RU2795057C1 - Method for obtaining an organic drink for the nutrition of pupils and students and an organic drink obtained by this method - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method is proposed for obtaining an organic drink for nutrition of pupils and students, including heating homogenized milk with a mass fraction of fat of 3.5% and a mass fraction of protein of 3% to a temperature of 80–90°C, heating whey with an acidity of 4.32–3.5 pH units, to a temperature of 80–90°C, mixing milk and whey in a ratio of 80:20 to 70:30, and mixing them until the separation of the protein concentrate, decanting the whey obtained after that, cooling the resulting whey to a temperature of 40°C, adding to this whey 10 wt.% starter acidophilic bacteria Lactobacillus acidophilus, fermentation at a temperature of 40°C to an acidity of 4.5–3.6 pH units, adding boiled and dispersed white table beet, or boiled and dispersed apples, or boiled and dispersed pumpkin and sea buckthorn to the fermented whey in the amount of 10.0–15.0 wt.%, boiled and dispersed carrots in the amount of 6.0–8.0 wt.%, fructose, and/or honey, and/or sugar in the amount of 2.0–10.0 wt.%, after which the mixture is dispersed, pasteurized and cooled to storage temperature 2–4°C. At the same time, after fermentation, berries, fruits, spices are additionally added in the amount of 3.0–6.0 wt.% or table salt is additionally added in the amount of 0.1–0.2 wt.%. A drink for nutrition of students, obtained by the specified method is proposed, the said drink contains the following: carbohydrates in the amount of 6–15 wt.%; proteins in the amount of 0.4–1.0 wt.%; fats in the amount of 0.1–0.2 wt.%; dietary fiber in the amount of 0.48–1.0 wt.%; vitamin A and beta-carotene in the amount of 1.77–3.8 mg/100 g; vitamin C in the amount of 1.1–3.1 mg/100 g; edible salt in the amount of 0.1–0.2 wt.%. It is also proposed to use this drink for feeding pupils and students, heated to a temperature of 50–60°C, to preserve, maintain and restore vigor and performance of students and students during training sessions.

EFFECT: invention consists in obtaining an innovative organic snack product with new properties introduced by the combined action of plant nutrients and metabolites of acidophilic bacteria Lactobacillus acidophilus, which has a sweet and sour taste, a subtle exotic aroma, a fluid but stretchy texture, an orange color corresponding to the color of natural juices, attractive to young people.

5 cl, 1 tbl, 3 ex

Description

1. Field of technology to which the invention relates

The present invention relates to the dairy industry, in particular to organic milk-based drinks.

2. Relevance of the topic of the invention

Decree of the Government of the Russian Federation dated June 29, 2016 No. 1364-r approved the "Strategy for improving the quality of food products in the Russian Federation until 2030", according to which the priority development of scientific research in the field of nutrition of the population, including in the field of prevention of the most common non-communicable diseases, was established and development of innovative technologies for deep processing of agricultural raw materials to obtain new types of specialized, functional, enriched, organic food products. This will reduce the share of food products in circulation with low consumer properties, which can lead to a decrease in the quality of life and the development of a number of diseases in the population. Create conditions for the production and consumption of innovative food products with consumer properties that meet the needs of an individual organism while maintaining the level of its availability for the population, in particular for the nutrition of schoolchildren and students. According to studies in the diet of this category of the population, insufficient provision of the body with many vitamins C, E, group B, beta-carotene, as well as macro- and microelements (calcium, magnesium, iodine, selenium, zinc, copper) is diagnosed.

If standard diets made up of traditional food products and quite sufficient in calories cannot fully meet the body's needs for all the necessary vitamins and minerals, then one of the ways to solve these problems is the introduction of functional foods containing deficient nutrients corresponding to the needs of the body by time of day and load.

Organic functional foods are not dietary supplements, not medicines, but food products that are useful to include in the daily diet to maintain and restore the body Such products contain nutrients that, when consumed, have a greater positive effect on health than traditional foods, or reduce the risk of any disease.

The problem can be solved through a comprehensive program for the creation of organic functional food products from local raw materials, at low cost, rich in vitamins, minerals, dietary fiber and their adaptation to the practice of free meals for schoolchildren and students within the programs of the state, regional, district levels.

3. State of the art

According to modern ideas about healthy nutrition, milk contains all the necessary elements for human nutrition. The manufacture of organic drinks based on milk is certainly advisable, since when milk is processed into cheese and cottage cheese, whey is separated, which contains more than 5% of milk nutrients, including proteins, fats, carbohydrates, vitamins and minerals.

Drinks made from curd whey are known. However, the specific whey flavor does not contribute to the success of the implementation of the entire variety of these projects. The manifestation of this taste, inherent in traditional curd whey, is fixed until a noticeable increase in the acidity of milk during fermentation. Only by eliminating the stage of fermentation before separating the whey, you can get a quality base for the drink.

For example, there is a known method of separating the phase of the true solution of the polydisperse system of milk patent No. 2 662 956, the milk mixture with a mass fraction of fat of 10 - 30% is heated, homogenized, frozen, the frozen mixture is defrosted, the phase of the true solution is separated.

The closest analogue adopted for the prototype is patent RU 2 685 860 C1 "Method of obtaining an organic drink and a drink obtained by this method". The method includes the following stages: selected, homogenized milk with a fat mass fraction of about 3.5%, with a protein mass fraction of about 3% is heated to a temperature of 80 - 90 ° C, milk whey with an acidity of about 4.32 - 3.5 pH units is heated to a temperature of 80 - 90 ° C, mix milk and whey in a ratio of about 80:20 to 70:30, preferably about 80:20 and mix until the protein concentrate is separated, whey is expressed with a lactose content of about 4 - 4.7 wt . %, with a protein content of about 0.2 - 0.8 wt. %, with a fat content of about 0.1 - 0.2 wt. %, acidity 5.3 - 5.6 pH units, red currant, black currant, sea buckthorn, cranberry berries are added to the serum separately or in a mixture, pasteurized, dispersed, filtered from seeds, in an amount of about 3.0 - 6.0 wt . %, preferably redcurrant, until the acidity of the mixture reaches 4.32 - 4.75 pH units, preferably about 4.5 - 4.75 pH units, beets, pasteurized, dispersed, are added to the mixture in an amount of 10.0 - 15.0 wt. %, preferably 13.0 wt. %, contribute to the mixture of carrots, pasteurized, dispersed, in the amount of 6.0 - 8.0 wt. %, preferably 7.0 wt. %, fructose, honey, sugar are added to the mixture separately or in any proportion in the amount of 2.0 - 8.0 wt. %, preferably fructose in the amount of 2.0 wt. %, dispersed, pasteurized mixture, cooled to a storage temperature of 2-4°C.

However, the biological value of this product can be increased by complex enrichment of vegetable raw materials with nutrients and fermentation of whey to a high content of biologically active metabolites of microorganisms of the human flora.

We need an innovative food product for snacking that relieves thirst, hunger, prevents fatigue, causes a feeling of vigor, normalizes the functioning of the gastrointestinal tract, allows you to regulate the level of sugar and cholesterol in the blood, which contributes to weight loss. Product that promotes hematopoiesis. The impact of various factors such as environmental pollution, smoking, ultraviolet radiation, poor nutrition, stress cause the formation of free radicals. To neutralize harmful oxidation, antioxidants are needed, while the organoleptic properties of the product - taste, aroma, texture, must be attractive, the product is intended for young people, students of educational institutions and students.

4. Description of the essence of the invention

The invention consists in obtaining an innovative food product for snacking that relieves thirst, hunger, prevents fatigue, induces a feeling of cheerfulness, normalizes the functioning of the gastrointestinal tract, allows you to regulate the level of sugar and cholesterol in the blood, which contributes to weight loss. Product that promotes hematopoiesis. The impact of various factors such as environmental pollution, smoking, ultraviolet radiation, poor nutrition, stress cause the formation of free radicals. Antioxidants are used to neutralize harmful oxidation. The technical result of the invention is to obtain an innovative organic product for snacking with new properties introduced by the joint action of plant nutrients and metabolites of acidophilic bacteria (Lactobacillus acidophilus): sweet and sour taste, a subtle exotic aroma, fluid consistency, but also stretching, orange color corresponding to the color of natural juices attractive to young people.

An organic drink is produced by a process comprising the steps of:

- homogenized milk is heated, with a mass fraction of fat of about 3.5%, with a mass fraction of protein of about 3% to a temperature of 80 - 90 ° C,

- milk whey is heated with an acidity of about 4.32 - 3.5 pH units, to a temperature of 80 - 90 ° C,

- mixing milk and whey in a ratio of about 80:20 to 70:30, preferably about 80:20 and mixing until the protein concentrate is separated,

- decant whey containing lactose in an amount of about 4 to 4.7 wt. %, with a protein content of about 0.2 - 0.8 wt. %, with a fat content of about 0.1 - 0.2 wt. %, acidity 5.3 - 6.25 pH units,

- cool the whey to a temperature of 40°C,

- add 10% starter of acidophilic bacteria (Lactobacillus acidophilus) to the serum,

- fermented at a temperature of 40°C to an acidity of 4.5-3.6 pH units.

- contribute to the whey beetroot, boiled, dispersed, in the amount of 10.0 - 15.0 wt. %, preferably 13.0 wt. %,

- contribute to the mixture additionally boiled, dispersed carrots, in the amount of 6.0 - 8.0 wt. %, preferably 7.0 wt. %,

- contribute to the mixture fructose, honey, sugar separately or in any proportion in the amount of 2.0 - 10.0 wt. %.

- disperse, pasteurize the mixture, cool to a storage temperature of 2-4°C.

A method in which, after fermentation, biologically active fruits and/or plants pasteurized, dispersed, filtered from seeds are additionally added to the serum in an amount of about 3.0 - 6.0 wt. %.

A method in which, after fermentation, edible salt is additionally added in an amount of 0.1 - 0.2 wt. %. An organic whey-based drink produced according to the method contains:

- carbohydrates in an amount of about 6 to 15 wt. %,

- proteins in an amount of about 0.4 - 1.0 wt. %,

- fats in an amount of about 0.1 - 0.2 wt. %,

- dietary fiber in an amount of about 0.48 - 1.0 wt. %,

- vitamins A and beta carotene in an amount of about 1.77 - 3.8 mg / 100 g,

- vitamin C in an amount of about 1.1 - 3.1 mg / 100 g,

- salt in the amount of 0.1 - 0.2 wt. %.

The use of a drink cold or heated to a temperature of 50-60 ° C to maintain, maintain and / or restore vigor and efficiency of schoolchildren and students during training sessions.

The use of components, their quantity and modes within the specified limits is determined by the need to achieve a technical result. The technical result is achieved by the fact that the organic drink contains milk whey obtained by a physical method of separation from proteins and fats, without the use of milk fermentation. Why whey with an acidity of about 3.7-4.1 pH units, preferably 4.1 pH units, is heated to a temperature of 80-90 ° C, mixed and stirred with milk in a ratio of 20-30 parts of whey and 100 parts of milk at a temperature of 80 - 90°C. When the acidity of the mixture is 5.3 - 6.25 pH units, intensive coagulation occurs, that is, the transition of milk as a colloidal sol system into a gel, at which casein micelles stick together without breaking away from fat globules. The duration of this stage depends on the intensity of mechanical mixing of acidified whey with milk, the increase in the acidity of the mixture and is 1-2 minutes. The duration of the stage of separating and decanting whey is about 3-5 minutes, stirring accelerates the separation of free water, and raising the temperature to 80°C promotes the separation of water of hydration associated with casein. In this way, non-fermented whey is separated. 100 grams of serum contains macronutrients in the form of a true solution: potassium 125 mg, magnesium 6 mg, calcium 60 mg, sodium 6 mg, phosphorus 40 mg, chlorine 67 mg; trace elements: aluminum 50 mcg, iron 0.1 mg, iodine 8 mcg, cobalt 0.1 mcg, copper 4 mcg, molybdenum 12 mcg, zinc 0.5 mg; vitamins: retinol 0.05 mg., B1 thiamine 0.03 mg., B2, riboflavin 0.11 mg., B4, choline 14 mg., B5, pantothenic 0.34 mg., B6, pyridoxine 0.12 mg. , B9, folates 1 mcg., B12, cobalamin 0.29 mcg., C, ascorbic acid 0.5 mg., E, alpha tocopherol 0.03 mg., N, biotin 2 mcg., PP, NE 0.14 mg ., Niacin 0.1 mg.; digestible carbohydrates: lactose 4.0 g.

10% starter culture of acidophilic bacteria (Lactobacillus acidophilus) is introduced into the whey. It is fermented at 40°C for 4-12 hours. Metabolic products of live bacteria are accumulated until an acidity of 4.5-3.6 pH units is reached. It has been established that organic acids, B vitamins and exopolysaccharides produced by acidophilic microorganisms can be used to enrich drinks. The nutritional value of the drink is created by nutrients that have passed from milk with whey, as well as introduced with vegetables and fruits.

Nutritional value of organic drink

The drink includes dietary fiber in an amount of about 0.48 - 0.69 wt. %, Dietary fiber is contained in the cell walls and intercellular space of fruits, berries and vegetables, which, after dispersion and pasteurization of the resulting mixture, in the presence of carbohydrates and an acidic environment, have an organoleptic feature to imitate the fat component in taste buds, creating a fullness effect in the mouth when consumed, volume of the product, which occurs due to the effect of the joint presence in the drink of soluble and insoluble dietary fiber and carbohydrates that envelop the taste buds.

Dietary fiber is necessary to stabilize metabolism, reduce cholesterol in the body, improve peripheral circulation, as well as intestinal motility, have the ability to cleanse the digestive tract of toxins and harmful substances without disturbing the bacteriological balance of the body. Enveloping and astringent properties of dietary fiber have a beneficial effect on the condition of the mucous membrane of the gastrointestinal tract. Dietary fibers of beets, carrots and berries, enveloping the walls of the stomach and digestive tract, relieve irritation, the feeling of hunger disappears.

Dietary fiber 0.48 - 0.69 wt. %, When the amount of vegetables is less than 10 wt %, dietary fiber is less than 0.48 wt. % liquid consistency, with an amount of more than 15 wt %, dietary fiber more than 0.69 wt. %, the consistency is unacceptably thick.

The drink contains fructose, honey, sugar alone or in any proportion in the amount of 2.0 - 10.0 wt. %, preferably fructose in the amount of 2.0 wt. %.

Short carbohydrates sugar, fructose, honey 2.0 - 10.0 wt. % are quickly absorbed into the blood and cause a surge of vigor.

The drink contains whey carbohydrates 3.0 wt. %, beets 1.47 wt. %, carrots 0.65 wt. %. Long carbohydrates 5.12 wt. % are slowly absorbed and prevent fatigue, providing nutrition to the brain during intense mental activity.

The drink contains whey proteins in an amount up to 1.0 wt. %, preferably 0.2 wt. %. The drink contains edible table salt in an amount of up to 0.5 wt. %, preferably 0.15 wt. %. Whey proteins are quickly digested and delay the circulation of moisture from the blood, since the amino acids that are part of whey proteins and the presence of salt retain, prevent a decrease in fluid in the blood plasma, which ensures the maintenance of the water-salt balance of the body for a long time.

The calorie content of an organic drink made from non-fermented whey is insignificant, it is brought in by whey in the amount of 16.1 kcal, beets in the amount of 6.75 kcal, carrots in the amount of 2.1 kcal, honey or fructose in the amount of 0.65 kcal. 100 grams of the drink contains 25.75 kcal, which is 1.52% of the daily intake of an adult, regular consumption of the drink contributes to weight loss.

The drink contains whey proteins in an amount up to 1.0 wt. %, preferably 0.2 wt. %. The drink contains edible table salt in an amount of up to 0.5 wt. %, preferably 0.15 wt. %. Amino acids that are part of whey proteins and salt retain, prevent a decrease in fluid in the blood plasma, which ensures the maintenance of the water-salt balance of the body for a long time. One hundred and fifty grams of the product satisfies hunger and thirst for four hours.

The organic drink obtained by this method contains:

- carbohydrates in an amount of about 6 to 15 wt. %,

- proteins in an amount of about 0.4 - 1.0 wt. %,

- fats in an amount of about 0.1 - 0.2 wt. %,

- dietary fiber in an amount of about 0.48 - 1.0 wt. %,

- vitamins A and beta carotene in an amount of about 1.77 - 3.8 mg / 100 g,

- vitamin C in an amount of about 1.1 - 3.1 mg / 100 g,

- salt in the amount of 0.1 - 0.2 wt. %.

The drink contains boiled, dispersed carrots, in the amount of 6.0 - 8.0 wt. %, preferably 7.0 wt. %, in this amount, carrots, mixed with other vegetables and fruits, provide their best tolerance by the human body. Antioxidants added to the drink with carrots Carrots enrich the drink with vitamin A, are responsible for normal development, reproductive function, skin and eye health, and immunity maintenance. Enriched with beta-carotene has antioxidant properties. Enriched with vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.

Beets enrich the drink with vitamin C, macro and microelements. Vitamin C ascorbic acid is involved in redox reactions, the functioning of the immune system, promotes the absorption of iron, promotes hematopoiesis. Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the conduction of nerve impulses and pressure regulation.

The use of a drink cold or heated to a temperature of 50-60 ° C is effective for maintaining, maintaining and / or restoring the performance of schoolchildren and students during training sessions, relieves thirst, hunger, prevents fatigue, causes a feeling of cheerfulness, normalizes the functioning of the gastrointestinal tract, allowing to regulate the level of sugar and cholesterol in the blood, contributing to weight loss. Product that promotes hematopoiesis. The impact of various factors such as environmental pollution, smoking, ultraviolet radiation, poor nutrition, stress cause the formation of free radicals. To neutralize the harmful oxidation, the product contains antioxidants.

The technical result of the invention is to obtain an innovative organic product for snacking with new properties introduced by the joint action of plant nutrients and metabolites of acidophilic bacteria (Lactobacillus acidophilus): sweet and sour taste, a subtle exotic aroma, fluid consistency, but also stretching, orange color corresponding to the color of natural juices attractive to young people.

EXAMPLE 1

1.1 Homogenized milk, with a mass fraction of fat of 3.5%, with a mass fraction of protein of 3% in the amount of 2.0 kilograms is heated to a temperature of 85°C.

1.2 Milk whey in the amount of 400 grams, acidity 3.25 pH units, heated to a temperature of 90°C.

1.3 2 kg milk is added to 400 g whey and mixed until the protein concentrate is separated.

1.4 Express the serum, cool the serum in the amount of 780 grams to a temperature of 40°C,

1.5 Make the whey activated starter 10 wt. % (Lactobacillus acidophilus), TU 9229-003-14392386-2014, produced by Vector-BiAlgam JSC,

1.6 Ferment at 40°C to an acidity of 4.2 pH units.

1.7 White table beets, boiled, dispersed in the amount of 130 grams, are added to the mixture.

1.8 Boiled, dispersed carrots are added to the mixture. in the amount of 70 grams.

1.9 Sugar is added to the mixture in an amount of 20 grams.

1.10 Disperse, pasteurize the mixture.

1.11 Cool to a storage temperature of 2-4°C.

1.12 Pour into containers, cork.

1.13 Store for 30 days, take a sample from storage for testing.

EXAMPLE 2

2.1 Homogenized milk, with a mass fraction of fat of 3.5%, with a mass fraction of protein of 3% in the amount of 2.0 kilograms is heated to a temperature of 85°C.

2.2 Milk whey in the amount of 400 grams, acidity 3.25 pH units, heated to a temperature of 90°C.

2.3 Milk 2 kilograms is added to whey 400 grams and mixed until the protein concentrate is separated.

2.4 Express the serum, cool the serum in the amount of 720 grams to a temperature of 40°C,

2.5 Add activated starter to whey 10 wt. % (Lactobacillus acidophilus), TU 9229-003-14392386-2014, produced by Vector-BiAlgam JSC,

2.6 Ferment at 40°C to an acidity of 3.9 pH.

2.7 Boiled apples, dispersed in the amount of 130 grams, are added to the mixture.

2.8 Boiled, dispersed carrots are added to the mixture. in the amount of 70 grams.

2.9 Fructose is added to the mixture in the amount of 80 grams.

2.10 Disperse, pasteurize the mixture at a temperature of about 70°C for about 30 minutes.

2.11 Cool to a storage temperature of 2-4°C.

1.12 Pour into containers, cork.

2.13 Store for 30 days, take a sample from storage for testing.

EXAMPLE 3

3.1 Homogenized milk, with a mass fraction of fat of 3.5%, with a mass fraction of protein of 3% in the amount of 2.0 kilograms is heated to a temperature of 85°C.

3.2 Milk whey in the amount of 400 grams, acidity 3.25 pH units, heated to a temperature of 90°C.

3.3 Milk 2 kilograms is added to whey 400 grams and mixed until the protein concentrate is separated.

3.4 Express the serum, cool the serum 780 grams to a temperature of 40°C,

3.5 Add activated starter to whey 10 wt. % (Lactobacillus acidophilus), TU 9229-003-14392386-2014, produced by Vector-BiAlgam JSC,

3.6 Ferment at 40°C to an acidity of 4.2 pH units.

3.7 Boiled pumpkin, dispersed in the amount of 90 grams and sea buckthorn 40 grams are added to the mixture.

3.8 Boiled, dispersed carrots are added to the mixture. in the amount of 70 grams.

3.9 Add honey to the mixture in the amount of 20 grams.

3.10 Disperse, pasteurize the mixture at a temperature of about 70°C for about 30 minutes.

3.11 Cool to a storage temperature of 2-4°C.

3.12 Pour into containers, cork.

3.13 Store for 30 days, take a sample from storage for testing.

Claims (12)

1. A method for obtaining an organic drink for nutrition of pupils and students, including heating homogenized milk, with a fat mass fraction of 3.5% and a protein mass fraction of 3% to a temperature of 80-90 ° C, heating whey with an acidity of 4.32-3.5 pH units, to a temperature of 80-90°C, mixing milk and whey in a ratio of 80:20 to 70:30, and mixing them until the protein concentrate is separated, decanting the whey obtained after that, cooling the resulting whey to a temperature of 40°C, adding in this whey 10 wt.% starter acidophilic bacteria Lactobacillus acidophilus, fermentation at a temperature of 40 ° C to an acidity of 4.5-3.6 pH units, adding boiled and dispersed white table beets, or boiled and dispersed apples, or boiled and dispersed pumpkin and sea buckthorn in the amount of 10.0-15.0 wt.%, boiled and dispersed carrots in the amount of 6.0-8.0 wt.%, fructose, and / or honey, and / or sugar in the amount of 2.0 -10.0 wt.%, after which the mixture is dispersed, pasteurized and cooled to a storage temperature of 2-4°C. 2. A method for obtaining a drink for feeding students according to claim 1, in which, after fermentation, berries, fruits, spices are additionally added in an amount of 3.0-6.0 wt.%. 3. A method for obtaining a drink for nutrition of students according to claim 1, in which, after fermentation, edible salt is additionally added in an amount of 0.1-0.2 wt.%. 4. Drink for nutrition of pupils and students, obtained by the method according to any one of paragraphs. 1-3 containing: - carbohydrates in the amount of 6-15 wt.%, - proteins in the amount of 0.4-1.0 wt.%, - fats in the amount of 0.1-0.2 wt.%, - dietary fiber in the amount of 0.48-1.0 wt.%, - vitamin A and beta-carotene in the amount of 1.77-3.8 mg / 100 g, - vitamin C in the amount of 1.1-3.1 mg / 100 g, - edible salt in the amount of 0.1-0.2 wt.%. 5. The use of a drink for feeding pupils and students according to paragraph 4, heated to a temperature of 50-60 ° C, to preserve, maintain and restore vigor and efficiency of pupils and students during training sessions.