federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Vologodskaya gosudarstvennaya molochnokhozyajstvennaya akademiya imeni N.V. Vereshchagina" (FGBOU VO Vologodsk
发明人:
Nepovinnykh Nataliya Vladimirovna (RU),Неповинных Наталия Владимировна (RU),Semina Alina Igorevna (RU),Семина Алина Игоревна (RU),Novokshanova Alla Lvovna (RU),Новокшанова Алла Львовна (RU),Ptichkina
申请号：
RU2018111893
公开号：
RU0002708331C2
申请日:
2018.04.02
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves preparation of a whey base by enriching a portion of milk whey with hydrocolloids - whey protein hydrolysate with a deep degree of hydrolysis of about 60 % in amount of 3 % at least one polysaccharide selected from: guar gum, locust bean gum, xanthum gum in amount of 1 %. Swelling hydrocolloids in a serum basis at temperature of 20 ± 2 °C for 20–30 minutes, introduction of the prepared whey base into the remaining milk whey, whey base pasteurisation at temperature of 85 ± 2 °C and cooling to 4 ± 2 °C. Compound is combined with citric acid and a berry composition. For berry composition preparation berry puree is introduced at temperature of 85 ± 2 °C into hot fructose sugar syrup, prepared of 125 kg of sugar, 69.5 kg of fructose and 71.7 kg of water, held for 5 ± 1 min and cooled to temperature 4 ± 2 °C. Then prepared base is whipped with mixer and simultaneously saturated with medical oxygen at temperature 4 ± 2 °C is cooled down to minus 2 - minus 4 °C and are realized. Components are used at the following content, kg per 1000 kg of the product: milk whey - 423.5； berry puree 290.0； granulated sugar 125.0； fructose 69.5； drinking water 71.7； citric acid 0.3； polysaccharides 10.0； whey protein hydrolysate is 30.0.EFFECT: method ensures production of dessert with reduced allergen and increased weight ratio of protein of animal origin, having functional properties.1 cl, 1 dwg, 3 tbl, 3 exИзобретение относится к пищевой промышленности, в частности к молочной. Способ предусматривает приготовление сывороточной основы путем обогащения части молочной сыворотки гидроколлоидами - гидролизатом сывороточных белков с глубокой степенью гидролиза около 60% в количестве 3% с, по крайней мере, одним полисахаридом, выбранным из группы: гуаровая камедь, камедь рожкового дерева, ксантановая камедь в количестве 1%. Набухание гидроколлоидов в сывороточной основе при темп
