• 主题
高级搜索  >
历史搜索 清空历史
首页> 外国专利> METHOD FOR OBTAINING A PASTILLE PRODUCT WITHOUT THE ADDITION OF SUGAR AND EGG WHITE WITH A DRY CONCENTRATE OF WHEY PROTEINS

METHOD FOR OBTAINING A PASTILLE PRODUCT WITHOUT THE ADDITION OF SUGAR AND EGG WHITE WITH A DRY CONCENTRATE OF WHEY PROTEINS

机译：获得锭剂产品的方法，而不加入糖和蛋白，乳清蛋白干燥浓缩物

页面导航
  • 摘要
  • 著录项
  • 相似文献

摘要

FIELD: food industry. ;SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used to feed all groups of the population, including for people who have a food allergy to egg white and flavoring substances of artificial origin, and for athletes. A method for the production of a pastille product is proposed, including the preparation of a pastille mass by intensively mixing prescription components during churning and forming a pastille layer, while first restoring a dry concentrate of whey proteins in water at a hydromodulus rate of 1:1.5 for 20-30 minutes, the resulting aqueous protein solution is then whipped to a stable foam-like structure for 4-5 minutes, agar-glucose-fructose syrup is prepared in parallel, for this agar-agar is mixed with water at a hydromodulus rate of 1:30, the resulting solution is brought to a boil, mixed with glucose-fructose syrup, the resulting mixture is boiled at a temperature of 108-109°C to a mass fraction of the syrup solids, 75±1.5%, the resulting agar-glucose-fructose syrup is mixed with heated to a temperature of 40±2°C concentrated fruit and/or berry, or vegetable juice with a mass fraction of dry substances of at least 65%, sodium lactate, everything is mixed until a homogeneous state and gradually, when whipping, a pre-whipped reduced dry whey protein concentrate is added, the resulting mixture of prescription components is churned under compressed air pressure, 2.5-3.5 bar for 1-2 minutes until a homogeneous pastille mass with a density of 0.6±0.02 g/cm3 is obtained, which is then sent for molding by casting in the form of a layer, followed by its standing, drying and cutting into separate shells, while the pastille product is prepared at the following ratio of prescription components, wt. %: agar-agar 0.7 – 0.8; dry whey protein concentrate 5.5 – 6.0; concentrated fruit and/or berry, or vegetable juice 5.0-6.0; sodium lactate 0.5 – 0.6; glucose-fructose syrup the rest. ;EFFECT: invention makes it possible to expand the range of pastilles based on agar-agar, without the addition of sugar, egg white, flavoring and aromatic substances, to reduce the sugar content and energy value of the product by using glucose-fructose syrup for dietary purposes with a lower carbohydrate content, lower calorie and glycemic content, to increase the nutritional and biological value of the pastille product by using concentrated juices containing antioxidants, vitamins, mineral, pectin substances, dietary fiber, and dry whey protein concentrate, which is a source of protein and essential amino acids, and also provides an increase in the shelf life of the pastille product due to glucose-fructose syrup containing reducing substances with high hygroscopicity in its composition, which eliminates the process of sugaring and drying the product during storage, and shortening the production process due to the use of a continuous process of churning the pastille mass under compressed air pressure. ;1 cl, 2 tbl, 4 ex
机译：领域：食品工业。 ;物质：发明涉及食品工业，尤其涉及糖果行业，可用于养活所有人群群体，包括对蛋白和人工原产地的食物过敏的人，以及运动员。提出了一种用于生产锭剂产品的方法，包括通过在搅拌过程中强烈混合处方组分并形成锭层来制备锭剂，同时首先将水中蛋白质的干燥浓缩物以1： 1.5持续20-30分钟，然后将得到的含水蛋白质溶液搅打到稳定的泡沫状结构4-5分钟，并联制备琼脂 - 葡萄糖浆浆，将该琼脂与水混合在一起1:30的氢倍晶速率，将所得溶液沸腾，与葡萄糖 - 果糖浆混合，将所得混合物在108-109℃的温度下煮沸至糖浆固体的质量分数，75±1.5％ ，将所得琼脂 - 葡萄糖 - 果糖糖浆混合至加热至40±2℃的温度浓缩的水果和/或浆果，或蔬菜汁，或蔬菜汁，具有至少65％的干物质，乳酸钠，一切都是混合直到同质状态和逐渐加入时，加入预搅打的干乳清蛋白浓缩物，所得的处方组分的混合物在压缩空气压力下搅拌2.5-3.5巴，直至密度为0.6±均匀的锭剂质量得到0.02g / cm 3，然后通过以层的形式铸造，然后将其静置，干燥和切割成单独的壳体，以施用0.02g / cm 3，而薄层产物以下列成分的以下比例制备。 ％：琼脂 - 琼脂0.7 - 0.8;干乳蛋白浓缩物5.5 - 6.0;浓缩的水果和/或浆果，或蔬菜汁5.0-6.0;乳酸钠0.5 - 0.6;葡萄糖果糖糖浆剩下的。 ;效果：发明使得可以扩大基于琼脂 - 琼脂的王片范围，而无需加入糖，蛋白，调味和芳族物质，通过使用葡萄糖 - 果糖糖浆减少产品的糖含量和能量值用于碳水化合物含量较低的膳食目的，较低的热量和血糖含量，通过使用含有抗氧化剂，维生素，矿物质，果胶物质，膳食纤维和干乳蛋白浓缩物的浓缩汁来提高泥锭产品的营养和生物价值。是蛋白质和必需氨基酸的来源，也为含有高吸湿性的葡萄糖 - 果糖糖浆的葡萄糖产物的保质期增加，其在其组合物中消除了加糖和干燥产品的过程储存，并缩短了生产过程，因为使用了搅拌压缩渣滓质量的连续过程Ed气压。 ; 1 cl，2 tbl，4 ex

著录项

相似文献

  • 专利
  • 外文文献
  • 中文文献
获取专利

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号