiling together with sterilization, grinded or rye or ground wheat is used, before the cereal is introduced into milk blanched in boiling water for 40-50 minutes, after which they are discarded on a sieve for draining, and sodium ascorbate is additionally added to milk together with cereals.

 This makes it possible to enrich the porridge with B vitamins contained in the upper layer of the grain endosperm, reduce the loss of vitamins during heat treatment due to the presence of an antioxidant, reduce the intensity of melaidino formation by reducing the content of monosaccharides in the porridge, while maintaining the sweet taste and nutritional value of the product. At the same time, resistance to microbial spoilage increases due to a decrease in the content of carbohydrates readily assimilated by macroorganisms.

 In a preferred embodiment, treatment and prophylactic salt is additionally added to pasteurized milk. This allows you to enhance the dietary effect.

 In another preferred embodiment, β-carotene is added to pasteurized milk. This allows you to increase the biological value of the product and strengthen its prophylactic property.

 The method is implemented as follows.

 Unpolished rye or wheat groats are inspected, separating impurities, washed, blanched in boiling water for 40-50 minutes, then introduced into pasteurized milk together with a heat-resistant sweetener, sodium chloride and sodium ascorbate. It is also possible the introduction of milk salts of therapeutic and / or b-carotene. Thus prepared mixture is Packed in sealed containers and sterilized by heat treatment. The sterilization mode of the mixture ensures the boiling of cereals to a state of readiness. During sterilization and cooking, the oxidation of biologically active substances is slowed down by the presence of sodium ascorbate, which has antioxidant activity. The introduction of a heat-resistant sweetener, other than sugar, reduces the Maillard reaction rate. This is due to the fact that meliandin formation occurs with a lack of carbohydrates, water-soluble forms of which are formed during the hydrolysis of starch contained in grain.

 After sterilization and boiling cereals are completed, the finished product is cooled and transferred to storage. As part of the finished product, the increased content of B vitamins, located mainly in the surface layers of the endosperm, is separated during grinding. The content of other vitamins that are better preserved during heat treatment in the presence of an antioxidant is also increased. The finished product does not contain sucrose and can be used in the nutrition of diabetics.

 The introduction of therapeutic and prophylactic salt into the product allows to reduce the content of sodium ions and increase the content of potassium ions, which is preferable for feeding obese patients or people suffering from heart failure.

 The content of b-carotene in the product allows us to recommend it for use in diseases of the cardiovascular system, atherosclerosis and decreased sexual function. In this form, the use of the product is most desirable for diabetes.

 In addition, the finished product can be used in the nutrition of healthy people. Its use helps to increase the stamina of the body, normalize its electrolyte balance and reduce sweating. The high energy and biological value of the product in combination with other properties allows us to recommend it for use during work with high physical activity, up to stressful situations associated with work when the body is sealed from the environment, for example, underwater work.

 The finished product is less prone to microbial spoilage, since it contains the minimum amount of mono- and disaccharides, which form the most favorable conditions for the development of microflora in foods with high pH.

в автоклаве при давление 0,18 МПа. Полученная молочная каша отличается повышенным содержанием витаминов группы В, сниженным содержанием меланоидинов и 5-оксиметилфурфурола и сохраняет свои потребительские свойства без изменения в течение 18 мес.Example 1. Unpolished rye groats after inspection and washing are blanched in boiling water for 40 minutes, put on a sieve for draining water, and then pasteurized milk is added, 1% of sodium chloride, 0.01% sodium ascorbate and 0.005% heat-resistant sweetener Sweetley are added at the same time 500 " The mixture is Packed in a tin can, rolled up and sterilized with simultaneous boiling of cereals with the regime

in an autoclave at a pressure of 0.18 MPa. The resulting milk porridge is characterized by a high content of B vitamins, a reduced content of melanoidins and 5-hydroxymethylfurfural and retains its consumer properties without change for 18 months.

 Example 2. Unpolished wheat groats are inspected, impurities are separated from it, washed, blanched in boiling water for 50 minutes and introduced into pasteurized milk together with 0.5% sodium chloride 0.5% salt of therapeutic and prophylactic 0.02% sodium ascorbate, 0 , 02% β-carotene and 0.002% Sucralose sweetener. The resulting mixture is Packed in tin cans and sterilized while boiling cereals according to the mode of example 1. The finished product has a high content of vitamins, a reduced content of melanoidins and 5-hydroxymethyl furfural, suitable for storage for 18 months. from the date of production.

Claims (3)

 1. Method for the production of milk porridge, including washing cereals, introducing it into pasteurized milk together with table salt and a heat-resistant sweetener, packing in airtight containers and performing boiling together with sterilization, characterized in that the cereal is used rye or wheat unpolished, before being introduced into milk the cereal is blanched in boiling water for 40-50 minutes, after which it is discarded on a sieve for draining, and sodium ascorbate is additionally introduced into the milk together with the cereal.  2. The method according to claim 1, characterized in that the pasteurized milk is additionally injected with therapeutic and prophylactic salt.  3. The method according to claim 1 or 2, characterized in that β-carotene is additionally introduced into pasteurized milk.