SU1697685A1 - Method for preparation albumin product of sour milk - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the production of sour-milk protein products, cheese products, milk-protein pastes. The aim of the invention is to increase the biological value of the product, improving the organoleptic properties. A mixture of dairy raw materials from pasteurized skim milk and albumin milk is made up in a ratio of 1.0: 0.5-1.0: 1, by weight of dry matter. Albumin milk is taken with a mass fraction of dry substances of 8-11% and an acidity of 50-90 ° C; T obtained from curd whey. The mixture is heated to the fermentation temperature, fermented. Souring leads to a tight clot. Then the clot is heated to 40-42 ° C. With a shutter speed of 20-30 minutes, the separated serum is removed, the clot is dehydrated. The resulting protein mass is cooled. Powdered seeds of spira, or coriander, or raichona leaves are added to the protein mass in an amount of 0.1-0.5%, table salt. Instead of spicy aromatic additives, you can add sugar in the amount of 10-11% or fruit-bearing syrup in the amount of 18-20%. 2 tab. sl С о о XI о сlus

Description

The invention relates to the dairy industry and can be used in the production of sour-milk protein products, cheese products, milk-protein pastes.

A known method for the production of albumin paste, which is produced from wet protein concentrate, obtained by the method of ultrafiltration of cottage cheese whey. Protein concentrate with a mass fraction of dry substances of 25.5-26.5% is subjected to heat treatment at 58-60 ° C for 5 minutes, mixed with flavor components, homogenized at a pressure of 5.5-7.5 MPa, cooled to 40 ° With and packaged. The packaged product is further cooled in the chamber to a temperature not exceeding 8 ° C.

Also known is the method of production of milk protein product - cottage cheese.

Southern, involving the use of albuminous mass in the composition of the protein base with a mass fraction of dry substances of 25-28% in the amount of 30% of the mass of the clot, emulsified mixture of vegetable fats and natural cream, pr-aromatic raw materials.

The closest technical solution to the proposed method is to obtain the national sour-milk protein product Chakka. In the production of the prototype Chakka protein product, raw milk raw materials, including normalized whole or skimmed milk, after pasteurization and cooling to 34-38 ° C, are fermented with 3-5% of the mass of raw materials from pure cultures of meso- and thermophilic streptococci. Souring lead to a clot pH of 4.6-4.7. The finished clot is heated to 34-38 ° C, held for 20-30 minutes, cooled by at least 10 ° C, the separated serum is removed, and the clot is poured into fabric bags for self-pressing and pressing, a protein mass with a mass fraction of moisture is obtained. 80%, which, after cooling, if necessary, normalizes in fat cream with a fat content of 50%, adds flavoring fillers in the form of table salt, red pepper and dill in the amount of 1.2-1.65% to the protein mass.

The disadvantage of this method is the relatively low biological value of the finished product, since its protein base only includes the casein fraction of milk proteins. In addition, the method provides for a significant consumption of the main dairy raw materials, which increases the cost of production.

The aim of the invention is to increase the biological value of the product, improving the organoleptic properties.

The method is carried out as follows.

A mixture of dairy raw materials from pasteurized skim milk and albumin milk is made up in a ratio of 1: 0.5-1: 1 by weight of dry matter. Take albumin milk with a mass fraction of dry substances of 8-11% and an acidity of 50-90 T, obtained from cottage cheese whey. The mixture is heated to the fermentation temperature, fermented. Souring leads to a tight clot. The clot is then heated to 40-42 ° C with a holding time of 20-30 minutes by supplying hot water into the interstitial space of the tank, the separated serum is removed, and the clot is subjected to dehydration using self-pressing and pressing in tissue bags or separation. The result is a protein mass that is cooled on coolers designed to cool the curd. Taste and direct aromatic additives are added to the protein mass in the form of ground seeds of cumin, or coriander, or rayon leaves in an amount of 0.1-0.5% of the protein mass, table salt. Instead of spicy aromatic additives, sugar in an amount of 10-11% or a fruit-bearing syrup in an amount of 18-20% by weight of protein can be added to the protein mass.

5 Get ready sour-milk protein product Chakka, characterized by the following indicators: Massov dol,

% moisture71.0-80.0

0 massow dol

fat0-12,5

Massowa Dol

total protein13,4-17,8

including casein 5.3-10.1 5 serum

Proteins 6.3-10.7 Massorz Dol

sucrose0-10,0

Mass fraction 0 attorney salt 0,15-0,2

 The content of essential amino acids in 100 g of protein is 9.155-9.612 g, or 16.4-22.3% more than in the product obtained by a known method. 5 The finished product has a delicate, uniform, moderately thick consistency without protein grains. The taste is pure, sour-milky, moderately salty with a taste and smell of aromatic prorus added 0 or moderately sweet with a taste and smell of fruit syrup added.

The introduction of raw albumin milk, obtained from milk serum, instead of part of whole or skimmed milk, increases the biological value of the product by enriching it with easily digestible whey proteins and essential amino acids. If whey proteins are practically absent in the product obtained by a known method, then in the product obtained by the proposed method, they constitute 41-60% of the total amount of protein (Table 1).

Whey proteins contain the entire set of essential amino acids, and in greater quantities than casein. They contain high levels of lysine, leucine and isoleucine, trionine, tryptophan. By introducing albumin milk into the raw material, an increase in the content of essential amino acids in the finished product is achieved by 16.4% with a minimum level of albumin milk and by 22.3% at the maximum, including the most limited amino acid is lysine (by 16.5 and 26.5% respectively - see Table 2).

In the product obtained by the proposed method, the tryptophan content increases by a factor of 3.3 (the minimum level of albumin milk) and 4.2 times (the maximum level) and, accordingly, 5 and 5.8 times the sulfur-containing amino acid cystine. All these amino acids are vital in the structural metabolism and protective functions of the body, in the recovery of liver proteins, the formation of hemoglobin and blood plasma.

The ratio of skim and albumin milk 1: 0.5-1: 1 by weight of solids is determined by the conditions of the technological process, the quality of the finished product and economic feasibility. It was established experimentally that a change in the ratio of albumin and skimmed milk in the direction of increasing the first leads to disruption of the fermentation process, possible stratification of the mixture with the release of whey. The organoleptic characteristics of the finished product deteriorate, since a serum taste and flouriness appear. A decrease in the proportion of albumin milk is impractical because the biological value of the product decreases and approaches the prototype, and the technical and economic indicators deteriorate. At the specified ratio of components, the consumption of skim milk per 1 ton of product is reduced by 1.6-2.3 times, while 10-420 tons of whey are rationally used.

The mass fraction of dry substances in albumin milk 8-11% brings it closer to the skimmed milk by its technological properties. With an increase in the mass fraction of dry substances over 11%, it is more difficult to obtain a homogeneous mixture, since partial precipitation of albumin is possible. If the mass fraction of dry matter in albumin milk is below 8%, the mixture is diluted, another blend is obtained, which, when processed, increases the loss of protein with whey.

Albumin milk should have an acidity of not more than 90 ° T. After mixing it with fresh skimmed milk, the acidity of the mixture will be in the range of 30-40 ° T, and after fermentation - 95-100 ° T. This acidity ensures the production of protein mass Chzky acidity 180- 200 ° T with a mass fraction of moisture

75-80%. The use of albumin milk with an acidity of more than 90 ° T leads to a disturbance in the process of souring of the mixture and an increase in the acidity of the protein mass. Obtaining albumin milk from cottage cheese whey with an acidity of less than 50 ° T is impossible without adding chemical reagents.

The temperature regimes of the processing of the milk-protein clot of 40-42 ° C are recommended, taking into account the characteristics of whey proteins with hydrophilic properties. Processing the milk-protein clot at a temperature below 40 ° C makes it difficult for syneresis, protein

0 mass is obtained with a higher moisture content, the consistency and appearance of the product are impaired. When the temperature rises above 42 ° C, it is possible to brew, severe dehydration of individual protein particles of casein and, as a result, the appearance of a blemish of consistency is the presence of protein grains.

Pr-aromatic raw materials gives the product a pleasant, stimulating appetite.

0 flavor.

Zira is a perennial human plant that grows in Central Asia. Its seeds are widely used in the culinary industry of Central Asia.

5 Rayhon is an annual plant growing in Central Asia. In cooking, shredded leaves of raykhon are used both independently and mixed with other seasonings.

0 Sugar and fruit syrups give the product a pleasant sweet-sour taste, serve as sources of easily digestible carbohydrates; syrups are also sources of vitamins C, P, carotene.

5 Examples of the method.

PRI me R 1. In a container heated by steam, 400 kg of skimmed milk with a mass fraction of dry substances of 8.0% and 200 kg of albumin milk with a mass percentage of dry substances of 8.0%, acidity 50 ° T (ratio skim and albumin milk by weight of dry matter 1: 0.5). The mixture is stirred, heated to 34 ° C and added 3%, i.e. 18 kg of starter prepared on pure cultures of meso- and thermophilic streptococci. Souring is carried out at 34 ° C until the active acidity of the clot pH 4 is reached. 6. To create syneresis conditions, the clot is heated to 40 ° C with a holding time of 20 minutes.

by launching hot water into the interstitial space of the tank. At the same time, the clot is gently mixed, moving the heated layers from the vessel wall to the center. Next, the clot is cooled to 30 ° C by launching cold water into the interspace of the tank. The separated serum is removed, and the protein clot is poured into tissue bags, subjected to self-pressing and pressing to 80% mass fraction of moisture. 86 kg of protein mass are obtained with a mass fraction of dry substances of 20% and an acidity of 180 ° T, into which 0.2% is introduced, i.e. 172 g of table salt and 0.1%, i.e. 86 g, crushed seeds niira. The mixture of components is mixed, packaged and cooled. The finished product is characterized by the following physicochemical and organoleptic indicators:

moisture% 80.0

Massowa Dol

total protein,% 17.3 including casein10,1

whey proteins7.2 Mass fraction

salt,% 0,2

Acidity, ° T180

Consistency is homogeneous

tender, smearing with moderately thick, without the presence of protein grains

The taste is pure, dairy, moderately salty with a taste and smell of jira.

PRI mme R 2. The method is carried out analogously to example 1, but 11% is added to the protein mass in the amount of 86 kg, i.e. 9.5 kg of sugar.

Get the finished product of the following composition and quality. Massowa Dol

moisture% L2.0

Massowa Dol

total protein,% 14,9

including casein8,6

whey proteins6,3 sucrose10.0 Acidity, ° T 190 The finished product has a consistency, similar to example 1, sour-sweet taste.

Example A mixture of 275 kg of skimmed milk with a mass fraction of

dry substances of 8.0% and 200 kg of albumin milk with a mass fraction of dry substances of 11.0% and acidity of 90 ° T (the ratio of skimmed and albuminous milk by weight of dry substances 1: 1). After heating to 38 ° C, 5% is introduced, i.e. 23.7 kg, ferments of pure cultures of meso - and thermophilic streptococci and get a clot in accordance with example 1.

0 The resulting clot is heated to 42 ° C with a holding time of 30 minutes and further. - dehydration, as indicated in example 1. 157 g of protein mass is obtained with a mass fraction of dry substances of 20%, moisture of 80% and an acidity of 190 ° T. 0.14% is added to the protein mass, i.e. 235 g of table salt and 0.15%, i.e. 235 g, crushed coriander seeds. The finished product has the following physicochemical and organoleptic indices: 0:

Massowa Dol

moisture% 80

Massowa Dol

total protein,% 17.8

5c including casein7,1

whey protein10.7 Mass

attorney salt,% 0.15

0 Acidity.

Consistency is homogeneous, moderately thick, smearing with no croupy protein.

The taste is pure, dairy, moderately salty, with a taste and.

The smell of coriander.

EXAMPLE 4 The method is carried out analogously to example 3, but 19% is added to the protein mass in the amount of 157 kg, i.e. 31 5 kg of fruit-bearing syrup with a mass fraction of sucrose 60%.

The finished product is characterized by the following indicators:

Massowa Dol

0 moisture% 72.0

Massowa Dol

total protein,% 15.2

including casein6,0

syvoroto5nyh proteins9.2

Massowa Dol

sucrose,% 10.0.

Acidity, ° T200

Consistency is light, uniform, without

signs of whey excretion and the presence of protein grains.

The taste is pure, sweet and sour with a taste of syrup.

Example 5 The method is carried out analogously to example 3, but cream with a mass fraction of 50% fat in an amount of 52 kg is added to the protein mass in the amount of 157 kg.

Get the finished product of the following composition:

Massowa Dol

moisture% 71.0

Massowa Dol

fat % 12.5

Total protein,% 13,4

including casein5,3

whey proteins8.1 Mass amount

salt,% 0,15

Acidity, ° T185

The consistency, taste and smell of the product are similar to the product in example 3.

PRI me R 6. A mixture of 250 kg of skim milk with a mass fraction of dry substances of 8.0% and 160 kg of albumin milk with a mass fraction of dry substances of 10.0%, acidity of 70 ° C (the ratio of fat-free and albuminous milk by weight of dry substances 1: 0,8).

After heating the mixture to 38 ° C, 4% is introduced, i.e. 16.4 kg, starter cultures of pure meso and thermophilic streptococcus cultures, and a milk protein clot is obtained in accordance with Example 1. The resulting clot is heated at 40 ° C for 30 minutes and then dehydrated, as indicated in Example 1. 150 are obtained kg of protein mass with a dry mass fraction of 20%, moisture 80%, acidity 190 ° T. 0.2% is added to the protein mass, i.e. 300 g of table salt, 0.5%, i.e. 750 g, crushed raikhon leaves.

The finished product has the following composition:

Massowa Dol

moisture. % 80.0

Massowa Dol

total protein,% 17,6

including casein8.6

whey proteins9.0 Cooking salt,% 0.2 Acidity, ° T170

The consistency and taste are similar to examples 1 and 3, the taste and smell of rayhona.

EXAMPLE 7 A mixture of 250 kg of skimmed milk with a mass fraction

dry substances of 8.0% and 200 kg of albumin milk with a mass fraction of dry substances of 12.0% and an acidity of 100 ° T (the ratio of skimmed and albuminous milk by weight of dry substances is 1: 1.2). Carry out

0, the technological process in accordance with Example 3. During souring, a different clot is obtained, during the treatment of which the loss of protein with serum is increased. The resulting protein mass had defects

5 taste and consistency - slightly powdery consistency, sour slightly whey flavor.

Example A mixture of 200 kg of skimmed milk with a mass fraction of

0 solids of 8.0% and 91 kg of albumin milk with a mass fraction of solids of 7.0%, acidity of 50 ° T (the ratio of skimmed and albumin milk by weight of solids of 1: 0.4). Carry out

5 technological process in accordance with example 1.

A finished product is obtained with a low content of whey proteins (less than 5%) and almost unchanged compared to

0 with a prototype of biological value. At the same time, there is no significant savings in milk.

EXAMPLE 9 A mixture of dairy raw materials is made up and the technological process is carried out in accordance with Example 1, only to create syneresis conditions, the milk-protein clot is heated to 38 ° C, with a holding time of 30 minutes. As a result, the separation of serum from the clot worsens.

0 most of it is retained in the clot, while pressing increases the waste of protein with whey. The resulting milk-protein mass has a moisture content of up to 85%, and the finished product has a consistency defect.

5 (too liquid).

EXAMPLE 10 A mixture of dairy raw materials is made up and the process is carried out in accordance with Example 3, but to create the conditions for syneresis, the milk-protein clot is heated to 43 ° C with a holding time of 20 minutes. A milky-protein mass with the presence of coarse grains of infused protein and, accordingly, a finished product with a consistency defect 5, the presence of grains of protein is obtained.

Claims (1)

Claim Invention A method for producing a sour-milk protein product, comprising. pasteurization of dairy raw materials, cooling it to the fermentation temperature, introduction of bacterial starter, fermentation, clot processing, separation of whey, normalization of protein mass in fat, cooling, introduction of flavoring and pre-aromatic additives, and packaging, which means that In order to increase the biological value of the product, improve its organoleptic properties, as a dairy raw material, a mixture of skimmed milk and albumin milk is used in a ratio by weight of dry matter 1: 0.5-1.0: 1-0, while albumin Milk is used with a mass fraction of dry substances of 8-11% and an acidity of 5090 ° T, the clot is treated at a temperature of 40-42 ° C with a shutter speed of 20-30 min, the aromatic additives are used in an amount of 0.1-0.5 % to protein mass, .and flavorings - in the amount of 10-20% to protein mass. The composition of the product Amino acid composition of products Table 1 15 table 2 Continuation of table 2