RU2734265C2 - Whey beverage production method - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: milk whey is produced during production of defatted curd by acid-and-rennet method. Purified from casein dust and cream. Produced mixture is delivered for pasteurisation at temperature of 72±1 °C with holding for 15–20 s and then cooled. Separately prepared 0.15 % of food additive "Lavitol-B", 0.335 % of food additive "Extract of shelf fungus (birch fungus)" and 0.015 % of sucralose or 4.00 % of honey by dissolving each component in a cooled to temperature of 18±2 °C pasteurized with cream milk whey. Each mixture is thoroughly mixed for 5–10 minutes. In pasteurized with cream whey is introduced with constant stirring 15.00 % of pureed nightshade, 0.015 % prepared sucralose or 4.0 % honey, 0.15 % prepared food additive "Lavitol-B". Obtained mixture is stirred and delivered for pasteurisation at temperature of 92±1 °C without curing. Mixture is cooled to temperature of 60±2 °C and adding 0.335 % of prepared food additive "Extract of shelf fungus (birch mushroom)". Ready product is packed into a consumer package under aseptic conditions. Packed product is delivered into a refrigerating chamber, where it is cooled down to temperature 4±2 °C.

EFFECT: invention ensures production of a product with usage of secondary milk raw material, with low caloric content, functional properties, increased quantity of biologically active substances.

1 cl, 5 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of whey drinks for functional and dietary purposes.

A known method of producing a drink from milk whey, providing for the introduction of the following components into the whey: carrot puree, hawthorn syrup, Lactusan syrup, food organic acid. The resulting mixture is heated to a temperature of 45-50 ° C, homogenized and deaerated at a pressure of 28-21 kPa for 8-10 minutes, after bottling the drink is sterilized (RF patent No. 2290820, IPC A23C, publ. 10.01.2007).

The known method is a technologically complex process due to deaeration and sterilization of the finished product in consumer packaging, which significantly reduces the content of vitamins and other native nutrients in serum, not allowing to significantly expand the range of useful properties and increase the therapeutic and prophylactic and functional orientation of the product.

The closest in technical essence to the proposed method is a method for the production of whey drink, which provides for the introduction into a cooled pasteurized mixture of whey and cream, food additives, pear puree, granulated sugar. The resulting mixture is successively sent to pasteurization, cooling and packing into consumer containers (Reshetnik E.I. et al., FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "Research of the influence of plant components on the functional properties of a whey-plant product", 2014, No. 4, p. 50-54).

The disadvantage of this method of producing a drink is the use of granulated sugar in the recipe, which does not allow the product to be used for diabetic nutrition, and also significantly narrows the range of useful properties and therapeutic and prophylactic orientation.

The present invention is directed to the creation of a drink with a balanced composition, high consumer properties, using food additives as antioxidants and functional ingredients.

The objective of the present invention is to obtain a whey drink, the use of secondary milk raw materials, an increase in the amount of biologically active substances, the quality of the drink, low calorie content, functional and dietary properties, expressed in the normalization of lipid and water-phosphate metabolism, an increase in the resistance of blood vessels and an improvement in consumer immunity.

The solution to the problem is achieved by the fact that in the production of whey drink, whey is used as the main component, obtained during the production of fat-free cottage cheese by the acid-rennet method, enriched with multifunctional food additives "Lavitol-V" and "Chaga (birch mushroom) extract", cream, and also a flavoring filler - puree obtained from the fruits of the Sunberry nightshade (Solanum retroflexum), grown in the Amur Region.

Premix "Lavitol-V" is a food supplement based on arabinogalactan and dihydroquercetin.

The natural antioxidant dihydroquercetin and the water-soluble polysaccharide arabinogalactan are extracted from the butt part of the wood of Daurian larch (Gmelin larch). Arabinogalactan is harmless, highly soluble in water, resistant to acidic environments and temperatures.

Arabinogalactan is a naturally occurring water-soluble polysaccharide with a wide range of immunobiological properties. It adsorbs and removes toxic substances, radionuclides and heavy metals, lowers cholesterol and blood sugar levels, has prebiotic activity, also serves as a breeding ground for Lactobacilli and Bifidobacteria, stimulates their growth and activity, is a fermentable fiber, etc. (j-l Chemistry of vegetable raw materials, 2003, No. 1, pp. 27-37).

Dihydroquercetin is a flavonoid compound belonging to the class of polyphenols and has P-vitamin activity. The effect on the body is expressed in the inhibition of oxidation processes by free radicals, in capillary-protective and hepatoprotective activity,

anti-inflammatory and anti-allergic effects.

The antioxidant properties of dihydroquercetin make it possible to increase the shelf life of fat-containing food products by 2.5-3 times, while maintaining the original organoleptic characteristics (Zh-l Dairy Industry, 2006, No. 7, pp. 54-56).

Physicochemical indicators and safety indicators of the food additive "Lavitol-V" are presented in table 1.

Chaga contains the following biologically active substances: water-soluble pigments (20%), which form a chromogenic polyphenol carbon complex; pterins, polysaccharides (6-8%); agaricic and humic-like chagic acids (up to 60%); organic acids (oxalic, acetic, formic, vanillic, lilac, inonotic and obliquinic); lipids (di- and triglycerides); steroid substances (sterols - ergosterol, as well as tetracyclic triterpenes - lanosterol and inotodiol); lignin, fiber; free phenols; flavonoids; coumarin, peucedanin; cellulose; resin; traces of alkaloids of unknown structure, as well as other trace elements in the form of oxides: copper, barium, zinc, iron, silicon, aluminum, calcium, magnesium, potassium, sodium (and potassium is 5-6 times more than sodium).

Substances included in the chromogenic complex stimulate and normalize to a certain extent the activity of the enzymatic and hematopoietic systems, suppressed by the developing malignant tumor, they increase the body's resistance, contribute to a more favorable course of the disease, improve the general condition and well-being of cancer patients.

Chaga extract is a dark brown powder with a weak specific odor and a bitter taste (tab. 2).

Chaga extract, being a source of polyphenols, has an antioxidant effect on the body, and also has hepatoprotective properties, antihypertensive effect, improves the condition of the skin, removes toxins, and lowers the level of glucose in the blood serum.

The nightshade sunberry fruit contains the following classes of biologically active compounds: chlorophyll-containing compounds, a complex of bioflavonoids, carbohydrate components, anthocyanins and tannins. Nightshade is a source of ascorbic acid and carotene, glycoalkaloids, saponins, steroids and pectin, the content of which reaches 15%.

Analysis of the mineral composition shows that the sunberry fruits, in addition to a fairly high content of sodium, potassium, calcium, iron, magnesium, are rich in trace elements such as manganese, copper, zinc, chromium and nickel, as well as selenium and silver.

Nightshade fruits have antioxidant, choleretic, antipyretic, anti-inflammatory, expectorant,

antirheumatic properties, as well as anticonvulsant, sedative, diuretic and mild laxative effects.

The fruits of the plant enhance visual acuity, improve the condition of the skin, have an anti-glycemic effect, have antiseptic properties, and are also biosorbents.

The addition of nightshade puree to milk whey increases the nutritional and biological value of the product.

On the basis of organoleptic and physicochemical indicators of whey drink samples, it was found that the optimal mass fraction of nightshade fruit puree is 15.0%.

The production of puree from Sunberry fruits is carried out in the following sequence: fresh ripe nightshade fruits are sorted according to quality, washed with cold running water in two successively installed washing devices, blanched, crushed on a crusher, wiped to obtain puree, removing seeds and unpolished parts of berries.

Sucralose (E 955) sweetener is used to impart a sweet taste.

Sucralose (E 955) is a synthetic, calorie-free sugar substitute. It is a crystalline substance from white to creamy color without a definite odor with an intense sweet taste, similar to sugar, but 600 times more sweet in sweetness, and has no aftertaste. It dissolves well in water and in alcohols, does not dissolve in fats. Sucralose is highly stable at high temperatures (pasteurization and sterilization) and a wide range of pH balance, so it is used in products for long storage, while maintaining its taste characteristics. It is biologically inert (does not react in living organisms, is excreted unchanged) and has a huge safety margin.

In the Russian Federation it is allowed as a sweetener in dairy products without added sugar or with a reduced calorie content in an amount of up to 300 mg / kg.

The maximum permissible daily dose of sucralose is set at 15 mg of substance per 1 kg of body weight. Once in the human body, food supplement E-955 is excreted practically unchanged from it along with urine during the day. Without lingering in the human body, it does not enter the brain and cannot overcome the placental barrier in pregnant women or penetrate into breast milk. This sweetener does not interact with other nutrients or promote insulin release, and is therefore safe for diabetics. It has no calories and does not cause dental caries.

The introduction of this sweetener will give the product a sweet taste, reduce the cost and calorie content, and give the drink dietary properties.

Natural honey is a viscous and viscous liquid, sweet in taste. The smell and color of honey depends on the characteristics of a particular plant species from which the bees collected nectar.

Honey contains almost all the most important macro- and microelements, such as vitamins B and C, enzymes - diastase, catalase, amylase and phosphatase. Due to the presence of phytoncides, it has bactericidal properties, enhances metabolism, accelerates tissue regeneration, has an anti-inflammatory and tonic effect.

Honey is a source of polyphenols, the content of which ranges from 56 to 500 mg / kg. Polyphenols are found in honey mainly in the form of flavonoids, phenolic acids, and phenolic acid derivatives. The flavonoid content can range from 2 to 46 mg / kg of honey, and be higher in samples obtained during the dry season with high temperatures. Polyphenols are responsible for the antioxidant properties of honey.

The proposed method for producing a whey drink is carried out using a number of technological operations. Milk whey obtained in the production of fat-free cottage cheese by the acid-rennet method is cleaned from casein dust on a vibrating separator, cream is added and subjected to heat treatment at a temperature of 72 ± 1 ° C with a holding time of 15-20 s, then cooled.

Technological operations for the preparation of additionally introduced components are carried out as follows: the required amount of food additives "Lavitol-V" and "Chaga extract", as well as the sugar substitute, are separately mixed with cooled pasteurized milk whey (18 ± 2 ° C), the mixture is stirred for 5 -10 minutes. Further, according to the recipe, prepared nightshade puree, sweetener and food additive "Lavitol-V" are added to the whey according to the recipe. The resulting mixture is stirred and pasteurized at a temperature of 92 ± 1 ° C without exposure with constant stirring.

The mixture is cooled to a temperature of 60 ± 2 ° C, the prepared "Chaga extract" is added. The product is packaged in consumer packaging under aseptic conditions. The packaged product is sent to the refrigerator, where it is cooled to a temperature of 4 ± 2 ° C.

Example 1. For the preparation of a whey drink, whey is used as a base obtained from the production of fat-free cottage cheese by the acid-rennet method, which is obtained according to the standard technological scheme. The prepared mixture consisting of pasteurized milk whey with cream, food additive "Lavitol-V", nightshade puree, sweetener is sent for heat treatment at a temperature of 92 ± 1 ° C without aging with constant stirring. The resulting product is cooled to a temperature of 60 ± 2 ° C, the prepared "Chaga extract" is added and sent to packing and packaging. The packaged product is sent to the refrigerator, where it is cooled to a temperature of 4 ± 2 ° C.

Example 2. The technological process takes place as in example 1, as the basis is used milk whey obtained in the production of fat-free cottage cheese produced by the acid-rennet method, however, the following components are additionally added to the whey pasteurized with cream: food additive "Lavitol-V", nightshade puree, as well as honey.

The prepared mixture is stirred and sent for heat treatment at a temperature of 92 ± 1 ° С without holding with constant stirring. The resulting product is cooled to a temperature of 60 ± 2 ° C, the prepared "Chaga extract" is added and sent to packing and packaging. The packaged product is sent to the refrigerator, where it is cooled to a temperature of 4 ± 2 ° C.

Table 3 shows examples of recipes for the proposed whey drink.

The finished drink has a low calorie content due to the use of whey, nightshade puree, as well as a sweetener. Table 4 shows the organoleptic characteristics of the whey drink according to the proposed recipes.

Table 5 shows the physical and chemical characteristics of the whey drink.

The method for the production of whey drink allows the use of waste-free technology with the use of secondary milk raw materials, and create a product for functional and dietary purposes, enriched with soluble dietary fiber, natural antioxidants, polyphenols, flavonoids, minerals and vitamins.

Claims (1)

A method for producing a whey drink, including obtaining milk whey in the production of fat-free cottage cheese by the acid-rennet method, characterized in that cream is added to the whey purified from casein dust, the resulting mixture is sent for pasteurization at a temperature of 72 ± 1 ° C with an exposure of 15-20 s, then cooled, separately prepared 0.15% food additive "Lavitol-V", 0.335% food additive "Chaga (birch mushroom) extract" and 0.015% sucralose or 4.00% honey by dissolving each component in cooled to a temperature of 18 ± 2 ° C pasteurized milk whey with cream, each mixture is thoroughly mixed for 5-10 minutes, 15.00% nightshade puree, 0.015% prepared sucralose or 4.0% honey, 0, are added to the whey pasteurized with cream, with constant stirring, 15% of the prepared food additive "Lavitol-V", the resulting mixture is mixed and sent for pasteurization at a temperature of 92 ± 1 ° C without holding, the mixture is cooled to a temperature of 60 ± 2 ° C, clearly 0.335% of the prepared food additive "Chaga (birch mushroom) extract" is sieved, the finished product is packed into consumer packaging under aseptic conditions, the packed product is sent to the refrigerator, where it is cooled to a temperature of 4 ± 2 ° C.