Abstract
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.
Highlights
Introduction of the technology of semi-products, based on milk-protein mixtures with vegetable components on the actual equipment, without technical re-equipment of an enterprise and establishment of special lines in production is expedient, because it doesn’t need essential investments [1].One of ways of providing stable quality and quantity parameters after defrosting milk raw materials is to make mixtures with products of grain processing at the freezing stage already [2].A special place in prolonging storage terms of milk-protein concentrates belongs to methods of thermal processing: cooling, partial freezing and freezing
The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products
A shortcoming of the offered method is a necessity of concentrating whey proteins and costs for the technological ingredient– «Collagen pro 4402»
Summary
Introduction of the technology of semi-products, based on milk-protein mixtures with vegetable components on the actual equipment, without technical re-equipment of an enterprise and establishment of special lines in production is expedient, because it doesn’t need essential investments [1].One of ways of providing stable quality and quantity parameters after defrosting milk raw materials is to make mixtures with products of grain processing at the freezing stage already [2].A special place in prolonging storage terms of milk-protein concentrates (sour-milk cheese and albumin mass) belongs to methods of thermal processing: cooling, partial freezing and freezing. Introduction of the technology of semi-products, based on milk-protein mixtures with vegetable components on the actual equipment, without technical re-equipment of an enterprise and establishment of special lines in production is expedient, because it doesn’t need essential investments [1]. Freezing is a process of leading heat away from a product, decreasing its temperature to one, essentially lower than cryscopic [5]. It is based on the principle of anabiosis – braking of the life activity of microorganisms and stopping of enzymatic processes in products, accompanied by crystallization of the most share of moisture. Determination of a cryoscopic temperature of protein-vegetable mixtures and albumin mass with «Collagen pro 4402» may be used for correcting freezing conditions [7]
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