RU2432768C1 - Method for preparation of functional beverage based on milk whey - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry and may be used in manufacturing beverages based on milk whey. Food additives to milk whey are represented by a mixture of chitosan, pectin, fructose and ascorbic acid at their ratio in the mixture 1:(1-2):(10-20):(0.07-0.10) respectively. Chitosan is used in a dispersed condition with 10-40 mcm particle size, then one adds CO2 extract of wild chamomile to it. Milk whey and additives are used at the following ratio, wt %: mixture of chitosan, pectin, fructose and ascorbic acid - 5.0-10.0; CO2 extract of wild chamomile - 0.001 -0.003; milk whey - balance. ^ EFFECT: invention allows to enhance biological value, improve organoleptic properties and extend storage life of the beverage.

Description

The present invention relates to the dairy industry and can be used in the production of drinks based on whey.

A known method of preparing a whey drink with sugar, which includes curd whey and sugar (Hramtsov A.G., Nesterenko P.G. Technology of products from whey. - M .: DeLi print, - 2004. - p. 192, 587 from.).

The disadvantage of this method is the instability of the consistency of the drink, which is explained by the instability of the globules of whey proteins in an acidic environment. Secondary phenomena after thermal denaturation, which occurs during pasteurization, lead to the release of proteins and the separation of consistency. The consequence is the appearance of flakes in the drink, its separation into liquid and solid fractions, and the deterioration of organoleptic properties.

It should be noted that the storage capacity of such a drink is low. The whey drink is poorly protected from spoilage, and lactic acid microflora quickly develops in it. As a result, such a drink is stored for no more than 48 hours.

It should be noted that the flavoring properties of such a drink are not sufficient to conceal the natural whey taste. The nutritional value of the resulting product is not high either, since the drink is not balanced in composition, it does not include dietary fiber and other ingredients necessary for a healthy diet. The resulting drink does not have functional properties due to the lack of functional components in its composition.

There is also a method of preparing a functional drink based on curd whey with the addition of pectin (Skapets O. Functional drink based on curd whey with the addition of pectin / O.V. Skapets, N.S. Sergeev // Food and marine biotechnology: problems and prospects: Abstracts scientific and practical conference, July 2-3, 2008 - Svetlogorsk, 2007. - p.130, 225, 160). The recipe for such a drink is additionally added flavoring that mimics the orange taste, which compensates for the whey taste of the drink.

The disadvantage of this method is the introduction of a significant amount of synthesized flavor, which reduces the safety and biological value of the product. At the same time, as the drink is stored, the whey flavor appears again, intensifying over time, since the hydrolysis reactions of whey proteins, causing its formation, are not inhibited. The consequence of this is the fact that the drink produced in this way has a fairly short shelf life of only 14 days. It should also be noted that at the end of this shelf life, the beverage is stratified with a protein component precipitated, which is explained by insufficient stabilization of the consistency.

A disadvantage of a drink developed in a known manner is also its weak therapeutic properties, since the amount of dietary fiber (pectin) contained in it at the recommended rate of consumption of the drink (200 ml per day) is not enough to cover 10-50% of the daily human need for dietary fiber (25-40 g). According to the requirements of GOST 52349-2005 “Functional food products” this drink cannot be considered functional.

The closest technical solution is a method of preparing a drink based on whey (http://science.ncstu.ru/developments/entry?id=149), including the introduction into serum of a 1% colloidal solution of chitosan in an amount of 2.5-10 % of the total. The mixture is stirred, incubated for 25-30 minutes and make the concentrate of apple or orange juice in the amount of 4-5%, citric acid in the amount of 0.03-0.08% of the volume of the mixture and mix. After which the mixture is heated to 83-87 ° C and incubated for 20-60 minutes, the precipitate is separated, and sucrose 1-5% is added to the clarified liquid, lactose syrup is 0.5-1.0% and reheated to 83-87 ° C , withstand 15-20 s, cool to 6-80 ° C, add sodium benzoate and pour. The drink has a specific taste and aroma, viscous consistency.

The disadvantage of this method is to reduce the biological value of the drink due to the precipitation of whey proteins with a colloidal solution of chitosan. The composition of the drink includes lactose syrup, which limits the consumption of this drink to some groups of the population that are contraindicated in milk sugar. In addition, the drink produced by this method has a specific astringent taste, which is explained by the astringent taste of a natural chitosan solution. To increase the shelf life, sodium benzoate, known for its negative effect on the human body, is introduced into the drink as a preservative. However, even in his presence, the shelf life of the drink is no more than 10 days. At the same time, this drink cannot be called functional due to the lack of the required amount of a functional ingredient and the general imbalance of the composition.

It should also be noted the difficulty in preparing the drink, since the preliminary preparation of the colloidal solution of chitosan and its introduction in the dissolved state require time and careful observance of a certain execution technique, which leads to additional labor and ultimately leads to an increase in the cost of the product.

The invention solves the problem of increasing the biological value, improving the organoleptic characteristics and lengthening the shelf life of the finished drink by improving the composition of the drink, the complex effect of food additives on the properties of whey and the use of chitosan in a dispersed form.

To achieve the desired technical result in the known method for preparing a functional whey-based beverage, including primary pasteurization, cooling, food additives, secondary pasteurization, it is proposed to use a mixture of chitosan, pectin, fructose and ascorbic acid as food additives at their ratio in the mixture, accordingly, 1: (1-2) :( 10-20) :( 0.07-0.10), wherein the chitosan used in a dispersed state with a particle size of 10-40 microns, then added CO ₂ extract pharmacy rum shki. It is proposed to take whey and additives in the following proportions, wt.%:

A mixture of chitosan, pectin, fructose and ascorbic acid - 5.0-10.0 CO ₂ extract of pharmaceutical chamomile - 0.001-0.003, Milk serum - the rest.

With this combination of operations and parameters of the method of preparation of the drink are provided:

- high quality of finished products, due to the improvement and stabilization of its organoleptic characteristics - appearance, aroma, taste and texture, as well as the effective compensating effect of negative serum aftertaste;

- elimination of the astringent taste of chitosan as a result of the simultaneous interaction of chitosan with structure-forming and flavoring components of the food system;

- increasing the functionality of the drink - by increasing the dosage of functional ingredients (pectin, chitosan, ascorbic acid, trace elements, vitamins, digestible proteins and carbohydrates in dissolved form), achieving a balance in its total chemical composition, enrichment with biologically active minor components of chamomile pharmacy;

- increased shelf life and shelf life of the drink, due to the synergistic effect of free water binding, gelation of the consistency (barrier effect), physico-chemical stabilization of the system as a result of the total antiseptic, antioxidant and structure-forming effects of chamomile, ascorbic acid, biopolymers of chitosan and pectin and components whey;

- increasing the stability of the gel of the drink due to the chemical formation in its basis of a strong "frame" network consisting of interacting molecules of chitosan and pectin, inside which the molecules of fructose, ascorbic acid, whey proteins, carbohydrates, lactic acid, and mineral substances of serum are chemically bonded, which provides stabilization of quality over a shelf life of at least 40 days without additional preservatives.

At the indicated amounts and sequence of introducing a mixture of dispersed chitosan, fructose pectin, ascorbic acid into milk whey before pasteurization of the drink, initially with stirring provided by the technological instruction, they are uniformly distributed among the whey components, which leads to the redistribution of the component charges and stabilization of the system.

All components of the mixture introduced, with the exception of chitosan, have positive charges of molecules, being weak acids (pectin, fructose, ascorbic acid). As a result of their mixing, opposite charges physically and chemically interact, exhibiting a combination of ad and chemisorption properties. So pectin, fructose and ascorbic acid, having the structure of finely ground powder with an induced negative charge, effectively “stick” to the active surface of chitosan, which has a high branched surface with a particle size of 10-40 microns and a natural positive charge. The quantitatively predominant fructose, which has reducing properties, reliably plays the role of an oxygen binding agent in excess of ascorbic acid, pectin and chitosan in the molecules, which prevents both the mixture introduced and the beverage system from excessive acidification.

The subsequent introduction of a mixture consisting of crystalline chitosan macro-conglomerates with adsorbed particles of pectin, fructose and ascorbic acid into milk whey, which is a solution of biologically active proteins and minerals in lactic acid, results in a uniform distribution of all components in the volume of this food dispersion due to mechanical stirring , the desire to take shape with minimal energy. The driving force behind the formation of the new system is the difference in specific gravities and concentrations of substances, the desire to compensate for free charges, the processes of dissolution (dissociation) and loss of solubility due to the activation energy of molecules and their hydrophilic-lipophilic balances. Final stabilization of the final formulation occurs when making the CO ₂ extract of camomile rich variety of biologically active substances.

The composition of the CO ₂ extract includes phenolic compounds (coumarin), secondary monoterpene alcohols, sesquiterpenes, diterpene alcohols (phytol), as well as their derivatives. The triterpenoid fraction of the extract is represented by high molecular weight alcohols, steroids, fat-soluble vitamins and their analogues (tocopherols and morethenol), as well as polyunsaturated fatty acids. All groups of compounds are represented in the extract evenly. It should be noted the relatively high content of vitamin E, sterols, as well as wax-like compounds.

_CO2 extract of chamomile has a pronounced aroma and taste of natural plant, it retains all the beneficial properties of chamomile and does not lose them in the process of storing more than three years.

The preserved natural composition of biologically active substances in combination with their high concentration and the absence of impurities provides the CO ₂ extract of chamomile with high antioxidant activity, due to which the fat fraction of the drink and polyunsaturated fatty acids of chamomile are not oxidized, i.e. no rancidity of the product is observed.

The introduction of a CO ₂ extract of pharmacy chamomile into the final drink introduces a concentrated set of chemically active components with neutral and alkaline properties, which helps to compensate for the excessive acidity of the drink throughout its shelf life. At the same time, the product is enriched with valuable substances that increase its biological value.

Quantitative and qualitative changes in the new system are such that after a certain time (30-40 minutes) a pronounced uniform gelation of the drink (consistency of thick jelly), a change in its color (from murky yellow to white-cream), taste and aroma (pleasant characteristic “Bouquet” with a light sour-milk shade and aroma of chamomile), balanced organoleptic and nutritional qualities are formed (a specific refreshing drink without excessive acidity), the biological value of the finished drink increases (due to the presence of search fibers, vitamins, mineral, minor and other functional substances). These qualities remain stable throughout the entire shelf life of the drink - at least 40 days.

The effects that make up the claimed quality are due to the following aspects. Initially, macro-conglomerates of crystalline chitosan with adsorbed particles of pectin, fructose, and ascorbic acid are intensively dissolved by “pulling” them with dipoles by water and lactic acid molecules, and this “pulling” is carried out quickly and evenly due to the presence of high coefficients of fructose and ascorbic acid in conglomerates, which have high coefficients dissociation in aqueous solutions. At the same time, chitosan and pectin, being in the acidic environment of lactic acid, bound to ascorbic acid, intensively interact with each other in a spatial form, which leads to the formation of a strong, widely branched chemically cross-linked spatial structure “chitosan - pectin”, inside which he - whey proteins, carbohydrates, serum minerals, as well as essential oils, bioflavonoids, minerals, glycosides and other biologically active substances of chamomile are chemisorbed. All these substances are firmly fixed “inside” the chitosan pectin skeleton by the physicochemical method (interconnection with the hydroxyl and carboxyl groups of this biopolymer complex). As a result, the organoleptic properties of the finished product increase (whey odor and taste are reliably “locked”, natural properties are enriched with pleasant plant tones, and the solution, without losing fluidity, acquires a colloidal consistency), its quality is formed (it is a solution of functional biopolymers enriched with natural biologically active ingredients to the recommended values), while significantly increasing the storage capacity of the product (due to reliable insulation stabilizing components, preserving their natural phytochemicals). In this state, the drink is stable even at elevated pasteurization temperatures, the proteins do not coagulate, do not leach with individual biopolymers, and do not precipitate, so the uniformity of the consistency is not broken.

When making food additives not in the mixture, but separately, the formation of a strong gel-like stable consistency in the drink is not observed, whey proteins coagulate during subsequent pasteurization, chitosan does not dissolve, but only swells, adsorbing the components of the mixture with precipitation with stirring. At the same time, pectin slowly swells, forming “grains”, and ascorbic acid enters the aqueous part of the serum, increasing its acidity and negative acidic taste. When fructose is added to such a drink, it only sweetens it, without affecting the stability and other storage properties of the drink. CO ₂ extract of chamomile in such a system is not ennobling, and gives the drink a "pharmacological" aroma. As a result, the finished drink does not have homogeneity, colloid, storage stability, the necessary qualities for a competitive product of this group are not formed.

Chitosan should be introduced into a pre-prepared mixture in a dispersed state at a particle size of 10-40 microns, because in this case, pectin molecules with their negative hydroxyl and carboxyl functional groups begin to interact effectively with positively charged chitosan amino groups, forming a branched a spatial structure bonded physically and chemically, moreover, this system has the necessary parameters guaranteeing the ad and chemisorption formation of co glomeratov "pectin-chitosan-fructose-ascorbic acid".

When grinding chitosan to a particle size of more than 40 microns, it will have an insufficiently active surface to form a conglomerate with pectin and a fructose-ascorbic filler of the required parameters. As a result, the process of dissolving the food ingredients of the mixture will not go completely, the consistency will be uneven, individual inclusions of insoluble chitosan particles in the drink will spoil its organoleptic perception. In this case, whey proteins will not fall into the “chitosan-pectin network” and precipitate during pasteurization, which is not allowed.

If the chitosan is crushed too finely to a particle fineness of less than 10 microns, it turns into an overly active system that is positively charged, which affects the adhesion of its particles not only to food with a negative charge, but also to equipment, which is manifested in the difficulty of mixing, introducing and observing the necessary dosages. At the same time, unreasonable energy costs take place, since chitosan, in view of its amorphous nature, is very difficult to destroy its structure with a decrease in size.

When the ratio of components in the mixture "chitosan: pectin: fructose: ascorbic acid" is less than 1: 1: 10: 0.07 and more than 1: 2: 20: 0.10, the pre-formed ad- and chemisorption-bound conglomerate does not have those parameters that ensure its uniform and high-quality dissolution in whey, the formation of a stable colloidal consistency, attractive organoleptic properties, stability during pasteurization, and reliable storage stability. As a result, the drink has either a milled consistency, or flakes in the form of a precipitated protein, or excessive acidity with a general imbalance of organoleptic properties.

When a mixture of “chitosan: pectin: fructose: ascorbic acid” is introduced into milk whey in an amount of less than 5.0%, a gel-like consistency of the required strength does not occur, the property of functionality is not acquired, and a pleasant sweet and sour taste is not felt.

When the mixture “chitosan: pectin: fructose: ascorbic acid” is added to milk whey in an amount of more than 10.0% by weight of whey, the consistency of the beverage becomes “rubbery”, its fluidity disappears, the balance of organoleptic shades in taste and aroma is disturbed.

The target effect is enhanced if you make a phytoadditive - CO ₂ extract of chamomile (Matricaria chamomilla) during the preparation of the drink. Herbal supplement, possessing strong flavoring, antiseptic, antioxidant, and also preventive properties, improves the final flavor composition of the drink, harmoniously enriching it with a floral shade of taste and aroma. Due to the significant content in this plant of substances having aromatic, biological and preservative properties (flavonoids, organic acids, carotenoids, essential oils, glycosides, vitamins, minerals, etc.), as well as the parameters and modes of the method, which determine their uniform distribution in drink, increases the organoleptic quality of the target product, its biological value, safety, preservative effect, storage capacity.

Determining moment of making the CO ₂ extract of chamomile mixture after adding food additives to milk serum is the ability of the extract components to compensate for excessive acidity (due to the increased amount of extractive mineral substances reacting with the serum lactic acid), to stabilize the gel (due to their own fiber - cellulose and lignin), preserve the system (by introducing essential oils, flavonoids and glycosides with antiseptic and antioxidants specific properties). Equally important is the strong and characteristic taste and aromatic properties of the extract, harmoniously combined with the fermented milk flavor of the drink and introduced substances. As a result, special, unique flavoring shades appear in the drink, it becomes pleasant not only in consistency, but also in taste, aroma, its storage time and safety significantly increase, and functional properties are clearly manifested.

Unlike other forms of introducing chamomile extract into a drink (in the form of a solution, essential oil, aromatic essence), the CO ₂ extract has practical sterility (due to the high concentration of functional substances), does not introduce microflora and its metabolites - mycotoxins, aflotoxins - into the drink. rapidly developing in a sour-milk environment. CO ₂ extract of chamomile have strong bacteriostatic and bactericidal properties, suppresses the development of a gram-positive, gram-negative microflora, fungi and yeasts. The use of CO ₂ extract of chamomile pharmacy allows to extend the shelf life of the drink.

The use of CO ₂ -extract pharmacy chamomile is high-tech, because its composition, and therefore, the dosage is constant, which is important to achieve consistent product quality. The CO ₂ extract is not problematic to use - it is introduced into the whey-based drink by simple dosing on dispensing devices according to the recipe.

When introducing a CO ₂ extract of chamomile in an amount of less than 0.001% by weight of whey, the effect of increasing the quality of the product in terms of functionality, sensory sensations and storage stability due to insignificance (dosage of the main ingredients is less than the sensitivity threshold) is not manifested.

In introducing the CO ₂ extract of chamomile in an amount more than 0.003% in the final beverage begins to be felt unpleasant medicinal taste. At the same time, the consumption of the extract unreasonably increases, and therefore its cost and cost.

As a result of preparing the drink according to the proposed parameters, the physicochemical interactions in the system will be balanced, the drink will acquire a stable consistency, will have a pleasant sour-milk taste, and a delicate gel-like consistency. The organoleptic perception of such a drink is very high, there is no unpleasant whey taste in it, and its taste and aroma become qualitatively and quantitatively balanced. At the same time, the drink is enriched with valuable components brought in by chitosan and pectin in a functional state (ascorbic acid, phytocomponents), which ensures a guaranteed therapeutic and prophylactic effect of the product.

The method of preparation of the drink is illustrated by specific examples. The parameters used in the examples are tabulated.

Table Method parameters in the respective examples The ratio of components in the mixture of additives (wt.%) The acidity of the drink, ° T The viscosity of the drink, SP Organoleptic evaluation of the resulting product Recommendations for using the method one 2 3 four 5 6 1. The ratio in the mixture of chitosan, pectin, fructose and ascorbic acid (a mixture with a dosage of 7.5%), CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 32 64 Pleasant, balanced taste and aroma, homogeneous and moderately viscous consistency, no extraneous shades of taste and smell Yes 2. The ratio in the mixture of chitosan, pectin, fructose and ascorbic acid (at a dosage of the mixture of 7.5%). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.0: 15: 0.10 45 82 Pleasant taste and aroma, slightly astringent aftertaste of chitosan, but it does not defame the overall impression Yes 3. The ratio in the mixture of chitosan, pectin, fructose and ascorbic acid (at a dosage of the mixture of 7.5%). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 2.0: 15: 0.10 63 91 Pleasant taste and aroma, slightly reduced fluidity of the drink, which does not discredit the overall impression of quality Yes 4. The ratio in the mixture of chitosan, pectin, fructose and ascorbic acid (at a dosage of the mixture of 7.5%). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 0.5: 15: 0.10 52 104 The astringent taste of chitosan is clearly expressed in the aroma and taste of the product, which does not harmonize with the overall impression of the drink, which also has an increased viscosity no 5. The ratio in the mixture of chitosan, pectin, fructose and ascorbic acid (at a dosage of the mixture of 7.5%). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 2.5: 15: 0.10 77 123 Too dense consistency. The balanced aroma of the drink is not pronounced enough. no 6. The dosage of the mixture is 5.0% at a ratio
components in a mixture as in example 1,%. CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 28 54 Pleasant taste and aroma, but slightly pronounced whey flavor Yes 7. The dosage of the mixture is 10% with the ratio of the components in the mixture as in example 1,% CO ₂ extract of chamomile in the amount of 0.002%. 1.0: 1.5: 15: 0.085 45 131 The consistency of the beverage is low flow. Pleasant taste and aroma, no third-party shades, sweetness is intensely expressed. Yes 9. The dosage of the mixture is 11% with the ratio of the components in the mixture as in example 1. CO ₂ extract of chamomile in the amount of 0.002%. 1.0: 1.5: 15: 0.085 79 145 Excessively dense, low-fluid consistency. The aroma and taste of pleasantness are not pronounced enough, the taste is too sweet. no 10. The degree of dispersion of chitosan 10 μm (other parameters - as in example 1). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 34 65 A pleasant drink with a slight aftertaste of whey, a uniform viscous consistency. Yes 11. The degree of dispersion of chitosan 40 μm (other parameters - as in example 1). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 thirty 69 A pleasant drink with a viscous texture that has a slight heterogeneity Yes 12. The degree of dispersion of chitosan 5 μm (the remaining parameters are as in example 1). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 43 61 The drink with a hint of whey is not uniform in consistency no 13. The degree of dispersion of chitosan is 50 μm (the remaining parameters are as in example 1). CO ₂ extract of chamomile in a quantity of 0.002%. 1.0: 1.5: 15: 0.085 40 56 The product has a coarse consistency with uneven particles of precipitated protein no 14. The dosage of CO ₂ extract of chamomile is 0.001% (the remaining parameters are as in example 1) 1.0: 1.5:
15: 0,085 33 65 Pleasant, balanced taste and aroma, no extraneous shades, slightly pronounced aroma of chamomile Yes 15. The dosage of CO ₂ extract of chamomile is 0.003% (other parameters are as in example 1) 1.0: 1.5: 15: 0.085 38 62 A pleasant, slightly dominant therapeutic taste of chamomile, but it does not discredit the overall impression. Yes 16. Dosage of CO ₂ extract of chamomile 0.0005% (other parameters - as in example 1) 1.0: 1.5: 15: 0.085 32 64 The taste and aroma of the drink is dominated by whey, the taste of chamomile is barely perceptible no 17. Dosage of CO ₂ extract of chamomile 0.0035 (other parameters - as in example 1) 1.0: 1.5: 15: 0.085 39 60 The aroma and taste of the product clearly expressed medicinal shades of chamomile, not in harmony with the overall impression of a sour-milk drink. no

Example 1

Fresh milk whey after its filtration is selected in the process of curd production from the production line. Then 100 l of whey are pasteurized in a pasteurization-cooling unit at a temperature of 75 ° C for 15 minutes. After pasteurization, 93 l of whey is cooled to a temperature of 20 ° C. At the same time, a mixture of 0.398 kg of chitosan, 0.597 kg of pectin and 5.966 kg of fructose and 0.0398 kg of ascorbic acid is prepared (the ratio in the mixture is 1.0: 1.5: 15: 0.085). Pre-chitosan is crushed in a colloidal mill to a particle size of 25 microns. Then the mixture is introduced into filtered whey with a temperature of 20 ± 2 ° C with constant stirring until complete dissolution of fructose, ascorbic acid, pectin and chitosan. The resulting mixture was left under periodic stirring for 40 minutes, during which its viscosity was increased, until a uniform viscous, jelly-like consistency with normal fluidity (viscosity 64 cP) was obtained. Next, the product was added CO ₂ -extract of chamomile pharmacy in an amount of 0.002%. The resulting mixture was pasteurized repeatedly at a temperature of 80 ± 2 ° C for 30 seconds. The finished drink is cooled to a temperature of 10 ° C and sent to the bottling, packaging and labeling in consumer packaging, then cooled to a temperature of 6 ° C.

Assessment of the quality of a fresh drink, as well as its subsequent control during 45 days of storage at a temperature of 4 ± 2 ° C, which did not reveal deviations, made it possible to fix its indicators at the next level. The acidity of the drink was 32 ° T, viscosity - 63 cP. The drink had a light yellow uniform color, a pleasant and balanced taste and aroma, a uniform and moderately viscous consistency, no extraneous shades of taste and smell were found. All quality indicators were harmoniously balanced, pronounced, when using the drink there was a refreshing effect.

The systematic use of the drink in clinical trials in the group of patients with acute respiratory infections with pronounced weakened immunity allowed to speed up the healing process by 30% compared to patients who did not receive the drink.

After 45 days of storage, which is 15 days longer than the storage of a traditional milk whey drink, the organoleptic, physico-chemical and microbiological indicators of the quality of the drink practically did not change, with the exception of the appearance of a weak whey taste. Signs of microbial and oxidative damage were absent.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 2

The method according to the methods and operations is similar to that described in example 1, except that the ratio of the components in the mixture of chitosan, pectin, fructose and ascorbic acid was: 1.0: 1.0: 15: 0.10. CO ₂ extract of chamomile pharmacy in an amount of 0.002%.

The finished product had a pleasant, balanced taste and aroma, a uniform and moderately viscous consistency in the absence of extraneous negative shades. Light astringent taste of chitosan did not discredit the general organoleptic perception of the drink. Physico-chemical and microbiological parameters were close to those described in example 1 (see table), consistent with traditional and generally accepted values. The clinical effect of intensifying the recovery of patients with CRD was also expressed and amounted to 28%. The shelf life of such a product relative to traditional significantly increased and amounted to 48 days under the conditions described in example 1.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 3

The method was carried out similarly to that described in example 1 except that in a mixture of chitosan, pectin, fructose and ascorbic acid, the ratios of the individual ingredients had the following values: 1.0: 2.0: 15: 0.10. CO ₂ extract of chamomile in a quantity of 0.002%.

The finished drink had a pleasant taste and aroma, slightly reduced fluidity of the drink, which does not discredit the overall impression of quality. A light taste of pectin, harmoniously combined with the taste of fermented milk enriched with chamomile drink.

According to the rheological characteristics of the resulting drink had a slightly increased viscosity and acidity, which did not adversely affect the organoleptic perception of the drink (see table). The clinical effect due to the increased biological value of the product was reliably recorded at 35%. The storage capacity of the drink, due to its composition and technology, also significantly increased, which was manifested in the growth of its shelf life to 51 days.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 4

The method was carried out similarly to that described in example 1 except that in a mixture of chitosan, pectin, fructose and ascorbic acid, the ratios were changed to the level of: 1.0: 0.5: 15: 0.10. CO ₂ extract of chamomile in an amount of 0.002%.

The astringent taste of chitosan was clearly expressed in the aroma and taste of the finished product, which did not harmonize with the general impression of a high-quality refreshing sour-milk drink, which also has increased acidity and viscosity (see table). At the same time, during the storage process, the beverage was stratified, and chitosan flakes with adsorbed protein precipitated.

The method according to these parameters is not recommended, since the purpose of the invention is not achieved according to the organoleptic characteristics of the target product.

Example 5

The method was carried out similarly to that described in example 1 except that in a mixture of chitosan, pectin, fructose and ascorbic acid, the ratio was changed to the following level: 1.0: 2.5: 15: 0.10.

The finished product had an excessively dense texture with insufficiently pronounced in balance the taste and aroma of the drink. There was a taste of pectin that did not harmonize with the general impression of an enriched sour-milk refreshing drink. The viscosity and acidity of the drink were excessive (see table). When the drink was stirred, foam appeared, which after pouring the drink remained on the inner walls of the package and spoiled the appearance of the product. Such a defect in a standard drink is not acceptable.

The method according to these parameters is not recommended, since the purpose of the invention according to organoleptic characteristics is not achieved.

Example 6

The method was carried out similarly to that described in example 1 except that the amount of the mixture introduced into the drink was 5%. CO ₂ extract of chamomile in a quantity of 0.002%.

The finished product had a pleasant taste and aroma of a fermented milk refreshing drink with a mild whey taste, which was compensated by the smell of chamomile and did not discredit the general perception of the drink. Physico-chemical, rheological, microbiological indicators of the quality of such a drink also met regulatory requirements. The shelf life of the product increased to 45 days. The shown clinical effect in the recovery of patients with cardiomyopathy who systematically took the drink was 22%, which is sufficient for reliable fixation of the therapeutic and prophylactic properties of the target product.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 7

The method was carried out according to parameters similar to those described in example 1, except that the amount of the mixture introduced into the drink was 10%. CO ₂ extract of chamomile in a quantity of 0.002%.

The finished product had a pleasant taste and aroma without extraneous shades with a bright manifestation of sweetness and a refreshing effect. The consistency of the drink was with a slightly reduced fluidity and increased adhesion, which positively affected the compensation of some increased acidity (see table). Microbiological quality indicators of such a drink, which determine its storage capacity, made it possible to justify the increased shelf life of the product - up to 48 days. The clinical effect in the recovery of ARI patients who systematically took the drink was 31%, which confirms the reliability of its increased biological value.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 8

The method was carried out according to parameters similar to those described in example 1, except that the amount of ingredient mixture introduced into the drink was 4%. CO ₂ extract of chamomile in an amount of 0.002%.

The finished product had an overly pronounced whey taste, an insufficiently balanced taste. During storage, the beverage was stratified due to the instability of its protein components.

Due to the mismatch of the organoleptic characteristics of the drink with regulatory requirements, the method according to the proposed parameters is not recommended.

Example 9

The method was carried out according to parameters similar to those described in example 1, except that the amount of ingredient mixture introduced into the drink was 11%. CO ₂ extract of chamomile in a quantity of 0.002%.

The finished drink had an excessively viscous consistency, was hardly poured into a glass, while the aroma and taste of the enriched refreshing sour-milk product with increased sweetness were not sufficiently pronounced in it. When the drink was stirred, foam appeared, which after pouring the drink remained on the inner walls of the package and spoiled the appearance of the product, which is not permissible according to the documentation.

Due to the failure to achieve the purpose of the invention according to organoleptic characteristics, the method according to the proposed parameters is not recommended.

Example 10

The method is similar to that described in example 1 except that chitosan was introduced into the mixture at a particle size of 10 μm. CO ₂ extract of chamomile in a quantity of 0.002%.

Due to the pleasantness of the organoleptic properties of the drink, achieving a rational consistency viscosity, obtaining increased biological value, expressed in the clinical effect of the recovery of patients with acute respiratory infections, which reached 29%, the method according to these parameters is recommended. Product shelf life is up to 48 days.

Example 11

The method is similar to that described in example 1 except that chitosan was introduced into the mixture at a particle size of 40 microns. CO ₂ extract of chamomile in a quantity of 0.002%.

The drink had pleasant organoleptic properties, a consistency of rational viscosity and increased biological value, expressed in the clinical effect of the recovery of patients with acute respiratory infections (which amounted to 30%). Product shelf life is up to 48 days. The method according to these parameters is recommended.

Example 12

The method is similar to that described in example 1 except that chitosan was introduced into the mixture at a particle size of 5 microns. CO ₂ extract of chamomile in a quantity of 0.002%.

The finished drink had a hue of serum, was heterogeneous in consistency, which unpleasantly affected the general perception of quality. For this reason, the method according to the proposed parameters is not recommended.

Example 13

The method was carried out similarly to that described in example 1 except that chitosan was introduced into the mixture at a particle size of 50 microns.

CO ₂ extract of chamomile in a quantity of 0.002%.

The finished product had a pleasant taste and aroma. However, the consistency of the product was with uneven particles of precipitated protein, which is unacceptable and does not allow us to talk about its high organoleptic quality of the drink. During storage, further separation of the drink occurred, the protein precipitate increased, conglomerates of coagulated protein appeared in the drink layer.

The method according to the proposed parameters is not recommended.

Example 14

The method according to the methods and operations is identical to that described in example 1, except that the product was added CO ₂ -extract of chamomile pharmacy in an amount of 0.001%.

The finished drink had a pleasant, enriched, balanced taste with a hint of chamomile aroma; no foreign flavors were noted. The drink did not change its characteristics during 45-day storage, with the exception of a weak manifestation of whey taste, which indicates an increase in its storage capacity. However, the capture of whey was controversial and was hampered by the pronounced compensatory effect of the aroma of chamomile CO ₂ extract. In clinical trials of the drink, the effect of increasing recovery by 21% was recorded.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 15

The method according to the methods and operations is identical to that described in example 1 except that the product was supplemented with a CO ₂ extract of chamomile officinalis in an amount of 0.003%.

The finished drink had a balanced taste and aroma, with a slightly predominant healing taste of chamomile, not discrediting the general impression of a refreshing balanced sour-milk drink of a pleasant consistency. The drink did not change its characteristics during 55-day storage, which indicates an increase in its storage capacity due to chamomile components. However, the capture of whey was controversial and was hampered by the pronounced compensatory effect of the aroma of chamomile CO ₂ extract. In clinical trials of the drink, the effect of increasing the recovery of patients with acute respiratory infections by 34% was recorded.

The method according to these parameters is recommended, since the objective of the invention is achieved.

Example 16

The method according to the methods and operations is identical to that described in Example 1, except that the product was supplemented with a CO ₂ extract of chamomile officinalis in an amount of 0.0005%.

Given the fact that the taste and aroma of the drink was dominated by a whey hue, and the chamomile flavor was barely perceptible and did not compensate for this negative sign, the method is not recommended for these parameters.

Example 17

The method according to the methods and operations is identical to that described in example 1, except that the product was supplemented with a CO ₂ extract of chamomile officinalis in an amount of 0.0035%.

The aroma and taste of the finished product clearly expressed medicinal shades of chamomile, not in harmony with the general impression of a refreshing sour-milk drink, which does not allow us to talk about its high quality. For this reason, the method according to the proposed parameters is not recommended.

The present invention provides a significant economic effect in food production in the processing of secondary raw materials of the dairy industry - whey remaining in the production of cottage cheese. The technical solution is simple to implement, since it does not require scarce ingredients, it is executable on existing equipment. The resulting drink is heat-resistant and thermostable, does not contain chemically harmful ingredients, its increased storage capacity is provided exclusively by natural substances (chamomile phytocomponents, ascorbic acid, biopolymers), the effect of which is enhanced by gelation of the consistency due to the complexation of two oppositely charged polysaccharides. As a result, whey, which accumulates in abundance at dairies as a secondary (waste) raw material, turns into a high-quality healthy drink with therapeutic and prophylactic (functional) properties. All of the above will make it possible not only to make dairy production waste-free, increasing its efficiency, but also to improve the nation by creating an affordable healthy drink that can be consumed in the heat (as refreshing), and also specifically to increase your immune status (as medical and preventive).

Valuable is the increased content of ascorbic acid in the drink — one of the most important vitamins that is readily degraded in other products — in a state stabilized by biopolymers. With vitamin C deficiency, fragility of the vascular wall, especially capillaries, is noted, inflammatory diseases are more severe. Ascorbic acid is involved in the oxidation and elimination of cholesterol from the body and thereby plays an important role in preventing lipid metabolism disorders leading to the development and progression of atherosclerosis. Ascorbic acid facilitates the absorption in the intestine and the absorption of iron, calcium, iodine and other trace elements by the body. It is one of the most active natural antioxidants that inhibits the excessive oxidation of lipids (fats) of cell membranes, and consequently the development of many diseases and premature aging.

The use of 200 ml of the beverage prepared by the proposed method will satisfy 20 to 50% of the daily intake of ascorbic acid (60-70 mg). With an increased dose of the drink (for example, in the heat, as a refreshing drink), its intake in the body increases, which is allowed (the maximum intake of vitamin C is up to 500 mg per day). At the same time, the safety of the drink is guaranteed (the permissible level of vitamin C intake exceeds the average daily requirement for a person by more than 100 times) for at least 45 days of storage.

Given that the drink contains not only vitamin C, but also such important biologically active substances as chitosan, pectin, flavonoids, glycosides, alkaloids and other phytomaterials of chamomile, balanced with substances of natural whey, which increases their stability, the final composition It has a pronounced functional effect.

The drink will be useful to all categories of people by age, gender, professional activity. In increased amounts, it can be recommended for people suffering from obesity, diabetes, weakened immune and musculoskeletal systems, cardiovascular and nervous diseases, common diseases of the digestive system (constipation, dysbiosis, gastritis, ulcers, etc.).

Claims (1)

A method of preparing a functional whey-based beverage, including primary pasteurization, cooling, food additives, secondary pasteurization, characterized in that a mixture of chitosan, pectin, fructose and ascorbic acid is used as food additives with a ratio in the mixture respectively of 1 :( 1-2) :( 10-20) :( 0.07-0.10), and chitosan is used in a dispersed state with a particle size of 10-40 μm, then the CO ₂ extract of pharmaceutical chamomile is added, in addition, whey and additives taken in the following with relationship, wt.%:
A mixture of chitosan, pectin, fructose and ascorbic acid 5.0-10.0 Pharmaceutical Chamomile CO ₂ Extract 0.001-0.003 milk serum rest