RU2254004C2 - Lactoserum and vegetable-based gelled product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed product contains (g in 100 g of product): lactoserum 70.5-71.6; sugar 17.8-18.2; pectin 2.0-3.0; wheat germinal flakes 4.2-5.6; wheat bran 1.8-2.4; 50 % solution of citric acid 0.5-1.0; sodium or calcium dicitrate 0.89-0.91.

EFFECT: functional product with bread taste and odor; increased content of bioactive agents, nutrient value and life stock.

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Description

The invention relates to the dairy industry, in particular to the field of production of desserts, and can be used to produce desserts mainly from secondary raw materials (milk and grain).

A well-known product is fruit and berry jelly from whey containing milk whey, citric acid, gelatin, fruit and berry syrups, food colors and flavors, and a method for its production, consisting of accepting and evaluating the quality of raw materials, whey clarification by protein precipitation or separation, pasteurization, pH adjustment by the introduction of a 50% citric acid solution, mixing with a gelatin solution, fruit and berry syrup (14-15% by weight of the product), followed by cooling, the introduction of food grade Itel and flavoring, bottling and molding [1, 2].

The disadvantage of this product is the lack of functional properties, as well as the use of food flavorings and dyes. The production method includes operations such as clarification of whey in order to remove whey proteins from the product, which reduces the biological value of jelly, leads to an increase in production costs and, consequently, to an increase in the cost of the product. The use of fruit syrups in an amount of from 14 to 15% by weight of the product also leads to an increase in cost.

Closest to the proposed product (prototype) is a product - milk whey jelly (berry, fruit, citrus) [3, 4], including milk curd whey, drinking water, stabilizer Hamulzion PWY, corn starch, granulated sugar, flavorings of the company Zhivodan, "Zhivodan" dyes, food citric acid, and a method for its production, consisting of accepting and evaluating the quality of raw materials, clarifying curd whey, dissolving and swelling Hamulzion, preparing the mixture, adjusting the pH by introducing 50% - solution of citric acid, swelling of the mixture, adding flavoring and coloring agent, pasteurization at a temperature of (86 ± 1) ° С, cooling to a temperature of 40-45 ° С, packaging, packaging, labeling, post-cooling to a temperature of (6 + 2) ° С and gelation.

A disadvantage of the known products is the reduced nutritional and biological value, in particular, due to the extraction of whey proteins from whey, either by centrifugal purification or by precipitation. In addition, the use of flavors and dyes leads to selective application, especially in baby food, the short shelf life of the products is 10 days.

The technical problem solved by the present invention is to develop a composition of a whey-vegetable gelled product - jelly of increased nutritional and biological value with an original taste and aroma and functional properties.

The technical result consists in expanding the range of products from recycled materials, giving them a functional focus due to the increased content of biologically active substances, with the taste and aroma of bread, improved finely porous structure with a long shelf life.

The technical result is also the exclusion of the operation of clarification of whey, the exclusion from the formulation of fruit syrups, drinking water, stabilizer Hamulzion PWY, corn starch, flavorings and colors of Zhivodan company and, therefore, reducing the energy intensity and complexity of the process. And due to the use of wheat germ flakes, wheat bran and pectin instead of the above ingredients - an increase in the biological value of the product.

In addition, obtaining a new product manufactured by the proposed method, having increased nutritional and biological value, having a functional orientation through the use of pectin, allows to obtain a product with increased storage capacity (shelf life - 30 days).

To achieve the specified technical result, a composition of a whey-vegetable gelled product is proposed, including milk whey, granulated sugar, pectin, wheat germ flakes (GF), wheat bran (PO), citric acid, preferably with the following ingredients (per 1000 g of finished product ): whey - from 705 to 716, granulated sugar - (180 ± 0.2), pectin - from 20 to 30, wheat germ flakes - from 42 to 56, wheat bran - from 18 to 24, citric acid (in in the form of a 50 percent solution) - from 5 to 10, sodium dicitrate (calcium) - (0.9 ± 0.01).

A method of manufacturing a whey-vegetable gelled product is as follows.

Acceptance and quality assessment of raw materials. Grinding of PZH and software carried out in the mixer. A mixture of pectin and sugar in a ratio of 1:10 is added to crushed wheat germ flakes and wheat bran with vigorous stirring in a mixer for 3.0-5.0 minutes until a finely dispersed system is formed. The introduction into the crushed dry components of whey with a temperature of 8-10 ° C with stirring until the sugar is completely dissolved. Swelling of the mixture for 20-30 minutes. Add the rest of the sugar in the recipe.

The mixture is heated to a temperature of 90 ° C and the active acidity of the mixture is regulated with a 50% citric acid solution until it reaches a value of 4.2 ± 0.2 units. pH The resulting mixture is pasteurized at a temperature of (96 ± 1) ° C with constant stirring

Cooling to a temperature of (67 ± 2) ° С. Packing, packaging and labeling. Cooling to a temperature of 35-40 ° C (slow, at room temperature). Post-cooling in the refrigerator to a temperature of (4 ± 2) ° С.

Examples of specific performance are presented in table. 1, 2 and 3.

Table 1. Components The composition of the components, mass fraction,% Bookmark kg Absolute weight, kg Moisture Dry matter including Moisture Dry matter including Fat Squirrel Carbohydrates Dietary fiber Ash Fat Squirrel Carbohydrates Dietary fiber Ash Serum 93.6 6.4 0.4 0.7 4.8 - 0.5 705 659.88 45.12 2.82 4.94 33.84 3.52 Sugar 0.2 99.8 - - 99.8 - - 180 0.36 179.64 - - 179.64 - - PZH 7.0 93.0 11.0 37.8 34.1 5,0 5.1 56 3.92 52.08 6.16 21.1
7 19.1 2,8 2.85 BY 6.0 94.0 3.0 14.2 14.0 59.1 3,7 24 1.44 22.56 0.72 3.41 3.36 14.18 0.89 Apple Pectin 10.0 90.0 - - - - - 21 2.1 18.9 - - - - - Calcium dicitrate 4.0 96.0 - - - - - nine 0.36 8.64 - - - - - Lemon acid fifty fifty - - - - - 5 2,5 2,5 - - - - - Total - - - - - - - 1000 670.56 329.44 9.7 29.5 235.95 17.0 7.26 The composition of the product 67.1 32.9 0.97 2.95 23.6 1.7 0.72 table 2 Components The composition of the components, mass fraction,% Bookmark kg Absolute weight, kg moisture dry matter including Moisture Dry matter Including fat Squirrel Carbohydrates Dietary fiber Ash Fat Squirrel Carbohydrates dietary fiber Ash Serum 93.6 6.4 0.4 0.7 4.8 - 0.5 716 670, 18 45.82 2.86 5.01 34.37 - 3,58 Sugar 0.2 99.8 - - 99.8 - - 180 0.36 179.64 - - 179.64 - - PZH 7.0 93.0 11.0 37.8 34.1 5,0 5.1 42 2.94 39.06 4.62 15.9 14.32 2.1 2.14 BY 6.0 94.0 3.0 14.2 14.0 59.1 3,7 eighteen 1,08 16.92 0.54 2,56 2,52 10.64 0.66 Citrus Pectin 10.0 90.0 - - - - - thirty 3.0 27.0 - - - - - Sodium dicitrate 4.0 96.0 - - - - - nine 0.36 8.64 - - - - - Lemon acid 50,0 50,0 - - - - - 5 2,5 2,5 - - - - - Total 1000 680.42 319.58 8.02 23.5 230.85 12.74 6.38 The composition of the product 68.0 32,0 0.8 2,3 23.0 1.3 0.6

Table 3 Components The composition of the components, mass fraction,% Bookmark kg Absolute weight, kg moisture dry matter including moisture dry matter including Ash   fat Squirrel Carbohydrates Dietary fiber ash fat squirrel carbohydrates dietary fiber Serum 93.6 6.4 0.4 0.7 4.8 0.5 726 679.54 46.46 2.9 5.08 34.85 - 3.52 Sugar 0.2 99.8 - - 99.8 - - 180 0.36 179.64 - - 179.6 4 - - GOX 7.0 93.0 11.0 37.8 34.1 5,0 5.1 42 2.94 39.06 4.62 15.9 14.32 2.1 2.85 BY 6.0 94.0 3.0 14.2 14.0 59.1 3,7 eighteen 1,08 16.92 0.54 2,56 2,52 10.64 0.89 Apple Pectin 10.0 90.0 - - - - - twenty 2.0 18.0 - - - - - Sodium dicigrate 4.0 96.0 - - - - - nine 0.36 8.64 - - - - - Lemon acid 50,0 50,0 - - - - - 5 2,5 2,5 - - - - - Total 1000 688.78 311.22 8.06 23.54 231.3 4 12.74 7.26 The composition of the product 69.0 31,0 0.8 2,3 23.1 1.27 0.64

The resulting product is a non-fluid, preserving packaging form in the absence of adhesion with the packaging material, a food product with a jelly-like consistency with small, soft intersperses of wheat germ flakes and wheat bran uniformly distributed throughout the volume, glossy surface, with a sweet and sour taste and slightly pronounced original flavor of the plant component.

Analysis of the studies made it possible to establish the composition of the formulations and the method of production of gelled products for both functional nutrition and general consumption.

The use of pectin, wheat germ flakes and wheat bran in the formulations of whey-vegetable gelled products made it possible to enrich the proposed products with the following functional ingredients (Table 4).

Table 4.
The content of functional ingredients in the proposed product Functional Ingredients Content in 100 g of product (average) Daily Intake (average) Percentage of daily requirement Ballast substances, g from 6.5 to 7.1 up to 25.0 from 26 to 28.4 including: Pectin, g from 2.0 to 3.0 5.5 from 36.4 to 54.5 Fiber, g 0.5 9.5 5.3 Polyunsaturated fatty acids, g, including: from 0.355 to 0.473 5,0 from 7.65 to 9.46 Linoleic acid, g from 0.321 to 0.43 4.0 from 8.0 to 10.75 Linolenic acid, g from 0.034 to 0.043 1,0 3.0 to 4.3 Vitamins, mg, to: B ₁ (thiamine) 1.19 1.7 70.0 B ₂ (riboflavin) 0.22 2.0 11.0 B ₆ (pyridoxine) 0.34 2.0 17.0 E (tocopherol) 3.13 10.0 31.3 Trace elements, mg: Fe (iron) 1,2 14.0 8.6 Macronutrients, mg, to: Ca (calcium) 46.9 800,0 6.0 P (phosphorus) 80.0 1,200.0 6.7 Mg (magnesium) 15.68 400,0 4.0 K (potassium) 1008,0 3000,0 33.6

Thus, the proposed products obtained by the claimed method have high nutritional and biological value, good taste, are enriched with biologically active substances of wheat germ flakes and wheat bran (vitamins - thiamine, riboflavin, tocopherol, pyridoxine; polyunsaturated fatty acids - linoleic, linolenic; macro- and microelements - potassium, calcium, phosphorus, magnesium, iron; dietary fiber, easily digestible plant proteins and other biologically active substances).

In addition, obtaining a new product manufactured by the proposed method, having increased nutritional and biological value, having a functional orientation through the use of pectin, allows to obtain a product with increased storage capacity (shelf life - 30 days).

Daily consumption of 100 g of the proposed product, which includes 3 g of pectin (average daily prophylactic dose), helps to remove heavy metals and radionuclides from the human body, reduce serum cholesterol, normalize the activity of the gastrointestinal tract, etc. (tab. 1).

In addition, the production process is reduced, energy intensity and labor intensity, cost are reduced (due to the involvement of grain processing enterprises in the production of secondary raw materials), the shelf life of the product increases (due to the use of higher pasteurization temperatures of the mixture and packaging of the product, as well as through the use of pectin) .

Sources of information

1. Patent 2112393 Russia, MKI ⁶ A 23 C 21/08.

2. Jelly fruit. Technical specifications TU 10 - 02 - 02 - 128 - 93.

3. Jelly based on curd whey. Technical conditions TU 9229-001-34783962-95.

4. Technological instruction to TU 9229-001-34783962-95 "Jelly based on whey.

Claims (1)

Jelly whey product, including whey, granulated sugar, citric acid, characterized in that it additionally contains wheat germ flakes, wheat bran, pectin, sodium or calcium dicitrate, and citric acid is used as a 50% solution in the following ratio components, g per 100 g of product: milk whey 70.5-71.6 granulated sugar 17.8-18.2 pectin 2.0-3.0 wheat germ flakes 4.2-5.6 wheat bran 1.8-2.4 citric acid as a 50% solution 0.5-1.0 sodium or calcium dicitrate 0.89-0.91