RU2332019C1 - Method of production of cultured milk foods - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: to prepare cultured milk foods, milk mixture is cooked, pasteurised and cooled to fermentation temperature. Then combined ferment is introduced in amount of 3-5% from cultures of bifidum bacteria, propionate bacteria, Bacillus acidophilus and lactococci in ratio of 4:4:0.5:1.5, respectively. Fermentation is carried out at temperature of 32-37°C to create curd with acidity of 90-105°T. After that, curd is dehydrated to achieve mass fraction of moisture of 83-85% in finished product, cooled and packed. Fruit and berry fillers san also be introduced in the product in the amount of 10-15% prior to packing.

EFFECT: reinforcement of product probiotic properties and improvement of its qaulity.

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Description

The invention relates to the dairy industry and can be used in the production of dairy products with probiotic properties.

In modern conditions, expanding the range of functional dairy products that enhance the protective functions of the human body and reduce the risk of exposure to harmful substances is relevant. The technology of functional products involves enriching the product with probiotic cultures, which include bifidobacteria, lactobacilli, propionic acid bacteria, etc.

Sour-milk products are known, such as acidophilic paste, sour-milk paste, cottage cheese "Narine", cottage cheese for baby and diet food and others / 1, 2, 3 / containing specially selected cultures of acidophilus bacillus, bifidobacteria, mesophilic and thermophilic lactic streptococci in pure form or in various combinations characterized by probiotic properties.

The production technology of these products involves the acceptance and preparation of milk raw materials, preparation of the milk mixture, heat treatment and cooling, fermentation and souring, processing of the clot and its dehydration to the required mass fraction of moisture, cooling the product and adding fillers to it if necessary.

To increase the nutritional and biological value of products, as well as to give them more pronounced probiotic properties, will allow the additional inclusion of propionic acid bacteria in the starter microflora. Propionic acid bacteria belong to the representatives of normal intestinal microflora, have the ability to synthesize vitamins of group B, including vitamin B ₁₂ , exhibit antagonistic properties against opportunistic and pathogenic microorganisms, are capable of destroying toxic metabolites, and are also characterized by a fairly high resistance to antibiotics . The known technology of liquid fermented milk product "Tonus" containing propionic acid bacteria, lactococci and acetic acid bacteria is reported on the use of propionic acid bacteria to obtain liquid fermented milk products, cottage cheese / 4, 5 /.

Of great interest are protein fermented milk products, including dessert (pastes, creams), produced using cottage cheese technology. To obtain them, it is advisable to use buttermilk and skim milk, characterized by high nutritional and biological value, as well as low calorie content.

The closest in technical essence to the invention is a method for the production of a fermented milk protein product, which provides for the fermentation of a pre-prepared milk mixture based on skim milk and buttermilk with a combination of starter cultures containing bifidobacteria, acidophilus bacillus, lactococcus and leukostate in a ratio of 8: 0.1: 0.5: 1.4, respectively, which is added in an amount of 3-5% to the volume of the mixture, subsequent processing of the clot, including dehydration and cooling, introduction of fruit and berry fruit, if necessary apolniteley (RF Patent №2222953) / 6 /.

The aim of the invention is to enhance the probiotic properties of the product and improve its quality.

The essence of the invention lies in the integrated use in the microflora of the starter culture of bifidobacteria, propionic acid bacteria, acidophilus bacillus and lactococci. For this purpose, propionic acid bacteria are additionally introduced into the starter microflora. Fermentation of a milk base consisting of skim milk and buttermilk in a ratio of 1: 3-1: 4, it is proposed to carry out a combination of starter cultures containing bifidobacteria, propionic acid bacteria, acidophilus bacillus and lactococcus in a ratio of 4: 4: 0.5: 1.5, respectively. which is proposed to be made in an amount of 3-5% by volume of the fermented milk base.

The use of leaven together with bifidobacteria and acidophilus bacillus, which are obligate representatives of normal intestinal microflora, propionic acid bacteria will enhance the probiotic properties of the product.

Lactic acid lactococci of the species Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, which are part of traditional starter cultures for cottage cheese and protein fermented milk products, contribute to the formation of a stronger clot that separates the serum quite well, as well as the formation of a characteristic fermented milk taste and aroma in the product.

The quality indicators of the finished product (the severity of taste and aroma, texture, microbiological parameters, including the content of probiotic microflora) are significantly affected by the rate of development of the starter microflora in the process of fermentation, which is proposed to regulate the initial ratio of cultures in the composition of the combined fermentation, the dose of fermentation and the temperature of fermentation .

It is proposed to add combined starter in an amount of 3-5% to the volume of the fermented milk base, to ferment the milk mixture at a temperature of 32-37 ° C, which ensures the active development of the starter microflora, until a clot with an acidity of 90-105 ° T is formed. The duration of clot formation is 8-10 hours, which determines the necessary rate of acid formation in the process of ripening, prevents the development of extraneous microflora in the production environment and ensures, accordingly, high sanitary and hygienic indicators of the finished product.

Chosen cultures in the ratio of combination of yeast, proposed fermentation modes allow to obtain in the final product of bifidobacteria and propionic acid bacteria at least 5 × 10 ⁶ CFU / g, Lactobacillus acidophilus - not less than 5 × 10 ⁷ cfu / g, which provides the probiotic properties of the product.

To improve the structural and mechanical properties of the clot and the consistency of the product during fermentation, in addition to the fermentation, a milk-clotting enzyme preparation and calcium chloride are added.

The finished product is characterized by a uniform, pasty texture, pure sour-milk taste and aroma.

To improve the organoleptic characteristics of the product, fruit and berry fillers can be used, which are added in an amount of 10-15% to the milk-protein base before packing the product.

Example 1. To implement the proposed method uses a strain of bifidobacteria Bifidobactehum adolcscentis C-54, which is the property of the Museum of pure cultures of microorganisms of the Department of Epizootology and Microbiology N.V. Vereshchagin, pure cultures of propionic acid bacteria (Propiombacterium freudenreichii no TU 9229-102-04610209-2002), acidophilus bacillus (Lactobacillus acidophilus according to TU 9229-369-00419785-04) and lactococci (ferment for cottage cheese on clean washes 9 369-00419785-04).

The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 3. The mixture is pasteurized at a temperature of 88 ° C with an exposure of 15 minutes, cooled to 35 ° C. A 40% solution of calcium chloride is added to the cooled mixture at the rate of 400 g of anhydrous salt per 1000 kg of the mixture and a 1% solution of milk-clotting enzyme preparation at the rate of 1 g per 1000 kg of the milk mixture is mixed and a combination starter containing bifidobacteria, propionic acid is added bacteria, acidophilus bacillus and lactococcus, in the amount of 5% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 4: 4: 0.5: 1.5, respectively.

Combined starter culture is prepared by mixing in the indicated ratio the starter cultures of bifidobacteria, propionic acid bacteria, acidophilus bacillus and lactococci prepared on pure cultures of bifidobacteria, propionic acid bacteria and lactic acid bacteria according to the instructions for the preparation and use of starter cultures for dairy products, and are used for dairy industry, and milk mixture.

The fermented mixture is stirred and fermented at a temperature of 35 ° C until a dense clot with an acidity of 105 ° T is formed. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 85%, after which the product is cooled and packaged. It is possible to use fruit and berry fillers, which are added in an amount of 10% to the product before filling.

Example 2. To implement the proposed method, a strain of bifidobacterium Bifidobacterium adolescentis C-54 is used, which is the property of the Museum of Pure Microorganism Cultures of the Department of Epizootology and Microbiology of VGMHA named after N.V. Vereshchagin, pure cultures of propionic acid bacteria (Propionibacterium freudenreichii no TU 9229-102-04610209-2002), acidophilus bacillus (Lactobacillus acidophilus 3е) and lactococci (sourdough on cottage cheese on pure cultures of lactic streptococci 9 9 04).

The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 4. The mixture is pasteurized at a temperature of 87 ° C with a holding time of 12 minutes, cooled to 33 ° C. A 40% solution of calcium chloride is added to the cooled mixture at the rate of 400 g of anhydrous salt per 1000 kg of the mixture and a 1% solution of milk-clotting enzyme preparation at the rate of 1 g per 1000 kg of the milk mixture is mixed and a combination starter containing bifidobacteria, propionic acid is added bacteria, acidophilus bacillus and lactococcus, in the amount of 5% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 4: 4: 0.5: 1.5, respectively.

Combined starter culture is prepared by mixing in the indicated ratio the starter cultures of bifidobacteria, propionic acid bacteria, acidophilus bacillus and lactococci prepared on pure cultures of bifidobacteria, propionic acid bacteria and lactic acid bacteria according to the instructions for the preparation and use of starter cultures for dairy products, and are used for dairy industry, and milk mixture.

The fermented mixture is stirred and fermented at a temperature of 33 ° C until a dense clot with an acidity of 100 ° T is formed. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 83%, after which the product is cooled and packaged. It is possible to use fruit and berry fillers, which are added in an amount of 12% to the product before filling.

Example 3. To implement the proposed method, a strain of bifidobacteria Bifidobacterium longum B-379 M, strain of acidophilus bacillus Lactobacillus acidophilus 317/402, pure cultures of propionic acid bacteria (Propionibacterium frcudenreichii according to TU 9229-102-04610209-200cus), Lact. lactis strain 378, Lactococcus lactis subsp. diacetilactis strain 500 ₆ , Lactococcus lactis subsp. cremoris strain 165 (lactococcus ratio 1: 1: 1).

The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 4. The mixture is pasteurized at a temperature of 86 ° C with a holding time of 15 minutes, cooled to 36 ° C. A 40% solution of calcium chloride is added to the cooled mixture at the rate of 400 g of anhydrous salt per 1000 kg of the mixture and a 1% solution of milk-clotting enzyme preparation at the rate of 1 g per 1000 kg of the milk mixture is mixed and a combination starter containing bifidobacteria, propionic acid is added bacteria, acidophilus bacillus and lactococcus, in the amount of 4% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 4: 4: 0.5: 1.5, respectively.

Combined ferment is prepared analogously to examples 1 and 2. The fermented mixture is mixed and fermented at a temperature of 36 ° C until a dense clot with an acidity of 95 ° T is formed. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 85%, after which the product is cooled and packaged. It is possible to use fruit and berry fillers, which are added in an amount of 15% to the product before filling.

Example 4. To implement the proposed method, a strain of bifidobacteria Bifidobacterium bifidum No. 4, pure cultures of propionic acid bacteria (Propionibactehum freudenreichii according to TU 9229-102-04610209-2002), strain of acidophilus bacillus Lactobacillus acidophilus 317/402, for pure cultures pure cultures of lactic streptococci according to TU 9229-369-00419785-04). The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 4. The mixture is pasteurized at a temperature of 85 ° C with an exposure of 15 minutes, cooled to 32 ° C. A 40% solution of calcium chloride is added to the cooled mixture at the rate of 400 g of anhydrous salt per 1000 kg of the mixture and a 1% solution of milk-clotting enzyme preparation at the rate of 1 g per 1000 kg of the milk mixture is mixed and a combination starter containing bifidobacteria, propionic acid is added bacteria, acidophilus bacillus and lactococcus, in the amount of 3% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 4: 4: 0.5: 1.5, respectively. Further, the technological process is carried out analogously to example 1, while the fermentation is carried out at a temperature of 32 ° C.

The characteristics of the finished product according to microbiological indicators in accordance with examples of the implementation of the proposed method are given in table 1.

Table 1 Microbiological indicators of the finished product The content of viable cells of the starter microflora in the product, million CFU / g Examples of the implementation of the proposed method Example 1 Example 2 Example 3 Example 4 bifidobacteria 87 ± 23 94 ± 21 110 ± 22 83 ± 33 acidophilus bacillus 210 ± 23 158 ± 30 180 ± 31 160 ± 26 propionic acid bacteria 64 ± 12 72 ± 17 78 ± 15 82 ± 17 lactococci 340 ± 37 270 ± 22 260 ± 27 320 ± 42

The content of viable cells of probiotic microflora in the product: bifidobacteria - 83-110 million CFU / g, acidophilus bacillus - 158-210 million CFU / g, propionic acid bacteria - 64-82 million CFU / g, corresponds to the prophylactic dose recommended by the RAMS Institute and indicates pronounced probiotic properties of the product. Achievement of the claimed technical result is achieved by the integrated use of characteristic representatives of probiotic microflora as part of the starter microflora. Additional enrichment of the product, along with bifidobacteria and lactobacilli, propionic acid bacteria, in comparison with the analogue (RU 2222953 C2, 02.10.2004), which does not provide for their use, will enhance the probiotic properties of the product, increase its biological value and quality.

The technical result is also achieved by the fact that the authors selected the ratio of microorganisms in the composition of the starter culture, the proposed fermentation regimes contribute to the development of all used starter cultures, which provides a sufficiently high rate of acid formation in the fermentation process (fermentation time is 8-10 hours), high sanitary and hygienic characteristics of the product (Table 2.), corresponding to the requirements of SanPiN 2.3.2.1078-01.

table 2 Sanitary Product Performance Name of indicator Product metric value Example 1 Example 2 Example 3 Example 4 The number of BGKP (coliforms) are absent in g of product 0.01 0.01 0.01 0.01 Pathogens including salmonella in 25 g of product no no no no S. aureus in 0.1 g of product no no no no Yeast CFU / g 10 fourteen 12 10 Mushrooms, CFU / g 5 5 7 5

The finished product is characterized by a pleasant sour-milk taste, a delicate pasty consistency. The characteristics of the product according to organoleptic indicators are given in table.3.

Table 3 Organoleptic characteristics of the product Name of indicator Characteristic Taste and smell Sour-milk, when using fruit filler - moderately sweet with a taste of the introduced filler Consistency Uniform, soft, pasty, when using fruit filler - with or without particles of fruit filler Color White, white with a cream tint, when using a filler - due to the color of the introduced filler, uniform throughout the mass

Information sources

1. Products from skim milk, buttermilk and whey / A. G. Khramtsov, E. F. Kravchenko, K. S. Petrovsky and others; Ed. A.G. Khramtsova and P.G. Nesterenko. - M .: Light and food industry, 1982. - 296 p.

2. Stepanova L.I. Handbook of a dairy production technologist. Technology mi recipes. In three volumes. T.1. Whole milk products - St. Petersburg: GIORD, 1999. - 384 p.

3. Patent RU 2040184 C1. A method of producing fermented milk paste / Suslov N.V., Polyanin A.N., Murashova P.M., Khrenova T.N., Sorokina N.P., Gudkova M.Ya .; The experimental biofactory of the Russian Agricultural Academy. Claim 05/26/93; publ. 07/27/95. - Bull. No. 21.

4. TU 10-02-02-789-82-92. Fermented milk product “Tonus”.

5. Khamagaev I.S., Belozerova L.M. Development of technology for a fermented milk product with propionic acid bacteria. // Problems of creating a new generation of domestic food products of increased nutritional and biological value - products of the 21st century: Abstracts of international reports. scientific conf. - Russian Academy of Agricultural Sciences. - Uglich, 1998 .-- p. 87-88.

6. RF patent No. 2222953. Method for the production of protein fermented milk product. / Grunskaya V.A., Borisova G.V., Filippova N.M., Parmenova N.M .; Vologda State Dairy Academy N.V. Vereshchagin. Claim 02/21/2002; publ. 02/10/2004. - Bull. Number 4.

Claims (1)

A method of producing a protein fermented milk product, including preparing a milk mixture, pasteurization, cooling to a fermentation temperature, introducing a ferment containing cultures of bifidobacteria, acidophilus bacillus and lactococci in an amount of 3-5%, fermentation, dehydration of a clot and cooling, characterized in that in the composition of the ferment propionic acid bacteria are additionally used with a ratio of bifidobacteria: propionic acid bacteria: acidophilus bacillus: lactococcus 4: 4: 0.5: 1.5, respectively, and the ripening is carried out ute at a temperature of 32-37 ° C for 8-10 hours