MD865Z - Process for producing a powdery fermented dairy product - Google Patents
Process for producing a powdery fermented dairy product Download PDFInfo
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- MD865Z MD865Z MDS20140097A MDS20140097A MD865Z MD 865 Z MD865 Z MD 865Z MD S20140097 A MDS20140097 A MD S20140097A MD S20140097 A MDS20140097 A MD S20140097A MD 865 Z MD865 Z MD 865Z
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000021001 fermented dairy product Nutrition 0.000 title abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 17
- 239000000758 substrate Substances 0.000 claims abstract description 13
- 229920002444 Exopolysaccharide Polymers 0.000 claims abstract description 12
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 239000000725 suspension Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000014048 cultured milk product Nutrition 0.000 claims description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 238000004108 freeze drying Methods 0.000 abstract description 9
- 238000011081 inoculation Methods 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 239000000843 powder Substances 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 230000002906 microbiologic effect Effects 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 3
- 229920000053 polysorbate 80 Polymers 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 238000012792 lyophilization process Methods 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000010641 Acidifying Activity Effects 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
Description
Invenţia se referă la industria laptelui, şi anume la un procedeu de obţinere a unui produs lactat fermentat sub formă de praf. The invention relates to the milk industry, namely to a process for obtaining a fermented milk product in powder form.
În industria laptelui o problemă majoră prezintă obţinerea produselor lactate fermentate, care suportă termene îndelungate de depozitare, păstrându-şi stabile caracteristicile organoleptice, fizico-chimice şi microbiologice. In the dairy industry, a major problem is the production of fermented dairy products that can withstand long storage periods, while maintaining their stable organoleptic, physicochemical and microbiological characteristics.
O cale de soluţionare a acestei probleme este fabricarea produselor lactate fermentate uscate sub formă de praf. Tehnologia de fabricare a acestor produse se realizează prin mai multe procedee. One way to solve this problem is to manufacture dried fermented milk products in powder form. The manufacturing technology of these products is carried out through several processes.
În Republica Moldova nu sunt cunoscute procedee de obţinere a produselor lactate fermentate uscate praf cu utilizarea materiei prime şi culturilor autohtone de bacterii lactice. De aceea, astfel de elaborări sunt actuale pentru ţara noastră, cu atât mai mult că aceste produse sunt necesare pentru armată, diferite situaţii excepţionale şi turism. In the Republic of Moldova, there are no known processes for obtaining powdered fermented milk products using raw materials and indigenous cultures of lactic acid bacteria. Therefore, such developments are relevant for our country, especially since these products are necessary for the army, various emergency situations and tourism.
Este cunoscut procedeul care prevede obţinerea băuturii lactate fermentate în baza preparatului probiotic uscat, care conţine în % mas.: lapte liofilizat praf 98…99,5, stabilizator Твин 80 0,1…1,0, maia bacteriană de tulpini Lactobacillus acidophilus - restul. Procedeul prevede că în laptele natural se introduce în prealabil un stabilizator, se supune uscării prin liofilizare pe parcursul a 48 ore, se fărâmiţează până la dimensiunea particulelor de 20…150 µm şi se amestecă cu maiua uscată fărâmiţată într-un anumit raport. Amestecul obţinut se rehidratează cu adăugarea apei până la concentraţia predeterminată şi se termostatează 18…20 ore la temperatura de 37±2° С [1]. There is a known process for obtaining a fermented milk beverage based on a dry probiotic preparation, which contains in wt.%: lyophilized milk powder 98…99.5, stabilizer Tween 80 0.1…1.0, bacterial yeast of Lactobacillus acidophilus strains - the rest. The process provides that a stabilizer is first introduced into natural milk, it is subjected to lyophilization drying for 48 hours, it is crushed to a particle size of 20…150 µm and mixed with the crushed dry yeast in a certain ratio. The resulting mixture is rehydrated by adding water to a predetermined concentration and thermostated for 18…20 hours at a temperature of 37±2° С [1].
Dezavantajul acestui procedeu este că în laptele natural se introduce un strabilizator de origine sintetică Твин-80 (Polyoxyethylene Sorbitan Monooleate); bacteriile lactice din specia Lactobacillus acidophilus utilizate redau produsului aciditate înaltă (până la 130° Т şi mai mare), ceea ce este inacceptabil pentru consumatorii cu aciditatea majorată a sucului gastric; procesul uscării prin liofilizare durează relativ mult - cel puţin 48 ore, termostatarea ulterioară durează încă 18…20 ore, ceea ce sporeşte cheltuielile pentru energia electrică. The disadvantage of this process is that a synthetic stabilizer Tween-80 (Polyoxyethylene Sorbitan Monooleate) is introduced into natural milk; the lactic acid bacteria of the Lactobacillus acidophilus species used give the product high acidity (up to 130° T and higher), which is unacceptable for consumers with increased acidity of gastric juice; the process of drying by lyophilization takes a relatively long time - at least 48 hours, subsequent thermostating takes another 18…20 hours, which increases electricity costs.
Este cunoscut procedeul de fabricare a unui produs lactat fermentat praf sau a iaurtului, care prevede inocularea masivă a substratului lactat cu cel puţin o tulpină de Streptoccus thermophilus şi cu cel puţin o tulpină de Lactobacillus bulgaricus, fermentarea lactică a substratului lactat, obţinerea produsului praf la temperatura favorabilă pentru supraveţuirea tulpinilor de bacterii lactice menţionate în cantităţi mari; uscarea adăugătoare a produsului praf prin efectuarea a cel puţin unei etape suplimentare la temperatura de 25...85°С până la obţinerea produsului cu Aw 0,25 sau mai puţin [2] . The process for manufacturing a powdered fermented milk product or yogurt is known, which provides for the massive inoculation of the lactic substrate with at least one strain of Streptococcus thermophilus and at least one strain of Lactobacillus bulgaricus, lactic fermentation of the lactic substrate, obtaining the powdered product at a temperature favorable for the survival of the aforementioned lactic bacteria strains in large quantities; additional drying of the powdered product by performing at least one additional step at a temperature of 25...85°С until obtaining the product with Aw 0.25 or less [2].
Dezavantajul procedeului de obţinere a acestui produs constă în utilizarea cantităţilor excesive a culturilor lactice pentru inocularea masivă a substratului de lapte şi în efectuarea cel puţin a unei operaţiuni tehnologice adăugătoare pentru uscarea suplimentară a produsului, utilizarea echipamentului tehnic complicat, ceea ce duce la creşterea volumului de cheltuieli pentru producere. The disadvantage of the process for obtaining this product consists in using excessive quantities of lactic cultures for massive inoculation of the milk substrate and in performing at least one additional technological operation for additional drying of the product, the use of complicated technical equipment, which leads to an increase in the volume of production expenses.
Problema pe care o rezolvă prezenta invenţie constă în simplificarea procesului tehnologic, ameliorarea calităţii şi obţinerea produsului lactat fermentat praf cu concentraţie înaltă de bacterii lactice viabile şi benefice pentru organismul uman, cu aciditatea moderată, stabil din punct de vedere organoleptic, fizico-chimic şi microbiologic şi cu un termen îndelungat de păstrare la temperatura de cameră. The problem solved by the present invention consists in simplifying the technological process, improving the quality and obtaining a powdered fermented milk product with a high concentration of viable and beneficial lactic acid bacteria for the human body, with moderate acidity, stable from an organoleptic, physico-chemical and microbiological point of view and with a long shelf life at room temperature.
Invenţia propusă soluţionează problema prin aceea că procedeul de obţinere a produsului lactat fermentat praf include inocularea substratului lactic cu 5% de cultură starter cu o concentraţie de 1010 celule/ml suspensie, ce conţine un amestec de o tulpină Streptococcus thermophilus producătoare de exopolizaharide cu o tulpină neproducătoare de exopolizaharide Streptococcus thermophilus sau Lactobacillus bulgaricus, tulpinile fiind luate în raport de 1:1; fermentarea substratului la temperatura de 40…42°C până la pH-ul de 4,7…4,6, congelarea produsului lactat fermentat până la temperatura de minus 10…12°C în interiorul masei produsului şi liofilizarea timp de 20…22 ore, la presiunea reziduală de 57 Pa, până la atingerea temperaturii de 24…26°C şi măcinarea produsului finit. După care acesta se ambalează şi se depozitează la temperatura de maximum 20°C. The proposed invention solves the problem in that the process for obtaining the powdered fermented milk product includes inoculating the lactic substrate with 5% starter culture with a concentration of 1010 cells/ml suspension, containing a mixture of an exopolysaccharide-producing Streptococcus thermophilus strain with an exopolysaccharide-non-producing Streptococcus thermophilus or Lactobacillus bulgaricus strain, the strains being taken in a 1:1 ratio; fermenting the substrate at a temperature of 40…42°C to a pH of 4.7…4.6, freezing the fermented milk product to a temperature of minus 10…12°C inside the product mass and lyophilizing for 20…22 hours, at a residual pressure of 57 Pa, until a temperature of 24…26°C is reached and the finished product is ground. After which it is packaged and stored at a temperature of maximum 20°C.
Totodată, în calitate de tulpină producătoare de exopolizaharide se utilizează tulpina Streptococcus thermophilus CNMN-LB-50 sau Streptococcus thermophilus CNMN-LB-51, iar în calitate de tulpină neproducătoare de exopolizaharide se utilizează tulpina Streptococcus thermophilus CNMN-LB-52 sau Lactobacillus bulgaricus CNMN-LB-42. At the same time, the Streptococcus thermophilus CNMN-LB-50 or Streptococcus thermophilus CNMN-LB-51 strain is used as the exopolysaccharide-producing strain, and the Streptococcus thermophilus CNMN-LB-52 or Lactobacillus bulgaricus CNMN-LB-42 strain is used as the non-exopolysaccharide-producing strain.
Rezultatul invenţiei constă în obţinerea produsului lactat fermentat praf cu concentraţie înaltă de bacterii lactice viabile, cu aciditatea moderată, stabil din punct de vedere organoleptic, fizico-chimic şi microbiologic, fără adăugarea substanţelor stabilizatoare, cu termen îndelungat de păstrare la temperatura de cameră, care la rehidratare îşi restabileşte structura coagulului şi gustul produsului proaspăt cu simplificarea concomitentă a procesului tehnologic. The result of the invention consists in obtaining a powdered fermented milk product with a high concentration of viable lactic acid bacteria, with moderate acidity, stable from an organoleptic, physico-chemical and microbiological point of view, without the addition of stabilizing substances, with a long shelf life at room temperature, which upon rehydration restores its curd structure and the taste of the fresh product with the concomitant simplification of the technological process.
Procedeul revendicat are următoarele avantaje: The claimed process has the following advantages:
1. Simplificarea procesului tehnologic prin reducerea dozei de inoculare a substratului lactic cu cultură starter compusă din tulpini autohtone de bacterii lactice ce se caracterizează prin activitate fermentativă înaltă şi rezistenţă sporită, deoarece sunt adaptate la condiţiile materiei prime autohtone. 1. Simplifying the technological process by reducing the dose of inoculation of the lactic substrate with a starter culture composed of indigenous strains of lactic bacteria that are characterized by high fermentative activity and increased resistance, because they are adapted to the conditions of indigenous raw materials.
2. Reducerea duratei de uscare prin realizarea unui ciclu tehnologic de uscare continuu, fără etape suplimentare. 2. Reducing drying time by implementing a continuous drying technological cycle, without additional stages.
3. Utilizarea tulpinilor autohtone de Streptococcus thermophilus adaptate la calitatea materiei prime autohtone, producătoare de exopolizaharide care redau produsului fermentat o structură stabilă. 3. The use of indigenous strains of Streptococcus thermophilus adapted to the quality of the indigenous raw material, producing exopolysaccharides that give the fermented product a stable structure.
4. Tulpinile folosite au activitate fermentativă înaltă la inocularea substratului lactat tradiţional. 4. The strains used have high fermentative activity when inoculating the traditional lactic substrate.
5. Produsele lactate fermentate praf sunt naturale, deoarece nu conţin adaosuri şi stabilizatori. 5. Powdered fermented dairy products are natural because they do not contain additives and stabilizers.
6. Termenul de păstrare constituie 6 luni la temperatura de 20°С, fără utilizarea utilajului frigorific. 6. The shelf life is 6 months at a temperature of 20°C, without the use of refrigeration equipment.
7. Produsele lactate fermentate praf sunt stabile la depozitare îndelungată, cu concentraţie înaltă de bacterii lactice viabile benefice pentru organismul uman. 7. Powdered fermented dairy products are stable during long-term storage, with a high concentration of viable lactic acid bacteria beneficial to the human body.
Din figură se vede că în procesul de fermentare creşterea acidităţii active până la рН 4,7…4,6 - nivelul de precipitare a cazeinei şi formarea coagulului lactic, are loc în 4 ore, ceea ce demonstrează că cultura bacteriană utilizată se caracterizează prin activitate acidifiantă înaltă. The figure shows that during the fermentation process, the increase in active acidity to pH 4.7…4.6 - the level of casein precipitation and lactic curd formation - occurs within 4 hours, which demonstrates that the bacterial culture used is characterized by high acidifying activity.
Caracteristicile organoleprice, fizico-chimice şi microbiologice ale iaurtului praf şi laptelui covăsit praf sunt prezentate în tabel. The organoleptic, physicochemical and microbiological characteristics of powdered yogurt and powdered curdled milk are presented in the table.
Tabel Table
Caracteristicile produselor lactate fermentate praf Characteristics of powdered fermented milk products
Indici Iaurt Lapte covăsit La finalul procesului de liofilizare După 6 luni de păstrare la temperatura 20°C La finalul procesului de liofilizare După 6 luni de păstrare la temperatura 20°C Caracteristici organoleptice Praf omogen fără impurităţi străine, cu bulgăraşi care se fărâmă uşor la atingere, de culoare albă cu nuanţă crem uniformă, cu gust şi miros specific de lapte, puţin acrişor Praf omogen fără impurităţi străine, cu bulgăraşi care se fărâmă uşor la atingere, de culoare albă cu nuanţă crem uniformă, cu gust şi miros specific de lapte, puţin acrişor Praf omogen fără impurităţi străine, cu bulgăraşi care se fărâmă uşor la atingere, de culoare albă cu nuanţă crem uniformă, cu gust şi miros specific de lapte, puţin acrişor Praf omogen fără impurităţi străine, cu bulgăraşi care se fărâmă uşor la atingere, de culoare albă cu nuanţă crem uniformă, cu gust şi miros specific de lapte, puţin acrişor Umiditatea, % 3,1 3,1 3,0 3,0 Cantitatea de bacterii lactice exprimată prin UFC/g 5,0x109 4,0x109 3,5x109 3,2x109Indices Yogurt Curdled milk At the end of the lyophilization process After 6 months of storage at 20°C At the end of the lyophilization process After 6 months of storage at 20°C Organoleptic characteristics Homogeneous powder without foreign impurities, with lumps that crumble easily to the touch, white in color with a uniform cream shade, with a specific taste and smell of milk, slightly sour Homogeneous powder without foreign impurities, with lumps that crumble easily to the touch, white in color with a uniform cream shade, with a specific taste and smell of milk, slightly sour Homogeneous powder without foreign impurities, with lumps that crumble easily to the touch, white in color with a uniform cream shade, with a specific taste and smell of milk, slightly sour Homogeneous powder without foreign impurities, with lumps that crumble easily to the touch, white in color with a uniform cream shade, with a specific taste and smell of milk, slightly sour Humidity, % 3.1 3.1 3.0 3.0 Amount of lactic acid bacteria expressed as CFU/g 5.0x109 4.0x109 3.5x109 3.2x109
Datele din tabel demonstrează că produsele obţinute prin procedeul revendicat se caracterizează prin proprietăţi organoleptice, fizico-chimice şi microbiologice stabile pe parcursul păstrării. The data in the table demonstrate that the products obtained by the claimed process are characterized by stable organoleptic, physicochemical and microbiological properties during storage.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1. Obţinerea iaurtului praf Example 1. Obtaining powdered yogurt
În 10 litri de substrat lactic tradiţional pentru iaurt se inoculează 0,5 litri (5%) cultură starter cu concentraţia de 1010 celule/ml suspensie, obţinută prin combinarea în raport de 1:1 a tulpinii de origine autohtonă din specia Streptococcus thermophilus CNMN-LB-51 producătoare de exopolizaharide cu cel puţin o tulpină autohtonă compatibilă din punct de vedere biologic din specia Lactobacillus bulgaricus CNMN- LB-42, se fermentează la temperatura de 40°C până la aciditatea activă pH 4,7 timp de 4 ore. Coagulul format se toarnă într-o cuvetă cu grosimea stratului până la 1,5 cm, care se introduce în camera liofilizatorului pe raftul răcit până la temperatura de congelare minus 40 °C. În centrul geometric al produsului se instalează un termocuplu. Stratul se congelează până la temperatura de minus 10°C în interiorul masei (în centrul geometric) şi cu pompa de vid se stabileşte presiunea în camera liofilizatorului de 57 Pa, se programează temperatura pozitivă a raftului 24 °C, liofilizarea continuă până la atingerea temperaturii în interiorul produsului de 24°C. Procesul de liofilizare durează 22 ore. După liofilizare camera instalaţiei se devacuumează. Produsul obţinut cu masa de 2,9 kg se macină până la obţinerea prafului cu umiditate reziduală de maximum 4%. Produsul obţinut prin acest procedeu se ambalează în pachete termosudabile din foiţă de aluminiu, cu acoperire polimerică şi se păstrează la temperatura 20°C cel puţin 6 luni fără schimbarea caracteristicilor organoleptice, fizico-chimice şi microbiologice. In 10 liters of traditional lactic substrate for yogurt, 0.5 liters (5%) of starter culture with a concentration of 1010 cells/ml suspension, obtained by combining in a 1:1 ratio the indigenous strain of the Streptococcus thermophilus species CNMN-LB-51 producing exopolysaccharides with at least one biologically compatible indigenous strain of the Lactobacillus bulgaricus species CNMN-LB-42, is fermented at a temperature of 40°C until the active acidity pH 4.7 for 4 hours. The formed coagulum is poured into a cuvette with a layer thickness of up to 1.5 cm, which is inserted into the lyophilizer chamber on the shelf cooled to the freezing temperature of minus 40 °C. A thermocouple is installed in the geometric center of the product. The layer is frozen to a temperature of minus 10°C inside the mass (in the geometric center) and with the vacuum pump the pressure in the freeze-dryer chamber is set to 57 Pa, the positive shelf temperature is programmed to 24°C, freeze-drying continues until the temperature inside the product reaches 24°C. The freeze-drying process lasts 22 hours. After freeze-drying, the installation chamber is evacuated. The product obtained with a mass of 2.9 kg is ground until a powder with a residual moisture of maximum 4% is obtained. The product obtained by this process is packaged in heat-sealable packages made of aluminum foil, with a polymer coating and stored at a temperature of 20°C for at least 6 months without changing its organoleptic, physico-chemical and microbiological characteristics.
Exemplul 2. Obţinerea laptelui covăsit praf Example 2. Obtaining powdered curdled milk
În 10 litri de substrat lactic tradiţional pentru iaurt se inoculează 0,5 litri (5%) de cultură starter cu concentraţia de 1010 celule/ml suspensie, obţinută prin combinarea în raport de 1:1 a tulpinii de origine autohtonă din specia Streptococcus thermophilus producătoare de exopolizaharide CNMN-LB-50 cu o tulpină autohtonă din specia Streptococcus thermophilus CNMN-LB-52 care nu produce exopolizaharide, se fermentează la temperatura de 41°C până la aciditatea activă pH de 4,6 timp de 4 ore. Coagulul format se toarnă într-o cuvetă cu grosimea stratului de până la 1,5 cm, care se introduce în camera liofilizatorului pe raftul răcit până la temperatura de congelare minus 40°C. În centrul geometric al produsului se instalează un termocuplu. Stratul se congelează până la temperatura de minus 12°C în interiorul masei (în centrul geometric) şi cu pompa de vid se stabileşte presiunea în camera liofilizatorului de 57 Pa, se programează temperatura pozitivă a raftului de 25 °C, liofilizarea continuă până la atingerea temperaturii în interiorul produsului de 25°C. Procesul de liofilizare durează 21 ore. După liofilizare camera instalaţiei se devacuumează. Produsul obţinut cu masa de 2,9 kg se macină până la obţinerea prafului cu umiditate reziduală de maximum 4%. Produsul obţinut prin acest procedeu se ambalează în pachete termosudabile din foiţă de aluminiu cu acoperire polimerică şi se păstrează la temperatura de 20°C cel puţin 6 luni fără schimbarea caracteristicilor organoleptice, fizico-chimice şi microbiologice. In 10 liters of traditional lactic substrate for yogurt, 0.5 liters (5%) of starter culture with a concentration of 1010 cells/ml suspension, obtained by combining in a 1:1 ratio the indigenous strain of the Streptococcus thermophilus species producing exopolysaccharides CNMN-LB-50 with an indigenous strain of the Streptococcus thermophilus species CNMN-LB-52 that does not produce exopolysaccharides, is inoculated, fermented at a temperature of 41°C until the active acidity pH of 4.6 for 4 hours. The formed coagulum is poured into a cuvette with a layer thickness of up to 1.5 cm, which is inserted into the lyophilizer chamber on the shelf cooled to the freezing temperature of minus 40°C. A thermocouple is installed in the geometric center of the product. The layer is frozen to a temperature of minus 12°C inside the mass (in the geometric center) and with the vacuum pump the pressure in the freeze-dryer chamber is set to 57 Pa, the positive shelf temperature is programmed to 25°C, freeze-drying continues until the temperature inside the product reaches 25°C. The freeze-drying process lasts 21 hours. After freeze-drying, the installation chamber is evacuated. The product obtained with a mass of 2.9 kg is ground until a powder with a residual moisture of maximum 4% is obtained. The product obtained by this process is packaged in heat-sealable packages made of aluminum foil with a polymer coating and stored at a temperature of 20°C for at least 6 months without changing its organoleptic, physico-chemical and microbiological characteristics.
1. RU 2425576 C1 2011.08.10 1. RU 2425576 C1 2011.08.10
2. RU 2452185 C2 2012.06.10 2. RU 2452185 C2 2012.06.10
Claims (2)
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| MDS20140097A MD865Z (en) | 2014-06-30 | 2014-06-30 | Process for producing a powdery fermented dairy product |
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| MDS20140097A MD865Z (en) | 2014-06-30 | 2014-06-30 | Process for producing a powdery fermented dairy product |
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| MD865Y MD865Y (en) | 2015-01-31 |
| MD865Z true MD865Z (en) | 2015-09-30 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| MD1056Z (en) * | 2015-11-10 | 2017-02-28 | Институт Микробиологии И Биотехнологии Академии Наук Молдовы | Process for conservation of Pseudomonas aurantiaca strain with antifungal activity |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3022G2 (en) * | 2005-07-28 | 2007-01-31 | Григоре МОГЫЛДЯ | Process for producing the carbonated lactic beverage airan |
| MD3091G2 (en) * | 2005-12-15 | 2007-04-30 | Технический университет Молдовы | Process for producing lactic acid products with increased biological value |
| EA011075B1 (en) * | 2008-06-20 | 2008-12-30 | Лев Михайлович МОГИЛЕВСКИЙ | Dry powdered milk formula |
| EA013461B1 (en) * | 2009-11-10 | 2010-04-30 | Лев Михайлович МОГИЛЕВСКИЙ | Dry powdered milk formula and a package therefor |
| MD190Z (en) * | 2009-10-19 | 2010-12-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for the preparation of bacterial leaven for combined lactic-acid products |
| RU2425576C1 (en) * | 2010-03-10 | 2011-08-10 | Федеральное государственное унитарное предприятие "Государственный научно-исследовательский институт особо чистых биопрепаратов" Федерального медико-биологического агентства | Dry probiotically active biopreparation and method for production of fermented milk drink based on it |
| RU2452185C2 (en) * | 2006-01-06 | 2012-06-10 | Компани Гервэйс Данон | Powdery cultured milk product or yoghurt with high lactic acid microorganisms content |
| MD706Z (en) * | 2013-02-25 | 2014-07-31 | Лилиана ПОПЕСКУ | Yoghurt with germinated sorize and process for its preparation |
-
2014
- 2014-06-30 MD MDS20140097A patent/MD865Z/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3022G2 (en) * | 2005-07-28 | 2007-01-31 | Григоре МОГЫЛДЯ | Process for producing the carbonated lactic beverage airan |
| MD3091G2 (en) * | 2005-12-15 | 2007-04-30 | Технический университет Молдовы | Process for producing lactic acid products with increased biological value |
| RU2452185C2 (en) * | 2006-01-06 | 2012-06-10 | Компани Гервэйс Данон | Powdery cultured milk product or yoghurt with high lactic acid microorganisms content |
| EA011075B1 (en) * | 2008-06-20 | 2008-12-30 | Лев Михайлович МОГИЛЕВСКИЙ | Dry powdered milk formula |
| MD190Z (en) * | 2009-10-19 | 2010-12-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for the preparation of bacterial leaven for combined lactic-acid products |
| EA013461B1 (en) * | 2009-11-10 | 2010-04-30 | Лев Михайлович МОГИЛЕВСКИЙ | Dry powdered milk formula and a package therefor |
| RU2425576C1 (en) * | 2010-03-10 | 2011-08-10 | Федеральное государственное унитарное предприятие "Государственный научно-исследовательский институт особо чистых биопрепаратов" Федерального медико-биологического агентства | Dry probiotically active biopreparation and method for production of fermented milk drink based on it |
| MD706Z (en) * | 2013-02-25 | 2014-07-31 | Лилиана ПОПЕСКУ | Yoghurt with germinated sorize and process for its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| MD865Y (en) | 2015-01-31 |
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