RU2001121523A - Method for the production of sour cream - Google Patents

Method for the production of sour cream

Info

Publication number
RU2001121523A
RU2001121523A RU2001121523/13A RU2001121523A RU2001121523A RU 2001121523 A RU2001121523 A RU 2001121523A RU 2001121523/13 A RU2001121523/13 A RU 2001121523/13A RU 2001121523 A RU2001121523 A RU 2001121523A RU 2001121523 A RU2001121523 A RU 2001121523A
Authority
RU
Russia
Prior art keywords
cream
sour cream
production
sourdough
souring
Prior art date
Application number
RU2001121523/13A
Other languages
Russian (ru)
Other versions
RU2218795C2 (en
Inventor
Светлана Ивановна Артюхова
Ольга Николаевна Жидкова
Елена Викторовна Вытнова
Original Assignee
Омский государственный аграрный университет
Filing date
Publication date
Application filed by Омский государственный аграрный университет filed Critical Омский государственный аграрный университет
Priority to RU2001121523A priority Critical patent/RU2218795C2/en
Priority claimed from RU2001121523A external-priority patent/RU2218795C2/en
Publication of RU2001121523A publication Critical patent/RU2001121523A/en
Application granted granted Critical
Publication of RU2218795C2 publication Critical patent/RU2218795C2/en

Links

Claims (2)

1. Способ производства сметаны, включающий нормализацию сливок, пастеризацию, гомогенизацию и охлаждение сливок, заквашивание и сквашивание сливок, перемешивание сквашенных сливок, упаковку и маркировку, охлаждение и созревание сметаны, отличающийся тем, что в качестве закваски используют поликомпонентную закваску, состоящую из бактериальных препаратов непосредственного внесения ПБ-СМ и “Бифилакт-Д”, а в нормализованные сливки вводят стабилизатор.1. Method for the production of sour cream, including the normalization of cream, pasteurization, homogenization and cooling of cream, souring and souring of cream, stirring sour cream, packaging and labeling, cooling and ripening of sour cream, characterized in that a multicomponent sourdough consisting of bacterial preparations is used as sourdough direct application of PB-SM and “Bifilact-D”, and a stabilizer is introduced into normalized cream. 2. Способ по п.1, отличающийся тем, что процесс сквашивания ведут при температуре (34±2)°С до образования сгустка кислотностью (80±20)°С.2. The method according to claim 1, characterized in that the ripening process is carried out at a temperature of (34 ± 2) ° C until a clot forms with an acidity of (80 ± 20) ° C.
RU2001121523A 2001-07-31 2001-07-31 Sour cream production method RU2218795C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001121523A RU2218795C2 (en) 2001-07-31 2001-07-31 Sour cream production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001121523A RU2218795C2 (en) 2001-07-31 2001-07-31 Sour cream production method

Publications (2)

Publication Number Publication Date
RU2001121523A true RU2001121523A (en) 2003-07-27
RU2218795C2 RU2218795C2 (en) 2003-12-20

Family

ID=32065447

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001121523A RU2218795C2 (en) 2001-07-31 2001-07-31 Sour cream production method

Country Status (1)

Country Link
RU (1) RU2218795C2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2544052C2 (en) * 2013-07-15 2015-03-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Восточно-Сибирский государственный университет технологий и управления" Method for production of bacterial concentrate of probiotic microorganisms consortium
RU2571163C1 (en) * 2015-03-13 2015-12-20 Татьяна Петровна Пивень Sour cream product production method
RU2571178C1 (en) * 2015-03-13 2015-12-20 Татьяна Петровна Пивень Sour cream product production method
RU2595376C1 (en) * 2015-05-27 2016-08-27 Ольга Вячеславовна Толмакова Method for production of sour cream product

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