RU2687831C1 - Composition for production of beverage based on milk whey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Composition contains milk whey, pectin from sea grass Zostera and peach nectar, or pumpkin or apricot. Components are used at the following content, wt. %: Zostera herb pectin - 0.1–0.3; nectar - 45–50; milk whey - balance.

EFFECT: composition has low caloric content, high biological value and high consumer properties.

1 cl, 6 tbl, 3 ex

Description

The invention relates to the beverage industry and can be used in the manufacture of structured drinks based on whey.

Known compositions of non-alcoholic beverages containing, juice, pectin from seagrass Zoster and carbonated or non-carbonated water (see RF patents №№2058089 - 2058091, IPC A23L 2/00, publication date 20.04.1996).

Significant disadvantages of the known compositions for the production of beverages are their complexity and the presence of a specific ingredient - protein concentrate from commercial fish milk, adaptogens (extract of Eleutherococcus, tincture of ginseng root), sweeteners (sugar, natural honey).

As the closest analogue, a composition for obtaining a whey-based drink containing whey, pectin and a juice-based additive was adopted (see RF patent No. 2491826, IPC A23C 21/00, publication date 10.09.2013).

The disadvantages of the closest analogue are the complexity, the presence of a sweetener (sugar syrup), lemon balm, which can reduce the attention and concentration of the consumer, as well as the juice of an exotic mango fruit, causing an increase in the final cost of the finished product.

The present invention is to develop the formulation of drinks with low calorie, characterized by high biological and nutritional value.

The technical result, which is achieved by solving the task, is expressed in expanding the range of structured drinks on the basis of whey, obtaining beverages with low calorie content, but increased biological value, low cost and high consumer properties.

The task is solved by the fact that in the composition for the production of whey-based drinks containing whey, pectin and juice-based supplement, seaweed pectin from zosteras is used, and as a juice-based additive peach or pumpkin or apricot nectar is used the content of the components is, mass. %:

pectin from sea grass zostera - 0.1-0.3;

nectar - 45-50;

whey - the rest.

Comparative analysis of the signs of the claimed solution with the signs of the prototype and analogs indicates the compliance of the stated solution to the criterion of "novelty."

The distinctive features of the claims solve the following functional tasks.

The sign “use of seagrass pectin Zostera” determines the functional properties of the finished product and contributes to the structuring of the drink.

The uniqueness of seagrass pectin Zoster (Zosterin) lies in its mixed sorption mechanism, a large sorption capacity, which is due to the presence of uronic acids with a content of not less than 60%, which determines the high sorption quality to heavy metals, viruses and bacteria, as well as the presence of sugar apiose, which prevents the destruction of pectin from seagrass zostera enzymes bacteria colon. Pectin from zastera seagrass does not accumulate in organs and tissues and is completely eliminated from the body within 24-36 hours.

The advantages over pectins obtained from fruits can also be attributed to the presence of low-molecular fractions of zosteras in pectin from seagrass, which are able to penetrate into the blood, where they show their sorption properties, and therefore prevent the adsorption of viruses and bacteria on the cells of the body.

Whey is the basis for drinks with functional properties, it is 94% water and 6% of biologically active substances: vitamins of group B, lactose, protein, calcium, potassium, phosphorus, magnesium, almost all salts and trace elements of milk.

The combined use of seagrass pectin from zostera and whey leads to an increase in biological value. Signs "the content of the components is, mass. %:

pectin from sea grass zostera - 0.1-0.3;

nectar - 45-50;

whey - the rest "determine the high organoleptic characteristics of the finished product.

The sign “as a juice-based additive, use peach or pumpkin or apricot nectar” promotes the expansion of the range of structured drinks based on whey and the low cost of the finished product.

The following raw materials were used:

1. pectin from sea grass zostera (for example, “Zosterin-Ultra”);

2. whey (GOST R 53438-2009);

3. pumpkin nectar, peach nectar, apricot nectar (GOST 32104-2013).

Drinks based on the claimed compositions are prepared according to standard technology on standard equipment.

Nectar is heated to a temperature of 70-90 ° C, pills are added from seagrass Zostera, stirred until complete dissolution, whey is added, heated to a temperature of 23 ± 2 ° C and blended.

The resulting mixture is pasteurized for 2 minutes at a temperature of 75 ° C, and aseptic filling of the finished product is carried out.

Examples of obtaining drinks from the proposed compositions are described below.

Example 1. In 95 g (47.5 wt.%) Of peach nectar heated to a temperature of 70 ° C, we add pectin from sea grass Zostera weighing 0.6 g (0.3 wt.%), Mix until completely dissolved and bring in 104 , 4 g (52.2 wt.%) Whey heated to a temperature of 25 ° C.

Seagrass pectin, dissolved in heated peach nectar, interacted with whey, resulting in a thick, structured drink based on whey.

The yield of the finished product was 200 g

Example 2. In 90 g (45 wt.%) Of pumpkin nectar heated to a temperature of 90 ° C, we add pectin from sea grass Zostera weighing 0.2

g (0.1 wt.%), mix until dissolved and bring in 109.8 g (54.9 wt.%) of whey heated to a temperature of 21 ° C.

Seagrass pectin, dissolved in heated pumpkin nectar, interacted with whey, resulting in a thick, viscous structured drink based on whey.

The yield of the finished product was 200 g

Example 3. In 100 g (50 wt.%) Heated to a temperature of 80 ° C apricot nectar we add pectin from sea grass Zostera weighing 0.3 g (0.15 wt.%), Mix until complete dissolution and bring in 99.7 g (49,85 wt.%) whey, heated to a temperature of 23 ° C.

Seagrass pectin, dissolved in heated apricot nectar, interacted with whey, resulting in a thick, viscous structured drink based on whey.

The yield of the finished product was 200 g

Table 1 presents data on the biological and nutritional value of the proposed product.

Table 1

Biological and nutritional value of the finished drink.

The data in the table show that a whey-based drink in combination with nectar and seagrass pectin Zostera contains components that provide high nutritional and biological values.

Titrated acidity of the finished product, depending on the type of nectar and the content of sea grass pectin, is shown in Table 2.

table 2

Titrated acidity of the finished product, depending on the type of nectar and the content of pectin from sea grass Zostera.

Content of pectin from sea grass zostera (in 200 g of finished product) Indicators of acidity, ° T Peach nectar Pumpkin Nectar Apricot nectar 0.2 g (0.1 wt.%) 40 40 40 0.3 g (0.15 wt.%) 40 40 40 0.6 g (0.3 wt.%) 41 41 44

According to the results of the study, it was established that the minimum value of acidity is 40 ° T, and the maximum value is 44 ° T, since the neutralization reaction takes place with acids and alkalis contained in whey and nectars, respectively.

The obtained data of the titrated acidity of the whey-based prototypes of the drink depends on the chemical composition of the nectars used.

According to Table 2, it can be concluded that with an increase in the content of pectin from seagrass, the zosteras also increase the titratable acidity of the finished product.

When going beyond the limits of the claimed range, the drink acquires an unbalanced acid taste.

The resulting whey-based drinks were examined for the solids content of the refractometer, the results of which are shown in Table 3.

Table 3

The solids content in the finished product depends on the type of nectar and the content of sea grass pectin Zostera.

Content of pectin from sea grass zostera (in 200 g of finished product) Content of dry matter,% Peach nectar Pumpkin Nectar Apricot nectar 0.2 g (0.1 wt.%) 10.4 11.1 10.2 0.3 g (0.15 wt.%) 10.8 11.3 10.6 0.6 g (0.3 wt.%) 10.8 11.4 10.6

According to the results of the research, it was established that the minimum value of dry substances is 10.4%, and the maximum value is 11.4%.

The obtained data on the mass fraction of dry substances of the test samples of milk whey-based drinks depend on the chemical composition of the nectars used and the concentration of pectin from sea grass Zostera.

According to Table 3, it can be concluded that with an increase in the content of pectin from seagrass, Zostera also increases the content of solids in the final product.

When going beyond the limits of the claimed range, the structuring of the drink does not occur (it remains liquid) or the finished product becomes too thick.

Table 4

Indicators of the density of the finished product, depending on the type of nectar and the content of pectin from sea grass Zostera.

Content of pectin from sea grass zostera (in 200 g of finished product) Density indicators, g / cm ³ Peach nectar Pumpkin Nectar Apricot nectar 0.2 g (0.1 wt.%) 0.99 1.08 0.99 0.3 g (0.15 wt.%) 0.97 0.99 0.96 0.6 g (0.3 wt.%) 0.95 0.97 0.94

Based on the data of table 4, the viscosity values of the structured drinks on the basis of whey were obtained, presented in table 5.

Table 5

Indicators of the viscosity of the finished product depending on the type of nectar and the content of pectin from sea grass Zostera.

Content of pectin from sea grass zostera (in 200 g of finished product) Viscosity indicators, MPa * s Peach nectar Pumpkin Nectar Apricot nectar 0.2 g (0.1 wt.%) 31.48 26.90 32.48 0.3 g (0.15 wt.%) 34.06 52,56 35.06 0.6 g (0.3 wt.%) 129.29 74.64 119.27

According to the results of the study, it was established that the minimum value of viscosity is 26.90 mPa * s, and the maximum value is 129.29 mPa * s.

The change in viscosity indices of structured fortified drinks based on whey is explained by the swelling of the biologically active additive — seagrass pectin from sea grass and the consistency characteristics of the nectars used.

According to Table 5, it can be concluded that with an increase in the content of pectin from seagrass, Zostera also increases the viscosity of the finished product.

When going beyond the limits of the claimed range, the structuring of the drink does not occur (it remains liquid) or the finished product becomes too thick.

Table 6 presents the organoleptic characteristics of a structured drink based on whey with the addition of seaweed pectin from sea grass.

Table 6

Organoleptic characteristics of the finished product, depending on the content of pectin from seagrass Zoster.

Name
indicator Organoleptic characteristics depending on the content of sea grass pectin Zostera, g / 200 g of the finished product 0.2 0.3 0.6 Appearance The surface is uneven, there are stratifications by volume, the filler is expressed in the form of gel-like clots The surface is uneven, there are stratifications by volume, the filler is expressed in the form of gel-like clots The surface is uneven, there are stratifications by volume, the filler is expressed in the form of gel-like clots Consistency Heterogeneous, liquid Heterogeneous, liquid Heterogeneous, moderately viscous Taste Sweet and sour, with a slight aftertaste of whey Sweet and sour, with a slight aftertaste of whey Sweet and sour, with a slight aftertaste of whey Smell Clean, whey odorless Clean, whey odorless Clean, whey odorless Colour Depending on the nectar, uneven throughout the mass Depending on the nectar, uneven throughout the mass Depending on the nectar, uneven throughout the mass

Claims (4)

Composition for the preparation of a whey-based beverage containing whey, pectin and juice-based additive, characterized in that seaweed pectin is used from zostera sea grass, and peach or pumpkin nectar or apricot is used as juice-based additive components is, mass. %: pectin from sea grass zostera - 0.1-0.3; nectar - 45-50; whey - the rest.