EA038244B1 - Method for producing clotted sour cream - Google Patents

Abstract

The invention relates to the dairy industry, and more particularly to technology for producing clotted sour cream. The technical result of the claimed invention is that of producing clotted sour cream with a dense viscous consistency. The technical result is achieved in that the method involves preparing available initial milk raw material, which involves removing mechanical impurities using centrifugal milk clarifiers or filtering materials, and cooling; separating into high-fat cream and fat-free milk; standardizing the resulting cream in terms of the mass fraction of fat by mixing the high-fat cream and the fat-free milk; adding dry fat-free clotted milk in a quantity according to a recipe to produce the desired colour; homogenizing; pasteurizing; subsequently heating the standardized cream at a temperature of 80 to 97°C for a period of between 30 min and 4 h; cooling to a souring temperature; adding a starter consisting of lactococci and thermophilic lactic streptococci; mixing the soured mixture for at least 15 min and ripening to curd formation using a thermostatic method or a tank method.

Description

The invention relates to the dairy industry, in particular to a technology for the production of melted sour cream.

Many different methods for the production of sour cream are known in the art.

So, for example, from the patent RU 2126635 C1, A23C 13/16, 02/27/1999, a method for the production of sour cream is known, which provides for the normalization of cream in terms of fat, pasteurization, homogenization, cooling to the fermentation temperature, stirring the cream to a uniform consistency, introducing a mixture of starter cultures, containing a starter culture Dnepryanskaya, a starter culture of lactic acid cultures for sour cream, a starter culture and a concentrate of bacterial dry mesophilic and thermophilic lactic acid streptococci, which are taken in equal doses in an amount of 5-10% of the total mass, mixing, fermentation until a finished product with an acidity of 60-105 ° is obtained T, packaging and maturation.

From the patent RU 94024140 A1, A 23C 13/12, 1996, a method for the production of sour cream is known, including the normalization of cream by fat, pasteurization, homogenization, cooling to a fermentation temperature of 33-35 ° C, the introduction of a starter culture containing producers of B vitamins, mixing no more than 10 minutes, ripening at 30-32 ° C for 4-7 hours, re-mixing for no more than 3 minutes, packaging and maturation.

From the patent SU 1757567 A, A23C 13/16, 1992, a method for the production of sour cream is known with carrying out the processes of normalizing cream in terms of fat, pasteurization, homogenization, cooling to the fermentation temperature, adding a mixture of starter cultures, fermenting, mixing, packaging and ripening.

However, the prior art does not disclose methods of obtaining the production of melted sour cream.

The objective of the claimed invention is to develop a new method aimed at obtaining a new product - melted sour cream.

The technical result of the claimed invention is to obtain sour cream with a dense viscous consistency, taste and aroma of melted cream.

The technical result is achieved by the fact that the method includes the preparation of the incoming raw milk, which consists in cleaning from mechanical impurities and cooling, separation into high-fat cream and skim milk, normalization of the resulting cream by mass fraction of fat, adding skim baked milk powder to the normalized cream , homogenization, pasteurization, subsequent heating of the standardized cream, cooling to the fermentation temperature, adding the starter culture and fermenting the mixture to form a curd using thermostatic or reservoir methods.

The essence of the claimed method is as follows.

The original raw milk enters the container, determines the quality indicators and the mass of the raw milk, the raw milk is purified from mechanical impurities on centrifugal milk purifiers or passed through filtering materials. Then milk is sent for processing or cooled to a temperature of (4 ± 2) ° C and sent to tanks for intermediate storage. Milk is separated, observing the rules stipulated by the technical instructions for the operation of separators.

The normalization of cream by mass fraction of fat is carried out in a stream on a separator-normalizer using an automatic normalization system or in a tank by mixing milk raw materials so that the mass fraction of fat in the products is not less than the prescribed recipe for a given type of product, by mixing high-fat cream and skim milk.

The product is produced using skimmed baked milk powder.

Skimmed baked milk powder is produced according to the specified method.

The original milk-raw material enters the container, after which it is passed through filtering materials, then the milk-raw material is cooled at 4-6 ° C and sent to tanks for intermediate storage, then the milk separation process is carried out, which is carried out on separators, cream separators at a temperature of 55-60 ° C for high-fat cream and skim milk, after which the skim milk is pasteurized at a temperature of 72-75 ° C with an exposure time of 30 s, followed by cooling to the hydrolysis temperature, then the lactase enzyme is added to the skim milk for the hydrolysis process.

For example, HA-LACTASE 5200 manufacturer Christian Hansen / MAXILACTLG5000 (http://www.dsm.com/markets/foodandbeverages/ru RU / products / enzymes / dairy / maxilact.html; http://www.chrhansen.ru/produkty /produktovye-napravlenmja/ha-lactase.html) or another enzyme with other units of activity (NLU / l), which is calculated based on the degree of hydrolysis of lactose in the original milk.

To obtain lactose in the original skim milk less than 0.1%, it is necessary to add 600 ml of the HA_LACTASE 5200 enzyme per 1000 l of skim milk and carry out the hydrolysis process for 12 hours at a temperature of 4-6 ° C. Further, skim milk is kept with constant stirring during the hydrolysis time from 2 to 14 hours, depending on the options for hydrolysis and the activity of the enzyme, as a result of the hydrolysis process, lactose disaccharide breaks down into monosugar, galactose and glucose, thanks to this process, milk acquires a sweetish taste, and during the heating operation, creamy saturated color.

The hydrolysis process can be carried out in two ways.

The first option: cold hydrolysis is carried out at a temperature of 4-6 ° C for 12 hours.

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The second option: warm hydrolysis is carried out at a temperature of 38-40 ° C for 2 hours.

After the hydrolysis process, the skim milk is pasteurized in a plate cooler at a temperature of 95 ° C. Next, the pasteurized hydrolyzed skim milk is heated in double-jacketed tanks at a temperature of 95-97 ° C for 2 hours, taking into account the achievement of the required color. During heating, the mixture is stirred 1-2 times per hour to prevent the formation of foams. The color is determined using an electronic NCS instrument.

Next, the product is condensed in a vacuum evaporator to a mass fraction of solids of 43 ± 3% at a temperature of 55-75 ° C, with which the condensed milk leaves the vacuum evaporator, then the product is dried at an air temperature of 175-180 ° C, which is then enters the drying tower, then the product is cooled at a temperature of 22 ± 2 ° C, after which the finished product is packaged.

The resulting product has a uniform consistency corresponding to skimmed milk powder, a light brown color characteristic of baked milk, and has all the taste qualities similar to natural baked milk.

This dry baked skim milk is used as a natural dye to obtain the creamy color of fermented milk products, such as sour cream. And also for normalization to a certain mass fraction of protein in the finished product.

The dosage of skimmed baked milk powder is calculated according to the recipe, taking into account the required color from 1 to 5%. Skimmed baked milk powder is dissolved in cream normalized by the mass fraction of fat at a temperature of 40-45 ° C in containers with a heated jacket and a stirrer ensuring uniform mixing.

Next, the normalized mixture is heated to a temperature of (60-75) ° C and sent to homogenization at pressure for sour cream with a ppm of 10-15% - (12-15) MPa, ppm. 17-22% - (9-12) MPa, ppm 25-32% (8-11) MPa, ppm 34-40% - (7-10) MPa. It is allowed to use a two-stage homogenization scheme, while the pressure at the second stage should be no more than 30% of the pressure value at the first stage.

The homogenized mixture is subjected to pasteurization, depending on the type of equipment installed, at a temperature of (95 ± 2) ° C. Next, in the tanks, the normalized cream is heated at a temperature of 80 to 97 ° C for 30 minutes to 4 hours. Then the normalized mixture is cooled to a fermentation temperature (30-40) ° C and sent to a tank with a jacket. The mixture cooled to the fermentation temperature is immediately fermented. Fermentation of the normalized mixture is carried out in a stream or in tanks that provide the possibility of cooling and uniform mixing of the mixture. The leaven is added in accordance with the instructions for use and the recommendations of the manufacturers. The fermented mixture is stirred for at least 15 minutes. The starter culture consists of a mixture of lactococci and thermophilic lactic acid streptococci.

Melted sour cream can be made in two ways, thermostatic and reservoir methods.

The invention is illustrated in the diagram.

Thermostat method

If the fermented mixture was cooled to (4 ± 2) ° C, then immediately before filling it is heated to a temperature of (22-40) ° C and sent for filling. During the filling process, the mixture is periodically stirred. The packaged fermented mixture is sent to a thermostatic fermentation chamber at a temperature of (22-40) ° C for 6 to 12 hours until a clot of acidity (60-65) ° T and pH (4.6 ± 0.5) is formed. The end of fermentation is determined by the nature of the curd and acidity. The fermented mixture is cooled in refrigerating chambers to a temperature of (4 ± 2) ° C. Ripening occurs simultaneously with cooling.

The duration of cooling the product in the refrigerating chamber is 12 hours. After cooling and maturation, the technological process of obtaining melted sour cream by the thermostatic method is considered complete, and the product is ready for sale.

Tank method

The fermentation process of the normalized mixture is carried out in tanks that provide the possibility of cooling and uniform mixing. Fermentation of the normalized mixture is carried out at a temperature of (22-40) ° C for 6-12 hours until the formation of a clot of acidity (60-65) ° T and pH (4.6 ± 0.5). The end of the fermentation of the fermented mixture is determined by the nature of the curd and acidity. The fermented mixture is stirred until a homogeneous consistency is obtained from 3 to 15 minutes and sent for packing. In the process of bottling, the fermented mixture is periodically stirred. Partial cooling of sour cream to a temperature of 16-22 ° C is allowed by putting ice water into the tank jacket and periodically stirring the curd or cooling through a plate cooler. After packaging and labeling, the fermented mixture is cooled in refrigerating chambers to a temperature of (4 ± 2) ° C. Ripening occurs simultaneously with cooling.

The duration of cooling the product in the refrigerator compartment is 12 hours.

Ghee sour cream has a pronounced taste of melted cream, dense viscous consistency.

In terms of organoleptic characteristics, sour cream meets the requirements specified in table. 1.

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Table 1 Indicator name Product characteristics

2

Consistency and appearance dense, viscous

Taste and smell with a pronounced taste and aroma of melted cream

Color Light brown, uniform throughout the mass

In terms of physical and chemical indicators, sour cream meets the requirements specified in table. 2.

table 2

Indicator name The value of the indicator for a product with a mass fraction of fat,% ten 15 twenty 25 thirty Mass fraction of fat,% not less 10.0 15.0 20.0 25.0 30, 0 Protein mass fraction,% not less 2.6 2.6 2.5 2,3 2.1 Acidity, ° T, no more 90 Mass fraction of SNF,%, not less 5.0 4.0 4.0 4.0 3.6 Product temperature when leaving the factory, ° C 4 ± 2 Performance indicator heat treatment Phosphatase or peroxidase not allowed

CLAIM

Claims (1)

CLAIM A method for the production of baked sour cream, including the entry of raw materials - milk - into a container, its purification from mechanical impurities using centrifugal milk purifiers or filter materials, separation into high-fat cream and skim milk, normalization of high-fat cream to the required mass fraction of fat by mixing high-fat cream and skim milk , introduction of skimmed baked milk powder, homogenization of the normalized mixture with a mass fraction of fat from 10 to 15% at a pressure of 12 to 15 MPa, with a mass fraction of fat from 17 to 22% - at a pressure of 9 to 12 MPa, with a mass fraction of fat from 25 to 32% - at a pressure of 8 to 11 MPa and a normalized mixture with a mass fraction of fat from 34 to 40% - at a pressure of 7 to 10 MPa, pasteurization and heating of the normalized mixture at a temperature of 80 to 97 ° C for 30 min to 4 hours, cooling to the fermentation temperature, adding a starter culture consisting of lactococci and thermophilic lactic acid streptococci, re stirring the fermented mixture for at least 15 minutes and fermenting until a clot is formed using a thermostatic or reservoir method.