RU2206216C2 - Method of preparing sour milk beverage - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves introducing colloid solution of chitosan into normalized milk mixture at temperature of 35-42 C, with said solution being prepared on whey base used in an amount of 1-3% by weight of mixture together with acidophilus rod pure culture leaven used in an amount of 5-10 wt%; providing thermostatic controlling at temperature of 35-42 C for 3-4 hours with following cooling to temperature of 4-8 C and holding for 2 hours at cooling temperature. Improved processing modes and selected combination of structure former and leaven provided for high quality and improved biological and structural-mechanical properties of ready product. EFFECT: prolonged shelf life of ready product, reduced production costs and intensified production process. 2 tbl

Description

 The invention relates to the dairy industry, in particular the production of fermented milk drinks.

A known method of producing a fermented milk drink obtained by adding organic acids or products containing them in milk, as well as with the addition of stabilizers. So, in the United States a patented method for preparing a fermented milk drink using locust bean gum as a stabilizer. To do this, add 0.3% stabilizer to whole milk (to the mass of the finished product) in the form of an aqueous solution and mix. The resulting emulsion is acidified with one or more acidifying additives (fruit juices or organic acid) and stirred at 30-60 ^o C for 30-210 min to form an emulsion with a pH of 3.4-3.6, which is homogenized. The finished product has a uniform, non-stratified consistency (US Pat. No. 2,12893).

 However, drinks of this type do not meet the requirements of a full nutrition of the population, they lose to milk drinks in biological value and taste. The use of organic acids in the production of sour-milk drinks eliminates the ingestion of beneficial microflora into the human body along with the drink, which does not help to improve the activity of the gastrointestinal tract.

The closest technical solution, selected as a prototype, is a method of preparing the Stolichny fermented milk drink. The technological process of beverage production includes the following operations: acceptance and preparation of raw materials, preparation of the mixture, pasteurization and cooling of the mixture to the fermentation temperature, fermentation, cooling of the clot, introduction of pectin and its swelling, introduction of fruit fillers, homogenization, pasteurization, cooling, packaging, packaging, labeling, post-cooling and storage of the product. Milk is normalized by fat, sugar is dissolved in it, the prepared mixture is cleaned on milk cleaners and pasteurized at a temperature of 85 ^o C or 92 ^o C with exposure at these temperatures, respectively, 5-10 minutes and 2-3 minutes. Then the mixture is cooled to 41 ^o C, make starter culture, prepared on pure cultures of thermophilic streptococcus and acidophilus bacillus of the mucosa and non-mucous races, in a ratio of 2: 1: 1 in the amount of 3-5%, sour for 4-6 hours to obtain a clot acidity 100-120 ^o T (pH 3.9-4.1) and cooled to 16-20 ^o C. Next, part of the fermented and chilled mixture is fed into a tank for mixing with pectin. The latter in the amount prescribed by the recipe is mixed with an equal amount of sugar, poured into a vibrating sieve to distribute it evenly in the fermented mixture and turn on the mixer. Stirring is carried out until the pectin is evenly distributed, after which the contents of the container are mixed with the main part of the fermented mixture, cooled to 14-16 ^° C and kept for 4-6 hours to swell the pectin. The beverage is homogenized at a pressure of 12-15 MPa, pasteurized at 74 ^° C for 20 s, cooled to 6 ^° C and packaged, followed by further cooling and storage (A. S. USSR 974990).

 However, this technology does not ensure the presence of living cells of beneficial microflora in the finished product while maintaining physical and chemical parameters and an increased shelf life. The technological process is time consuming.

 Therefore, the authors of this invention propose to reduce the cost and intensify the method of producing a fermented milk drink, improve its rheological properties, increase biological value and extend shelf life.

 The essence of the invention lies in the directed regulation of the functional properties of the builder, in particular gel chitosan, with the biochemistry of the lactic acid process in order to create a high-quality product with therapeutic and prophylactic properties and a long shelf life.

 The proposed method is as follows.

The selected milk is normalized by fat, cleaned, pasteurized at a temperature of 90-92 ^o C, homogenized at a temperature of pasteurization and a pressure of 12.5-15 MPa and cooled to a temperature of 40-42 ^o C. Then, a pre-prepared solution of chitosan in an amount of 1-3% by weight of the mixture and the starter culture of a pure culture of Lactobacillus acidophilus in an amount of 5-10%. The fermented mixture is poured with constant stirring. The packaged mixture is placed in a thermostatic chamber with a temperature of 38-42 ^o C and held for 3-4 hours until a gentle, fairly dense clot forms. At the end of the ripening, the drink will be placed in the refrigerator for cooling and final formation of the structure at a temperature of 4-8 ^o C for 2 hours. Store the obtained fermented milk drink at a temperature of 8 ^o C for up to 10 days. The product during this period retains its physical, chemical, organoleptic and microbiological parameters without change.

The preparation of a solution of chitosan is based on its ability to dissolve in organic acids. To do this, use whey with an acidity of 100-200 ^o T (contains lactic acid). Dry chitosan in an amount of 0.5-1.0% is added to serum with a temperature of 15-45 ^o С, mixed thoroughly and left alone for swelling and dissolution for 24 hours. The shelf life of chitosan is from 3 to 5 days. Before use, the colloidal solution of chitosan is heated to a temperature of 90-92 ^o With a delay of 2-3 seconds, filtered and cooled to a fermentation temperature (38-42 ^o C).

 Chitosan is obtained from natural raw materials and in its structure in the form of a straight chain polymer is similar to fibrin. In the human body, under the influence of mycolytic and autolytic enzymes, as well as lecithin, which is found in cow's milk, chitosan is decomposed into low molecular weight substances, is easily absorbed by the body and, due to its structural feature, has special healing properties. This is especially important when creating products with multifunctional health-improving properties in the near future.

 The use of a colloidal solution of chitosan is based on its ability to complex with casein and whey proteins. This allows you to improve the structural and mechanical properties of the clots, and therefore to improve the consistency of fermented milk products.

The drink is produced in a thermostatic way. To do this, the fermented mixture is poured into a consumer container with constant stirring and thermostated until a dense, well-retaining serum clot is formed for 3-4 hours at a temperature of 35-42 ^o C. In addition, the chitosan solution has the properties of a weak base, which allows to increase the dose introduced fermentation up to 5-10% and strengthen the preventive effect due to the increased number of living Lb cells. Acidophilus The acidity of the finished product is 90-120 ^o T, it has a pleasant taste and aroma. The duration of the formation of a clot does not exceed 3-4 hours.

 The properties and composition of the finished product depend on the dose of the introduced chitosan solution: when a colloidal solution of chitosan is added in an amount of 1-3%, a dense clot with a delicate texture is obtained; an increase in the amount of chitosan over 3% leads to the formation of a flabby clot with a significant amount of released serum, the product has a low acidity.

 The implementation of the claimed method is confirmed by the following examples.

 Example 1

The milk selected for quality is purified on centrifugal cleaners, normalized for fat so that the mass fraction of fat in the mixture is 3.25%, pasteurized at a temperature of 90 ^o C, homogenized at a pasteurization temperature and a pressure of 15 MPa. Then, a pre-prepared colloidal solution of chitosan in an amount of 1% by weight of the mixture and the starter culture of pure Lb culture are added to the mixture cooled to 40 ^{° C.} Acidophilus in an amount of 5%. The fermented mixture with constant stirring is poured into a consumer container and sent for fermentation in a thermostatic chamber with a temperature of 38 ^o C. The end of the fermentation is determined by the formation of a strong clot, after which the finished product is transferred to a refrigerating chamber, where it is cooled to a temperature of 8 ^o C and left to form structure for 2 hours. After this, the technological process is considered complete and the product is ready for sale. Depending on the dose of the introduced colloidal solution of chitosan, the composition and properties of the product differ (Table 1).

 Microbiological indicators of the finished product are given in table. 2.

 The finished product can be produced with fillers, such as sugar.

 Thus, the use of a colloidal solution of chitosan, which is a composite structure-forming agent with therapeutic and prophylactic properties, in combination with the antibiotic properties of acidophilus bacillus, makes it possible to obtain a fermented milk product with enhanced biological properties. The technology proposed by the authors allows to improve the quality of the product, increase its biological properties, increase the input of the product and its shelf life.

 The technological process is simple, does not require additional capital investments.

Claims (1)

A method of preparing a fermented milk drink, including normalization, pasteurization, homogenization, cooling to a fermentation temperature, fermentation, fermentation and structure formation, characterized in that a colloidal solution of chitosan prepared on milk whey is added to the normalized mixture at a temperature of 35-42 ^o C 1-3% by weight of the mixture, together with the starter culture of acidophilus bacillus pure culture in an amount of 5-10%, thermostat at a temperature of 35-42 ^o C for 3-4 hours, followed by cooling to a temperature of 4-8 ^o C and holding for 2 hours at a cooling temperature.

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