RU2542474C1 - Method for production of milk-containing beverage based on milk-and-vegetal lupine extract - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: lupine fruits are washed with 13-15°C water, slightly dried till dry substances content is equal to 93-94%, milled into particles sized 1.5 mm; milled lupine fruits are mixed with cheese whey having pH equal to 5.8 units. The mixture is extracted in a vibromixer during 60 minutes at a temperature of 50°C. The produced lupine extract is standardised in terms of fat content to 2.5% by way of addition of whole dry milk with fat weight fraction equal to 25% and a stabiliser. The mixture is heated to 38-40°C and maintained during an hour for the stabiliser swelling. The mixture is homogenised under a pressure of 15±2 MPa at a temperature of 60-65°C, pasteurised at 90-95°C, maintained during 5 sec and cooled to a fermentation temperature equal to 40-42°C. A direct introduction starter represented by lyophilised culture YO-MIX511LYO is introduced; the mixture is ripened during 4-6 hours till clot acidity is equal to 65-70°T. The beverage is cooled under continuous stirring conditions to a temperature no higher than 8-10°C, dispensed and delivered for storage. The mixture is prepared at the following recipe components ratio, g per 1000 g: milk-and-vegetal lupine extract - 936.3, whole dry milk with fat weight fraction equal to 25% - 60, stabiliser Hamulsion RTMDW- 3.5, starter YO-MIX511LYO - 0.2.

EFFECT: protein weight fraction increase in the ready product, improvement of functional-and-technological properties, in particular, rheological characteristics, ensuring a stable structure of the product during storage, enhancement of a biological activity of normal microflora of the digestive tract and nutritive value enhancement.

2 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for producing yogurt, which provides for the normalization of fat and solids of milk-containing raw materials, fermented with leaven, prepared on pure cultures of Bulgarian sticks and thermophilic streptococcus [TU 9222-217-00419785-00].

The disadvantages of this method are:

- liquid consistency, the occurrence of syneresis during storage, due to the low content of dry substances and components that form the structure of the product (stabilization systems);

- lack of nutrients that stimulate the growth of normal intestinal microflora (prebiotics);

- low nutritional value.

An object of the invention is to increase the mass fraction of protein in the finished product, improve its functional and technological properties, in particular rheological characteristics, ensure a stable structure of the product during storage and increase the biological activity of the normal microflora of the digestive tract due to the presence of pre- and probiotics, increase nutritional value.

To solve the technical problem of the invention, a method for the production of a milk-containing drink based on a milk-vegetable extract of lupine is proposed, characterized in that first a milk-vegetable extract of lupine is prepared from cheese whey and lupine fruits, for which the lupine fruits are pre-washed with water with t _water = 13-15 ° C, dried to a content of CB = 93-94%, crushed to d _grains = 1.5 mm, then the crushed lupine fruits are mixed with cheese whey with pH = 5.8 units, extracted on a vibrating mixer for 60 min at a temperature of 50 ° C received nny dairy plant extract of lupine normalized for fat content to 2.5% by dry whole milk with m.d.zh. 25% and stabilizer Hamulsion RTMDW, heat the resulting mixture to 38-40 ° C and incubate for 1 hour to swell the stabilizer, the mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60-65 ° C, the homogenized mixture is pasteurized at a temperature of 90-95 ° C with a holding time of 5 s, the pasteurized mixture is cooled to a fermentation temperature of 40-42 ° C, a direct application starter culture - lyophilized culture YO-MIX511LYO - is introduced and it is fermented for 4-6 hours, until the clot acidity is 65-70 ° T, after which milk-containing drink is immediately cooled with constant stirring AANII to a temperature no higher than 8-10 ° C, the finished product is dispensed and sent to storage, the mixture is prepared with the following prescription Content Component g per 1000 g:

Lupine Milk Plant Extract 936.3 Whole powdered milk, mdzh 25% 60 Hamulator RTMDW 3,5 Sourdough YO-MIX511LYO 0.2

The technical result of the invention is to increase the protein content, to improve its functional and technological properties of the product, in particular rheological characteristics, to ensure the stability of the product during storage and increase the biological activity of the normal microflora of the digestive tract, due to the presence of pre- and probiotics, increase nutritional value.

A method of manufacturing a milk-based beverage based on a milk-vegetable extract of lupine is as follows.

For the production of a milk-containing beverage, milk-vegetable extract of lupine with an acidity not higher than 20 ° T is used, whole milk powder with a mass fraction of fat of 25%, YO-MIX511LYO sourdough, stabilizer Hamulsion RTMDW with the following choice of the ratio of ingredients g, per 1000 g:

Lupine Milk Plant Extract 936.3 Whole powdered milk, mdzh 25% 60 Hamulation Stabilizer RTMDW, 3,5 Sourdough YO-MIX511LYO 0.2

Milk and vegetable extract is normalized by a fat content of up to 2.5% by adding whole milk powder with mdzh. 25% and stabilizer Hamulsion RTMDW, heat the resulting mixture to 38-40 ° C and incubated for 1 hour to swell the stabilizer. The mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60-65 ° C.

Pasteurization of a homogenized normalized mixture is carried out at a temperature of 90-95 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40-42 ° C and the direct starter culture is introduced - lyophilized culture YO-MIX511LYO (products manufactured by DaniscoFrance SAS, 20 rueBrunel F-75017 Paris, France, state registration number and date - 77.99 .26.10. U.1402.2.09 of 02.16.2009) and sour for 4-6 hours.

Upon reaching the acidity of the clot 65-70 ° T, the milk-containing drink is immediately cooled with constant stirring to a temperature not exceeding 8-10 ° C.

The product is poured and sent for storage. According to organoleptic indicators, the product complies with the requirements of the "Technical Regulation for Milk and Dairy Products" (as amended by Federal Law No. 163 of July 22, 2010) No. 88-ФЗ (Table 1, 2).

The use of a prebiotic - dietary fiber of lupine and a probiotic - starter culture YO-MIX511LYO (contains lactic microorganisms: Streptococcus thermophilus, Lactobacillus delbrueskii ssp. Bulgaricus) in the production of a milk-containing drink allows us to consider this product as functional, characterized by synbiotic properties.

Milk-plant extract of lupine gives the finished product prebiotic properties and increases the nutritional and biological value of the product, as it contains valuable components: protein - 12.2%, essential amino acids (Table 1), a wide range of macro- and microelements, water-soluble vitamins. In addition, the integrated use of dairy and vegetable raw materials in food products will give them synbiotic properties that allow them to maintain immunity.

Direct starter culture YO-MIX511LYO is a mixture of strains of Streptococcus thermophilus and Lactobacillus Bulgaricus, contributes to the production of a sour-milk taste.

A method for the production of a milk-containing beverage based on a milk-vegetable extract of lupine is illustrated by the following examples.

Example 1 (prototype)

The mixture is normalized by a fat content of up to 2.5% by mixing powdered whole milk with a mass fraction of fat of 25% with pre-prepared skim milk and stabilizer Hamulsion RTMDW, in the following ratio of ingredients wt.%:

Skim milk 936.3 Whole powdered milk, mdzh 25% 60 Hamulator RTMDW 3,5 Sourdough YO-MIX511LYO 0.2

Heat the resulting mixture to 40 ° C and incubate for 1 hour to swell the milk protein. The mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60 ° C.

Pasteurization of a homogenized normalized mixture is carried out at a temperature of 90 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40 ° C, a starter culture of YO-MLX511LYO is introduced and the mixture is fermented for 6 hours.

Upon reaching a clot acidity of 65 ° T, the milk-containing beverage is immediately cooled with constant stirring to a temperature not exceeding 8 ° C.

Example 2

Milk-vegetable extract of lupine is normalized by fat content to 2.5% - by adding whole milk powder with mdzh 25%, stabilizer Hamulsion RTMDW.

Prepare the mixture with the following contents of the recipe components, (% wt.) G per 1000 g:

Lupine Milk Plant Extract 936.3 Whole powdered milk, mdzh 25% 60 Hamulator RTMDW 3,5 Sourdough YO-MIX511LYO 0.2

Heat the resulting mixture to 40 ° C and incubate for 1 hour to swell the stabilizer. The mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60 ° C.

Pasteurization of a homogenized normalized mixture is carried out at a temperature of 90 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40 ° C and the direct starter culture is introduced - lyophilized culture YO-MIX511LYO (products manufactured by DaniscoFrance SAS, 20 rueBrunel F-75017 Paris, France, state registration number and date -77.99.26.10 .U.1402.2.09 of 02.16.2009) and fermented for 6 hours.

Upon reaching a clot acidity of 65 ° T, the milk-containing beverage is immediately cooled with constant stirring to a temperature not exceeding 8 ° C.

The analysis data are presented in table 2.

As can be seen from table 2, a positive effect on the proposed method is achieved by adding milk-vegetable extract of lupine 94%, stabilizer Hamulsion RTMDW in an amount of 0.35%.

If a stabilizer is introduced in a smaller amount, the consistency of the product will be low-viscosity, loose, possibly delamination during storage, short shelf life.

When a stabilizer of the system is introduced in larger quantities, high viscosity is observed, the fluid properties of the product are lost, and its quality deteriorates.

When introducing a milk-vegetable extract of lupine of less than 95%, the prebiotic properties of the product become insufficiently expressed, and more than 95% are not economically viable.

A method of producing a milk-based beverage based on a milk-vegetable extract of lupine in comparison with the prototype allows you to:

- to improve the functional and technological properties, in particular rheological characteristics, to ensure the stability of the product during storage;

- stimulate the growth and increase the biological activity of the normal microflora of the digestive tract, due to the presence of pre- and priiotics;

- increase the protein content 2.7 times;

- increase nutritional and biological value (table 3);

- extend the shelf life of the finished product.

Claims (1)

A method of producing a milk-containing beverage based on a milk-vegetable extract of lupine, characterized in that the milk-vegetable extract of lupine is prepared from cheese whey and lupine fruits, for which the lupine fruits are pre-washed with water from t _water = 13-15 ° C, dried to the content CB = 93-94%, crushed to d _grains = 1.5 mm, then the crushed lupine fruits are mixed with cheese whey with pH = 5.8 units, extracted on a vibratory mixer for 60 min at a temperature of 50 ° C, the resulting milk-vegetable extract normalize lupine t fat content up to 2.5% - by adding whole milk powder with mdzh 25% and stabilizer Hamulsion RTMDW, heat the resulting mixture to 38-40 ° C and incubate for 1 h to swell the stabilizer, the mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60-65 ° C, the homogenized mixture is pasteurized at a temperature of 90-95 ° C with a holding time of 5 s, the pasteurized mixture is cooled to a fermentation temperature of 40-42 ° C, a direct application starter culture is introduced - a YO-MIX511LYO lyophilized culture and it is fermented for 4-6 hours, until the acidity of the clot is 65-70 ° T, after which it is milk-containing the drink is immediately cooled with constant stirring to a temperature no higher than 8-10 ° C, the finished product is dispensed and sent to storage, the mixture is prepared with the following prescription Content Component g per 1000 g:
Lupine Milk Plant Extract 936.3 Whole powdered milk, mdzh 25% 60 Hamulator RTMDW 3,5 Sourdough YO-MIX511LYO 0.2