RU2437545C2 - Milk-protein product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk-protein product includes a milk-protein base produced by way of mixing standardised milk, scream with 40% fat content, lactose dissolved in water, a concentrate of whey protein with a vitamin-mineral enricher; the base is ripened with a probiotic starter and undergoes ultrafiltration, then the produced milk-protein base is mixed with a flavour additive.

EFFECT: invention allows to produce a product with probiotic properties, enhance its organoleptic properties, food and biological value.

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Description

The invention relates to the dairy industry and can be used for the production of products of both mass and special nutrition (school).

Known food product, including cottage cheese, vegetable filler, microorganisms, sweetener and technological additive in the form of powders obtained from fresh products by freeze-drying to a moisture content of 4-5 wt.%, Contains vegetable beetroot juice of red table as a vegetable filler, as a sweetener - lactose, and from microorganisms - lactobacilli, in the following ratio, wt.%:

Cottage cheese 58-68 Red beetroot juice 10-12 Lactose free 14-18 Lactobacilli 6-8 Technological additive 2-4

[Patent No. 2197093, IPC 7 A23C 23/00, 19/076, A23B 1/30].

The disadvantage of the food product is the lack of a balanced content of vitamins and minerals, prebiotic properties, low organoleptic characteristics.

A known composition for producing a milk-protein product, including a milk-protein base - cottage cheese, flavorings and water, additionally contains a mixture of therapeutic and aromatic herbal supplements and a complex vitamin and mineral fortifier, and milk-protein base - cottage cheese - additionally contains milk whey or buttermilk or skim milk with the following ratios of components, wt.%:

Curd and whey, or buttermilk or skim milk 83.0-88.0 Flavoring additives 1.0-6.0 A mixture of therapeutic and aromatic herbal supplements 0.58-1.20 Complex vitamin and mineral fortifier 0.6-2.0 Water Rest

[Patent No. 2142713, IPC 6 A23C 23/00].

The disadvantage of this milk-protein product is the lack of probiotic properties, low organoleptic characteristics, nutritional and biological value.

The technical result of the invention is to give the product probiotic properties, increase organoleptic characteristics, nutritional and biological value.

The technical result is achieved by the fact that a milk-protein product, including a milk-protein base, obtained by mixing normalized milk, cream of 40% fat, lactose dissolved in water, whey protein concentrate with a vitamin-mineral fortifier, which is fermented with probiotic yeast and subjected to ultrafiltration, and then the resulting milk-protein base is mixed with flavoring, with the following components, wt.%:

Normalized milk 60-75 40% cream 3-10 Whey protein concentrate 10-16 Lactose 4-7 Probiotic Sourdough 2-5 Flavoring additives 3-10 Vitamin and Mineral Enrichment 0.03-0.1 Water Rest

Introduction to the composition of the milk-protein product of the milk-protein base obtained by ultrafiltration, allows you to increase the nutritional and biological value of the product due to the maximum retention of whey proteins of milk in the process of ultrafiltration, to increase the yield of the product. Normalized milk, which is part of the milk-protein base, is a source of milk protein and milk clot. The introduction of less than 60 wt.% Into the composition of the milk-protein base of milk does not allow providing the yield of the milk-protein base, and therefore, the nutritional and biological value of the finished product. The introduction of milk in excess of 75 wt.% Does not provide optimal process conditions for producing a milk-protein base by ultrafiltration.

The introduction of 40% fat cream into the milk-protein base provides the optimal combination of protein: fat as 1: 1. In addition, cream increases organoleptic characteristics, in particular sensory characteristics of the product, and is also a source of fat-soluble vitamins A, E, O, which allows to increase the nutritional value of the claimed milk-protein product. The introduction into the composition of the milk-protein base cream of 40% fat content of less than 3 wt.% Does not allow to provide the desired nutritional value (fat content, energy value) and optimal organoleptic characteristics. The introduction into the composition of the milk-protein base cream of 40% fat content in excess of 10 wt.% Increases the cost of the product.

The introduction of whey protein concentrate into the milk-protein base allows you to adjust the amino acid composition of the product, and therefore the biological value. In addition, whey protein concentrate has a stimulating effect on probiotic cultures of microorganisms. The introduction of whey protein concentrate less than 10 wt.% In the product does not provide the specified nutritional and biological value of the product, and the introduction of more than 16 wt.% Worsens the organoleptic characteristics of the product.

The introduction of lactose into the milk-protein base ensures the adjustment of nutritional value, in particular the carbohydrate composition, of the product and stimulates the growth of probiotic cultures of microorganisms. The introduction of lactose of less than 4 wt.% Does not have a prebiotic effect on the development of probiotic microflora, and the administration of more than 7 wt.% Does not provide the desired nutritional value of the product.

The introduction of a probiotic starter culture into the milk-protein base, consisting, for example, of lactic acid microorganisms (Lactobacillus acidophilus) and bifidobacteria (B. bifidum and / or B. longum) ensures the fermentation of the milk-protein base, as a result of which a complex of physicochemical changes occurs proteins and carbohydrates, a clot forms, which subsequently undergoes ultrafiltration. Probiotic starter culture gives the product probiotic properties. The introduction of starter culture of less than 2 wt.% Does not provide the process of fermentation of the milk-protein base and violates the technological process of production of the product, and the introduction of more than 5 wt.% Is impractical from the point of view of ensuring optimal organoleptic characteristics and the cost of the product. Table 1 shows examples of formulations of the milk protein product.

Table 1 Milk Protein Formulation Components Recipe per 1000 kg one 2 3 Normalized milk 720 720 720 40% cream 5 5 5 Whey protein concentrate fourteen fourteen fourteen Vitamin and Mineral Enrichment 0.3 0.3 0.3 Lactose 5.5 5.5 5.5 Water 205.2 205.2 205.2 Probiotic Sourdough four four four Flavoring additives, e.g. pear fifty - - Flavoring additives such as apricot carrots - fifty - Flavorings, e.g. blackcurrant - - fifty

The technological process for the production of a milk-protein product is carried out as follows: milk and raw materials are taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to a temperature of 55 ± 2 ° C and served for bactofugation and normalization with cream of 40% fat, combined with lactose dissolved in water, whey protein concentrate and vitamin-mineral fortifier. The mixture is heated to a temperature of 63 ± 2 ° C, homogenized (1 = 60 ± 5 ° C, P = 150/50 bar), pasteurized at a temperature of 96 ± 2 ° C for 5 min, cooled to a fermentation temperature (28-38 ° C), add probiotic yeast, mix and ferment at a temperature of 28-38 ° C to a pH of 4.6 ± 0.1 (75 ± 10 ° T), mix, warm to a temperature of 54 ± 2 ° C, hold for 3 minutes, cool to 48 ± 2 ° C and subjected to ultrafiltration. The resulting milk-protein base is cooled to a temperature of 12 ± 2 ° C, mixed with flavors in a stream, packaged and labeled at a temperature of 14 ± 2 ° C, and cooled to a temperature not exceeding 6 ° C.

Table 2 shows the organoleptic characteristics of the milk protein product.

table 2 Organoleptic characteristics of the milk protein product The name of indicators Recipe 1 Recipe 2 Recipe 3 Appearance and Consistency Homogeneous, gentle, smeared, slight separation of serum is allowed Taste and smell Pure, sour-milk, with a taste and smell of pears Pure, sour-milk, with a taste and smell of apricot and carrots Pure, sour-milk, with a taste and smell of black currant Color Due to the color of the introduced fruit filler, uniform throughout the mass

The analysis of organoleptic indicators shows that the milk-protein product has good organoleptic characteristics and sensory characteristics.

Table 3 presents the chemical and physico-chemical characteristics of the milk protein product

Table 3 Chemical and physico-chemical characteristics of the milk protein product Indicators Recipe 1 Recipe 2 Recipe 3 one 2 3 four Mass fraction of moisture,% no more 74.0 74.0 74.0 Mass fraction of protein,%, not less 6.8 6.8 6.8 Mass fraction of fat,%, not less than 8.5 8.5 8.5 Titratable acidity, not more than ° T 140 140 140 Active acidity, pH 4.3 ± 0.1 4.35 ± 0.1 4.3 ± 0.1 Dynamic viscosity, cP (at 20 ° C, YAU-Z spindle, spindle rotation speed of 20 rpm) 13700 ± 1000 19100 ± 2500 13700 ± 1000 Flow at 20 ° С, mm / 30 s 20 ± 4 9 ± 4 20 ± 4

Table 4 presents the microbiological parameters of the milk protein product

Table 4 Microbiological indicators of milk protein product The name of indicators Recipe 1 Recipe 2 Recipe 3 The total number of microorganisms, CFU / g 1-10 The number of bifidobacteria, CFU / g 1-10

Studies show that the milk-protein product has probiotic properties, high organoleptic characteristics, balanced in nutritional and biological value.

Trial batches of milk-protein product were made, researched and passed an extensive tasting at the Department of Technology of Milk and Dairy Products FSEI HPE OmGAU and the Department of Food Technology ANO VPO Omsk Institute of Economics.

Analysis and tasting showed that the milk-protein product has high organoleptic characteristics, probiotic properties, balanced nutritional and biological value.

Milk-protein product is recommended for mass nutrition, and especially for the nutrition of schoolchildren in the organization of breakfasts and afternoon snacks, which will provide them with all the necessary nutrients. The developed product and ongoing research are aimed at solving the social problem of providing various age groups of the population with full-fledged food products enriched with physiologically active ingredients.

Claims (1)

Milk-protein product, including a milk-protein base, obtained by mixing normalized milk, cream of 40% fat, lactose dissolved in water, whey protein concentrate with a vitamin-mineral fortifier, which is fermented with probiotic yeast and subjected to ultrafiltration, and then obtained milk-protein base is mixed with a flavoring additive in the following components, wt.%:
Normalized milk 60-75 40% cream 3-10 Whey protein concentrate 10-16 Lactose 4-7 Probiotic Sourdough 2-5 Flavoring additives 3-10 Vitamin and Mineral Enrichment 0.03-0.1 Water Rest