RU2290820C2 - Method for beverage production from milky whey - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed method includes addition of filler into whey, wherein as said filler carrot puree with particle size of at most 0.1 mm, is used, two kinds of syrup and food-grade organic acid. Obtained mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under pressure of 28-21 kPa for 8-10 min. Then beverage is bottled and sterilized.

EFFECT: beverage of prolonged storage time without losses of organoleptic characteristics, increased biological value and homogenous consistence.

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Description

The invention relates to the food and dairy industries, in particular to the production of whey drinks, and can be used at dairy enterprises in the processing of secondary waste, as well as in the food industry for the production of whey-based drinks.

Among various food groups, soft drinks have recently been of great interest. Doctors of many countries, including Russia, consider the drink as the optimal form of a food product used to enrich the human body with biologically active substances, which has a healing effect or a preventive effect, causing positive emotions in the perception of taste and aroma.

There is a steady growth trend in the production and consumption of soft drinks, however, mainly due to an increase in the number of juices, carbonated drinks, in the formulations of which various synthetic ingredients are used as colorants, flavors, flavoring agents, while the range of drinks using natural plant materials is limited .

Whey is a natural by-product in the production of cheeses, cottage cheese, milk protein concentrates and, according to modern classification, can be attributed to secondary raw materials of the dairy industry. Currently, the output standards (taking into account the maximum permissible losses) of whey, depending on the type of product being produced (cheese, feta cheese, cottage cheese, casein), make up to 90% of the processed raw materials. Thus, the processing and use of whey is one of the urgent problems. Whey in its composition, nutritional and biological value is one of the most valuable raw materials, as it is a product with a natural set of vital compounds: lactose, protein, minerals, milk fat, vitamins. Organic acids are represented by lactic, citric, acetic, formic, propionic, butyric and others. At the same time, the content of vitamins in serum is subject to significant fluctuations and during storage decreases sharply. To improve the taste and increase the nutritional and biological value of whey, use its biological treatment (usually fermentation) and the introduction of fillers - vegetable oil, aromatic substances and stabilizers, carbohydrates, natural juices.

There are practically no drinks based on whey with pulp from vegetable, fruit and berry raw materials as a source of dietary fiber.

Therefore, the development of a new assortment of drinks with an expanded preventive focus and improved organoleptic properties based on whey with the addition of vegetable, berry juices and mashed potatoes, plant extracts is relevant.

Known methods for producing drinks based on whey, to increase the stability and shelf life of which carry out the fermentation of the drink, adding baking (A.S. RF No. 1757572) or champagne (Kazan MM Technology of milk and dairy products. M., Pishchepromizdat, 1955, p. 161) yeast. However, this affects the taste of the product, complicates and lengthens the method of preparation of the drink, does not lead to a noticeable increase in shelf life.

Known methods of producing a beverage based on whey in which to increase the shelf life carry out additional saturation of the drink with carbon dioxide (as.with. No. 581923, 938898) or introduce a stabilizer - Unipectin AUD (p. RF No. 2082298, publ. 06.27.1997 )

As flavor additives, such drinks contain vanillin, cinnamon, hops, honey, sea buckthorn juice and are used as refreshing drinks.

Their significant disadvantage is also the low nutritional and biological value of the resulting drinks.

A known method of preparing a therapeutic and preventive drink with high nutritional value based on fermented milk whey and additionally mineral water, or meat, or fish, or chicken broth, or fruit syrup, or milk, or dairy products by mixing the incoming components (cl. RF 2151515, publ. 06/27/2000). However, the product is subject to rapid separation into protein and aqueous phases, there is a liquid, watery consistency, sour taste. For its stability and increase the shelf life, carbon dioxide saturation is used.

A known method of producing a carbonated drink based on curd un clarified whey and infusion of herbs (thyme, mint, lemon balm), carrot and beetroot juice, sugar. The method includes introducing the infusion of herbs into preheated whey, cooling the solution to room temperature, making juice and sugar, pasteurizing, cooling, spilling and saturating with carbon dioxide (Cl. RF 2178973, publ. 02.10.2002).

A significant drawback of all carbonated drinks is their restriction in use for people with diseases of the gastrointestinal tract.

The range of non-carbonated drinks based on whey is much smaller.

A known method of preparing a soft drink containing carbohydrates, organic acid, fruit juices and / or mashed potatoes, dye, aromatic essences, extracts and / or infusions of plant materials, as well as clarified whey and water.

The method includes blending clarified pasteurized chilled whey with carbohydrates, organic acids, fruit juices and / or puree, dye, aromatic food essences, extracts and / or infusions of plant materials in a closed or open blending tank. Mixing in the tank is carried out with a mechanical stirrer. Mix the components in a cold way. After making all the components, cold water is fed into the blending tank and the volume of the drink is adjusted to the calculated one, after which the contents are mixed for 10-15 minutes and sent for pasteurization. The pasteurized drink is cooled, pumped into an intermediate tank and poured (p. RF No. 2052945, publ. 01.27.1996).

The beverage obtained by the method containing extracts of plant materials is intended for direct use, and it is aerated to increase the shelf life. The main disadvantage of the drink is the low content of whey in the drink, and hence the low nutritional and biological value of the drink.

A known method of preparing a drink from whey, including preliminary preparation of the initial whey solution, blending it with various fruit and berry juices, sugar syrup, flavorings, which use essences and essential oils or plant extracts and, if necessary, homogenization of the mixture and subsequent pasteurization ( n. USSR No. 1836027, publ. 08.23.1993).

The known method is a technologically complex process, mainly due to the proposed preliminary stage of preparation of whey, requiring maintaining extremely narrow intervals of technological parameters: temperature 95-96 ° C, time 0.8-1.2 minutes Violation of these parameters leads subsequently to a sharp decrease in the shelf life of drinks and deterioration of their organoleptic characteristics up to the impossibility of their intended use, and the absence of dietary fiber and pectin components reduces the biological and nutritional value of the drink.

Closest to the claimed is a method of producing a protein drink from clarified whey with a mass fraction of solids of 13-17%, including making a filler, heating the resulting mixture to 48-50 ° C, stirring for 10-15 minutes and subsequent pasteurization at 81- 85 ° C with aging at this temperature for 2-3 minutes, while fruit and berry or fruit syrup with pre-sifted sugar and pectin dispersed in it in an amount of 0.4-0.8% of the finished product mass is used as a filler ( A.S. USSR 1584878, publ. 15.08.1990).

However, the method allows to obtain a drink containing only not more than 10 wt.% Filler and not containing a heterogeneous phase (dietary fiber), that is, the technological modes of the known method allow to obtain drinks with low stability (shelf life of the drink is 18 hours at a temperature not higher than 8 ° C) and insufficient nutritional, organoleptic, as well as preventive properties due to an unbalanced composition.

The objective of the invention is to increase the shelf life of the drink without changing its organoleptic characteristics and marked stratification, expanding the range of drinks based on whey, having a balanced composition in basic food and mineral components, high biological value, expanded target preventive orientation, high organoleptic characteristics, uniform consistency and accessible to all groups of the population, which is achieved through technological operations, cond s process and beverage formulations.

The problem is solved by the method of producing a drink based on clarified milk whey, including adding filler to the whey, mixing, homogenizing the resulting mixture and deaerating it at a residual pressure of 28-21 kPa and a temperature of 45 ° -50 ° C for 8-10 minutes, followed by pasteurization , pouring into containers and sterilization, while carrot puree with a particle size of not more than 0.1 mm, Hawthorn syrup, Lactusan syrup, edible organic acid, fruit essence in the following composition ratio are used as filler NTV, wt.%:

Carrot puree 25.0-35.0 Syrup "Hawthorn" 7.5-8.5 Syrup "Lactusan" 3.5-4.5 Food grade organic acid 0.31-0.41 Fruit essence 0.064-0.07 Milk clarified whey Rest

and Hawthorn syrup is a syrup based on an aqueous extract of rosehips and hawthorn, as well as a leaf of black currant and peppermint, taken in a weight ratio of 5: 3: 1: 1.

The conditions of the method for producing a beverage based on whey proposed by the applicant completely eliminate the unpleasant odor and taste of whey when it is significant in the drink, increase its shelf life without changing the organoleptic characteristics and noticeable separation. Received by the present method, the drink has a delicate texture, natural color and aroma of the main plant components. The claimed combination of components with the presence of dietary fiber from carrot puree provides a balance in nutritional and biological value, increases preventive properties due to the composition of the proposed plant extract and Lactulose syrup, leads to a pronounced synergistic effect of biological properties due to the interaction of its constituents selected in declared ratio. The proposed method also allows to solve the problem of non-waste technology in the dairy industry.

The composition of the drink was experimentally created taking into account technological, physicochemical and biological compatibility, excluding the presence of antagonistic components in one drink. The stability of the drink of this complex composition with a high content of plant components included in it is achieved by the claimed technological scheme of the method and process conditions.

Plant raw materials and the ratio of its components were selected not only taking into account their biological compatibility, but also taste compatibility in order to create a single organoleptic gamut, which also has a certain preventive effect on the human body.

As you know, the biological value of whey is due to the contained nitrogenous nitrogen compounds, carbohydrates, lipids, organic acids, enzymes, immune bodies and trace elements. Whey contains all the essential amino acids. Whey, having physiological value, also has medicinal value, as it has a positive effect on the human digestive, nervous, cardiovascular systems and on the body's resistance to diseases.

Carrots, from which vegetable puree is prepared and which is the main source of dietary fiber of the drink, must meet the quality and requirements specified in GOST 26767-85. It has a high nutritional and dietary value, is a healing multivitamin product, has a beneficial effect on the general metabolism of the human body, helps increase resistance to infectious diseases, increases the body's protective properties in case of inflammation of the respiratory organs, and has a diuretic effect. The taste advantages of carrots are due to the presence of aromatic and phenolic compounds in it.

Dietary fiber and pectin carrots improve intestinal motility, adsorb toxic substances (including those of radioactive origin) on their surface, contributing to their neutralization and excretion from the body, slow down the absorption of carbohydrates, which is important for patients with diabetes.

Puree is prepared in advance by blanching the peeled carrots with hot water or hot steam in a closed evaporator at a temperature of 95-105 ° C for at least 10-15 minutes to soften the tissues and pass through a double wiper with a hole diameter of 1.8-1.5 and 0 5-0.1 mm.

The beta-carotene pigment contained in the roots of carrots is the most common and most effective provitamin A. Carrots contain potassium, magnesium (normalizes the excitability of the nervous system, helps to remove cholesterol from the intestines), cobalt and iron.

Syrup "Lactusan" - a syrup of dark yellow (to light brown) color, a specific sweet taste, the main component of which is lactulose - an isomer of lactose (milk sugar). Lactulose is a white crystalline substance, very hygroscopic and highly soluble in water. It tastes sweeter than lactose, but less sweet than sucrose. The relative sweetness of lactulose in points is 0.55 units. (comparison - sucrose 1.0 units, lactose 0.3 units). Syrup "Lactusan" activates the growth of bifidobacteria, which in turn inhibit the activity of putrefactive bacteria in the large intestine. Lactusan is an effective tool to ensure normal intestinal microflora.

From the point of view of the centralized production of beverages at specialized enterprises of the food industry, the most appropriate raw materials for their production are long-stored condensed concentrates - syrups. Such concentrates can be transported over long distances, stored for a long time and used as needed. Therefore, in the production of the drink, it is advisable to use the components in the form of syrups, while syrups can be prepared on the basis of various sugars, including sorbitol for use in the diet of patients with diabetes.

Syrup used in the filler from natural plant materials: a mixture of rose hips, hawthorn, blackcurrant and peppermint leaves, containing alkaloids, flavonoids, citrine, vitamins K, E, B ₆ , folic acid, trace elements, rutin and other compounds, gives the drink additional preventive properties (hypotensive, cardiotonic, antiatherosclerotic), and the use of this drink is a preventive measure against various diseases of the central nervous system and gastrointestinal t rakta.

Syrup "Hawthorn" is prepared from an aqueous extract of a mixture of these components - rose hips, hawthorn, blackcurrant and peppermint, taken in a ratio of 5: 3: 1: 1, and sugar in an amount sufficient to produce syrup, mainly in a weight ratio of extract : sugar equal to 1: 1.4.

Plant extracts and mashed potatoes are themselves complete, easily digestible food products, but, in addition, their biological characteristics are such that they contribute to a more complete digestibility of such basic substances as fats, proteins, sugars contained in milk whey.

According to the content of basic food substances, the drink obtained by the present method is rich in carbohydrates (12-15 wt.%), Pectin substances (0.33-0.53 wt.%), Β-carotene (1.83-2.2 mg ), vitamins B ₁ and B ₂ .

The mineral composition of the drink contains a sufficient amount of potassium 113-120 mg%, calcium 42-44.7 mg%, iron 0.2-0.3 mg%. Of the trace elements it contains copper, cobalt, iodine, fluorine, manganese, zinc.

Mass fraction of solids (by refractometer) is 13.1%. Acidity 5 cm ³ 1 N. NaOH per 100 cm ³ or in terms of citric acid 0.32%. pH4.14.

The method is as follows.

Carrot puree with a finely dispersed structure and a particle size of not more than 0.1 mm obtained by boiling and subsequent rubbing carrots, syrups "Lactusan" and "Hawthorn", as well as organic acid, fruit essence and clarified milk whey in the claimed proportions are combined and mixed. Then the resulting mass is homogenized by any known method and subjected to deaeration at a residual pressure of 28-21 kPa and a temperature of 45 ° C-50 ° C for 8-10 minutes to prevent subsequent oxidation processes and darkening of the drink, after which the drink is pasteurized in a heat exchanger to a temperature 90 ° C, poured into containers and sterilized.

Any violation of the declared technological scheme of the process and operating parameters, including going beyond the stated limits of the formulation, leads to a decrease in the shelf life, stability of the drink and an undesirable change in organoleptic characteristics.

Depending on the need to strengthen certain organoleptic indicators, choose the type of fruit essence - orange, apple, pear or others.

As food organic acids, any acids used in the production of beverages are used, for example, citric, ascorbic, sorbic, succinic, etc.

The proposed production method allows to obtain a homogeneous drink with evenly distributed pulp and a rich sweet and sour flavor of hawthorn, the shelf life of which is increased to 30 days without additional stabilizers, which is 40 times the shelf life of the drink according to the prototype.

The invention is illustrated by the following examples.

Example 1

To get 100 kg of drink from the measuring tanks, 57.7 kg of clarified milk whey, 30.0 kg of carrot puree, 4.0 kg of Lactusan syrup, 8 kg of Hawthorn syrup, 0.36 kg of 50% lemon acid and 0.07 kg of orange essence. The resulting mixture is stirred, homogenized by passing through an OGB-5 homogenizer, deaerated at a residual pressure of 25 kPa and a temperature of 45 for 9 min, pasteurized in a heat exchanger to a temperature of 90 ° C, poured into a container and sterilized.

Preparation of Hawthorn syrup is carried out in a standard way: first, an aqueous extract of a mixture of the above components is prepared. For this, 500 g of rose hips, 300 g of hawthorn fruit, 100 g of blackcurrant leaf and 100 g of peppermint leaf (weight ratio of 5: 3: 1: 1) are poured with 5 l of boiling water, insisted for 30 minutes, filtered carefully. In this case, taking into account the wettability of the crushed plant material, 3.36 kg of extract is obtained, to which 4.7 kg of sugar is then added (extract: sugar ratio is 1: 1.4), brought to a boil.

Get a persistent, uniform drink with evenly distributed pulp and a color characteristic of the color of carrots, with a sweet and sour taste with a touch of milk whey and orange essence.

Example 2 is carried out analogously to example 1, except that 8 kg of Hawthorn syrup prepared using 4.7 kg of sorbitol (the ratio of sorbitol extract is 1: 1.4).

A drink prepared using sorbitol based Hawthorn syrup practically does not differ in organoleptic properties from a drink prepared according to Example 1 (on sugar). The use of sorbitol in the production of drinks based on whey makes it possible to use them in therapeutic and preventive nutrition for people with diabetes.

Claims (1)

A method of producing a beverage based on clarified milk whey, including introducing filler into the whey, mixing, heating the mixture, pasteurization and bottling, characterized in that while the mixture is heated to a temperature of 45-50 ° C, the resulting mixture is homogenized and deaerated with residual pressure of 28-21 kPa for 8-10 minutes, and after filling, the finished drink is sterilized, while carrot puree with a particle size of not more than 0.1 mm, Hawthorn syrup is used as filler, representing syrup of an aqueous extract from rose hips and hawthorn, as well as a leaf of black currant and peppermint, taken in a weight ratio of 5: 3: 1: 1, Lactusan syrup, edible organic acid and fruit essence in the following ratio of components, wt. %: Carrot puree 25.0-35.0 Syrup "Hawthorn" 7.5-8.5 Syrup "Lactusan" 3.5-4.5 Food grade organic acid 0.31-0.41 Fruit essence 0.064-0.07 Milk clarified whey Rest