SU944526A1 - Method of preparing serum for producing alcohol free beverages - Google Patents

Description

one

The invention relates to the dairy industry and can be used to prepare soft drinks from whey.

A known method of preparing whey for preparing soft drinks includes removing milk fat, adding citric acid, heating to 90-95 ° C, holding at this temperature for 20-30 minutes, removing sediment, adding reagent to release heat-resistant proteins, extract , filtering and cooling l.

In a known method, a significant part of proteins is removed from serum i by applying heat and tannic acid (gallotanin). This leads to an improvement in transparency and an increase in the stability of beverages during storage, but does not add useful properties to the beverage. In addition, tannic acid is an expensive and scarce raw material.

The aim of the invention is to improve the quality of the drink.

To this end, in the method of preparing whey for preparing soft drinks, including the removal of milk fat, the addition of citric acid, heating to 90-9U C,

fO extract at this temperature for 20-30 minutes, removing the precipitate, adding a reagent to isolate heat-resistant proteins, aging, filtering and cooling, as

15 reagents use tea, the latter being added after the precipitate is separated in an amount to the mass of the whey, and after cooling ascorbic acid is added to the whey

20 in the amount of 0.008-0.0U to the mass of serum.

The method is carried out as follows. 3 Cheese whey, pre-freed from fat residues, with a titrated acidity of 18-25 T, protein content 0,., 83 is acidified with citric acid in an amount of 10-15 g / LJ heated to 90-31 C and maintained at this temperature of 20 -30 min. At the same time, the heat-sensitive fractions of proteins, as a result of the disturbance of the aggregative stability of gobod, denature coagulate. Pre-acidification with lyric acid increases the amount of the isolated protein, since it shifts the reaction of the medium to the acidic side of the pH range 6, corresponding to the isoelectric point of the thermosensitive fractions of whey proteins. The precipitated proteins are separated. In the thus purified whey with a protein content of 0.2-0.9 at 85-90 ° C, tea is introduced in an amount of 2k% by weight of the whey and kept for a minute. At the same time, whey is enriched with tea extractive substances (caffeine, tannins, essential oil), as well as bioflavonoids (rutin, hepatperidin, catechins) K. the whey flavor is also weakened. In addition, the tea line extracted with the hot aqueous phase of serum forms hydrogen bonds with peptide groups of heat-resistant protein fractions (not isolated during the heating process). The protein complex formed with tea tannin has a high molecular weight and is capable of precipitating. After aging, the serum is filtered and cooled to. Ascorbic acid is added to chilled whey in the amount of 0.008-0.01% by weight of the whey, enriched for whey with vitamin C, moreover, the group P vitamins contained in tea are most active in the presence of ascorbic acid. The resulting whey has a tea color and flavor, the residual protein content is 0.25-0.30%. Example 1. To 1000 g of natural defatted cheese whey with titrated acidity, a protein content of 0.67, add C g of citric acid, heat to 93 ° C and keep at this temperature for 25 minutes, the precipitate is separated by filtration. 19.7 g of tea (2% by weight of serum) is added to the thus purified serum and kept for 35 minutes at. The mixture is filtered, the filtered serum is cooled before and 0.01 g of ascorbic acid is added. Example 2. To 1000 g of serum purified by thermal denaturation (as in Example 1), 39, tea (4% by weight of serum) are added and kept for 35 minutes at, the mixture is filtered, cooled before and 0.01 g is added. ascorbic acid. (A comparative analysis of the known and proposed methods is given in the table.

Tannic acid

The introduction of reagents Weak yellow-green

Whey

Taste

Tea and after cooling ascorbic acid

Tea with a very weak whey flavor From weak to tea (depending on the amount of tea)

Smell

Content of essential oils, mg

Caffeine content, mg%

The content of vitamins of group P, mg%

Claims (1)

The content of ascorbic acid, mg%. Thus, the use of tea and ascorbic acid instead of tannic acid leads to a change in the base rate for the better, i.e. in the direction of improving the quality of the product. In addition, the use of less expensive and scarce substance - tea (and you can use tea production waste - coarse tea leaves, tea i marks) because the effect achieved leads to cheaper process (less expensive auxiliary raw materials, saving food dyes, flavors and etc.). The invention The method of preparation of whey for the preparation of non-alcoholic beverages with weak whey 0.1-0.6 2-8 6-10 1.0 9-10 KOV, including the removal of milk fat, the introduction of citric acid, heating to 90-95 ° C, holding at this temperature for 20-30 minutes, removing sediment, adding a reagent to isolate heat-resistant proteins, holding, filtering and cooling, so that, in order to improve the quality of the beverage, tea is used as a reagent, the latter being added after the precipitate is removed in an amount to the mass of the whey, and after cooling, the whey is added ascorbic acid in the amount of O, 008-0, ОU to the mass of serum. Sources of information taken into account in the examination 1. US patent number 3 19398, cl. 26-583, 1971.