RU2329652C1 - Method of manufacturing fermented milk beverage - Google Patents

Abstract

FIELD: food products, dairy industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing fermented milk beverage. The method involves standardisation of milk, addition of dry bifidogenic concentrate obtained from secondary milk raw material in the amount of 1,5-2,5%, homogenisation. Then the obtained standardised mix is heated, mixed, cooled down to the souring temperature, fermented and cooled. The invention allows manufacturing fermented milk beverage with organoleptical properties equivalent to those of ryazhenka and having bifidogenic properties along with reducing power demands for the product manufacturing.

EFFECT: manufacturing of fermented milk beverage with bifidogenic properties along with reducing power demands for the product manufacturing.

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Description

The invention relates to the dairy industry and can be used to obtain a fermented milk drink with organoleptic characteristics similar to fermented baked milk, having bifidogenic properties.

Various methods for producing dairy products containing lactulose are known.

In the method described in OST 49 29-84 "Kefir", change No. 7 to OST 49 29-84 "Kefir with lactulose", the production of kefir by traditional technology and then the addition of lactulose syrup "Lactusan" in an amount of 0.5% is provided. The disadvantage of this method is the introduction of additives "Lactusan" after pasteurization, which increases the likelihood of secondary seed contamination of the product, in addition, the introduction of lactulose in the form of syrup while maintaining the basic technological operations increases the cost of the product.

A method of obtaining a milk drink for gerodietetic nutrition (RU No. 2182794, 7 A23C 23/00, 06/15/2000) involves the preparation of a drink containing milk, skimmed milk powder, vitamins, trace elements and lactulose with a mass fraction of solids of 50%, taken in an amount of 1 -2% by weight of the drink. This product has bifidogenic properties, as It contains lactulose, however, in its dietary and therapeutic properties, it is inferior in many respects to sour-milk drinks due to the lack of microorganisms and substances formed during the fermentation of milk (lactic acid, alcohol, carbon dioxide, antibiotics, etc.).

The closest in technical essence to the proposed method is the method of production of fermented baked milk (SU 1358888 A1, 12/15/1987), which includes the normalization of milk, homogenization, heating a normalized mixture, adding additives, mixing, cooling to the fermentation temperature, introducing fermentation, fermentation and cooling. The disadvantage of this method is the high energy consumption for the process of languishing milk, in addition, due to the absence of lactulose, the product does not have functional (in particular bifidogenic) properties.

The technical result of the proposed method is to reduce energy costs by eliminating the operation of languishing in the manufacture of a product with organoleptic characteristics similar to fermented baked milk, having bifidogenic properties.

To do this, it is proposed to use a dry bifidogenic concentrate obtained from secondary milk raw materials and containing 10-14% lactulose as an additive, and make it in an amount of 1.5-2.5% by weight of the drink.

The technical result is achieved as follows. Carry out acceptance, cooling, reservation, heating and normalization of milk, i.e. conventional operations for the production of fermented milk drinks. After that, the additive is added to normalized milk in an amount of 1.5-2.5% by weight of the drink, mixed, homogenized, pasteurized at a temperature of 90-92 ° C for 2-3 seconds, i.e. without the use of a long and energy-intensive process of stewing milk, it is cooled, fermented thermophilic lactic streptococci are added, it is fermented and cooled.

An additional positive effect of the use of dry bifidogenic concentrate is as follows:

- a fairly dense consistency is formed at a lower fat content of the normalized mixture, which makes it possible to develop a dietary product with organoleptic characteristics and structural properties similar to fermented baked milk, as well as recommending it to a wider circle of consumers (including overweight people);

- due to the increase in dry substances, acidity increases faster and the time of ripening is reduced;

- the properties of the bifidogenic concentrate, due to changes in protein and carbohydrate components that occur during the isomerization of lactose into lactulose, make it possible to give the drink the taste and color characteristic of fermented baked milk (cream shade and nutty flavor) without the use of an energy-intensive languishing process.

As a dry bifidogenic concentrate, you can use dry milk product (RU No. 2201093), whey powder (RU No. 2218798), whey concentrate (RU No. 2260286) or other products obtained from secondary milk raw materials in various ways involving lactose isomerization into lactulose in secondary milk raw materials both using reagents and without them (using electroactivation), followed by thickening and drying by spray drying. The mass fraction of lactulose in the finished concentrate is 10-14%, and the change in protein and carbohydrate components that occur during the isomerization of lactose into lactulose allows you to give the drink a creamy tint and nutty flavor, which is used in the present invention to give the drink the characteristic properties of fermented baked milk without using energy-intensive the process of languishing.

The proposed method for producing a fermented milk drink allows to reduce energy consumption for production by eliminating the process of milk stewing. The drink obtained in this way has organoleptic properties similar to fermented baked milk, as well as prebiotic properties due to enrichment with lactulose. The introduction of lactulose in the form of a dry concentrate obtained from secondary milk raw materials by spray drying allows you to achieve a fairly dense consistency and organoleptic characteristics similar to fermented baked milk. In this case, low-fat raw materials can be used, which will make the product less caloric (dietary) and will make it possible to recommend it to a wide range of consumers (in particular, overweight people).

The method of producing a fermented milk drink is confirmed by the following examples.

Example 1

Dry bifidogenic concentrate containing 10% lactulose in an amount of 2.5 wt.% Is added to normalized milk. An increase in the amount of bifidogenic concentrate (more than 2.5%) negatively affects organoleptic indices, and also creates a viscous consistency that is not typical for fermented baked milk. The resulting mixture is stirred, homogenized, filtered, pasteurized at a temperature of 90-92 ° C for 2-3 seconds, cooled to a fermentation temperature, fermented thermophilic lactic streptococci, fermented for 3-6 hours at 41-45 ° C. The end of the ripening is determined by the formation of a sufficiently strong clot, as well as by the acidity of 65-80 ° T, it is cooled and packaged.

The resulting product acquires a nutty flavor and creamy tint and can serve as an analogue of fermented baked milk, but without the use of the energy-intensive process of languishing, the product also acquires prebiotic properties due to enrichment with lactulose.

Example 2

Dry bifidogenic concentrate containing 12% lactulose in an amount of 2 wt.% Is added to normalized milk. Next, the process is carried out as in example 1.

The resulting product acquires a nutty flavor and creamy tint and can serve as an analogue of fermented baked milk, but without the use of the energy-intensive process of languishing, the product also acquires prebiotic properties due to enrichment with lactulose.

Example 3

Dry bifidogenic concentrate containing 14% of lactulose in an amount of 1.5 wt.% Is added to normalized milk. Further, the technological process is carried out as in example 1. The introduction of bifidogenic concentrate in smaller quantities (less than 1.5%) does not justify its use since it does not impart properties characteristic for ryazhenka and does not make it possible to exclude the operation of milk stewing; the product will also be obtained with a low content of lactulose (less than 0.2 wt.%) and, therefore, will not have prebiotic properties.

The resulting product acquires a nutty flavor and creamy tint and can serve as an analogue of fermented baked milk, but without the use of the energy-intensive process of languishing, the product also acquires prebiotic properties due to enrichment with lactulose.

Claims (1)

A method of producing a fermented milk drink, including normalizing milk, homogenizing, heating a normalized mixture, adding an additive, mixing, cooling to a fermentation temperature, introducing fermentation, fermenting and cooling, characterized in that as a supplement use a dry bifidogenic concentrate obtained from secondary milk raw materials and containing 10-14% of lactulose, which is introduced into the normalized mixture before homogenization in an amount of 1.5-2.5% by weight of the drink.