RU2470516C2 - Method for production of structured milk-containing product "fairy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is as follows: one prepares a milk-containing product of dry defatted milk, a dried cream substitute, drinking water, "Palsgaard" stabiliser, "Scullcap extract" biologically active additive, cornels puree, sugar sand, one performs recovery of dry defatted milk and dried cream substitute in water preliminarily heated to 42±2°C during 2-3 hours, one proceeds with the produced standardised mixture purification in a milk purifier separator at a temperature of 42±2°C, the mixture homogenisation at a temperature of 62±2°C under a pressure of 12.5 MPa, introduction of "Palsgaard" stabiliser, "Scullcap extract" biologically active additive, sugar sand, cornels puree (for this purpose selected clean berries are strained into puree through a sieve), the mixture pasteurisation at a temperature of 90±2°C with maintenance during 2-5 minutes with subsequent dispensing and cooling of the manufactured product to a temperature equal to 4-6°C.

EFFECT: invention allows to improve the product quality due to enhancement of nutritive, biological and energy value, enhance organoleptic indices, manufacture a functional purpose product with a controllable fatty acid composition and enhance biological efficiency.

6 tbl

Description

The invention relates to the food industry, and in particular, to the dairy industry, and can be used in the production of milk-containing products.

A known composition for the preparation of a milk dessert, including a milk base (milk with a mass fraction of fat of 1.5-3.2%), sugar, structure-forming component (carrageenan, modified starch), flavor additives [patent RU No. 2129795 C1, published 1999.05.10 ].

The closest in technical essence and achievable effect is a composition for preparing a creamy dessert, including normalized cream, sugar, skimmed milk powder, modified starch, stabilizer, filler [patent RU No. 2197832 C2, published 2003.02.10].

The disadvantages of these methods is seasonality, because milk flow to the enterprise is associated with fluctuations depending on the time of year and the number of livestock.

An object of the invention is to develop a method for producing a structured milk-containing product "Fairy", which allows to obtain a functional product with an adjustable fatty acid composition, increased biological efficiency, higher quality due to increased nutritional, biological and energy value, high organoleptic characteristics, increase its volume production, expand the range of dairy products.

To solve the technical problem of the invention, a method for producing a structured milk-containing product is proposed, characterized in that a milk-containing product is prepared from skimmed milk powder, substitute for dried cream, drinking water, stabilizer "Palsgaard", dietary supplement "Scutellaria extract, mashed dogwood, granulated sugar, moreover first, skim milk powder and dry cream substitute are restored in water preheated to a temperature of 42 ± 2 ° C for 2-3 hours, the resulting normalized mixture is cleaned on a separator purifier at a temperature of 42 ± 2 ° C, homogenize the mixture at a temperature of 62 ± 2 ° C and at a pressure of 12.5 MPa, then add the Palsgaard stabilizer, dietary supplement Scutellaria extract, granulated sugar, dogwood puree, for which selected pure berries are ground through a sieve in mashed potatoes, pasteurized at a temperature of 90 ± 2 ° C and incubated for 2-5 minutes, the resulting product is poured, cooled to a temperature of 4-6 ° C, packaged, a structured milk-containing product is prepared in the following ratios of components, kg per 1000 kg of finished products:

Skimmed milk powder 96-98 Cream Substitute 175-180 Drinking water 650-655 Palsgaard Stabilizer 14-16.5 Dietary supplement "Scutellaria extract" 0.15 Dogwood puree 25-30 Granulated sugar 20-25

The technical result of the invention is to improve the quality of the product by increasing the nutritional, biological and energy values, increasing the organoleptic characteristics, obtaining a functional product with an adjustable fatty acid composition, increasing the biological efficiency, increasing the production of milk-containing product.

The use of skimmed milk powder allows to increase the production of milk-containing product, since the receipt of milk powder in the enterprise, unlike whole milk, is not associated with seasonal fluctuations and the number of livestock.

As a fat component, a cream substitute is used, which is a dry powder consisting of components of the following composition: any vegetable fat - 30%, any animal and vegetable protein - 5%, any vegetable carbohydrate - 50%. It is stored at a temperature of 0-25 ° C and relative humidity not higher than 85% 12 months. Introduction to the composition of the substitute for dried cream allows you to get a product with an adjustable fatty acid composition, with increased biological efficiency, nutritional and energy value.

The biological value of the product increases due to the addition of Scutellaria Extract dietary supplement, which is an amorphous brownish-yellow brown powder, hygroscopic, crumple, the smell is peculiar, weak, and easily soluble in water.

The extract from the roots of Scutellaria baicalensis has a calming and anti-allergic effect, activates hematopoiesis in the bone marrow, is a powerful antioxidant and gently lowers blood pressure, which allowed us to recommend it as a remedy for hypertension in children and adolescents, and the extract from the aerial part of Scutellaria baicalensis has antiulcer, nootropic and antioxidant properties. The introduction of the nutritional supplement “Scutellaria extract”, which has antioxidant properties, increases the stability of the fat fraction.

As a stabilizer use food mixtures "Palsgaard 5848", "Palsgaard 5854" (company Palsgaard). "Palsgaard 5848" consists of the following components: pork gelatin, sodium caseinate. Palsgaard 5854 consists of beef gelatin, modified starch. The stabilizer creates a smooth creamy texture, dense texture, prevents excessive foaming in production, providing a smooth surface of the product.

Dogwood berries contain pectins, which help accelerate the process of cleansing the body of metabolic products. The biologically active components that make up the berries normalize blood pressure, prevent sclerosis, in addition, the berries are used as a restorative, tonic, anti-inflammatory drug for diseases of the gastrointestinal tract. Dogwood serves as a prophylactic in case of danger of poisoning with mercury, lead, etc., has an antipyretic effect, and is an anti-febrile remedy for colds.

The most common sweetener, granulated sugar, which is almost chemically pure sucrose (99.7%), which relates to easily digestible carbohydrates, was added as a flavoring substance.

A method of obtaining a milk-containing product "Fairy" is as follows.

Skimmed milk powder and dry cream substitute are restored in preheated water to a temperature of 42 ± 2 ° C for 2-3 hours, the resulting normalized mixture is cleaned on a milk separator at a temperature of 42 ± 2 ° C, the mixture is homogenized at a temperature of 62 ± 2 ° C at a pressure of 12.5 MPa, make the stabilizer "Palsgaard", dietary supplement "Scutellaria extract", granulated sugar, mashed dogwood, for which selected pure berries are ground through a sieve in mashed potatoes, pasteurized at a temperature of 90 ± 2 ° С with exposure 2 -5 min, pour the resulting product, cool to t temperatures 4-6 ° C, pack, prepare a structured milk-containing product with the following ratios of components, kg per 1000 kg of finished product:

Skimmed milk powder 96-98 Cream Substitute 175-180 Drinking water 650-655 Palsgaard Stabilizer 14-16.5 Dietary supplement "Scutellaria extract" 0.15 Dogwood puree 25-30 Granulated sugar 20-25

Table 1 shows the fatty acid composition of the Fairy milk-containing product in comparison with the control, which was a milk-containing product with dry cream.

Table 1 The concentration of fatty acid,% Fatty acid name Fairy milk product The control Oily, C _{4: 0} 0.16 3,7 Kapronova, C _{6: 0} 0.08 1.7 Caprylic, C _{8: 0} 0,07 1,0 Capricova, C _{10: 0} 0.11 1.9 Laurinova, From _{12: 0} 0.35 2,8 Tridecanova, C _{13: 0} 0.13 - Myristine, C _{14: 0} 1.51 8.1 Pentadecane, C _{15: 0} 0.08 - Palmitic, S _{16: 0} 42.25 25.9 Margarine, From _{17: 0} 0.11 - Stearin, From _{18: 0} 4.06 11,2 Arachin, C _{20: 0} 0.06 - Myristoleic, C _{14: 1} - 1.3 Cis-pentadecane, C _{15: 1} 0,07 - Palmitoleic, C _{16: 1} 0.68 3.4 Margarine oleic, C _{17: 1} 0.89 - Oleic, C _{18: 1} 39.50 30.8 Linolevaya, C _{18: 2} 9.73 4.0 Linolenovaya, C _{18: 3} 0.15 0.9

Table 2 shows the calculation of the biological effectiveness of the milk-containing product "Fairy" in comparison with the control.

table 2 Product name ∑ polyunsaturated fatty acids Norm,%

Norm Product "Fairy" 9,5779 7.5-13.9 0.9 0.6-0.9 The control 4.9 5 0.49 0.5

The method of preparation of the composition is illustrated by the following examples.

The composition of the compositions for obtaining milk-containing product "Fairy" according to examples 1-2 are presented in table 3.4.

Example 1. Prepare the composition of the milk-containing product "Fairy". The composition of the compositions for obtaining milk-containing product "Fairy" are presented in table 3.

Table 3 Components Recipe per 1000 kg Skimmed milk powder 97.83 Cream Substitute 178.92 Drinking water 653.73 Stabilizer "Palsgaard 5848" 16.14 Dietary supplement "Scutellaria extract" 0.15 Dogwood puree 29.69 Granulated sugar 23.54

Skimmed milk powder and dry cream substitute are restored in preheated water to a temperature of 42 ° C for 3 hours, the resulting normalized mixture is purified on a milk separator at a temperature of 42 ° C, the mixture is homogenized at a temperature of 62 ° C at a pressure of 12.5 MPa, make the stabilizer "Palsgaard 5848" in the amount of 1.614% by weight of the mixture, dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, granulated sugar in the amount of 2.354%, dogwood puree in the amount of 2.969%, for which selected pure berries are ground through a sieve mashed, pasteurized dissolved at the temperature of 92 ° C for 2 minutes exposure, the resulting product is poured, cooled to 4 ° C and packaged.

The finished milk-containing product is analyzed according to organoleptic, physico-chemical and microbiological indicators. The analysis data are presented in table.5.

Example 2. Prepare the composition of the milk-containing product "Fairy". The composition of the compositions for obtaining milk-containing product "Fairy" are presented in table 4.

Table 4 Components Recipe per 1000 kg Skimmed milk powder 98.00 Cream Substitute 179.0 Drinking water 654.0 Stabilizer "Palsgaard 5854" 16.5 Dietary supplement "Scutellaria extract" 0.15 Dogwood puree 28.5 Granulated sugar 23.85

Skimmed milk powder and dry cream substitute are restored in preheated water to a temperature of 42 ° C for 3 hours, the resulting normalized mixture is cleaned on a milk separator at a temperature of 42 ° C, the mixture is homogenized at a temperature of 62 ° C at a pressure of 12.5 MPa, make stabilizer "Palsgaard 5854" in the amount of 1.650% by weight of the mixture, dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, granulated sugar in the amount of 2.385%, dogwood puree in the amount of 2.85%, for which selected pure berries are ground through a sieve in mashed potatoes, pasteurization m at the temperature of 92 ° C for 2 minutes exposure, the resulting product is poured, cooled to 4 ° C and packaged.

The finished milk-containing product is analyzed according to organoleptic, physico-chemical indicators. The analysis data are presented in table.5

Table 5 Indicator The control Example 1 Example 2 Color White Pink Pink Taste Lactic Flavored milk Flavored milk Consistency Structured gelled Structured gelled Structured gelled Mass fraction of fat,% 15.0 15.0 15.0 Acidity, ° T 14.0 25.0 25.0 Shelf life at a temperature of not more than 6 ° C, days 5 5 5 Energy value, kcal / 100 g 192.4 197.7 197.7 Nutritional value of drinks,%: Squirrels 3.29 4.2 4.2 Fats 14.7 14.7 14.7 Carbohydrates 10.98 12.0 12.0 Biological value,% 57 61 61

As can be seen from table 5, the product made from skimmed milk powder, substitute for dried cream, drinking water, stabilizer "Palsgaard", dietary supplement "Scutellaria extract", granulated sugar and mashed dogwood meets all the requirements for a milk-containing product.

The change in viscosity during storage was determined in the finished product. The data are presented in table.6.

As can be seen from table 5, the milk-containing product "Fairy" has a higher viscosity compared to the control sample.

When a cream substitute is added to the composition with more than 180 kg, an increase in the cost of the product is observed, and when less than 175 kg is introduced, the product contains less unsaturated fatty acids, which reduces its biological effectiveness.

With the introduction of a stabilizer in the composition of more than 16.5 kg, the product has an excessively viscous structure, and with the introduction of less than 14 kg, the texture is not thick enough, and in either case the quality of the finished product worsens.

When introducing into the composition dietary supplement “Scutellaria extract” more than 0.20 kg, the brown color of the drink and a specific smell are observed, and when introduced less than 0.10 kg it is economically disadvantageous.

When sugar is added to the composition of more than 25 kg, the taste of the product deteriorates, and when less than 20 kg is introduced, the taste of the filler is lost.

Introduction to the composition of dogwood puree provides high organoleptic characteristics.

When more than 30 kg dogwood puree is introduced into the composition, the product acquires a violet color, which negatively affects its consumer properties, and when filler is added less than 25 kg, the original taste of the product is lost.

The analysis of organoleptic characteristics shows that the milk-containing product according to the claimed composition has improved organoleptic characteristics due to the use of dogwood puree.

The proposed method for obtaining milk-containing product "Fairy" allows you to:

- improve the quality of the product due to increased nutritional, biological and energy values, viscosity, high organoleptic characteristics,

- get a functional product with an adjustable fatty acid composition,

- increase biological effectiveness,

- intensify the process of preparation of the product,

- increase production volumes of milk-containing product;

- expand the range of dairy products.

Claims (1)

A method for producing a milk-containing product, characterized in that a milk-containing product is prepared from skimmed milk powder, dry cream substitute, drinking water, Palsgaard stabilizer, Scutellaria extract dietary supplement, cornel puree, granulated sugar, and it is used to restore skimmed milk powder and dry milk substitute cream in water preheated to a temperature of 42 ± 2 ° C for 2-3 hours, the resulting normalized mixture is purified on a milk separator at a temperature of 42 ± 2 ° C, the mixture is homogenized at a temperature of 62 ± 2 ° C and at a pressure of 12.5 MPa, make the stabilizer "Palsgaard", dietary supplement "Scutellaria extract", granulated sugar, mashed dogwood, for which selected pure berries are ground through a sieve in mashed potatoes, pasteurized at a temperature of 90 ± 2 ° C with exposure 2 -5 min, the resulting product is poured, cooled to a temperature of 4-6 ° C, packaged, a structured milk-containing product is prepared with the following content of the starting components kg per 1000 kg of finished product:
Skimmed milk powder 96-98 Cream Substitute 175-180 Drinking water 650-655 Palsgaard Stabilizer 14-16.5 Dietary supplement "Scutellaria extract" 0.15 Dogwood puree 25-30 Granulated sugar 20-25