RU2108726C1 - Method for production of dietary cultured milk product - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves preparing succinate solution of dried egg albumen, its ageing in conditions of inherent heat exchange and introduction in pasteurized cooled milk. After introduction of sour, mixture is ripened and cooled. EFFECT: improved taste. 2 dwg

Description

 The invention relates to the dairy industry, and in particular to a method for producing a dairy product.

A known method of obtaining a product such as yogurt containing egg white, including pasteurization of egg white at 60 ^o C, mixing, neutralization, mixing with a heat-treated mixture consisting of soy milk, skim milk, glucose, sucrose, xanthan gum and vanillin extract, fermentation and cooling of the finished product [1].

 The disadvantage of this method is the instability of its sanitary and hygienic indicators, due to the fact that the pasteurization temperature of egg white does not ensure the death of all types of microorganisms, in particular salmonella.

 The closest technical solution to this is a method for producing a dietary fermented milk product, which includes adding dry egg white to milk, mixing the mixture, introducing sourdough, souring, cooling and bottling [2].

 The disadvantage of this method is the instability of its sanitary and hygienic indicators, due to the presence in the product of unprocessed fresh eggs or egg powder.

 The technical result consists in increasing the biological value, special consumer properties and storage capacity of the product.

The inventive milk is taken, cleaned, homogenized, pasteurized or sterilized, cooled to a temperature of 40-45 ^o C.

To prepare a 4-5% solution of succinic acid, the required amount is diluted in hot water. The solution is cooled to 30-35 ^o C and make the required amount of dry egg white in the ratio of protein: acid 1: 1-2: 1, dissolve the protein by stirring in a high-speed stirrer and incubated for 3-4 hours at 16-22 ^o C.

The succinic solution of egg white is added to the prepared milk, mixed. Add starter, ferment until a clot forms at 37 ^o C, mix, cool the product, pour into consumer packaging.

 The product has a pleasant sour-milk taste and aroma with a pungent taste of succinic acid and a homogeneous, viscous consistency.

The introduction of egg white into the product in the form of an succinic acid solution helps to preserve thermolabile amino acids, as well as lysozyme, a biologically active substance that loses its activity during heat treatment. In order to prevent the destruction of these thermolabile components, the egg white is kept in a solution of succinic acid at 16-22 ^o C. A decrease in temperature below 16 ^o C slows down the manifestation of the bactericidal effect of succinic acid. An increase in temperature in an amber-acid solution of egg protein above 22 ^o C leads to additional energy consumption and requires special equipment for heating and maintaining the required temperature in the solution.

Succinic acid dissolves well in water at a concentration of 4-5%, and at a concentration above 5% in aqueous solutions, when they are cooled below 40 ^o C, an insoluble precipitate of acid is formed. At concentrations of succinic acid below 4%, its bactericidal effect is less pronounced.

 Exposure of egg white in a solution of succinic acid for 3-4 hours leads to the death of various types of bacteria, as can be seen in the figures below (Fig. 1, 2).

As seen in FIG. 1, the exposure of a succinic egg protein solution with a concentration of 5% egg protein and 5% succinic acid at 20 ^o C leads to the complete death of bacteria such as E. coli and Salmonella after 30 minutes, and the number of Streptococcus aureus decreased by more than five orders of magnitude after two hours exposure.

As seen in FIG. 2, the complete death of E. coli in succinic solutions of egg white, at 16 ^o C occurred after 1 h at a concentration of egg white and succinic acid 5%, at a concentration of egg white 5%, and succinic acid 4% after 1.5 h and at a protein concentration of 10% and succinic acid 5% after 3 hours. With a decrease in exposure time (less than 3 hours), a significant amount of extraneous microflora remains in the solution, i.e. the effectiveness of the antibacterial treatment of egg protein is reduced, and an increase in the indicated time (more than 4 hours) leads to a delay in the process. The bactericidal effect of succinic acid manifests itself faster with respect to gram-negative bacteria, such as E. coli and Salmonella, and in solutions with a lower concentration of egg white. However, a decrease in the proportion of egg white in the ratio of succinic acid: egg white is lower than 1: 1 leads to an overdose of succinic acid in the product, which negatively affects its taste and texture. With an increase in the proportion of egg white in the ratio succinic acid: egg white higher than 1: 2, a sharp decrease in the bactericidal effect of succinic acid is observed.

 Succinic acid delays the excessive increase in acidity in the product, caused by the development of microflora of the starter culture. This effect contributes to a longer shelf life of the product, since acidity does not increase in it and extraneous microflora does not develop.

 Due to the fact that egg white proteins are rich in sulfur-containing amino acids (methionine and cystine scores reach 178%), and milk protein is limited by their mass fractions (methionine and cystine scores <95%), the enrichment of milk raw materials with egg protein increases the rate of sulfur-containing amino acids in the finished product and, therefore, increase its biological value.

 Example 1

250 g of succinic acid are weighed and diluted in 5 l of hot boiled water, the solution is cooled to 35 ^o C, 250 g of dried egg white is weighed and diluted in a quick stirrer in a succinic acid solution. The mixture is kept under natural heat exchange at 18 ^o C for 3 hours and introduced into 95 kg of pasteurized milk normalized by fat and cooled to 40 ^o C. The milk mixture is stirred, make starter culture, which includes Lactobacillus acidophilus, fermented at 37 ^o C and cooled.

 Example 2

250 g of succinic acid are weighed and diluted in 5 l of hot boiled water, the solution is cooled to 40 ^° C., 500 g of dried egg white is weighed and diluted in a succinic acid solution in a high-speed mixer. The mixture is kept under natural heat transfer at 22 ^o C for 4 hours and introduced into 95 kg of normalized fat, pasteurized and cooled to 45 ^o C milk. The milk mixture is mixed, make starter culture, which includes Streptococcus thermophilus, fermented at 40 ^o C and cooled.

 Example 3

250 g of succinic acid are weighed and diluted in 5 l of hot boiled water, the solution is cooled to 30 ^° C., 300 g of dried egg white is weighed and diluted in a succinic acid solution in a high-speed mixer. The mixture is kept under natural heat transfer at 16 ^o C for 3 hours and introduced into 95 kg of normalized fat, pasteurized and cooled to 42 ^o C milk. The milk mixture is stirred, make starter culture, which includes Streptococcus thermophilus and Lactobacillus acidophilus, fermented at 37 ^o C and cooled.

 Sour-milk products obtained according to examples 1, 2, 3, have a pleasant sour-milk taste with a pungent taste of succinic acid and comply with microbiological indicators of the standards set forth in the "Biomedical requirements and sanitary standards for the quality of food raw materials and food products".

 Example 4

250 g of succinic acid are weighed and diluted in 5 l of hot boiled water, the solution is cooled to 40 ^° C., 500 g of dried egg white is weighed and diluted in a succinic acid solution in a high-speed mixer. The mixture is kept under natural heat transfer at 20 ^o C for one hour and introduced into 95 kg of normalized fat, pasteurized and cooled to 40 ^o C milk. The milk mixture is stirred, make starter culture, which includes Streptococcus thermophilus and Lactobacillus acidophilus, fermented at 37 ^o C and cooled.

 The obtained fermented milk product has an unpleasant aftertaste and smell, due to the development of extraneous microflora, which got into the product with egg white, since the time of its antibacterial treatment in succinic acid solution was insufficient.

 Example 5

250 g of succinic acid are weighed and diluted in 5 l of hot boiled water, the solution is cooled to 40 ^o C, 750 g of dried egg white is weighed and diluted in a quick stirrer in a solution of succinic acid. The mixture is kept under natural heat exchange at 20 ^o C for four hours and introduced into 95 kg of normalized fat, pasteurized and cooled to 40 ^o C milk. The milk mixture is stirred, make starter culture, which includes Streptococcus thermophilus and Lactobacillus acidophilus, fermented at 37 ^o C and cooled. The obtained fermented milk product has an unpleasant aftertaste and smell, due to the development of extraneous microflora that got into the product together with egg white, since at this ratio protein: succinic acid, the bactericidal effect of the latter is manifested to a very weak degree.

 The fermented milk product contains succinic acid - a natural adaptogen that helps strengthen the human immune system, which prevents the toxic effects of drugs and chemicals, radiation, x-rays on the human body.

 The product also contains lysozyme - a biologically active substance with diverse medicinal properties. Lysozyme increases the adaptive capabilities of the body, its anti-infectious and antitoxic resistance, has anti-inflammatory, immunomodulating (including antitumor), antianemic effects.

 Microflora, which is part of the fermented fermented milk product, helps to restore the microbiocenosis of the human intestine in dysbiotic conditions.

 The product can be used for functional nutrition in the treatment of various diseases, especially in the elderly.

Claims (1)

A method of obtaining a dietary fermented milk product, comprising adding dry egg white to milk, stirring the mixture, making ferment, fermenting, cooling and bottling, characterized in that before adding dry egg white to milk, it is diluted in a 4-5% succinic acid solution in the ratio succinic acid: egg protein 1: 1 - 1: 2, kept under conditions of natural heat at 16 - 22 ^o C for 3 - 4 hours, and introduced into the composition of this mixture in the raw milk, previously subjected to high-temperature treatment, and chilled d 40 - 45 ^o C.

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