UA46452A - METHOD OF OBTAINING DAIRY-VEGETABLE PROTEIN PRODUCT - Google Patents

Abstract

The method of obtaining of milk and plant protein product which envisages separating cow's milk, preparing a milk and plant mixture, pasteurizing the combined mixture, coagulating the proteins by mixing with sour milk whey and separating the milk whey. The mixture consists of skimmed cow's milk and soybeans milk in the ratio of 1:1, it is pasteurized at a temperature of 94-96 °С without exposure, precipitated by the ripe milk whey of the 135-145 °Т acidity in the amount of 15% of the mixture mass, exposed for 10 minutes. The protein mass is self-pressed within 90-120 minutes up to the moisture content of 65-75%.

Description

Description of the invention

The invention relates to the dairy industry, namely to the production of combined dairy and vegetable 2 protein products.

A well-known method of production of soft unripened Adyghe cheese with a mass fraction of fat 45905, moisture no more than 6095, involves pasteurization of a normalized milk mixture at 93-957C, precipitation at the same temperature by adding to the mixture 8-1095 of whey with an acidity of 120-15077T , keeping the clot at a temperature of 93-9572 for 5 minutes, separation of serum, self-pressing for 10-16 minutes, salting and 70 cooling.

The disadvantage of this method is the impossibility of obtaining low-fat cheeses with a reduced cholesterol level.

The closest to the claimed invention is the method of production of soft cheese (Spob proizvodaj myagkogo syr: Pat. России Мо2001581 5 А 23 С 19 / 076, application 5036489 13 (Fayzievd.S., Klymenko B.S.,

Shalginan.E., SadievR.S., Publ. 30.10.93, Bull. Мо39-40) 12 The method involves normalization of the mixture, pasteurization at a temperature of 94-967С7 with subsequent cooling to 70-85"С. The mixture is precipitated with milk whey with an acidity of 130-140"T, a temperature of 35-407С in an amount of 12-1895, the whey is isolated by self-pressing not less than 60 minutes.

The disadvantage of this method is obtaining a low-fat product, but only on a milk basis, which does not have a sufficient therapeutic and preventive purpose, while significant savings in milk raw materials are not achieved.

The invention is based on the task of developing a method of producing a milk-vegetable protein product for therapeutic and preventive purposes, with a low cholesterol level.

The task is solved by the fact that the method involves separation of cow's milk, preparation of a milk-vegetable mixture, pasteurization of the mixture, coagulation of proteins by mixing with sour whey and separation of the whey. According to the invention, skimmed cow's milk and soy milk are used for the mixture in a ratio of 1:11. Pasteurize the mixture at a temperature of 94-96" without holding, add fermented milk whey with an acidity of 135-1407T in the amount of 1595 from the mass of the mixture, precipitate the proteins of the mixture, hold for 170 minutes, separate the clot by self-pressing the combined milk-vegetable protein base to a mass fraction of moisture 65-75905 . with

The causal relationship between the proposed features and the expected result is as follows.

The normalized mixture consists of skimmed cow's milk and soy milk in a ratio of 1-1, Since the increase in the amount of soy milk worsens the organoleptic and predetermined rheological properties, namely, a clot with a noticeable specific smell of soy, with small protein particles, from from which the serum is poorly separated. M

Next, the mixture of soy and skimmed cow's milk is pasteurized at a temperature of 94-967C without aging.

Modes of pasteurization affect the degree of destruction of microorganisms, which means the shelf life and changes in the protein complex of raw materials. "

The proteins of the mixture are precipitated by introducing acidic whey into it. This is explained by the fact that when the acidity of the mixture increases C 70, the neutralization of negative charges on the surface of casein micelles by H" and c ions accelerates, they lose stability, and a constant temperature accelerates chemical reactions and molecular movement, :c" increases the probability of collision of casein micelles and the formation of aggregates even with a smaller number of them than necessary at normal temperatures.

After 10 minutes of exposure, both soy proteins and denatured whey proteins are deposited on the flakes of casein micelles, i.e. complex, more complete precipitation of proteins takes place. The introduction of such a quantity of whey does not affect the organoleptic indicators of the dairy protein product, it gives (o) a soft and plastic consistency of the protein mass. In addition, thanks to milk whey, the product is enriched with a complex of valuable components, in particular, whey proteins. Precipitation with more whey can lead to excessive dehydration of the protein, increased curd acidity, and whey off-flavor. 1 50 The acidity of the added whey affects not only the organoleptic indicators, but also the output from the combined protein product. If the acidity decreases, we will get incomplete precipitation of the proteins of the mixture.

That is, the rheological properties and consistency of the dairy-vegetable protein product directly depends on the acidity and the amount of added whey.

Separation of whey for 90-120 minutes by self-pressing the combined 99 milk-vegetable protein base for pastes to a mass fraction of moisture of 65-7595, makes it possible to obtain a soft in. a protein clot with a greasy consistency that retains moisture well.

The method is carried out as follows. After taking, cow's milk is cooled, cleaned, and separated.

Soy milk is cooled and purified. A mixture of skimmed and soy milk in a ratio of 1:1 is pasteurized at a temperature of 94-967C. This mixture is precipitated with fermented milk serum with an acidity of 135-14577 in the amount of 1595 by mass of the mixture. Hold for 10 minutes Whey separation for 90-120 minutes by self-pressing the combined protein base to a moisture mass fraction of 72965.

Example

Prepared 2 liters of the mixture, taking into account the ratio of skimmed milk to soy milk 1:1, pasteurization temperature 957C, without aging. The protein of the mixture was precipitated with fermented milk whey with an acidity of 1357, in the amount of 1595 from the mass of the mixture, i.e. 300 ml. The precipitated protein was kept for 10 minutes, after which the serum was separated by self-pressing the base for 120 minutes to a moisture mass fraction of 6690.

The finished combined milk-whitening base is white, slightly yellowish in color, the consistency is delicate paste-like, with a sweet taste and a slight smell of soy.

The combination of skimmed cow's milk and soy milk resulted in a product that is characterized as a curative and preventive product with a low cholesterol level, the content of biologically active components, including macro- and microelements, with a pleasant sour-milk taste, a delicate creamy consistency.

Precipitation by the thermo-acid coagulation method of proteins ensures the complete removal of almost all milk proteins with minimal time consumption without the use of expensive enzyme preparations, and enriches the product with amino acids, vitamins, and minerals.

Other examples are summarized in a table.

Claims (1)

The formula of the invention , , and , The method of obtaining a dairy-vegetable protein product, which involves the separation of cow's milk, the preparation of a dairy-vegetable mixture, pasteurization of the combined mixture, coagulation of proteins by mixing with sour milk whey and separation of the whey, which is characterized by the fact that the mixture consists of skimmed cow's and soy milk in a ratio of 1:11, pasteurized at a temperature of 94-967 C without aging, precipitated with fermented milk whey with an acidity of 135-145 "T in the amount of 15 95 by mass of the mixture, aged for 10 minutes, self-pressed protein mass within 90-120 minutes to a moisture content of 65-7590. " with IF) " (Se) " - and? sh» (o) sh» 1 Ko) 60 b5