RU2468591C1 - Whey beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages curd whey mixing with a vegetal filler, cooling to the fermentation temperature, ripening, a flavouring agent introduction and the beverage cooling. After the components mixing the mixture is heated to a temperature equal to 60-65°C, homogenised under a pressure of 12-15 MPa, pasteurised at a temperature of 90-95°C with maintenance during 5 minutes, then the mixture is cooled to a ripening temperature equal to 37-39°C; the starter culture is represented by a starter consisting of Lactobacillus acidophilus, Bifidobacterium species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus. The vegetal filler is represented by a mixture of carrot puree and fermented girasol puree; additionally, after ripening apple puree is introduced. The fermented girasol puree is produced by way of mixing and homogenisation of edible root particles sized no more than 0.1 mm with subsequent treatment with 10% citric acid solution at a ratio of 100:6 and fermentation with invertase at a temperature of 45-55°C°C during 120-150 minutes, the enzyme taken in an amount of 1% of the weight of the raw material being fermented.

EFFECT: invention allows to intensify preventive properties of the beverage and enhance content of basic vitamins and mineral substances.

2 cl, 2 dwg, 3 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the dairy, and can be used for the production of drinks from whey.

Known manufacturing technology of kvass "New" from clarified whey. The whey obtained in the production of cottage cheese or cheese is subjected to heat treatment, clarified, sugar syrup, bread extract and yeast yeast are added. At the end of fermentation, kvass is cooled and poured (Processing and use of whey. Technological notebook. A.G. Khramtsov, V.A. Pavlov, P.G. Nesterenko, G.N. Kholodov, I.A. Evdokimov, D.N. Lodygin. - M.: Rosagropromizdat, 1989, p. 110-112).

However, the drink obtained by the proposed method contains sugar syrup as a sweetener, and therefore cannot be used in diabetic nutrition.

A known method of preparing a drink based on whey "Cool", which involves the pasteurization of clarified whey, fermentation with pure cultures of Bulgarian and acidophilus sticks and milk yeast, fermenting lactose, with the addition of flavoring agents (Khramtsov A.G., Nesterenko P.G. Waste-free technology in dairy industry./ Edited by A.G. Khramtsov. -M.: Agropromizdat, 1989, p. 279).

The method of preparation of the drink involves clarification of whey, which reduces its biological value, the drink also has a specific whey aftertaste and a short shelf life.

Closest to the claimed is a method of preparing a drink based on whey, which involves mixing pre-pasteurized whey with Jerusalem artichoke juice, cooling to a fermentation temperature, introducing a stabilizer, fermenting with a yogurt fermentation consisting of Str. Thermophilus and Lmb. Bulgaricum, mixing the mixture and ripening. After fermentation, a flavor and a sweetener were introduced into the mixture, the resulting drink was cooled to 8 ° C and sent to the packaging (RU patent No. 2181248).

The disadvantages of this drink are low nutritional and biological values, aspartame is used as a sweetener. Given that aspartame contains a phenylalanine amino acid residue, this sweetener is contraindicated in patients with phenylketonuria.

The problem solved by the invention is the development of a method for the production of whey drink, providing the necessary level of sweetness without the use of sweeteners, as well as expanding the range of drinks from functional whey.

The technical result of the invention is to enhance the preventive properties of the drink, increasing the content of essential vitamins and minerals.

The technical result is achieved in that in a method for the production of a whey beverage, comprising mixing curd whey with a vegetable filler, cooling to a fermentation temperature, fermenting, adding flavoring and cooling a beverage, after mixing the components, the mixture is heated to a temperature of 60-65 ° C, homogenized at a pressure of 12 -15 MPa, pasteurized at a temperature of 90-95 ° C for 5 minutes, then cooled to a fermentation temperature of 37-39 ° C, and as a starter culture using a starter culture, consisting of Lactobacillus acidophilus, Bifidobacterium species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus, use a mixture of mashed carrots and fermented Jerusalem artichoke puree as a vegetable filler, and additionally, applesauce is added after fermentation.

The components for the preparation of whey drink are taken in the following ratio, wt.%:

Curd Whey 43-48 Fermented Jerusalem artichoke puree 35-40 Carrot puree 8-10 Leaven 2 Apple puree 5-7 Flavoring 0.0015

Fermented Jerusalem artichoke puree is obtained by grinding and homogenizing root crops to a particle size of not more than 0.1 mm, followed by treatment with a 10% citric acid solution in a ratio of 100: 6 and fermentation with invertase in an amount of 1% of the enzyme mass of the fermented raw material at a temperature 45-55 ° C for 120-150 minutes

The use of special processing of Jerusalem artichoke puree in a method for the production of whey drink can improve organoleptic characteristics, give diabetic and prebiotic properties to whey drink. This is primarily due to the unique carbohydrate composition of Jerusalem artichoke, which is mainly represented by inulin and oligosaccharides. Both inulin and Jerusalem artichoke oligosaccharides have a similar structure, but differ in chain length. Inulin contains 33-35 carbohydrate residues oligosaccharides - from 2 to 8. In the process of processing Jerusalem artichoke puree with invertase, hydrolysis of carbohydrates occurs with the formation of fructose 75-80% and glucose 20-25%. The resulting fructose hydrolysis exhibits bifidogenic properties, has a honey taste, a higher sweetness index compared to sucrose, and does not cause caries.

Invertase or β-fructofuranosidase (E1103) is an enzyme that catalyzes the hydrolysis of terminal β-D-fructofuranoside residues in β-D-fructofuranosides. Invertase is obtained, as a rule, by controlled fermentation of Saccharomyces sp. (Kluyveromyces). The optimum enzyme action is a temperature of 45-55 ° C and a pH of 4.5-5.5.

The invertase preparation is highly soluble in water and does not impart any extraneous color, smell or taste to the product of which it is a part. The enzyme is mainly used in the confectionery industry to obtain fondant sweets, marzipan, pralines, marmalade and other confectionery masses, slowing down the crystallization of sucrose and, as a result, the solidification of the product.

The enzyme belongs to exoenzymes, in connection with this, the Jerusalem artichoke oligosaccharides are primarily hydrolyzed

In the claimed invention, the enzymatic treatment of Jerusalem artichoke puree lasts 120-150 min at a temperature of 45-55 ° C and pH values of 5.0-5.5, during which time the Jerusalem artichoke oligosaccharides are completely hydrolyzed, the amount of inulin remains at the initial level. Changing the processing conditions leads to incomplete hydrolysis of oligosaccharides, and as a result, the product will have insufficient sweetness. With an increase in processing time, inulin will undergo hydrolysis, which is undesirable. In addition to the well-known positive effects of inulin on the human body: normalization of intestinal microflora, elimination of radionuclides, heavy metals, biogenic toxins from the body, improvement of lipid metabolism, reduction of triglycerides and cholesterol in the blood, improvement of calcium absorption, inulin in the present invention, acting as a prebiotic, stimulates the development of starter microflora, including Bifidobacterium species, thereby increasing CFU / cm ^{3 of} bifidobacteria and lactic acid bacteria in the product.

Carrot puree in whey drink technology improves the color of the product due to the presence of coloring pigments - carotenoids - and enhances preventive properties due to the presence of functional ingredients such as pantothenic acid and its derivatives, dietary fiber and vitamins. Pantothenic acid and its derivatives have a growth-stimulating effect against various strains of bifidobacteria, while the maximum activity is characteristic of such pantathene-containing carrot compounds as pantetin and S-sulfopantetin. This process is due to the physiological characteristics of bifidobacteria, which transform pantothenates into the coenzyme form of coenzyme A, which is necessary to ensure the most important metabolic processes of a bacterial cell.

In the presented development, the prebiotic effect of inulin and pantathenate is combined with the sorption of probiotics on polysaccharide fibers. As a result, the content of viable cells of both lactic acid microorganisms and bifidobacteria remains at a high level throughout the entire storage period (Fig. 1). In probiotics protected in this way, resistance to the action of external factors and the ability to implant in the intestine increase.

The introduction of applesauce in the recipe allows you to improve the taste and adjust the micronutrient composition, increasing the content of dietary fiber, iron, magnesium and vitamin C.

The technological process for the production of whey drink includes the following operations.

First, fermentation of Jerusalem artichoke puree is carried out. To do this, in a fermentation tank, mix Jerusalem artichoke puree with a particle size of 50-100 microns and a solution of citric acid with a concentration of 10% in a ratio of 100: 6. The resulting mixture is heated to a temperature of 45-55 ° C, the invertase preparation is added in an amount of 1%, mixed thoroughly and maintained at this temperature for 120-150 minutes, and the mixture is stirred every 30 minutes. If, for technological reasons, the fermented Jerusalem artichoke puree does not immediately enter the beverage, it is cooled to a temperature of 4 ± 2 ° C and stored for no more than 4 hours.

In a container according to the recipe, whey is mixed with mashed carrots and fermented mashed potato from Jerusalem artichoke. After which the mixture is heated to a temperature of 60-65 ° C and homogenized at a pressure of 12-15 MPa. The homogenized mixture is sent for pasteurization, which is carried out at a temperature of 90-95 ° C with a holding time of 5 minutes, after which the mixture is cooled to a temperature of 37-39 ° C, the starter is introduced, mixed and left to ripen. Fermentation lasts for 8-10 hours, after which the product is cooled to a temperature of 12-14 ° C by starting ice water in the interstitial space of the tank, apple puree and flavor are introduced, mixed and sent to the bottling. The packaged drink is placed in a storage chamber with a temperature of 4 ± 2 ° C. Further cooling and storage of the product takes place in the chamber.

Examples of specific performance.

Example 1

The technological process for the production of whey drink includes the following operations.

In the fermentation vessel, puree of Jerusalem artichoke puree with a particle size of 50-100 microns and a solution of citric acid with a concentration of 10% in a ratio of 100: 6 are mixed. The resulting mixture is heated to a temperature of 45 ° C, an invertase preparation is added in an amount of 1%, mixed thoroughly and maintained at this temperature for 150 minutes, and the mixture is stirred every 30 minutes. The fermented puree is pumped into a mixing tank.

Serum, carrot puree and fermented Jerusalem artichoke puree are added to the container according to the recipe. The resulting mixture was stirred for 5 min, after which the mixture was heated to a temperature of 60 ° C and homogenized at a pressure of 15 MPa. The homogenized mixture is sent for pasteurization, which is carried out at a temperature of 95 ° C for 5 minutes, after which the mixture is cooled to a temperature of 37 ° C, the starter is introduced, mixed and left to ripen. Fermentation lasts for 10 hours, after which the product is cooled to a temperature of 12 ° C, apple puree and flavor are added, mixed and sent to the bottling. The packaged drink is placed in a storage chamber with a temperature of 4 ± 2 ° C. Further cooling and storage of the product takes place in the chamber.

The preparation of whey drink according to the above technology in the following ratio of components, wt.%:

Curd Whey 42,9985 Fermented Mashed Potatoes Jerusalem artichoke 40 Carrot puree 10 Apple puree 5 Leaven 2 Flavoring 0.0015

Qualitative and quantitative indicators of the obtained whey drink are shown in tables 1, 2.

Example 2

The technological process for the production of whey drink includes the following operations.

In a fermentation tank, puree of Jerusalem artichoke puree with a particle size of 50-100 μm, a citric acid solution with a concentration of 10% and an invertase preparation in a ratio of 100: 6: 1 are mixed. The resulting mixture was heated to a temperature of 50 ° C and kept at this temperature for 135 minutes, stirring the mixture every 30 minutes. The fermented puree is pumped into a mixing tank.

Serum, carrot puree and fermented Jerusalem artichoke puree are added to the container according to the recipe. The resulting mixture was stirred for 5 minutes, after which the mixture was heated to a temperature of 62 ° C and homogenized at a pressure of 13 MPa. The homogenized mixture is sent for pasteurization, which is carried out at a temperature of 92 ° C for 5 minutes, after which the mixture is cooled to a temperature of 38 ° C, the starter is introduced, mixed and left to ripen. Fermentation lasts for 9 hours, after which the product is cooled to a temperature of 13 ° C, apple puree and flavor are added, mixed and sent to the bottling. The packaged drink is placed in a storage chamber with a temperature of 4 ± 2 ° C. Further cooling and storage of the product takes place in the chamber.

The preparation of whey drink according to the above technology in the following ratio of components, wt.%:

Curd Whey 44,9985 Fermented Mashed Potatoes Jerusalem artichoke 38 Carrot puree 8 Applesauce 7 Leaven 2 Flavoring 0.0015

Qualitative and quantitative indicators of the obtained whey drink are shown in tables 1, 2.

Example 3

The technological process for the production of whey drink includes the following operations.

In a fermentation tank, puree of Jerusalem artichoke puree with a particle size of 50-100 μm, a citric acid solution with a concentration of 10% and an invertase preparation in a ratio of 100: 6: 1 are mixed. The resulting mixture was heated to a temperature of 55 ° C and kept at this temperature for 120 minutes, stirring the mixture every 30 minutes. The fermented puree is pumped into a mixing tank.

Serum, carrot puree and fermented Jerusalem artichoke puree are added to the container according to the recipe. The resulting mixture was stirred for 5 minutes, after which the mixture was heated to a temperature of 65 ° C and homogenized at a pressure of 12 MPa. The homogenized mixture is sent for pasteurization, which is carried out at a temperature of 90 ° C for 5 minutes, after which the mixture is cooled to 39 ° C, the starter is introduced, mixed and left to ripen. Fermentation lasts for 8 hours, after which the product is cooled to a temperature of 14 ° C, apple puree and flavor are added, mixed and sent to the bottling. The packaged drink is placed in a storage chamber with a temperature of 4 ± 2 ° C. Further cooling and storage of the product takes place in the chamber.

The preparation of whey drink according to the above technology in the following ratio of components, wt.%:

Curd Whey 47,9985 Fermented Mashed Potatoes Jerusalem artichoke 35 Carrot Puree 8 Apple puree 7 Leaven 2 Flavoring 0.0015

Qualitative and quantitative indicators of the obtained whey drink are shown in tables 1, 2.

Analysis of the quality of whey drinks by organoleptic, physico-chemical indicators allows us to identify the optimal composition, giving the product an improved quality.

The organoleptic characteristics of the studied samples are not inferior to the prototype, and the introduction of a sweetener is completely excluded from the formulation.

The drink prepared according to example 2, is practically not inferior to the prototype in organoleptic and physico-chemical parameters, while the content of dietary fiber is increased by 35%, inulin - by 24%, potassium - by 17%, magnesium - by 22%, iron - by 65%, vitamin B ₁ - by 10%, vitamin PP - by 38%, vitamin C - by 35%, carotene by 97%.

Table 1 Comparative assessment of quality indicators Name of indicator Example prototype one 2 3 Taste and smell Sweet, refreshing, with the smell of flavoring Sweet and sour, with the taste of apple and carrot, with the smell of flavoring Sweet and sour, with the taste of apple and the smell of flavoring Sweet and sour, with the taste of apple and the smell of flavoring Color Light brown, uniform throughout the mass. Light orange, uniform throughout the mass Appearance, Consistency Homogeneous liquid; protein precipitate allowed Homogeneous, moderately viscous liquid Physico-chemical characteristics of drinks Mass fraction of solids,% 10.1 12.8 Acidity, ° T 75-120 70-120 Phosphatase Absent. Absent. microbiological indicators Lactic acid microorganisms, not less 10 ⁷ 10 ⁷ Bifidobacteria, not less Absent. 10 ⁶ The mass of the product (g / cm ³ ) in which it is not allowed: 0.01 0.01 BGKP (coliforms) are pathogenic, including 25 25 salmonella 1,0 1,0 S.aureus Yeast, CFU / g, not more than fifty fifty Mold, CFU / g, not more than fifty fifty

table 2 Nutrition value per serving (200 g) Component Name Daily requirement Component content in one serving Nutrition value as% of daily requirement satisfaction with one serving of a drink Prototype Example 2 Prototype Example 2 Proteins, g 80-100 2,3 2.6 2,3 2.5 Fats, g 80-100 0.34 0.32 0.34 0.32 Carbohydrates, g 370-400 12.6 fourteen 3.15 3.4 Food thirty 2.7 4.2 9 fourteen fiber g Inulin, g 6 3.8 5,0 62 80 Mass fraction of fructose,% - 0.7 10.8 - - Minerals, mg Sodium 2400 65 fifty 2.7 2.1 Potassium 3500 288 350 8 10 Calcium 1000 130 one hundred 13 10 Phosphorus 1000 95 102 9.5 10,2 Magnesium 400 21 27 5.2 6.7 Iron fourteen 0.28 0.8 2 5.7 Vitamins mg B ₁ 1,5 0.09 0.1 6 6.7 In ₂ 1.8 0.2 0.2 13 10.5 PP 0.8 1.3 C 70 5.2 8 7.4 11.5 Carotene, mcg 1000 8 240 0.8 24 The energy value - 38 fifty - -

The proposed production method allows to obtain a drink based on dietary whey with good taste and consumer properties. At the same time, the introduction of a sweetener is excluded from the formulation and the content of essential vitamins and minerals is increased. Thus, the inventive method for the production of whey drink contributes to the expansion of the range of drinks from whey.

Claims (2)

1. A method of manufacturing a whey beverage, comprising mixing curd whey with a vegetable filler, cooling to a fermentation temperature, fermentation, adding flavoring and cooling the beverage, characterized in that after mixing the components, the mixture is heated to a temperature of 60-65 ° C, homogenized at a pressure of 12- 15 MPa, pasteurized at a temperature of 90-95 ° C for 5 minutes, then cooled to a fermentation temperature of 37-39 ° C, and as a starter culture using a starter culture consisting of Lactobacillus acidophilus, Bifidobacteriu m species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus, as a vegetable filler, use a mixture of mashed carrots and fermented Jerusalem artichoke mashed potatoes, and after ripening, add apple puree, in the following ratio, wt.%:
Curd Whey 43-48 Fermented Jerusalem artichoke puree 35-40 Carrot puree 8-10 Leaven 2 Apple puree 5-7 Flavoring 0.0015-0.0017 2. The method according to claim 1, characterized in that the fermented puree from Jerusalem artichoke is obtained by grinding and homogenizing root crops to a particle size of not more than 0.1 mm, followed by treatment with a 10% citric acid solution in a ratio of 100: 6 and performing invertase fermentation in the amount of 1% of the enzyme to the mass of fermentable raw materials at a temperature of 45-55 ° C for 120-150 minutes