SU805987A1

SU805987A1 - Method of obtaining milk serum beverages

Info

Publication number: SU805987A1
Application number: SU782624877A
Authority: SU
Inventors: Владимир Васильевич Рудольф; Марина Алексеевна Грум-Гржимайло; Людмила Сергеевна Салманова; Галина Леонтьевна Филонова; Владимир Евдокимович Жидков; Тамара Робертовна Сторчевая; Антонина Яковлевна Паринова; Андрей Георгиевич Храмцов
Original assignee: Научно-Производственное Объединениепиво-Безалкогольной Промышленности
Priority date: 1978-06-05
Filing date: 1978-06-05
Publication date: 1981-02-23

Description

Изобретение относится к пищевой промышленности и может быть использовано в производстве безалкогольных напитков. _The invention relates to the food industry and can be used in the production of soft drinks. _

Известен способ получения напитков ³из молочной сыворотки, включающий ее обезжиривание, фильтрацию, тепловую обработку, выдержку, сепарацию и смешивание с ингредиентами (.11 .A known method of producing drinks ³ from whey, including its degreasing, filtration, heat treatment, aging, separation and mixing with the ingredients (.11.

Однако известный способ не обес- ^ипечивает получение стойких напитков высокого качества.However, the known method does not ensure ^and ensures the production of persistent high-quality drinks.

Цель изобретения — повышение стойкости напитков и их качества.The purpose of the invention is to increase the durability of drinks and their quality.

Поставленная цель достигается тем, 15 что сыворотку после сепарации -сгущают под вакуумом, вносят в нее активированный уголь в соотношении 1:50 и перемешивают в течение 5-10 мин с последующей фильтрацией, а смесь с ингре- 20 диентами выдерживают при 10-12°с в течение 20-24 ч, фиильтруют, после чего добавляют сахар и лимонную кислоту.This goal is achieved by the fact that, after separation, the whey is thickened under vacuum, activated carbon is introduced in it at a ratio of 1:50 and stirred for 5-10 minutes, followed by filtration, and the mixture with ingredients is kept at 10-12 ° s for 20-24 hours, filtered, after which sugar and citric acid are added.

Пример. 235,5 кг осветленной и обезжиренной молочной сыворотки, например творожной, нагревают до 95°С, выдерживают -20 мин, сепарируют, сгущают до содержания сухих веществ 35%, выдерживают 20 мин при 95°С, 30 центрифугируют. В концентрат вносят адсорбент, например активированный уголь, в соотношении 1:50 и смесь перемешивают 5 мин. Уголь отделяют, получают концентрат в количествеExample. 235.5 kg of clarified and fat-free whey, for example, cottage cheese, is heated to 95 ° C, kept for -20 min, separated, concentrated to a solids content of 35%, kept for 20 min at 95 ° C, 30 centrifuged. An adsorbent, for example, activated carbon, is added to the concentrate in a ratio of 1:50 and the mixture is stirred for 5 minutes. Coal is separated, concentrate is obtained in an amount

16,3 кг с содержанием сухих веществ 35%, пастеризуют и смешивают с 50 л спиртованного вишневого сока и 3,0кг колера. Смесь выдерживают 20 ч при 10°С, фильтруют, фильтрат смешивают с 93,5 л 65%-ного сахарного сиропа и 1,52 л 50%-ной лимонной кислоты, выдерживают 18 ч при 10°C, фильтруют и направляют в разлив.16.3 kg with a solids content of 35%, pasteurized and mixed with 50 l of alcoholized cherry juice and 3.0 kg of tint. The mixture was held for 20 hours at 10 ° C, filtered, the filtrate was mixed with 93.5 l of 65% sugar syrup and 1.52 l of 50% citric acid, held for 18 h at 10 ° C, filtered and sent to the spill.

Предлагаемый способ позволяет получать напитки со стойкостью не менее 15 сут, а также повысить качество напитков за счет введения в него ценного биологического продукта молочной сыворотки.The proposed method allows to obtain drinks with a resistance of at least 15 days, as well as to improve the quality of drinks by introducing into it a valuable biological product of whey.

Claims

The invention relates to the food industry and can be used in the production of soft drinks. A known method for producing a beverage from whey, including its defatting, filtration, heat treatment, aging, separation and mixing with ingredients 11J. However, the known method does not provide high quality persistent drinks. The purpose of the invention is to increase the stabliness of the drinks and their quality. The goal is achieved by the fact that the serum after separation is condensed under vacuum, activated carbon is introduced into it in a ratio of 1:50 and stirred for 5-10 minutes with subsequent filtration, and the mixture with the ingredients is kept at 10-12 ° C for 20-24h, fill, then sugar and citric acid are added. Example. 235.5 kg of clarified and defatted whey, such as cottage cheese, are heated to 95 ° C, held for -20 minutes, separated and thickened to a dry matter content of 35%, content: a) T 20 minutes at 95 ° C, centrifuged. An adsorbent, such as activated carbon, is introduced into the concentrate in a ratio of 1:50 and the mixture is stirred for 5 minutes. The coal is separated, a concentrate is obtained in an amount of 16.3 kg with a solids content of 35%, is pasteurized and mixed with 50 liters of spirited cherry juice and 3.0 kg of color. The mixture is kept at 10 ° C for 20 hours, filtered, the filtrate is mixed with 93.5 liters of 65% sugar syrup and 1.52 liters of 50% citric acid, kept at 10 ° C for 18 hours, filtered and sent to the bottom . The proposed method allows to obtain beverages with a durability of at least 15 days, as well as to improve the quality of beverages by introducing into it a valuable biological product of whey. The invention of the method for producing beverages from whey, including its degreasing, filtration, heat treatment, aging, separation and mixing with ingredients, characterized in that

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increase the stability of drinks and their ka- after which they add sugar and limonism, the serum after separation of cry-ny acid, is sprinkled under vacuum, activated carbon is introduced into it in a ratio of 1: 50. Information sources

and sprinkled into account for 5–10 minutes during examination by subsequent filtration, and the mixture from 1. M. Kovalenko. Processing by secondary ingredients is carried out with 10 dairy raw materials. M., Pishcheva

12 ° C for 20-24 h, filtered, industry, 1965, p. 32-33.