RU2441391C2 - Production method of whey extract from fruit squeezing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: this method covers whey extracts from vegetable stock for its further use in foodstuff and beverages production. This production method of milk-whey extract on milk whey base using vegetable stock includes vegetable stock chopping, milk-whey extraction and its infiltration. Dried fruit squeezing is used as vegetable stock which is steamed before extraction, and then is stored until chopped particles soak. Further milk whey is injected, and received mix undergoes heating in super high frequency field at 1.5 kW/kg capacity in 6 steps, each time the mix is heated up to 65-67°C and cooled to 15°C.

EFFECT: enhancement of extraction process with maximum extraction and preservation of nutrients contained in vegetable stock.

1 dwg, 3 tbl

Description

The present invention relates to the food industry, namely to whey extracts from plant materials with high biological and functional activity for use in the production of food and beverages.

Known methods for producing dairy plant extracts using whey as an extractant, for example, according to RF patents No. 2345543, A23C 23/00, No. 2301531, A23C 21/08.

Closest to the claimed method according to the technical nature and the achieved result is the solution according to the patent of the Russian Federation No. 2358475, A23L 1/30. A known method for producing a milk-vegetable extract based on whey using vegetable raw materials involves grinding plant materials, extraction with milk serum for 1 h - 1 h 30 min, at a temperature of 40 ° C, with a ratio of raw material and solvent 1: 20-1: 30 and further filtration of the extract.

The disadvantage of this method is the duration of the extraction process, insufficiently effective extraction of biologically active substances from plant materials.

The applicant sets the task of obtaining a milk-vegetable extract based on whey and fruit and berry squeezes for inclusion in the formulation of a number of traditional food products. The technical result is the intensification of the extraction process with the maximum extraction and preservation of the nutrients contained in plant materials (fruit and berry squeezes).

The technical result is achieved by the fact that in the proposed method for producing a milk-vegetable extract based on whey using vegetable raw materials, including grinding vegetable raw materials, extraction with milk whey and filtering, according to the invention, dried fruit and berry squeezes are used as vegetable raw materials, which before extraction steamed, then allowed to mature until swelling of the crushed particles, after which milk whey is introduced and heat treatment is carried out impurity in the field of microwaves at a power of 1.5 kW / kg in 6 steps, each time heating the mixture to 65-67 ° C and cooling to 15 ° C before filtration the mixture was cooled to 20 ° C.

Steaming of dry ground vegetable raw materials leads to active wetting of the surface of the particles and their swelling when the raw materials are aged before extraction, which increases the yield of extractives when processed in a microwave field at lower extraction temperatures compared to the known technology, and also preserves biologically active substances that are sensitive to temperature. Multistage processing in an ultra-high frequency field (in a microwave oven) has a pasteurization effect for most microorganisms, and a temperature of 65 ° C allows maximum preservation of the native biologically active substances of the extractant (whey) and the extracted component.

The proposed method allows you to save useful for the body polyphenolic compounds, which with prolonged heating are destroyed or become poorly digestible forms. The proposed method will be good for extracting anthocyanins (dyes), for example, from viburnum and lingonberry extracts. Given the great sensitivity and specific properties of whey proteins - immunoglobulins, such as immunoglobulin G, and lactoperoxidase to elevated temperatures, the short duration of the heat treatment will maintain their high biological value.

The method is as follows.

Dried squeezes (bagasse) of fruit and berry raw materials (humidity not more than 14%) obtained in the production of juices are crushed to a particle size of 1-2 mm, sieved through sieve No. 2 and a passage from the sieve is used to produce the extract. After that, the crushed squeezes are treated with hot steam (temperature 105 ° C) in a fluidized bed for 20 s. The ratio of volumetric masses of steam and raw materials is 1:10. Then, the processed raw materials are left for aging for 3-5 minutes, after which whey is introduced into the vegetable raw materials, while the amount of vegetable raw materials is from 20 to 30% by weight of whey, depending on the type of raw material. The mixture is heated in a microwave field to a temperature of 65 ° C, followed by cooling to 50-55 ° C. Heating in the microwave field is carried out in several stages. At a power of 1.5 kW / kg, the number of heating steps reaches 6, each heating lasting 30 s with intervals for forced cooling of 90 s. After the last heating, the extract is cooled to 20 ° C and filtered. The porosity of the filters depends on the purpose of the extracts. The resulting extract is poured into a polymer or combination container and stored in it at a temperature of 4-6 ° C for no more than 5 days.

This extract allows the use of milk whey and fruit pulp, which are utilized in processing plants, to create a prophylactic whey extract enriched with vitamins, minerals and polyphenols.

The tables show the results of a study of the chemical composition of fruit squeezes, whey and milk-vegetable extract according to the proposed method.

Table 1 Quality indicators of whey extracts with a hydraulic module value of 1:30 Indicator Lemongrass extract Rosehip extract Lingonberry extract Viburnum extract Humidity% 92.8 92 91.8 93 Acidity, ° T 86 68 97 66 pH 4.14 4.44 four 4.31 Solids,% 7.2 8 8.2 7 Refractive index 1,314 1,345 1,346 1.3435 Density, kg / m ³ 1024 1028 1028 1025 M.d. ash,% 0,065 0,073 0,081 0,061

table 2 Fruit Squeeze Safety Indicators Item name Norm according to SanPiN 2.3.2.1078-01, no more Dog-rose fruit Squeezed cranberries Squeezed viburnum Squeezed lemongrass Toxic elements, mcg / kg Lead 0.5 0.009 0,0235 0,048 0.01 Cadmium 0.05 0.01 0.013 0.012 0.011 Mercury 0.02 0.001 0.012 0.011 0.009 Arsenic 1,0 0.013 0.014 0.015 0.016 Active radionuclides, Bq / kg Cs-137 120 1.12 2.95 1.72 0.92 Sr-90 40 0 0 7.42 6.41 The amount of pesticides, mg / kg HCH isomers 0.5 0,0009 0.0011 0.0021 0.0051 DDT and its metabolites not found not found 0.00009 0.0001 0.01

Table 3 The mineral composition of whey extracts Item name Rosehip Whey Extract Lingonberry Whey Extract Viburnum Whey Extract Schisandra Whey Extract Macronutrients, mg / 100 g Calcium fifteen eleven 12 12 Phosphorus 7 6 3,1 10,4 Magnesium 12 12 7.2 6 Potassium twenty 5 one one Iron 0.292 1.15 1.33 0.872 Trace elements, mcg / 100 g Copper 39 23.5 20.8 11,2 Zinc 346 57.1 50,5 38.6 Manganese 191 83.1 7.3 23.1 Chromium 0.9 0.19 0.19 0.35 Nickel 0.18 0.28 0.75 0.49 Selenium one 5 2 5

Claims (1)

A method of obtaining a milk-vegetable extract based on whey using vegetable raw materials, including grinding vegetable raw materials, extraction with milk whey and filtering, characterized in that the dried fruit and berry extracts are used as vegetable raw materials, which are steamed before extraction, then allowed to mature until swelling of the crushed particles, after which milk whey is introduced and the mixture is heat treated in the field at high frequencies at a power of 1.5 kW / kg in 6 method, each time heating the mixture to 65-67 ° C and cooling to 15 ° C, before filtering the mixture is cooled to 20 ° C.