RU2249969C2 - Method for producing of canned sterilized sour cream - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves separating milk; providing fat normalization of sour cream; homogenizing; pasteurizing; cooling to fermentation temperature; introducing starter; performing fermentation and mixing procedures; introducing pectin in an amount of 0.8-1.5 wt%; providing thermal processing of product at temperature of 76-80°C for 1-2 min while continuously mixing; packing and sterilizing at temperature of 118-125°C for 35-45 min; cooling and directing for maturation at temperature of from 0°C to +8°C for 6-12 hours. Method allows shelf life of sour cream at temperature of 0-6°C to be increased to 12 months.

EFFECT: improved quality of product.

1 dwg, 3 tbl, 2 ex

Description

The invention relates to the dairy industry, in particular to a method for the production of sterilized canned sour cream. Sour cream is intended for special consumers in extreme conditions.

A known method for the production of sour cream, which includes the normalization of cream for fat, pasteurization, homogenization, cooling to a fermentation temperature, stirring the cream to a homogeneous consistency, the introduction of a mixture of starter cultures containing ferment "Dnepr", ferment of lactic acid cultures for sour cream, ferment "Anglican" and bacterial concentrate dry mesophilic and thermophilic lactic streptococci, which are taken in equal doses in an amount of 5-10% of the total mass, mixing, ripening to obtain the finished product one with an acidity of 60-105 ° T, packaging and ripening. (1)

The disadvantage of this method is to obtain a product with insufficient shelf life (up to 20 days) in a transport container, and in a consumer only 7 days at a temperature of 0-2 ° C, which does not allow the use of sour cream to power the personnel of the armed forces, the Ministry of Emergencies, geological parties, etc. .d.

A known method for the production of sour cream, including the normalization of cream on fat, pasteurization, homogenization, cooling to a fermentation temperature of 33-35 ° C, the introduction of starter culture containing producers of vitamins of group B, stirring no more than 10 minutes, fermentation at 30-32 ° C for 4-7 hours, re-mixing no more than 3 minutes, packaging and ripening. (2)

The disadvantage of this method is to obtain a product with an insufficiently stable consistency and short shelf life.

Closest to the claimed method is the production of sour cream with the processes of normalizing cream for fat, pasteurization, homogenization, cooling to the fermentation temperature, introducing a mixture of starter cultures, fermentation, stirring, packaging and ripening. (3)

The disadvantage of this method is that the product is not subject to long-term storage, and its consistency is not dense enough.

The technical result of the proposed invention is to increase the shelf life of sour cream at a temperature of 0-6 ° C to 12 months with an increase in its quality.

The method is as follows.

To achieve a technical result in the method of producing sterilized canned sour cream, milk is separated, fat cream is normalized, their homogenization, pasteurization, cooling to fermentation temperature, fermentation is introduced, fermentation, stirring, packaging in metal cans or bags and ripening. According to the invention, after fermentation and mixing, pectin in an amount of 0.8-1.5 wt.%, Mainly apple or orange, is added to the product. You can add xanthan or locust bean gum. Heat treatment is carried out, for example, in the Stefan melting unit at a temperature of 76-80 ° C for 1-2 minutes with constant stirring. Before packaging, sour cream is cooled for 30-40 s. Prepackaged sour cream is sterilized at a temperature of 118-125 ° C for 35-45 min on sterilizers of periodic or continuous action. After sterilization, the sour cream is cooled and its maturation is carried out at a temperature from 0 ° C to + 8 ° C for 6-12 hours

Sourdough is obtained on the basis of sourdough sour cream (TU 10-02-02-789-65), KMTS dry bacterial dry mesophilic and thermophilic lactic streptococcus concentrate KMTS dry (according to TU 10-02-02-50), KDS bacterial dry mesophilic lactococcus concentrate for sour cream (according to TU 10-02-02-789-160) or bacterial lyophilized concentrate for sour butter and sour cream (BK-Uglich-SM, BK-Uglich-SMT according to TU 9225-030-0461-209). After cooling, the jars are sent to a chamber with a temperature of 0 ° C - + 8 ° C for the maturation of sour cream for 6-12 hours.

The invention is illustrated by the following example.

Example.

The formulation is shown in table 1.

Table 1 name of raw materials Mass fraction of dry in-in,% Raw material consumption per 1 ton goth. products, kg actually in dry. wah Sour cream, 30% fat 36.7 999.6 366.85 Pectin 100 0.4 0.4 Total: 1000 367.25

The milk is separated. Normalized cream is homogenized at a temperature of 65 ° C on any type of homogenizer and pasteurized at 90 ° C for 20 seconds.

Pasteurized homogenized cream is cooled to a fermentation temperature of 30 ° C and sent to a reservoir for fermentation and fermentation. As a sourdough, use sourdough from the concentrate of bacterial dry mesophilic lactococci "KDS" for sour cream. Sourdough is served in cream by gravity or pump of any brand at the same time as cream is served or immediately after filling the tank with cream. The volume fraction of starter culture in sterilized milk is 5% of the total mass. Fermented cream is stirred for 10 minutes and left alone for fermentation. The cream is ripened until a clot forms for 9 hours (until the acidity reaches 60-90 ° T). At the end of the ripening process, the stirrer is turned on and the cream is mixed until a homogeneous consistency is obtained for 3 minutes. After mixing, the product is fed into an intermediate trolley with a capacity of 200 l, where pectin is then added as a stabilizer in an amount of 1% in dry form. The mixture is sent to the Stefan type smelter, where the product is stirred at 1500 rpm for 1.5 minutes. Sour cream is heated to a temperature of 78 ° C with the stirrer switched on at 1500 rpm and incubated for 1.5 minutes. Then the sour cream is cooled for 30 s. The product is discharged into a receiving funnel, into the interstitial space of which ice water is supplied, and served for packaging. Packed in metal jars, which are thoroughly washed with hot water before filling with the product, steamed with hot steam and dried with hot air. Lids for banks are washed, dried and sterilized. Metal cans are hermetically sealed. Cans sealed with the product are served for sterilization. Sterilization is carried out at 121 ° C with holding for 40 minutes. Cool sour cream in a refrigerator with a temperature of 1 ° C. In the chamber, sour cream maturation occurs simultaneously with cooling for 8 hours. After cooling and maturation of sour cream, the technological process is completed and the product is ready for sale.

Sterilized canned sour cream has a pronounced taste, dense slightly viscous consistency and can be stored without loss of consumer properties for up to 12 months at a temperature of 0-6 ° C. According to the organoleptic characteristics, sour cream must meet the requirements specified in table 2.

table 2 Name of indicator Product Features 1 2 Consistency and appearance Homogeneous, moderately thick. Glossy look. Not thick enough, slightly viscous Taste and smell Pure, sour-milk, with a pronounced aftertaste and aroma characteristic of the pasteurized product. Mild fodder taste is allowed. Color White with a cream tint, uniform throughout the mass

According to the physico-chemical indicators, sour cream must meet the requirements specified in table 3.

Table 3 Name of indicator Product Features 1 2 Mass fraction of fat,% 30 ± 0.5 Acidity, ° T 60-100 Temperature at the outlet from the enterprise, ° С no more than 6 Phosphatase Is absent Fatty acidity, Kettstofer ° 2.5 in accordance with clause 1.7.7. SanPiN 2.3.2.1078 Peroxide value, mmol of active oxygen / kg in the fat phase 10.0 in accordance with clause 1.7.7. SanPiN 2.3.2.1078

The technological scheme for the production of sterilized canned sour cream is shown in the drawing.

Literature

1. RU 2126635 C1, A 23 C 13/16, 02.27.1999.

2. RU 94024140 A1, A 23 C 13/12, 1996.

3. SU 1757567 A, A 23 C 13/16, 1992.

Claims (1)

A method of producing sour cream, which includes the separation of milk, the normalization of cream by fat, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, fermentation, stirring, packaging and ripening, characterized in that after fermentation and stirring, pectin is added in an amount of 0.8- 1.5 wt.%, Then heat treatment of the product is carried out at a temperature of 76-80 ° C for 1-2 minutes with constant stirring, the packaged sour cream is sterilized at a temperature of 118-125 ° C for 35-45 min, cooled, and ripening Ny carried out at a temperature of from 0 ° C to + 8 ° C for 6-12 hours