UA134358U - MILK ACID COMPOSITION - Google Patents

Abstract

The composition of milk jelly containing milk base, potato starch, and as a filler use walnut paste milky-wax ripeness.

Description

The useful model belongs to the food industry, in particular to the milk processing industry, namely to the production of milk jelly.

The known composition of milk jelly (Workshop on technology of milk and dairy products:

Education manual / O.V. Grek, N.M. Yushchenko, T.G. Osmak et al. - K.: NUHT, 2015. - 431 c), containing whey from sour milk cheese, white sugar, starch, in the following ratio of components, mass. 9: whey from sour milk cheese 85.0-87.00 white sugar 9.0-10.5 starch 4.0-4.5.

The disadvantage of the known method is obtaining a finished product with unstable quality indicators and low biological value.

The basis of a useful model is the task of developing a recipe for milk jelly based on milk (milk, buttermilk, whey from sour milk or solid cheese) by adding walnut paste of milk-waxy ripeness, which provides high organoleptic indicators and contributes to the expansion of the range of milk drinks.

The task is solved by the fact that milk jelly contains a milk base (milk, buttermilk, whey from sour-milk or hard cheese), potato starch, according to a useful model, walnut paste of a milk-wax consistency is used as a filler, with the following ratio of components, mass Fo: milk base 93.5-94.3 potato starch 3.5-3.7 walnut paste milk-waxy ripeness 2.0-3.0.

The causal relationship between the set of proposed features and the expected technical result is as follows.

As a dairy base, you can use milk, buttermilk, whey from sour milk or hard cheese.

Milk whey is a biologically valuable raw material that contains 92.8-95.8 95 water and 4.2-7.2 95 dry substances, including protein substances 0.5-1.1 95 (mostly albumins and globulins, the content of which is 90 95 of the total amount, the rest - casein residues), lactose 3.9-4.9 95, fats 0.04-0.6 95, vitamins - В, Вве, В:и2, С, А, 0 , E, organic acids 0.1-0.4 95 - mainly lactic, citric and nucleic acids, mineral substances 0.6-0.7 o - macro - (cations of potassium, sodium, calcium, magnesium and anions of citric, phosphorous, lactic, hydrochloric, sulfuric and carbonic acids) and trace elements (iron, copper, manganese, cobalt, iodine, silicon, germanium, etc.), etc.

Milk is an extremely valuable human food product. It includes: 83-

Of 89 95 water and 11-18 9o dry matter. Milk solids include (95): milk fat - 2.0-6.0; nitrogenous substances - 2.0-6.0; milk sugar 4.0-5.0; mineral substances - 0.6-0.8; citric acid - 0.1-0.2. Milk contains nitrogenous substances (95): casein - 2.0-4.0; milk globulin - up to 0.1; milk albumin - 0.2-0.6 and other non-protein nitrogenous substances - 0.05-0.2.

Maslyanka is the plasma of cream, which is obtained by processing it into butter. The composition of buttermilk includes proteins, carbohydrates (lactose), milk fat, as well as non-protein nitrogenous compounds, mineral salts, enzymes, organic acids and almost all compounds of whole milk. It is a source of high-value protein, which contains amino acids with lipotropic properties, such as methionine, cystine, etc. Buttermilk contains vitamins В, Бе, В.и2, C, E, pantothenic acids.

Walnut paste of milk-wax maturity is produced from the kernels of nuts, which contain approximately 5095 fat, about 22 95 protein, including essential amino acids, and 16 95 carbohydrates. Kernels of milk-wax ripeness weighing about 15 grams contain more than 100 mg of vitamin C, which corresponds to twice the daily norm for adults. The composition of the paste based on milk-waxy walnuts includes essential oils, organic acids, alkaloids, glycosides, saponins, coumarins, carotenoids, water-soluble vitamins, phytoncides, phenolic compounds, tannins, trace elements. Such unique natural complexes determine both the preventive effect and the possibility of using walnut paste as a technological food additive, since it has various flavoring, tannin, antioxidant, antimicrobial and other properties. Thus, the use of walnut paste of milk-wax maturity enriches products with substances necessary for the daily prevention of the body against diseases and harmful effects of the environment.

Potato starch is a carbohydrate (polysaccharide) consisting of a mixture of amylose and amylopectin. In this recipe, potato starch is used as a thickener, which has structure-forming properties. A characteristic feature is its nutritional value and ensuring the normal functioning of the body.

Examples of recipes and organoleptic indicators of milk jelly are given in Tables 1 and 2, respectively.

Table 1

Examples of recipes for measuring milk jelly

Milk base (milk, buttermilk, whey from sour milk cheese or that 95.0 Za, 93.5 93.0 solid)

Walnut paste o

Table 2

Organoleptic indicators of the finished product

Indicator

There are single ones. inclusions Minor inclusions are present Clear sediment

Consistency and and . the appearance of insoluble | insoluble particles of nut | insoluble particles of particles of nut paste nut paste paste

With a little

Taste and smell With not expressed expressed With a pleasant milky, bitter-nutty and nutty taste and a nutty taste and aroma

Color Light cream Cream - even cream with a greenish tint

From the above data, it was established that milk jelly, which contains walnut paste of milk-wax maturity in the amount of 2.0-3.0 95, i.e. examples of Mo 2.3 recipes, is characterized by the highest organoleptic indicators, increasing the consumer value of the finished product.

The technical result consists in the development of a recipe for milk jelly on a milk basis due to the addition of walnut paste of milk-waxy ripeness, which provides high organoleptic indicators and contributes to the expansion of the range of milk drinks.

Claims (1)

USEFUL MODEL FORMULA The composition of milk jelly, which contains a milk base, potato starch, which differs in that walnut paste of a milk-wax consistency is used as a filler, with the following ratio of components, mass. 90: milk base 93.5-94.3 potato starch 3.5-3.7 walnut paste of milk-wax consistency 2.0-3.0.