RU2127529C1 - Method of preparing combined cultured milk product "skazka" - Google Patents

Abstract

FIELD: dairy industry; may be used for production of cultured milk products with additives. SUBSTANCE: fat-free or reconstituted fat-free milk is mixed with stabilizer and saccharose. Refined vegetable oil (sunflower or corn oil) with peroxide number not higher 10 1/2 0 mmole/kg is introduced in mixture in stream. Before homogenization, mixing is conducted with oil consumption of 14-26 g/h per 1 t of prepared product. Homogenization is conducted in two stages. Pressure at the first stage is 14-16 MPa, while on the second, not less 20 MPa. Mixture is pasteurized, cooled and soured with 3-5% of sour for yoghurt, and then mixture is soured, cooled and prepacked. Ratio of vegetable oil to dry fat-free milk is 14-26:101-161. "Multek-Tech-MM" is used as stabilizer which is introduced in the amount of 0.65-0.75 mas. %. Saccharose is added in the amount not less 6.5 mas.%. EFFECT: broadened assortment of milk products with enhanced biological value; increased yield of prepared product. 7 cl, 3 tbl, 3 ex

Description

 The invention relates to the food industry and can be used in the production of dairy products containing additives.

 Known methods for producing dairy products containing additives, including vegetable oil.

 Known fermented milk product for the treatment of allergies, obtained on the basis of milk, lactobifidobacteria, oak bark extract, vegetable oil, xylitol, flavoring / 1 /.

 A known method of producing a fermented milk product, providing for the step-by-step mixing of liquid milk raw materials with egg powder in an amount providing a protein share in the mixture of 3.5-3.8%, adding a fat component containing polyunsaturated fatty acids belonging to the W 3 group, emulsifying the mixture and homogenization / 2 /.

A known method of producing fermented milk products for children and diet food, which provides for the normalization of milk fat to 1.8-4.3%, heating to a temperature of +35 - +65 ^o C, the introduction of vegetable oil, separation, homogenization of milk-fat emulsion with a fat content of 20 -50%. Skim milk is pasteurized or sterilized, cooled and fermented using lactic acid cultures, then ripen and mixed with milk-fat emulsion / 3 /. Known fermented milk product containing proteins, milk and vegetable fat, lactose, inorganic substances, vitamins, bifidobacteria, ferrous sulfate and water / 4 /.

 Known dairy product, consisting of 1.6-1.8% protein, 2.5-2.7% milk fat, 0.8-1.0% vegetable fat, 2.0-2.2% lactose, 1, 6-1.8% maltodextrin, 3.3-3.5% sucrose, ferrous sulfate, vitamins, bifidobacteria and water / 5 /.

 A known method of producing a dairy product, involving fermentation, the addition of vegetable fat, stabilizer, emulsifier, protein supplement, heating and cooling / 6 /.

 Closest to the claimed is a method for the production of a dairy product, which includes the normalization of milk, the introduction of vegetable oil into it, the homogenization of the mixture, the addition of a protein vegetable preparation to the mixture with the addition of water, pasteurization, cooling, making the starter culture, fermentation, cooling and storage / 7 /.

 The disadvantage of this method is the difficulty of reproduction, a significant change in composition in comparison with traditionally familiar products, due to the introduction of a proteinaceous herbal preparation.

 The invention will expand the range of products produced through the use of vegetable oil, increase the yield of the finished product from a unit of raw materials, while reproducing the usual traditional products on the macrostructure, appearance, technological and organoleptic properties of traditional dairy equipment.

 The method is as follows.

 Yogurt "Fairy Tale" is produced by the reservoir or thermostat method.

The milk selected by quality is separated, cooled to 4 ± 2 ^o C and stored until use, but not more than 4 hours

Skimmed milk powder is reduced in water with a temperature of plus 40-60 ^o C, then cooled to 4 ± 2 ^o C and stored at this temperature for 4 hours to swell proteins, give full flavor and achieve the desired density.

In skim milk, a stabilizer, sugar or sweetener is added, which are pre-mixed. The mixture of components is introduced into skim milk with a temperature of not more than +20 ^o C in a ratio of 1: 9 and intensively mixed for 15-20 minutes, the resulting mixture is introduced into the remaining part of the milk and mixed again.

 Of the stabilizers, MULTEK-TECH-MM is predominantly used, containing the hydrocolloids E 412, 415, 1422. It has a maximum humidity of 50%, contains a maximum of 10% protein, a maximum of 20% fat, and a maximum of 10% ash. PH range 4.0-8.0.

 Perhaps the use of stabilizing systems "Hamulsion" (Basic - "Hamulsion", "Hamilton", "Hamulbak" and modifications based on them). Manufacturer "G.C. Hah" & Co "(Lubeck, Germany).

 Hygienic certificate N 1P-11/556 from 05.22.96.

 Expert opinion of the Institute of Nutrition RAMS dated 05/12/96 N 72-706.

 You can also use pectin, agar-agar, corragenans or methyl cellulose.

 Stabilizers contribute in the amount of 0.65-0.75 wt.%.

 Normalization of milk by mass fraction of fat is made by refined vegetable oil in the stream after the first regeneration section at an oil flow rate of 14-26 kg / h per 1 ton of the finished product.

 In order to obtain a stable emulsion, vegetable oil is injected into milk with a thin stream, feeding it with a pump to the suction channel of the plunger homogenizer block. From the working cavity of the block, the mixture is supplied under pressure through a heating channel to a homogenizing head. In the first stage of the homogenizer, a pressure of 14-16 MPa is maintained, in the second - at least 20 MPa, which is sufficient to disperse the fat phase of the product. From the homogenizing head, the product is sent for pasteurization. Use refined sunflower or corn vegetable oil with a peroxide value of not higher than 10 1/2 O mmol / kg.

 After pasteurization, the mixture is cooled to the fermentation temperature. Ferment is introduced in an amount of 3-5% by weight of the normalized mixture. In the production of the product, fermented milk products "Probat 505", "Joghurt V10", "Joghurt V2", "Joghurt 709", "Joghurt 2", "ALP-DIP" are used.

 Manufacturer: "Wiesby GMBH & Co.K.G".

 Supplier company: KHAN PRODUCT CONSULTING AG JSC (St. Petersburg).

 The conclusion of the Institute of Nutrition RAMS from 12.28.95 N 72-2225.

 Hygienic certificate N 1P-11/487 from 04/04/96.

 You can use any other starter culture for domestic or imported yogurt.

 In the tank method for producing yogurt, the product is cooled and fermented after fermentation. With a thermostatic production method, filler is added to the fermented mixture, stirred and poured, in a consumer packaging it is sent for fermentation. After ripening, the product is cooled.

 According to organoleptic indicators, the product must meet the requirements specified in table 1.

 According to physical and chemical parameters, the product must meet the requirements specified in table.2.

 According to microbiological indicators, the product must meet the requirements specified in table.3.

Example 1. Skimmed milk powder with a mass fraction of solids of at least 96% in an amount of 101.1 kg is dissolved in 756.7 kg of water with a temperature of 50 ^o C, cooled to 4 ^o C and left for 4 hours to swell the protein. A mixture of components is added to the reconstituted milk: sugar and stabilizer. Sugar - 70 kg, stabilizer "Multec-Tech-MM" -7 kg. The mixture is introduced into the reconstituted milk with a temperature of not more than +20 ^o C in a ratio of 1: 9 and intensively mixed for 15-20 minutes. The resulting mixture is introduced into the remaining part of the milk and mixed again, normalization is carried out, for which the mixture is sent to a pasteurizer. The mixture leaves the first pasteurization section with a temperature of plus 42 ^o C and is sent to a tank-balancer for mixing with corn oil (GOST 8808). Corn oil comes in a thin stream, oil consumption 15 kg / hour.

Homogenization is carried out at a pressure of 14 MPa in the first stage and 20 MPa in the second. The mixture is pasteurized at a temperature of +92 ^o C with an exposure of 3 minutes and cooled to +42 ^o C. Add 3-5% yeast for yogurt, mix for 15 minutes. Sour until a clot forms with an acidity of 80 ^o T (3.5 hours). Ice water is supplied into the inter-wall space of the tank. After 30 minutes, turn on the stirrer and mix the clot for 10 minutes and send for packaging. The fat content in yogurt is 1.5%.

 Example 2. The method is carried out as in example 1. The sunflower oil is introduced (GOST 1129). Oil consumption 25 kg / hour.

 The homogenization pressure in the second stage is 20 MPa. The fat content in yogurt is 2.5%.

 Example 3. The method is carried out as in example 1. Milk is used skim obtained by separation of natural milk. The amount of skim milk is 857.8 kg.

Literature
1) RU 94039944 A 1, 1996
2) RU 94026966 A 1, 1996
3) SU 736 937 A 1, 1980
4) FR 2560013 A 1, 1985
5) US 4756913 A, 1988
6) DE 19615369 A 1, 1996
7) RU 2075941 C 1, 1977 (prototype) l

Claims (7)

 1. A method of producing a fermented milk product, comprising mixing milk raw materials with vegetable oil, homogenizing, pasteurizing, cooling, fermenting, fermenting, cooling, characterized in that skim milk or reconstituted skim milk is used as raw milk, into which milk is mixed before mixing with vegetable oil add a stabilizer mixture with sucrose, vegetable oil is used refined with a peroxide value of not higher than 10 1/2 O mmol / kg, it is introduced into the mixture with a thin stream in a stream of homogenization at an oil flow rate of 14 - 26 kg / h per 1 ton of the finished product, homogenization is carried out in two stages at a pressure in the first stage of 14 - 16 MPa, in the second - at least 20 MPa, fermented with yogurt in the amount of 3-5 wt. %  2. The method according to claim 1, characterized in that they use sunflower or corn oil.  3. The method according to claim 1 or 2, characterized in that when using the restored skim milk, the ratio of vegetable oil to skim milk is 14 - 26: 101 - 161.  4. The method according to any one of claims 1 to 3, characterized in that the stabilizer is added in an amount of 0.65 - 0.75 wt.%.  5. The method according to claim 4, characterized in that as the stabilizer use "Multec-Tech-MM", or "Ligom-A", or pectin, or agar-agar, or corragenans, or methyl cellulose.  6. The method according to any one of claims 1 to 5, characterized in that sucrose is added in an amount of at least 6.5 wt.%.  7. The method according to any one of claims 1 to 6, characterized in that the fat content in the finished product is 2.45 - 2.55 or 1.45 - 1.55 wt.%.

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