RU2727473C1 - Composition for production of beverage based on milk whey - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Composition for production of a beverage based on milk whey contains curd whey, concentrated lingonberry juice and sugar sand. Curd whey is used clarified with the help of pectin-containing raw material. For this purpose, into curd whey with temperature of 20–25 °C sweet orange varieties peel milled into 2–3 mm of size peel in amount of 0.5–2.5 % by whey weight is added, obtained mixture is thoroughly mixed and held for 30 minutes at pH 4.0–4.5, followed by separation of clarified whey. Ingredients are used in the following ratio: curd whey, clarified with orange millet peel clarified to 2–3 mm size: concentrated lingonberry juice: sugar sand as 7.5:1.5: 1–1.1, respectively.EFFECT: invention allows to produce a beverage with low caloric content, with increased biological value and high consumer properties.1 cl, 5 tbl, 3 ex

Description

The invention relates to the non-alcoholic industry and can be used in the production of drinks with milk whey.

The composition of a whey drink is known, including curd whey, natural juice additives (concentrates of fruit and vegetable or fruit and berry juices), flavorings, citric acid, granulated sugar and water (see page 265 Technologist's Handbook - Biorhythm Drinks, St. Petersburg, Giord, 2004).

However, this drink does not provide a complete absorption of mineral salts, especially Ca, a decrease in serum cholesterol, a decrease in the content of carcinogens and putrefactive substances, a decrease in the absorption of glucose from food, an increase in antioxidant activity, and does not increase the level of the vital element silicon in the diet.

As the closest analogue, the composition of a drink based on milk whey, containing milk whey, pectin and juice, is adopted (see RF patent No. 2491826, IPC А23С 21/00, publication date 09/10/2013).

The disadvantages of the closest analogue are the multicomponent, the presence of lemon balm, which can reduce the attention and concentration of the consumer, as well as the juice of the exotic mango fruit, which causes an increase in the final cost of the finished product. It should also be noted the complexity of preparation associated with heating and holding the whey, which also causes an increase in energy costs.

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

The technical result, which is achieved by solving the problem, is expressed in the expansion of the range of drinks with milk whey, in the production of drinks with low calorie content, but with increased biological value and high consumer properties.

The problem is solved by the fact that in the composition for obtaining a drink based on milk whey containing milk whey, juice and a sweetener, curd whey is used as milk whey, clarified with pectin-containing raw materials, for which a curd whey with a temperature of 20-25 ° C is added the peel of sweet orange varieties crushed to a size of 2-3 mm in an amount of 0.5-2.5% of the whey weight, the resulting mixture is thoroughly mixed and kept for 30 minutes at pH 4.0-4.5, followed by separation of the clarified whey , granulated sugar is used as a sweetener, and concentrated lingonberry juice as juice, with the following ratio of components: cottage cheese whey clarified using sweet varieties of orange peel crushed to a size of 2-3 mm: concentrated lingonberry juice: granulated sugar, as 7.5: 1.5: 1-1.1, respectively.

Comparative analysis of the features of the claimed solution with the features of the prototype and analogues indicates the compliance of the declared solution with the "novelty" criterion.

In this case, the distinctive features of the claims solve the following functional problems.

The signs “as milk whey use curd whey, clarified with pectin-containing raw materials, for which ... sweet orange peel is added to the curd whey” lead to the following effects.

1. Improvement of organoleptic characteristics - elimination of specific whey odor and taste, giving the finished product a uniform consistency.

2. Simplification and cheapening of technology, since when using a secondary product of citrus processing, obtained after pressing natural juice, it is not required to separate pectin from it separately.

Signs “in the curd whey with a temperature of 20-25 ° C add the peel of sweet orange varieties crushed to a size of 2-3 mm in an amount of 0.5-2.5% of the whey mass, the resulting mixture is thoroughly mixed and kept for 30 minutes at pH 4 , 0-4.5, followed by separation of the clarified whey "describe the technology and performance characteristics of clarification of curd whey.

The peel of citrus fruits has a porous structure, which allows capillary adsorption of fiber and pectin substances in it, water-soluble protein suspensions in whey, since the protein actively interacts with polysaccharides. As a result, there is a more efficient release of whey protein substances.

Also, adding orange peel (as opposed to pulp or pulp) to whey does not increase its acidity.

The optimum amount of sweet orange peel is 2.5% of the whey weight. This achieves the maximum transparency coefficient of curd whey (™) - 69 units. The introduction of more than 2.5% of pectin-containing raw materials does not lead to an increase in the efficiency of whey clarification. An increase in the holding time over 30 minutes also does not affect the efficiency of clarification of curd whey; the optimum temperature for the precipitation process is 25 ° C.

Signs “granulated sugar is used as a sweetener, and concentrated lingonberry juice is used as juice, with the following ratio of components: curd whey, clarified using sweet varieties of orange peel, crushed to a size of 2-3 mm: concentrated lingonberry juice: granulated sugar, as 7.5: 1.5: 1-1.1, respectively "provide high organoleptic characteristics of the finished product.

Also, the signs "add ... the peel of sweet orange varieties to the curd whey" and "use ... concentrated lingonberry juice" increases the biological value of the finished product, since the whey is enriched:

1. Due to the content of soluble pectin in the orange peel.

2. Partially due to the nutrients of the orange peel, information about which is given in table 1.

3. Due to organic acids, biologically active substances, minerals, vitamins contained in berry juice added to clarified whey.

Organic acids of lingonberry juice are represented by citric, malic and benzoic acids, their total content is more than 2.5%.

100 g of lingonberry juice contains the following minerals: sodium (7 mg), potassium (90 mg), phosphorus (16 mg), magnesium (7 mg), calcium (25 mg), iron (0.4 mg).

Vitamins in 100 g of juice: A (8 μg), B1 (0.01 mg), B2 (0.02 mg), C (15 mg), E (1 mg), PP (0.3 mg).

When cooking, they do not use exposure to high temperatures, as a result, useful substances from the orange peel and concentrated lingonberry juice pass into the finished product while maintaining all the useful properties of whey.

Used the following feedstock:

1.curd whey (GOST R 53438-2009);

2. granulated sugar (GOST 33222-2015);

3. concentrated lingonberry juice (GOST 32103-2013). The claimed drinks are prepared according to standard technology on

standard equipment.

The curd whey is pre-clarified.

Curd whey, if necessary, is acidified to pH 4.0-4.5 with previously prepared acidic whey or lactic acid.

Sweet oranges (for example, "Navel", "Valencia") are prepared and peeled from them, or a by-product of citrus processing is used, obtained after the extraction of natural juice.

Orange peel is crushed to a size of 2-3 mm.

Crushed orange peel is introduced into curd whey with a temperature of 20-25 ° C in an amount of 0.5-3.0% of the whey weight, mixed thoroughly and kept for 30 minutes.

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

Granulated sugar is added to clarified curd whey with a temperature of 2 0-25 ° C, mixed until it dissolves, then concentrated lingonberry juice is added and thoroughly mixed for 1 min. The finished drink is cooled to a temperature of 6 ° C for about 30 minutes and sold within 4-8 hours.

Examples of beverage recipes are shown in Table 2.

Investigated the obtained samples

Table 3 shows the physical and chemical characteristics of the claimed product.

With an increase in the amount of concentrated lingonberry juice, the acidity increases accordingly.

The analysis of nutritional and energy value in 100 ml of the developed drinks is shown in Table 4.

The data in the tables show that a drink based on whey in combination with juice and pectin from orange peel contains components that provide high nutritional and energy values.

Table 5 shows the organoleptic characteristics of the developed drinks.

The developed drinks are recommended to be made immediately before sale, mainly in phyto-bars due to the lack of pasteurization process, which increases their shelf life.

Claims (1)

A composition for producing a drink based on milk whey, containing milk whey, juice and a sweetener, characterized in that curd whey clarified with pectin-containing raw materials is used as milk whey, for which crushed whey is added to the curd whey at a temperature of 20-25 ° C 2-3 mm peel of sweet orange varieties in an amount of 0.5-2.5% of the whey weight, the resulting mixture is thoroughly mixed and kept for 30 minutes at pH 4.0-4.5, followed by the separation of clarified whey, as a sweetener use granulated sugar, and as juice - concentrated lingonberry juice, with the following ratio of components: curd whey, clarified with the help of sweet varieties of orange peel, crushed to a size of 2-3 mm: concentrated lingonberry juice: granulated sugar as 7.5: 1 , 5: 1-1.1, respectively.