RS20180947A1 - Dairy beverage drinks with honey and fruit addition - Google Patents

Abstract

<p> The procedure for obtaining a milk drink from whey with the addition of honey and fruit is related to the production of soft fresh cheese. It consists in the fact that whole pasteurized milk at a temperature of 28-30 ⁰ C is subjected to the action of a starter culture for 30-40 minutes. The milk is then curdled with chymosin rennet at a temperature of 28-32 ⁰ C for 30-45 minutes. During the processing of pears, whey is accepted in the courts. Pre-prepared and weighed ingredients (honey in the amount of 5% and fruit in the amount of 15%) are added with constant mass mixing. After equalization, the beverage is pasteurized on low pasteurization (70-75 ⁰ C), packed in food packaging (bottles) and cooled to +4 ⁰ C. Store in a refrigerator at 4-8 ⁰ C until use. </p>

Description

WHEY MILK DRINK

WITH THE ADDITION OF HONEY AND FRUIT

<AREA>

The invention belongs to the food (dairy) industry in general, namely the production of milk drinks from whey with the addition of honey and fruit. The International Patent Classification (IPC) designation is: A23 S 21/08.

T<TECHNICAL PROBLEM>

The technical problem solved by this invention consists of how to carry out the process of making a milk beverage from whey with the addition of honey and fruit, with the aim of improving the properties, taste and smell of whey, and thanks to the beneficial properties of whey, honey and fruit, the product has a beneficial effect on the body, is rich in amino acids from whey, energy from honey and vitamins and antioxidants from fruit.

STATE OF THE ART

The basic process is the process of obtaining whey in the milk processing process and making soft white cheeses.

The inventors, despite a careful search, are not aware of other processes for producing a whey beverage with the addition of honey and fruit from patent and non-patent literature. There are beverages made from pure whey on the market that are packaged and sold to consumers. However, whey with honey and fruit is not known and is not on the market. In the process of producing a milk beverage made from whey, honey and fruit, various types of fruit can be used, such as: raspberries, blueberries, cherries, blackberries or a mixture of the aforementioned fruits, which are characterized by a different pleasant taste and aroma characteristic of the fruit used in the production of the beverage.

DISCLOSURE OF THE ESSENCE OF THE INVENTION

Whey is obtained in the process of producing soft fresh cheeses. Cheeses are a product obtained by coagulation of whole pasteurized milk by the action of rennet, after curdling, and whey is separated during the processing of curds.

The whey thus obtained is used to make a drink to which honey and fruit are added.

Honey is added to the whey in an amount of 5% and fruit or a mixture of fruits in an amount of 15% fruit pulp (chopped fruit). The resulting beverage is homogenized by mixing and pasteurized at a temperature of 70-75ºС for 60 seconds, poured into appropriate packaging (bottles), cooled and ready for delivery and consumption.

The milk drink obtained in this way has a pleasant sweet taste of honey and fruit used in its production, with a dominant fruit aroma. Pasteurized at low temperatures, all the nutritional and nutritional properties of the ingredients are preserved and it is recommended for use by all ages and all conditions of the body, especially for those who take care of their health, are active in fitness centers and gyms, as well as for therapeutic purposes to strengthen the body. Namely, at lower pasteurization temperatures, whey proteins do not coagulate (they coagulate at temperatures higher than 93 °C). Also, lower pasteurization preserves the nutritional components of the fruit, and the pasteurization process prevents spoilage and extends the shelf life of the product.

DETAILED DESCRIPTION OF THE INVENTION

Whey is obtained in the process of producing soft fresh cheeses.

The technological process of producing fresh cheese takes place in the following stages:

1. qualitative and quantitative control of milk

2. pasteurization of milk

3. adjusting the acidity of milk

4. curdling milk

5. pear processing

6. whey acceptance

The process of obtaining a drink

7. control and measurement of ingredients (whey, honey and fruit)

8. adding honey to the whey,

9. adding fruit to the whey,

10. pasteurization of the drink

11. filling into appropriate packaging

12. cooling to 4° 8 °C

The production process begins with the qualitative control of milk. Qualitative control involves controlling the acidity, which must not exceed 7.6 degrees SH, and controlling the presence of antibiotics in milk, the presence of which must not be confirmed. Unskimmed whole milk with a minimum of 3.8% milk fat is used for production. After quality control, the quantity (liters) of milk used to make soft cheese with curd is measured.

After control, the milk undergoes a pasteurization process in a plate pasteurizer at a temperature of 72°C to 78°C for 20 to 25 seconds.

From the pasteurizer, the milk is transferred to a cheese vat-duplicator, where the milk is curdled. Before the milk is curdled, starter cultures for white cheese are added to the milk, which adjusts the acidity of the milk for curdling. The temperature of the heated milk when the starter culture is added is from 28 °C to 32 °C. The length depends on the activity of the starter culture used and usually lasts from 30 to 45 minutes.

When the desired acidity of the milk is achieved, the milk is curdled. The milk is curdled in a cheese vat-duplicator at a temperature of 28°C to 32°C, with chymosin rennet of microbiological origin, which coagulates the milk in 35-45 minutes. The amount of rennet depends on its strength. Most often, 1 - 2 grams per 1000 liters of milk is used (according to the manufacturer's instructions). Along with rennet, calcium chloride is added to the milk in an amount of 20 to 30 grams per 100 liters of milk.

While the milk is curdling, the whey receiving vessels are prepared and the quantities of honey and fruit for making the drink are measured.

After achieving the desired firmness of the curd, the curd processing begins. The processing of the curd begins after the curd is transferred from the cheese vat to the cheese table, on which a cheese cloth is placed over a square frame. The processing of the curd consists of occasionally untying the cheese cloth and cutting the cheese mass with a cheese knife. This cutting is done to encourage and ensure the best possible separation of whey from the cheese curd. The curd is collected in stainless steel vats. Immediately after the cheese making is completed, the production of a milk beverage from the whey begins. The amount of curd is measured and additives are prepared.

Honey is heated to a temperature of 30 - 35°C to make it liquid and easily mixed into the whey. The amount added to the drink is 5% of the amount of whey used.

Also, the fruit for the drink is prepared. Depending on whether fresh or frozen fruit is used, the process differs. Fresh fruit is inspected to check for any impurities, which are removed, and then ground. Frozen fruit is first thawed, checked for the presence of impurities, which are removed, and ground. The amount of fruit needed for the drink is measured, and 15% of the fruit is used in relation to the whey.

The honey and fruit prepared in this way are added to the whey with constant stirring. When the mixture is smoothed by stirring, the drink is poured into a duplicator for pasteurization. In the pasteurizer, it is heated to a temperature of 70-75°C, at which it is held for 60-120 seconds. After that, the drink is immediately placed in plastic packaging - food-grade plastic bottles, closed and placed in a cooling chamber where it is cooled to about 4°C and is ready for use.

If glass packaging is used, the pasteurization process is slightly different.

Namely, after mixing the whey, fruit and honey, the drink is poured into glass bottles that are sealed and placed in a duplicator for pasteurization. They are poured with water that must cover them and heated at a pasteurization temperature of 75-80°C for 5 minutes (this is the temperature of the water so that the temperature inside the bottle is 70-75°C). The bottles are left in boiling water to cool. Then they are transferred and cooled in a cooling chamber at 4°C - 8°C, where they are stored until use.

The beverage is stored and served at a temperature of 4 to 8 °C until use (consumption).

Claims (1)

PATENT APPLICATION Whey milk drink with added honey and fruit The process for obtaining a milk beverage from whey with the addition of honey and fruit is a process for obtaining whey in the production of soft fresh cheese. Full-fat pasteurized milk is subjected to the action of a starter culture for white cheese at a temperature of 28-30°C with the addition of calcium chloride in an amount of 20-30 grams per 100 liters of milk for 30-45 minutes. Then the milk is curdled with chymosin rennet at a temperature of 28-32°C for 30 to 45 minutes. After curdling and achieving the desired firmness, the cheese curd is transferred to a cheese cloth on a cheesemaking table where the curd is processed and the whey is separated. The whey is collected in a stainless steel vessel where honey is added in an amount of 5% and the desired fruit in an amount of 15% in whey yield. The mixture is homogenized by stirring, pasteurized at a temperature of 70-75°C, packaged, cooled and stored at a temperature of 4 to 8°C until use.