Laboratory work №7 Studying of technological features of production of drinks on the basis of whey

Work purpose: acquaintance with technological processes of production of drinks of skim milk, buttermilk and different types of serum. To estimate quality of the received products.

Task:

1. To make technological schemes of production of drinks;

2. To make recalculation of compoundings of drinks;

3. To develop drinks according to technological schemes;

4. To carry out assessment of quality of ready drinks on the basis of physical and chemical and organoleptic indicators;

5. To issue results of work and to draw the corresponding conclusions.

Short theoretical data

Euphorbia serum turns out as a by-product by production of proteinaceous products. In many countries serum is used in production of ice cream, bakery and confectionery, products of baby food, medicines. Considerable volumes of whey go for production of the condensed and dry concentrates, and also forages for animals.

Drinks belong to one of the biggest assortment groups of products of whey. Nutrition value and biological properties of whey allow to use her directly as drink or, after preliminary processing, as raw materials for preparation of various drinks.

In drinks from whey there is no casein and milk fat, in separate types of drinks also serumal proteins can be removed. At the same time separate groups of drinks can be enriched with proteins of milk due to addition of buttermilk, skim milk or dairy proteinaceous concentrates, and also products from vegetable raw materials (soy, etc.).

The mineral and microelement composition of whey approaches structure of mineral water, but considerably surpasses her in nutritional value. Therefore drinks from serum not only promote a satisfying of thirst and maintenance of water-salt balance, but also are nutritious.

Technological process of production of drinks of the native not fermented serum is carried out in this sequence:

- acceptance, assessment of quality and preparation of raw materials;

- pasteurization and cooling of serum;

- introduction of nutritional supplements and sugar syrup;

- pasteurization and cooling of mix;

- fragrance introduction (if necessary);

- hashing and cooling of mix;

- pouring, packing, marking, dookhlazhdeniye of a ready-made product.

In the clarified serum specific serumal smack is weakened, and from it receive the transparent refreshing drinks.

Biological processing of whey leads to change of its structure, accumulation of organic acids, water-soluble vitamins, lactates, flavoring and aromatic substances, allows is directed to change a ratio of "belok:uglevoda" in the desirable party and to improve taste of the developed drinks.

Technological process of production of the fermented drinks of serum is carried out in the following sequence:

- acceptance, assessment of quality and preparation of raw materials;

- pasteurization and cooling of serum;

- introduction of nutritional supplements and sugar syrup;

- pasteurization and cooling of mix up to the zakvashivaniye temperature;

- zakvashivaniye and souring;

- fragrance introduction (if necessary);

- hashing and cooling of skvashenny mix;

- pouring, packing, marking, dookhlazhdeniye of a ready-made product.

On organoleptic indicators drinks from whey have to conform to the requirements provided in table 7.1

Organoleptic indicators of drinks from whey Table 7.1

Indicator	Characteristic
Consistence and appearance	Uniform (transparent or opaque), slightly viscous liquid, is allowed an insignificant deposit of protein. With existence of small fruit particles (for drinks with fruit fillers)
Taste and smell	Sweet-sour, refreshing, with the expressed taste and a smell of the brought fruit filler or/and fragrance
Color	Uniform, uniform on all weight, caused in color of the brought filler.

Drinks from whey have to meet for physical and chemical indicators the requirements provided in table 7.2.

Physical and chemical indicators of drinks from whey

Table 7.2

Name Product	Показатели и нормы
	mass fraction, not less				acidity, °Т (рН), in limits		temperature, °T		existence phosphatases
	sucrose,%	solids, %	вvitamin with, one million-1
Biot Rhythm drink: - with sugar - with sweetener	- -	10,5 4,5	- -	75,0-130,0		42 42		otnut
Drink "Fragrant":- vitaminized	4,0 4,0	- -	- 200,0	55,0-100,0		42 42		otnut
Breeze drink	-	6,0	-	100,0		42		otnut
Cool drink: - vitaminized	4,0 4,0	- -	- 200,0	90,0-110,0		42 42		otnut

Nutritional value and dietary properties of secondary dairy raw materials allow to apply it after preliminary processing in the food purposes to preparation of drinks. At the same time, practically all components of secondary dairy raw materials are used and the possibility of his directed enrichment due to biological processing and introduction of fillers is created.

Equipment, devices and technical means:

Glasses chemical capacity are 500 cm, the thermometer glass with a range of measurement of temperature from 0 to 100 With; pipettes of 10 and 10,77 cm; flasks with a capacity of 150-200 cm; dropper; the burette glass on 25 – 50; cylinders with a capacity of 250 cm; water bath; a zhiromer for milk and skim milk; traffic jams rubber for zhiromer; devices for measuring off of sulfuric acid and izoamilovy alcohol with a capacity of 10 and 1 cm; centrifuge; a support for zhiromer; the water distilled; acid sulfuric with a density of 1815-1820 kg/m; 1% spirit solution of a fenolftalein; the milk fat-free serum.

Work performance order

Research methods.Organoleptic and physical and chemical indicators (a mass fraction of fat, acidity) of drinks – by standard methods.

In our country from secondary dairy raw materials both "fresh", and sour-milk develop drinks. Mean the products developed from the raw materials which have undergone biological processing by souring by his true cultures of lactic bacteria by dairy drinks. Unlike curdled milk they have to have the destroyed clot and a liquid or semi-fluid consistence. Let's get acquainted with technology of preparation of some of them.

Low-fat milk. Technological process is similar to production of cow's pasteurized milk. Skim milk acidity not higher than 19 °Т, will be pasteurized at a temperature of 76-78 °C with endurance 20 with or at 85-87 °C without endurance and cool up to 4-6 °C. The ready-made product has to have true taste and a smell without any strangers unusual for fresh milk, smacks and smells, to represent uniform liquid without deposit, white color with slightly bluish shade. In low-fat milk there have to be not less than 8,1% of solids. Acidity of a ready-made product shouldn't be higher than 21 °Т.

Drinks from serum develop both from not clarified serum, and from the thermal denaturation clarified after release of serumal proteins by method at 90-98 °C with endurance 1-2 hours or membrane methods. Drinks from not clarified serum contain all components of whey. Their technology is rather simple. These drinks opaque and in them loss of a flaked deposit is possible. The pasteurized whey is produced from cottage cheese serum with addition or without addition of flavoring and aromatic substances.

The compounding (in kilograms) on the pasteurized whey with fillers on 1 t of a ready-made product (without raw materials losses) is presented in table 7.3

Compounding (in kilograms) on the pasteurized whey with fillers

Table 7.3

Raw materials	Consumption rate
	serums with sugar	serums	serums with a coriander
Serum cottage cheese Granulated sugar Vanillin Coriander	950,00 50,00 - -	949,99 50,00 0,01 -	940,00 50,00 - 10,00

In the beginning acidity no more than 75 °Т purify cottage cheese serum of casein dust by a filtration through 2 layers of a gauze or mylar fabric. The serum purified of casein dust will pasteurize at a temperature (76±2) °C with endurance 20 with or (65±2) °C with endurance not less than 30 min. Cool the pasteurized serum up to the temperature (6±2) °C. Sugar is brought in the pasteurized and cooled serum in the form of sugar syrup. Sugar syrup is prepared as follows: granulated sugar is dissolved in serum in the ratio 1:1 on weight, solution will pasteurize at a temperature (92 ±2) °C with endurance of 7-2 min., then cool up to the temperature (27 ±2) °C and filtered. Sugar introduction directly into serum before pasteurization is allowed. The coriander is brought in the form of broth which is prepared on serum. Grains of a coriander crush in the coffee grinder or a mortar, fill in with serum in a small amount, heat to 85 °C and maintain 25 min., then filter. Bring the components prepared on a compounding in the pasteurized and cooled serum and carefully mix.

The whey pasteurized without fillers has to have acidity no more than 75 °Т, with fillers – no more than 85 °Т.

Fragrant carbonated drink can be made from the cottage cheese filtered serum with various food essences. The compounding on drink (in kilograms on 1000 kg of a product taking into account losses) is presented in table 7.4.

Compounding on Fragrant drinkTable 7.4

Raw materials	Mass, kg
Serum Beet sugar (including for production of a color) Food essence Carbonic acid	987,80 57,75 0,20 6,00
Total	1051,75

Bring granulated sugar in the filtered serum, the color, mix mix. The color is prepared by combustion of granulated sugar in aluminum capacity, adding at the same time a squirt hot water at continuous hashing. Bring the formed weight to boiling and then cool. The amount of water has to be three times more than the mass of granulated sugar. The color has intensive brown coloring. On 4 l of serum 50 g of granulated sugar and 150 ml of the water heated to 80-90 °C are required. Then mix when hashing is heated to 65 °C and maintained at this temperature of 20 min. Upon termination of endurance hashing is stopped. After pasteurization mix is filtered, cool up to 15-20 °C, bring essence and mixed within 5 min. The prepared mix is filled in in a siphon and saturated with carbonic acid.

Ready drink represents uniform liquid in which existence of an insignificant proteinaceous deposit is allowed. Drink sweet-sour, refreshing, with aroma peculiar to the added filler, and weak smack of serum. Acidity of drink has to be no more than 80 °Т.

Proceeding from raw materials availability, students are offered to develop 3-4 types of drinks on the given technologies and to define their indicators of quality.

Control questions:

1. What nutritional value and dietary properties of secondary dairy raw materials?

2. In what essence of biological value of whey?

3. How carry out whey clarification?

4. In what look bring granulated sugar, vanillin and a coriander at production of whey with fillers?

5. How prepare a color for carbonated drink "Fragrant?