RU2645461C2 - Production method of whey product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: oily extract is obtained from the mixture of the soybean and corn oils in the ratio of 70:30 and the red paprika powder in the ratio of the oil mixture to paprika 4:1. Hold the oil mixture for 20 h. Mix 20% cream with the separated oil extract at weight ratio 4:1 and beat the mixture to obtain buttermilk. The buttermilk is subjected to thermoacid coagulation at heating up to 50°C and additing of 5% aqueous solution of lactic acid in the amount of 10% from the buttermilk volume. Separate the coagulate to produce the whey product.

EFFECT: expansion of the specified composition and properties products range by obtaining the whey product of increased food, biological value and storage capacity, with improved organoleptic characteristics according to taste and colour.

1 dwg, 2 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the production of whey products of a given composition and properties.

A known method of preparing a dairy product in the form of serum containing CaCl ₂ , which has a cardiotoxic effect, etc. (Zersovski G., Zontag Z., Jost F. et al. Dairy production. Quality and efficiency. 1979. Publishing House "Food Industry" (USSR), Moscow, Publishing House of SNTL (Czechoslovakia) and Publishing House " Fachbuhferlag "(GDR), pp. 88-93. Table 60. Analog).

The disadvantages of this method is to obtain a product with a relatively low storage capacity due to the increased oxidizability of the lipid component in contact with the aqueous medium of serum, as well as a relatively low range of products.

There is also a method of producing whey in the production of cottage cheese from buttermilk (Zersovski G., Zontag Z., Yost F. et al. Dairy products. Quality and effectiveness. 1979. Publishing House "Food Industry" (USSR), Moscow, Publishing House in SNTL (Czechoslovakia) and Fahbuhferlag Publishing House (GDR) p. 204-205. Prototype).

The disadvantages of this method are the relatively low biological value of the resulting product due to the presence of CaCl ₂ in it, as well as the relatively low storage capacity and organoleptic characteristics in color and taste.

The objective of the present invention is to expand the range of products of a given composition and properties by obtaining a whey product of increased nutritional, biological value and storage capacity, with improved organoleptic characteristics in taste and color.

This is achieved in that an oil extract is obtained from a mixture of soy and corn oils in a ratio (wt.%) Of 70:30 and red paprika powder in a mass ratio of oil blend (mixture): paprika 4 kg: 1 kg, respectively, holding the oil mixture for 20 hours, mixing 20% cream with the separated oil extract in a mass ratio of 4 kg: 1 kg, respectively, knocking down the mixture to produce buttermilk, which is subjected to thermo-acid coagulation when heated to 50 ° C with the addition of a 5% aqueous solution of lactic acid in amount of 10% m volume buttermilk coagulum separation to obtain whey product.

In FIG. 1 shows a scheme for producing a whey product.

The method is as follows.

At the first stage, an oil extract is prepared by extracting lycopene from red sweet paprika powder in an oil medium, mixing 70:30 soybean oil and corn oil in a percentage by weight (per 100 kg), and then adding paprika to the resulting oil blend (mixture) the mass ratio of oil blend (mixture): paprika equal to 4 kg: 1 kg and the mixture is insisted for 20 hours to transfer the lycopene component from paprika to oil blend (mixture).

In the second stage, 20% fat cream is mixed with the obtained oil extract containing lycopene in a weight ratio: cream: oil extract equal to 4 kg: 1 kg. The resulting mixture of cream and oil extract is knocked down to obtain a creamy product enriched with essential acids ω-3 and ω-6, as well as lycopene.

As a valuable by-product, in the process of whipping cream, buttermilk is obtained, which is subjected to thermo-acid coagulation by heating to 50 ° C and adding a 5% aqueous solution of lactic acid in an amount of 10% of the buttermilk volume. Due to the thermoacid effect, the buttermilk proteins coagulate, and the coagulate precipitates. After separation of the coagulate, a whey product and a curd product containing a lipid-lycopene complex are obtained.

Example 1

According to the circuit of FIG. 1, at the first stage, a blend of soybean and corn oil is prepared at a percentage by weight (per 100 kg) of 70:30, respectively, into which sweet red paprika powder is added at a mass ratio of blend (mixture): paprika equal to 4 kg: 1 kg mix vigorously and incubate for 20 hours. After that, the mixture is separated into an insoluble paprika residue and an oil extract.

Separate lycopene oil extract is added to pre-prepared 20% cream in a weight ratio of 4 kg: 1 kg, respectively. The resulting mixture according to FIG. 1, processed by whipping to obtain a creamy product and buttermilk. A cream product having a pleasant rich red color and smell is packed, packaged and sold. Buttermilk is heated to a temperature of 50 ° C and a 5% aqueous solution of lactic acid is added to it in an amount of 10% of the buttermilk volume necessary to produce a clot of buttermilk proteins and to form a curd product, which is then separated from the liquid whey portion to obtain a whey product.

Table 1 shows comparative data on the content of fatty acids in traditional whey and innovative whey product.

Table 2 shows comparative data on the nutritional and biological values of traditional and proposed products.

An analysis of the data shown in tables 1 and 2 shows that the whey product of a given composition and properties compared with traditional whey has a higher biological value (almost 5 times) in fatty acids of its lipids in the absence of CaCl ₂ in it. Moreover, the presence of the lipid-lycopene complex in the whey product allows to increase its storage capacity by 1.5 times.

Thus, the technical result consists in the fact that this method allows you to expand the range of products of a given composition and properties by obtaining a whey product of increased nutritional, biological value and storage capacity, with improved organoleptic characteristics in taste and color.

Claims (1)

A method of obtaining a whey product, including obtaining an oil extract from a mixture of soy and corn oils in a ratio of 70:30 and red paprika powder in a ratio of oil mixture and paprika 4: 1, respectively, holding the oil mixture for 20 hours, mixing 20% cream with separated oil extract in a mass ratio of 4: 1, respectively, knocking down the mixture to obtain buttermilk, which is subjected to thermo-acid coagulation when heated to 50 ° C and adding a 5% aqueous solution of lactic acid in an amount of 10% by volume buttermilk, separation of coagulate to obtain a whey product.

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