RU2289937C2 - Method for production of fermented milk dessert - Google Patents

Abstract

FIELD: dairy industry, in particular fermented milk dessert composition.

SUBSTANCE: claimed composition contains cow milk, stabilizer, ferment, such as buttermilk concentrated with propionic acid bacteria, egg powder, coconut vegetable fat, desiccated defatted milk, sweetener such as concentrated berry syrup.

EFFECT: dessert with low acidity, high biological value and long storage time.

4 cl, 5 tbl

Description

The invention relates to the dairy industry. Known food product "Golden Autumn" containing bold cheese, skimmed milk powder and filler, whey powder, and as a filler - pumpkin puree, in the following ratio,%:

Skimmed milk powder 2.5-5.0 Dry whey 2.5-5.0 Pumpkin Puree 35-40 Bold Curd Rest

[one]

The proposed method has the following disadvantages: cottage cheese is used - a rather expensive product, and seasonal vegetables. The finished product has low organoleptic characteristics, in particular, the paste is pasty, not lush, there are no substances that can stabilize the rheological properties of the product during storage, the proposed formulation does not provide the proper content of vitamin B ₁₂ in the product.

Also known is a composition for the production of a milk dessert, including a milk base, a sweetening component, a vegetable filler, stabilizer and sourdough, cow’s milk and / or soy and / or goat and / or mare are used as a milk base in a ratio of at least 0, 5: 0.5: 0.5: 0.5, and the leaven is used in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ⁷ -10 ¹⁰ CFU / ml, or in liquid form, containing strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ⁷ -10 ¹⁰ CFU / ml and bifidobacteria and / or lactic strepto cocci in the following ratio of components, wt.%:

Sourdough in the form of a concentrate containing Lactobacillus acidophilus nv 317/402 strain Narine AAA with a titer of 10 ⁷ -10 ¹⁰ CFU / ml, or in a liquid starter culture containing Lactobacillus acidophilus strain nv 317/402 Narine AAA with a titer of 10 ⁷ -10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci 0.08-25.0

Sweetener 0.5-20.0 Vegetable filler 5.0-25.0 Stabilizer 0.5-10.0 Cow milk, and / or soy, and / or goat, and / or mare in a ratio of at least 0.5: 0.5: 0.5: 0.5 The rest is up to 100%

[2]

However, the product obtained by this method has a high titratable acidity, low biological value, and also an insufficiently long shelf life.

The objective of the invention is to provide a fermented milk dessert composition having low acidity, high biological value and a long shelf life.

This object is achieved in that the composition for the production of sour-milk dessert containing cow's milk, stabilizer, sourdough, a sweetening component, additionally contains egg powder, Coconut vegetable fat, skimmed milk powder, concentrated berry syrup is used as a sweetening agent, as a sourdough use buttermilk condensed fermented with propionic acid bacteria in the following ratio, wt. per 1000 kg:

Coconut Vegetable Fat 20-45 Skimmed milk powder 50-120 Stabilizer 2-10 Egg powder 2-8 Fermented condensed buttermilk propionic acid bacteria 30-150 Concentrated Berry Syrup 10-150 Cow's milk Rest

Introduction to the composition of coconut vegetable fat gives the product unsaturated fatty acids and vitamin E, and, accordingly, allows you to reduce cholesterol in the body and replenish it with an antioxidant.

When Coconut vegetable fat is introduced into the composition, less than 20.0 kg per 1000 kg of dessert product will not provide the required content of phospholipids, unsaturated fatty acids and vitamin E, which is unacceptable, and the introduction of more than 45 kg of vegetable fat per 1000 kg negatively affects the taste product qualities.

Introduction to the composition of skimmed milk powder allows you to optimally normalize the mixture according to the solids content.

The introduction into the composition of skimmed milk powder of less than 50 kg per 1000 kg of product and more than 120 kg per 1000 kg of product does not allow to optimally normalize the mixture according to the solids content.

The introduction of a stabilizer in the composition will give the product a stable, airy, pasty consistency and increase the shelf life. When a stabilizer of less than 2 kg per 1000 kg of product is introduced into the composition, it will negatively affect the consistency quality, i.e. during storage, the overrun and uniformity of the texture will change, and with the introduction of a stabilizer of more than 10 kg, the product will have a dense glue-like consistency that is not inherent in dessert products.

Introduction to the composition of egg powder allows you to further enrich the product with lecithin.

When introducing into the composition of egg powder less than 2 kg per 1000 kg of product does not allow to properly enrich the product, and when introducing egg powder more than 8 kg reduces the taste of sour-milk dessert.

Introduction to the composition of buttermilk with condensed fermented propionic acid bacteria gives a low titratable acidity to a sour-milk dessert. Provides a sufficient content of vitamin B, in particular B ₁₂ , increases the biological activity of the product, additionally enriches the product with lecithin.

With the introduction of less than 30 kg of buttermilk condensed with fermented propionic acid bacteria, a sufficient content of vitamins in the product will be provided. B, and with the introduction of more than 150 kg of buttermilk, condensed fermented in the product, the acidity increases to 60 ° T or more.

Introduction to the composition of concentrated berry syrup ensures the content in the product of a complex of vitamins (A, C, groups B, D and others), minerals, fiber, which increase the biological and nutritional value of the product and give it bactericidal properties.

When concentrated berry syrup is introduced into the composition, less than 10 kg per 1000 kg of product is not provided with the required content of vitamins, minerals, fiber, and when introduced more than 150 kg per 1000 kg of product, the organoleptic characteristics of the product worsen.

Table 1 shows examples of the formulations of the proposed composition depending on cow's milk, Coconut vegetable fat, various concentrations of concentrated berry syrup and condensed buttermilk fermented with propionic acid bacteria.

Table 1 - Formulation of the composition for the production of sour-milk dessert, kg Components Recipe per 1000 kg one 2 3 four 5 6 Milk 520 565 515 560 510 555 Coconut Vegetable Fat thirty thirty 35 35 40 40 Skimmed milk powder 90 90 90 90 90 90 Egg powder four four four four four four Stabilizer 6 6 6 6 6 6 40% concentrated raspberry syrup one hundred - one hundred - one hundred - Concentrated raspberry syrup with a sugar content of 60% - 85 - 85 - 85 Concentrated blackcurrant syrup with a sugar content of 40% one hundred - one hundred - one hundred - Concentrated blackcurrant syrup with a sugar content of 60% - 85 - 85 - 85 40% concentrated strawberry syrup one hundred - one hundred - one hundred - Concentrated Strawberry Syrup 60% Sugar - 85 - 85 - 85 Fermented Condensed Buttermilk Propionic Acid Bacteria fifty fifty fifty fifty fifty fifty

The composition includes Coconut vegetable fat - this is the fat system, a substitute for Soyuz milk fat. This milk fat substitute is recommended for use in the technology of sour cream, cottage cheese, ice cream, etc. It has a neutral taste, there is no extraneous odor. The melting temperature is 30-32 ° C, which allows you to make a normalized mixture at a temperature of (40 ± 5) ° C.

Coconut vegetable fat has:

Humidity (max.),% 0.05 Melting point, ° С 24-26 Mass fraction of fat,% 99.9

To produce buttermilk condensed with fermented propionic acid bacteria, a technological process has been developed: buttermilk thickening to a solids content of 12-15%; preparation of vegetable filler; the introduction of a growth stabilizer of propionic acid bacteria; preparation and mixing of a mixture of components; fermentation of a mixture of components; packaging, labeling, transportation, storage of buttermilk condensed with fermented propionic acid bacteria.

The technological process for the production of buttermilk condensed with fermented propionic acid bacteria consists of the following operations.

The buttermilk obtained during the production of sweet cream butter by whipping cream is concentrated in a vacuum boiler at a temperature of 60-65 ° C to a solids content of 15.5 ± 0.5, and then cooled to a temperature of 30 ° C. Oat flour produced according to TU 30625-98 is sieved and weighed according to the recipe, the exact number of growth stimulants is measured. The composition of the components is carried out according to the recipe in the baths. A vegetable filler is added to the condensed buttermilk, the resulting mixture is stirred with stirrers for 10-15 minutes. Then, a growth stimulant is introduced (growth stimulants of propionic acid bacteria (calcium pantothenate P No. 001364 101-2002 and cobalt chloride)) and the SK-PKB bacterial starter previously activated on sterile skim milk. Fermentation of buttermilk was carried out at a temperature of (18-22) ° C for 10-12 hours. Buttermilk was pre-pasteurized at a temperature of (82 ± 2) ° С and cooled to the fermentation temperature.

The dry matter content of condensed buttermilk is given in Table 2 "The chemical composition and properties of condensed buttermilk"

Table 2 & The chemical composition and properties of condensed buttermilk Product Mass fraction of solids,% Including mass fraction,% Acidity fat squirrel carbohydrates Ash titratable, ° T pH Buttermilk condensed 15.5 ± 0.5 0.80 ± 0.05 5.8 ± 0.2 7.57 ± 0.1 1.33 ± 0.1 27.0 ± 1 5.80 ± 0.05 Table 3 - Chemical composition (buttermilk condensed with fermented propionic acid bacteria), 100 g of product Product Mass fraction of solids,% Including, % squirrels fats carbohydrates alimentary fiber ash Condensed Buttermilk Fermented with Propionic Acid Bacteria 18.52 ± 0.05 5.55 1.37 9.98 0.22 1.40

For the production of buttermilk, condensed, fermented with propionic acid bacteria, normative documentation was developed and approved in the established manner:

technical specifications TU 9222-002-00493406-2004;

technological instruction.

The composition is prepared as follows: with constant stirring, warmed whole cow's milk is normalized with skimmed milk powder and coconut vegetable oil, egg powder is added to the resulting mixture, mixed, heat-treated, homogenized, cooled, the stabilizer is introduced into the cooled mixture, then the mixture is heated to fermentation temperature and make buttermilk condensed fermented with propionic acid bacteria, mix and make concentrated berry syrup. The resulting mixture is left to ripen for 6 hours at a temperature of 36-37 ° C and beat, after which it is packaged and cooled to 0-4 ° C.

Table 4 shows the organoleptic characteristics of the composition for the production of sour-milk dessert.

Table 4 - Organoleptic characteristics of the composition for the production of sour-milk dessert Indicators Characteristic Recipe 1, 2 Recipe 3, 4 Recipe 5, 6 Taste Sour milk with a taste of filler. Color Light raspberry Light purple Pink Consistency Pasty, airy, tender, uniform.

The analysis of organoleptic indicators shows that the fermented milk dessert according to the claimed composition has improved organoleptic indicators due to the use of Coconut vegetable fat, condensed fermented buttermilk propionic acid bacteria, skimmed milk powder, egg powder, stabilizer, concentrated berry syrup.

Table 5 shows the chemical indicators and the composition of the fermented milk dessert according to the claimed composition.

Table 5 - Chemical indicators and composition of sour-milk dessert according to the claimed composition Indicators Recipe 1,2 3.4 5,6 Mass fraction of solids,% 28.0 ± 0.5 29.5 ± 0.5 27.7 ± 0.5 Mass fraction of proteins,% 5.3 ± 0.5 5.4 ± 0.5 5.8 ± 0.5 Mass fraction of fat,% 5.5 ± 0.5 6.0 ± 0.5 6.5 ± 0.5 Mass fraction of carbohydrates,% 15.0 ± 0.5 16.0 ± 0.5 14.0 ± 0.5 Ash% 1.31 ± 0.1 1.31 ± 0.1 1.34 ± 0.1 Titratable acidity, ° T no more 38.4 ° T 47.8 ° T 57.4 ° T

Trial lots of fermented milk dessert according to the claimed composition were made, researched and passed an extensive tasting at the department "Technology of dairy products" FSEI HPE Omsk State Agrarian University.

Analysis and tasting showed that the fermented milk dessert made according to the claimed composition has low acidity, long shelf life due to the introduction of a stabilizer, has high biological value due to the introduction of egg powder, concentrated berry syrup and condensed buttermilk fermented with propionic acid bacteria. Sour-milk dessert contains a complex of vitamins, especially group B, in particular B ₁₂ , minerals, phospholipids and choline, which is part of lecithin, which prevents obesity of the liver and prevents its infiltration, is involved in the formation of acetylcholine, an important substance for the functioning of the nervous system, and serves as a carrier of methyl groups in the formation of methionine. It is also useful for the growth and development of the human body.

This composition of fermented milk and vegetable dessert is recommended for mass nutrition. This product will significantly enrich the diet with the components necessary for a full healthy life and, accordingly, increase the immune status of the human body to adverse environmental factors.

Information sources

1. Patent No. 1017260 RU, A 23 C 23/00.

2. Patent No. 2174320 RU, A 23 C 23/00, 7 A 23 G - prototype.

Claims (4)

1. A composition for the production of sour-milk dessert, including cow's milk, stabilizer, sourdough, a sweetening component, characterized in that the composition further comprises egg powder, Coconut vegetable fat, skimmed milk powder, concentrated berry syrup is used as a sweetening component, as starter cultures use buttermilk condensed with fermented propionic acid bacteria, in the following ratio of components, kg per 1000 kg: Coconut Vegetable Fat 20-45 Skimmed milk powder 50-120 Stabilizer 2-10 Egg powder 2-8 Fermented condensed buttermilk propionic acid bacteria 30-150 Concentrated Berry Syrup 10-150 Cow's milk Rest 2. The composition according to claim 1, characterized in that concentrated raspberry syrup is used as a sweetening component. 3. The composition according to claim 1, characterized in that concentrated strawberry syrup is used as the sweetening component. 4. The composition according to claim 1, characterized in that a concentrated blackcurrant syrup is used as a sweetening component.