UA115213C2 - METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE - Google Patents
METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASEInfo
- Publication number
- UA115213C2 UA115213C2 UAA201612604A UAA201612604A UA115213C2 UA 115213 C2 UA115213 C2 UA 115213C2 UA A201612604 A UAA201612604 A UA A201612604A UA A201612604 A UAA201612604 A UA A201612604A UA 115213 C2 UA115213 C2 UA 115213C2
- Authority
- UA
- Ukraine
- Prior art keywords
- milk protein
- berry
- manufacture
- coagulation
- coagulant
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Винахід належить до молочної промисловості і може бути використаний при виробництві комбінованих продуктів з ягідними компонентами, зокрема сиркових продуктів, паст, мас та десертів. Спосіб виробництва молочної білково-ягідної основи, що включає нормалізацію, пастеризацію, коагуляцію молочних білків, відділення сироватки, самопресування, охолодження, фасування, причому як коагулянт використовують гомогенізовану чорносмородинову пасту в кількості 5-9 %, коагуляцію проводять за температури 73-77 °C з витримкою 1-3 хвилини. Технічним результатом є збагачення продукту незамінними нутрієнтами, які забезпечують високу біологічну та харчову цінність, при цьому значно покращується мінеральний склад молочної білково-ягідної основи, підвищується вміст вітамінів, продукт набуває інтенсивного забарвлення відповідно до використаного коагулянта.The invention relates to the dairy industry and can be used in the manufacture of combined products with berry components, in particular cheese products, pastes, masses and desserts. A method of producing a milk protein-berry base, comprising normalization, pasteurization, coagulation of milk proteins, separation of whey, self-pressing, cooling, packaging, and using a homogeneous blackcurrant paste in the amount of 5-9% as a coagulant, coagulation is carried out at a temperature of 73-77 ° with a holding time of 1-3 minutes. The technical result is the enrichment of the product with essential nutrients that provide high biological and nutritional value, while significantly improving the mineral composition of milk protein and berry base, increasing the content of vitamins, the product becomes intense color in accordance with the used coagulant.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA201612604A UA115213C2 (en) | 2016-12-12 | 2016-12-12 | METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA201612604A UA115213C2 (en) | 2016-12-12 | 2016-12-12 | METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE |
Publications (1)
Publication Number | Publication Date |
---|---|
UA115213C2 true UA115213C2 (en) | 2017-09-25 |
Family
ID=59894695
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA201612604A UA115213C2 (en) | 2016-12-12 | 2016-12-12 | METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA115213C2 (en) |
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2016
- 2016-12-12 UA UAA201612604A patent/UA115213C2/en unknown
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