RU2271672C2 - Sour milky product for preparation of frozen dessert - Google Patents

Abstract

FIELD: food processing industry, in particular dairy industry.

SUBSTANCE: claimed product includes lactic bacteria, for example 0.05-35.5 mass % concentrate or sour milky product based on Lactobacillus acidophilus strain N.V.EP 317/402 having titer of 10⁷-10¹¹ CFU/ml; 15.0-40.0 mass % components for improvement of organoleptic characteristics and balance: milky additive. Sour milky product for preparation of dessert in form of ice-cream contains cow unskimmed milk and milk butter or coconut oil, or mixture thereof in ratio of 1:1, unskimmed or defatted desiccated milk. Sour milky product for preparation of dessert in form of mousse as milky additive contains milk butter or coconut oil, or mixture thereof in ratio of 1:1, cow unskimmed milk, defatted desiccated milk or whey or mixture thereof in ratio of 2:1 and unskimmed desiccated milk. Product of present invention has sweet creamy aftertest, white-light creamy color and acceptable odor.

EFFECT: sour milky product of improved organoleptic characteristics.

3 cl

Description

The invention relates to the dairy industry, namely, to the formulations of fermented milk products in frozen form.

A known mixture for the preparation of frozen desserts, including sour-milk bacteria, an additive based on polysaccharide, components that improve organoleptic properties, sour-milk additive, and as a sour-milk additive, a concentrate or sour-milk product based on the culture of Lactobacillus acidophilus strain 312/402 with a titer of 10 ⁸ -10 ¹⁰ CFU / ml or fermented milk product based on a mixture of culture of Lactobacillus acidophilus strain 317/402, mesophilic lactic streptococcus Streptococcus cremoris and flavoring bacteria Streptococcus diacetilactis used x in the ratio (0.9-1.1) :( 0.4-0.6) :( 0.2-0.4), respectively, and as an additive based on a polysaccharide, gel of chitosan or inulin from Jerusalem artichoke is used, with the following ratio of components, wt.%:

concentrate or fermented milk product based on lactobacillus acidophilus culture strain 317/402 with a titer of 10 ⁸ -10 ¹⁰ CFU / ml or symbiotic dairy product based on a mixture of lactobacillus cultures acidophilus strain 317/402, mesophilic Streptococcus lactic acid Streptococcus cremoris and flavoring bacteria Streptococcus diacetilactis 0.1-30.0 chitosan or inulin from Jerusalem artichoke 5.0-25.0 enhancing components organoleptic properties of the product 7.0-30.0 milk supplement rest

To obtain a product in the form of ice cream, sucrose, vanillin, chocolate are used as components that improve organoleptic properties, and cow or soy milk or a mixture of cow and soy milk in a ratio of at least 1: 1 is used as a milk additive in the following ratio, wt .%:

concentrate or fermented milk product based on lactobacillus culture acidophilus strain 317/402 with a titer 10 ⁸ -10 ¹⁰ CFU / ml or symbiotic mixture-based dairy product lactobacillus acidophilus cultures strain 317/402, mesophilic lactic acid Streptococcus Streptococcus diacetilactis 0.1-20.0 chitosan or inulin from Jerusalem artichoke 10.0-20.0 cow or soy milk or a mixture cow and soy milk in at least 1: 1 rest

(Patent No. 2141766, RU, IPC: A 23 C 9/12, A 23 C 23/00, A 23 G 9/00).

However, the described composition of the fermented milk product for the preparation of frozen dessert is very complex and multicomponent.

The objective of the invention is to simplify and reduce the componentity of the product, as well as expanding the assortment of fermented milk products “Narine” for the preparation of frozen desserts with therapeutic and prophylactic activity.

The problem is solved in that in a fermented milk product for the preparation of a dessert in a frozen form, including fermented milk bacteria, components that improve organoleptic properties and a milk supplement, as a fermented milk bacteria, a concentrate or fermented milk product based on the Lactobacillus acidophilus culture strain NVEP 317/402 "Narine "TNSi" with a titer of 10 ⁷ -10 ¹¹ CFU / ml, in the following ratio of components, wt.%:

concentrate or fermented milk product based on Lactobacillus culture acidophilus strain N.V.EP 317/402 Narine TNSi with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 organoleptic enhancing components 15.0-40.0 milk supplement rest

The fermented milk product for making a dessert in the form of ice cream as a milk additive contains whole cow's milk and butter or coconut oil or a mixture thereof at a ratio of 1: 1, whole milk or skimmed milk powder, in the following ratio, wt.%:

concentrate or fermented milk product based on Lactobacillus culture acidophilus strain N.V.EP 317/402 Narine TNSi with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 organoleptic enhancing components 15.0-40.0 butter or coconut oil or their mixture at a ratio of 1: 1 0.5-24.0 whole cow's milk 20,0-40,0 whole or skimmed milk powder rest

The fermented milk product for the preparation of a dessert in the form of mousse as a milk additive contains butter or coconut oil or a mixture thereof in a ratio of 1: 1, whole cow's milk, skimmed milk powder or whey, or a mixture thereof in a ratio of 2: 1, whole milk powder, in the following the ratio of components, wt.%:

concentrate or fermented milk product based on Lactobacillus culture acidophilus strain N.V.EP 317/402 Narine TNSi with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 organoleptic enhancing components 15.0-40.0 butter or coconut or a mixture thereof at a ratio of 1: 1 0.5-24.0 cow's milk 30.0-40.0 skimmed milk powder or whey or a mixture thereof in a ratio of 2: 1 3.0-5.5 whole milk powder rest

The technological process for the production of a fermented milk product for making dessert in the form of ice cream is as follows: preparation of raw materials, preparation of the mixture, filtration, pasteurization, homogenization, cooling, application of Narine concentrate, freezing of the mixture, filling, hardening, packaging, topping.

Preparation of basic raw materials.

Raw materials upon receipt are subjected to input control. The incoming milk is analyzed for fat and acidity, the strain “Narine” TNSi ”is analyzed for acidity.

Bags with sugar, a stabilizer must be carefully opened at the seam. Butter should be cleaned from the oxidized layer.

Cooking the mixture.

A mixture of ice cream is prepared in accordance with the formulations, which are calculated based on the actual availability of raw materials, its composition.

Ice cream dessert recipe:

- whole cow's milk 40.0% - butter 9.6% - whole milk powder 6.4% - sugar 19% - stabilizer 0.6% - "Narine" TNSi " fifteen% - vanillin 0.01% - fruit syrup or juice 9.39% - Total:                            one hundred%

Required recipe raw materials are pre-weighed. Then it enters the mixing baths with water at a temperature of 35-40 ° C. Raw materials must be mixed at a temperature of 35-40 ° C to achieve a more complete and rapid dissolution of dry products. After thorough mixing, the mixture from the mixing bath is sent through a cylindrical filter to the pasteurizer.

Pasteurization of the mixture (heat treatment) is necessary to destroy pathogens (microorganisms) and reduce the total microflora.

The homogenization process is necessary to avoid fat settling and to improve the structure of ice cream.

The mixture is cooled to a temperature of + 4 ± 2 ° C on a closed-type cooler.

Concentrate or fermented milk product based on the “Narine” TNSi strain ”is added to the cooled mixture to a temperature of + 4 ± 2 ° C. At the same time, sanitary and hygienic requirements and technological conditions must be strictly observed in order to avoid a sharp increase in the bacterial contamination of the mixture.

During freezing, the ice cream mixture is saturated with air and partially frozen. The overrun of ice cream is determined by the composition of the mixture. Ice cream overrun should not exceed 120%.

After milling, ice cream immediately undergoes freezing (hardening). This process is carried out in a short time. Quenching is carried out in an air stream at a temperature of -33 ÷ -40 ° С. The temperature of ice cream after hardening should be -12 ± 2 ° C.

The technological process for the production of a fermented milk product for making dessert in the form of mousse is similar to the production of ice cream, but after the freezing process, the overrun of the finished product should not exceed 60%.

Recipe for a dessert in the form of a mousse.

- "Narine" TNSi " 27.5% - whole cow's milk 40% - whole milk powder 5.5% - dry whey 3.0% - butter 4.4% - sugar 19.0% - stabilizer 0.6% - Total: one hundred%

As components that improve the organoleptic properties of the product in the proposed formulations, use: sugar, vanillin, flavorings, fruit essences, fresh and frozen fruits and berries, jam, jam, jam, fruit juices, syrups and other processed products allowed in the food industry .

The resulting product is intended for dietary and preventive nutrition of children and adults.

Claims (3)

1. Fermented milk product for the preparation of frozen desserts, including fermented milk bacteria, organoleptic enhancing components, and a dairy supplement, characterized in that as a fermented milk bacteria a concentrate or fermented milk product based on the Lactobacillus acidophilus culture strain NVEP 317/402 "Narine is used "TNSi" with a titer of 10 ⁷ -10 ¹¹ CFU / ml in the following ratio of components, wt.%: Concentrate or fermented milk based product culture of Lactobacillus acidophilus strain N.V.EP 317/402 "Narine" TNSi "with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 Organoleptic Enhancing Components product properties 15.0-40.0 Milk supplement Rest 2. The fermented milk product according to claim 1, characterized in that for the preparation of a dessert in the form of ice cream, whole milk and butter or coconut butter or a mixture thereof at a ratio of 1: 1, whole milk or skim milk is used as the milk additive in the following ratio of components , wt.%: Concentrate or fermented milk based product culture of Lactobacillus acidophilus strain N.V.EP 317/402 "Narine" TNSi "with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 Organoleptic Enhancing Components product properties 15.0-40.0 Butter or coconut oil or a mixture thereof 1: 1 ratio 0.5-24.0 Whole cow's milk 20,0-40,0 Whole or skimmed milk powder Rest 3. The dairy product according to claim 1, characterized in that for the preparation of a dessert in the form of mousse, butter or coconut oil or a mixture thereof at a ratio of 1: 1, cow's milk, skimmed milk powder, or whey, or a mixture thereof, is used as a milk additive. with a ratio of 2: 1, whole milk powder in the following ratio of components, wt.%: Concentrate or fermented milk based product culture of Lactobacillus acidophilus strain N.V.EP 317/402 "Narine" TNSi "with a titer of 10 ⁷ -10 ¹¹ CFU / ml 0.05-35.0 Organoleptic Enhancing Components product properties 15.0-40.0 Butter or coconut oil or a mixture thereof 1: 1 ratio 0.5-24.0 Cow's milk 30.0-40.0 Skimmed milk powder, or whey, or their mixture at a ratio of 2: 1 3.0-5.5 Whole powdered milk Rest