RU2192752C2 - Composition for preparing milk-protein mass "solnyshko" - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: composition contains milk dietary protein, mixture of refined deodorized oils, aspartame, 30-% oil suspension of beta-carotene, egg powder, dry fat-free milk, ascorbic acid, flavoring "Lemon", and water. EFFECT: broadened assortment of products with increased biological value, and dietary and antimutagenic properties. 1 tbl, 2 ex

Description

 The invention relates to the dairy industry and catering, can be used in dietary and functional nutrition.

 Known curd mass containing cottage cheese, sugar, butter, milk powder and fillers - nuts as a flavoring agent (1).

 This product contains a significant amount of sugar, animal fats, has a high acidity, which limits its use in diet food.

 Known curd mass containing cottage cheese, sugar, butter and filler, which is used as raisins or candied fruits (2).

 The disadvantage of the product is that it contains components whose use is limited in dietary nutrition.

 The well-known curd product "Alexandrina" containing a protein base (cottage cheese), biologically active additive "Alexandrina", a flavoring additive (sugar, vanillin, or raisins, or fruit and berry powder) (3).

 The disadvantage of the product is its high acidity and the presence of sugar, which does not allow its use in dietary nutrition, in particular in the nutrition of diabetic patients.

 The technical result of the invention is the expansion of the range of products of high biological value with dietary and antimutagenic properties.

The invention consists in the following: for the preparation of the product using components in the following ratio, wt.%:
diet milk protein - 70.0
a mixture of refined vegetable deodorized oils - 14.9-21.0
aspartame - 0.09
30% oily suspension of beta-carotene - 0.24
egg powder - 1.05
skimmed milk powder - 1.23
ascorbic acid - 0.08
Lemon Fund - 2.70-3.13
water - the rest
The manufacturing process of the product is carried out in the following sequence. Dietary milk protein is ground on rollers, a cutter, or passed through a colloidal mill, or rubbed through a washing machine. An emulsion is prepared, for which 30% oily suspension of beta-carotene is introduced into the fat mixture, and ascorbic acid, aspartame and the Lemon Foundation are added to the aqueous phase. In this case, a mixture of vegetable deodorized refined oils with adjusted fatty acid composition, including olive and soybean oils, is used as the fat phase. As an emulsifier, a mixture of skimmed milk powder and egg powder is introduced, the components of which are adjusted for amino acid composition. Additionally, the emulsion is fortified with ascorbic acid.

 Dietary milk protein is obtained by the thermal-calcium method, using calcium lactate as a coagulant, and calcium alginate is used as a biocorrector. It is characterized by dietary properties (the absence of chemical irritants of the gastrointestinal tract, low acidity, delicate texture) and functional properties, which are expressed in antihypocalcemic, cholesterol-lowering and protective effects on the human body.

 The concentration ranges of beta-carotene and aspartame were determined by calculation, based on the need to achieve antimutagenic doses of these nutrients with a daily intake of 100-130 g of the product, depending on the human body weight. The antimutagenic properties and doses of the beta-carotene - aspartame composition were experimentally established by us in the genetics laboratory of the Research Institute of Pharmacology of the Russian Academy of Medical Sciences.

 The combination of vegetable deodorized refined olive and soybean oils additionally enriches the emulsion with vitamins E. The presence of tocopherol, a natural antioxidant in soybean oil, inhibits the oxidation of fats and beta-carotene, which ensures better preservation of the biological value of the product and prolongs its shelf life.

 To stabilize the structure of the product, the Lemon Foundation is used (Sanitary and Epidemiological Report 77.99.02.916. D. 007199. 12.01 from 12/12/2001 to 12/07/2004, Certificate of Conformity 4981354, issued by the certification body for food products and food raw materials ROSTEST-MOSCOW, ROSS DE. PP71. B19713). The Lemon Foundation is a semi-finished product for the quick production of cold-cream creams. It is a powdery product, depending on the type, with the taste, smell and color of cherries, oranges, lemon, raspberries, chocolate, containing a gelling component, crushed natural fruits, coloring components. Depending on the flavoring directions, the mass fraction of solids in it is not less than 90.0%, protein not less than 8.1%, carbohydrates not less than 81.6%. Unlike the traditionally used agar, gelatin, pectins, alginates, it does not require preliminary heat treatment, it is mechanically stable and freeze-resistant.

 Product formulations are presented in the table.

 Example 1

To obtain the claimed composition, the following composition was prepared, wt.%:
diet milk protein - 70.00
egg powder - 1.05
skimmed milk powder - 1.23
refined deodorized soybean oil - 4,50
refined deodorized olive oil - 16.50
Lemon Fund - 2.70
ascorbic acid - 0.08
30% oily suspension of beta-carotene - 0.24
aspartame - 0.09
water - 3.61
The resulting product has the following qualitative and physico-chemical indicators,%:
mass fraction of moisture - 56.4
mass fraction of fat - 21.2
mass fraction of protein - 15.0
mass fraction of dietary fiber - 3.5
acidity, ^o T - 65
The consistency is tender, uniform, slightly gelling. The taste is pure milk with a pronounced lemon flavor. The smell of lemon. Color saturated yellow-orange.

 Example 2

To obtain the claimed composition, the following composition was prepared, wt.%:
diet milk protein - 70.00
egg powder - 1.05
skimmed milk powder - 1.23
refined deodorized soybean oil - 3.20
refined deodorized olive oil - 11.70
Lemon Foundation - 3.13
ascorbic acid - 0.08
30% oily suspension of beta-carotene - 0.24
aspartame - 0.09
water - 9.28
The resulting product has the following qualitative and physico-chemical indicators,%:
mass fraction of moisture - 67.2
mass fraction of fat - 15.0
mass fraction of protein - 15.0
mass fraction of dietary fiber - 3.5
acidity, ^o T - 65
Organoleptic characteristic similar to the product obtained in example 1.

Sources of information
1. SU, copyright certificate 618091, cl. A 23 C 23/90, 1976.

 2. Technology of whole milk products and milk protein concentrates. M .: VO Agropromizdat, - 1989.

 3. RU 2125377 C1, cl. 6 A 23 C 23/00, 1999.

Claims (1)

A composition for producing a milk-protein mass, comprising a protein base, a biologically active additive, a flavoring additive, characterized in that it further comprises a mixture of refined deodorized vegetable oils, egg powder, skimmed milk powder, water, contains dietary milk protein as a protein base, as a biologically active additive contains a 30% oily suspension of beta-carotene, aspartame and ascorbic acid, as a flavoring additive - the Lemon Foundation in the following ratio to mponentov wt. %:
Dietary milk protein - 70.0
Mixture of vegetable refined deodorized oils - 14.9 - 21.0
Aspartame - 0.09
30% oily suspension of beta-carotene - 0.24
Egg Powder - 1.05
Skimmed milk powder - 1.23
Ascorbic acid - 0.08
Lemon Foundation - 2.70 - 3.13
Water - Else

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