RU2266661C1 - Method for producing of beverage from quark whey - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves heating, holding and filtering whey; introducing therein whey extract of ground dog rose fruit, bilberry sprouts, prostrate knotweed grass, common nettle leaves, horsetail grass in an amount of 8.4% by weight of whey; adding into resultant mixture blended fruit juice in an amount of 20-30% and honey in an amount of 2-5% by weight of whey and mixing; pasteurizing and cooling produced mixture; introducing potassium aspartame and potassium acesulfame, each being added in an amount of 0.005-0.01 wt%; bottling. Method allows prophylactic milk product to be obtained.

EFFECT: increased biological activity and improved quality of milk product, and also increased yield of extractive substances from raw plant material.

4 ex

Description

The invention relates to food and dairy industries, namely to the production of whey-based soft drinks.

A known method of producing a beverage based on whey. The method involves blending whey with juice and sugar syrup, pasteurization of the blend, cooling to 40-45 ° C, clarification with a proteolytic enzyme preparation, filtration, heating to inactivate the enzymes and bottling.

The disadvantage of this method is the use of an expensive enzyme preparation in the composition of the drink, a low content of biologically active substances,

A known method of producing a beverage from whey, comprising introducing sugar into the curd un clarified whey, pasteurizing the resulting mixture, cooling, introducing juice, saturation with carbon dioxide and bottling.

The disadvantage of this method is the use of unclarified curd whey as an extractant, which affects the yield of extractives from plant materials.

A known method of producing a beverage from whey, comprising heating, aging, filtering, adding filler to whey, mixing, heating, aging, cooling, bottling and storage of the product. As a filler, extract of hawthorn or wild rose in the amount of 10-13% by weight of serum is used. To prepare the extract, the fruits are crushed, clarified whey, sugar are added to them, the contents are boiled in a water bath, cooled, filtered.

The disadvantage of this method is the use of sugar syrup in the beverage formulation, which does not allow its use for diabetic nutrition.

The problem to which the invention is directed is to create a milk drink for prophylactic purposes, to use secondary milk raw materials, to increase biologically active substances, the quality of the drink, as well as the yield of extractives from plant materials.

This is achieved by the fact that in the method for producing a beverage from cottage cheese whey, including heating the whey, aging, filtering, adding a whey extract of crushed rosehips, a sweetening component, mixing, pasteurization, cooling and bottling, in contrast to the prototype for producing whey extract along with with chopped rose hips, chopped bilberry shoots, highlander grass, dioica nettle leaves, horsetail grass in the amount of 8.4% by weight of serum are used, and before remeshivaniem added to the resulting mixture blended fruit juice in an amount of 20-30% and honey in an amount of 2-5% by weight of whey, and as a sweetening component comprises aspartame and potassium acetosulfame of 0.005-0.01% being made after cooling.

The plant extract in a milk drink is used as a complex of biologically active substances with sugar-lowering properties. Blueberry shoots have an insulin-like effect due to the content of neomertillin, astragaline, tannins, flavonoids, ascorbic acid and other substances. The physiological properties of wild rose in relation to preventive nutrition are determined by the content of biologically active substances in the fruits. The chemical composition of the fruit is a multivitamin preparation and surpasses all wild-growing fruits and berries in the content of vitamins of active substances. Dioica nettle leaves have C-vitamin, K-vitamin properties. Nettle leaves contain a large amount of chlorophyll, flavonoids and tannins, silicic and formic acids, pantothenic acid, uretecin glycoside, phytosterol, protein, potassium, calcium, iron, fats, carotene and other substances. The use of horsetail grass in a curd whey drink is due to the presence of flavonoids (equizetrin, luteolin, isocvercitrin), silicic, oxalic, malic and ascorbic acid, carotene, alkaloids (equizetine, trimethoxypyridine, nicotine), and tannins. Highlander grass contains tannins, flavonol glycoside avicularin, ascorbic acid, vitamin K, carotene, and silicic acid compounds.

The use of aspartame and acesulfame potassium sweeteners in a milk drink makes it possible to add sweetness to the drink without changing its aroma and taste. When using aspartame, sweetness is not felt immediately, but the taste lasts a long time. Aspartame is very stable at room temperature. At temperatures above 150 ° C, its stability is significantly reduced. Acesulfame potassium gives a sensation of sweetness instantly, but the taste is not stable. The joint use of these sweeteners gives a positive effect, allows you to reduce their number when included in the composition of the drink.

To improve the organoleptic properties of the drink make blended fruit juices and natural bee honey, which mask the taste of whey. The composition of honey includes up to 37-39% fructose, which, unlike sucrose, is well tolerated by the body.

A whey drink is prepared as follows. Pre-selected for the production of beverage whey is heated to a temperature of 90 ° C in a bath of prolonged pasteurization (VDP), maintained at this temperature for 2 hours. After precipitation of the protein, the clarified whey is drained and used to prepare the extract. For this, a ground mixture of plant material in the amount of 8.4% by weight of whey is added to the whey. The mixture is heated in a boiling water bath for 15 minutes, insisted 1 hour, filtered.

The resulting extract is combined with clarified curd whey. Blended fruit juice and honey are introduced into it. The resulting mixture is stirred with a stirrer in the tank for 15-20 minutes at a temperature of 50-55 ° C, pasteurized at a temperature of 74-76 ° C, cooled to a temperature of 20-25 ° C, add aspartame and potassium acesulfame in equal amounts, mix, cool up to 8 ° C, poured into packages with a capacity of 0.5 l on the apparatus "Tetra-Pak" and stored from the time of bottling no more than 2 days at a temperature of 4-6 ° C.

To prepare the extract, the following plant raw materials are taken: crushed rose hips, blueberry shoots, bird mountain grass, dioecious nettle leaves, field horsetail grass.

Example 1. Whey is heated to a temperature of 90 ° C, maintained at this temperature for 2 hours. After precipitation of the protein, the clarified whey is drained and used to obtain a whey extract.

To obtain a whey extract, crushed rose hips, blueberry shoots, perennial herbs, dioecious nettle leaves, horsetail grass in the amount of 8.4% by weight of whey are used, heated for 15 minutes in a boiling water bath, insisted for 1 hour, filtered.

The resulting extract is combined with clarified serum. Apple-apricot juice is added to it in an amount of 20-30% and honey in an amount of 2-5% by weight of whey.

The mixture is stirred for 15-20 minutes at a temperature of 50-55 ° C, pasteurized at a temperature of 74-76 ° C, cooled to a temperature of 20-25 ° C and potassium aspartame and acesulfame mixed in equal parts are added in an amount of 0.005-0.01 %, stirred, cooled to 8 ° C, poured into bags. The drink is prepared according to the following recipe (in g per 1 liter of drink): whey - 779.8; apple and apricot juice - 150; sweetener - 0.2; honey - 20; extract - 50.

Example 2. The preparation of the drink differs from example 1 in that the composition of the drink includes apple-peach juice in the following ratio of components (in g per 1 liter of drink): whey - 769.84; apple and peach juice - 150; sweetener - 0.16; honey - 30; extract - 50.

The preparation of the extract is carried out analogously to example 1.

Example 3. The drink is prepared in a manner analogous to example 1. It includes apple-cherry juice in the following ratio of components (in g per 1 liter of drink): whey - 709.84; apple and cherry juice - 200; sweetener - 0.16; honey - 40; extract - 50.

The preparation of the extract is carried out analogously to example 1.

Example 4. The drink is prepared in a manner analogous to example 1. The formulation includes apple and strawberry juice in the following ratio of components (in g per 1 liter of drink): whey - 719.9; apple and strawberry juice - 200; sweetener - 0.1; honey - 30; extract - 50.

The preparation of the extract is carried out analogously to example 1.

This method allows the use of non-waste technology using secondary milk raw materials - cottage cheese whey, which is disposed of at dairy enterprises; create a preventive milk drink enriched with vitamins (B vitamins, ascorbic acid, vitamin K, etc.), flavonoids, organic acids (silicic, oxalic, malic), tannins, glycosides and minerals, as well as increase the yield of extractive substances.

The use of clarified curd whey as an extractant increases the yield of extractives in comparison with aqueous extraction. Determining the percentage of solids in a refractometric method allows us to establish that the whey extract of chopped rose hips contains 6 times more solids, the extract of blueberry shoots - 5.8 times, the extract of dioica nettle leaves - 5.5 times, the extract of horsetail grass field - 5.7 times, the extract of the mountaineer bird - 6 times. The extractability of clarified whey is improved by increasing the ionic strength of the solution due to the presence of a significant number of minerals and carbohydrates in the serum. The low active acidity of this extractant (pH 4.3) promotes the extraction of biologically active substances (alkaloids, etc.) from medicinal plants. Extraction takes place with serum, containing up to 0.4-0.05% fat, of a part of the fat-soluble vitamins contained in the medicinal and technical raw materials (dogrose - vitamin E, K, nettle - carotene, vitamin K, birdman - carotene).

Claims (1)

A method of producing a beverage from cottage cheese whey, including heating the whey, aging, filtering, adding a whey extract of crushed rose hips, a sweetening component to it, mixing, pasteurizing, cooling and bottling, characterized in that crushed rose hips are used along with crushed rose hips shoots of blueberries, herbs of the mountaineer bird, leaves of the nettle dioecious, grass of the horsetail field in the amount of 8.4% by weight of serum, and before mixing in the resulting cm All added blended fruit juice in an amount of 20-30% and honey in an amount of 2-5% by weight of the whey, and aspartame and potassium acesulfame, 0.005-0.01%, which are added after cooling, are used as a sweetening component.