PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION

The combination of dairy and vegetable raw materials is considered a technological way of mutual enrichment that allows to optimize the composition and content of fatty and amino acids to a certain extent. The ultrasonic effect contributes to an increase the colloidal stability of products of an emulsion and suspended nature based on vegetable and dairy raw materials. The aim of this work was the study of the process of obtaining protein-containing beverages, vegetable-based in conditions of ultrasonic influence. The main object of the study selected the flour from oilcake of nuts of Pinus sibirica Du Tour (cedar flour). The beverages were obtained using two methods: 1) by scalding cedar flour with the drinking water heated to a temperature of 70°C; 2) by gradual bringing a model mixture of cedar flour with drinking water to the boil. The mass ratios of cedar flour and drinking water were used in the study at 10 : 90 (10% of cedar flour), 10 : 80 (11.1%), 10 : 70 (12.5%), 10 : 60 (14.3%), 10 : 50 (16.7%) and 10 : 40 (20.0%). The model drinks were processed in a cavitation mode (20 W/cm2) of the "Volna" apparatus at the frequency of ultrasonic vibrations of 22 ± 1.65 kHz; the processing time was 2 and 5 minutes. The effectiveness of ultrasound exposure was estimated by the content of dry matters, protein and fat, of size of fat droplets and the colloidal stability of the resulting emulsion. The application of an ultrasonic field provides an increase in the degree of transition of soluble dry matters of cedar flour to the water phase up to two times, including fat ten times and soluble proteins up to two times. As a result, the drops of cedar oil, extracted from the cedar flour are dispersed effectively, resulting in enhanced stability obtained emulsions. The dosage cedar flour within of 14-16.7% under scalding conditions followed by an ultrasound cavitation for 2 min, can be considered as optimal conditions for producing beverages. The analysis of the resulting beverage (2.6-3.4% of protein and 2.8-3.3% of fat) shows its comparability with cow milk