SU1091897A1 - Method of producing milk drink rich in vitamins - Google Patents

Abstract

1. Method for the production of milk fortified drink, including normalization, the introduction of carotene-containing vegetable additives, homogenization, heat treatment, cooling, characterized in that, in order to increase the biological value, preserve carotene during production and storage, as well as maintain product durability and save raw materials , carrot-containing vegetable supplements use carrot juice concentrate, obtained by coagulating the latter at 116-120 ° C, followed by cooling to 5 ° C and cm with sugar, citric and ascorbic acids, containing 36-44% solids, 65-75 mg% carotene, 34-39% carbohydrates, and the concentrate is added in an amount of 0.30, 5 wt.%, in normalized milk at a temperature 40-60 ° C, after pre-mixing with milk in a ratio of 1: 6, then added (L 0.001-0.003 wt.% Ascorbic acid, homogenized at a pressure of 16-18 MPa, the resulting mixture is pasteurized at a temperature of 85-90 ° C with exposure from 2 to 4 s, cooled to 4-8 ° C and 0.006-0.008% by weight of ascorbic acid is applied. 2. Method POP.1, differing with QO and y with the fact that, in order to increase the protein content, milk EO: O at a temperature of 40-60 0 before homogenization is introduced from 0.5 to 2.0% of dry whey proteins .

Description

The invention relates to dairy products and can be widely used in the production of vitamin dairy drinks. A known method for producing bovine pasteurized milkcar consists in the fact that milk is subjected to normalization, pasteurization, homogenization, cooling and ascorbic acid is introduced in an amount of 0.01% l. In a known production method, a product enriched with only vitamin C is obtained. The closest to the invention is a method of producing a milky fortified beverage, including normalization, the introduction of carotene-containing vegetable additives, homogenization, heat treatment and cooling 21. However, this method of fortification does not allow to obtain a biologically valuable product that is sufficiently stable during storage, as it uses carrot juice with sweet coagulum containing about 25% of the main component and a large amount of sugar (up to 75%). In this connection, the content of carotene in it is low (up to 30 mg%), which necessitates the introduction of higher doses of this drug into milk, and this leads to an increased sugar content in milk, which negatively affects the organoleptic properties of the product, and its bio logical value. In addition, the coagulum preparation technologies do not provide for high-temperature heat treatment, which causes. its low storage capacity and, consequently, the practical impossibility of its use in the industrial production of dairy products. The aim of the invention is to increase the biological value, preserve carotene during production and storage, as well as increase product durability and save raw materials. This goal is achieved by the fact that according to the method of producing fortified milk drink, school milk, carrot juice concentrate obtained by coagulating the latter at 116-120 ° C, followed by cooling to 5 ° C and mixed with lemon and ascorbic sugar, is used as carotene-containing vegetable additive. acids, containing 36-44% of dry substances, 65-75 mg% carotene, 34-39% carbohydrates, and making a concentrate in the amount of 0.3-0.5 wt.% in normalized milk at a temperature of 40-60 ° C, after pre-mixing with milk in a ratio of 1: 6, then 0.001-0.003 May,% ascorbic acid is added, homogenized at a pressure of 16-18 MPa, the mixture is pasteurized at a temperature of 85-90 ° C with a dwell of 2 to 4 s, cooled dB temperatures of 4-8 ° C and 0.0060, 008 wt.% of ascorbic acid are introduced. In order to increase the protein content in milk at a temperature of 40-60 s, from homogenization, from 0.5 to 2.0% of dry whey proteins are introduced. Concentrate carrot juice is created for the purpose of industrial technology for the production of carotene-containing vegetable filler for dairy products, since the known materials for coagulant carrot juice turned out to be imperfect for this purpose. Concentrate carrot juice differs significantly from coagulum and is a more biologically active: enriched additive (Table 1). The main chemical composition of the concentrate and coagulum of carrot juice are presented in Table 1. The carrot juice concentrate used in the proposed method contains 70 mg carotene and 38.4% carbohydrates, and coagulata, respectively, 30.0 mg% and 62.2%. The introduction of a concentrate of 0.3-0.5% in milk contributes to an increase in carotene content. in the finished product from 0.15 to 0.3% mg with good organoleptic properties. The introduction of a concentrate of less than 0.3% is impractical because of the low content of carotene in the product, and the introduction of more than 0.5% is unacceptable due to the deterioration of the organoleptic properties of the PB. In order to achieve a similar effect of vitaminization, as indicated above, the coagulum must be administered in an amount of 0.8-1.5%, and a product with a strong taste and flavor of the filler, which is excessively sweet, is obtained. Good organoleptic characteristics in the finished product are achieved by lowering the coagulum dose, which results in a product with small vitamin activity and is not sufficiently stable during storage. The proposed production method provides for the addition of ascorbic acid in the amount of 0.001-0.003% into milk before homogenization as an antioxidant to preserve the introduced carotene during the production process. The addition of 0.006-0.008% ascorbic acid at the end of the technological process increases the C-vitamin value of the product, and also contributes to the preservation of carotene during storage. The introduction of ascorbic acid in such quantities and such technological sequence into milk allows to obtain a product containing 10 mg% of vitamin C, 34 mg% of carotene. This amount of carotene in the milk fortified drink Milk School contributes to the lengthening of its shelf life without quality up to 48 hours. In the known method 21 the technological parameters of the process of milk fortification with carotene are not indicated. For the introduction of carrot juice concentrate into milk, it must active acidity is 4.2. This requires its dilution in milk in a ratio of 1: 6 at 40-60 ° C. Dilution of the concentrate at a temperature of above 60 leads to a decrease in the content of cartes in the finished product and causes denaturation of the concentrate, and mixing at a temperature below requires additional cooling of the milk, impairs the solubility of the concentrate and leads to loss of carotene. Homogenization of the mixed components should be carried out according to the proposed method at a pressure of 16-18 MPa (160-180 kgf / cm) and a temperature of 40-60 ° C. Using this homogenization mode, a uniform consistency preserving a long time (48 hours) is obtained. Heat treatment according to the proposed method is carried out at 85-90 ° C from 2 to 4 seconds, and the loss of carotene is up to 5%. A distinctive feature of the milk fortified drink. School milk is the introduction of dry whey proteins, which increases the protein content from 3.5 to 3.7%, while adding them in an amount from 0.5 to 2.0% (for example, dry serum albumin, obtained by so-called thermal coagulation of cheese whey proteins, followed by dry drying, serum protein concentrate obtained by ultrafiltration with SBK-UV, whey soluble dry protein RSB and others. Method for the production of milk fortified drink School milk is as follows. The quality-selected milk is normalized by the maximum fat content, heated in the regeneration section of the pasteurization-cooling unit to DO-B, and cleaned with a centrifugal milk cleaner, then the milk is sent to containers equipped with mechanical agitators:, to prepare the components and mix them with the total volume milk The concentrate of carrot juice is mixed with milk in a ratio of 1: 6 at 40-60 s for 5-10 minutes. The prepared mixture is introduced into the milk, 0.001-0.003% ascorbic acid is added, which is previously dissolved in 0.1-0.5 l of boiled water, stirred. In parallel, if necessary, the protein is prepared, for this it is diluted with milk in a ratio from 1: 2 to 1: 4 at a temperature of 40-60 ° C, stirred for 10-15 minutes, held for 3-5 minutes, filtered and injected into the milk simultaneously with the prepared carrot juice concentrate. The resulting mixture is homogenized at a pressure of 16-18 MPa (160180 kgf / cm) and a temperature of 40-60 ° C, pesterized in a pasteurization-cooling unit at 85-90 ° C with a holding time of 2 to 4 s, cooled to 4-8 ° C and directed in a container for fortification with ascorbic acid, which is introduced in a dissolved form in the amount of 0.006-0.008%, are mixed for 5–20 minutes. The finished product is filled for 30-40 minutes and sent for bottling. Organoleptic and physico-chemical characteristics of the samples are presented in Tables 2 and 3. Example. one . Normalized fat free milk (2.5%) in the amount of 972.4 kg is warmed up and 30 kg of milk is sent to a container for stirring carrot juice concentrate, and 965.4 kg to a container where all the components are combined. A concentrate of carrot juice in the amount of 5 kg is mixed with milk. Ascorbic acid in accordance with the formulation (30 g) is dissolved in a small amount of boiled water (0.3 L). The prepared components are introduced into milk, mixed, homogenized when 18 MP (180 kgf / cm) are heated and temperature, pasteurized at 90 ° C for 2 seconds, cooled to 8 ° C, and 60 g of ascorbic acid are sent for vitaminization, mixed 30 minutes are poured into glass bottles or paper bags with a polymer coating of 0.25 and 0.5 l. The yield of the finished product 1000 kg. Example 2. The product is prepared according to the technologies described in Example B. 986.4 kg of milk is added 3 kg of carrot juice concentrate, pre-mixed with 18 kg of milk at 60 ° C and the prepared 10 g of ascor bic acid is mixed and homogenized at a pressure of 16 MPa (160 kgf / cm) and a temperature of 60 ° C, pasteurized at 85 ° C for 4 s, cooled to a temperature, 80 g of ascorbic acid are neutralized with a vitamin, mixed, suspended, packed. The yield of the finished product 1000 kg. EXAMPLE 3: The product is obtained according to the procedure described in Example 1; further dry addition is introduced.

serum albumin in an amount of 20 kg, which was previously diluted with 60 kg of milk at 40 ° C with continuous stirring for

laziness of the population for the prevention of diseases, especially svnnk not, vitamin A sufficiency, as well as protein deficiency.

, T and b and c a 1 10-15 min, incubated for 4 min and filtered. The prepared mixtures are simultaneously introduced into the milk, mixed and sent for homogenization. PRI me R 4. The product was prepared according to the method described in Example 2, and the serum protein concentrate SBK-UV was added to increase the protein content. Protein in an amount of 10 kg is diluted with 40 kg of milk at a temperature of 50 ° C, stirred, incubated and introduced into milk before homogenization. Example 5: The product is obtained according to the method described in Example 3. To increase the protein content, use whey protein RSB in an amount of 5 kg. Using the proposed method of production will allow you to get a high-quality product of high biological value, stable during storage with a carotene content of up to 0.2-0, 0.34 mg%, vitamin C 10 mg%, protein up to 3.5-3.7% due to administration of carrot juice concentrate, ascorbic acid and whey proteins. In the production of 100 thousand tons of milk fortified milk of one drink. School milk saves raw milk from 3 to 5 tons. According to preliminary data, the economic effect per 1 ton of product is 31 p. Milk fortified drink Milk school can be widely used for baby food, dietary food, as well as mass consumption for the purpose of health. Continuation tab, 1

Carotene, mg%

Ash%

Active acidity pH

Indicators

Appearance and consistency

Taste and smell

Colour

30.0 0.36 6.8

table 2

T

Characteristic

Homogeneous sediment liquid

Clean, with a taste of groin filler

Cream

Claims (2)

one . A method for producing a milk fortified beverage, including normalization, administration of a carotene-containing vegetable supplement, homogenization, heat treatment, cooling, characterized in that, in order to increase the biological value, preserve carotene during production and storage, as well as increase product durability and save raw materials, As a carotene-containing vegetable supplement, a carrot juice concentrate is used, obtained by coagulation of the latter at 116-120 C, followed by cooling to 5 ° C and mixing with sugar aroma, citric and ascorbic acids, containing 36-44% solids, 65-75 mg% carotene, 34-39% carbohydrates, the concentrate being added in an amount of 0.30.5 wt.%, in normalized milk at a temperature of 40-60 ° C, after preliminary mixing with milk in a g ratio of 1: 6, then add. 0.001-0.003 wt.% Ascorbic oxygen If you homogenized at a pressure I16-18 mPa, the resulting mixture IV form a pasteurized at a temperature of 85-90 C vyderzh- Coy ₌ 2 to 4, cooled to 4-8 ° C and make 0.006-0.008 wt.% ascorbic acid. 2. The method according to claim 1, characterized in that, in order to increase the protein content, from 0.5 to 2.0% of dry whey proteins are introduced into milk at a temperature of 40-60 ° C before homogenization.