SU1274665A1 - Method of producing children's lactineless product "phytalact" - Google Patents

Abstract

The invention relates to the dairy industry, mainly to the production of products for young children, and can be used in the production of special nutrition for children with an allergy to cow's milk protein and with an excimer effect. The aim of the invention is to improve the quality of the product. To obtain a baby lactose-free product, a protein-fat emulsion is prepared from a 4.9-5.1% solution of soy protein isolate with a fat content of 16.0-16.1%, providing a ratio of dry matter of soy protein isolate to fat 0, 29: 0.30. Two-stage homogenization was carried out at a pressure in the first stage of 10-12 MPa. The protein-carbohydrate mixture is prepared with a dry matter content of 65-67% by serial dissolution at a temperature of 72-76 ° C of dry corn syrup and sucrose at a ratio of 1:

Description

Hche

four

O5 Ot

This invention relates to the dairy industry, namely to the production of products for young children, and can be used in the development of special nutrition for children with an allergy to cow's milk protein and with an enzymatic defect. The purpose of the invention is to improve the quality of the product. Preparation of a solution of soy protein isolate with a solids content of 4.9–5.1% at 68–72 ° C ensures uniform distribution of the protein and its complete dissolution, as well as provides the required amount of easily digestible fatty acids. In the preparation of the protein-fat emulsion, the ratio of dry matter of the soy protein isolate and fat is provided equal to 0.29-0.30, which allows to obtain a stable emulsion after its two-step homogenization. Fat balls have a dense protein shell, in the finished product there is no oxidizing process, which is important for taste. By reducing this ratio, the product acquires a sour taste and smell. If the ratio of dry matter of soybean isolate and fat is increased, the fat content of the product decreases, resulting in flaws expressed in an empty, sour taste. The fat content of the protein-fat emulsion within the range of 16.0-16.1% allows homogenization with a pressure at the first stage of 10-12 MPa, as a result of which the size of the fat globules reaches 5 microns. The pressure during the homogenization of 10–12 MPa was chosen taking into account the achievement of the optimal size of fat. When the pressure decreases, their size becomes more than 5 µm, which leads to a deterioration in the nutritional value of the product and its digestibility. The ratio of the dry substances of the isolate to the carbohydrates in the protein-carbohydrate mixture equal to 0.15-0.16 allows obtaining a product with a pronounced pleasant taste and promotes a better metabolism in the body. The addition of carbohydrate components in the form of an aqueous solution of 65–67% concentration ensures their uniform distribution in a 4.9–5.1% solution of soy protein isolate, which has a positive effect on the drying process and on the consistency of the finished product. With a decrease in carbohydrate concentration, the so-called "supporting carbohydrate pressure decreases, which manifests itself in a deterioration in the process of dissolving soy protein, and this worsens the consistency of the product, and the loss of soy isolate increases. 1 5.J The finished product contains a large number of lumps, which are poorly dispersed and dissolve upon reconstitution. At 72-76 ° C, the most complete dissolution of carbohydrates takes place in the shortest possible time without lumping. With increasing concentration and temperature, a strong thickening, clumping occurs, the mixture is heterogeneous. When the dissolution temperature decreases, the effect of pasteurization decreases, 4to negatively affects the sanitary and hygienic indicators of the product, since sugar and corn syrup are components that are largely contaminated with extraneous microflora. The ratio of dry corn syrup and sucrose G- (0.678-0.682) contributes to the best metabolism, gives the product a pleasant taste. An increase in the ratio leads to a deterioration of taste in the product, and a decrease in it leads to an increase in osmolarity. The introduction of starch into the normalized mixture in the form of an aqueous solution with a dry matter content of 29-31% allows to obtain in the mixture before drying 16-18% of dry substances, which prevents the mixture from splitting during the subsequent concentration, which leads to 36-38% of dry substances. This makes it possible to obtain a dry product with a particle size distribution that provides the best recovery. Condensation to dry substances of more than 38% leads, in addition, to "brewing of soy protein, and with dry substances below 36%, solubility deteriorates and the moisture content in the final product increases, which negatively affects its quality. Example. Soy protein isolate in the amount of 1311, 47 kg is dissolved in drinking water at 70 ° C to form a 5% solution. 13770, 23 kg of the resulting solution is directed to the preparation of protein-fat emulsion 2226, 06 kg of a mixture of corn and coconut oils in a ratio of 40-60 with fat-soluble vitamins, lecithin and monoglycerides are added, providing a ratio of protein and fat mass fraction of 0.294 and fat content of 16.07 /about. The resulting mixture is homogenized at a pressure of 12 and 4 MPa. 13770.23 kg of a 5% -san solution of soy protein isolate is directed to the preparation of a protein-carbohydrate mixture. 2470, 32 kg of dried corn syrup is dissolved in water to form a 55% solution, after which 1681, 68 kg of sucrose are added to it, obtaining a dry substance concentration of a mixture of carbohydrates of 68%. An aqueous solution of carbohydrates is mixed with a solution of soy protein isolate, thus obtaining the ratio of the mass fraction of protein and carbohydrate 0.157. Protein-fat emulsion and protein-carbohydrate mixture is stirred for

35 minutes, water-soluble vitamins, mineral salts and 141.2 kg of a 30% aqueous solution of starch are added. Normalized blend contains 18% solids. The normalized mixture is concentrated in a vacuum evaporator to 37% and then sent to a spray dryer with an inlet air temperature of 175 ° C and an output of 35 ° C. The result is 8000 kg of product.

Claims (1)

Invention Formula A method for producing a lactose free baby product, comprising preparing a protein-fat emulsion consisting of an aqueous solution of soy protein isolate and vegetable oils, followed by a two-step homogenization, preparing a protein-carbohydrate mixture consisting of an aqueous solution of soy protein isolate, dry corn syrup, with carrying out processes of shifting the protein-fat emulsion and protein-carbohydrate mixture, introducing an aqueous solution of starch, vitamins, mineral salts and essence of the mixture obtained, differing from That, in order to improve the quality of the product, the protein-fat emulsion is prepared with a fat content of 16, ..., 1%, ensuring a balance of dry matter of the soy protein isolate and fat 0.29: 0.30, while the soy protein isolate solution contains 4 , 9-5.1% of dry substances, two-stage homogenization is carried out at a pressure of 10-12 MPa at the first stage, a protein-carbohydrate mixture is prepared with a dry matter content of 65-67% by serial dissolution at 72-76 ° С of dry corn syrup and sucrose at a ratio of 1: 0.678-1: 0.682, starch is introduced in the form of a 29-31% solution, and in front of the substance the mixture is concentrated to a dry matter content of 36-38%.