RU2723710C1 - Whey treatment method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises adding pectin-containing raw material in the form of sweet orange peel milled into 2–3 mm size, into a curd whey with temperature of 20–25 °C, in amount of 0.5–3.0% of weight of curd whey, stirring and holding of produced mixture during 30 minutes at pH 4.0–4.5 with subsequent separation of obtained mixture into clarified whey and protein-polysaccharide complex.

EFFECT: method enables to eliminate specific serum smell and sour-milk after-taste of the ready product, impart a fruit aroma to the product, enhance its biological value while providing high efficiency of clarifying milk whey.

3 cl, 1 tbl, 6 ex

Description

The invention relates to the dairy industry and can be used in the processing of whey to isolate protein substances, due to which there is clarification of whey.

There is a method of isolating protein substances from whey by introducing chitosan into it as a complexing agent (see RF patent N 2031598, IPC A23J1 / 20, 1985). After separation, the whey is fed into the reservoir and, if necessary, acidified to a pH value of 4-5 with pre-prepared acid whey. The prepared solution of gel-chitosan in the amount of 0.25-1.0% by weight of serum is added to the serum. Protein deposition temperature is maintained in the range of 15-20ºC. The mixture is thoroughly mixed and incubated for 25-30 minutes. The resulting protein flakes, which are a protein-chitosan complex, are separated by one of the known methods, and the clarified whey is sent for further processing (for milk sugar, for the production of drinks, etc.).

The disadvantage of this method is the use of chitosan, which is not a common food supplement and has a high cost due to the time-consuming technology of its preparation, as well as an additional step in the preparation of gel chitosan.

As the closest analogue, a method for treating whey by introducing pectin into it in an amount of 0.25-2.0% by weight of whey is adopted, the mixture is stirred and kept at 15-30ºC for 30-35 min, at pH 4.0-5 , 0, followed by separation of the resulting mixture into clarified serum and into a protein-polysaccharide complex (see RF patent N 2134992, IPC A23J 1/20, A23C 21/00, 1999).

The disadvantage of the closest analogue is the presence of a specific fermented milk smell and taste in the finished product, which significantly narrows the scope.

The problem to which the invention is directed is the development of an economical method for the processing of whey while maintaining all its beneficial properties.

The technical result achieved in solving the problem is expressed in eliminating the specific whey odor and sour-milk flavor of the finished product, imparting a fruity aroma, increasing its biological value while ensuring high efficiency of clarification of whey.

The problem is solved in that in the method of processing whey, in which pectin is introduced into milk whey at a temperature of 20-25 ° C, the resulting mixture is stirred and aged for 30 minutes at a pH of 4.0-4.5, followed by separation of the resulting mixture on clarified whey and on the protein-polysaccharide complex, pectin-containing raw materials are introduced into milk whey in the form of an orange peel in an amount of 0.5-3.0% by weight of whey.

In addition, sweet orange varieties are used.

In addition, the peel of the orange is crushed to a particle size of 2-3 mm.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty."

In this case, the distinguishing features of the claims solve the following functional tasks.

The sign uses "pectin-containing raw materials in the form of an orange peel" and the signs of the dependent claims lead to the following effects.

1. A sufficiently high content of complexing agents in pectin-containing raw materials for the efficient precipitation of protein substances (100 g of orange peel contains up to 13.5 g of pectin).

The citrus peel has a porous structure, which allows the suspension of water and water-soluble protein suspensions in the whey, as the protein actively interacts with polysaccharides, to the cellulose and pectin substances contained in it.

Also, adding the peel of an orange (unlike oilcake or pulp) to whey does not increase its acidity.

2. Simplification and cheapening of the technology, since pectin does not need to be separately separated from the secondary product of citrus fruit processing obtained after pressing natural juice.

3. Increasing the biological value of the finished product.

During processing, they are not exposed to high temperatures, as a result, nutrients from the peel of an orange go into the finished product while maintaining all the beneficial properties of whey.

The content of soluble pectin, which is an excellent adsorbent, increases the products of incomplete proteolysis from the body, and also partially the serum is enriched with minerals from the peel of the orange, the details of which are given in table 1.

Table 1

Mineral content in orange peel

Name, unit Content per 100 g of orange peel Macronutrients: potassium mg 212 calcium mg 161 magnesium mg 22 phosphorus mg 21 Trace elements: iron mg 0.8 zinc mg 0.25

Curd whey is a whey that is obtained as a result of coagulation of milk during the fermentation of lactose by lactic acid bacteria. Its composition has the ability to fluctuate based on fat content and the method of obtaining cottage cheese.

The degree of transition of the main components of milk from its initial content in whey is as follows (%): solids - 50.8; proteins - 27.0, including casein - 5.6, whey proteins - 95.2; lactose - 96.0; fat 8.5; minerals - 79.2; lactic acid - 74.5; water soluble vitamins - 86.5; fat-soluble vitamins - 8.0.

Minerals are mainly represented by potassium, calcium, phosphorus and magnesium, mainly monovalent compounds, as divalent remain in the curd. Serum is rich in a whole set of B vitamins, as well as vitamins PP, C, E.

Curd whey has healing and functional properties. Since ancient times, it was used as a cosmetic product. Cosmetologists who conducted scientific research have confirmed that serum is a valuable source of biologically active substances and its use in cosmetics is very promising. Since it is low-calorie, it can stimulate the secretion of digestive glands and is used, therefore, in the treatment of gastritis with low acidity, especially in the elderly. Due to its regenerating properties and the manifestation of antioxidant activity, curd whey is able to slow down the aging process. The valuable amino acids that make up serum are very necessary for our body, because they are involved in hematopoiesis and protein metabolism. Serum is able to cleanse the intestines, normalize microflora, eliminate putrefactive processes, remove toxins from toxins, and also stimulate the work of the kidneys and liver. For the circulatory system, the benefits of serum are great, it must be used for the prevention of atherosclerosis, as well as for hypertension and coronary heart disease. Curd whey has a calming and restorative effect on the whole body as a whole.

4. Giving the finished product a pleasant citrus flavor.

The attribute uses "pectin-containing raw materials ... in an amount of 0.5-3.0% by weight of whey" describes the optimal amount of pectin-containing raw materials.

The inventive method is carried out according to standard technology on standard equipment.

At the initial stage, raw materials are prepared.

If necessary, curd whey is acidified to pH 4.0-4.5 with pre-prepared acid whey or lactic acid.

Sweet oranges (for example, “Navel”, “Valencia”) are prepared and peeled from them, or a secondary product of citrus processing obtained after pressing natural juice is used.

The peel of the orange is crushed to a particle size of 2-3 mm.

In curd milk whey with a temperature of 20-25 ° C make crushed orange peel in an amount of 0.5-3.0% by weight of whey, mix thoroughly and incubated for 30 minutes.

Then the resulting mixture is filtered to separate it into clarified whey and protein-polysaccharide complex.

Protein-free curd whey can be used to make drinks.

The inventive method is illustrated by examples.

Example 1

In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 21 ° C and a pH of 4.3 and 0.5 g (0.5% by weight of serum) of the peel of an orange, crushed to a particle size of 2 mm and containing 0.07% pectin, carefully mix and incubated for 30 minutes Then the serum is filtered. The transparency coefficient of the processed serum ( ^TM ), determined on a spectrophotometer, is 40 units.

Example 2. In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 22 ° C and a pH of 4.3 and 1 g (1% by weight of whey) peel of orange, crushed to a particle size of 2.5 mm and containing 0.15% pectin, mix thoroughly and incubated for 30 minutes. Then the serum is filtered. The transparency coefficient of the treated whey ( ^TM ) is 42 units.

Example 3. In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 24 ° C and a pH of 4.0 and 1.5 g (1.5% by weight of whey) peel of orange, crushed to a particle size of 3 mm and containing 0.23% pectin, mix thoroughly and incubated for 30 minutes. Then the serum is filtered. The transparency coefficient of the treated whey ( ^TM ) is 45 units.

Example 4. In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 20 ° C and a pH of 4.3 and 2 g (2% by weight of serum) of the orange peel, crushed to a particle size of 2 mm and containing 0.30% pectin, mix thoroughly and incubated for 30 minutes Then the serum is filtered. The transparency coefficient of the processed whey ( ^TM ) is 55 units.

Example 5. In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 25 ° C and a pH of 4.3 and 2.5 g (2.5% by weight of whey) peel of orange, crushed to a particle size of 3 mm and containing 0.38% pectin, mix thoroughly and incubated for 30 minutes. Then the serum is filtered. The transparency coefficient of the processed whey ( ^TM ) is 69 units.

Example 6. In a flask with a capacity of 200 ml make 100 g of serum with a temperature of 23 ° C and a pH of 4.5 and 3 g (3% by weight of whey) peel of orange, crushed to a particle size of 2.5 mm and containing 0.46% pectin, mix thoroughly and incubated for 30 minutes. Then the serum is filtered. The transparency coefficient of the processed whey ( ^TM ) in this case is 48 units.

The obtained samples are apparently transparent, without opalescence, of a pale straw color, with a predominant citrus aroma.

Studies have shown that the transparency coefficient of serum processed with orange peel is 43.1% higher than the transparency coefficient of whey clarified with pure apple pectin.

The optimal amount of sweet peel oranges made is 2.5% by weight of whey. At the same time, the maximum transparency coefficient of curd whey ( ^TM ) is reached - 69 units. The introduction of more than 2.5% of pectin-containing raw materials does not increase the efficiency of clarification of whey. The increase in exposure time over 30 min also does not affect the clarification efficiency of curd whey, the optimal temperature of the deposition process is 25 ° C.

Claims (1)

A method of processing whey, including the introduction of curd whey with a temperature of 20-25 ° C of pectin-containing raw materials in the form of peel of orange sweet varieties, crushed to a particle size of 2-3 mm, in an amount of 0.5-2.5% by weight of curd whey, thorough mixing the mixture and its aging for 30 minutes at a pH of 4.0-4.5, followed by separation of the resulting mixture into clarified whey and a protein-polysaccharide complex.