SU1528419A1 - Method of preparing milk-protein dietic product - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the production of dietary products. The aim of the invention is to improve the quality, nutritional value of the product and the expansion of the range. For the preparation of a milk-protein dietary product, a dairy protein food is mixed with boiled egg yolk, the mixture is wiped, sugar, butter, sour cream, raw egg protein and ascorbic acid are added. The resulting mixture is whipped for 5-7 minutes, followed by heating in the field of microwave currents for 3-4 minutes and cooling at 3-5 ° C for 240-300 minutes in a compressed state with a cargo weight of 100-120% by weight product. 1 tab.

Description

The invention relates to the dairy industry and can be used in the production of dietary products.

The purpose of the invention is to improve the quality, nutritional value of the product and the expansion of the range.

The method is carried out as follows.

Milk protein is mixed with boiled egg yolk, the mixture is rubbed, sugar, butter, sour cream, raw egg white and ascorbic acid are added. The resulting mixture is whipped for 57 minutes, followed by heating in the field of microwave currents for 3– min and cooling at 3–5 ° C for 2 tO– 300 min in the pressed state

with a weight of 100-120 by weight of the product to be pressed.

Milk protein food, containing in addition to casein whey proteins of milk, rich in essential amino acids, is used as the main component. The joint rubbing of the milk protein and boiled egg yolk helps to obtain a homogeneous fine structure that promotes a uniform distribution of the products throughout the whole mixture. In addition, wiping reduces the negative effect of subsequent heat treatment on milk proteins.

Beating the mixture of components for 5-7 minutes ensures a uniform and uniform throughout

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the volume of the consistency of the product, which is important for further heat treatment.

Packing the mixture in a container with subsequent heat treatment allows, after the destruction of the microflora, to avoid repeated microbiological contamination, which has a positive effect on the quality of the product and its shelf life.

Microwave heating is used for heat treatment. Hack as it allows you to quickly and without large electrical costs heat the product throughout the entire volume, while retaining all nutrients, which significantly increases the nutritional value of the product.

Cooling in a pressed joint ensures the formation of a new structure of the finished product, its maturation (by analogy with hard cheeses). The data of rheological studies testify to a higher quality of the product compared to the prototype. A new structure is formed due to the processes occurring throughout the product: coagulation of milk proteins, eggs, and the extraction of moisture with nutrients dissolved in it. The result is a redistribution of moisture in the product. Cooling in the underpressure state allows preserving this moisture inside the product between the coagulated protein molecules evenly throughout the volume, giving the product integrity, preventing cracks, fractures, etc. in its mass. The limits of the mass of the cargo for pressing were determined from the conditions of the optimal formation of the product structure. A weight of less than 100 by weight of the compressible product does not allow one to obtain a solid product that easily crumbles when removed from the container, a weight of more than 120 of the mass of the pressed product produces moisture with nutrients dissolved in it, resulting in disruption of the internal structure of the product. and decreases its nutritional value.

The sequence of the product preparation process is determined by the selected modes. So, beating the mixture of products can be done only after wiping the milk protein Pish, evoy and boiled egg yolk

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Since the non-rubbed components are not evenly distributed throughout the entire mass of the product, they do not provide the desired structure of the mixture. A mixture of products is whipped acquires good forming properties, due to which, when packed in a container, it fills them throughout the volume evenly, without voids. Heat treatment of the packaged product in the form of microwave heating allows the product to be heated quickly throughout the entire volume, as well as to cool it in the compressed state.

The optimal amount of dairy food protein is 46.0-50.01. A smaller amount of dairy food protein does not allow to achieve the set goal. The introduction of dairy food protein in an amount in excess of 50.0 results in undesirable changes in the consistency and taste of the product. The choice of the amount of fat products (butter and sour cream) is based on the nutritional and energy values of the product. Their most acceptable content for butter is 7.0, for sour cream - 7.5-11.5%. The introduction of fat products in amounts below the specified limits reduces the nutritional value of the product, especially its fatty acid composition. Exceeding the indicated limits on the amount of fat products violates the rational ratio of the content of protein and fat in the product, which adversely affects its nutritional value. In addition, this significantly increases the energy value (caloric content) of products, which is undesirable. Sugar is recommended to be added to the mixture in the amount of 4.6-5.0, ascorbic acid - 0.05-0.06%. When the amounts of these substances are introduced below the lower limit, the shelf life of the product is reduced, and the organoleptic parameters deteriorate. Exceeding these limits adversely affects the taste characteristics of the product. I

In tab. 1 shows the composition of the product.

In tab. Figure 2 describes the characteristics of a milk protein dietary product obtained by the npR / jnafaeMbiM method.

5 - From table. 2 shows that the best quality samples were Z-product, obtained by the proposed method. They had a sweet-sour taste without off-tastes, a homogeneous soft crumbly consistency, a pure sour-milky smell and a yellow-white color. According to the structural-mechanical parameters, there were no significant differences in the samples with changing beyond the recommended intervals to get a product with a good consistency and taste failed.

Example. Take 190.36 g of milk food protein, mixed with 85.7 g of boiled egg yolk, the mixture is wiped. Next, 19.0 g of granulated sugar, 23.8 g of butter, 0.8 g of sour cream, 42.8 g of raw egg protein and O, 22 g of ascorbic acid are added, the mixture is whipped for 6 minutes, filled into containers, subjected to Microwave heating for 3

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196

egg current, butter, sour cream, and mechanical processing in two stages, characterized in that, in order to improve the quality, nutritional value of the product and expand the range, milk protein protein is used as the milk component, milk protein mixture is subjected to the first machining stage of edible with boiled yolk of egg, followed by addition of sugar, butter, sour cream, raw egg white and ascor - binic acid, and in the second stage of mechanical processing the mixture is whipped for 5-7 min, followed by heating in the field of microwave currents for 3– min and cooling at 2–0–300 min in the pressed state with a weight of 100–120 to the mass of the product being pressed, the components being used in the following ratio, wt. %:

table 2

Editor M.Petrova

Compiled by N. Abramova

Tehred L.Serdyukova Proofreader T.Paly

Order 7529 /

Circulation 525

VNIIPI State Committee for Inventions and Discoveries at the State Committee on Science and Technology of the USSR 113035, Moscow, Zh-35, Raushsk nab. 4/5

, .And ,,. "... K" .. H, ......- "" ..... "........ K..1M.K.", i " Mr. V. ".." ..

Production and publishing plant Patent, Uzhgorod, Ui. Gagarin, 101

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Claims (1)

Claim A method of preparing a milk-protein dietary product, which provides for the production of a mixture comprising a milk component, boiled gheel19 6 egg flow, butter, sour cream, and mechanical processing in two stages, characterized in that, in order to improve the quality, nutritional value of the product and expanding the assortment, milk dairy protein is used as the milk component, in the first stage of mechanical processing, a mixture of milk dairy protein with boiled egg yolk is added, followed by sugar and butter of willow, sour cream, raw egg white and ascorbic acid, and in the second stage of mechanical processing, the resulting mixture is beaten for 5–7 min, followed by heating in the microwave current field for 3 ~ 4 min and cooling 20 at a temperature of 3-5 ° C during 240-300 min in the pressed state with a cargo weight of 100-120% by weight of the pressed product, while the components are used in the following 25 ratio, wt.%: Food milk protein Sugar Butter Sour cream Raw egg white Ascorbic acid Boiled egg yolk 46.0-50.0 4.6-5.0 5.0-7.0 7.5-11.5 10.3-11.1 0.05-0.06 Rest Table 1 Components The content in the sample, wt.% 1 G r I z g 4 5 Milk protein food 43.93 46.00 47.59 50.00 51.91 Sugar 4.39 4.60 4.76 5.00 5.19 Spruce oil vocal 8.79 7.00 5.95 5.00 2.60 Sour cream 13.18 11.50 9.52 7.50 5.19 Crude protein eggs 9.88 yo, zo 10.70 11.10 11.69 Ascorbino vaya sour that 0.05 0.05 0.06 0.06 0.06 Boiled egg yolk Rest table 2 Characteristic • Product sample product ......... Ί | 5 Taste Sweet and sour Sweet and sour Sweet and sour ..... Sweet and sour Poorly expressed cue sugary cue without cue without cue without wife kis ny outsider outsider outsider lo sweet • they are they are they are pieces pieces pieces Smell Sour-mo- Sour-mo- Sour-mo- Sour-mo- Sour milk laconic laconic laconic laconic clean clean clean clean clean Color Yellow Yellow Yellow Yellow Yellow white white white white white Consistent nation Homogeneous Homogeneous Homogeneous Homogeneous Homogeneous naya raft naya soft naya soft naya soft very soft may ma Kaya ras- Kaya ras- Kaya ras- with increased chubby loose loose loose humidity Ultimate shear stress, Pa 3384.25+ 3125.40+ 2661.60+ 2937.00+ 3974.60+ ± 43.07 +62.96 ± 17.94 +28.16 +84.01 Organolep tic score 7.75 ± 0.95 8.25 ± 0.2 $ 9.75 ± 0.15 8.75 ± 0.75 7.50 + 0.15