RU2804904C2 - Method for obtaining functional protein and carbohydrate products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in the production of functional dairy products. The method for obtaining protein-carbohydrate products in form of a cocktail, puree and paste involves preparation of a protein-carbohydrate mixture based on cream and pumpkin puree containing not less than 20.0 mg/100 g of β-carotene, with addition of kefir to obtain kefir-cream-pumpkin mixture, at a weight ratio of kefir:cream:pumpkin puree of 4:3:3. The mixture is then heated to 60°C and exposed for 40 min. Then the whey is separated and a coagulate is obtained, which is adjusted to a moisture content of 40-60%. At the same time, the coagulate is mixed with kefir, the dry matter content in cocktails is adjusted to 15%, in puree from 16 to 30%, in paste from 31 to 40%. On the basis of whey, a whey-cream-pumpkin drink is prepared at a weight ratio of whey to creamy pumpkin mixture of 3:1.

EFFECT: invention makes it possible to obtain protein-carbohydrate products with an expanded range of physiologically functional properties aimed at providing anti-sclerotic and antioxidant effects, as well as immunocorrective action.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the production of milk-containing functional products.

There is a known method for preparing a protein-carbohydrate product in the form of curd paste “Moskvorechye” with a vegetable filler component, which includes obtaining a curd mass based on fermented milk, followed by its homogenization and mixing with tomato paste, etc. (Cersovsky G., Sontag Z., Joost F. et al. Production of dairy products. Quality and efficiency. Publishing house "Food Industry (USSR), publishing house SNTL (Czechoslovakia) and publishing house "Fachbuchferlag" (GDR) - 288 p., analogue).

The disadvantage of this method is the relatively high cost of labor and money due to the sequential execution of operations for the preparation of a fermented milk product - cottage cheese from fermented milk, followed by its homogenization and mixing in the composition cottage cheese: vegetable component, in the form of tomato paste. At the same time, mixing of these components is carried out at the level of macroparticles, which does not ensure high uniformity and high-quality consistency of the finished product. In addition, the finished product does not have physiologically functional properties, in the form of the absence in its composition of significant concentrations of β-carotene, which provides anti-sclerotic and antioxidant effects.

There is also a known method for producing protein-carbohydrate products, including preparing a protein-carbohydrate mixture from a soy protein base and a carbohydrate component in the form of pumpkin puree, taken in equal proportions, followed by obtaining a coagulum by adding a fermented milk product to the protein-carbohydrate soy-pumpkin mixture. mixture, heating and holding a three-component mixture, separating the whey and mixing it with other components to obtain drinks (RF patent No. 2407398 A23J 1/20, prototype).

The disadvantages of this method are the lack of physiologically functional properties in the finished products due to the impossibility of obtaining a lipid-β-carotene complex with significant concentrations of fat-soluble provitamin A (β-carotene) in the finished products (coagulum and whey), as well as the partial destruction of beneficial microorganisms when heating, without subsequent restoration of the population by replenishment. In addition, the product is not balanced in terms of protein:fat ratio = 1.

The technical problem to be solved by the present invention is the production of protein-carbohydrate products with physiologically functional properties of an expanded range aimed at providing anti-sclerotic and antioxidant effects, as well as immunocorrective effects in accordance with GOST R-54059-2010.

This is achieved by the fact that in the proposed method, the production of protein-carbohydrate products of a functional nature, including the preparation of a protein-carbohydrate mixture based on protein and carbohydrate components, in the form of cream and pumpkin puree, respectively, followed by adding kefir to the resulting mixture, heating to 60°C and holding the three-component mixture for up to 40 minutes to obtain a coagulum and whey, the coagulum is squeezed out, bringing its moisture content to the required 40-60%, which contains significant amounts of β-carotene in the range of 5.0-5.2 mg /100 g. Next, the coagulum is mixed with kefir to bring their humidity to the level required for preparing a cocktail, puree or paste, and the whey is mixed with a creamy-pumpkin mixture and a whey-creamy-pumpkin drink is prepared.

Using cream as a protein component and pumpkin puree as a carbohydrate component, with the preparation of a kefir-cream-pumpkin mixture on their basis at a weight ratio of kefir: cream: pumpkin puree as 4: 3: 3, followed by heating to 60 ° C and holding at coagulate for up to 40 minutes and separate the coagulum and serum. The coagulum is squeezed out, bringing its humidity to 40-60%, which contains significant amounts of β-carotene in the range of 5.0-5.2 mg/100 g. Next, the coagulum is mixed with kefir, bringing the dry matter content (DS) in cocktails up to 15%, in purees from 16 to 30% and in pastes from 31 to 40%. Separately, based on the remaining whey, a whey-creamy-pumpkin drink is prepared at a weight ratio of whey: creamy-pumpkin mixture as 3:1. In this case, pumpkin puree with a P-carotene content of at least 20.0 mg/100 g is used.

Figure 1 shows a technological scheme for obtaining functional protein-carbohydrate products.

The method is carried out as follows.

First, prepare a creamy pumpkin mixture with an equal weight ratio of cream: pumpkin puree 1:1 with a β-carotene content of at least 10 mg/100 g.

The resulting mixture and kefir are taken in the ratio (parts by weight) creamy-pumpkin mixture: kefir as 6:4 and mixed, obtaining a kefir-creamy-pumpkin mixture in a ratio of 4:3:3.

The resulting three-component mixture is heated to 60°C and kept for up to 40 minutes to form a clot, followed by separating the whey from the resulting coagulum and bringing its humidity to the required level.

Then the coagulum is mixed with kefir, bringing the dry matter content in cocktails to 15%, in purees from 16 to 30% and in pastes from 31 to 40%.

A drink is prepared from the whey by mixing it with a creamy pumpkin mixture at a weight ratio of 3:1.

Example. By dosed feeding of cream and pumpkin puree in equal weight parts of 300 g: 300 g, a creamy pumpkin mixture is obtained with a β-carotene content of at least 10.0 mg/100 g.

400 g of kefir are added to the resulting mixture, obtaining a three-component kefir-cream-pumpkin mixture with a β-carotene content of at least 6 mg/100 g, which is bound into a lipid-β-carotene complex as a fat-soluble system.

This mixture is heated to 60°C and kept for up to 40 minutes until whey appears, which is then separated from the resulting coagulum containing a uniformly formed protein-lipid-β-carotene complex. The coagulum is squeezed out, bringing its moisture content to the required 40-60%, which contains significant amounts of β-carotene in the range of 5.0-5.2 mg/100 g.

The coagulum, enriched with a significant concentration of natural β-carotene, is mixed with kefir, bringing the dry matter content to 15%, resulting in a cocktail containing β-carotene - 26.0% of the recommended daily intake (RDI), up to 16-30 %, receiving puree, containing β-carotene - 32.5% of the RDI, up to 31-40%, receiving paste, containing β-carotene - 100.0% of the RDI, enriched with lactic acid microorganisms.

By mixing the whey with the creamy-pumpkin mixture in a 3:1 weight ratio, a whey-creamy-pumpkin drink is obtained with a β-carotene content of at least 1.87 mg/100 g, which is 46.8% of the RDI.

In accordance with the National Standard, GOST 3-52349-2005 and GOST R-54059-2010, these products are functional with the following code designation of a physiologically functional ingredient (hereinafter - FFI):

- provitamin A - β-carotene (B-1-1,2,3VE - GOST r-54059-2010).

Thus, the proposed method, through appropriate technological modification of the initial components, as well as thermochemical transformation of the three-component kefir-cream-pumpkin mixture at the nanolevel, made it possible to obtain, with the least amount of labor and money, a highly homogeneous coagulum and whey, ensuring the preparation of drinks, cocktails, purees and pastes with significant concentrations of β-carotene, which allows them to be classified as functional products.

Comparative characteristics and biochemical composition of these products are given in the table.

Thus, only such accepted weight ratios of components and the concentration of PFI provide their significant quantities in finished products, providing them with physiological functionality with relatively high organoleptic indicators and a balanced protein: fat ratio ≈ 1 according to the balanced nutrition formula.

Claims (1)

A method for producing functional protein-carbohydrate products, including preparing a protein-carbohydrate mixture based on protein and carbohydrate components, followed by adding kefir to the resulting mixture, heating and holding the three-component mixture, separating the coagulum from the whey and preparing protein-carbohydrate products based on clot-coagulate in the form of a cocktail, puree, paste, characterized in that the protein-carbohydrate mixture is prepared on the basis of cream and pumpkin puree with a β-carotene content of at least 20.0 mg/100 g, then kefir is added, the resulting kefir-cream pumpkin mixture, with a weight ratio of kefir: cream: pumpkin puree as 4:3:3, heated to 60°C and kept for up to 40 minutes, the whey is separated and a coagulum is obtained, which is brought to the required humidity of 40-60%, then the curd is the coagulum is mixed with kefir, the dry matter content in cocktails is adjusted to 15%, in purees from 16 to 30%, in pastes from 31 to 40%, and a whey-cream-pumpkin drink is prepared based on the whey at the weight ratio whey: creamy-pumpkin mixture 3:1.

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