RU2164071C2 - Method of preparing cultured milk drink - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: initial components such as rye and oat flours in ratio 1:1 are mixed with hot fat and diluted by 2-3% of boiling water. Prepared mixture is gradually introduced into the rest of boiling water at mixing and boiled for 40-50 min at mixing up to white foam. Then mixture is cooled for 8-10 h at room temperature and soured by kumyss sour in the amount of 0.2-0.5 l per 1 l of mixture. After it, 3-4% of sugar or honey is introduced. Souring is conducted at room temperature for 24-30 h up to ripening. Used as a fat is beef fat, or badger fat, or butter. EFFECT: increased treatment-and-prophylactic properties of drink; broadened assortment of medical drinks. 2 cl, 1 tbl, 7 ex

Description

 The invention relates to the food industry, and in particular to a method for the production of a national diet drink "University of Bashkir."

 A known method for producing fermented milk products involves the cleaning, normalization, pasteurization, cooling of milk, mixing it with sourdough, fermentation and cooling. (Glazychev V.V. "Technology of fermented milk drinks", M., 1968, p. 70-75).

A known method for the production of fermented milk drink "Kurunga", which involves the purification of milk, pasteurization, cooling to 28-30 ^o C, fermentation, taking into account the initial acidity of 43-45 ^o T starter culture, including 40% Lactobacterium acidophilum, 40% Lactobacterium casei, 10% Streptococcus Lactis and Streptococcus diacitilactis and 10% Candida yeast, mixing for 10 minutes, souring for 16-22 hours, stirring for 20-30 minutes, pouring, holding at room temperature for 2 hours and cooling to 4 ^o C (Chuzhova Z. " Kurunga "- a therapeutic and dietary drink from cow's milk." Journal of Nutrition, N 5, 1964, T. XXII).

 The disadvantage of this method is the use of yeast, which does not allow in the process to achieve the necessary acidity of the finished product.

Closest to the claimed method is a method for the production of fermented milk drink "Kurunga", which includes the purification of milk, pasteurization, cooling to fermentation temperature, the introduction of fermented fermented milk cultures, including Streptococcus Lactis, Lactobacterium acidophilum, yeast Candida and Lactobacterium bulgaricum, mixing, squash when the acidity of the clot reaches 85-90 ^o T for 10-15 minutes with its simultaneous aeration, and dairy cultures and yeasts are added to milk separately in a ratio of 2-2.5: 1 and cooled (Authors e certificate N 651776, class A 23 C 9/12, BI N 10, 1979).

 The disadvantage of this method is the complexity of the process.

 The objective of the invention is the expansion of the range of drinks used, developed by traditional Bashkir national technology.

 The problem is achieved in that the drink "University of Bashkir" is obtained by thoroughly mixing the initial components of rye and oat flour, taken in a ratio of 1: 1, with hot melted fat in an amount of 2-3% of the total volume of water used in the process until a homogeneous mass is formed, the latter is diluted with 10-20% boiling water, the resulting mixture is gradually introduced into the remaining boiling water with stirring, boiled for 40-50 minutes, with stirring until a white foam appears, cooled for 8-10 hours at room temperature, filtered, introduced to intent fermentation in an amount of 0.2-0.5 liters per 1 liter of a mixture, 3-4% sugar or honey, and fermented at room temperature for 24-30 hours. Readiness is checked by the appearance of a white foam, acid sweet taste. The resulting drink has an acid sweet taste, has healing nutritional and dietary properties. It has the consistency of kefir.

The invention has the following features:
- thorough mixing of the initial components of rye flour and oatmeal, taken in a ratio of 1: 1 with hot melted fat in an amount of 2-3% of the total volume of water used in the process until a homogeneous mass is formed;
- the resulting homogeneous mass is diluted with 10-20% boiling water;
- the resulting mixture is gradually introduced into the remaining portion of boiling water with stirring;
- boil for 40-50 minutes with stirring until a white foam appears;
- cool for 8-10 hours at room temperature;
- filter, make the leaven, prepared by mixing 0.2-0.5 liters of koumiss starter with 1 liter of the mixture, 3-4% sugar or honey;
- as fat use beef fat, badger fat and butter.

 The combination of the above features provides a drink "Buza Bashkir" with its inherent properties.

 The essence of the method is as follows.

 The initial components - rye and oat flour in a ratio of 1: 1 are thoroughly mixed with hot melted fat in an amount of 2-3% of the total volume of water used in the process until a homogeneous mass is formed, the latter is diluted with 10-20% of boiling water, the resulting mixture is gradually stirred introduced into the remainder of boiling water, boiled for 40-50 minutes with stirring until a white foam appears, cooled for 8-10 hours at room temperature, filtered, introduced koumiss starter in an amount of 0.2-0.5 liters per 1 liter of mixture, 3- 4% sugar or honey and ripen until ripe boiling at room temperature for 24-30 hours. Beef fat, badger fat and butter are used as fat. The water used in the process must be filtered. The finished buza has an acid sweet taste, the consistency of kefir, white with a cream tint.

Examples of the method
Example 1
Pre-weighed flour - 700 g of rye flour and 700 g of oatmeal are placed in a dough mixer, 200 g of boiling beef fat are poured into the flour and mixed thoroughly until a homogeneous mass is diluted with 1 liter of boiling water. Water is used in the filtered process. The resulting mixture is gradually introduced into 9 l of water with stirring, boiled for 40 minutes with stirring until a white foam appears, cooled for 8 hours at room temperature, poured into a wooden tub, filtered, 0.2 l of koumiss starter per 1 l of mixture are introduced. Add 300 g of sugar and ripen until ripening at room temperature for 24 hours. Readiness is checked by the formation of foam. The resulting drink has an acid-sweet taste, has healing, nutritional and dietary properties, has the consistency of kefir, white with a cream tint.

 The Center of the Ufa Scientific Research Institute of Occupational Medicine and Human Ecology conducted research on samples of the production of the Buza drink dated November 13, 1998 N 99.

 The test results are presented in table 1.

 From table 1 it can be seen that the drink fully complies with the requirements of SanPin 2.32.560-96.

Example 2
Analogously to example 1, they take 800 g of rye flour, 800 g of oatmeal, beef tallow 250 g, dilute the mixture with 1.5 l of boiling water, boil for 45 minutes, cool for 9 hours. The amount of starter culture is 0.2 l of humus starter per 1 l of the mixture, sugar - 350 g. Ferment for 27 hours.

Example 3
Analogously to example 1, they take 900 g of rye flour and 900 g of oatmeal, beef tallow 300 g, dilute the mixture with 2 l of boiling water, boil for 50 minutes, cool for 10 hours. The amount of starter culture is 0.5 l of koumiss starter per 1 l of mixture. Sour for 3 hours.

Example 4
Analogously to example 1, 2, 3 as fat use badger fat in an amount of 200 g

Example 5
Analogously to example 1, 2, 3 as fat use badger fat in an amount of 300 g

Example 6
Analogously to example 1, 2, 3, butter is used as fat in an amount of 300 g.

 Example 7

 Analogously to example 1, 2, 3 as fat use butter in an amount of 200 g.

 In all examples, the resulting drinks have an acid sweet taste and retain all the taste and healing properties.

Using the proposed method will allow:
- expand the range of drinks used, developed according to traditional Bashkir national technology;
- get the drink "Buza Bashkir", which has healing, healing and nutritional properties;
- To revive the forgotten traditions of the Bashkir people in the production of the drink "University of Bashkir."

 Currently, Ufa has mastered the production technology of Buzy Bashkir. Schoolchildren who took drinks got stronger, they went through gastritis of their stomachs. The drink is also used to treat alcohol addiction. In its qualities, it resembles koumiss, the same healing, but more satisfying and affordable, because its cost is much lower than the cost of koumiss.

Claims (2)

 1. A method of producing a fermented milk drink, comprising heating the starting components, cooling, fermenting and fermenting, characterized in that the starting components are rye flour and oat flour in a ratio of 1: 1, which are thoroughly mixed with hot fat and diluted with 2 to 3% boiling water, the resulting mixture is gradually introduced into the remaining part of boiling water with stirring, boiled for 40-50 minutes with stirring until a white foam appears, the mixture is cooled for 8-10 hours at room temperature, and its fermentation is about uschestvlyayut kumysnyh leaven in an amount of 0.2 - 0.5 liter per 1 liter of the mixture and introduced into 3 - 4% of sugar or honey, and souring is carried out before maturing at room temperature for 24 - 30 hours.  2. The method according to claim 1, characterized in that as fat use beef fat, or badger fat, or butter.

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