RU2278521C2 - Method for manufacturing lactic fermentation product - Google Patents

Abstract

FIELD: food industry, dairy industry.

SUBSTANCE: the innovation deals with carrying out the process suggested in 2 parallel stages. At the first stage, standardized whey (by weight protein portion) should be sterilized at 120-130° C for about 10-30 min, cooled up to fermentation temperature, deoxidized with alkaline solution to be supplemented with a ferment. Then it should be fermented for about 8-18 h along with mixing and deoxidizing. At the second stage, standardized milk (by weight portion of protein and fat) should be treated thermally, cooled up to fermentation temperature, mixed with whey fermented during the first stage at the ratios ranged 1.0:1.0 to 9.0:1.0. The mixture obtained should be fermented for about 1-3 h at constant mixing to be finally cooled. The innovation enables to obtain the product of increased content of highly digestible whey blocks that increase biological value of the product, at increased content of lactic fermentation microorganisms or bifidobacteria at homogeneous consistence without pronounced whey separation.

EFFECT: higher efficiency.

1 cl, 4 ex

Description

The invention relates to the dairy industry, namely the production of dairy products for preventive nutrition using strains of lactobacilli, preferably bifidobacteria.

There are various methods for the production of dairy products using strains of lactobacilli. Closest to the proposed method is the production of fermented milk products "Bimol" using strains of bifidobacteria, which provides for the normalization of raw milk and whey in terms of protein and fat, deoxidation of serum with an alkali or ammonia solution to pH 6.7-6.9, preparation of a mixture of milk and whey, heat treatment of the mixture, cooling to the fermentation temperature, introducing a starter culture consisting of strains of bifidobacteria, fermenting for 6-8 hours until a clot forms and cooling (TU 9222-152-0419785-98 Kislomolo Bimol product).

However, according to this method, due to the coagulation of milk proteins during pasteurization of a mixture of milk and whey, it is impossible to obtain a fermented milk product with a high content of whey proteins (above 15%), with a uniform consistency, with a concentration of lactobacilli of 10 ⁸ -10 ⁹ cells in 1 ml of the product.

The technical result of the invention is to obtain a fermented milk product with a high content of easily digestible whey proteins that increase the biological value of the product, stimulate the growth of bifidobacteria and lactic acid microorganisms, the presence of which determines the preventive effect of the product on the normalization of digestion, which has a pleasant sour-milk taste, moderate acidity (not more than 110 ° T ), a homogeneous consistency of sour milk clot without noticeable separation of whey.

The technical result is achieved in that in a method involving the normalization of the initial milk and whey by protein and fat content, deoxidation of the whey with an alkali or ammonia solution to pH 6.7-6.9, mixing, heat treatment of milk and whey, cooling to the fermentation temperature, application starter culture, fermentation and cooling to 2-6 ° C, according to the invention, the process is carried out in 2 parallel stages, while in the first stage, the serum normalized by mass fraction of protein is sterilized at 120-130 ° C for 10-30 minutes, cooled to tempera fermentation rounds, deoxidized with an alkali solution to a pH of 6.7-6.9, make ferment, fermented at a temperature of 36-40 ° C for 8-18 hours at a pH of 6.5-6.9, with stirring and deoxidation with an ammonia solution or alkalis; at the second stage, milk normalized by mass fraction of fat and protein is heat treated at 85-130 ° C for 10-30 minutes, cooled to the fermentation temperature, mixed with whey fermented at the first stage in a ratio of 1.0: 1.0 to 9, 0: 1.0, the resulting mixture is fermented for 1-3 hours at 36-40 ° C.

In addition, in the second stage, milk normalized in terms of protein and fat can be homogenized before heat treatment.

The proposed method is implemented as follows.

The feedstock, milk and whey, are normalized in terms of protein and fat. The process is carried out in 2 parallel stages, while in the first stage, the protein normalized serum is sterilized at 120-130 ° C for 10-30 minutes, cooled to a fermentation temperature, deoxidized with an alkali solution to a pH of 6.7-6.9, and made leaven ferment at a temperature of 36-40 ° C for 8-18 hours at a pH of 6.5-6.9, with stirring and deoxidation with a solution of ammonia or alkali; at the second stage, milk normalized by fat is heat-treated at 85-130 ° C for 10-30 minutes, cooled to the fermentation temperature, mixed with whey fermented at the first stage in a ratio of 1.0: 1.0 to 9.0: 1, 0, the resulting mixture is fermented for 1-3 hours at 36-40 ° C.

It is possible to homogenize milk in the second stage before heat treatment. Separate heat treatment of normalized whey protein and normalized whey protein and fat avoids the denaturation of milk proteins and thereby ensures a uniform consistency of the fermented milk product during subsequent fermentation of the fermented whey and heat-treated milk mixture without noticeable separation of whey. The introduction of starter culture in normalized whey with a high content of whey proteins intensifies the process of increasing biomass to a concentration of 10 ⁹ cells / ml, fermented whey due to the fact that lactic microorganisms and bifidobacteria grow well in nutrient media with a high content of whey proteins. An increase in the mass fraction of whey proteins in a product increases its biological value due to a more complete digestibility of whey proteins compared with casein and milk proteins in general.

Example 1

At the first stage, serum containing 0.8% protein is heated in a cultivator to 97 ° C, incubated for 4 hours to precipitate coagulated whey proteins. The upper layer (3/4 of the initial volume of serum) of clarified whey is drained, while the mass fraction of whey protein in the remaining serum increases to 3.0%. Serum is sterilized at 120 ° C for 10 min, cooled to a fermentation temperature, deoxidized by adding an alkali solution to pH 6.7, bifidobacteria are inoculated and fermented for 18 hours at pH 6.5 with stirring and deoxidation with aqueous ammonia or alkali.

In parallel, at the second stage, cow's milk is normalized to a mass fraction of protein of 3.0% and fat 0.05%, sterilized at 130 ° C for 15 minutes, cooled to 37 ° C and mixed with fermented whey in the first stage in the ratio of milk: whey = 4: 1. The resulting mixture was fermented for 3 hours at 36 ° C with stirring, cooled to 6 ° C.

The finished product has a uniform consistency of sour milk clot and a pleasant taste. The concentration of bifidobacteria in it is 10 ⁹ cells / ml. The content of whey proteins in the product is 1.2%, which is 1.5 times higher than in cow's milk.

Example 2

At the first stage, the serum is normalized to a mass fraction of protein of 3% by adding a 20% aqueous solution of dry concentrate of whey proteins KSB-UV (the dry concentrate is pre-dissolved in water at 30 ° C in a ratio of 1: 4), mixed, sterilized at 130 ° C for 10 min, cooled to 37 ° C, deoxidized to pH 6.5 with an alkali solution, fermented bifidobacteria and fermented for 18 hours at pH 6.9 with stirring and deoxidation with an ammonia or alkali solution.

At the same time, in the second stage, milk is normalized to a mass fraction of protein of 3.0% and fat of 3.1%, heat treated at 85 ° C for 15 minutes, cooled to the fermentation temperature, mixed with fermented whey in the first stage in a ratio of 1: 1, fermented the mixture is 1 hour at 40 ° C with stirring, cooled to 2 ° C.

The concentration of bifidobacteria is 2 • 10 ⁹ cells / ml. The content of whey proteins in the product is 1.9%, which is 2.4 times higher than in cow's milk.

Example 3

At the first stage, whey whey is normalized to a mass fraction of protein of 3% by adding liquid whey ultrafiltration concentrate of whey proteins (KSB-UV), stirred, sterilized at 130 ° C for 10 min, cooled to a fermentation temperature, deoxidized to pH 6.7 by making a solution alkalis, add acidophilus bacillus and ferment for 12 hours at pH 6.5 with stirring and deoxidation with a solution of ammonia or alkali.

In parallel, at the second stage, milk is normalized to a mass fraction of protein of 3% and fat 2.8%, heated to 60 ° C, homogenized at 10 MPa, heat treated at 120 ° C for 30 minutes, cooled to the fermentation temperature, mixed with fermented at the first stage with serum in a ratio of 9.0: 1.0, sour for 3 hours at 37 ° C with stirring, cooled to 4 ° C.

The concentration of acidophilic sticks in the product is 10 ⁸ cells / ml.

Example 4

At the first stage, whey whey is normalized to a mass fraction of protein of 3% by adding dry demineralized whey (CD-ED), stirred, sterilized at 120 ° C for 30 minutes, cooled to 40 ° C, deoxidized to pH 6.9 by adding ammonia solution, make the combined leaven of thermophilic lactic streptococcus and Bulgarian bacillus, sour for 8 hours at pH 6.5-6.7 with stirring and deoxidation with ammonia or alkali solution.

At the same time, in the second stage, milk is normalized to a mass fraction of protein of 3% and fat of 4.5%, heat treated at 120 ° C for 10 minutes, cooled to 40 ° C, mixed with fermented whey in the first stage in a ratio of 9: 1, the mixture is fermented with stirring for 3 hours at 38 ° C and cooled to 2 ° C.

The fermented milk product has a uniform consistency without noticeable separation of serum, the concentration of Bulgarian sticks is 2 · 10 ⁸ cells / ml.

Claims (2)

1. A method for the production of a fermented milk product, including normalization of the initial milk and whey in terms of protein and fat content, deoxidation of the whey with an alkali or ammonia solution to pH 6.7-6.9, mixing, heat treatment, cooling to the fermentation temperature, introducing fermentation, fermentation, mixing cooling to 2-6 ° C, characterized in that the process is carried out in 2 parallel stages, while in the first stage, the serum normalized by mass fraction of protein is sterilized at 120-130 ° C for 10-30 minutes, cooled to a fermentation temperature, ra acidified with a solution of alkali to pH 6.7-6.9, add starter, sour for 8-18 hours at pH 6.5-6.9, with stirring and deoxidation with a solution of ammonia or alkali, in the second stage normalized by mass fraction of fat and milk protein are heat-treated at 85-130 ° C for 10-30 minutes, cooled to the fermentation temperature, mixed with fermented whey in the first stage in a ratio of 1.0: 1.0 to 9.0: 1.0, the resulting mixture Sour for 1-3 hours with stirring. 2. The method according to claim 1, characterized in that in the second stage, before heat treatment, the milk normalized by mass fraction of fat is homogenized.