RU2772347C1 - Method for preparing a specialised purpose milk and vegetable paste - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for preparing a specialised purpose milk and vegetable paste includes disintegration of a plant-based component in a dairy medium, followed by thermal-acid coagulation of proteins, wherein a ramsons-lemongrass composition at a ratio of 80:20% is used as a plant-based component, wherein lemongrass berries are used in the composition, and buttermilk is used as a dairy component, taken at a weight ratio of ramsons-lemongrass composition : buttermilk = 25:75%, thermal-acid coagulation is executed at a heating intensity ν=0.18°C /s·l.

EFFECT: production of a product - milk and vegetable paste, containing a combination of biologically active substances in the form of a complex: vitamin A + vitamin K + β-carotene + vitamin C + lignans.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry and, in particular, to methods for the production of specialized food products.

There is a method according to which milk curd-coagulate previously obtained as a result of thermal acid coagulation is passed through a homogenizer or a colloid mill, and then mixed with fillers, including ascorbic acid / G., Sontag Z., Jost F. et al. Production dairy products. Quality and efficiency. Publishing house Food industry. 1979. - 288 p. (pp. 104-107). Analog/.

The disadvantages of this method is the production of products with a relatively low uniformity of composition, due to the operation of mixing with fillers after passing the curd-coagulate through a colloidal mill. This, in turn, requires additional labor and resources.

There is also a method according to which the vegetable component in the form of carrots disintegrates in milk in order to enrich the food system with β-carotene / RF Patent No. 2603251 IPC A23C9/00. Prototype/.

The disadvantages of this method is the production of a product with relatively low antioxidant and adaptogenic properties, due to the lack of vitamins A, K, the trace element selenium - Se, as well as tonic substances in the form of schizandrin and schizandrol, which does not contribute to the formation of stress resistance and adaptation to environmental changes. a person who is in extreme conditions, for example, an astronaut.

The technical problem solved by the present invention is

obtaining a product with antioxidant and adaptogenic properties.

The essence of the invention lies in the fact that in the method of preparing a dairy and vegetable paste for a specialized purpose, including the disintegration of the vegetable component in a dairy medium, followed by thermal acid coagulation (TCA) of proteins, the wild garlic composition is used as the vegetable component, and buttermilk is used as the milk component, obtained in the preparation of sour-butter, taken at a weight ratio - wild garlic-lemongrass composition: buttermilk = 25%: 75%, and thermal acid coagulation is carried out at a heating intensity of ν = 0.18 ° C / s⋅l.

In FIG. 1 shows a schematic diagram of the implementation of the proposed method.

The method is carried out as follows. A pre-prepared plant component based on coarsely crushed wild garlic and Chinese magnolia vine (ramson-lemongrass composition) is disintegrated in a buttermilk medium, taken in a weight ratio - wild garlic-lemons composition : buttermilk obtained in the production of sour cream butter = 25% : 75% (Fig. one).

At the same time, the wild garlic-lemongrass composition is formed at a weight ratio of wild garlic : lemongrass berries = 80% : 20%.

The milk-vegetable suspension obtained after disintegration is subjected to thermal acid coagulation with heating intensity

=0,18°С/с⋅л.v =

=0.18°C/s⋅l.

This mode ensures the preservation of ascorbic acid within the specified limits of its content in the product. At the same time, the coagulation of buttermilk milk proteins is carried out due to the presence of ascorbic acid, which is contained both in wild garlic and in the fruits of Schisandra chinensis.

The resulting coagulate in the form of a milk-vegetable paste is separated from the whey and brought to the desired moisture content W=71.0%.

Example 1. Based on a pre-prepared plant component in the form of wild garlic-lemongrass composition (CHLK) and milk - in the form of buttermilk obtained in the production of sour-butter, taken at a weight ratio - wild garlic-lemongrass composition: buttermilk = 25%: 75% , prepare a suspension by intensive disintegration of HLC in buttermilk medium (figure 1). At the same time, ascorbic acid contained in wild garlic and Schisandra fruits, as well as other physiologically valuable ingredients (FCI) and biologically active substances (BAS) are ultra-evenly distributed in the buttermilk medium between its own protein, lipid, carbohydrate, etc. food substances.

At the same time, PLA is preliminarily formed at a weight ratio of wild garlic : magnolia vine = 80% : 20%, which ensures its specified composition and properties.

The suspension prepared by disintegration is heated with an intensity determined by the formula:

, v =

,

– соответственно конечная и начальная температура суспензии, °С (например, для данного способа эти параметры равны –

= 60°С и

= 24°С);where

- respectively, the final and initial temperature of the suspension, ° C (for example, for this method, these parameters are equal to -

= 60°С and

= 24°С);

– продолжительность нагрева, равная 200 с;

– duration of heating equal to 200 s;

– объем суспензии, равный, например, 1 л.

- the volume of the suspension, equal, for example, to 1 liter.

Thermal acid coagulation of buttermilk milk proteins is carried out due to the presence of ascorbic acid in the suspension. The resulting coagulate in the form of a milk-and-vegetable paste is separated from the whey and brought to a predetermined moisture content, for example, W=71.0%, which makes it possible to prepare snacks on its basis, for example, garlic pastes. Drinks are prepared on the basis of whey.

Table 1 shows the comparative biochemical composition of dairy and vegetable pastes.

Table 1 - Comparative biochemical composition of dairy and vegetable pastes

No. p / p Product Content Energy value, kcal/ Basic substances, % Vitamins, mg/100 g humidity squirrels fats BUT/* TO/* β-carotene/* WITH/* one Innovative milk and vegetable paste 71.0 4.0 2.0 0.3/
20.0 0.1/5.0 1.05/20.0 21.0/30.0 114.0 2 Milk-protein paste "Moskvorechye" with dill 71.0 6.0 12.0 - - - - 154.0

*– % of the recommended daily intake

Analysis of the data presented in Table 1 shows that the proposed method allows to obtain a dairy and vegetable paste containing a complex - vitamin A + vitamin K + β-carotene + vitamin C. At the same time, the presence of schisandrin and schisandrol of Schisandra chinensis provide the product with adaptogenic properties within the framework of given protein-lipid composition of the innovative food system.

The technical result consists in the fact that the proposed method allows to obtain a product - dairy and vegetable paste containing a combination of biologically active substances in the form of a complex - vitamin A + vitamin K + β-carotene + vitamin C + lignans (schizandrin + schizandrol), which provides the product with antioxidant and adaptogenic properties in comparison with the prototype, which contributes to the formation of stress resistance and adaptation to changes in the environment of a person in extreme conditions.

Claims (1)

A method for preparing a dairy-vegetable paste for a specialized purpose, including the disintegration of the plant component in a milk medium, followed by thermal acid coagulation of proteins, characterized in that the plant component is a ramson-lemongrass composition at a ratio of 80:20%, while lemongrass berries are used in the composition, and as a milk component - buttermilk, taken at a weight ratio - wild garlic-lemongrass composition: buttermilk = 25:75%, thermal acid coagulation is carried out at a heating intensity of ν=0.18°C/s⋅l.

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