SU1309945A1 - Method of producing paste-like milk-protein product - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the manufacture of products for the flooding of children over one year of age. The aim of the invention is to increase the shelf life, increase the biological value of the finished product and expand the range. For the production of the product, the components prepared are minced, heated to 35–40 ° C and kept for 40-60 minutes with intermixing. Then the temperature is raised to 63-65 C- p. The mixing is continued for another 40-45 s. The product is cooled, packaged and doug.mapped or frozen. Dry whey protein concentrate is used as a stabilizer, and cranberry-block mashed potatoes and beet juice are used as a filler, and all components are used at the following ratio, wt. / O: dry whey protein concentrate 5.5-6, 0; cranberry-block mashed potatoes 20.0-23.0; beet juice 1.5-2.0; uncooked sugar 5.0-6.0; water 3.0-3.8; cottage cheese semi-fatty. 2 tab. g (L with about with with sd

Description

The invention relates to the dairy industry and can be used in the production of food for children older than one year.

The aim of the invention is to increase the shelf life, increase the biological value of the finished product and expand the range.

The method is as follows.

The prepared components are mixed, U is heated to 35-40 ° C and maintained for 40-60 minutes with stirring. Then the temperature is increased to 63-65 ° C and stirring is continued for another 40-45 s.

An additional step — heating the components after mixing them to 35–40 ° C and aging for 40–60 minutes — is necessary for the swelling of the dry whey protein concentrate particles, since the introduction of dry protein without prior preparation causes a sandiness feeling. In addition, the introduction of dry matter contributes to the formation of small ice crystals during subsequent freezing. As is known, the smaller the size of the crystals formed during the freezing of moisture in the product, the less disruptive the impact of the freezing process on the product structure. The temperature limit and the time you are in is cranberry puree and mashed beet juice.

The product is cooled, packaged, and restocked under optimal flow conditions, it is dried or frozen. Dry whey protein concentrate is used as a process of wetting and swelling of a dry sybilization. With tembelkovy concentrate, and as a filling agent below 30 ° C, the desired effect is not

will be achieved, with an increase in temperature of more than 40 ° C, denaturation can occur. Dry whey protein concentration changes in whey proteins, rat is used as a stabilizer, which entails a decrease in dissolution, since it has a high water-absorbing ability, favorably affects on the consistency of the product - it becomes more elastic. Free moisture is eliminated, not only during the storage of the product, but also after its storage.

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defrosting. In addition, dry whey protein concentrate allows the product to be enriched with whey proteins, grains of dry protein. In addition, a hydrated film is formed on the surface of the dry protein particles, which prevents moisture from entering the particles. To overcome this obstacle, time is needed. According to experimental data, an interval of 40- 60 minutes is sufficient.

The optimal amount of high biological and food concentrates applied by the patient is 5.5-6.0% of your value, and is necessary for normal growth and development of the child's body. The introduction of cranberry and mashed potatoes helps to enrich the product with vitamins (C, BI, 82, PP) and mineral substances. A smaller dose of the concentrate does not allow to achieve the goal. Adding concentrate in excess of 6% is impractical because it leads to appearance in the finished product The defect is consistent (K, Ca, Mg, P, Fe). Cro 35 - mealy. Most acceptable

the content of cranberry and mashed potatoes is 20-23%. Samples with purée content less than 20% had an unexpressed shade of filler taste, an excessively thick consistency. When making puree in an amount of more than 23%, the consistency of the product became too liquid. Beet juice is recommended to be in the amount of 1.5-2%.

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In addition, mashed potatoes are rich in pectin substances that bind free moisture well, which has a favorable effect on the structure and consistency of the product.

The introduction of beet juice makes it possible: first, to enrich the product with one of the most important microelements — cobalt, which participates in blood formation, is part of vitamin Bi2, and promotes elimination of poisonous substances from the body; secondly, to give the product a characteristic pink color.

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Characteristics of pasty curd-dan. Product obtained by the proposed method are summarized in table. one.

Cottage cheese bold60, 0

Dry whey protein concentrate

7.0

An additional step — heating the components after mixing them to 35–40 ° C and aging for 40–60 minutes — is necessary for the swelling of the dry whey protein concentrate particles, since the introduction of dry protein without prior preparation causes a sandiness feeling. In addition, the introduction of dry matter contributes to the formation of small ice crystals during subsequent freezing. As is known, the smaller the size of the crystals formed during the freezing of moisture in the product, the less disruptive the impact of the freezing process on the product structure. The temperature limit and time are determined from the conditions of the optimal course of wetting and swelling of dry syw will be reached, as the temperature rises above 40 ° C, denaturation changes in whey proteins can occur, which entails a decrease in dissolution.

bridges of dry protein. In addition, a hydrated film is formed on the surface of the dry protein particles, which prevents moisture from entering the particles. To overcome this obstacle, time is needed. According to experimental data, an interval of 40- 60 minutes is sufficient.

The optimal amount of applied concentrate is 5.5-6.0%. A smaller dose of concentrate does not allow to achieve the goal, adding concentrate in excess of 6% is impractical because it results in a consistency of powderiness in the finished product. Most acceptable

Characteristics of pasty curd-dan. Product obtained by the proposed method are summarized in table. one.

Table 1

63.3 63.4 60.0

58.2

5.5 5.6

6.0

4.8

18.0 20.0 21.023.0

1.0 1.5 1.82.0

4.0 5.0 5.26.0 Else

Pale pink

Needlessly Thick Meandery

Effective viscosity, Pa-s

Mass fraction of fat,%

Mass fraction of moisture,%

Acidity,

From tab. 1 shows that the best quality samples were product No. 2, 3 and 4 obtained by the proposed method. They had a clean taste with a characteristic filling flavor, a uniform, pasty consistency, and a pleasant bright pink color. In terms of physico-chemical parameters, except for viscosity, no significant differences in the samples were found. When changing the quantitative ratio of the components with the output beyond the recommended intervals for the continuation table. one

25.0 2.5 7.0

Too sweet clean

Bright Hot Pink Pink

Affectionately Odinodno-na, pasrodna, the image of the pasto-na

Hot pink

Liquefied

5.05 4.87 Not less than 6

Not more than 70 Not more than 170

4.51

It was not possible to shine a product with a good consistency and taste.

Example. Take 623 kg of baked curd processed on a rolling machine, mixed with 18 kg of beetroot juice, 210 kg of cranberry-block puree and 38 kg of water, 56 kg of dry whey protein concentrate are pre-mixed with 55 kg of granulated sugar and added to the mixture. The whole mass is thoroughly mixed, heated to 35 ° C and maintained for

60 min for swelling of proteins. Then the mass is heated to 65 ° C and incubated for 40 s with stirring. After heat treatment, the mixture is cooled to 36 ° C, packaged and cooled in a chamber to 6 ° C or frozen at -30 ° C and stored at - (15-18 °) C.

Minor changes occur in storage process. The decrease in temperature and the transformation of water into ice is the cause of some dying out microflora.

To reveal the effect of freezing on the quality of the product, it was thawed at room temperature and the amount of free moisture, organoleptic and rheological parameters were determined.

After thawing, neither the taste nor the color of the product changed, the titrated acidity remained at the same level.

When 6% of SCR was applied, the amount of free moisture released was 1.5 times less than in the sample without the addition of SCR (1.4% vs. 2.2%). The addition of dry whey protein concentrate also has a favorable effect on the consistency of the product, making it more elastic. A significant part of the moisture is bound by the applied concentrate, and the remaining portion of the free moisture does not cause a significant change in the structure of the product during the formation of ice crystals. The viscosity of the product did not change significantly during the freezing, storage and subsequent thawing process. In the freshly processed product, the effective viscosity was 10 Pa-s, and in the product after thawing it was 8.2 Pa-s (with a shear rate gradient of 13.7 s-).

VNIIPIZakaz 1814/1 Circulation 531 Subscription

Production-loligraphic enterprise, Uzhgorod, st. Prokgna. four

According to the proposed method, the obtained product can be stored in frozen form for a long time without a change in quality (for 7 weeks), which is confirmed by the following data, iij) n- listed in Table. 2

table 2

Thus, an increase in the length of the snore is achieved while maintaining the quality of the product after thawing.

Claims (1)

Invention Formula A method for the production of shtstoobrazny milk protein product, which involves the displacement of bold cheese, stabilizer, granulated sugar, paio.ppte.ch and water, heat treatment of the raw mixture, cooling, packaging and subsequent cooling, which is different from that which increase the snoring time, increase the biological value of the roi OBoro product and expand the range, heat the work of the mixture in the first stage: the first — the resulting mixture is from -35 to 35–40 ° C and kept in TOMciine 30-- 40 mip, and on the second - up to 63 65 ° С during of 40-45 s is used as a stabilizer, dry whey protein concentrate, and as filler klyukvenno- block GIST and sveko.chny juice next sootnop1enii components May. %: Dry whey protein concentrate5,5-6,0 Cranberry Bottom mashed potatoes 20,0-23,0 Beet juice1-2-2.0 Sugar 5,0-6,0 Water3.0-3.8 Cottage cheese boldEverything else