MD706Z - Yoghurt with germinated sorize and process for its preparation - Google Patents
Yoghurt with germinated sorize and process for its preparation Download PDFInfo
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- MD706Z MD706Z MDS20130033A MDS20130033A MD706Z MD 706 Z MD706 Z MD 706Z MD S20130033 A MDS20130033 A MD S20130033A MD S20130033 A MDS20130033 A MD S20130033A MD 706 Z MD706 Z MD 706Z
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 239000007858 starting material Substances 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000010606 normalization Methods 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000019647 acidic taste Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 101000643395 Escherichia phage T7 Single-stranded DNA-binding protein Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002488 Hemicellulose Chemical class 0.000 description 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000005291 Rumex acetosa Nutrition 0.000 description 1
- 240000007001 Rumex acetosella Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000003513 sheep sorrel Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- Dairy Products (AREA)
Abstract
Description
Invenţia se referă la industria laptelui, şi anume la un iaurt cu soriz germinat şi la un procedeu de obţinere a acestuia. The invention relates to the milk industry, namely to a yogurt with germinated soriz and to a process for obtaining it.
Este cunoscut iaurtul obţinut din lapte cu un conţinut de grăsime de 0,05%, lapte degresat praf, zahăr, colorant alimentar, aromatizator alimentar, culturi starter pentru iaurt, componentele fiind luate în următorul raport, în kg pentru 1000 kg produs: lapte cu un conţinut de grăsime de 0,05% 843,21, lapte degresat praf 36,44, zahăr 70,00, colorant alimentar 0,10, aromatizator alimentar 0,25, culturi starter pentru iaurt 50,00 [1]. Yogurt is known to be obtained from milk with a fat content of 0.05%, skimmed milk powder, sugar, food coloring, food flavoring, starter cultures for yogurt, the components being taken in the following ratio, in kg per 1000 kg of product: milk with a fat content of 0.05% 843.21, skimmed milk powder 36.44, sugar 70.00, food coloring 0.10, food flavoring 0.25, starter cultures for yogurt 50.00 [1].
Totodată este cunoscut procedeul de obţinere a iaurtului care include normalizarea laptelui prin amestecarea laptelui cu laptele degresat şi zahăr, purificarea amestecului la temperatura de 43±2°C, pasteurizarea la temperatura de 92±2°C timp de 2…8 min sau 87±2°C timp de 10…15 min, răcirea amestecului până la temperatura de 40…42°C, administrarea culturilor starter pentru iaurt şi fermentarea amestecului timp de 2…12 ore, amestecarea, răcirea până la temperatura de 25…30°C, introducerea aromatizatorului şi colorantului, amestecarea, răcirea până la temperatura de 4 ±2°C, ambalarea [2]. At the same time, the process of obtaining yogurt is known, which includes normalizing the milk by mixing the milk with skim milk and sugar, purifying the mixture at a temperature of 43±2°C, pasteurizing at a temperature of 92±2°C for 2…8 min or 87±2°C for 10…15 min, cooling the mixture to a temperature of 40…42°C, administering starter cultures for yogurt and fermenting the mixture for 2…12 hours, mixing, cooling to a temperature of 25…30°C, introducing flavoring and coloring, mixing, cooling to a temperature of 4 ±2°C, packaging [2].
Dezavantajul producerii acestui tip de iaurt este că produsul are o valoare nutritivă şi biologică redusă. The disadvantage of producing this type of yogurt is that the product has low nutritional and biological value.
Problema pe care o rezolvă invenţia constă în extinderea bazei de materie primă rezultată din procesarea sorizului pentru obţinerea iaurtului; ameliorarea compoziţiei chimice şi a valorii nutritive a iaurtului: se măreşte esenţial conţinutul de aminoacizi, vitamine, grăsimi vegetale, glucide uşor asimilabile, fibre alimentare; reducerea cantităţii de stabilizator şi a duratei de fermentare. The problem solved by the invention consists in expanding the raw material base resulting from the processing of curd to obtain yogurt; improving the chemical composition and nutritional value of yogurt: the content of amino acids, vitamins, vegetable fats, easily assimilable carbohydrates, dietary fiber is essentially increased; reducing the amount of stabilizer and the fermentation time.
Invenţia soluţionează problema prin aceea că iaurtul cu soriz germinat este obţinut din lapte cu un conţinut de grăsime de 3,5%, lapte degresat, lapte degresat praf, zahăr, făină de soriz germinat, stabilizator, culturi starter pentru iaurt, componentele fiind luate în următorul raport, % mas.: The invention solves the problem in that yogurt with sprouted soriz is obtained from milk with a fat content of 3.5%, skimmed milk, skimmed milk powder, sugar, sprouted soriz flour, stabilizer, starter cultures for yogurt, the components being taken in the following ratio, % mass:
lapte cu un conţinut de grăsime de 3,5% 65,0…70,0 lapte degresat 20,0…24,0 lapte degresat praf 1,7 zahăr 7,0 făină de soriz germinat 0,5…2,0 stabilizator 0,2…0,3 culturi starter pentru iaurt, DCU/100 L lapte 10…20.milk with a fat content of 3.5% 65.0…70.0 skimmed milk 20.0…24.0 skimmed milk powder 1.7 sugar 7.0 germinated sorrel flour 0.5…2.0 stabilizer 0.2…0.3 starter cultures for yogurt, DCU/100 L milk 10…20.
Procedeul de obţinere a iaurtului cu soriz germinat include normalizarea laptelui prin amestecarea laptelui cu un conţinut de grăsime de 3,5% cu laptele degresat, amestecarea făinii de soriz, obţinute prin măcinarea boabelor de soriz germinate şi uscate, cu o parte din laptele normalizat în raport făină:lapte de 1:10 respectiv, termostatarea amestecului la temperatura de 60±2°C timp de 20…30 min, filtrarea şi adăugarea în partea restantă a laptelui normalizat împreună cu laptele degresat praf, zahărul şi stabilizatorul, omogenizarea amestecului la presiunea de 15±2,5 MPa şi temperatura de 45…60°C, pasteurizarea la temperatura de 92±2°C timp de 2…8 min sau 87±2°C timp de 10…15 min, răcirea amestecului până la temperatura de 42…45°C, administrarea culturilor starter pentru iaurt şi fermentarea amestecului timp de 4…5 ore, amestecarea, răcirea până la temperatura de 18…20°C, ambalarea şi răcirea până la temperatura de 4 ±2°C. The process of obtaining yogurt with germinated soriz includes normalizing the milk by mixing milk with a fat content of 3.5% with skimmed milk, mixing soriz flour, obtained by grinding germinated and dried soriz grains, with part of the normalized milk in a flour:milk ratio of 1:10 respectively, thermostating the mixture at a temperature of 60±2°C for 20…30 min, filtering and adding to the remaining part the normalized milk together with skimmed milk powder, sugar and stabilizer, homogenizing the mixture at a pressure of 15±2.5 MPa and a temperature of 45…60°C, pasteurizing at a temperature of 92±2°C for 2…8 min or 87±2°C for 10…15 min, cooling the mixture to a temperature of 42…45°C, administering starter cultures for yogurt and fermenting the mixture for 4…5 hours, mixing, cooling to a temperature of 18…20°C, packaging and cooling to a temperature of 4 ±2°C.
Rezultatul constă în aceea că se ameliorează indicele glicemic, echilibrul de proteine şi glucide, echilibrul acido-bazic, raportul acizilor graşi nesaturaţi, se remediază carenţa de fier (din lapte) şi de calciu (din produsele cerealiere). Adăugarea făinii de soriz germinat în iaurt măreşte potenţialul antioxidant şi îmbogăţeşte iaurtul cu fibre alimentare. Adaosul făinii de soriz germinat influenţează pozitiv numărul de microorganisme viabile - probabil datorită prezenţei unor factori cu acţiune prebiotică şi nutritivă (oligozaharide, hemiceluloze, săruri minerale, azot neproteic uşor asimilabil), care stimulează creşterea bacteriilor. Din punct de vedere economic, rezultatul constă în reducerea cantităţii de stabilizator care este mai scump decât făina de soriz germinat şi în reducerea duratei de fermentare, deci a consumului de utilităţi tehnologice. The result is that the glycemic index, the balance of proteins and carbohydrates, the acid-base balance, the ratio of unsaturated fatty acids are improved, the deficiency of iron (from milk) and calcium (from cereal products) is remedied. The addition of germinated soriz flour to yogurt increases the antioxidant potential and enriches the yogurt with dietary fiber. The addition of germinated soriz flour positively influences the number of viable microorganisms - probably due to the presence of factors with prebiotic and nutritional action (oligosaccharides, hemicelluloses, mineral salts, easily assimilable non-protein nitrogen), which stimulate the growth of bacteria. From an economic point of view, the result is a reduction in the amount of stabilizer, which is more expensive than germinated soriz flour, and a reduction in the fermentation time, therefore the consumption of technological utilities.
Utilizarea laptelui normalizat permite de a obţine un iaurt cu o compoziţie chimică echilibrată şi cu un grad ridicat de asimilare, dar şi cu un conţinut de substanţe bioactive cu multiple activităţi fiziologice benefice pentru organismul uman. The use of normalized milk allows for obtaining a yogurt with a balanced chemical composition and a high degree of assimilation, but also with a content of bioactive substances with multiple beneficial physiological activities for the human body.
Introducerea zahărului în masa amestecului contribuie la formarea calităţilor gustative ale iaurtului, sortimentele de iaurt dulce fiind mai des solicitate de către consumatori. The introduction of sugar into the mixture contributes to the formation of the taste qualities of yogurt, with sweet yogurt varieties being more often requested by consumers.
Utilizarea făinii de soriz germinat în producerea iaurtului permite amplificarea valorii nutriţionale şi biologice a produsului faţă de iaurtul natural. The use of germinated rye flour in the production of yogurt allows for the amplification of the nutritional and biological value of the product compared to natural yogurt.
Utilizarea concomitentă a făinii de soriz germinat şi a stabilizatorului (amestec de adipat de diamidon acetilat şi gelatină) modifică structura reţelei şi permeabilitatea coagulului şi reduce esenţial gradul de sinereză a iaurtului. Făina de soriz are o capacitate înaltă de hidratare şi poate servi ca înlocuitor parţial al unor stabilizatori ai iaurtului, care asigură formarea microstructurii produsului finit. The simultaneous use of germinated soriz flour and the stabilizer (mixture of acetylated distarch adipate and gelatin) modifies the network structure and permeability of the curd and essentially reduces the degree of syneresis of the yogurt. Soriz flour has a high hydration capacity and can serve as a partial replacement for some yogurt stabilizers, which ensure the formation of the microstructure of the finished product.
Pentru producerea iaurtului cu soriz germinat se foloseşte cultură starter pentru iaurt, formată din Streptococcus thermophilus, Lactobacillis delbrueckii ssp. Bulgaricus, în asociere cu specii de Bifidobacterium. Utilizarea acestei culturi starter contribuie la obţinerea unui iaurt cu aciditate, cu aromă şi cu proprietăţi probiotice dorite. For the production of yogurt with germinated sourdough, a yogurt starter culture is used, consisting of Streptococcus thermophilus, Lactobacillis delbrueckii ssp. Bulgaricus, in association with Bifidobacterium species. The use of this starter culture contributes to obtaining a yogurt with the desired acidity, flavor and probiotic properties.
Iaurtul cu soriz germinat revendicat are un aspect neted, strălucitor şi gust proaspăt, acrişor şi aromat. Proprietăţile reologice ale iaurtului se caracterizează prin viscozitate ridicată, fără separare de zer. The claimed sprouted soriz yogurt has a smooth, shiny appearance and a fresh, sour and aromatic taste. The rheological properties of the yogurt are characterized by high viscosity, without whey separation.
Caracteristicile fizico-chimice, microbiologice şi senzoriale ale sortimentelor de iaurt cu soriz germinat sunt prezentate în tabel. The physicochemical, microbiological and sensory characteristics of the yogurt varieties with germinated soriz are presented in the table.
Tabel Table
Caracteristicile iaurtului cu soriz germinat Characteristics of yogurt with sprouted soriz
Caracteristici Sortimentul de iaurt cu soriz germinat Iaurt cu 0,5% soriz germinat Iaurt cu 1,0% soriz germinat Iaurt cu 1,5% soriz germinat Iaurt cu 2,0% soriz germinat pH 4,51 4,40 4,41 4,58 Aciditate titrabilă, °T 84 87 87 86 Substanţă uscată totală, % 19,0 19,4 20,0 20,4 Grăsime, % 2,5 2,5 2,5 2,5 Proteine, % 3,3 3,4 3,4 3,5 Zahăr, % 7 7 7 7 Sinereza, % 0 0 0 0 Viscozitatea aparentă, Pa·s 4,41 4,80 4,90 4,90 Tensiunea de forfecare, Pa 10,71 11,66 11,90 11,90 Viteza de forfecare, s-1 243 243 243 243 Numărul total de microorganisme provenite din cultura starter, ufc/mL produs 1,0·108 1,0·108 2,5·108 2,5·108 Numărul de bifidobacterii, ufc/mL produs 1,6·107 2,0·107 6,0·107 8,0·107 Drojdii, ufc/mL produs - - - - Aspect, culoare şi consistenţă Coagul de consistenţă fermă, fără bule de gaz şi eliminare de zer, cu aspect de porţelan. Culoarea albă-gălbuie Miros Aromă specifică de iaurt cu caracter specific fermentaţiei lactice, cu aromă de cereale Gust Plăcut acrişor, aromă specifică de iaurt, cu gust de cerealeCharacteristics Yogurt assortment with sprouted soriz Yogurt with 0.5% sprouted soriz Yogurt with 1.0% sprouted soriz Yogurt with 1.5% sprouted soriz Yogurt with 2.0% sprouted soriz pH 4.51 4.40 4.41 4.58 Titratable acidity, °T 84 87 87 86 Total dry matter, % 19.0 19.4 20.0 20.4 Fat, % 2.5 2.5 2.5 2.5 Protein, % 3.3 3.4 3.4 3.5 Sugar, % 7 7 7 7 Syneresis, % 0 0 0 0 Apparent viscosity, Pa s 4.41 4.80 4.90 4.90 Shear stress, Pa 10.71 11.66 11.90 11.90 Shear rate, s-1 243 243 243 243 Total number of microorganisms from starter culture, cfu/mL product 1.0·108 1.0·108 2.5·108 2.5·108 Number of bifidobacteria, cfu/mL product 1.6·107 2.0·107 6.0·107 8.0·107 Yeasts, cfu/mL product - - - - Appearance, color and consistency Firm consistency curd, without gas bubbles and whey elimination, with porcelain appearance. White-yellowish color Smell Specific yogurt aroma with a specific character of lactic fermentation, with a cereal aroma Taste Pleasantly sour, specific yogurt aroma, with a cereal taste
Caracteristicile fizico-chimice (pH, aciditate titrabilă, substanţă uscată totală, grăsime) au valori ce corespund şi se încadrează în standardele pentru aceste produse. The physicochemical characteristics (pH, titratable acidity, total dry matter, fat) have values that correspond to and fall within the standards for these products.
Durata practică de păstrare a iaurtului cu făină de soriz germinat la temperatura de 4±2°C este de 14 zile. The practical storage time of yogurt with sprouted rye flour at a temperature of 4±2°C is 14 days.
Exemplul 1 Example 1
Pentru 100 kg iaurt se utilizează 1,0 kg făină de soriz germinat, care se amestecă cu o parte din laptele normalizat în proporţie de 1:10. Amestecul se termostatează la temperatura de 60±2°C, timp de 20…30 min. Apoi se filtrează şi se adaugă în masa totală a laptelui normalizat împreună cu 1,7 kg lapte degresat praf, 7,0 kg zahăr şi 0,2 kg stabilizator şi se amestecă în laptele normalizat constituit din 70,0 kg lapte cu conţinut de grăsime 3,5% şi 21,0 kg lapte degresat. Amestecul ce omogenizează la 15±2,5 MPa şi temperatura de 45…60°C, se pasteurizează la 92±2°C, timp de 2…8 min sau 87±2°C, timp de 10…15 min, se răceşte la 42…45°C, se însămânţează cu culturi starter şi se fermentează timp de 4…5 ore, se amestecă şi se răceşte la 18…20°C, se ambalează. Se răceşte ulterior până la 4±2°C . For 100 kg of yogurt, 1.0 kg of germinated soriz flour is used, which is mixed with a part of the normalized milk in a ratio of 1:10. The mixture is thermostated at a temperature of 60±2°C for 20…30 min. Then it is filtered and added to the total mass of the normalized milk together with 1.7 kg of skimmed milk powder, 7.0 kg of sugar and 0.2 kg of stabilizer and mixed into the normalized milk consisting of 70.0 kg of milk with a fat content of 3.5% and 21.0 kg of skimmed milk. The mixture, which is homogenized at 15±2.5 MPa and a temperature of 45…60°C, is pasteurized at 92±2°C for 2…8 min or 87±2°C for 10…15 min, cooled to 42…45°C, seeded with starter cultures and fermented for 4…5 hours, mixed and cooled to 18…20°C, packaged. It is subsequently cooled to 4±2°C.
Exemplul 2 Example 2
Pentru 100 kg iaurt se utilizează 2,0 kg făină de soriz germinat, care se amestecă cu o parte din laptele normalizat în proporţie de 1:10. Amestecul se termostatează la temperatura de 60±2°C, timp de 20…30 min. Apoi se filtrează şi se adaugă în masa totală a laptelui normalizat împreună cu 1,7 kg lapte degresat praf, 7,0 kg zahăr şi 0,2 kg stabilizator şi se amestecă în laptele normalizat constituit din 65,0 kg lapte cu conţinut de grăsime 3,5% şi 24,0 kg lapte degresat. Amestecul se omogenizează la 15±2,5 MPa şi temperatura de 45…60°C, se pasteurizează la 92±2°C , timp de 2…8 min sau 87±2°C , timp de 10...15 min, se răceşte la 42…45°C, se însămânţează cu culturi starter şi se fermentează timp de 4…5 ore, se amestecă şi se răceşte la 18…20°C, se ambalează. Se răceşte ulterior până la 4±2°C. For 100 kg of yogurt, 2.0 kg of germinated soriz flour is used, which is mixed with a part of the normalized milk in a ratio of 1:10. The mixture is thermostated at a temperature of 60±2°C for 20…30 min. Then it is filtered and added to the total mass of the normalized milk together with 1.7 kg of skimmed milk powder, 7.0 kg of sugar and 0.2 kg of stabilizer and mixed into the normalized milk consisting of 65.0 kg of milk with a fat content of 3.5% and 24.0 kg of skimmed milk. The mixture is homogenized at 15±2.5 MPa and a temperature of 45…60°C, pasteurized at 92±2°C for 2…8 min or 87±2°C for 10…15 min, cooled to 42…45°C, seeded with starter cultures and fermented for 4…5 hours, mixed and cooled to 18…20°C, packaged. It is subsequently cooled to 4±2°C.
1. Степанова Л.И. Справочник технолога молочного производства. Технология и рецептуры. Том 1. Цельномолочные продукты. СП: ГИОРД, 2003, с.137, 141-142 1. Stepanova L.I. Handbook of dairy production technology. Technology and recipes. Volume 1. Whole milk products. SP: ГИОРД, 2003, p.137, 141-142
2. Степанова Л.И. Справочник технолога молочного производства. Технология и рецептуры. Том 1. Цельномолочные продукты. СП: ГИОРД, 2003, с. 116-120 2. Stepanova L.I. Handbook of dairy production technology. Technology and recipes. Volume 1. Whole milk products. SP: ГИОРД, 2003, p. 116-120
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| Publication number | Priority date | Publication date | Assignee | Title |
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| MD865Z (en) * | 2014-06-30 | 2015-09-30 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for producing a powdery fermented dairy product |
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|---|---|---|---|---|
| MD1190Z (en) * | 2017-02-24 | 2018-04-30 | Государственный аграрный университет Молдовы | Process for pruning branches of fruit trees |
| RU2729358C1 (en) * | 2019-12-26 | 2020-08-06 | федеральное государственное автономное образовательное учреждение высшего образования "Национальный исследовательский университет ИТМО" (Университет ИТМО) | Method for production of functional fermented milk product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3091G2 (en) * | 2005-12-15 | 2007-04-30 | Технический университет Молдовы | Process for producing lactic acid products with increased biological value |
| EA200970712A1 (en) * | 2007-02-02 | 2009-12-30 | Арла Фудз Амба | NEW DRINKING YOGHURT AND METHOD FOR HIS PRODUCTION |
| MD582Z (en) * | 2012-07-09 | 2013-08-31 | Государственный Медицинский И Фармацевтический Университет "Nicolae Testemitanu" Республики Молдова | Method for preventing the dental caries in children with intellectual disabilities |
-
2013
- 2013-02-25 MD MDS20130033A patent/MD706Z/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3091G2 (en) * | 2005-12-15 | 2007-04-30 | Технический университет Молдовы | Process for producing lactic acid products with increased biological value |
| EA200970712A1 (en) * | 2007-02-02 | 2009-12-30 | Арла Фудз Амба | NEW DRINKING YOGHURT AND METHOD FOR HIS PRODUCTION |
| MD582Z (en) * | 2012-07-09 | 2013-08-31 | Государственный Медицинский И Фармацевтический Университет "Nicolae Testemitanu" Республики Молдова | Method for preventing the dental caries in children with intellectual disabilities |
Non-Patent Citations (2)
| Title |
|---|
| Степанова Л.И. Справочник технолога молочного производства. Технология и рецептуры. Том 1. Цельномолочные продукты. СП: ГИОРД, 2003, с. 116-120 * |
| Степанова Л.И. Справочник технолога молочного производства. Технология и рецептуры. Том 1. Цельномолочные продукты. СП: ГИОРД, 2003, с.137, 141-142 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD865Z (en) * | 2014-06-30 | 2015-09-30 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for producing a powdery fermented dairy product |
Also Published As
| Publication number | Publication date |
|---|---|
| MD706Y (en) | 2013-12-31 |
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| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) | ||
| MM4Y | Short-term patent definitely lapsed due to non-payment of fees |