METHOD FOR OBTAINING A SEMI-FINISHED WHEY PRODUCT FOR PRODUCTION OF DAIRY NON-ALCOHOLIC FOOD PRODUCTS Russian patent published in 2021 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: curd whey is collected. It is separated on centrifugal separators at a temperature of 30-35°C for 15-20 minutes. Pasteurized by heating to 60-65°C with an exposure of 0.2-0.3 minutes. The curd whey is clarified for 8-10 minutes at a temperature of 20-24°C by complex formation until the protein precipitate falls out by adding a liquid extract of polysaccharides in the form of licorice juice, purified by filtration, in an amount of 20-30 g per 100 g of the initial whey. Permeate is obtained on an ultrafiltration unit on membranes with pore sizes of 0.014 microns for a duration of 2.0-2.5 hours. Concentration by nanofiltration is carried out using nanofiltration membranes with a pore size of 0.005 microns to obtain a mass fraction of dry substances of 24-26 wt. % with a duration of 3.0-3.5 hours. The substance is frozen to -18-(-20)°C, freeze drying is carried out at a pressure of 5 Pa and heat drying at 25-30°C.

EFFECT: invention provides obtaining a product with increased nutritional and biological value by enriching the whey semi-finished product with a vitamin complex, with improved organoleptic properties in terms of appearance, increasing the efficiency of technological processes and reducing the total time for obtaining the ready semi-finished product.

1 cl, 5 tbl, 4 ex