RU2248711C2 - Method for producing of sour milk beverage - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves preparing raw material; preparing normalized mixture of whole milk and fat-free milk; cleaning; introducing glucose-fructose syrup of plant origin, said syrup being produced with the use of Jerusalem artichoke and colorant, such as natural concentrate produced and separated from pumpkin and preliminarily mixed with whole milk; homogenizing resultant mixture and pasteurizing homogenized mixture at temperature of 83-87⁰C; cooling; introducing starter; providing fermentation and mixing; subjecting mixture to ripening and bottling. Components are used in the following ratio, wt%: whole milk 28-32; fat-free milk 58-64; fructose-glucose syrup 3; pumpkin-based colorant 1; starter 5.

EFFECT: wider range of sour milk beverages, increased nutritive and energetic value of product, stabilized rheological properties during storage and increased shelf life of product.

6 tbl, 4 ex

Description

The invention relates to the dairy industry and can be used for the general population, including children.

Known flavored kefir with a mass fraction of fat (ppm) of 1% (TU 10-02-02-789-140-94, Change No. 1 from 04/09/1997) and the method of its production, in which the process consists of the following operations: acceptance and preparation of raw materials, preparation of a normalized mixture, purification, homogenization, pasteurization and cooling, the introduction of a sweetener; fermentation and fermentation; mixing, cooling and making fruit juices, flavoring, coloring, ripening the mixture and filling the finished product. The product has the following composition (kg):

Whole milk with mdzh 3.2% 301.7 302.08

Skim milk with mdzh 0.05% 647.25 617.52

Sweetener - Aspartame 0.4 0.4

Concentrated juice

fruit and berry - 30

Fragrance 0.15 -

Dye 0.5 -

Skim milk fermentation 50.0 50.0

Total 1000 1000

A significant disadvantage of this method of production of flavored kefir is the use of freeze-drying dye from beetroot as a coloring matter, produced according to TU 10.04.18-79-92 and aspartame of imported production as a sweetener. Firstly, the use of dye is associated with high energy and material costs. Secondly, in the process of obtaining dye using freeze-drying, almost all the valuable nutritional properties of beets are lost. Thirdly, according to TU 10-02-02-789-140-94 it is allowed to use several more dyes of the Swedish company “Flavoring” - No. 7044, 7043, 7042, which are synthetic. The use of imported dyes can affect the price of the finished product, in addition, they all lose their vitamin activity, since they are subjected to intensive heat treatment in the process of preparation.

The use of aspartame and other imported sweeteners recommended by TU 10-02-02-789-140-94 is also not economically viable. In addition, given that aspartame contains a phenylalanine amino acid residue, it is contraindicated in patients with phenylketonuria, and cannot be used in technological processes where the raw material is subjected to heat treatment, for example pasteurization (Food chemistry / Nechaev A.P., Traubenberg S.E., Kochetkova A.A. et al. Edited by A.P. Nechaev. - St. Petersburg: GIORD. 2001. - P.396-397).

The objective of the invention is to expand the assortment of fermented milk drinks, increase the nutritional and energy value of the product and stabilize the rheological properties of the product during storage and increase the shelf life of the product.

The problem is achieved in that in a method for the production of a fermented milk drink, including preparing raw materials, preparing a normalized mixture of whole milk and skim milk, cleaning, homogenizing, pasteurizing and cooling, adding a sweetener, introducing fermentation and fermentation, mixing, cooling, introducing dye, ripening mixture and filling of the finished product, new is that as a sweetener use fructose-glucose syrup of vegetable origin, obtained from Jerusalem artichoke with Oorta Interest, which is introduced into the milk mixture before homogenization, and as a dye, a natural concentrate obtained and isolated from pumpkin, pre-mixed with whole milk and added to the mixture before homogenization, and the homogenized mixture is pasteurized at a temperature of 83-87 ° С , in the following ratio of components, wt.%:

Whole milk 28-32

Skim milk 58-64

Fructose Glucose Syrup 3

Pumpkin dye 1

Sourdough 5

The basis of the method is the use of plant-derived fructose-glucose syrup as a sweetener, and a natural concentrate obtained and isolated from pumpkin as a colorant.

To increase the nutritional and energy value of the product, we use a vegetable fructose-glucose supplement obtained from Jerusalem artichoke of interest (Glagoleva L.E., Polyansky K.K., Dremina L.V. Use of fructose-glucose syrup from Jerusalem artichoke in the production of ice cream . // Storage and processing of agricultural raw materials. - 2002. No. 1. - P.41-42). For the production of a new product, a herbal supplement can be used in the form of syrup. The composition of fructose-glucose syrup and its physico-chemical parameters are presented in table 1.

Table 1
Composition and physico-chemical parameters of fructose-glucose syrup (FGS) Indicators Value Mass fraction of solids (CB),% 70-71 The color of the solution in terms of SV FGS, units optical density, no more 0.1 Mass fraction of fructose in terms of SV FGS,% no more 76 Mass fraction of ash in terms of SV FGS,% no more 0.1 Mass fraction of glucose in terms of SV FGS,% no more 3-5 Density, kg / m ³ 1255-1260 The reaction of the medium, pH 4.0-5.0

The components of fructose-glucose syrup are part of honey, a number of fruits and berries. Fructose, in comparison with other monosaccharides, has significant solubility. Syrups prepared from it do not crystallize. Fructose is hygroscopic and is an effective means to maintain the desired moisture content of the product, enhancing its taste and aroma. D-glucose is used in the preparation of injection solutions, anti-inflammatory ointments, a number of drugs and in the manufacture of dietary products. Thus, the use of FGS is not only beneficial from an economic point of view, but also enriches the product with valuable taste. In addition, the possibility of replacing sucrose with natural sweeteners does not violate the metabolism in the body and does not lead to diabetes and tooth decay, which is especially important in children's nutrition. However, the use of FGS should be regulated, since its irregular dosing not only leads to a change in the taste of the new product, but also affects the structure of the new fermented milk drink. The optimal content of FGS in the product is 3% (Table 2).

table 2
The effect of the amount of FGS on the taste of a new product and its consistency (per 100 g of product) Number,
% Color Consistency Taste and smell 0.5 Uniform throughout the mass, finely white Homogeneous, resembling liquid sour cream with a viscosity characteristic of this product Pure, sour-milk without extraneous smacks and odors 1,0 Uniform slightly creamy Homogeneous, creamy Pure sour milk with a barely noticeable fruity aftertaste 2.0 Uniform, dirty cream Homogeneous throughout the mass, the clot is dense, moderately viscous Pure, sour-milk, with a slight fruity flavor, slightly sweet 3.0 Creamy, glossy, uniform throughout the mass Homogeneous, dense, moderately viscous Pure, sour-milk, with a pleasant fruity taste, moderately sweet 4.0 Uniform, glossy light brown Homogeneous, dense clot, moderately viscous Pure, sour-milk, with a pronounced fruity aftertaste, tart and sweet to the taste

The use of natural concentrate obtained and isolated from pumpkin as a dye is dictated by the following reasons.

Almost all yellow and orange coloring pigments used in our country belong to the group of carotenoids. The maximum amount of carotene is found in carrots, pumpkins, seeds of yellow corn, etc. The most famous representatives of natural yellow dyes are lycopene, carotene and xanthophyll. These compounds are insoluble in water, but soluble in organic solvents. All of them are easily oxidized by atmospheric oxygen, which is due to the conjugation of numerous double bonds. Carotenoids are found in most plants, but their concentration is low (Natural food colors. Kharlamov O.A., Kafka B.V. / Publishing House: Food. Prom. - 1979. - P.19). The factors listed above make the use of natural carotenoids less common in the food industry.

Currently, the most widely used and widely used imported dye Annato E160b (Annato Extracts), approved for coloring margarines, butter, cheeses and other food products, is not inferior to natural carotenoids in its characteristics. The dye does not have A-vitamin activity, is available in the form of oil and water-alkaline solutions, dry powder and pastes. The color scheme of colored products (e.g. butter) is from golden yellow to yellow-orange. The main coloring matter is the pigment bixin (monomethyl ether of the pigment norbixin) (Dictionary of Organic Compounds: A Handbook of 3 vols. / Ed. By Heilbronn I., Banbury G.M. - M .: In. Lit, 1949. - T. 1 .-- 1072 s., T.2. - 892 s., T.3. - 978 s.).

As a dye, we propose a natural concentrate obtained and isolated from pumpkin (Patent No. 2139306, Publ. 10.10.1999, Bull. No. 28), which meets the most stringent requirements for food coloring and, in terms of safety, meets the requirements of San. Pin 2.32.560-96. 1996, as well as the requirements of European quality standards.

Comparative organoleptic and physico-chemical characteristics of the pumpkin concentrate and the imported Annato E 160b colorant that we offer as a colorant are given in Table 3.

Table 3
The main organoleptic and physico-chemical parameters of concentrated ethanol carotenoid extracts obtained from pumpkin and imported Annatto E 160b extract Indicators Suggested Pumpkin Dye Imported Dye Annatto E 160b Extract Appearance Transparent yellow orange extract Smell Pumpkin smell - Relative density at 20 ° С, kg / m ³ 820 - Solids content,% fifty 71 The content of dyes in terms of carotene, g / kg 1,5 0.8 Solubility in water Dissolve in water-ethanol solutions with an ethanol content of at least 10 vd,% Acidity pH 6.0 4.9 The effect of acidity on color When acid solutions (HCI) or alkali (NaOH) are added to the extracts, the color of the dye does not change The preservation of the color of the extract during storage for 40 days at room temperature,%
95
-

It should be noted that the thermal oxidation of natural carotenoid raw materials, such as pumpkin, with atmospheric oxygen under certain conditions promotes the accumulation of various oxygen-containing compounds among hydrocarbon polyene pigments and increases the hydrophilic properties of extracts of carotenoid dyes. The presence of the main pigment in the form of β-carotene in the natural concentrate obtained and isolated from pumpkin determines the dye A-vitamin activity.

Based on the data given in table 2, we can conclude that the imported dye Annatto E 160b is significantly inferior to the domestic natural concentrate obtained from pumpkin, not only in the production method and affordable prices, but also in the presence of coloring substances in terms of carotene and brightness staining and prevalence of raw materials.

Using reverse-phase HPLC in gradient mode, we studied the composition, spectral and technological properties of the new dye used, which is a transparent yellow-orange extract that is perfectly soluble in aqueous solutions of ethyl alcohol. It was found that the dye used by us has A-vitamin activity and is involved in the biochemical processes of the body associated with the activity of the cell membranes of the functioning of the organs of vision. In addition, it is known that with a lack of vitamin A, the growth of a developing organism slows down, vision (xerophthalmia) is impaired, keratinization of the mucous membranes occurs, skin cracks appear (Food chemistry / Nechaev A.P., Traubenberg S.E., Kochetkova A.A. et al. Edited by A.P. Nechaev. - St. Petersburg: GIORD. 2001. - P.245). Thus, due to the healing properties and the unique qualitative and quantitative composition, a natural concentrate obtained and isolated from pumpkin, which makes the appearance of a fermented milk drink attractive, serves to diversify the color range of fermented milk products and expand the spectrum of action of natural environmentally friendly food colors.

The natural concentrate obtained and extracted from pumpkin is resistant to sunlight (up to 95% when exposed to direct sunlight at room temperature for 40 days), boiling (94% for 7 hours after boiling), freezing (we found that the color gamut of more than 96% of the dye does not change upon freezing for 30 days), changes in the acidity of the medium, in particular, the dye used retains its natural color density at pH values from 3 to 7.4.

A necessary condition for obtaining the maximum effect of giving a pleasant yellow color to a fermented milk drink is the introduction of a dye before the homogenization process. Violation of the sequence of ingredients in a fermented milk drink does not give the expected effect and does not give the product the expected golden color. If the sequence of the process is not observed, there is an increased consumption of dyes.

When a dye is added directly to a fermented milk drink, the latter, due to its hydrophilicity, diffuses weakly into the dyed mass, since it is not firmly fixed to the macromolecule and, simultaneously with diffusion, sorption of the dye on the protein structures of casein occurs. In addition, in kefir, in the process of maturation in an acidic medium, a small amount of alcohol is formed, which contributes to a better dissolution of the dye in an acidic environment.

The effect of the amount of dye added on the color of the fermented milk drink was established experimentally. We have shown (Table 4) that adding more than 1.0% dye to the finished product is not advisable, as the result is a color with an unnatural orange tint, which is followed by pumpkin dye (from 1.5 to 3.0 %) practically does not affect the color of the product and remains constant even with more significant amounts of dye. The color obtained by us at a 1.0% dye content makes the product more attractive due to the natural soothing soft yellow tone, which is inherent in natural butter and pleasant to the consumer's eye, creating the illusion of a product with a large mass fraction of fat.

Table 4
The effect of the amount of dye (in%) on the color of the fermented milk drink The amount of dye,% Fermented milk color 0 White inherent in ordinary fat-free kefir 0.3 Milky with a faint pale yellow tint 0.5 Pale yellow color with a pleasant natural yellowish tint 1,0 A pleasant yellowish color with a touch of natural butter, with a slightly creamy tint 1,5 Unnatural yellow coloring 2.0 Bright yellow unnatural color with unnatural tint 3.0 Bright yellow unnatural color with unnatural tint

A method of producing a fermented milk drink is characterized by the following examples.

Example 1. The normalized mixture in the amount of 910 kg, consisting of 300 kg of whole milk with m.dzh. 3.2% and 610 kg of skim milk with mdzh 0.05%, heated to a temperature of 43 ° C and cleaned. Then, 1.0% of the dye (based on the total weight of the product), a natural concentrate obtained and extracted from pumpkin, is added to pre-selected 150 kg of normalized mixture and mixed. Into the same mixture, 30 kg of plant-derived fructose-glucose syrup obtained from Jerusalem artichoke of the Interest variety are added, and all are mixed with the main normalized mixture. The resulting mass is homogenized and pasteurized at a temperature of 85 ° C for 3 minutes, then it is cooled to the fermentation temperature and 50 kg of the fermentation are introduced and fermented. The clot is left alone for ripening, cooled and the resulting fermented milk drink is sent for bottling. The resulting product, developed according to example 1, has a delicate pumpkin smell, clean, sour-milk, with a pleasant fruity taste, moderately sweet taste, a pleasant yellowish color with a touch of natural butter, with a slightly creamy appearance. The consistency is uniform, dense, moderately viscous.

Example 2. A normalized mixture in an amount of 900 kg, consisting of 300 kg of whole milk with m.dzh. 3.2% and 600 kg of skim milk with mdzh 0.05%, heated to a temperature of 43 ° C and cleaned. Then, 1.0% of the dye (based on the total weight of the product), a natural concentrate obtained and extracted from pumpkin, is added to pre-selected 150 kg of normalized mixture and mixed. 40 kg of vegetable-derived fructose-glucose syrup obtained from Jerusalem artichoke of the Interest variety are added to the same mixture, and all are mixed with the main normalized mixture. The resulting mass is homogenized and pasteurized at a temperature of 85 ° C for 3 minutes, then it is cooled to the fermentation temperature and 50 kg of the fermentation are introduced and fermented. The clot is left alone for ripening, cooled and the resulting fermented milk drink is sent for bottling. The resulting product, developed according to example 2, has a pumpkin smell, sour-milk, with a pleasant fruity taste, tart and sweet taste, the color is creamy with a pleasant shade of baked milk. The consistency is uniform, dense, moderately viscous.

Example 3. The normalized mixture in the amount of 915 kg, consisting of 305 kg of whole milk with m.dzh. 3.2% and 610 kg of skim milk with mdzh 0.05%, heated to a temperature of 43 ° C and cleaned. Then, 0.5% of the dye (of the total weight of the product), a natural concentrate obtained and isolated from pumpkin, is added to pre-selected 150 kg of normalized mixture and mixed. Into the same mixture, 30 kg of plant-derived fructose-glucose syrup obtained from Jerusalem artichoke of the Interest variety are added, and all are mixed with the main normalized mixture. The resulting mass is homogenized and pasteurized at a temperature of 85 ° C for 3 minutes, then it is cooled to the fermentation temperature and 50 kg of the fermentation are introduced and fermented. The clot is left alone for ripening, cooled and the resulting fermented milk drink is sent to the bottling. The resulting product, developed according to example 3, has a pumpkin smell, sour-milk, with a fruity taste, moderately sweet taste, the color is a pale yellow color, with a pleasant natural yellowish tint. The consistency is uniform, dense, moderately viscous.

Example 4. A normalized mixture in the amount of 890 kg, consisting of 290 kg of whole milk with m.dzh. 3.2% and 600 kg of skim milk with mdzh 0.05%, heated to a temperature of 43 ° C and cleaned. Then, 1.5% of the dye (based on the total weight of the product), a natural concentrate obtained and extracted from pumpkin, is added to pre-selected 150 kg of normalized mixture and mixed. 45 kg of plant-derived fructose-glucose syrup obtained from Jerusalem artichoke of the Interest variety are added to the same mixture, and all are mixed with the main normalized mixture. The resulting mass is homogenized and pasteurized at a temperature of 85 ° C for 3 minutes, then it is cooled to the fermentation temperature and 50 kg of the fermentation are introduced and fermented. The clot is left alone for ripening, cooled and the resulting fermented milk drink is sent for bottling. The resulting product, developed according to example 4, has a pumpkin smell, sour-milk, with a fruity taste, tart and sweet taste, the color is bright brown with an unnatural color. The consistency is uniform, dense, moderately viscous.

Based on the experimental workings of the fermented milk drink according to the recipes specified in examples 1-4, it was found that the products produced according to the recipe 1 meets the requirements for it. Further research was carried out with finished products developed only according to this recipe.

Organoleptic characteristics of a fermented milk drink (Table 5) and its physicochemical parameters (Table 6) showed the correctness of the technology and the selected parameters for this production method.

Table 5
Organoleptic characteristics of a fermented milk drink Appearance Consistency Taste and smell Color Homogeneous with impaired clot Homogeneous, dense, moderately viscous Pure, sour-milk, with a pleasant fruity and pumpkin flavor, moderately sweet A pleasant yellowish color with a touch of natural butter, with a slightly creamy tint

Table 6
Physico-chemical characteristics of the new fermented milk drink Name of indicator Norm for a fermented milk drink Mass fraction of fat, not less than% 1,0 Mass fraction of protein, not more than% 3.0 Mass fraction of sucrose, not less than% 9.2 Organic acids in terms of lactic acid 1,1 Acidity, ° T 85 Product release temperature, no more than ° С 6 Vitamin A, mg / 100 g 0.14 B-carotene, mg / 100 g 0,07

Claims (1)

A method for the production of a fermented milk drink, including preparing raw materials, preparing a normalized mixture of whole milk and skim milk, cleaning, homogenizing, pasteurizing and cooling, adding a sweetener, introducing fermentation and fermentation, mixing, cooling, introducing dye, maturing the mixture and filling the finished product, characterized the fact that a fructose-glucose syrup of plant origin, obtained from Jerusalem artichoke of the Interest variety, which is introduced into milk milk, is used as a sweetener Referring prior to homogenization, and as a colorant - natural concentrate derived and isolated from pumpkin, premixed with a whole milk and entered in the mixture before homogenization, a homogenized pasteurized mixture at a temperature of 83-87 ° C in the following ratio, wt.%: Whole milk 28-32 Skim milk 58-64 Fructose glucose syrup plant origin obtained from Jerusalem artichoke Varieties “Interest” 3 Natural concentrate obtained and isolated from pumpkins 1 Sourdough 5