Multicomponent structured whey-and-plant product

FIELD: dairy industry.

SUBSTANCE: claimed product contains (kg/100 kg of product): milky whey 50.6-65.5; sugar sand 18.0-20.0; pectin 0.7-1.5; wheel germinal flakes 9.0-10.5; carrot puree 2.0-3.0; or coffee 1.1-1.3 or cocoa powder 0.9-1.1; citric acid 0.49-0.51; sodium or calcium dicitrate 0.2-0.4.

EFFECT: product with high nutrient and biological value, functional characteristics, bread taste and flavor, improved structure and high storage time.

1 tbl, 1 ex

The invention relates to the dairy industry and can be used for the production of desserts mainly from secondary (milk and cereal) raw vegetables and other ingredients of plant origin.

Well-known products - desserts "Apple", "Apricot", "Strawberry" on the basis of fruit puree and soy supplementation. Prescription squad for example dessert "Apple" (in kg per 1 ton of finished product) the following: dietary soy supplementation - 446, Apple puree - 400, sugar - 150, CO₂-extract of coriander - 12 g CO₂-extract cinnamon - 6 g, citric acid (30% solution) - 5, sorbic acid and 0.8, flavors. There is also known a method of their production, consisting of primary processing of raw materials, batching and mixing, heating to 80°With, making preservative, mixing, making soy supplementation, regulation of pH by the introduction of a 30%aqueous citric acid solution, mixing with CO₃-extracts of spices, flavorings, kneading for 5-10 min, homogenization, packaging in plastic containers and cooling [1].

The disadvantage of this product is the use of food flavorings, preservatives. In addition, the basis of the product is fruit puree, which entails an increase in the cost of the dessert. At the same time, this product is e provided by the use of raw milk, consequently, this dessert can not be assigned to products based on milk. The production method includes an operation as homogenization, leading to increased production costs, and hence increase the cost of the product.

Closest to the proposed product (prototype) is a product - Pudding dessert (flavored, vanilla, chocolate, generowanie fruit) with mass proportions of fat at 3.0 and 3.6%. In the manufacture of these products are milk, whole, skim, cream from cow's milk, whey powder, sugar, cocoa powder, gelling starch, citric acid, flavourings, colourings, drinking water.

The technological process of production of puddings in the fruit using whey consists of the following operations: cleaning of whey from the curd dust; preparation stabilizers; the preparation of a mixture of serum and cream; introducing into the mixture of starch and a solution of the stabilizer, the regulation of pH in the mixture; swelling; introducing flavoring, colorant; heating the mixture, homogenization and pasteurization, cooling, packing and packaging; dokladnie and gelation [2].

The composition of the pudding fruit fat content of 3.6% (in kg per 1 ton of product) the following: serum cottage cheese 569,0; sugar - 120,0; stabilizer - 15,0; cream with mass the stake fat 30,0% - 120,0; drinking water 150,0; corn starch - 25,0; flavor to taste and dye - color.

The disadvantage of this product is using his recipe of cream with a fat content of 30% in the amount of 120 kg per 1 ton of product (the significant cost of the product); the presence in the product stabilizers and dyes (selectivity consumption, particularly child population); the use in the formulation of water in the amount of 150 kg (reduction in food and biological value).

A disadvantage of the known products is the use of flavorings and preservatives, which leads to the selectivity of application, especially in baby food. Prescription composition provided care cream in the amount of 12.0% by weight normalized mixture, which significantly increases the cost of the product. In addition, the process also includes an energy-intensive operation as homogenization, which increases the cost of the product.

The purpose of the invention is to obtain structured multicomponent serum-plant product of high nutritional and biological value, with functional properties, with the taste and aroma of bread, improved porous structure and high stability during long-term storage.

The goal is achieved due to the additional introduction of preceptor product wheat germ flakes (PSH), pectin, potassium, sodium, citric acid, natural vegetable ingredients (carrot puree or instant coffee, or cocoa powder) at the following ratios of components (g per 1000 g of finished product): whey powder - 506,0-675,0; sugar - 180-200; pectin - 7,0-15,0; wheat germ flakes - (100+5) g; additives of plant origin [or carrot 200-300, or coffee (12,0±1)or cocoa (10,0+1)]; citric acid - (5+0,1); potassium sodium - 2,0-4,0.

Specific example

The method of obtaining multi-component structured serum-plant product includes receipt and evaluation of the quality of raw materials, grinding wheat germ cereal, add them to the mixture of pectin, potassium, sodium and sugar in the ratio of 1:10, intensive mixing in a mixer for 3,0-5,0 min before the formation of finely dispersed systems, preparation of herbal supplements, making whey at a temperature of 8-10°, stirring until sugar is dissolved, keeping to swell within 20 to 30 minutes, making the rest of the sugar, heating the mixture to a temperature of 90°and the regulation of active the acidity of a 50 percent solution of citric acid (for product with carrot puree), making herbal supplements (carrot puree, or coffee, or cocoa), pasteurized mixture is ri temperature (96± 1)°with constant stirring, cooling to a temperature of (67±2)°S, filling, packaging and labeling, cooling the product to a temperature of 35-40°With (slow, at room temperature), dokladnie product in the refrigerating chamber to a temperature (4±2)°With (see table).

The resulting product is a non-leaking, a form-retaining packing in the partial or complete lack of adhesion with the packaging material and the food product with the consistency of soft jelly, yellow-orange - for product with carrot puree, chocolate product with cocoa, coffee, for a product with coffee, glossy surface, with a pleasant sweet-sour taste and unmistakable aroma made herbal supplements.

Use in recipes whey and vegetable structured products pectin, wheat germ flakes allowed to enrich their following functional ingredients (vitamins - thiamin, Riboflavin, tocopherol, beta-carotene, pyridoxine; polyunsaturated fatty acids - linoleic, linolenic, macro and trace minerals - potassium, calcium, phosphorus, magnesium, iron, food fibers, easily spojenie vegetable proteins and other biologically active substances).

Thus, the proposed products derived the claimed method, have high nutritional and biological value, good taste, enriched with biologically active substances in wheat germ flakes carrot.

Daily consumption of 250 g of the product offered, which includes pectin in an amount of from 0.7 to 1.5 g (average daily prophylactic dose), promotes the excretion of heavy metals and radionuclides from the human body, reducing the level of serum cholesterol, normalize the activity of the gastrointestinal tract, etc.

In addition, the production process is reduced, reduced energy and labor costs (due to the involvement in the production of secondary raw material resources of grain processing enterprises), exceptions, operations homogenization and clarification of serum.

Sources of information

1 Grigorenko O.N., Lipicky NV, mihailuta L.V. Technology high protein desserts.//Storage and processing of agricultural products. - 1997. - 12. - P.46.

2 Technical specifications. THE 9224-004-44231657-99 "Pudding dessert."

Structured whey product containing whey, sugar, citric acid, stabilizers, characterized in that it additionally contains wheat germ flakes, natural vegetation shall obuvki - carrot puree, or coffee, or cocoa powder, and as stabilizers pectin and potassium, sodium or calcium in the following ratio of components, kg (100 kg of product):