RU2376778C1 - Curdy drink preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of curdy drink preparation includes warming up of whey, adding of sweetened component, mixing, cooling down, pouring and storage. Whey filtered by ultrafiltration method or filt obtained while production of cottage cheese production by ultrafiltration method are used as curdy whey. During warming up dry vegetable materials are added to the ultrafilt. It is made of nettle leaves and rosehips in ratio 1:2 in quantity 2.7% to curdy whey ultrafilt, curdy whey, extracted at 85±3°C during 30±5 minutes, pulp is separated, 0.1% of 50% citric acid is added.

EFFECT: method allows to simplify technological process, increase using of whey in beverages, increase effectiveness of separation of biologically active properties of raw materials and improve organoleptic properties of end product.

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Description

The invention relates to the food industry, in particular to the dairy, and can be used in the preparation of soft drinks based on whey.

A known method of producing a beverage from whey, which involves the separation of fresh cottage cheese whey, heating, preparation of thyme decoction based on a portion of the whey, aging and filtering it, adding thyme, beetroot syrup and granulated sugar to the remaining portion of the whey. The mixture is stirred, filtered, pasteurized, cooled, poured into consumer packaging [1].

The disadvantages of this method are the complexity and multi-operation of the technological process, low taste qualities of the resulting product.

The closest in technical essence to the present invention is a method for the production of a drink from cottage cheese whey, which includes heating the whey, aging, filtering, introducing into it a whey extract of chopped rose hips, blueberry shoots, bird mountain herbs, dioecious nettle leaves, grass horsetail leaves in an amount of 8 , 4% by weight of serum. In the resulting mixture add blended fruit juice in an amount of 20-30% and honey in an amount of 2-5% by weight of whey and mix. Then the mixture is pasteurized, cooled, 0.005 -0.1% aspartame and potassium acesulfame are added and poured [2].

The disadvantage of this method is the inclusion in the process of additional operations for the preparation of whey extract in a semi-industrial way, the use of expensive additives: fruit juice and honey to improve organoleptic characteristics, a small amount of milk whey in the drink.

The technical result consists in simplifying the process, increasing the use of whey in beverages, increasing the efficiency of extraction of biologically active substances of plant materials and improving organoleptic characteristics.

This problem is solved in that the cottage cheese whey ultrafiltrate or the filtrate obtained in the production of cottage cheese by the ultrafiltration method, which serves as an extractant of plant materials, is used as the basis. Extraction is carried out in the entire volume of the ultrafiltrate of cottage cheese whey from plant materials (dry crushed nettle leaves and rose hips with a particle size of 0.5-1 cm). The introduction of citric acid improves the organoleptic properties of the product and its storage capacity.

Ordinary curd whey has an unpleasant specific taste and smell, unusual for the consumer. This is an essential brake on the promotion of whey drinks in the market.

The composition of cottage cheese whey includes whey proteins, which cause a certain turbidity of the drinks obtained on its basis and a decrease in the refreshing effect. Whey proteins in whey also reduce its extracting effect.

Cottage cheese whey processed by ultrafiltration, or the filtrate obtained during the production of cottage cheese by ultrafiltration, practically do not contain whey proteins. According to organoleptic indicators, they are a clear yellow liquid, do not have a specific serum taste and smell. According to other indicators, the curd whey ultrafiltrate is close to curd whey and is a promising raw material for soft drinks. Comparative characteristics of the physico-chemical and organoleptic characteristics of curd whey and its ultrafiltrate are given in table 1.

What is new is that additional operations for the preparation of concentrated extracts and their introduction into serum are excluded.

Table 1 The chemical composition and properties of curd whey and permeate Indicators Curd Whey Permeate Solids,% 4.2-7.4 4.85-5.02 including: lactose 3.2-5.1 4.3-4.5 protein 0.8-1.0 0.1-0.2 milk fat 0.05-0.4 - minerals 0.5-0.8 0.45-0.47 Acidity, ° T 50-85 45-50 Density, kg / m ³ 1019-1026 1019-1022

The process of extraction of plant materials is carried out in the entire volume of whey intended for the production of the drink, with constant stirring. For these purposes, a conventional tank with a thermal jacket (for example, a VDP bathtub or a TUM) is used. The duration of extraction is 25-35 minutes, the temperature is 82-88 ° C. Extraction is carried out at a low dose of raw materials - 2.7%. This allows you to significantly increase the yield of extractives in the extraction process. With an increase in the dose of plant material during extraction, the mass fraction of extractive substances increases, but the degree of their transition decreases. Determination of the mass fraction of solids, vitamin C, tannins and dyes, ash residue in whey extracts according to generally accepted methods showed that with an increase in the nettle dose from 1.66 to 12.50%, the degree of transition decreased:

extractive substances - from 29.8 to 19.9%;

Vitamin C - from 89.1 to 24.0%;

tannins and dyes - from 93.7 to 36.0%;

mineral substances - from 29.1 to 18.2%.

When studying the extraction of plant materials (nettle leaves and rose hips in a ratio of 1: 2), it was found that at a dose of plant materials of 2.7%, the degree of transfer of dry substances was 28.7%, and at a dose of raw materials of 12.8%, only 19 %

Excludes blending of the drink with fruit juice and honey. These ingredients are added to mask serum taste and odor. The use of cottage cheese whey ultrafiltrate as a base allows you to get drinks with acceptable organoleptic characteristics.

The method is as follows: the whey obtained in the production of cottage cheese in the usual way is purified from whey proteins by ultrafiltration or the whey obtained in the production of cottage cheese by ultrafiltration is heated to 85 ± 3 ° C, a composition of dry plant material is added (nettle leaves and rose hips to 1: 2 ratio) in an amount of 2.7% of the volume of the taken cottage cheese whey ultrafiltrate, incubated for 30 ± 5 minutes, separated by pulp using a filter centrifuge or a self-unloading separator, add t of a 0.1% solution of citric acid of 50% concentration, sugar or sweetener, mix, cool to 6 ± 2 ° C, pour into consumer containers and store at this temperature for no more than 72 hours.

Case Studies

Example 1

To obtain 1000 kg of drink, the whey obtained by the production of cottage cheese by ultrafiltration, in the amount of 924 kg, is heated to a temperature of 85 ° C in a long pasteurization bath (VDP) or universal milk tank (TUM), dry crushed raw materials are added: 8.3 kg of leaves nettles and 16.6 kg of rose hips, kept with constant stirring for 30 minutes, the pulp is separated on a self-unloading separator. To the obtained extract, add 1 kg of an aqueous solution of citric acid of 50% concentration, granulated sugar 75 kg. The finished drink is mixed, cooled to 6 ° C, poured into bags with a capacity of 500 cm ³ and stored from the time of bottling for no more than 72 hours at a temperature of 6 ° C.

The resulting drink is a clear liquid without sediment and flakes from light to dark brown in color, the taste is sweet and sour, refreshing with a pronounced taste of wild rose.

Example 2

The method according to example 1, characterized in that to obtain 1000 kg of the drink, they take 996 kg of whey obtained by the production of cottage cheese by ultrafiltration, instead of sugar, sweeteners are used: aspartame and acesulfame 1.5 kg each.

The resulting drink is a clear liquid without sediment and flakes from light to dark brown in color, the taste is sweet and sour, refreshing with a pronounced taste of wild rose.

Example 3

The method according to example 1, characterized in that to obtain a drink using whey cheese, purified by ultrafiltration.

The resulting drink is a clear liquid without sediment and flakes from light to dark brown in color, the taste is sweet and sour, refreshing with a pronounced taste of wild rose.

This production method allows the maximum use of cottage cheese whey, which is a waste of dairy enterprises. Currently, the problem of whey utilization is not completely resolved. In many enterprises, it simply merges into the sewers, and irreparable damage to the environment is inflicted. However, serum has a unique vitamin, mineral and carbohydrate composition. Using the extraction process of plant materials of nettle and rose hips additionally enriches the drink with biologically active substances: B vitamins, ascorbic acid, vitamins K, E, carotenoids, flavonoids, organic acids. The vitamin and mineral composition of whey drink are shown in table 2.

When 100 g of the product is consumed, the daily requirement of the body for thiamine is satisfied by 40%, riboflavin by 25%, ascorbic acid by 13%, and vitamin E by 16%.

table 2 Vitamin and mineral composition of Valeria drink from curd whey Name of indicator Product Content Vitamins, mg% no more B1 (thiamine) 0.7 ± 0.2 B2 (riboflavin) 0.6 ± 0.1 C (ascorbic acid) 9.5 ± 0.2 E (tocopherols) 1.6 ± 0.1 carotenoids 0.17 ± 0.01 Ash% 0.7 ± 0.1 Trace elements, mg / dm ³ not less selenium 0.1 copper 0.05 zinc 0.1 iron 0.9 Tannins and dyes, mg% 16.5 ± 0.1

Information sources

1. Patent 2189767, IPC A23L 2 \ 38, publ. 09/27/2002.

2. Patent 2266661 C1, IPC A23C 21 \ 02, 21 \ 00, publ. 12/27/2005.

Claims (1)

A method of producing a beverage from cottage cheese whey, including heating the whey, introducing a sweetening component, mixing, cooling, bottling and storing, characterized in that the whey is purified using ultrafiltration whey or the filtrate obtained by production of cottage cheese by ultrafiltration after heating in cottage cheese whey ultrafiltrate is added to dry vegetable raw materials from dioecious nettle leaves and rosehips in a ratio of 1: 2, in an amount of 2.7% by weight of ultraviolet cottage cheese whey extract, extracted at a temperature of 85 ± 3 ° C for 30 ± 5 min, pulp is separated, 0.1% citric acid solution of 50% concentration is added.