RU2198529C1 - Composition for producing cultured milk product "smail" (versions) - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: six versions of composition are used for production of cultured milk product. The first version includes sour cream, salt, granulated sugar, mustard, 9-% vinegar, aromatizer, food additive "Cekol" or pectin, acidity stabilizer and water. The second version includes sour cream, salt, granulated sugar, dry granulated garlic, dry parsley, dry dill, aromatizer, food additive "Cekol" or pectin, acidity stabilizer and water. The third version contains sour cream, salt, granulated dry garlic, powdered black pepper, aromatizer, food additive "Cekol" or pectin, acidity stabilizer and water. The fourth version includes sour cream, salt, granulated sugar, cheese aromatizer, food additive "Cekol" or pectin, acidity stabilizer and water. The fifth version includes sour cream, salt, granulated sugar, dry paprika and chili, or dry mushrooms and/or dry dill, aromatizer, food additive "Cekol" or pectin, acidity stabilizer and water. EFFECT: stable consistency and improved quality of product due to using of milk products in natural form; increased storage life up to 45 days. 12 cl, 2 tbl

Description

 The invention relates to the dairy industry.

 Known milk seasoning, including sour cream, salt, granulated sugar, vinegar 9%, flavoring, starch, vegetable oil, skimmed milk powder or soya protein isolated and water, see RU 96113361 A 20.01.1998, A 23 C 23 / 00.

 The product described in the specified analogue is closest to the claimed product.

 The disadvantage of the resulting product is that it has a relatively short shelf life.

 The technical result of the group of inventions is to obtain a product with a stable consistency, an increased shelf life of up to 45 days, and also to improve the quality of the product due to the content in it of all used dairy components in kind. In addition, the content of lactic acid microflora in combination with natural products of plant origin improves the rheological characteristics of the product. Complex-forming ability increases due to the binding of polyvalent cations. At a certain pH, a sufficiently high degree of dissociation of free carboxyl groups is provided, and it has a high content of heteropolysaccharides.

 The invention consists in the following. Water is poured into the container in the amount necessary for the production of the Smale fermented milk product, the CEKOL food additive or pectin is added, evenly distributed over the surface of the water. Then add an acid stabilizer, which is used as sodium bicarbonate or ascorbic acid, and kept until thick, add salt, granulated sugar.

 Then, without preliminary aging, add sour cream, mix thoroughly for 20 minutes. The resulting mixture is introduced and pasteurized, homogenized and the appropriate fruit, vegetable fillers, spices and flavorings are added, followed by packaging of the finished product.

 Food supplement "CEKOL" has a high degree of purification - 99.8% of the active substance and allows to obtain a stable creamy structure, resistant to mechanical stress, freezing, heating. "CEKOL" has the highest degree of hydration 1: 100-1: 200 and is a powder with a stable structure.

"CEKOL" - highly purified food carboxymethyl cellulose (E 466), sanitary and epidemiological report 77. 03/01/7070 P. 13665.05.2 dated 05/17/2001
For the production of fermented milk product "Smail" 6 variants of compositions are used, one of which includes the following components, wt.%:
Sour cream - 54,432-57,18
Salt - 0.5-2.0
Sugar - 0.2-0.5
Mustard - 3.0-6.0
Vinegar 9% - 0.02-0.1
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.5
Acidity stabilizer - 0.09-0.11
Water - Else
The second version of the composition contains the following components, wt%:
Sour cream - 55.644-57.264
Salt - 1.2-2.0
Sugar - 0.3
Granular dry garlic - 1.2-2.0
Dry parsley - 0.8-1.2
Dry dill - 0.8-1.2
Fragrance - 0.02-0.05
Food supplement "CEKOL" or - 0.15-0.2
Pectin - 0.3-0.4
Acidity stabilizer - 0.09-0.11
Water - Else
The third version of the composition contains the following components, wt%:
Sour cream - 57.174-58.314
Salt - 1.2-2.0
Granular dry garlic - 1.2-2.0
Ground black pepper - 0.15-0.25
Fragrance - 0.02-0.05
Food supplement "CEKOL" or - 0.15-0.2
Pectin - 0.3-0.4
Acidity stabilizer - 0.09-0.11
Water - Else
The fourth version of the composition contains the following components, wt%:
Sour cream - 58.074-58.992
Salt - 1.2-2.0
Sugar - 0.2-0.5
Cheese flavoring - 0.02-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.53
Acidity stabilizer - 0.09-0.11
Water - Else
The fifth version of the composition for the production of fermented milk product "Smail" contains the following components, wt.%:
Sour cream - 56.634-58.782
Salt - 1.2-2.0
Sugar - 0.2-0.5
The paprika is dry and - 0.2-0.5
Chili pepper - 0.15-0.4
or Dry mushrooms - 0.5-1.2
and / or Dill dry - 0.6-1.2
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.53
Acidity stabilizer - 0.09-0.11
Water - Else
The sixth option contains the following components, wt%:
Sour cream - 52,692-56,514
Sugar - 5.0-10.0
Vanillin or vanilla essence - 0.2-0.5
Fruit - 0.5-1.2
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.15-0.25
Pectin - 0.3-0.5
Acidity stabilizer - 0.09-0.11
Water - Else
In each embodiment, sodium bicarbonate or ascorbic acid is used as an acidity stabilizer.

 Examples of the preparation of products according to the claimed compositions are presented in tables 1-2.

Claims (6)

1. A composition for the production of a fermented milk product, including sour cream, salt, granulated sugar, flavoring and vinegar 9% and water, characterized in that it additionally contains an acid stabilizer, mustard, food supplement "CEKOL" or pectin, in the following ratio components, wt. %:
Sour cream - 54,432-57,18
Salt - 0.5-2.0
Sugar - 0.2-0.5
Mustard - 3.0-6.0
Vinegar 9% - 0.02-0.1
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.5
Acidity stabilizer - 0.09-0.11
Water - Else
2. The composition according to p. 1, characterized in that as the stabilizer of acidity using sodium bicarbonate or ascorbic acid. 3. A composition for the production of a fermented milk product, including sour cream, salt, granulated sugar, flavoring, flavoring and water, characterized in that it additionally contains an acid stabilizer, CEKOL or pectin, and dry garlic as a flavoring granular, dry parsley and dill dry, in the following ratio of components, wt.%:
Sour cream - 55.644-57.264
Salt - 1.2-2.0
Sugar - 0.3
Granular dry garlic - 1.2-2.0
Dry parsley - 0.8-1.2
Dry dill - 0.8-1.2
Fragrance - 0.02-0.05
Food supplement "CEKOL" or - 0.15-0.2
Pectin - 0.3-0.4
Acidity stabilizer - 0.09-0.11
Water - Else
4. The composition according to p. 3, characterized in that as the stabilizer of acidity contains sodium bicarbonate or ascorbic acid. 5. A composition for the production of a fermented milk product, including sour cream, salt, flavoring, flavoring and water, characterized in that it additionally contains an acid stabilizer, food additive "CEKOL" or pectin, and as a flavoring agent - dry granulated garlic and black pepper ground in the following ratio of components, wt.%:
Sour cream - 57.174-58.314
Salt - 1.2-2.0
Granular dry garlic - 1.2-2.0
Ground black pepper - 0.15-0.25
Fragrance - 0.02-0.05
Food supplement "CEKOL" or - 0.15-0.2
Pectin - 0.3-0.4
Acidity stabilizer - 0.09-0.11
Water - Else
6. The composition according to p. 5, characterized in that as a stabilizer of acidity, it contains sodium bicarbonate or ascorbic acid. 7. A composition for the production of a fermented milk product, including sour cream, salt, granulated sugar, flavoring and water, characterized in that it additionally contains an acid stabilizer, CEKOL food additive or pectin, and cheese flavoring is used from the flavoring in the following ratio of components, wt.%:
Sour cream - 58.074-58.992
Salt - 1.2-2.0
Sugar - 0.2-0.5
Cheese flavoring - 0.2-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.53
Acidity stabilizer - 0.09-0.11
Water - Else
8. The composition according to claim 7, characterized in that as a stabilizer of acidity, it contains sodium bicarbonate or ascorbic acid. 9. A composition for the production of a dairy product, including sour cream, salt, granulated sugar, flavoring, flavoring and water, characterized in that it additionally contains an acid stabilizer, CEKOL or pectin, and dry paprika as a flavoring and chili peppers, or dry mushrooms, and / or dill dry in the following ratio of components, wt.%:
Sour cream - 56.634-58.782
Salt - 1.2-2.0
Sugar - 0.2-0.5
The paprika is dry and - 0.2-0.5
Chili pepper or - 0.15-0.4
Dry mushrooms and / or - 0.5-1.2
Dry dill - 0.6-1.2
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.17-0.5
Pectin - 0.34-0.53
Stabilizer - 0.09-0.11
Water - Else
10. The composition according to claim 1, characterized in that as the stabilizer of acidity using sodium bicarbonate or ascorbic acid. 11. A composition for the production of a dairy product, including sour cream, granulated sugar, flavoring and water, characterized in that it additionally contains vanillin or vanilla essence, fruit, an acid stabilizer, a CEKOL food additive or pectin, in the following ratio, wt .%:
Sour cream - 54.692-56.514
Sugar - 5.0-10.0
Vanillin or vanilla essence - 0.2-0.5
Fruit - 0.5-1.2
Fragrance - 0.02-0.07
Food supplement "CEKOL" or - 0.15-0.25
Pectin - 0.3-0.5
Acidity stabilizer - 0.09-0.11
Water - Else
12. The composition according to claim 11, characterized in that as the stabilizer of acidity contains sodium bicarbonate or ascorbic acid.

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