Розроблення технології безлактозного концентрату маслянки із заданим складом нутрієнтів
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2019-12-19
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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.04 – технології м’ясних, молочних продуктів і продуктів з гідробіонтів.
У дисертаційній роботі представлені результати досліджень щодо розроблення технології виробництва безлактозного білково-ліпідного концентрату маслянки із заданим складом нутрієнтів (білків, ліпідів, лактози, мінеральних речовин) на основі мембранних процесів видалення лактози та використання отриманого концентрату як основного компоненту при виробництві низьколактозного синбіотичного йогуртового морозива.
Визначений фактор концентрування при ультрафільтрації маслянки, при якому можливо максимально сконцентрувати білково-ліпідну фракцію маслянки. Досліджений процес діафільтраційного очищення від лактози УФ ретентату маслянки НФ пермеатом, що отриманий нанофільтрацією УФ пермеату маслянки та результати досліджень використані при розробці методики розрахунку оцінки ефективності процесу діафільтрації. Розроблений спосіб для безперервного одержання безлактозного білково-ліпідного концентрату маслянки та установка для його здійснення, що підтверджено патентами України. Отримані експериментальні дані хімічного складу маслянки та її продуктів УФ, ДФ, НФ. Розроблено технології і технологічні схеми виробництва рідкого і сухого безлактозного білково-ліпідного концентрату маслянки. Обґрунтовані технологічні режими і режими зберігання. Розроблена технологія низьколактозного синбіотичного йогуртового морозива на основі безлактозного концентрату маслянки. Запропоновано нормативну документацію на концентрати білкові молочні безлактозні рідкі і сухі та низьколактозне синбіотичне йогуртове морозиво. Проведено промислову апробацію розроблених технологій. Визначено економічний ефект від впровадження розроблених технологій.
Thesis for the degree of Candidate of Technical Sciences in specialty 05.18.04 – meat, dairy and hydrobiont technology. The dissertation presents the results of researches on the development of technology for the production of lactose-free protein-lipid concentrate of buttermilk with a given nutrient composition on the basis of membrane processes of lactose removal and use of the obtained concentrate as the main component in the production of low-lactose yogurt ice cream. The concentration coefficient was established during UF filtration, which is equal to FC = 5, at which it is possible to maximize the concentration of protein-lipid fraction of buttermilk. Membrane treatment of buttermilk concentrate by diafiltration is an effective method for removing lactose. If NF permeate is used as a buffer for diafiltration, the lactose content of retentate can be adjusted. Purification of buttermilk concentrate obtained by ultrafiltration of buttermilk from lactose was investigated. Purification was performed by dia-filtration. The solvent was NF permeate obtained by nanofiltration of the buttermilk UF permeate. The nanofiltration of UF buttermilk permeate was carried out at a pressure range of 0.5 ... 2.0 MPa. From 0.5 to 1.5 MPa linear dependence of specific productivity on pressure at temperature 20 ... 22 °С is established. At concentration factor F = 4 in the retentate of nanofiltration 17.9 % of lactose was observed, and in NF permeate 0.05 % with the same concentration of salts of 0.7 %. With continuous diafiltration of the UF retentate of the buttermilk, an increase in the membrane's productivity was observed with increasing temperature to 8.2 ... 10 l/m2 h. The lowest concentration of lactose (0.01 %) in the UF retentate was observed with the use of a sevenfold volume of NF permeate as a solvent. The effect of lactose removal was 99.8 %. The results of the studies have shown that the combination of ultrafiltration and continuous diafiltration with NF permeate gives the desired result of the removal of lactose from the buttermilk concentrate. The best parameters of the research process were a pressure of 1.5 MPa and a temperature of 50 °C. The research results were used to develop a method for calculating the evaluation of process efficiency. A method for continuous production of free-lactose protein-lipid concentrate and installation for its realization have been developed. Continuity of membrane removal of lactose is achieved by a certain combination of UF, DF and NF treatment. The aim of these studies is to study the possibility of organizing continuous membrane removal of lactose from buttermilk and developing an appropriate installation scheme. In the course of the experiments it was determined that the UF membranes of the VPU-15000 are suitable for UF and DF. Their selectivity for lactose is R = 1 %. The NF membrane of the ОPМN brand has a high (R = 99.7 %) selectivity for lactose and a low selectivity for mineral content. This allows them to be used to produce permeate, which is used as a buffer solution. Experimental data were obtained on the chemical composition of buttermilk and its products UF, DF, NF, amino acid composition of proteins, antioxidant activity, fatty acid composition for the evaluation of the biological and nutritional value of lactose-free protein-lipid concentrate of buttermilk. The concentrate has a high content of solids, has a high biological value (there is no amino acid limit in buttermilk and concentrate) and antioxidant activity of 315 ... 330 conventional units, which is 1.2 ... 1.6 times higher than in buttermilk. A technologies for the productions of liquid and dry lactose-free protein-lipid concentrate of buttermilk has been developed. Grounded modes and methods of storage. Dry lactose-free protein-lipid concentrates of buttermilk with high protein content (80.54… 81.19 %) provide improvement of protein component without addition of lactose to food products (mass fraction of lactose not more than 0.064%). The work substantiates the choice of leaven for the production of yoghurt base as a component of low-lactose ice-cream, researches of technological properties of the yoghurt base for production of low-lactose ice-cream are presented. The sources of information on the use of microorganisms that are most active in the production of lactase enzyme in the production of yogurt base are analyzed, and the choice of composition of micro-biological cultures based on β-galactosidase activity is substantiated. The possibility of using a buttermilk with an increased mass fraction of dry matter as the main component of a mixture of ice cream is studied. A rational concentration of dry lactose-free protein-lipid buttermilk concentrate, which is part of the base of yogurt (5.0% of its weight), has been established. The process of fermentation of the milk basis of DVS cultures (YF-903 + La-5 + Bb-12) was investigated. For the production of synbiotic yogurt ice cream with a low lactose content, the optimal ratio of lactose-free protein concentrate from buttermilk (BBKM) and the laboratory basis of yogurt (J), which is BBKM / J, is 59.4 / 40.6. Prescription components were established for the production of synbiotic yogurt ice cream with a low content of lactose, the mass fractions of which were: inulin – 3.69 %; lactulose – 1 %; ginger – 0.3 %; citric acid – 0.15 %; stabilizer – 0.2 %. The lactose content in the test sample of the ice cream mixture was 0.99 %, antioxidant activity was 3.1 times higher than that of traditional yogurt ice cream. A high amount of lactose (2.5 × 108) and bifidobacteria (3 × 109) СFU in ice cream with a low lactose content indicates a high probiotic activity. The shelf life of synbio-tic yogurt ice cream with a low content of lactose is 180 days at a temperature of minus 26 ... minus 28 ° C. A draft of normative documentation for liquid concentrates of lactose-free milk protein-lipid and dry of lactose-free milk protein-lipid concentrates has been developed. Implementation of scientific and technical developments through the release of industrial batches and of new products was carried out in the production conditions of industrial enterprises of the Tulchin branch of TERRA FOOD LLC (Tulchyn, Vinnytsia region) and SPD Diaconchuk (Odessa).
Thesis for the degree of Candidate of Technical Sciences in specialty 05.18.04 – meat, dairy and hydrobiont technology. The dissertation presents the results of researches on the development of technology for the production of lactose-free protein-lipid concentrate of buttermilk with a given nutrient composition on the basis of membrane processes of lactose removal and use of the obtained concentrate as the main component in the production of low-lactose yogurt ice cream. The concentration coefficient was established during UF filtration, which is equal to FC = 5, at which it is possible to maximize the concentration of protein-lipid fraction of buttermilk. Membrane treatment of buttermilk concentrate by diafiltration is an effective method for removing lactose. If NF permeate is used as a buffer for diafiltration, the lactose content of retentate can be adjusted. Purification of buttermilk concentrate obtained by ultrafiltration of buttermilk from lactose was investigated. Purification was performed by dia-filtration. The solvent was NF permeate obtained by nanofiltration of the buttermilk UF permeate. The nanofiltration of UF buttermilk permeate was carried out at a pressure range of 0.5 ... 2.0 MPa. From 0.5 to 1.5 MPa linear dependence of specific productivity on pressure at temperature 20 ... 22 °С is established. At concentration factor F = 4 in the retentate of nanofiltration 17.9 % of lactose was observed, and in NF permeate 0.05 % with the same concentration of salts of 0.7 %. With continuous diafiltration of the UF retentate of the buttermilk, an increase in the membrane's productivity was observed with increasing temperature to 8.2 ... 10 l/m2 h. The lowest concentration of lactose (0.01 %) in the UF retentate was observed with the use of a sevenfold volume of NF permeate as a solvent. The effect of lactose removal was 99.8 %. The results of the studies have shown that the combination of ultrafiltration and continuous diafiltration with NF permeate gives the desired result of the removal of lactose from the buttermilk concentrate. The best parameters of the research process were a pressure of 1.5 MPa and a temperature of 50 °C. The research results were used to develop a method for calculating the evaluation of process efficiency. A method for continuous production of free-lactose protein-lipid concentrate and installation for its realization have been developed. Continuity of membrane removal of lactose is achieved by a certain combination of UF, DF and NF treatment. The aim of these studies is to study the possibility of organizing continuous membrane removal of lactose from buttermilk and developing an appropriate installation scheme. In the course of the experiments it was determined that the UF membranes of the VPU-15000 are suitable for UF and DF. Their selectivity for lactose is R = 1 %. The NF membrane of the ОPМN brand has a high (R = 99.7 %) selectivity for lactose and a low selectivity for mineral content. This allows them to be used to produce permeate, which is used as a buffer solution. Experimental data were obtained on the chemical composition of buttermilk and its products UF, DF, NF, amino acid composition of proteins, antioxidant activity, fatty acid composition for the evaluation of the biological and nutritional value of lactose-free protein-lipid concentrate of buttermilk. The concentrate has a high content of solids, has a high biological value (there is no amino acid limit in buttermilk and concentrate) and antioxidant activity of 315 ... 330 conventional units, which is 1.2 ... 1.6 times higher than in buttermilk. A technologies for the productions of liquid and dry lactose-free protein-lipid concentrate of buttermilk has been developed. Grounded modes and methods of storage. Dry lactose-free protein-lipid concentrates of buttermilk with high protein content (80.54… 81.19 %) provide improvement of protein component without addition of lactose to food products (mass fraction of lactose not more than 0.064%). The work substantiates the choice of leaven for the production of yoghurt base as a component of low-lactose ice-cream, researches of technological properties of the yoghurt base for production of low-lactose ice-cream are presented. The sources of information on the use of microorganisms that are most active in the production of lactase enzyme in the production of yogurt base are analyzed, and the choice of composition of micro-biological cultures based on β-galactosidase activity is substantiated. The possibility of using a buttermilk with an increased mass fraction of dry matter as the main component of a mixture of ice cream is studied. A rational concentration of dry lactose-free protein-lipid buttermilk concentrate, which is part of the base of yogurt (5.0% of its weight), has been established. The process of fermentation of the milk basis of DVS cultures (YF-903 + La-5 + Bb-12) was investigated. For the production of synbiotic yogurt ice cream with a low lactose content, the optimal ratio of lactose-free protein concentrate from buttermilk (BBKM) and the laboratory basis of yogurt (J), which is BBKM / J, is 59.4 / 40.6. Prescription components were established for the production of synbiotic yogurt ice cream with a low content of lactose, the mass fractions of which were: inulin – 3.69 %; lactulose – 1 %; ginger – 0.3 %; citric acid – 0.15 %; stabilizer – 0.2 %. The lactose content in the test sample of the ice cream mixture was 0.99 %, antioxidant activity was 3.1 times higher than that of traditional yogurt ice cream. A high amount of lactose (2.5 × 108) and bifidobacteria (3 × 109) СFU in ice cream with a low lactose content indicates a high probiotic activity. The shelf life of synbio-tic yogurt ice cream with a low content of lactose is 180 days at a temperature of minus 26 ... minus 28 ° C. A draft of normative documentation for liquid concentrates of lactose-free milk protein-lipid and dry of lactose-free milk protein-lipid concentrates has been developed. Implementation of scientific and technical developments through the release of industrial batches and of new products was carried out in the production conditions of industrial enterprises of the Tulchin branch of TERRA FOOD LLC (Tulchyn, Vinnytsia region) and SPD Diaconchuk (Odessa).
Опис
Трубнікова, А. А. Розроблення технології безлактозного концентрату маслянки із заданим складом нутрієнтів : автореф. дис. ... канд. техн. наук : спец. 05.18.04 "Технології м’ясних, молочних продуктів і продуктів з гідробіонтів" / Трубнікова Анастасія Анатоліївна ; наук. кер. Т. Є. Шарахматова ; Одес. нац. акад. харч. технологій. - Одеса, 2019. - 24 с.
Ключові слова
маслянка, ультра-діафільтрація, ультра-нанофільтрація, НФ пермеат, безлактозний білково-ліпідний концентрат, технологія, зберігання, сушіння, показники якості, низьколактозне морозиво, buttermilk, ultra-diafiltration, ultra-nanofiltration, NF permeate, lactose-free protein-lipid concentrate, technology, storage, drying, quality indicators, low-lactose ice cream