RU2688477C1 - Beverage production method based on milk whey - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises adding pectin from sea herb Zostera into pre-heated to 70–90 °C apple or grape or orange juice, blending of milk whey with temperature of 23 ± 2 °C with pectin from sea grass of Zostera and juice, pasteurisation of mixture, its cooling and bottling. Components are used at the following content, wt. %: pectin from sea herb Zostera - 0.2–0.4; juice - 45–50; milk whey - balance.EFFECT: method ensures production of a beverage with low caloric content, increased 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 production of structured drinks with whey.

A method of obtaining a drink from whey, including the introduction of complexing agents into the serum, mixing, adding juice to the mixture, mixing and bottling (see RF Patent No. 2238002, IPC A23C 21/00, A23C 21/08, published date 10/20/2004).

A significant disadvantage of this technical solution is the duration and complexity of the technology due to repeated heat treatment and separation of the precipitate.

In addition, the drink contains sweeteners (sucrose and lactose syrup) and a preservative (sodium benzoate).

As the closest analogue, a method for the production of a whey-based beverage is used, which includes blending whey with a temperature of 23 ± 2 ° C with pectin and juice, pasteurizing the mixture, cooling and pouring it (see RF patent №2491826, IPC A23C 21/00, date publications September 10, 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 the development of technology for the production of beverages with low calorie, characterized by high biological and nutritional value.

The technical result, which is achieved when solving the task, is expressed in expanding the range of structured drinks with whey, obtaining drinks with low calorific value, but high biological value, low cost and high consumer properties.

The task is solved by the fact that in the method of production of a drink based on whey, including blending of whey at a temperature of 23 ± 2 ° C with pectin and juice, pasteurizing the mixture, cooling and pouring, use pectin from sea grass Zostera, which is introduced into juice, at the same time use apple or grape juice, or orange, preheated to 70-90 ° C, and the content of the components is, mass. %:

seagrass pectin Zostera - 0.2-0.4;

juice - 45-50;

milk 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, therefore, inhibit 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% BAS: B vitamins, 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.

The sign “[pectin]] is introduced into the juice, preheated to 70–90 ° C,” provides for the dissolution and effective interaction of pectin from sea grass zostera with whey and juice.

In order to dissolve pectin from seagrass zostera in whey, it must be heated, in fact, pasteurized once more.

Signs "the content of the components is, mass. %:

seagrass pectin Zostera - 0.2 - 0.4;

juice - 4 5 - 50;

milk whey - the rest is determined by the high organoleptic characteristics of the finished product.

The sign indicating that “they use apple or grape juice, or orange juice” contributes to the expansion of the assortment of structured drinks with whey and 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. apple juice, grape, orange restored (GOST 32103-2013).

The inventive method is carried out on standard equipment.

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

The resulting mixture is pasteurized for 2 minutes at a temperature of 75 ° C, cooled to a temperature of 20 ± 2 ° C and aseptic filling of the finished product is carried out.

Example 1. In 95 g (47.5 wt.%) Of apple juice 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 apple juice, interacts 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 orange juice heated to a temperature of 90 ° C, we add pectin from sea grass Zostera weighing 0.4 g (0.2 wt.%), Mix until complete dissolution and add to 109.6 g (54.8 wt.%) whey heated to a temperature of 21 ° C.

Seagrass pectin, dissolved in heated orange juice, 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.%) Of grape juice heated to 80 ° C we add pectin from sea grass Zostera weighing 0.8 g (0.4 wt.%), Mix until completely dissolved and bring in 99.2 g (49.6 wt.%) whey, heated to a temperature of 23 ° C.

Seagrass pectin, dissolved in heated grape juice, 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.

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 fruit juice and sea grass pectin Zostera contains components that provide high nutritional and biological values.

Titrated acidity of the finished product, depending on the type of juice and the content of pectin from sea grass Zostera are presented in table 2.

table 2

Titrated acidity of the finished product, depending on the type of juice 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 Apple juice Orange juice Grape juice 0.4 g (0.2 wt.%) 44 42 42 0.6 g (0.3 wt.%) 44 42 42 0.8 g (0.4 wt.%) 46 44 44

According to the results of the study, it was established that the minimum acidity value is 42 ° T, and the maximum value is 46 ° T, since the neutralization reaction takes place with acids and alkalis contained in milk whey and juices, respectively.

The obtained data of the titrated acidity of the test samples of milk whey-based drinks depend on the chemical composition of the juices 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, depending on the type of juice and the content of pectin from sea grass Zostera.

Content of pectin from sea grass zostera (in 200 g of finished product) Content of dry matter,% Apple juice Orange juice Grape juice 0.4 g (0.2 wt.%) 12.4 11.5 13.6 0.6 g (0.3 wt.%) 12.8 11.7 14.25 0.8 g (0.4 wt.%) 12.8 11.9 14.9

According to the results of the study, it was established that the minimum value of dry substances is 11.5%, and the maximum value is 14.9%.

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 juices 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 juice 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 Apple juice Orange juice Grape juice 0.4 g (0.2 wt.%) 1.16 1.07 1.17 0.6 g (0.3 wt.%) 0.95 0.95 0.96 0.8 g (0.4 wt.%) 1.00 0.97 1.00

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 juice 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 Apple juice Orange juice Grape juice 0.4 g (0.2 wt.%) 16.24 26.90 16.24 0.6 g (0.3 wt.%) 22.80 52,56 22.80 0.8 g (0.4 wt.%) 45.77 74.64 45.77

According to the results of the study, it was established that the minimum value of viscosity is 16.24 mPa * s, and the maximum value is 74.64 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 juices 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 0.4 0.6 0.8 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 juice, uneven throughout the mass Depending on the juice, uneven throughout the mass Depending on the juice, uneven throughout the mass

Claims (2)

Method for the production of whey-based beverage, which includes blending of whey with a temperature of 23 ± 2 ° C with pectin and juice, pasteurization of the mixture, its cooling and bottling, characterized in that pectin from sea grass is used: Apple juice, or grape, or orange, preheated to 70-90 ° C, and the content of the components is, by weight. %: seagrass pectin zostera 0.2-0.4 the juice 45-50 milk whey rest