RU2025073C1 - Acidophyllous milk production method - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves pre-pasteurization supplementation of standardized milk with dry concentrate of serum albumens produced by the method of ultrafiltration. The rate of supplementation is 1.5-2.5% of the volume of milk. EFFECT: higher product quality. 7 tbl

Description

 The invention relates to the dairy industry and can be implemented in the production of fermented milk drinks.

 A known method for the production of acidophilus milk [1], which includes milk acceptance, normalization, purification, homogenization, then pasteurization and cooling of the mixture to the fermentation temperature, fermentation, cooling, bottling, packaging.

 The disadvantage of this method is the poor taste, the manufactured product has acute unpleasant acidity.

 Acidophilic milk, due to the unique properties of its yeast (acidophilus bacillus), can be used for therapeutic purposes. Acidophilic milk is known to stimulate the secretion of the stomach and pancreas. Acidophilic milk is used for prophylaxis and for bowel diseases with complex therapy along with antibiotics. The beneficial effect of acidophilus milk is associated with the activity of acidophilus bacillus cultures, which have high antibiological activity, inhibit the growth of putrefactive microbes and have a bactericidal effect on a number of pathogenic microorganisms. In addition, acidophilus bacillus, being a constant inhabitant of the human intestines, survives well and multiplies there. Despite the good therapeutic and prophylactic properties of the product, it is still not in great demand among the population due to the poor taste. For these reasons, acidophilus milk is rarely produced by dairy plants in Russia and other republics.

 The aim of the invention is to improve the taste of the finished product, increase its biological value and accelerate the manufacturing process.

 This is achieved by the fact that in the method involving the preliminary preparation of milk, pasteurization, cooling to the fermentation temperature, fermentation and fermentation, cooling and bottling, according to the invention, before pasteurization, pre-pasteurized milk is additionally added with a dry whey protein concentrate obtained by ultrafiltration (KSB -UV) in an amount of 1.5-2.5% of the amount of milk.

 Acidophilic milk with the use of KSB-UV has a good taste (gentle, pure, sour-milk), high biological value due to the addition of native whey proteins (in terms of vitamin composition) and the short duration of the technological process of product production.

 According to the research, it is clear that the organoleptic characteristics of acidophilic milk with KSB-UV are better than acidophilic milk without KSB-KF. Acidophilic milk with 1.5-2.5% KSB-UV has a gentle, pure sour-milk taste, without extraneous smacks. The addition of KSB-UV of less than 1.5%, for example 1%, has little effect on the synergistic properties of the product and its viscosity. In addition, the finished product has a sharp sour-milk taste. The addition of KSB-UV of more than 2.5%, for example 3%, impairs the taste of the product, i.e. there is a taste of KSB-UV.

 Joint pasteurization of milk with KSB-UV under the conditions used for pasteurization of milk provides an increase in the quality of the product in terms of improving structural, mechanical and rheological parameters, which can be expressed in terms of viscosity or other rheological indicators.

 The active acidity of acidophilus milk made with KSB-UV is higher than that of acidophilus milk without KSB-UV. For example, for acidophilus milk without KSB-UV 15% pH 4.26, and for the prototype - pH 4.12.

Titratable acidity of acidophilus milk increases with the addition of KSB-UV. For example, titratable acidity of acidophilus milk with 2% KSB-UV 97 ^о Т, and prototype 94 ^о T. These data do not coincide with the organoleptic evaluation of products, which shows that the product developed with the addition of KSB-UV has a gentle sour-milk taste, and prototype - acute, unpleasant acidity, with a metallic taste. This can be explained by an increase in buffer capacity when protein is added. When titrating acidophilic milk with KSB-UV, the amount of alkali per protein is increased. Therefore, titratable acidity of acidophilus milk produced with KSB-UV is higher than the prototype.

 The results of the studies allow us to conclude that the synergistic properties and viscosity indicators of acidophilus milk produced by the proposed method are higher than acidophilus milk without KSB-UV. For example, for acidophilic milk with 2% KSB-UV, the amount of serum excreted in 1 hour is 24%, and for acidophilic milk without KSB-UV, 44.5%. The viscosity of acidophilus milk with the addition of 1.5-2.5% KSB-UV increases by 58-79% compared with the prototype.

 Acidophilic milk obtained with the addition of KSB-UV is of great biological value due to the addition of native whey proteins.

 When researching the method of production of acidophilus milk, a reduction in the ripening time was observed. Fermentation of the product with 1.5-2.5% KSB-UV lasted 3 hours, and the product without KSB-UV - 4 hours. This can be explained by the fact that the addition of whey proteins promoted the growth of acidophilus bacillus cultures.

 Thus, each distinguishing feature is essential, necessary, and together with the essential common features of the prototype, they are sufficient to achieve the goal.

 The study of the claimed invention for compliance with the criteria of the invention "Significant differences".

 Since technical solutions containing signs similar to the distinguishing features of the proposed method were not found, this allows us to conclude that the invention meets the criterion of "Significant differences".

 The technological process of preparing acidophilus milk according to the proposed method consists of the following operations.

 Preliminary preparation of milk.

 Milk is taken according to the mass and quality established by the quality control department (laboratory) of the enterprise. Quality-selected milk is normalized by mass fraction of fat.

Normalized mixture heated to a temperature of 43 ± 2 ^{° C,} purified on a centrifugal molokoochistitelyah. The purified mixture was homogenized at a pressure of 15.0 ± 2.5 MPa and a temperature between 45-85 ° ^C.

1.5-2.5% of KSB-F (based on the amount of milk) produced in accordance with TU 02-02-44-87 is added to the milk prepared in this way and mixed thoroughly in a tank with a stirrer. Then, the resultant mixture was pasteurized at a temperature of 92 ± 2 ^{° C} with an exposure of 2-8 minutes at a temperature of 87 ± 2 ^{° C} with a delay of 10-15 min. After exposure, the mixture is cooled to a fermentation temperature of 40 ± 1 ^about C.

 Immediately after cooling, the mixture is fermented in a tank with a mixer with specially selected starter cultures prepared on pure acidophilus bacillus cultures. Ferment is introduced into the mixture in an amount of 3-5% of the volume of the fermented mixture with the stirrer turned on, then the mixture is stirred for 15 ± 2 minutes.

The mixture is fermented at a temperature of 40 ± 1 ^about C for 3 hours. The end of the fermentation is determined by the formation of a sufficiently strong clot and acidity, which is 80-95 ^about T.

After fermentation, ice water is fed into the inter-wall space of the tank for 30-60 minutes, then the clot is stirred for 10-30 minutes. Stirring after ripening should ensure a uniform consistency of the milk clot. A stirred clot using a pump designed to pump viscous liquids, is fed to a plate cooler, cooled to a temperature not higher than 6 ± 2 ^{° C} and fed into an intermediate container and then bottling and packaging.

If necessary, packaged products are cooled down in a refrigerator to 6 ± 2 ^о С.

Shelf-life must be carried out at a temperature of 6 ± 2 ^{° C} not more than 36 hours since the end of the process.

 PRI me R. Preliminary preparation of milk.

The milk is normalized by mass fraction of fat to 1.0%, then the milk is heated to a temperature of 43 ^about C, cleaned by centrifugal milk cleaners. Further homogenized at a pressure of 2.0 MPa at ⁶⁰ ° C, then into a pre-prepared milk thus making UV-CSF in an amount of 1 t / 20 kg, is thoroughly mixed in a stirred tank, then the mixture is pasteurized at ^about 0.2 C with a shutter speed of 6 minutes After exposure, the mixture is cooled to a temperature of 40 ^about C and fermented. To do this, enter 50 l (5% of the amount of the mixture) of the starter culture prepared on pure acidophilus bacillus cultures. Fermentation is carried out for 3 hours at ⁴⁰ ° C, after which the space between the walls of the tank in the fed ice water for 30 minutes and then the clot was stirred for 20 min. A stirred clot was cooled in a plate cooler to 6 ^{° C} and poured, packed and stored at 6 ^{° C} for 36 hours since the end of the process (see Table).

 Organoleptic, physico-chemical and biological indicators show that the quality of acidophilus milk made by the proposed method, its biological value is higher than that of the prototype.

 The organoleptic characteristics of the manufactured product are better than the prototype. The produced acidophilus milk has a clean, sour-milk, delicate taste without extraneous flavors. The taste of the prototype is spicy, sour-milk with a metallic flavor.

The active acidity of the manufactured product pH = 4.33, and the prototype pH = 4.12. However, titratable acidity of the manufactured product is higher by 3 ^about T compared with the prototype because it increases the amount of alkali per protein.

 The produced acidophilus milk has good rheological parameters. The viscosity of the manufactured product is 74% higher compared to the viscosity of the prototype. The moisture-holding ability of the manufactured product is 20.5% higher compared to the prototype.

 The biological value of acidophilus milk can be judged by its vitamin composition. The number of all investigated vitamins in the manufactured product is higher than in the prototype. The most increased amount of folacin - by 177% and vitamin C - by 67%.

 The duration of the fermentation with the addition of 2% KSB-UV is reduced by 1 hour, i.e., the fermentation of the prototype lasts 4 hours, and the produced acidophilus milk - 3 hours

 Technical appraisal and economic advantages of the claimed invention are that the taste of the product improves, its biological value increases. All this leads to an improvement in the quality of the product manufactured by the proposed method.

Claims (1)

 METHOD FOR PRODUCING ACIDOPHILIC MILK, which provides for the normalization of milk, pasteurization, cooling to the fermentation temperature, introduction of the fermentation containing Lactobacillus acidophilus, fermentation, cooling and bottling, characterized in that, in order to increase the biological value of the product and its taste, before normalization pasteurization add dry whey protein concentrate obtained by ultrafiltration in an amount of 1.5 - 2.5% of the volume of milk.

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