Method for production of milk gel. RU patent 2250647.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globalpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

The invention relates to the technology of food industry, in particular the production of structured dessert products using cheese whey.

A method of producing milk jelly, providing ultrasonic mixing cheese whey, skim milk, gelatin, sugar, flavoring, water and culture liquid obtained in the citrate fermentation painted plant material, pasteurization, cooling, filling and molding (EN 2003255 C1, 30.11.1993).

The technical result of the invention is to provide a milk jelly with smoothly varying anisotropic organoleptic properties of vertically formed of the target product.

This result is achieved in that in the method of manufacturing milk jelly, providing ultrasonic mixing cheese whey, skim milk, amendment, sugar, flavoring, water and culture liquid obtained in the citrate fermentation painted plant material, pasteurization, cooling, filling and molding, according to the invention, as an amendment drug use, obtained by sequential extraction of biomass micromycete Mortierella globalpina nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue in an amount of about 3% from the weight of the target product.

The method is implemented as follows.

Dry biomass micromycete Mortierella globalpina extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract. The resulting preparation in an amount of about 3% by weight of prepared product is mixed with other components: cheese whey, skim milk, sugar, flavoring, water and culture liquid obtained in the citrate fermentation painted plant material. The amount of the drug provides the target product consistency, traditional jelly. Precision dosing of the drug is determined mainly by the accuracy of the used metering equipment and norms losses when implementing this technology and, as a rule, does not exceed 5% of the prescription number. Mixing by ultrasonic method, such as a joint ultrasonic spray components, as in the closest analog. The use of other methods in this case is unacceptable, because it does not provide the necessary degree of homogeneity of the mixture, allowing to obtain the target product with specific organoleptic properties described below.

While ensuring a sufficiently high specific supply ultrasonic energy to the prepared mixture, as, for example, when combined ultrasonic sputtering components, its pasteurization occurs simultaneously with mixing. When not of a high enough power supply in the mixing process, the mixture is pasteurized by any known method, such as heat treatment. Under the action of lactic acid cheese whey and citric acid culture liquid protein skim milk begins to coagulate in the mixture. The mixture is cooled to reduce the rate of coagulation of milk protein, poured into molds and leave to chill for molding. Freezing jelly is for 2-2 .5 hours with a gradual increase of viscosity of the mixture. This process and analyze amendment consisting in the presence of a significant amount of surface-active substances, slow subsidence of coagulating milk proteins in tins and the formation of distinct layers, respectively. In the target product, obtained according to the described technology does not have a pronounced boundary between colored with different intensity layers, as in the closest analogue, and has a smooth color transition in vertical section and the transition sour-sweet taste from the more pronounced sweet to a more pronounced sour in the downward direction. When used as flavourings WITH 2-extracts of vegetable raw flavor is most pronounced in the upper part of the target product..

Thus, the proposed method allows to obtain milk jelly with smoothly varying anisotropic organoleptic properties of vertically formed of the target product that is not typical for the jelly obtained by other known technologies.

Method for the production of milk jelly, providing ultrasonic mixing cheese whey, skim milk, amendment, sugar, flavoring, water and culture liquid obtained in the citrate fermentation painted plant material, pasteurization, cooling, filling and molding, characterized in that as the amendment drug use, obtained by sequential extraction of biomass micromycete Mortierella globalpina nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue in an amount of about 3% by weight of the target product.