RU2013108859A

RU2013108859A - SUBSTITUTE OF THE DAIRY PRODUCT AS A CREAM AND THE METHOD OF PRODUCING A DAIRY PRODUCT AS A CREAM

Info

Publication number: RU2013108859A
Application number: RU2013108859/10A
Authority: RU
Inventors: Федор Иванович Крутиков
Original assignee: Федор Иванович Крутиков
Priority date: 2013-02-27
Filing date: 2013-02-27
Publication date: 2014-09-10

Abstract

1. Заменитель молочного продукта, характеризующийся наличием в его составе белка 5,0 мас.%, жира 3,5 мас.% исходного молочного сырья, нормализованного путем внесения сливок 30% жирности и сухого концентрата сывороточных белков, предварительно растворенного в воде, и закваски(2086139 C1, 10.07.1997) отличающийся тем, что в состав продукта входит сухая пахта в количестве 7-10% от массы смеси, сахар-песок в количестве 5-10% от массы смеси, предварительно обработанные при высокой температуре пшеничные отруби в количестве 5-11% от массы смеси, а также используемые в качестве закваски молочно-кислые бактерии Lactobacterium acidophilus и Streptococcus thermophilus и концентрат морковного сока.2. Способ получения молочного продукта, характеризующийся нормализацией исходного молочного сырья до массовой доли белка 5,0%, жира 3,5% путем внесения сливок 30% жирности и сухого концентрата сывороточных белков, предварительно растворенного в воде, имеющей температуру 30°C при соотношении 1:4, последующим нагревом до 70-80°C, гомогенизацией, пастеризацией, охлаждением, внесением закваски и проведением сквашивания, охлаждением, расфасовкой и доохлаждением до 6°C, отличающийся тем, что в нормализованное молоко при температуре 40-44°C вносят сухую пахту в количестве 7-10% от массы смеси и сахар-песок в количестве 5-10% от массы смеси, перед внесением закваски и сквашиванием для обогащения напитка добавляют предварительно обработанные при высокой температуре пшеничные отруби в количестве 5-11% от массы смеси, при этом в качестве закваски используют молочнокислые бактерии Lactobacterium acidophilus и Streptococcus thermophilus, смесь перемешивают, сквашивают при температуре 37-40°C, после чего перемешивают до однородн�1. Dairy product substitute, characterized by the presence in its composition of protein of 5.0 wt.%, Fat of 3.5 wt.% Of the initial milk raw material, normalized by adding cream of 30% fat and a dry whey protein concentrate, previously dissolved in water, and fermentation (2086139 C1, 07/10/1997) characterized in that the product contains dry buttermilk in an amount of 7-10% by weight of the mixture, granulated sugar in an amount of 5-10% by weight of the mixture, wheat bran pre-treated at high temperature in an amount 5-11% by weight of the mixture, as well as those used in As a starter culture, the lactic acid bacteria Lactobacterium acidophilus and Streptococcus thermophilus and carrot juice concentrate. 2. A method of obtaining a dairy product, characterized by the normalization of the initial milk raw material to a mass fraction of protein of 5.0%, fat of 3.5% by applying cream of 30% fat and a dry whey protein concentrate previously dissolved in water having a temperature of 30 ° C at a ratio of 1: 4, followed by heating to 70-80 ° C, homogenization, pasteurization, cooling, fermentation and fermentation, cooling, packaging and post-cooling to 6 ° C, characterized in that dry buttermilk is added to normalized milk at a temperature of 40-44 ° C in an amount of 7-10% by weight of the mixture and granulated sugar in an amount of 5-10% by weight of the mixture, wheat bran pretreated at high temperature in an amount of 5-11% by weight of the mixture is added before applying the fermentation and fermentation to enrich the beverage, In this case, the lactic acid bacteria Lactobacterium acidophilus and Streptococcus thermophilus are used as starter culture, the mixture is mixed, fermented at a temperature of 37-40 ° C, and then mixed until homogeneous

Claims

1. Dairy product substitute, characterized by the presence in its composition of protein of 5.0 wt.%, Fat of 3.5 wt.% Of the initial milk raw material, normalized by adding cream of 30% fat and a dry whey protein concentrate, previously dissolved in water, and fermentation (2086139 C1, 07/10/1997) characterized in that the product contains dry buttermilk in an amount of 7-10% by weight of the mixture, granulated sugar in an amount of 5-10% by weight of the mixture, wheat bran pre-treated at high temperature in an amount 5-11% by weight of the mixture, as well as those used in As a starter culture, the lactic acid bacteria Lactobacterium acidophilus and Streptococcus thermophilus and carrot juice concentrate.

2. A method of producing a dairy product, characterized by the normalization of the initial milk raw material to a mass fraction of protein of 5.0%, fat of 3.5% by adding cream of 30% fat and a dry whey protein concentrate previously dissolved in water having a temperature of 30 ° C at a ratio 1: 4, followed by heating to 70-80 ° C, homogenization, pasteurization, cooling, fermentation and fermentation, cooling, packaging and post-cooling to 6 ° C, characterized in that the normalized milk at a temperature of 40-44 ° C dry groin that in the amount of 7-10% by weight of the mixture and granulated sugar in the amount of 5-10% by weight of the mixture, before making the yeast and fermenting to enrich the drink add wheat bran pretreated at high temperature in the amount of 5-11% by weight of the mixture, at the same time, the lactic acid bacteria Lactobacterium acidophilus and Streptococcus thermophilus are used as starter culture, the mixture is stirred, fermented at a temperature of 37-40 ° C, then mixed to a homogeneous consistency and carrot juice is added.