RU2307515C2 - Method for producing of milk beverage - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves normalizing milk as to fat content and weight part of protein; cleaning; introducing natural quail egg mélange into normalized mixture in an amount of 0.2-10% by weight of product or quail egg dried powder in an amount of 0.1-5% by weight of product, and beta-carotene in an amount of 7 g, 100% of solution per 1 t of mixture; mixing, homogenizing, pasteurizing, cooling and pouring mixture. Method allows pasteurization taste to be imparted to product.

EFFECT: increased nutrient and biological value of product.

3 tbl, 10 ex

Description

The invention relates to the dairy industry, and in particular to a method for producing dairy drinks.

The closest in technical essence and the achieved effect is a method of producing "School" milk, which includes the normalization of milk by mass fraction of fat, purification, introduction of beta-carotene, mixing, homogenization, pasteurization, cooling and bottling. See the Dairy Technologist Handbook. Technology and recipes. Volume 1. Dairy products. St. Petersburg, GIORD, 2000, p. 58-62.

The disadvantages of this method include the lack of complex vitaminization of products, which eliminates the full preventive effect when using it, the imbalance of the product in terms of basic nutrients: low protein content (2.8%), minerals: iron - 0.06 mg / 100 g, zinc -0.45 mg / 100 g, vitamins (mg / 100 g): A - 0.01; E is 0.1; C - 0.01, etc.

The technical task of the invention is to improve the quality of milk drinks by improving its organoleptic characteristics, increasing nutritional and energy values, expanding the range of manufactured dairy products for preventive purposes.

The technical result of the invention is to increase the nutritional and biological value of the product, giving the product a taste of pasteurization through the use of a combination of selected technology modes and the amount of beta-carotene added.

The technical result is achieved in that in a method for producing a milk drink, including normalization of milk, purification, administration of beta-carotene, mixing, homogenization, pasteurization, cooling and bottling, it is new that normalization is carried out by mass fraction of fat and mass fraction of protein, homogenization at a temperature of 65 ± 5 ° C and a pressure of 12.5 ± 2.5 MPa, and pasteurization at a temperature of 73 ± 3 ° C with a shutter speed of τ = 30-60 s, while before mixing, a normal amount of quail eggs are added to the normalized mixture in the amount of (0.2-1 0)% by weight of the product or dry powder of quail eggs in the amount of (0.1-5)% by weight of the product, and beta-carotene is introduced in the amount of 7 g of a 100% solution per 1 ton of mixture.

Replacing chicken eggs with quail allows eliminating the spread of salmonella infection due to the fact that salmonella does not survive in a quail egg.

Along with this, a quail egg significantly exceeds in quantitative terms the chicken in many nutrients. Compared to a chicken egg, one gram of quail egg contains more vitamins: A - 2.5 times, B ₁ - 2 times, B ₂ - 2.2 times. Five quail eggs, equal in weight to one chicken, have 5 times higher levels of phosphorus and potassium, 4.5 times iron. In quail eggs, there is significantly more copper, cobalt, and such essential amino acids as tyrosine, threonine, lysine, glycine, and histidine (table 1).

Egg protein is rich in sulfur-containing amino acids, which is why the use of quail eggs in the prescription composition increases the amino acid count and, consequently, increases the biological value of the product. The introduction of quail eggs into milk enriches it with biologically active substances: proteins, vitamins, amino acids, minerals, which not only changes the physicochemical composition of native milk, but also increases the nutritional value of the product.

The introduction of a given concentration of quail eggs into the product provides a person's daily need for basic nutrients. It has been established that for an adult, the daily dose in the main nutrients is 3-4 quail eggs. Based on this, it can be concluded that 250 g of this drink provide the human body with a daily requirement for basic nutrients.

The introduction of beta-carotene into milk before pasteurization has a preventive effect, helps to prevent cancer and improves metabolism.

Thus, the combination of a complex of biologically active substances with high dietary qualities and the hypoallergenicity of quail eggs allows their use in preventive nutrition.

A milk drink is prepared as follows.

Milk is taken, normalized by mass fraction of fat and mass fraction of protein, cleaned, dry powder or melange of natural quail eggs and beta-carotene are added, mixed, the mixture is homogenized and sent for heat treatment. Then the mixture is poured and cooled.

Normalization of milk is carried out taking into account the mass fraction of fat in the finished product (skim; 1.5; 2.5; 3.2: 3.5%) and the mass fraction of protein of at least 3.0 (skimmed milk powder or cream).

Milk is purified on separators-milk cleaners or separators-bactofugs at a temperature of t = 65 ± 5 ° C.

Melange of natural quail eggs is added in an amount ((0.2-10)% by weight of the product) or dry powder of quail eggs in an amount (TU 9219-228-23476484-05. Products dried from quail eggs) ((0,1- 5)% by weight of the product).

Beta-carotene is added to the mixture immediately after a dry powder or a melange of natural quail eggs in the amount of 7 g of a 100% solution per 1 ton of the mixture, mixed for 15-20 minutes and kept for 30-40 minutes. The mixture is suitable for the complete dissolution of the protein particles of the egg and saturation of the mixture with carotene.

The homogenization of the mixture is carried out at t = 65 ± 5 ° C and a pressure of 12.5 ± 2.5 MPa. The heat treatment process is carried out at t = 73 ± 3 ° C with a shutter speed of τ = 30-60 s. The product is cooled to t = 4 ± 2 ° C.

We selected the regimes in such a way that, together with the added beta-carotene (in the amount of 7 g of a 100% solution per 1 ton of mixture) and quail eggs in the form of melange or powder, the claimed technical result was achieved in the declared quantities. Namely, giving the taste of pasteurization, enriching the product with useful substances, increasing its nutritional and biological value.

The inventive method is illustrated by examples.

Example 1. Milk is taken, normalized by mass fraction of fat to 0.05% and mass fraction of protein 3.0% (received 1000 kg of milk), cleaned on bactactic separators at a temperature of t = 60 ° C; make a melange of natural quail eggs in an amount of 2 kg and beta-carotene in an amount of 7 g of a 100% solution, mix for 15 minutes, stand for 40 minutes and homogenize at a temperature of t = 60 ° C and a pressure of 15 MPa, and then direct them to heat treatment at the following modes: t = 70 ° C with a shutter speed of τ = 60 s. Then the mixture is poured and cooled to t = 4 ° C.

Example 2. Milk is taken, normalized by mass fraction of fat to 1.5% and mass fraction of protein 3.0% (received 1000 kg of milk), cleaned on bactactic separators at a temperature of t = 65 ° C; add melange of natural quail eggs in an amount of 50 kg and beta-carotene in an amount of 7 g of a 100% solution, mix for 20 minutes, hold for 30 minutes and homogenize at a temperature of t = 65 ° C and a pressure of 12.5 MPa, and then send it to a heat treatment in the following modes: t = 73 ° C with a shutter speed of τ = 40 s. Then the mixture is poured and cooled to t = 6 ° C.

Example 3. Milk is taken, normalized by mass fraction of fat to 2.5% and mass fraction of protein 3.0% (received 1000 kg of milk), cleaned on bactofug separators at a temperature of t = 70 ° C; make a melange of natural quail eggs in an amount of 100 kg and beta-carotene in an amount of 7 g of a 100% solution, mix for 20 minutes, hold for 30 minutes and homogenize at a temperature of t = 70 ° C and a pressure of 10 MPa, and then direct them to heat treatment at the following modes: t = 76 ° C with a shutter speed of τ = 30 s. Then the mixture is poured and cooled to t = 6 ° C.

Example 4. The drink is prepared analogously to example 2, but the normalization of milk is carried out to a mass fraction of fat of 3.2%.

Example 5. The drink is prepared analogously to example 3, but the normalization of milk is carried out to a mass fraction of fat of 3.5%.

Example 6. The drink is prepared analogously to example 1, using a dry powder of quail eggs instead of melange of natural quail eggs in an amount of 1 kg.

Example 7. The drink is prepared analogously to example 2, using a dry powder of quail eggs instead of melange of natural quail eggs in an amount of 25 kg.

Example 8. The drink is prepared analogously to example 3, using a dry powder of quail eggs instead of melange of natural quail eggs in an amount of 50 kg.

Example 9. The drink is prepared analogously to example 4, using a dry powder of quail eggs instead of melange of natural quail eggs in an amount of 25 kg.

Example 10. The drink is prepared analogously to example 5, using a dry powder of quail eggs instead of melange of natural quail eggs in an amount of 50 kg.

The obtained drinks in examples 1-10 have high organoleptic properties (white with a slightly yellowish tint, pleasant milk taste and aroma of pasteurization), have a uniform consistency (table 2), and also have high nutritional and biological value (table 3).

When the concentration in the mixture is less than the minimum amounts of melange of natural or dry powder of quail eggs, selected experimentally, the resulting drink does not have the properties described above. An increase in the maximum permissible concentration of melange of a natural or dry quail egg powder leads to the appearance of an obvious fishy smell and taste and does not allow obtaining a uniform consistency.

Thus, the claimed method allows to obtain a milk drink with high nutritional value, enriched with essential amino acids like tyrosine, threonine, lysine, glycine, histidine, which has prophylactic properties, and also give it a functional focus and expand the range of milk drinks.

Table 1 The main composition of chicken and quail eggs Indicator Chicken Quail Dry matter% 22.4 25,4 Protein,% 11.6 12 VITAMINS, mcg B ₁ 49 137 In ₂ 500 1100 PP 99 110 BUT 780 1180 Carotenoids 640 670 MINERAL SUBSTANCES, mg Calcium 52 76 Phosphorus 185 213 Potassium 124 620 Iron 88 404 Copper 9.6 17 Cobalt 3.8 6.6 AMINO ACIDS, g Lysine 0.75 1.05 Cystine 0.28 0.43 Methionine 0.38 0.72 Aspartic 0.79 1.16 Glutamine 1.44 1.72 Tryptophan 0.20 0.24

table 2 The results of organoleptic evaluation of samples of milk drink Sample No. Color and appearance (2 points) Taste and aroma (3 points) Structure and consistency (2 points) Taste of pasteurization (3 points) Sum of points one 2 3 2 2 9 2 2 3 2 3 10 3 2 2 2 2 8 four 2 3 2 3 10 5 2 3 2 3 10 6 2 2 2 3 9 7 2 3 2 3 10 8 2 3 one 3 9 9 2 3 2 3 10 10 2 3 one 2 8

Table 3 The chemical composition and energy value of a milk drink Name of indicator prototype The value of the indicator for examples one 2 3 four 5 6 7 8 9 10 Mass fraction,%:
dry matter
11.7
10.0
10.9
11.5
11.8
12.1
10.0
10.9
11.5
11.8
12.1 squirrel 2,8 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 fat 3,5 0.05 1,5 2,5 3.2 3,5 0.05 1,5 2,5 3.2 3,5 carbohydrates (lactose) 4,5 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 Ash, g per 100 g 0.5 1.7 2,3 1.7 2,3 0.7 1.7 2,3 1.7 2,3 0.7 Organic acids in terms of lactic acid,% 0.11 0.14 0.2 0.34 0.2 0.34 0.14 0.2 0.34 0.2 0.34 Vitamins, mg per 100 g:
BUT
0.01
0,032
0.15
0.23
0.15
0.23
0,032
0.15
0.23
0.15
0.23 Carotene traces 0.13 0.21 0.13 0.21 0.05 0,032 0.13 0.21 0.13 0.21 FROM 0.01 0,126 0.22 0.31 0.22 0.31 0,126 0.22 0.31 0.22 0.31 IN 2 0.02 0,047 0.12 0.21 0.12 0.21 0,047 0.12 0.21 0.12 0.21 E 0.1 0.23 0.31 0.4 0.31 0.4 0.23 0.31 0.4 0.31 0.4 Energy value, kcal / 100 g 58.3 31.7 50,2 57.8 67.9 73,4 31.7 50,2 57.8 67.9 73,4

Claims (1)

A method of obtaining a milk drink, including normalization of milk, purification, administration of beta-carotene, mixing, homogenization, pasteurization, cooling and bottling, characterized in that the normalization is carried out by mass fraction of fat and mass fraction of protein, homogenization at a temperature of 65 ± 5 ° C and a pressure of 12.5 ± 2.5 MPa, and pasteurization at a temperature of 73 ± 3 ° C with a holding time of 30-60 s, while before mixing, a mixture of natural quail eggs is added to the normalized mixture in an amount of (0.2-10)% of mass of product or dry quail powder 's egg in an amount (0.1-5)% by weight of the product, and the beta-carotene is administered in an amount of 100 g of 7% solution per 1 m of the mixture.