RU2421007C2 - Dairy whey drink preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method involves dairy whey pasteurisation, its cooling, adding a filler represented by milled mass of salted salmon fish milt in an amount of 20-50% of whey weight, homogenisation, adding a lactic acid ferment, stirring, bottling into consumer containers, ripening and cooling.

EFFECT: invention allows to produce a drink with increased food value and improved biological value, improved organoleptic indices properties as well as to extend the range of cultured milk products.

4 tbl, 9 ex

Description

The production method relates to the food industry, namely to the dairy industry, in particular to the technology for the production of fermented milk drinks.

A known method of producing a beverage based on whey, according to which the pasteurized clarified whey is cooled to 37 ° C, mixed, make ferment in the amount of 5-7%, containing Lactobacterium acidophilum and yeast, fermenting lactose, ferment, cool, make the dye in the form of sugar syrup , burnt sugar or kvass wort concentrate and poured (RF patent No. 2112392). The disadvantage of this method is its complexity due to the multicomponent composition and low biological and nutritional value of the product obtained by the method.

A known method for the production of fermented milk drink, including pasteurization of whey, fermentation by introducing kefir starter in the amount of 15-30% by weight of the mixture, fermentation until the acidity of the mixture 85-90 ° T. Then, after ripening, citric acid in an amount of less than 0.1% is added to the mixture until the acidity of the mixture reaches 90-130 ° T and sorbic acid in an amount of 0.05% by weight of the drink. Cool and pour. Sour-milk drink may contain flavoring fillers. The technical result consists in expanding the assortment of fermented milk drinks based on whey (RF patent No. 2303877).

The disadvantage of this method is its complexity due to the multicomponent composition and low biological and nutritional value of the product obtained by the method.

The closest to the claimed method according to the essential features and the technical result achieved is a method of producing a beverage from whey, including pasteurization of whey, before which filler is added - chicory, cooling, fermentation with a starter prepared using a bacterial preparation containing bifidobacteria and lactococcus, ripening, mixing and bottling. The drink obtained by this method has therapeutic and prophylactic properties (RF patent No. 2105491).

However, despite the fact that serious contraindications to chicory were not revealed by side effects, there may be agitation and a strong cough, as well as excessive appetite, which must be taken into account when full and obese (http://www.mednar.ru/rasteniya/305.php )

The disadvantage of this method is the use of an excipient, which can provoke an exacerbation of chronic diseases in remission, especially in people with metabolic syndrome.

The objective of the invention is the creation of a method of producing a drink from whey with high nutritional value and improved biological value, aimed at improving the organoleptic characteristics obtained by the method of the product, expanding the range of fermented milk drinks.

The problem is solved in that the method for producing a beverage from whey includes pasteurization of whey, cooling, making filler, which is used as a crushed mass of salted milk of salmon fish in an amount of 20-50% by weight of whey, homogenization, making lactic acid starter, mixing , bottling in consumer packaging, ripening and cooling.

Common essential features in relation to the prototype in a method for producing a whey beverage are whey pasteurization, cooling, lactic acid starter culture, filler application, fermentation, stirring and bottling.

Unlike the prototype, the component used is not a plant-derived component, but a crushed mass of salted milk of salmon fish, which is added to pasteurized milk whey in an amount of 20-50% by weight of the whey, followed by homogenization, and then the yeast is introduced, mixed, poured into consumer packaging for fermentation to normalized acidity.

The technical result consists in increasing the nutritional and biological value of a milk whey drink, which can be used as a dietary and therapeutic, as well as improving the organoleptic characteristics of the drink obtained in accordance with the invention.

The technical result is achieved by introducing into pasteurized milk whey a crushed mass of salted milk of salmon fish containing biologically active substances, including polyunsaturated fatty acids such as omega-6 and omega-3, DNA and others, as well as fermentation of lactic acid bacteria, which give useful healing properties of the drink. The use of crushed mass of salted milk allows you not to resort to the use of salt, to give the product a taste, also acts as a preservative component in the product as a whole.

Whey is a biologically valuable raw material and, in accordance with the concepts of balanced and adequate nutrition, is characterized by a number of useful properties.

Whey contains a significant amount of protein, almost 90% represented by biologically valuable whey proteins. These proteins are close to blood proteins, they are carriers of immunoglobulins that perform protective functions of the body, and serve as additional sources of irreplaceable acids, which play a special role in biological processes that occur in the body. Substances dissolved in serum are easily absorbed by the body. The fat contained in serum has a highly dispersed composition (76% of fat globules with a diameter of less than 2 microns), which also determines its rapid and complete absorption by the body.

Serum carbohydrates, represented mainly by lactose, which upon hydrolysis produces glucose and galactose. Slow hydrolysis of lactose helps maintain an acidic environment in the intestine and thereby protects the entire intestinal tract from pathogenic microorganisms, especially putrefactive and infectious pathogens. Lactose stimulates intestinal motility. These properties are of particular importance in food for diabetics, the elderly, as well as people suffering from diseases of the gastrointestinal tract.

The energy value of lactose (374 cal / 100 g) is similar to the energy value of sucrose (394 cal / 100 g), which allows the use of lactose instead of sucrose in food production without reducing their caloric value. However, unlike traditional carbohydrates, lactose is a source of energy for a longer time. Consuming lactose-containing foods does not lead to obesity. This is due to a slower absorption of lactose in the gastrointestinal tract compared with other carbohydrates. Due to the slow absorption of lactose, there is no significant increase in blood sugar.

Lactose facilitates digestion, maintains the necessary balance between the components of the mineral complex in the blood. Mineral substances in serum are represented by organic (0.1-0.4%) and inorganic (0.6-0.7%) compounds. The composition of the mineral part of the serum is due to cations of potassium, sodium, magnesium, calcium, etc., as well as anions of citric, phosphoric, hydrochloric, sulfuric, lactic and carbonic acids.

It contributes to the absorption of calcium, magnesium and phosphorus; calcium deficiency is the most common form of mineral deficiency in various population groups. In addition, lactose does not produce stone formation on the teeth, unlike traditional carbohydrates.

Lactose inhibits the inactivation of vitamin C in vegetable products. It promotes the absorption of vitamins from food and amino acids formed during the enzymatic breakdown of protein substances.

Currently, the use of milk is widely used in the food industry. Traditionally, salmon products are valuable fish products that contain high levels of protein with an average lipid content. Salmon milk simultaneously contains a number of components, including enzymes (hyaluronidase), gonadotropic peptide hormones, steroid hormones. They are characterized by a high content of protein (12.1-20.3%), lipids (1.1-3.6%), deoxyribonucleic acid (up to 12%). Milk lipids are characterized by a high content of essential polyunsaturated fatty acids - about 50% (Literature according to the dissertation for the degree of candidate of technical sciences M.A. Podsosonnaya “Consumer properties of canned food from unconventional raw materials of the water industry using smoke-spicy flavorings ").

The fatty acid composition of lipids of salmon milk is given in table 1

Table 1 Fatty acid composition of salmon milk Fatty acid Content% Tridecan C ₁₃ : 0 0.15 Myristine C ₁₄ : 0 1.75 Myristolein C ₁₄ : 1 0,07 Pentadecane C ₁₅ : 0 0.40 C ₁₅ : 1 0.11 Palmitic C ₁₆ : 0 14.52 Palmitoleic C ₁₆ : 1 1.81 Margarine C ₁₇ : 0 0.53 Stearin C ₁₈ : 0 2,55 Oleic C ₁₈ : 1ω9 16.54 Linoleic C ₁₈ : 2ω6 19.26 Linolenic C ₁₈ : 3ω3 alfa 0.91 Linolenic C ₁₈ : 3ω6 gamma 0.11 Peanut C ₂₀ : 0 0.16 Eicosaenic C ₂₀ : 1ω9 0.49 Arachidonic C ₂₀ : 4ω6 0.81 Eicosapentaenoic C ₂₀ : 5ω3 14.20 Geneukosan C ₂₁ : 0 0.93 Docosahexaenoic C ₂₂ : 6ω3 10.38

Milk lipids are rich in phospholipids, these components are an integral part of the cells of the human body, nerve fibers and brain cells. They provide the processes of transfer of fat-soluble vitamins, the breakdown of fats and cholesterol, are natural antioxidants. The constant use of phospholipids improves the functions of memory, the nervous system and the liver, delays the aging process of body cells.

Only salmon and herring milk contains proteins of a specific composition - protamines, while most other fish species do not have milk in their milk. As you know, protamines have their own high biological activity, namely, pronounced antihemorrhagic action.

The general chemical composition of Far Eastern salmon milk is shown in Table 2.

table 2 The chemical composition of Far Eastern salmon milk Name of substance Content% DNA 12.0 Ribonucleic Acid (RNA) 0.3 Acid soluble products 0.1 Protein 8.7 Water 78.5 Other 0.4

An important indicator of milk (salted, frozen) is the quantitative content of nucleic acids. The milk of salmon fish at any stage of maturity contains DNA.

Salmon milk DNA activates physical and mental performance by 10-15%, reduces the level of neurotization and emotional tension, improves memory processes, has a general strengthening effect, delays the aging process, increases immunity and resistance to infections, and lowers serum cholesterol.

Given the positive effect of milk DNA on the human body, it is promising that milk enrich food products with the aim of correcting their impaired immune status and increase the body's resistance to various adverse effects (“Immunotropic properties of deoxyribonucleic acid from salmon milk”, Besednova N.N. , Kasyanenko Yu.I., Epshtein L.M., Gazha A.K.).

Thus, the introduction of salmon milk into milk whey during the production of the drink improves its nutritional value and enrich the drink with biologically active substances of a fatty acid nature, which is shown in table 3 and table 4, respectively.

Table 3 Physico-chemical characteristics of a whey drink Content% Calories Acidity, ° T water protein lipids carbohydrates min things 89.2 4.2 0.8 4.4 1.4 15.8 65-75

Table 4 The fatty acid composition of the whey drink Fatty acid Content% Capric From ₁₀ : 0 1.9 Lauric C ₁₂ : 0 2.5 Myristine C ₁₄ : 0 9.35 Myristolein C ₁₄ : 1 1,08 Pentadecane C ₁₅ : 0 1.12 Palmitic C ₁₆ : 0 28.79 Palmitoleic C ₁₆ : 1ω7 1.91 Margarine C ₁₇ : 0 0.51 Stearin C ₁₈ : 0 10.07 Oleic C ₁₈ : 1ω9 20.43 Linoleic C ₁₈ : 2ω6 1.92 Linolenic C ₁₈ : 3ω3 alfa 0.36 Peanut From ₂₀ : 0 0.16 Arachidonic C ₂₀ : 4ω3 0.41 Eco-pentaenoic C ₂₀ : 5ω3 0.57 Docosahexaenoic C ₂₂ : 6ω3 0.45

Thus, the whey beverage obtained according to the invention is a natural, high nutritional and biological value, low-calorie food product.

The method is as follows.

Milk whey is pasteurized at a temperature of 85-87 ° C with a holding time of 5-10 minutes to more completely destroy conditionally pathogenic or pathogenic microflora, destroy enzymes, better develop microflora of starter culture, improve the consistency of the product, then cool to an optimum fermentation temperature of 28-32 ° C . Salted milk of salmon fish is crushed. The resulting crushed mass of salted milk in an amount of 20-50% by weight of the whey is introduced into pasteurized whey, homogenized, pre-prepared lactic acid starter is added in the amount of 5.0% by weight of whey with vigorous stirring, then it is fed into a consumer packaging and tightly corked , then thermostat at a temperature of 32 ° C. Fermentation lasts for 9 hours, until a standardized acidity of not more than 70 ° T is reached and a clot forms. The end of the fermentation is determined by the acidity and density of the clot, determined by the generally accepted methods in the production of fermented milk products. At the end of the ripening, the product is sent for cooling to a temperature of 6-8 ° C, and its maturation takes place there.

Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

Sourdough preparation:

50 ml of milk is heated to a temperature above 100 ° C, then cooled to a temperature of 32 ° C, add the starter culture of lactic acid bacteria (Bulgarian bacillus or bio-yogurt and biosmetane or acidophilus bacillus) in an amount of 3% of the mass of milk used to prepare the starter culture, intensively mix until completely dissolved.

Example 1. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 200 g (20% by weight of whey) of crushed milk is added to pasteurized whey, thoroughly homogenized, pre-prepared sourdough is added - Bulgarian bacillus - in the amount of 5.0% by weight of whey with vigorous stirring, then served in a consumer packaging and tightly cork. The corked product is thermostated at a temperature of 32 ° C, fermentation lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the level of acidity and density of the clot determined by generally accepted methods. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pleasant slightly pungent taste characteristic of sour-milk products, there is no fishy taste and smell. The taste of the product is harmonious. The consistency of the finished product is homogeneous. The color corresponds to the introduced filler.

Example 2. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 200 g (20% by weight of whey) of crushed milk is added to pasteurized whey, thoroughly homogenized, pre-prepared yeast - acidophilus bacillus - is added in the amount of 5.0% by weight of whey with vigorous stirring, then served in a consumer packaging and tightly cork; then the product is thermostated at a temperature of 32 ° C, fermentation lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the level of acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The taste and smell of the finished product is pure sour-milk - there is no fishy taste and smell. The consistency of the finished product is homogeneous, slightly malleable. The color corresponds to the introduced filler, uniform throughout the mass.

Example 3. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 200 g (20% by weight of whey) of crushed milk is added to pasteurized whey, homogenized thoroughly, 5.0% by weight of whey is added with leaven - bio-yogurt and biosmetane (pre-cooked) with vigorous stirring, then served on bottling and corked tightly; then thermostat at a temperature of 32 ° C, ripening lasts for 9 hours, until the acidity of 68 ° T and the formation of a clot. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pleasant harmonious taste characteristic of dairy products. There is no fishy taste and smell in the finished drink. The consistency of the finished product is homogeneous. The color corresponds to the introduced filler.

Example 4: Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 300 g of crushed milk is added to pasteurized whey, thoroughly homogenized, 5.0% of the whey mass is added with a starter - Bulgarian bacillus (pre-cooked) with vigorous stirring, then served on the bottle and corked tightly; Further, the sealed product is thermostated at a temperature of 32 ° C, fermentation lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pleasant taste characteristic of dairy products. There is no fishy taste and smell in the finished drink. The taste of the product is harmonious. The color corresponds to the introduced filler. The product is pleasant in appearance.

Example 5: Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 300 g of crushed milk is added to pasteurized whey, thoroughly homogenized, 5.0% of the weight of the whey is made using acidophilus bacillus (pre-cooked) with vigorous stirring, then it is bottled and tightly corked, then thermostated at a temperature of 32 ° C, fermentation lasts within 9 hours, until an acidity of 65-75 ° T is reached and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 6-8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pleasant taste characteristic of dairy products. There is no fishy taste and smell in the finished drink. The taste of the product is harmonious. The color corresponds to the introduced filler. The product is pleasant in appearance, without impurities.

Example 6: Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 300 g of crushed milk is added to pasteurized whey, thoroughly homogenized, 5.0% of the whey weight is added with bio-yogurt and biosmetane starter (pre-cooked) with vigorous stirring, then it is bottled and tightly corked, then it is thermostated at 32 ° С, fermented lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The taste of the finished product is pleasant, clean, characteristic of fermented milk products. There is no fishy taste and smell in the finished drink. The product is pleasant in appearance, without impurities.

Example 7. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 500 g of crushed milk is introduced into pasteurized whey, homogenized thoroughly, Bulgarian bacillus in the amount of 50 ml (5.0% by weight of whey) is pre-prepared with starter under intensive stirring, then fed to the filling and corked tightly, then thermostatic at 32 ° C, fermentation lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pleasant taste characteristic of dairy products. There is no fishy taste and smell in the finished drink. The taste of the product is harmonious. The product is pleasant in appearance, without impurities. Consistency is homogeneous.

Example 8. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 500 g of crushed milk is added to pasteurized whey, homogenized thoroughly, 5% sourdough is added - acidophilic bacillus (pre-cooked) with vigorous stirring, then served on bottling and tightly corked, then thermostated at 32 ° C, fermentation lasts for 9 hours until the acidity reaches 68 ° T and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The taste of the finished product is pleasant, characteristic of dairy products. There is no fishy taste and smell in the finished drink. The taste of the product is harmonious. The product is pleasant in appearance, without impurities. Consistency is homogeneous.

Example 9. Take 1 liter of whey, pasteurize at a temperature of 87 ° C for 10 minutes and cool to a temperature of 28 ° C. Salted milk of salmon fish is crushed. Then, 500 g of crushed milk is introduced into pasteurized whey, thoroughly homogenized, 5% yeast is added - bio-yogurt and biosmetane (pre-cooked) with vigorous stirring, then served on bottling and tightly corked, then thermostated at 32 ° C, fermentation lasts for 9 hours, until an acidity of 68 ° T is reached and a clot forms. The end of the ripening is determined by the acidity and density of the clot. At the end of the ripening, the product is sent for cooling to a temperature of 6-8 ° C, where it ripens. Storage before sale is carried out in refrigerators at a temperature of 0 to 6 ° C and a humidity of 85-90% under strict sanitary conditions.

The finished product has a pronounced pleasant taste characteristic of fermented milk products. There is no fishy taste and smell in the finished drink. The product is pleasant in appearance, without impurities. Consistency is homogeneous.

The main advantage of the production method is that on the basis of whey with the addition of a homogenate from salted milk of salmon fish, a refreshing drink for mass consumption with good taste is obtained, namely, when salmon fish milk is added, the product is enriched with valuable nutrients, acquires a light refreshing, vitality enhancing taste. The enrichment of valuable components of whey with biologically active substances of salmon milk increases the biological value of the finished product and gives it therapeutic and prophylactic properties, and the introduction of starter cultures of lactic acid bacteria makes it possible to use for feeding children, adults and the elderly.

The use of this drink daily provides the prevention and treatment of many diseases, performance and longevity.

Claims (1)

A method of producing a beverage from whey, including pasteurization of whey, cooling, making a filler, which is used as a crushed mass of salted milk of salmon fish in an amount of 20-50% by weight of whey, homogenization, making lactic acid starter, mixing, bottling in consumer packaging , ripening and cooling.