METHOD FOR PRODUCING SUGAR-FREE ZEFIR WITH A WHEY PROTEIN CONCENTRATE Russian patent published in 2021 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: proposed method includes preparing a syrup, a zefir mass by mixing the syrup with the components of the formula, forming and structuring the zefir mass. A glucose-fructose syrup is used in production of the syrup, for this purpose, agar-agar is mixed with water at a water ratio of 1:30, the solution is brought to the boiling point, and the glucose-fructose syrup is introduced, the resulting mixture is boiled at a temperature of 107 to 108°C to a mass fraction of dry substances of 73±1.5 %. At the same time, dry egg whites are reduced in water with a water ratio of 1:5, and whey protein concentrate powder with a water ratio of 1:1.5. The boiled agar-glucose-fructose syrup is mixed with a concentrated fruit and berry or vegetable juice preheated to a temperature of 40±2°C, sodium lactate, and the reduced egg whites. The mass is whipped under compressed air pressure of 2.5 to 3.5 bar for 2 to 3 minutes, the reduced whey protein concentrate previously beat up in the presence of citric acid is added at the end of the whipping. The mixture is whipped for 30 seconds to a homogeneous mass with a density of 400±20 kg/m³, which is then sent for forming by depositing, holding and drying. Zefir is prepared at a certain ratio of the components of the formula.

EFFECT: invention provides a possibility of expanding the range of zefir "without use of sugar", reducing the sugar content, energy content and the glycemic index of zefir by completely replacing white sugar with glucose-fruit syrup, increasing the nutritional and biological value of zefir by using concentrated fruit or vegetable juice and whey protein concentrate, as a source of protein and essential amino acids, increasing the shelf life of zefir by excluding sugar from the formula and eliminating the process of candying and drying of the product during storage, reducing the duration of the production process by using a continuous process of whipping the zefir mass under compressed air pressure.

1 cl, 2 tbl, 4 ex