UA115213C2 - METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE - Google Patents

METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE

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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
Application number
UAA201612604A
Other languages
Ukrainian (uk)
Inventor
Олена Вікторівна Грек
Олена Олександрівна Красуля
Тетяна Володимирівна Пшенична
Original Assignee
Національний Університет Харчових Технологій
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Національний Університет Харчових Технологій filed Critical Національний Університет Харчових Технологій
Priority to UAA201612604A priority Critical patent/UA115213C2/en
Publication of UA115213C2 publication Critical patent/UA115213C2/en

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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.

UAA201612604A 2016-12-12 2016-12-12 METHOD OF MANUFACTURE OF MILK PROTEIN AND FRUIT BASE UA115213C2 (en)

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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