EA016763B1 - Composition for production of sour milky products (variants) - Google Patents

Abstract

The invention relates to milk industry. According to the 1st variant of composition, it includes milk, butter and/or oil, and/or dry cream with 42% of fat, a component for making cream sour, aroma-flavoring supplement, stabilizating system including food fiber, stabilizator of acid and water. According to the 2nd variant of composition, it includes milk, butter and/or oil, and/or dry cream with 42% of fat, a component for making cream sour, aroma-flavoring supplement, stabilizating system including food fiber, stabilizator of acid, preservative and water. A group of inventions enables to get a product steadfast to decomposition with improved viscous and firm structure, saturated creamy taste, with improved running qualities and increased storage life till 1440 hours and with improved quality of the supporting of vegetable suspension in the product.

Description

The invention relates to the dairy industry.

Known composition for the production of milk condiment Novelty containing sour cream with a fat mass fraction of 15 or 20%, or kefir, or yogurt with a fat mass fraction of 3.2%, vegetable oil, starch, granulated sugar, salt, skimmed milk powder or soy protein isolated, vinegar 9%, flavoring and water, see KI 96113361A, 01.20.1998.

A fermented milk product is known, including a fermented milk base, vegetable oil or cream powder with a mass fraction of fat of 42%, a flavoring additive, a food supplement SECO, pectin, an acid stabilizer and water, see KI 2198530 C1, 02.20.2003.

The product described in this analogue is the closest to the claimed product. A disadvantage of the known product is that it does not have a stable viscous structure and does not have a sufficiently long shelf life.

The technical result of the group of inventions is to obtain a product that is resistant to syneresis, with an improved viscous and stable structure, a rich creamy taste, with improved flow properties and an extended shelf life of up to 60 days or more, as well as improved quality by maintaining the vegetable suspension in the product.

The product is prepared in any traditional way, by fermenting the sour-milk base, stabilizing its consistency and acidity, adding various flavoring additives.

A dairy product can be obtained using 2 variants of compositions, one of which includes the following components in wt.%: Milk - 51,432-54,18, butter - 1,5-3,0 and / or vegetable oil - 1,47-10 , 0 and / or cream powder with a mass fraction of fat 42% - 5.07-7.0, sourdough - 1.0-5.0, flavoring additive - 0.1-10.0, stabilization system with food fiber - 0.2-5.0, acidity stabilizer - 0.2-1.0 and water - the rest.

As a stabilization system, it contains gelatin and / or guar gum and / or xanthan and / or starch products and / or pectin and / or carrageenan and / or carboxymethyl cellulose and / or locust bean gum.

The second version of the composition for the production of dairy product includes the following components; wt.%: milk - 51,432-54,18, butter - 1,5-3 and / or vegetable oil - 1,47-10 and / or cream powder with a mass fraction of fat 42% - 5,07-7,0 , sourdough - 1-5, flavoring additive 0.1-10.0, stabilization system with the inclusion of dietary fiber - 0.2-5.0, acidity stabilizer - 0.2-1.0, preservative -0.2 -1.0 and water - the rest.

As a stabilization system, it contains gelatin and / or guar gum and / or xanthan and / or starch products and / or pectin and / or carrageenan and / or carboxymethyl cellulose and / or locust bean gum.

As a flavoring additive in the first and second embodiment, use salt, sugar, mustard, vinegar 9%, flavor with mayonnaise flavor, or salt, granulated sugar, dry garlic, dry parsley, dry dill, flavor with greens or salt, dry garlic, ground black pepper, garlic or granulated sugar flavor, salt, dry paprika, chili pepper, paprika flavor or salt, sugar, dried mushrooms, dry dill, mushroom or sugar sand flavor, salt, curry seasoning , flavor with curry flavor, or sah River sand, vanillin or vanilla essence, fruit and / or berry according flavoring.

As the acidity stabilizer according to the first and second embodiment, ascorbic acid in an amount of 0.2-1.0 wt.% And / or lactic acid in an amount of 0.2-0.5 wt.% Is used. As a preservative, which is included only in the second version of the composition, potassium sorbate and / or sodium benzoate are used in an amount of 0.2-1.0%.

Examples of obtaining products according to the claimed composition according to the first embodiment

Example 1

Milk - 51.5

Butter - 1.5

Vegetable oil - 1.47

Powdered cream with a mass fraction of fat of 42% - 5.07

Sourdough - 1.5

Salt - 1.2

Sugar - 2

Mustard - 3.0

Vinegar 9% - 5.0

Flavor with mayonnaise flavor - 0.2-1.0

Stabilization system with inclusion of dietary fiber - 4.0

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

Example 2

Milk - 52.42

- 1 016763

Butter - 1.5

Vegetable oil - 7.5

Sourdough - 3.0

Salt - 1.5

Granulated Sugar - 1.0

Granulated dry garlic - 1.5

Dry parsley - 1.0

Dry dill - 1.0

Flavoring greens - 0.2

Stabilization system with inclusion of dietary fiber - 3.0

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

Example 3

Milk - 53.5

Vegetable oil - 9.5

Sourdough - 5.0

Salt - 1.5

Dry garlic - 2.0

Ground black pepper - 0.2

Garlic Flavor - 0.2

Stabilization system with the inclusion of dietary fiber - 2.8

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

Example 4

Milk - 54.18

Butter - 2.9

Powdered cream with mass fat 42% - 7.0

Sourdough - 5.0

Salt - 1.25

Sugar - 0.25

Cheese Flavoring - 0.2

Dietary fiber stabilization system - 2.2

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

Example 5

Milk - 52.67

Powdered cream with a fat mass fraction of 42% - 6.5

Sourdough -3.0

Salt - 1.1

Granulated Sugar - 2.0

Dry paprika - 6.0

Chili pepper - 0.3

Stabilization system with the inclusion of dietary fiber - 1.4 Acidity stabilizer - ascorbic acid - 0.35 Water - the rest

Example 6

Milk - 51,432

Butter - 1.5

Powdered cream with mass fat 42% - 5.07

Sourdough - 5.0

Sugar - 3,5

Vanillin or vanilla essence - 0.4

Fruits and / or berries - 5.0

Flavoring flavor - 0.9

Stabilization system with the inclusion of dietary fiber - 0.7 Acidity stabilizer - lactic acid - 0.5

Water - the rest

Example 7

Milk - 53.5

Vegetable oil - 1.47

Powdered cream with a mass fraction of fat of 42% - 5.07

Sourdough - 5.0

- 2 016763

Salt - 1.5

Sugar - 1.2

Dry mushrooms - 5.5

Dry dill - 1.0

Mushroom flavoring agent - 0.5

Stabilization system with inclusion of dietary fiber - 5.0

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

Example 8

Milk - 53.5

Vegetable oil - 1.47

Powdered cream with a mass fraction of fat of 42% - 5.07

Sourdough - 5.0

Salt - 1.5

Dry ground curry seasoning - 3.0

Curry Flavor - 0.2

Dietary fiber stabilization system - 2.0

Acid Stabilizer - Lactic Acid - 0.5

Water - the rest

An example of obtaining products, according to the claimed composition according to the second embodiment, includes all the components indicated in examples 1-8 in the first embodiment, with the only difference being that they additionally contain a preservative in an amount of 0.2-1.0 wt.%, As potassium sorbate and / or sodium benzoate are used.

Claims (21)

CLAIM 1. Composition for the production of fermented milk product, characterized in that it includes milk, butter, and / or vegetable oil and / or dry cream with a mass fraction of 42% fat, leaven, flavoring additive containing flavoring with the taste of the corresponding additive , stabilization system with the inclusion of dietary fiber, acidity stabilizer and water in the following ratio, wt.%: Milk - 51,432-54,18 Butter - 1.5-3.0 Vegetable oil -1,47-10,0 Cream, dry with a fat content of 42% - 5.07-7.0 Sourdough - 1.0-5.0 Taste-aromatic additive containing flavoring with the taste of the corresponding additive - 0.1-10.0 Stabilization system with the inclusion of dietary fiber - 0.2-5.0 Acidity stabilizer - 0.2-1.0 Water - the rest. 2. The composition according to claim 1 includes salt, granulated sugar, mustard, 9% vinegar, and mayonnaise flavoring as a flavoring. 3. The composition according to claim 1 includes salt, granulated sugar, granulated dry garlic, dry parsley, dry dill, green flavored fragrance as a flavoring agent. 4. The composition according to claim 1 includes, as a flavoring additive, salt, granulated dry garlic, ground black pepper, garlic flavoring. 5. The composition according to claim 1 includes salt, granulated sugar, cheese flavoring as a flavoring agent. 6. The composition according to claim 1 includes salt, granulated sugar, dry paprika and chili peppers, and paprika flavor as a flavoring. 7. The composition according to claim 1 includes, as a flavoring additive, sugar, vanillin or vanillin essence, fruits and / or berries, flavoring with a corresponding taste. 8. The composition according to claim 1 includes salt, granulated sugar, dry mushrooms, dry dill, flavoring with the taste of mushrooms as a flavor and aromatic additive. 9. The composition according to claim 1 includes salt, granulated sugar, curry seasoning, curry flavoring as a flavoring agent. 10. The composition according to claim 1 includes ascorbic acid in an amount of 0.2-1.0 wt.% And / or lactic acid in an amount of 0.2-0.5 wt.% As an acid stabilizer. 11. Composition for the production of fermented milk product, characterized in that it contains milk, butter, and / or vegetable oil and / or cream, dry with a mass of 42% fat, leaven, flavor and aroma, stabilization system with the inclusion of dietary fiber, acidity stabilizer, preservative and water in the following ratio, wt.%: - 3 016763 Milk - 51,432-54,18 Butter - 1.5-3.0 Vegetable oil - 1.47-10.0 Cream, dry with a fat content of 42% - 5.07-7.0 Sourdough - 1.0-5.0 Aromatic Additive - 0.1-10.0 Stabilization system with the inclusion of dietary fiber - 0.2-5.0 Acidity stabilizer - 0.2-1.0 Preservative - 0.2-1.0 Water - the rest. 12. The composition according to claim 11 includes salt, granulated sugar, mustard, 9% vinegar, and mayonnaise flavoring as a flavoring. 13. The composition according to claim 11 includes salt, granulated sugar, granulated dry garlic, dry parsley, dried dill, green flavored fragrance as a flavor and aromatic additive. 14. The composition according to claim 11 includes salt, garlic, pepper, ground black pepper, and garlic flavoring as a flavoring. 15. The composition according to claim 11 includes salt, granulated sugar, cheese flavoring as a flavoring agent. 16. The composition according to claim 11 includes salt, granulated sugar, dry paprika and chili peppers, and paprika flavor as a flavoring. 17. The composition according to claim 11 includes, as a flavoring agent, sugar, vanillin or vanillin essence, fruits and / or berries, flavoring with a corresponding taste. 18. The composition according to claim 11 includes salt, granulated sugar, dry mushrooms, dry dill, and a mushroom-like flavor as a flavoring. 19. The composition according to claim 11 includes salt, granulated sugar, curry flavor, curry flavor as a flavoring agent. 20. The composition according to claim 11 includes ascorbic acid in an amount of 0.2-1.0 wt.% And / or lactic acid in an amount of 0.2-0.5 wt.% As an acid stabilizer. 21. The composition according to claim 11 includes, as a preservative, potassium sorbate or sodium benzoate in an amount of 0.2-1.0 wt.%.