RU2197090C1 - Method of producing cultured milk drink "airan" - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves introduction in normalized mixture of natural casein concentrate or milk protein-lipid concentrate in amount of 5-20% from mixture mass, or food texturizing concentrate with 30-40% content of dry substances in amount of 5-6% from mixture mass. Prepared mixture is homogenized, pasteurized, and cooled up to 34-38 C, and then sour is introduced in amount of 0.1-1.0%. Sour contains Lbm. bulgaricum, Str. thermophilus and milk yeast in ratio 1:2:1. After it, mixture is mixed, prepacked in consumer pack, soured up to acidity of 100-120 T, and cooled. EFFECT: increased dietetic and prophylactic properties due to enrichment of drink with protein and polysaccharides containing in it; improved organoleptical properties and prolonged storage life. 3 ex

Description

The invention relates to the dairy industry. A known method for the production of AYRAN fermented milk drink, which includes introducing in a normalized, pasteurized and chilled milk a yeast containing pure cultures of thermophilic streptococcus and Bulgarian bacillus, mixing the mixture, fermenting to an acidity of 185-190 ^o T, mixing, ripening and bottling (see Technology whole milk products and milk protein concentrates. - M.: Agropromizdat, 1989, pp. 86-87).

There is also a known method for the production of AYRAN fermented milk product, including normalization, pasteurization, cooling to a fermentation temperature, introduction of a starter culture containing pure cultures of thermophilic, lactic streptococcus, Bulgarian bacillus and yeast, fermenting and non-fermenting lactose in equal parts, fermentation at a temperature of 30-35 ^o C to an acidity of 160-200 ^o T, cooling, bottling (see RU 2072228 C2, 01/27/1997, A 23 C 9/12).

The closest analogue to the claimed invention is a method for the production of AYRAN fermented milk product, which includes the normalization of milk with buttermilk or skim milk or a mixture thereof, pasteurization of a normalized mixture at a temperature of 94-98 ^o C for 2 to 8 min, cooling to a fermentation temperature 34-38 ^o With the introduction of starter culture containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirring, pouring, ripening in a thermostatic chamber at a temperature of 34-38 ^o C for 10-14 hours to an acidity of 120-160 ^o T, cooling to a temperature of 4-8 ^o C ( see. Technological instruction for the production of fermented milk drink "AYRAN", approved in 1991)
The disadvantage of this method is that the resulting product has excessive acidity and a short shelf life.

 The technical result consists in increasing the dietary and prophylactic properties due to the enrichment of the drink with protein and the polysaccharides contained in it, improving organoleptic characteristics, lengthening the shelf life.

The technical result is achieved by the fact that milk is normalized by the introduction of skim milk, or buttermilk, or a mixture thereof, the milk fat content is from 0.05 to 6%, then a natural casein concentrate (KNK) or milk protein-lipid concentrate is added to the normalized mixture in an amount 5-20% by weight of the mixture, or food structuring concentrate (KSP) with a solids content of 30-40% in an amount of 5-6% by weight of the mixture. The resulting mixture is homogenized at a pressure of (15 ± 2) MPa and a temperature of (60 ± 5) ^o C, pasteurized at a temperature of (95 ± 3) ^o C with a holding time of (5 ± 2) min and cooled to a temperature of 34-38 ^o C. Then make ferment in an amount of 0.1-1.0%, containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirred for 13-17 minutes, packaged in consumer packaging, fermented at a temperature of 34-38 ^o C for (12 ± 2) hours to an acidity of 100-120 ^o T and cooled up to 4-8 ^o C.

 The drink obtained by the proposed method has a uniform, moderately dense consistency, undisturbed clot. Taste and aroma - pure, sour-milk. The drink has dietary and preventive properties due to the content of polysaccharides in it, which reduce blood cholesterol, remove heavy metals, increase the shelf life of the product up to 7 days.

Examples of the method
Example 1
Milk is normalized by buttermilk, milk fat content is 0.5%, a natural casein concentrate (KNK) or milk protein-lipid concentrate in an amount of 5% by weight of the mixture is added to the normalized mixture. The resulting mixture was homogenized at a pressure of 12.5 MPa and a temperature of 55 ^° C, pasteurized at a temperature of 92 ^° C with a holding time of 7 minutes, cooled to 34 ^° C and introduced with a starter culture in an amount of 0.1% containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirred for 13 minutes, packaged in consumer packaging, fermented at a temperature of 34 ^o C for 14 hours to an acidity of 100 ^o T. The finished product is cooled to 4 ^o C.

 KNK is used according to TU 49 1169-85.

Example 2
The milk is normalized with skim milk, the fat content of milk is 2.5%, a natural casein concentrate (KNK) or milk protein-lipid concentrate in an amount of 20% by weight of the mixture is added to the normalized mixture. The resulting mixture was homogenized at a pressure of 17.5 MPa and a temperature of 65 ^{° C.} , pasteurized at a temperature of 98 ^{° C.} for 3 minutes, cooled to 38 ^{° C.} and introduced with a ferment in an amount of 1.0% containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirred for 17 minutes, packaged in consumer packaging, fermented at a temperature of 38 ^o C for 10 hours to an acidity of 120 ^o T. The finished product is cooled to 8 ^o C.

 Milk protein-lipid concentrate is used according to SU 1578870, A1 07/19/1988, A 231 (17/00).

Example 3
Milk is normalized with a mixture of buttermilk with skim milk, the fat content of milk is 3.2%, a structured food concentrate (KSP) with a solids content of 30% in an amount of 5% by weight of the mixture is added to the normalized mixture. The resulting mixture was homogenized at a pressure of 15 MPa and a temperature of 60 ^{° C.} , pasteurized at a temperature of 92 ^{° C.} for 7 minutes, cooled to 34 ^{° C.} and added with a ferment in an amount of 1.0% containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirred for 15 minutes, packaged in consumer packaging, fermented at a temperature of 34 ^o C for 14 hours to an acidity of 100 ^o T. The finished product is cooled to 6 ^o C.

 Structuring food concentrate is used according to TU 491171-85.

Claims (1)

A method for the production of AYRAN fermented milk drink, including the normalization of milk with buttermilk or skim milk, or a mixture thereof, the pasteurization of a normalized mixture, cooling to a fermentation temperature of 34-38 ^o C, the introduction of starter culture containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirring for 13-17 minutes, packaging in consumer packaging, ripening at a temperature of 34-38 ^o C for 10-14 hours and cooling, characterized in that the normalized mixture is introduced natural casein concentrate or milk protein-lipid concentrate in an amount of 5-20% by weight of the mixture, or food structuring concentrate with a solids content of 30-40% in an amount of 5-6% by weight of the mixture, the resulting mixture is homogenized, yeast is added in an amount of 0 , 1-1.0% by weight of the mixture, and fermentation lead to acidity 100-120 ^o T.