RU2680883C1 - Method for producing a basis for production of a soft drink - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to a method for producing a base for production of a soft drink, and can be used in production of food products. Method consists in the fact that pre-collection of blood of slaughter farm animals is carried out and it is stabilized according to the requirements for blood and products of its processing according to GOST 33674-2015, which is a natural raw material. Then the blood is separated into fractions with the obtaining of blood plasma and subjected to pretreatment, which is carried out by enzymatic hydrolysis of proteins, at the same time, blood plasma is diluted with drinking water to achieve a protein concentration in the solution of 4.0–4.5 %, and enzymatic hydrolysis is carried out with the enzyme preparation of collagenase to a concentration of the enzyme preparation of 0.35 % at temperature of 35–40 °C and pH 6.8–7.2 within 2.4–2.6 h, and for the inactivation of pasteurization enzymes, blood plasma is mixed with pre-prepared food additives in accordance with the selected formulation, the resulting mixture is additionally heated to a temperature of 65–70 °C and incubated within 20–30 minutes, while using sugar syrup. Then the drink is cooled and sent for bottling.EFFECT: invention allows to simplify technological process and reduce the time of hydrolysis, and also provides the degree of hydrolysis of plasma proteins to 82 %, due to which the drink contains a greater amount of well-digestible free amino acids approximately 1,7–1,9 times.1 cl, 5 ex

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular, to a method for producing a basis for the production of a soft drink and can be used in the manufacture of food products with therapeutic and prophylactic effect based on the rational use of a resource with functional properties.

BACKGROUND

A known method of processing slaughter blood using enzyme preparations or biomass of brewer's yeast (see Hydrolysis as a method of processing slaughter blood // Meat industry. - 1994. No. 2. - S. 21-22).

The disadvantage of this method is the complexity and multioperability of the technology, the need for preliminary cultivation of yeast cultures or the use of expensive enzyme preparations, insufficient depth of hydrolysis of total blood proteins, which necessitates the use of subsequent acid hydrolysis of proteins for their complete destruction, leading to the destruction of some valuable amino acids and loss of biological value.

There is a method of processing slaughter blood, involving the preparation of feedstock, the introduction of a proteolytic enzyme preparation and hydrolysis to a predetermined degree of conversion, followed by heat treatment, while the original slaughter blood is pre-stabilized, separated and the resulting plasma is diluted with water in a ratio of 1: 1-1.2 hydrolysis is carried out under optimal proteolytic enzyme action under conditions with successive addition of 0.3-0.32% pepsin and after 1.4-1.5 hours 0.3-0.32% protosubtiline, withstand 1.4–1.5 hours, and heat treatment is carried out by paterization at 60–65 ° С for 20–30 min. (see patent RU No. 2124448, IPC A23J 3/30, publ. 04/10/1999).

The disadvantage of this method is the complexity of the process: the complexity and multioperation.

A known method of producing a non-alcoholic beverage by a non-alcoholic beverage containing fruit and berry concentrate, sweetener, organic acid, flavoring, dietary supplement and water, while it contains xylitol as a sweetener, citric acid as an organic acid, and food as a flavoring flavoring with a fruit and berry odor, as a biologically active additive - Garcinia Cambogia, fucoidan and L-carnitine and additionally contains soy peptide, polydextrose and food oh dye with the following components, kg per 100 kg of drink: fruit and berry concentrate - 0.3-0.5; soy peptide -0.45-0.55; polydextrose -6.0-, 7.0; xylitol -0.75-0.80; citric acid 0.55-0.65; Garcinia Cambogia -0.20-0.30; fucoidan 0.025-0.035; L-carnitine - 0.25-0.35; food coloring 1%; flavoring with fruit and berry odor -0.10-0.14; water is the rest.

In the method for producing a non-alcoholic beverage, fruit and berry concentrate selected from the group including apple, orange, mango, strawberry, blueberry, blackberry, pomegranate and strawberry concentrate is used.

The method for producing a soft drink uses a food flavor selected from the group comprising apple, orange, mango, strawberry, blueberry, blackberry, pomegranate and strawberry flavoring (see patent RU No. 2396033, IPC A23L 2/02, published on 08/10/2010, .).

The disadvantage of this method of obtaining a soft drink is the complexity and duration of the process, low biological value.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a method of obtaining a basis for the production of soft drinks, including the use of natural protein raw materials, pre-treatment, formulation, pasteurization, while pasteurized at 65-70 ° C is used as raw material within 20-30 minutes, the blood plasma of slaughter animals obtained after its stabilization and separation.

In the method, pre-treatment is carried out by enzymatic or acid hydrolysis of proteins (see patent RU No. 2144853, IPC A23L 2/00, publ. 01.20.1999).

The disadvantage of this method is its low biological value due to the use of megaterin G20X as an enzyme preparation, which does not provide a high degree of hydrolysis of blood plasma proteins, and the use of acid hydrolysis, which is more time-consuming, requires extreme caution and leads to the destruction of a number of essential acids, has long time for hydrolysis and inactivation / pasteurization of the mixture.

SUMMARY OF THE INVENTION

The objective of the invention is to develop a method of obtaining the basis for the production of a soft drink with the simplification of the process, reducing the time of hydrolysis and increasing its degree, while reducing labor intensity.

The technical result that can be obtained using the present invention is to simplify the process, reduce the time of hydrolysis and increase its degree. The technical result is achieved using the method of obtaining the basis for the production of a soft drink, including the use of natural protein raw materials, pre-treatment, formulation, pasteurization, followed by cooling and bottling of the finished drink, while pasteurized at 65-70 ° C is used as natural raw material 20-30 minutes the blood plasma of slaughtered animals obtained after its stabilization and separation, and pre-treatment is carried out by enzymatic hydrolysis proteins, while the blood plasma is diluted with drinking water to a protein concentration in the solution of 4.0-4.5%, and enzymatic hydrolysis is carried out by the enzyme preparation of collagenase to the concentration of the enzyme preparation of 0.35% at a temperature of 35-40 ° C and a pH of 6.8 -7.2 for 2.4-2.6 hours, and the components of the drink contribute to the inactivation of the enzyme and concomitant pasteurization of the mixture, and sugar syrup is used.

Blood of productive slaughter farm animals and its fraction - plasma is a valuable protein raw material for the production of food, medical, feed and technical products, for example, used as food additives in the food industry, for the production of sausages and sausages, canned food, potions, jellies and so on . The amount of blood in the body of cattle (cattle) is 7.6-8.3% of live weight. The chemical composition of the blood depends on the type, age and fatness of the animals and their conditions. Components of blood: water -79.1-82.1; proteins -16.4-18.9; lipids - 0.31-0.39: cholesterol - 0.04-0.19; other organic substances - 0.03-0.67; mineral substances - 0.8-0.9.

The bulk of cattle blood proteins is the content in the blood of animals in% of the total protein: albumin - 3.6; globulin -9.0; fibrinogen -0.6; hemoglobin -10.3. The plasma protein system is highly heterogeneous, three main fractions are distinguished: fibrinogen, serum albumin, and serum globulins. All proteins are complete. The yield of food plasma is 60-65%. Plasma is a transparent liquid of a greenish-straw color with a pinkish tint, without a pronounced smell, has an approximately neutral pH value, without taste. The blood of healthy animals is sterile, so the plasma also has a low contamination, which allows to reduce the temperature conditions during pasteurization. In addition, plasma proteins are stable in solution. This raw material is natural and most comparable with human blood plasma, scientists especially believe that the genetic composition of maral and human blood is very similar, no other means known to science possess the properties of blood maral, therefore, the components of the raw materials have the highest absorption rate. The composition of organic non-protein substances of the blood includes nitrogenous and nitrogen-free extractive substances, various in chemical composition. About 75% of the total amount of non-protein organic matter is lipids. Inorganic substances of the blood are represented by mineral compounds and in an organically bound form with proteins - iron, copper. The value of the dry residue of blood is variable. It is less in young animals, in animals of low categories of fatness, and depending on the drinking regimen before slaughter, it varies within 1-2%.

Thus, the implementation of pre-treatment by enzymatic hydrolysis, which is carried out by the enzyme preparation of collagenase to a concentration of the enzyme preparation of 0.35% at a temperature of 35-40 ° C and a pH of 6.8-7.2 for 2.4-2.6 hours, which leads to the preservation of a number of essential amino acids, reduces the complexity in contrast to the use of acid hydrolysis, which is more laborious, requires extreme caution and leads to the destruction of a number of essential amino acids, while the enzyme preparation of collagenase obtained from the pancreas minutes gland of beef cattle is a white or yellowish white tint porous body, easily soluble in water and isotonic sodium chloride solution. Solutions are stored at temperatures from 0 to + 8 ° C for no more than a day; when heated, it is inactivated, the activity of the drug is expressed in units of action (UNITS), at least 500 UU should be contained in 1 g of the preparation. Collagenase has proteolytic activity, affecting mainly collagen fibers. The solution is prepared immediately before use, adding a sterile isotonic sodium chloride solution or novocaine solution to the vial with the drug, depending on the application. Reducing the time of hydrolysis is carried out by eliminating the introduction of baking soda to adjust the pH of blood plasma, since the natural pH coincides with the optimum action of the enzyme preparation collagenase, and the introduction of sugar syrup allows you to use a higher temperature and reduce the time of inactivation / pasteurization of the mixture, as well as due to more a high degree of hydrolysis of plasma proteins at the level of 82% in drinks contains a significantly larger amount, about 1.7-1.9 times, of well-digestible free amino acids.

The essence of the method of obtaining the basis for the production of a soft drink is as follows.

Preliminarily, the blood of slaughtered farm animals is collected and stabilized, according to the requirements for blood and its processed products according to GOST 33674-2015, which is a natural raw material, blood is separated into fractions to obtain blood plasma, and preliminary processing is carried out by enzymatic hydrolysis of proteins, the blood plasma is diluted with drinking water until the protein concentration in the solution reaches 4.0-4.5%, and enzymatic hydrolysis is carried out by the enzymatic preparation of collagenase to the concentration of the enzyme prep 0.35% at a temperature of 35-40 ° C and a pH of 6.8-7.2 for 2.4-2.6 hours, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 65-70 ° C and kept in for 20-30 minutes, and the components of the drink are introduced in the process of inactivation of the enzyme and the concomitant pasteurization of the mixture, that is, during the pasteurization process, pre-prepared food additives are added in accordance with the selected recipe, and sugar syrup is used, then the drink is cooled and sent to the bottling.

Brief description of drawings and other materials

The drawing shows a method of obtaining the basis for the production of a soft drink, organoleptic properties, table.

DETAILED DESCRIPTION OF THE INVENTION

Examples of specific performance of the method of obtaining the basis for the production of a soft drink.

To perform the method of obtaining the basis for the production of a soft drink, after separation, blood plasma is collected and subjected to preliminary processing to transform the structure of high molecular weight protein substances into low molecular weight, which prevents coagulation of proteins during heat treatment, which reduces the quality of the product, and also to eliminate the appearance of colloidal turbidity in drinks during storage. Thus, the conversion of proteins into amino acids ensures their entry into the bloodstream without prior digestion by digestive enzymes. The preliminary treatment is carried out by enzymatic hydrolysis of proteins, while the blood plasma is diluted with drinking water until the protein concentration in the solution reaches 4.0-4.5%, and enzymatic hydrolysis is carried out by the enzymatic preparation of collagenase to the concentration of the enzyme preparation of 0.35% at a temperature of 35- 40 ° C and a pH of 6.8-7.2 for 2.4-2.6 hours, and to inactivate the pasteurization enzymes, the blood plasma is pre-mixed with food additives, and then the mixture is additionally heated to a temperature of 65-70 ° C and maintained for 20-30 mi ut.

Example 1. Blood is collected from slaughtered farm animals and its stabilization, according to the requirements, for blood and its processed products according to GOST 33674-2015, which is a natural raw material, then blood is separated into fractions to obtain blood plasma, and preliminary processing is carried out by enzymatic hydrolysis proteins, while the blood plasma is diluted with drinking water until the protein concentration in the solution reaches 3.5%, and enzymatic hydrolysis is carried out with the enzyme preparation collagenase to the concentration of the enzyme preparation and 0.25% at a temperature of 30 ° C and a pH of 5.8 for 2.0 h, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 55 ° C and maintained for 15 minutes, and the components of the drink are introduced into the process of inactivation of the enzyme and the concomitant pasteurization of the mixture, that is, during the pasteurization process, pre-prepared food additives are added in accordance with the selected formulation, the spectrum of which can be very wide due to the ability of blood plasma to dissolve most known food acids, additives, aromas Ator, dyes, and using a sugar syrup, and then the drink is cooled and directed to the bottling.

Result: after three days of storage, the drink is analyzed. On the fourth day, turbidity, extraneous taste and the presence of vegetative forms of microbial cells appear, as well as a low percentage of hydrolysis.

Example 2. Carried out analogously to example 1, but the blood plasma is diluted with drinking water until the protein concentration in the solution reaches 4.0%, and enzymatic hydrolysis is carried out by the enzyme preparation of collagenase to the concentration of the enzyme preparation of 0.35% at a temperature of 35 ° C and a pH of 6.8 within 2.4 hours, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 65 ° C and maintained for 20 minutes, and the components of the drink are introduced in the process of inactivation of the enzyme and the concomitant pasteurization of the mixture, i.e. during pasteurization pre-prepared food additives are added in accordance with the selected recipe, and sugar syrup is used, then the drink is cooled and sent to the bottling.

Result: after three days of storage, the drink is analyzed. The analysis is carried out on the fourth, fifth, sixth and seventh days, during which the drink was transparent, stable, when stored without foreign taste and the presence of vegetative forms of microbial cells, with a high percentage of hydrolysis, corresponds to organoleptic properties (see drawing, table).

Example 3. Carried out analogously to example 1, but the blood plasma is diluted with drinking water to achieve a protein concentration in solution of 4.3%, and enzymatic hydrolysis is carried out by an enzymatic preparation of collagenase to a concentration of the enzyme preparation of 0.35% at a temperature of 38 ° C and a pH of 7.0 within 2.5 hours, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 68 ° C and maintained for 25 minutes, and the components of the drink are introduced during the inactivation of the enzyme and the concomitant pasteurization of the mixture, i.e. during pasteurization pre-prepared food additives are added in accordance with the selected recipe, and sugar syrup is used, then the drink is cooled and sent to the bottling.

Result: after three days of storage, the drink is analyzed. The analysis is carried out on the fourth, fifth, sixth and seventh days, during which the drink was transparent, stable, when stored without foreign taste and the presence of vegetative forms of microbial cells, with a high percentage of hydrolysis, corresponds to organoleptic properties (see drawing, table).

Example 4. Carried out analogously to example 1, but the blood plasma is diluted with drinking water to achieve a protein concentration in the solution of 4.5%, and enzymatic hydrolysis is carried out by an enzymatic preparation of collagenase to a concentration of the enzyme preparation of 0.35% at a temperature of 40 ° C and a pH of 7.2 for 2.6 hours, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 70 ° C and maintained for 30 minutes, and the components of the drink are introduced during the inactivation of the enzyme and the concomitant pasteurization of the mixture, i.e. during pasteurization pre-prepared food additives are added in accordance with the selected recipe, and sugar syrup is used, then the drink is cooled and sent to the bottling.

Result: after three days of storage, the drink is analyzed. The analysis is carried out on the fourth, fifth, sixth and seventh days, during which the drink was transparent, stable, when stored without foreign taste and the presence of vegetative forms of microbial cells, with a high percentage of hydrolysis, corresponds to organoleptic properties (see drawing, table).

Example 5. Carried out analogously to example 1, but the blood plasma is diluted with drinking water until the protein concentration in the solution reaches 5.0%, and enzymatic hydrolysis is carried out by the enzyme preparation of collagenase to the concentration of the enzyme preparation of 0.40% at a temperature of 45 ° C and pH 7.5 within 3.0 hours, to inactivate the pasteurization enzymes of the mixture, it is additionally heated to a temperature of 75 ° C and maintained for 35 minutes, and the components of the drink are introduced during the inactivation of the enzyme and the concomitant pasteurization of the mixture, i.e. during pasteurization pre-prepared food additives are added in accordance with the selected recipe, and sugar syrup is used, then the drink is cooled and sent to the bottling.

Result: after three days of storage, the drink is analyzed. The analysis is carried out on the fourth, fifth, sixth and seventh days, during which the drink was transparent, stable, when stored without foreign taste and the presence of vegetative forms of microbial cells, with a high percentage of hydrolysis, but the costs and time for carrying out the process increased significantly.

Thus, the most optimal are examples 2, 3 and 4, since with these parameters of the process, the drink was transparent, stable, when stored without any off-flavor and the presence of vegetative forms of microbial cells, with a high degree of hydrolysis at 82%, and the costs and time of the process are also optimal.

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

- carrying out enzymatic hydrolysis using the enzyme preparation collagenase provides a higher percentage of the degree of hydrolysis, less time consuming, does not require caution and does not destroy a number of essential amino acids;

- provides a degree of hydrolysis of plasma proteins at the level of 82%;

- no baking soda is required to correct the pH of blood plasma, since the natural pH coincides with the optimum action of the enzyme preparation collagenase;

- the introduction of sugar syrup allows you to use a higher temperature and reduce the time of inactivation / pasteurization of the mixture;

- due to the high degree of hydrolysis in drinks, a significantly larger amount of well-digestible free amino acids is contained, approximately 1.7-1.9 times.

Claims (1)

A method of obtaining a basis for the production of a non-alcoholic beverage, including the use of natural protein raw materials, pre-treatment, formulation, pasteurization, followed by cooling and bottling of the finished beverage, using plasma pasteurized at 65-70 ° C for 20-30 minutes as a natural raw material blood of slaughtered animals obtained after its stabilization and separation, and preliminary processing is carried out by enzymatic hydrolysis of proteins, characterized in that the blood plasma They add drinking water to a protein concentration in the solution of 4.0-4.5%, and enzymatic hydrolysis is carried out by the enzymatic preparation of collagenase to a concentration of the enzyme preparation of 0.35% at a temperature of 35-40 ° C and a pH of 6.8-7.2 for 2.4-2.6 hours, and the components of the drink contribute in the process of inactivation of the enzyme and concomitant pasteurization of the mixture, and sugar syrup is used.

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