RU2218795C2 - Sour cream production method - Google Patents

Abstract

FIELD: milk industry, in particular, production of new generation of probiotic milk products. SUBSTANCE: method involves introducing polycomponent starter into cream preliminarily standardized, pasteurized, homogenized and cooled to fermentation temperature, said polycomponent starter including bacterial preparation PB-CM and bacterial preparation "Bifilact-D", which are introduced in an amount of 5 wt%; upon standardizing of cream, introducing stabilizer, such as modified starch; fermenting cream at temperature of 34 C plus and minus 2 C; mixing, packing and marking. Cream maturation occurs simultaneously with cooling procedure. Method allows shelf life of product to be increased to 20 days. EFFECT: improved dietary properties, prolonged shelf life, and wider range of products having probiotic properties. 2 cl

Description

 The invention relates to the dairy industry and can be used in the production of new generation of probiotic dairy products used as biologically valuable food additives in the human diet.

A known method of producing sour cream, including normalization, pasteurization, homogenization and cooling of the cream to the fermentation temperature, the introduction of a combined bacterial starter culture, consisting of a mixture of acid-forming cultures of Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus (non-mucous race), creamy bacteria Streptococcus cre Streptococcus diacetilactis in an amount of 3-5 wt.% In the ratio (0.9-1.1): (0.7-0.9) :( 0.4-0.6) :( 0.2-0.4 ) respectively; mixing, ripening at a temperature of (25 ± 5) ^o С until a clot forms with an acidity (85 ± 15) ^o С, cooling, aging and packing in containers. Moreover, packaging in containers is carried out before and after ripening the product [1].

 The disadvantage of this method is the lack of therapeutic effect, the short shelf life of the product.

 The closest technical solution is a method for the production of sour cream, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation and souring of cream, mixing sour cream, packaging and labeling, cooling and ripening of sour cream. Moreover, in the production of sour cream of 10 and 15% fat use sourdough for sour cream or activated tank concentrate KMTS-dry and "Dnepr"; 20, 25, 30% fat content - production sourdough prepared on mesophilic dairy streptococci, Dnepryanskaya, Kaunasskaya, KD, activated mesophilic lactic streptococcal bacterioconcentrate, Dnepryansky bactericoncentrate [2].

 The disadvantages of this method are the lack of therapeutic effect, a short shelf life (72 hours) due to post-oxidation of the product during storage.

 The task of the invention is to impart therapeutic properties to the product and increase the duration of its storage.

 This task is achieved in that in a method for the production of sour cream, including normalization, pasteurization, homogenization and cooling of cream, fermentation and fermentation of cream, mixing fermented cream, packaging and labeling, cooling and ripening, according to the invention, a mixture of the bacterial preparation PB-SM is used as a starter culture (direct application) and the bacterial preparation "Bifilact-D" (direct application). Moreover, after normalization, a stabilizer, for example, modified starch, is additionally introduced into the cream.

 Products containing living cells of bifidobacteria have a pronounced antagonistic effect against many pathogenic and conditionally pathogenic microorganisms, immunostimulating activity, have a beneficial effect on the body in many chronic diseases. Their antiallergic and antitumor activity is known. They break down sugar into organic acids, creating an acidic environment in the intestines that promotes absorption of calcium, iron, and vitamin D. Bifidobacteria synthesize B vitamins, including folic acid, as well as vitamins C and K.

The method is as follows. Cow's milk is separated taking into account the approach of the mass fraction of fat in the cream obtained to the desired. The cream is normalized for fat with whole cow's milk or skim milk. The required fat content of normalized cream is set depending on the norm of the starter culture. For example, 1.2% of the modified starch by weight of the cream is added to the normalized cream and left to swell at a temperature of 40-42 ^o C for (30 ± 10) minutes.

The normalized cream with modified starch added is homogenized (P = 12-15 MPa) and pasteurized at a temperature of (94 ± 2) ^o С with a holding time of 20 s. Pasteurized and homogenized cream cools the temperature (34 ± 2) ^o C and fermented with multicomponent yeast in an amount of 5 wt.%. This temperature is optimal for the development of used strain cultures of bacteria. Multicomponent starter culture consists of the bacterial preparation PB-SM (direct application) of the Barnaul Biofactory, which is a bacterial concentrate of specially selected strains of Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. Streptococcus salivarius subsp. thermophilus and the Bifilact-D bacterial preparation (direct application) of the Barnaul Biofactory, which is a concentrate of bifidobacteria Bifidobacterium longum or Bifidobacterium bifidum and lactic acid bacteria Lactococcus lactis subsp. diacetilactis with Streptococcus salivarius subsp. thermophilus, for example, in a ratio of 1: 5. The mixture is stirred.

In the reservoir method for the production of sour cream, the cream is fermented directly in the bath at a temperature of (34 ± 2) ^o С until a clot forms with acidity (80 ± 20) ^o T. After the fermentation is completed, the fermented cream is mixed until a homogeneous consistency is served and served on the bottling. The duration of packing sour cream from one container should not exceed 2 hours. Packaged sour cream is sent to refrigerators with a temperature of (4 ± 2) ^o С. Simultaneously with cooling, sour cream ripens within 3-6 hours.

In a thermostatic method for the production of sour cream, fermented cream is stirred for (12 ± 2) minutes. And immediately sent to the bottling. After packaging, the fermented cream is sent to a thermostatic chamber for ripening at a temperature of (34 ± 2) ^o С until a clot forms with acidity (80 ± 20) ^o T. The ripening time is 7-10 hours. Packaged sour cream is sent to a refrigerator with a temperature (4 ± 2) ^o With and relative humidity of 80-85%. The duration of cooling and ripening 3-6 hours

The duration of storage of sour cream at a temperature of (4 ± 2) ^o C is 20 days from the end of the process.

When using the proposed method, the product acquires therapeutic and prophylactic properties due to the presence of viable bifidobacteria cells in it, whose titer in the finished product is 10 ⁹ CFU / cm ³ , and mesophilic milk streptococci - 10 ¹⁰ CFU / cm ³ .

In addition, the Bifilact-D and PB-SM preparations do not require the preparation of special culture media for cultivation, but in mixed form and strict aseptics. Bacterial preparations PB-SM and "Bifilact-D", used in an activated form by direct introduction into the finished cream, completely eliminate the laborious process of preparing the starter culture. Their use does not require additional equipment and changes in the technology of sour cream production. 1 g of PB-SM contains at least 300 billion viable bacterial cells, and the titer of bifidobacteria in Bifilact-D is 10 ¹¹ CFU / cm ³ . The inhibitory effect of bifidobacteria on the bacteria of the group of Escherichia coli can improve the sanitary and epidemiological safety of sour cream.

 The use of a stabilizer as a component, for example, modified starch, as well as pectin, gelatin, improves the structure and texture of sour cream, prevents whey sedimentation and increases the shelf life.

 The invention can be used both in dairy kitchens, mini-factories in the production of small amounts of sour cream, and in dairy plants in the production of large quantities of the specified product.

Sources of information
1. RU 2147406, class A 23 C 13/12, 13/16, 1998, "A method for producing sour cream" NARINE ".

 2. Technical specifications TU 10.02.02-789.09-89 "Sour cream" (prototype), p. 12, 17.

Claims (2)

1. Method for the production of sour cream, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation and souring of cream, stirring of sour cream, packaging and labeling, cooling and ripening of sour cream, characterized in that multicomponent sourdough consisting of bacterial preparations is used as sourdough direct application of PB-SM containing Lactobacillus lactis subsp. diacetilactis, Lacrobacillus lactis subsp. cremoris, Lactobacillus lactis subsp. lactis streptococcus salivarius subsp. ther mophilus and Bifilact-D, and a stabilizer is added to normalized cream. 2. The method according to claim 1, characterized in that the ripening process is carried out at a temperature of 32-36 ° C until a clot with an acidity of 60-100 ° T.