RU2251282C1 - Method for producing of beverage from whey - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves heating curd whey to temperature of 74-78°C; introducing phytofillers such as leaves of bearberry and St. John's wort ground to particles size of 1-2 mm in proportion of 0.8:1.2 in an amount of 2-2.2% per 1 l of whey; holding mixture to room temperature; filtering; introducing tomato juice in an amount of 28% per 1 l of whey and sugar; pasteurizing resultant mixture; cooling; bottling and saturating with carbon dioxide.

EFFECT: improved prophylactic properties of beverage.

2 tbl, 1 ex

Description

The invention relates to the food industry and can be used in enterprises of the dairy and food industries.

A known method for the production of a beverage from whey, which includes introducing herbs into the pre-warmed curd whey, aging, filtering and making juice. [1]

EFFECT: providing the finished product from secondary milk raw materials with preventive properties by expanding the range of fillers from phyto-raw materials.

This is achieved by the fact that in the method of producing a beverage from whey, which involves heating the curd whey to 74-78 ° C, introducing phyto fillers, holding to room temperature, filtering, introducing juice, sugar, pasteurization, cooling, bottling and saturation with carbon dioxide, as phyton fillers use bearberry and St. John's wort leaves, crushed to a particle size of 1-2 mm, in a ratio of 0.8: 1.2 in the amount of 2-2.2% per liter of serum, and tomato juice in the amount of 2.8% per 1 is used liter of serum.

The proposed method is as follows.

Unc clarified whey curd with an acidity of 65-70 ° T is heated to 74-78 ° C, herbs are added: bearberry and hypericum leaves in a ratio of 0.8: 1.2 in the amount of 2-2.2% per 1 liter of serum, kept at room temperature , filtered, make tomato juice in an amount of 2.8% and sugar in an amount of 12% per 1 liter of serum. The resulting mixture is pasteurized at a temperature of 74-76 ° C for 18-20 s, cooled to 6 ± 2 ° C, poured and saturated with carbon dioxide.

The leaves of bearberry and St. John's wort are ground to a particle size of 1-2 mm before being introduced into the serum.

Data on the effect of the degree of grinding of grass leaves on the completeness of extraction are presented in table 1.

Table 1 Particle size Exit, % Extractives Organic acids Polyphenol compounds Free Amount Less than 1 53,2 37.1 66,2 52.0 1-2 78.8 68,4 98.2 83.1 3-5 79.0 61.3 69.1 51.7 7-9 40.3 54.0 62.3 44.0

Data on the effect of the ratio of herbs and serum are presented in table 2.

The ratio of herbs of 0.8: 1.2 is optimal from the point of view of the content of biologically active substances in each of them: St. John's wort contains less tannins and free organic acids compared to bearberry, but a higher content of phenolic compounds.

The introduction of tomato juice in an amount of less than 2.8% reduces the content of vitamins B ₁ , B ₂ , PP, folic acid, vitamin C and lycopene + β-carotene in the finished product.

The introduction of tomato juice in an amount of more than 2.8% worsens the taste of the drink.

Polyphenolic compounds are biologically active compounds that have protective properties for a living organism. First of all, these are substances that can bind and remove toxic compounds from the body, including radionuclides. Polyphenolic compounds have antitumor activity and, finally, they are geroprotectors.

Example. Take 1 liter of curd un clarified whey with an acidity of 70 ° T, heated to 78 ° C. The pre-ground leaves of bearberry and St. John's wort to a particle size of 1-2 mm are mixed in a proportion of 0.8: 1.2, that is, 8 g of bearberry and 12 g of St. John's wort and in an amount of 20 g are added to serum, kept until room temperature, filtered, make 28 g of tomato juice and 12 g of sugar. The resulting mixture was pasteurized at a temperature of 75 ° C for 18 minutes, then cooled to 6 ° C and saturated with carbon dioxide.

The proposed method allows to obtain drinks for therapeutic purposes due to the extractives of herbs, organic acids and polyphenolic compounds, which combine well with whey, masking its specific smell and taste. Tomato juice enriches the drink with lycopene, the effectiveness of which is significantly higher than β-carotene.

Sourse of information

1. RU 2178973, A 23 C 21/00, publ. 02/10/2002.

Claims (1)

A method of producing a beverage from whey, comprising heating curd whey to 74-78 ° C, introducing phytonapackers, holding to room temperature, filtering, adding juice, sugar, pasteurization, cooling, bottling and saturation with carbon dioxide, characterized in that phyto fillers are used crushed to a particle size of 1-2 mm leaves of bearberry and St. John's wort in a ratio of 0.8: 1.2 in the amount of 2-2.2% per 1 liter of serum, and tomato juice in the amount of 2.8% per 1 liter is used as juice serum.