RU2129382C1 - Method of producing sour-milk product "zdraviye" (health) - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: purified normalized mixture is completed by eosterin preliminarily mixed with five parts of sugar or honey and dissolved in pasteurized and cooled water. Mixture is homogenized, pasteurized, cooled to souring temperature, and ferment containing Lactobacterium bulgaricum and Streptococcus thermophiles is added. Mixture is then soured to form coagulate which is cooled, agitated, and poured out. At the end of souring, sugar, honey, or fruit syrup may also be added to beverage. EFFECT: increased food validity and therapeutic-prophylactic qualities as well as organoleptic characteristics of beverage. 2 cl, 2 tbl, 5 ex

Description

 The invention relates to the dairy industry.

 A known method for the production of a fermented milk drink, including pasteurization of milk, homogenization, cooling to a fermentation temperature, making fermentation, preparing thermophilic lactic streptococci on pure cultures, fermenting, stirring, cooling a clot, introducing a fruit and berry filler pre-mixed with sugar and filling (see SU, Aut. St. 1551330, A 23 C 9/13, 1990).

There is also known a method for the production of fermented milk semi-finished product, including homogenization of milk, pasteurization, the introduction of a stabilizer - dry methyl cellulose, cooling to a fermentation temperature, the introduction of kefir starter, fermentation, the introduction of sugar syrup and fruit puree, cooling to 4-8 ^o C, holding the semi-finished product and packaging see SU, Aut. St. 1729375, A 23 C 9/12, 1992).

 The closest technical solution to the claimed one is a method for the production of a fermented milk product, including sugar, pasteurization of milk, homogenization, cooling the resulting mixture to a fermentation temperature, introducing a fermentation consisting of Lactobacterium acidophilum and streptococcus thermophilus, fermenting, cooling, making pectin, ground with sugar aging, mixing, homogenizing, pasteurizing and packaging under aseptic conditions (see SU, Auth. St. 974990, A 23 C 9/12, 1982).

 The disadvantage of this method is that the product obtained by this method does not have high therapeutic and prophylactic properties.

 The technical result is to increase the nutritional value and therapeutic properties of the drink, as well as to improve its organoleptic characteristics.

 The invention consists in the following.

Pectin obtained from sea herbs (zosterol) is added to the normalized mixture. Zosterol is pre-mixed with five parts of sugar or honey and dissolved in pasteurized and cooled to 40-50 ^o C water with constant stirring. Dissolved zosterol is introduced into the normalized mixture with constant stirring. After thorough mixing, the mixture is homogenized at a temperature of 50 - 70 ^o C and a pressure of 12.5 - 17.5 MPa. Then pasteurized at a temperature of 83-87 ^o C with an exposure of 15 min, cooled to a temperature of 37 - 39 ^o C, make starter culture on pure cultures of Bulgarian bacillus and thermophilic streptococcus in a ratio of 1: 4. The mass of the starter culture is 4% of the mass of the fermented mixture. The resulting mixture is stirred for 15 minutes and fermented at a temperature of 37 - 39 ^o C for 2.5-3.5 hours to form a sufficiently strong clot with an acidity of 65 - 70 ^o T. The clot is cooled to a temperature of 21 - 23 ^o C by filing in the interstitial space of the ice water reservoir for 30-60 minutes. The cooled clot is stirred for 15 to 30 minutes. When the clot reaches a homogeneous consistency, the mixer is turned off for 30 to 40 minutes. Further mixing, if necessary, is carried out periodically, including the mixer for 5 to 15 minutes.

When making a fermented milk drink of fruit or honey, fruit and berry syrup or honey is added to the clot, mixed and partially cooled to a temperature of 21-23 ^o C, with thorough mixing.

The preparation and introduction of honey is carried out as follows: the mass of honey calculated according to the recipe is heated to a temperature of 37 - 39 ^o C, filtered and introduced at the end of ripening, before ice water is fed into the interwall space of the tank, with constant stirring. Before bottling, the fermented milk drink is stirred for 3 to 5 minutes. The drink is packaged and sent to the refrigerator to further cool it to a temperature of 4 - 8 ^o C.

When the thermostatic method of production, fruit syrup with a temperature of 21 - 23 ^o C contribute to a mixture cooled to the fermentation temperature with constant stirring.

Honey with a temperature of 37 - 39 ^o C contribute to the mixture cooled to the fermentation temperature with constant stirring. The fermented mixture is immediately poured with continuous stirring. Fermentation of the product is carried out in a thermostatic chamber at a temperature of 37 - 39 ^o C for 2.5 - 3.5 hours. The end of the ripening is determined by the formation of a sufficiently strong and dense clot with an acidity of not higher than 70 ^o T. After the ripening, the product is transferred to a refrigerator, where it is cooled to a temperature of 4 - 8 ^o C.

 Pectin from marine herbs (zosterol) has antibiotic, immunomodulatory and antimutagenic properties. Its definite anti-radiation effect has been established and the prospects for its use in case of damage by radionuclides have been found. Pectin from marine herbs contributes to an intensive reduction in blood cholesterol, which is of exceptional importance in diseases of the liver, gall bladder, heart and blood vessels. The drug showed a complete absence of toxicity, allergenic properties and embryotoxic effects. In terms of galacturonic acid, pectin from sea grass is superior to known pectins, and in terms of methoxylation, it is much lower, which leads to a higher activity of pectin from sea herbs in relation to the binding and excretion of heavy metals from the body, see table. 1 and 2.

 An example implementation of method N 1.

 Sour milk drink "Health" 2.5% fat sweet.

64.9 kg of skim milk is added to whole milk in the amount of 794.8 kg, then 4 kg of zosterol with a mass fraction of solids of 88% are added to the normalized mixture with constant stirring. Zosterol is pre-mixed with five parts of sugar and dissolved in pasteurized and cooled to 45 ^o C water with constant stirring. After thorough mixing, the mixture is homogenized at a temperature of 60 ^o C and a pressure of 15 MPa, pasteurized at a temperature of 85 ^o C for 15 minutes, cooled to 38 ^o C and add 40 kg of starter culture in skim milk of pure cultures of Bulgarian bacillus and thermophilic streptococcus in the ratio 1: 4. The resulting mixture was stirred for 15 minutes and ripened at a temperature of 38 ^o C for 3 hours until a sufficiently strong clot with an acidity of 68 ^o T was formed. The clot was cooled to a temperature of 22 ^o C. The cooled clot was stirred for 17 minutes. When the clot reaches a homogeneous consistency, the mixer is turned off for 35 minutes. Further mixing, if necessary, is carried out periodically, including a stirrer for 5-15 minutes. 66.3 kg of sugar are added to the clot, which is mixed and cooled to 22 ^° C. Before bottling, the fermented milk drink is stirred for 4 minutes, packaged and sent to a refrigerator to further cool it to a temperature of 6 ^o C.

 Example No. 2.

 Sour-milk drink "Health" 2.5% fat, honey.

The drink is produced according to example No. 1 with the only difference that zosterol is added to the normalized mixture, pre-mixed with five parts of honey and dissolved in pasteurized water and cooled to 45 ^° C. with constant stirring. Honey, in an amount of 80 kg is heated to 38 ^o C, filtered and made at the end of ripening, before applying ice water to the interstitial space of the tank, with constant stirring.

 Example No. 3.

 Sour-milk drink "Health" 2.5% fat fruit and berry.

According to Example No. 1, with the only difference being that 80 kg of fruit syrup was added to the clot mixed and cooled to 22 ^° C, and granulated sugar was used in the amount of 32 kg per 794.8 kg of whole milk.

 Example 4

Thermostatic production method according to example No. 1, with the only difference being that fruit syrup with a temperature of 22 ^° C. is introduced into the mixture cooled to the fermentation temperature with constant stirring. Honey with a temperature of 38 ^o C contribute in chilled to the fermentation temperature of the mixture with constant stirring. The fermented mixture is poured. Fermentation of the product is carried out in a thermostatic chamber at 38 ^o C for 3 hours. The end of the ripening is determined by the formation of a sufficiently strong and dense clot with an acidity not higher than 70 ^o T. After the ripening, the product is transferred to a refrigerator, where it is cooled to a temperature of 6 ^o C.

 Example No. 5.

 According to example No. 1, with the only difference being that a fermented milk drink is produced without adding honey, sugar and fruit and berry syrup at the end of the fermentation.

Claims (2)

A method for the production of a fermented milk drink, including normalization of milk, purification of a normalized mixture, pasteurization, homogenization, cooling to a fermentation temperature, applying a ferment containing lactobacilli and Streptococcus thermophilus, fermenting, cooling a clot, introducing pectin, stirring, aging and bottling, characterized in that pectin use zosterol, pre-mixed with 5 parts of sugar or honey and dissolved in pasteurized and chilled water, which is added to the normalized mixture after cleaning, and homogenization of the mixture is carried out before pasteurization, and Lactobacterium bulgaricum is used in the composition of starter cultures from lactobacilli at a ratio of Lactobacterium bulgaricum: Streptococcus thermophilus 1: 1, the clot is cooled to 21 - 23 ^o C.  2. The method according to p. 1, characterized in that at the end of ripening, granulated sugar is added with granulated sugar, or honey, or fruit and berry syrup.

Images