RU2489892C1 - Method for production of milk-and-fruit beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Water is preliminarily dechlorinated and treated with ultraviolet rays with wave length equal to 205-315 nM. The mixture is produced by way of mixing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component, a whey-and-polysaccharide fraction with dry substances content equal to 6.5±0.5% and water during 1200-1800 sec at the following initial components ratio, wt %: fruit-containing component - 20-30%, sugar-containing component - 0.5-0.6%, whey-and-polysaccharide fraction - 60-65%, water - balance. The produced mixture is pasteurised during 15-25 sec at a temperature of 75-80°C, cooled to 0-4°C and dispensed.

EFFECT: manufacture of a product with high biological and nutritive value and the production method simplification.

2 cl, 5 dwg, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to a method for the production of milk-fruit drink, and can be used in the dairy industry for the production of milk-fruit drinks, which also have prophylactic properties. State of the art

A known method of producing a milk-protein product, comprising soaking soybean grain, grinding and extracting the protein, separating the liquid fraction from the insoluble residue, coagulating the protein in the liquid fraction and separating it from the protein clot of the whey, the protein coagulating by adding rubbed curd to the liquid fraction mass in a ratio of 5: 1, followed by heating at a temperature of 70 ° C for 30-35 minutes, and the protein clot is subjected to secondary heating at a temperature of 40-50 ° C for 20-40 minutes until Nia cheese-like consistency.

In a method for producing a milk-protein product, whey separated from a protein clot is mixed with fruit or berry nectar in the ratio

3: 1 (see Pat. RU No. 2366264, IPC A23J 1/14, A23J 3/16, publ. 09/10/2009).

The disadvantage of this method is the presence of a specific soy smell and taste, the high cost of the product.

A known method of manufacturing a therapeutic and prophylactic beverage, comprising mixing whey with food additives and pouring the resulting mixture into containers, using whey fermented whey with a solids content of 6-50%, which is added to drinking water or mineral water or in meat, or in fish, or in chicken broth, or in fruit syrup, or in milk, or in fermented milk products in an amount of 3-40%.

In the method before bottling, the resulting mixture is pasteurized and / or carbonated with carbon dioxide in an amount of 0.2-0.4 g / l (see US Pat. RU No. 2151515, IPC A23C 21/00, A23C 21/08, A23C 21/02 , published on June 27, 2000).

The disadvantage of this drink is its low biological value and shelf life.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a fruit filler for dairy products and a method for its production, containing a fruit-containing component, a sugar-containing component, a thickener, citric acid, potassium sorbate, modified starch, xanthan gum and water in the following ratio components, wt.%:

Fruit component 10-60 Sugar-containing component 20-50 Modified Starch 1.0-3.0 Xanth gum 0.1-0.3 Lemon acid 0.2-0.4 Potassium sorbate 0.05-0.1 Water Rest

The fruit filler additionally contains flavoring in an amount of 0.1-0.15 wt.% And / or dye in an amount of 0.05-0.1 wt.%, As a fruit-containing component contains fruit and / or berry juices and / or fruit extracts and / or berry syrups, homogenized fruit and / or berry puree with a particle size of not more than 3 mm, contains sugar as sugar component and / or molasses and / or invert sugar, glucose, fructose or mixtures thereof, syrups .

A method for producing a fruit filler for dairy products, comprising obtaining a mixture containing a fruit-containing component, a sugar-containing component, a thickening agent, heating the mixture, adding citric acid, gelling, in order to obtain the mixture, potassium sorbate, modified starch, xanthan gum in the form of a solution are additionally used, obtained by mixing the latter with a sugar-containing component in a ratio of 1: 5 and with half the prescription amount of water, which is heated to boiling point, then g the mixture is taken by mixing the fruit-containing component, the remaining sugar-containing component (49.95%), modified starch diluted in water, potassium sorbate and the remaining prescription amount of water (19.2%), the resulting mixture is boiled for 9-11 minutes at boiling point and make a solution of xanthan gum and citric acid in the form of a 50% solution (0.5%), followed by cooling to 60-70 ° C to obtain a finished additive with a solids content of 55-60%, viscosity 5-100 dPa-s .

In the method, flavoring and / or coloring agent is added to a mixture cooled to 60-70 ° C, and contains fruit and / or berry juices and / or fruit and / or berry extracts, syrups, homogenized fruit and / or berry puree with a size as fruit-containing component particles of not more than 1 mm, as a sugar-containing component contains granulated sugar and / or molasses and / or invert sugar, glucose, fructose or mixtures thereof, syrups (see US Pat. RU No. 2202902, IPC A23L 1/06, A23C 23/00, A23C 9/00, published on April 27, 2003).

The disadvantages of this method are the complexity and high cost of production of the drink, as well as in the process of storage, a change in their taste.

Disclosure of invention

The objective of the invention is to develop a method for the production of milk-fruit drink with high biological and nutritional value, simplifying the production method.

The technical result that can be obtained using the proposed method is reduced to high biological and nutritional value, simplification of the production method.

The technical result is achieved using a method of producing a milk-fruit drink, which includes obtaining a mixture containing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component and water, followed by mixing, pasteurization, cooling and bottling, while before mixing, the mixture is additionally make a serum-polysaccharide fraction with a solids content of 6.5 ± 0.5%, and the water is pre-dechlorinated and treated with ultra-violet rays with a length of olny 205-315 nM, at the following component ratio, in wt.%:

fruit component 20-30% sugar component 0.5-0.6% whey polysaccharide fraction 60-65% water rest,

moreover, mixing is carried out for 1200-1800 s, pasteurization for 15-25 s at a temperature of 75-80 ° C, and cooling is carried out to 0-4 ° C.

In the method, fruit and / or berry juices and / or fruit and / or berry extracts, syrups, homogenized fruit and / or berry puree with a particle size of not more than 2.5- are used as a fruit-containing component based on apple or orange juice or syrup 3.0 mm.

In the method, granulated sugar and / or molasses and / or invert sugar, glucose, fructose, or mixtures thereof, syrups are used.

The increase in biological and nutritional value is achieved through a method of producing a milk-fruit drink, additionally including a whey-polysaccharide fraction (SPF), which has a number of useful physiological and technological properties, it has an acidity of 12-14 ° T, pH 6.3-6, 5, has good foaming ability and gives stable gels, while dry substances of SPF contain up to 15% of a complex of serum proteins (albumin and globulin), polypeptides, free amino acids, vitamins and other biologically active substances, up to 75% - carbohydrates, up to 10% of minerals. Carbohydrates are represented by a mixture of carbohydrates of milk and polysaccharide (up to 10%). The additional inclusion of 4-6 g of SPF in human nutrition has a beneficial effect on nitrogen balance, stimulates protein-synthetic processes, activates the hypothalamic-pituitary-adrenal, sympathoadrenol and immune systems, normalizes blood formation after blood loss and deviations in protein, mineral, carbohydrate, vitamin metabolism, reduces lipid peroxidation and normalizes atherogenic changes in lipid metabolism, increases the body's adaptive capabilities and resistance to adverse effects iyam environmental factors and occupational activities, enhances energoplasticheskie processes in the body. The data were obtained on laboratory animals and confirmed in the clinic (see Potkin V.E., Bugrov S.A., Radchenko S.A., “Use of milk processing products to increase the overall resistance of the body.” Problems of non-waste technology in the dairy industry, 1988 g.). Products with SPF are less conducive to atherosclerosis than regular dairy products, while a clearly visible hypocholesterolemic effect allows us to conclude that in the diets of patients with lipid metabolism disorders, milk fruit products with SPF can replace traditional dairy products, giving the diet additional preventive properties ( see Pat. RU No. 20111350, IPC A23C 9/00, A23C 9/12, A23C 19/068, A23C 19/076, A23C 23/00, A23J 1/20, published on 04/30/1994).

The essence of the method of producing a milk fruit drink is as follows.

A mixture is prepared containing a fruit-containing component, while apple or orange juices or syrups are used as the fruit-containing component, sugar component is also used, and granulated sugar and / or molasses and / or invert sugar, glucose are used, fructose or mixtures thereof, syrups and water, the water being previously dechlorinated and treated with ultraviolet rays with a wavelength of 205-315 nM, followed by mixing, pasteurization, cooling and bottling, and to this mixture before mixing contribute additional whey polysaccharide fraction with a solids content of 6.5 ± 0.5%, with the following ratio of components, in wt.%:

fruit component 20-30% sugar component 0.5-0.6% whey polysaccharide fraction 60-65% water rest,

moreover, mixing is carried out for 1200-1800 s, pasteurization for 15-25 s at a temperature of 75-80 ° C, and cooling is carried out to 0-4 ° C.

Brief Description of the Drawings

Figure 1 gives a method of producing a milk-fruit drink, table 1 - physico-chemical characteristics of the drink with apple and orange juice, based on the whey-polysaccharide fraction of milk.

Figure 2, the same, table 2 - microbiological indicators of the drink with apple and orange juice, based on the whey-polysaccharide fraction of milk.

Figure 3, the same, table 3 - organoleptic indicators of drinks with apple and orange juice, based on whey-polysaccharide fraction of milk.

Figure 4, the same, table 4 - the content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides in drinks with apple and orange juice based on whey-polysaccharide fraction of milk.

Figure 5, the same, table 5 - the total amino acid composition of the drink with apple and orange juice based on whey polysaccharide fraction of milk.

The implementation of the invention

Examples of specific performance of the method for the production of milk fruit drink.

Example 1. A mixture is prepared containing a fruit-containing component, while freshly squeezed apple or orange juices or syrup, a sugar-containing component are used as a fruit-containing component, and granulated sugar and / or molasses and / or invert sugar are used as a sugar-containing component, glucose, fructose or mixtures thereof, syrups and water, the water being pre-dechlorinated and treated with ultraviolet rays with a wavelength of 200 nM, followed by mixing, pasteurization, cooling and bottling, at the same time, a serum-polysaccharide fraction is added to the mixture before mixing, with a solids content of 6.5 ± 0.5%, in the following ratio of components, in wt.%:

fruit component 10% sugar component 0.3% whey polysaccharide fraction fifty% water rest,

moreover, mixing is carried out for 600 s, pasteurization for 10 s at a temperature of 70 ° C, and cooling is carried out to 4 ° C.

Result: the resulting milk-fruit drink, when consumed, has a low taste, namely, it is not sweet enough to taste, since a high percentage of water, a low shelf life does not correspond to organoleptic characteristics.

Example 2. A mixture is prepared containing a fruit-containing component, while freshly squeezed apple or orange juices or syrup, a sugar-containing component are used as a fruit-containing component, and granulated sugar and / or molasses and / or invert sugar are used as a sugar-containing component, glucose, fructose or mixtures thereof, syrups, moreover, in these examples, the experiment was carried out on the basis of granulated sugar and water, the water being pre-dechlorinated and treated with ultraviolet rays with a wavelength of 205 nM, s the following mixing, pasteurization, cooling and bottling, while the serum-polysaccharide fraction is added to the mixture before mixing, with a solids content of 6.5 ± 0.5%, in the following ratio of components, in wt.%:

fruit component twenty% sugar component 0.5% whey polysaccharide fraction 60% water rest,

moreover, mixing is carried out for 1200 s, pasteurization for 15 s at a temperature of 75 ° C, and cooling is carried out to 1-4 ° C.

Result: the resulting milk-fruit drink, when consumed, has high palatability, namely, it is quite sweet in taste, since the percentage of water is low, and the shelf life is in accordance with GOST and meets organoleptic characteristics, namely: homogeneous consistency, harmonious sweet taste, smell with a pronounced smack of ingredients, light yellow.

Example 3. A mixture is prepared containing a fruit-containing component, while freshly squeezed apple or orange juices or syrup, a sugar-containing component are used as a fruit-containing component, and granulated sugar and / or molasses and / or invert sugar are used as a sugar-containing component, glucose, fructose or mixtures thereof, syrups and water, the water being pre-dechlorinated and treated with ultraviolet rays with a wavelength of 315 nm, followed by mixing, pasteurization, cooling and bottling, at the same time, a serum-polysaccharide fraction is added to the mixture before mixing, with a solids content of 6.5 ± 0.5%, in the following ratio of components, in wt.%:

fruit component thirty% sugar component 0.6% whey polysaccharide fraction 65% water rest,

moreover, mixing is carried out for 1800 s, pasteurization for 25 s at a temperature of 80 ° C, and cooling is carried out to 0-4 ° C.

Result: the resulting milk-fruit drink, when consumed, has high palatability, namely, it is quite sweet in taste, since the percentage of water is low, and the shelf life is in accordance with GOST and meets organoleptic characteristics, namely: uniform consistency, harmonious sweet taste, smell with a pronounced smack of ingredients, light yellow.

Example 4. A mixture is prepared containing a fruit-containing component, while freshly squeezed apple or orange juices or syrup, a sugar-containing component are used as a fruit-containing component, and granulated sugar and / or molasses and / or invert sugar are used as a sugar-containing component, glucose, fructose or mixtures thereof, syrups and water, the water being previously dechlorinated and treated with ultraviolet rays with a wavelength of 320 nM, followed by mixing, pasteurization, cooling and bottling, at the same time, a serum-polysaccharide fraction is added to the mixture before mixing, with a solids content of 6.5 ± 0.5%, in the following ratio of components, in wt.%:

fruit component 35% sugar component 0.8% whey polysaccharide fraction 70% water rest,

moreover, mixing is carried out for 2100 s, pasteurization for 30 s at a temperature of 85 ° C, and cooling is carried out to 0-4 ° C.

Result: the resulting milk-fruit drink, when consumed, has high palatability, namely it is quite sweet in taste, since the percentage of water is low and the shelf life is in accordance with GOST, but the cost of the method of producing milk-fruit drink increased by 15%, thus, the most optimal are examples 2 and 3.

This technology can be implemented at any enterprise producing soft drinks, as well as at public catering facilities using standard equipment used in the production of direct-squeezed or reconstituted juices, which is a simplification of the production process and a relatively low cost.

Physico-chemical, microbiological, organoleptic characteristics of the method of producing a milk-fruit drink were identified on the basis of a drink with orange and apple juice, with the addition of a whey-polysaccharide fraction of milk, which are presented in the tables that are shown in figures 1-5.

Table 1 - Physico-chemical characteristics of the drink with apple and orange juice; table 2 - Microbiological indicators of the drink with apple and orange juice; table 3 - Organoleptic indicators of drinks; table 4 - The content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides in drinks with apple and orange juice based on whey-polysaccharide fraction of milk; table 5 - The total amino acid composition of the drink with apple and orange juice based on whey-polysaccharide fraction of milk.

At the same time, all batches of drinks meet the requirements of SanPiN for dairy products.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- high biological and nutritional value;

- simplification of the method of production of milk fruit drink;

- preventive properties;

- cost reduction.

Claims (2)

1. A method of producing a milk-fruit drink, comprising obtaining a mixture containing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component and water, followed by mixing, pasteurization, cooling and bottling, characterized in that before mixing, serum is additionally added to the mixture -polysaccharide fraction with a solids content of (6.5 ± 0.5)%, and the water is pre-dechlorinated and treated with ultraviolet rays with a wavelength of 205-315 nm in the following solution of the starting components, wt.%:
fruit component 20-30 sugar component 0.5-0.6 whey polysaccharide fraction 60-65 water rest
moreover, mixing is carried out for 1200-1800 s, pasteurization for 15-25 s at a temperature of 75-80 ° C, and cooling is carried out to 0-4 ° C. 2. The method according to claim 1, characterized in that as the sugar component use granulated sugar and / or molasses, and / or invert sugar, glucose, fructose, or mixtures thereof, syrups.

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