RU2020829C1 - Method for production of acid milk products - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves normalization of raw milk, pasteurization at 15 MPa and 45 C, cooling down to 33-37 C, supplementation with 5% of symbiotic starter (propionic acid bacteria, lactic acid bacteria, mesophyllous streptococci, and acetic acid bacteria), fermentation 32-34 C to acidity 56-63 deg T for 3.5-5.0 h, cooling down for 2-3 h, agitation for 5-10 min, cooling down to 14-20 C, supplementation with fruit filler (12-15% ) or aromatic agent (0.08-0.15%), cooling down to 2-4 C, and raising acidity to 100 deg T. EFFECT: higher product quality.

Description

 The invention relates to the dairy industry, in particular to methods for producing dairy products.

 Various methods for the production of dairy products are known.

The closest to the claimed one is a method for producing fermented milk product "Tone" comprising normalization, homogenization, pasteurization at 90-94 ^{° C} with an exposure of 2-8 minutes or at 85-89 ^{° C} - 10-15 minutes, cooling down to the fermentation temperature of 32 34 ^о С, application of 3-5% symbiotic starter culture, consisting of propionic acid, lactic acid mesophilic aroma-forming streptococci and acetic acid bacteria, fermentation to 68-76 ^о Т, cooling at rest for 2-3 hours, stirring 5 -10 min, cooling to 14-20 ^C, and stirring to aftercooling 4-8 ^about C.

 The product obtained by this technology can be stored for 7 days.

 The aim of the invention is to improve the quality and biological value of the finished product, as well as lengthen the shelf life.

The goal is achieved by the fact that in the method involving the normalization, homogenization, pasteurization of milk raw materials, cooling to the fermentation temperature, fermentation, fermentation, cooling, stirring, packaging and post-cooling according to the invention, the homogenization is carried out after pasteurization, cooling to the fermentation temperature is carried out to 35- 37 ^{° C,} souring is carried out at 32-34 ^{° C} until acidity of ^about 56-64 T for 3.5-5 hours, after cooling, or contribute 12-15% fruit filler or 0.08-0.15% flavoring, and acidity of the finished product they bring it up to 80-100 ^о T, cool it down to 2-4 ^о С and store at this temperature for up to 30 days.

The proposed method is as follows. The starting milk is normalized if necessary added skimmed milk or sucrose, pasteurized at 92 ^{° C} with a delay of 2-8 min or 87 ^{° C} with a delay of 10-15 min, homogenized at a pressure of 15 MPa and a temperature of ^{45 °} -85 ° ^C. Milk cool to 33-37 ^about C, contribute 5% symbiotic sourdough. After fermentation at titratable acidity of 58-60 ^{° C} in the interspace ice water and allowed to stand undisturbed for 2-3 hours. After 3 hours, begin to clot periodically for 5 hours at 1 hour at 2-5 min stirred, bringing the temperature to 14-20 ^{° C,} titrated acidity - 80-85 ^of T. Then, the finished product is cast and cooled to 2-4 ^{° C} is carried out in a refrigeration chamber to store titratable acidity reaches end 100 ^of T.

In order to stabilize the process lactic cooled dairy mixture before fermentation to (33-37 ° ^C), and the souring is carried out at 32-34 ^{° C} to provide a clot of 4-5 hours. To prevent the buildup of unwanted acidity cooling clot begin to produce upon reaching an acidity of 58-60 ^about T. When cooling the clot for 2-3 hours, and then stirring it for 10 minutes The acidity of the product reaches 72-75 ^about T. With further cooling for 3-4 hours, the acidity increases to 80-85 ^about T. Thus, the acidity of the finished product and after storage can reach 100 ^about T.

 Improving the consistency of the finished product can be achieved by adding to the original milk with a normalization of 1-3% skimmed milk powder.

EXAMPLE EXAMPLE 1 The starting milk normalized, added 4.5% sucrose, pasteurized at 87 ^{° C} with an exposure of 15 min, homogenized at a pressure of 15 MPa at 45 ° ^C. The milk was cooled to 33 ^{° C} and introduced into a symbiotic ferment of 5%, souring is carried out at 32 ^C. After fermentation when the titratable acidity of ^about 56 T in the space between the walls of the tank allowed to clot ice water and left alone. After 2 hours, stirring was carried milk curd 5 minutes, then cooling is continued to 14 ^C. Titratable acidity clot reaches ^about 80 T. Contribute 12% berry fruit and filler or 0.08% flavor, it was stirred for 5 minutes, then poured in a container. Cooling the product to 2-4 ^about With lead in the refrigerator. The shelf life of the product is up to a month at a given temperature.

The finished product contains propionic acid bacteria 10 ⁸ -10 ⁹ lactic acid bacteria 10 ⁷ -10 ⁸ acetic bacteria 10 ¹ -10 ³ . Creating optimal conditions for the life of the above microorganisms leads to the production and accumulation of vitamins in the process of ripening. As a result, the finished product contains vitamin A more than 3 times in prefabricated raw milk or yogurt, vitamin E 7-8 times, vitamin B ₁ - 1.5-2 times, vitamin B ₂ - 1.5 times Vitamin B ₁₂ - 10-15 times.

 In the finished product, the content of carcinogen nitrates is reduced by 50% compared to raw milk.

 The results of clinical testing of the obtained product showed pronounced clinical effectiveness in treating the gastrointestinal tract, restores the intestinal mucosa, increases the level of hemoglobin in the blood, and is recommended for immunodeficiency.

PRI me R 2. The source of raw milk is normalized, pasteurized, homogenized, cooled to a fermentation temperature of 37 ^about C and contribute 5% symbiotic starter culture. Acidify at 34 ^{° C,} while achieving ^about 64 T in the space between the walls of the tank allowed to clot ice water and left alone. After 3 hours stirring was carried milk curd 10 minutes, then cooling is continued to 20 ^° C Contribute 15% fruit filler or 0.15% flavor, it was stirred for 5 minutes, poured, cooled to 2-4 ° ^C. The final product has homogeneous creamy homogeneous consistency of milky white fermented milk, refreshing, slightly sharp taste, acidity up to 100 ^about T.

The number of cells of propionic acid bacteria in 1 cm ³ - 10 units. lactic streptococci 10 ⁷ , acetic acid bacteria - 10 ² .

The product obtained by the proposed technology will find wide application in dietetic nutrition. It contains vitamins B ₁₂ , B ₁ , B ₂ in coenzyme form, which helps to increase the body's immune ability. Development of the microorganism natural antioxidants promotes long-term storage (up to 3 days) of the product in a refrigerator at 2-4 ^° C contains ₁₂ - 20 mg / l, B ₁ - 0.07; B ₂ - 0.19; E - 0.64 mg%.

Claims (1)

METHOD FOR PRODUCING A DAIRY PRODUCT with carrying out normalization processes of feedstock, homogenization, pasteurization, cooling to a fermentation temperature, introducing a symbiotic fermentation of propionic acid, lactic mesophilic aroma-forming streptococci and acetic acid bacteria, fermentation, cooling for 5 to 2 at 2 min, cooling to 14 - 20 ^o C, stirring, packaging and aftercooling, characterized in that the homogenization is carried out after pasteurization, cooling to evap s fermentation is carried out to 35 - 37 ^o C, souring is carried out at 32 - 34 ^o C. to acidity of 56 - 64 T ^o C for 3.5 - 5 hours and, after cooling, is made from 12 to 15% fruit filler or 0.08 - 0.15% flavor and 4.3 - 4.5% sucrose, while the acidity of the finished product is adjusted to 80 - 100 ^o T.