METHOD OF PRODUCING BEVERAGE BASED ON WHEY PROTEIN ISOLATE Russian patent published in 2024 - IPC A23C21/00 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry, in particular, to production of high-protein beverages. Disclosed is a method for producing a beverage based on whey protein isolate. Pasteurized cheese whey purified from fat and casein dust is subjected to ultrafiltration at temperature of 10–45°C and pressure of 0.1–1.0 MPa using ceramic or polymer membranes with pore diameter of 20–50 kDa to obtain a concentrate with a mass fraction of protein of not less than 5%, which is then sent for microfiltration using membranes with a pore size of 0.8 mcm for ceramic membranes or 800 kDa for polymer membranes, process is carried out at input pressure 0.15–0.2 MPa, temperature – 10–15°C, then the obtained filtrate with a weight fraction of protein of not less than 2.5% is sent for ultrafiltration at temperature of 10–45°C and pressure of 0.1–1.0 MPa using ceramic or polymer membranes with a pore diameter of 20–50 kDa, combining it with two diafiltration steps by diluting the formed concentrate with reverse osmosis water in a water : concentrate weight ratio of 2:1, process is carried out until mass fraction of protein in concentrate is not less than 17% and 92% in terms of dry defatted milk residue, then obtained whey protein isolate is mixed with fruit-and-berry filler for 15 minutes at temperature of 40–45°C and minimum rotation speed of the mixer in the tank, then the mixture is sent for pasteurisation at temperature of 80±2°C with exposure of 15–20 s, then cooled to 40–45°C, vitamin-mineral premix is added under aseptic conditions, mixed for 15 minutes with simultaneous additional cooling to 20±2°C and minimum speed of rotation of mixer in the tank, and then sent for bottling and storage with simultaneous additional cooling to 4±2°C, the whey protein isolate drink is prepared at the following ratio of initial ingredients, kg per 1,000 kg of the ready product: whey protein isolate with dry substances weight fraction of not less than 18.5%; mass fraction of protein in terms of MSNF of not less than 17% 850.0–900.0; fruit and berry filler 149.5–99.8; vitamin-mineral premix 0.5–0.2.

EFFECT: method enables to provide in the finished product a balanced content of essential amino acids which increase the biological value of the finished product; reduce caloric content of the ready beverage; to expand the range of products for human nutrition after intense physical activity.

1 cl, 2 dwg, 1 tbl, 3 ex