Cream-and-vegetal paste. RU patent 2511001.
| Method for production of milk-and-vegetal dessert based on stevia grass extract / 2510995 Invention relates to dairy industry. One introduces into stevia leaves stevia grass leafy mass; the mixture is dried till dry substances content is 97.8-98.4%. Milling is performed into the particles sized 0.71-1.5 mm. One pasteurises milk at a temperature of 96°C and adds lactic acid. Then the mixture is separated into a curd fraction and clarified curd whey. The milled raw material is extracted with the produced curd whey in one stage at a temperature of 38±2°C during 25-35 min, the volumetric ratio of stevia mass to curd whey being 0.5-100. The produced extract is centrifuged at 2,000 rpm during 20-25 min with subsequent introduction of dissolved gelatine and fruit-and-berry syrup. The mixture is packed and cooled to 4-6°C during 60-65 min. The curd fraction is homogenised with simultaneous addition of chocolate melted in a water bath, dissolved gelatine and curd whey in an amount of 9-10% of the curd fraction quantity; one proceeds with cooling at a temperature of 4-6°C for 60-65 min; the mixture is superimposed on the resultant product in the package. The product is cooled until complete gelation at 4-6°C during 180-210 min. |
| Curd product / 2510847 Curd product includes curd with fat content no more than 1.5% and wheat grains that have been sprouted, fried and ground (inclusive of all its anatomic parts) into particles sized no more than 100 mcm. By way of a filler, the product contains honey, stevioside and salt. |
| Low-lactose milk product for gerontological dietary alimentation / 2504205 Invention relates to dairy industry. The low-lactose milk product contains the following initial components, wt %: defatted milk - 84.0-91.54, cream- 4.22-8.71, whey protein concentrate - 0.92-1.09, "Maxilact" enzyme - 0.0902-0.0998, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
| Curd production method / 2502312 Invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C. |
| Low-lactose low-fat milk product for gerontological dietary alimentation / 2501285 Invention relates to dairy industry. The low-lactose low-fat milk product for gerontological dietary alimentation contains the following initial components, wt %: defatted milk - 94.54-95.0, whey protein concentrate - 0.84-0.99, "Maxilact" enzyme - 0.0935-0.1035, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
| Probiotic food product with extended storage life / 2494645 Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
| Curd product / 2494634 Invention relates to dairy industry. The curd product includes curd with 9% fat content, a filler represented by strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1, a structure-forming agent represented by APC 143 pectin, buckwheat flour, a polycomponent probiotic culture starter consisting of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium lactis homofermentative cultures at the following initial components ratio, wt %: polycomponent starter of probiotic cultures: Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis - 5-7, buckwheat flour - 10-20, APC 143 pectin - 0.8-1.0, strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1 10-15, curd with 9% fat content - balance. |
| Curd paste production method / 2494633 Method is as follows: milky-wax ripeness walnuts are maintained in a mixture of Zamankul-type mineral water and zeolite-containing clay at a ratio of 1:2 during 18-20 hours. The nuts are milled, mixed with sugar and added into a curd mass in an amount of 8-10%. |
 Method for production of milk-and-fruit beverage / 2489892Invention relates to food industry. Water is preliminarily dechlorinated and treated with ultraviolet rays with wave length equal to 205-315 nM. The mixture is produced by way of mixing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component, a whey-and-polysaccharide fraction with dry substances content equal to 6.5±0.5% and water during 1200-1800 sec at the following initial components ratio, wt %: fruit-containing component - 20-30%, sugar-containing component - 0.5-0.6%, whey-and-polysaccharide fraction - 60-65%, water - balance. The produced mixture is pasteurised during 15-25 sec at a temperature of 75-80°C, cooled to 0-4°C and dispensed. |
| Curd product / 2484634 Curd product includes initial components represented by skimmed curd, cream with fat weight fraction equal to 33%, "THERMFLO" food starch stabiliser and "N-CREAMER 46" food starch, butter, "Lavitol arabinogalactan" food additive and water. |
| Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
| Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
| Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
| Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
 Method for producing of aerated functional product based on animal and plant raw material / 2246221Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage. |
| Method for producing of dispersion product / 2246222 Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt. |
 Method for producing of dumplings "lenivye" / 2246843Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-80C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland. |
| Method for producing of milk-plant extract from amaranth / 2246872 Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-500C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-500C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-340C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-740C and holding for 15-20 s with following cooling to 2-60C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin. |
 Method for producing of canned sterilized curdle / 2249972Method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. |
| Method for production of milk gel / 2250647 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. |
FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The cream-and-vegetal paste includes: whole milk - 5-7, dry skimmed milk - 15-20, natural cream with 30% fat content - 20-30, bacterial concentrate represented by LAT PB AC starter culture - 0.04-0.06, Ecolact milk fat substitute - 25-30, stabiliser - 0.1-0.3, KSB-UF whey protein concentrate produced by way of ultrafiltration - 1-2, ACESe antioxidants - 0.05-0.1, water - balance. The initial components quantities are expressed in terms of wt %.
EFFECT: invention is aimed at manufacture of a product with synbiotic properties, increased organoleptic indices of nutritive and biological value and extension of the ready product storage life.
4 tbl
The invention relates to the dairy industry.
Famous pasta dairy plant, containing powdered whole milk or fat-free, salt-melters, flavour, cereals or legumes, fat milk or vegetable, stabilizer, food additive, including the table salt or sugar, water in the following ratio, mass%:
The powdered whole milk or skim
the 2.0-25,0
Cereals or legumes
1,0-20,0
Salt-melters
0,2-3,5Stabilizer
0,1-2,5Flavouring
0,1-1,6 Salt 0,1-1,5Granulated sugar
0,5-8,0Fat milk or vegetable
1,0-20,0
Water Else[Patent no 2196434, A23C 23/00].
The disadvantages of this product are the use of sugar, which makes it impossible to use in writing this product diabetics, low organoleptic characteristics.
Closest to the proposed invention is a pasta cream and vegetable, including skim milk, whole milk, cream natural, dietary fiber, bacterial concentrate dried "Bifilact", consisting of B. bifidum and/or B. longum and/or B. adolescentis; Lactococcus lactis subsp. lactis, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp. diacetilactis, stabilizer, a substitute of dairy fat "Ecolekt and water in the following ratio of components, mass%:
Cream natural
10-20 Milk 1-4Skim milk powder
10-20The substitute of milk fat "Ecolekt"
25-40Dietary fiber
3-12Stabilizer
0,1-1,0Bacterial concentrate
liofilizirovanny "Bifilact"
0,01-0,04
Water Else[Patent no 2327359].
The disadvantages of this product are the lack of a symbiotic properties, low organoleptic characteristics, low nutritional and biological value, the short shelf life of the finished product.
The technical result of the invention consists in giving the product a symbiotic properties, improvement of organoleptic indicators, food and biological value, increasing the shelf life of the finished product.
The technical result is achieved by the fact that pasta cream and vegetable, including whole milk, skim milk, cream natural bacterial concentrate, stabilizer, a substitute of dairy fat "Ecolekt", water, additionally contains whey protein KSB-UV received by ultrafiltration, antioxidants ACESe. As of bacterial concentrate use starter culture LAT RV AC, as cream natural - cream 30%fat content, in the following initial components, mass%:
Cream natural 30%fat)
20-30 Milk 5-7Skim milk powder
15-20The whey protein KSB-UV
1-2Starter culture LAT RV AC
0,04-0,06
Stabilizer
0,1-0,3The substitute of milk fat "Ecolekt"
25-30Antioxidants ACESe
0,05-0,1
Water ElseIntroduction to pasta cream and vegetable whey protein KSB-UV increases of food and biological value of the product, and also performs the role of prebiotic.
Introduction whey protein KSB-UV less than 5% slightly increases the nutritional and biological value of the product, and more than 7% reduces organoleptic characteristics.
Introduction of antioxidants ACESe increases the shelf life of the finished product, and saturates pasta with vitamins A, C, E and the trace element selenium, which increases the nutritional and biological value of the product.
Introduction of antioxidants ACESe less than 0.05% does not increase the shelf life of the finished product, but more than 0.1% reduces organoleptic characteristics of the product.
Introduction cream 30%fat improves organoleptic indicators, food and biological value of pasta cream and vegetable.
Introduction cream less than 20% is not enough to improve food and biological value of pasta cream and vegetable, and more than 30% makes the product uneconomical.
The introduction of bacterial concentrate fermented, is fermented in production of pasta cream and vegetable, gives the product a symbiotic properties due to the presence of probiotic leaven and prebiotic.
The way of cooking pasta cream and vegetable. Preparing the bacterial concentrate fermented. Take skimmed milk powder, sift, restore water, mix, maintained at 30 C for 6 hours. Add milk 2,5-3,2% fat, whey protein concentrate KSB-UV, the mixture is pasteurized at the temperature of 105-110 degrees C for 2-4 C, is cooled to 37-38 degrees C and make a starter culture LAT RV AC, consisting of Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Streptococcus thermophilus, Lactobacillus acidophilus, carefully mix and fermented for 3.5-4 hours the temperature of 37-38°C, is cooled to a temperature of 4-6 C.
Cream natural 30%fat pasteurized at the temperature of 82-85°C, is cooled to 37-38 degrees C and mix with cooked bacterial concentrate fermented. Then make a stabilizer, molten substitute of milk fat "Ecolekt", antioxidants ACESe. Mix before reception of paste-like consistency, withstand 2.5-3 hours, then Packed.
Table 1 provides examples of formulations proposed pasta cream and vegetable.
Table 1Recipe pasta cream and vegetable
Components
Recipes 1 2 3Cream natural 30%fat)
20 25 30 Milk 5 6 7Skim milk powder
20 17 15The whey protein KSB-UV
5 6 7Starter culture LAT RV AC
1 1,5 2Stabilizer
od 0,2 0,3The substitute of milk fat "Ecolekt"
30 27 25Antioxidants ACESe
0,05 0,08 0,10 Water ElseTable 2 shows the organoleptic characteristics of pasta cream and vegetable.
Table 2Organoleptic characteristics paste creamy-vegetable
Indicators
Characteristic
Formula 1
Recipe 2
Formula 3
Appearance
The surface is smooth, glossy
The taste and smell
Pleasant, sour milk, cream
Consistency
Homogeneous pasty
ColorFrom light cream to cream
Analysis of organoleptic indicators shows that pasta cream and vegetable claimed recipe has a high organoleptic properties.
Table 3 contains chemical properties of pasta cream and vegetable.
Table 3Chemical characteristics of pasta creamvegetable
Indicators
Formula 1
Recipe 2
Formula 3
Mass fraction of dry substances, %
70,0 of + / -1
Mass fraction of fat, %
35Mass fraction of protein, %
15 17 19Acidity,% Of T
28 28 29Active acidity, pH
6,52 6,52 6,51Analysis of chemical indicators pasta cream and vegetable shows that the product has a high nutritional value.
Table 4 shows microbiological indicators pasta cream and vegetable.
Table 4Microbiological indicators paste creamy-vegetable
Name of indicators
Formula 1
Recipe 2Formula 3
Probiotic microorganisms in the amount CFU/g,
1,9-10 9
a 2.0 10 8
1,8-10 10
Bgkp, weight of the product that you are not allowed
not found in 0.1 g
not found in 0.1 g
not found in 0.1 g
Pathogens, including Salmonella, weight of a product, which is not allowed
not detected in 25 g
not detected in 25 g
not detected in 25 g
Staphylococcus aureus, weight of the product that you are not allowed
not found in 1.0 g
not found in 1.0 g
not found in 1.0 g
Yeast, KOE/g, not more
not found
not found
not found
Mold, KOE/g, not more
not found
not found
not found
The analysis of microbiological indicators of pasta cream and vegetable shows that the claimed product has high probiotic properties and is a synbiotic.
The trial batch of pasta cream and vegetable were made, investigated and have been extended tasting at the Department "Technology and equipment of food manufactures" the MINISTRY of education of omgau. P.A.Stolypin.
Analysis and tasting showed that pasta cream and vegetable on the claimed composition has high nutritional and biological value through whey protein KSB-UV, antioxidant ACESe; is a symbiotic product through the use of prepared in the process of production of bacterial concentrate fermented and starter cultures LAT PB AC. Pasta cream and vegetable has a long shelf life thanks to the formulation of antioxidants ACESe. The shelf life of the finished product is 21 days. The substitute of milk fat "Ecolekt" rich in essential fatty acids, which are easily absorbed by the body, and also contains fat-soluble vitamins necessary for the human body. The use of dry skim milk, allows to receive a product that contains all the protein complex milk, substances antiatherosclerotic and lipotropic action.
Pasta cream and vegetable recommended for mass and functional nutrition. Pasta cream plant will significantly enrich the diet necessary components for healthy life and improve immunity of human body.
Pasta cream and vegetable, including whole milk, skim milk, cream natural concentrate bacterial, a substitute of dairy fat "Ecolekt", stabilizer, water, characterized in that it additionally contains whey protein KSB-UV received by ultrafiltration, antioxidants ACESe, as bacterial concentrate use starter culture LAT PB AC, as cream natural - cream 30%fat, the next original content, wt.%:
Cream natural 30%fat)
20-30 Milk 5-7Skim milk powder
15-20The whey protein KSB-UV
1-2Starter culture LAT PB AC
0,04-0,06
Stabilizer
0,1-0,3The substitute of milk fat "Ecolekt"
25-30Antioxidants ACESe
0,05-0,1
Water Else