RU2337559C1 - Method of manufacturing sweetened condensed milk - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method involves introducing vitamin premix 730/4 into standardised milk, homogenisation, pasteurising the obtained mixture, condensing with addition of sugar syrup, cooling and introducing inoculating paste as an inoculant. Then microorganisms Bifidobacterium longum 379 M and Bifidobacterium adolescentis C-54 in the proportion of 3.5:3.5 and microorganisms Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in the proportion of 1.5:1.5 are introduced together under the temperature of 16-20°C in the amount of 1-5% of the product weight; crystallisation and further cooling follow.

EFFECT: improved probiotic, preventive and biological properties.

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Description

The invention relates to the food industry, in particular to the dairy, and can be used for the production of condensed milk with sugar with enhanced functional properties.

A traditional method for the production of condensed milk with sugar is known, including the acceptance and preparation of raw materials, normalizing the composition of milk, homogenizing normalized milk, pasteurizing, thickening with sugar syrup, cooling with seeding of crystalline lactose at a temperature of 33 ± 2 ° C in an amount of at least 0, 02% by weight of the product, crystallization, post-cooling to 18 ± 2 ° C, packaging and storage of the product [1].

The disadvantage of this method of producing whole condensed milk with sugar is its low biological value, as well as the unsatisfactory quality of the finished product, due to the fact that recrystallization processes are possible during storage.

A known method for the production of condensed milk fortified with sugar, including the normalization of raw milk raw materials, pasteurization, sugar, condensation, cooling to 31-37 ° C with the addition of crystalline lactose and crystallization, post-cooling [2]. Before pasteurization, a vitamin premix 730/4 is added to the normalized mixture at a ratio of 1.0: 0.00075, the premix being previously dissolved in boiled water at a temperature of 15-20 ° C in a ratio of 1: 1 with slow stirring, and then the mixture is stirred for 40-60 minutes.

The disadvantage of this method is to obtain a product with low biological value.

A known method of producing condensed milk with sugar, including the normalization of milk, the introduction of a vitamin complex, homogenization, pasteurization of the mixture, thickening with sugar syrup, cooling with seed, crystallization and post-cooling [3]. As a seed, a seed paste is used, after which microorganisms of the species Bifidobacterium longum 379 M and Bifidobacterium adolescentis C-54 are introduced together in a ratio of 1: 1 in an amount of 1-5% by weight of the product.

However, this method does not provide a product with high probiotic and biological value, due to the use of microorganisms of the same genus Bifidobacterium, which slightly increase the functional properties of the finished product.

Functional nutrition products are not medicines and are intended for consumption in order to optimize the functions of the human body. The composition of such products includes vitamins, bifidobacteria and lactobacilli, antioxidants, trace elements, dietary fiber, oligosaccharides, polyunsaturated fatty acids [4-7].

A simple and effective solution for the production of dairy products with beneficial microflora is the use of bacterial concentrates and vitamin premixes.

The technical result of the proposed method is to obtain a product with enhanced probiotic, prophylactic and biological properties.

The technical result is achieved by the fact that in a method comprising normalizing milk, adding a vitamin complex, homogenizing, pasteurizing the resulting mixture, thickening with sugar syrup, cooling with fine crystalline seeds, crystallization and post-cooling, according to the invention, a fine paste is used as fine crystal seeds, after which is introduced together with the microorganisms of the species Bifidobacterium longum 379 M, Bifidobacterium adolescentis C-54, Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in the ratio of 3.5: 3.5: 1.5: 1.5 an amount of 1-5% by weight of the product at a temperature of 16-20 ° C.

Whole or non-fat milk is used as raw milk, before pasteurization, vitamin premix 730/4 is added to it at a ratio of 1.0: 0,00075, respectively; moreover, the premix is pre-dissolved in boiled water with a temperature of 15-20 ° C in a ratio of 1: 1 with slow stirring, and then the mixture is thoroughly mixed for 40-60 minutes.

At a temperature of 33 ± 2 ° C, dry crystalline seed mixed with sugar is added to the condensed milk mixed with sunflower oil in an amount of 0.001-0.005% by weight of the product to form a paste; at a temperature of 18 ± 2 ° C, a bacterial concentrate of microorganisms of the species Bifidobacterium longum 379 M is added , Bifidobacterium adolescentis C-54, Lactobacillus acidophilus 97, Propionibacterium shermanii 12AE in a ratio of 3.5: 3.5: 1.5: 1.5.

Get the product of the following composition, wt.%:

Fat - 0-8.5

Sucrose - 43.5-45.0

Vitamin Premix - 0.172-0.207

Water - the rest

Acidity, ° T - 48-60

Viscosity, Pa · s - 2.0-10.0.

The introduced vitamin premix 730/4 includes vitamins A, E, B ₁ , B ₂ , B ₆ , B ₁₂ , PP, C, H, calcium pantothenate and folic acid.

Vitamin deficiency causes significant and many-sided damage to human health, enhances the negative effects of radiation on the human body, and increases the risk of cancer in conditions of increased radiation background.

Vitamins A, C and group B, which are part of condensed milk with sugar, have radioprotective properties, reducing the risk of cancer. Vitamin A, being an antioxidant, prevents the harmful effects of free radicals [5, 6].

In our country, bacterial preparations are widely used, containing in their composition domestic strains of acidophilus bacillus, bifido- and propionic acid bacteria. The strains Propionibacterium shermanii 12 AE and Lactobacillus acidophilus 97 are the property of the Museum of pure cultures of microorganisms of the Department of Epizootology and Microbiology N.V. Vereshchagin [8].

The resulting condensed milk with sugar is intended for the prevention of polyhypovitaminosis, the normalization of metabolism, and the reduction of the incidence in areas with poor environmental conditions, areas affected by the Chernobyl accident, and in large industrial regions; enrichment of the product with bifidobacteria improves the digestive system, suppresses conditionally pathogenic and putrefactive microflora in the intestine, prevents the development of dysbiosis, increases the body's immune defense, promotes the synthesis of organic acids, antibiotic substances, vitamins [4-6].

The functional properties of the finished product are provided by the culture of microorganisms of the bacterial concentrate. Improving the functional properties of the proposed condensed milk with sugar is achieved by the simultaneous action of all used cultures of microorganisms. The introduction of bifido-, lacto- and propionic acid bacteria into the microflora of the product has an antagonistic effect on the harmful intestinal microflora, increases the body’s immune status and resistance to gastrointestinal infections, and also promotes the synthesis of organic acids, antibiotic substances, vitamins [5-8] .

Example 1

In a known embodiment, acceptance and preparation of raw materials is carried out, milk composition is normalized, vitamin premix 730/4 is added at a ratio of 1.0: 0.00075, which is previously dissolved in boiled water at a temperature of 20 ° C in a ratio of 1: 1 with slow stirring. The resulting mixture is thoroughly mixed for 40 minutes, then homogenization is carried out at a pressure of 10 MPa, pasteurization at a temperature of 95 ± 2 ° C without exposure and thickening. After thickening, the condensed milk with sugar at a temperature of 60 ° C enters the vacuum cooler, where it is cooled to 20 ° C for 20 minutes. At the cooling stage, at a temperature of 33 ± 2 ° С, dry crystalline seed mixed with sugar in an amount of 0.001-0.005% by weight of the product with the formation of a paste is added to the condensed milk with sugar, and at a temperature of 18 ± 2 ° С a bacterial concentrate is added in an amount 1-5% by weight of the product. Microorganisms of the species Bifidobacterium longum 379 M and Bifidobacterium adolescentis C-54 in a ratio of 1: 1 are used as a bacterial concentrate. The titer of microorganisms in condensed milk with sugar is 10 ⁸ -10 ⁹ CFU / g

In the proposed embodiment, acceptance and preparation of raw materials is carried out, milk composition is normalized, vitamin premix 730/4 is added at a ratio of 1.0: 0.00075, which is pre-dissolved in boiled water at a temperature of 20 ° C in a ratio of 1: 1 with slow stirring. The resulting mixture is thoroughly mixed for 40 minutes, then homogenization is carried out at a pressure of 10 MPa, pasteurization at a temperature of 95 ± 2 ° C without exposure and thickening. After thickening, the condensed milk with sugar at a temperature of 60 ° C enters the vacuum cooler, where it is cooled to 20 ° C for 20 minutes. At the cooling stage, at a temperature of 33 ± 2 ° С, dry crystalline seed mixed with sugar in an amount of 0.001-0.005% by weight of the product with the formation of a paste is added to the condensed milk with sugar, and at a temperature of 18 ± 2 ° С a bacterial concentrate is added in an amount 1-5% by weight of the product. Microorganisms of the species Bifidobacterium longum 379 M, Bifidobacterium adolescentis C-54, Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in a ratio of 3.5: 3.5: 1.5: 1.5 are used as a bacterial concentrate. At the same time, the titer of microorganisms in condensed milk with sugar is at least 10 ⁹ CFU / g.

At the end of the cooling process, samples of condensed milk with sugar are taken, which are stored at a temperature of 8 ° C and analyzed after 10 days of storage. The main characteristics of condensed milk with sugar are presented in Table 1-3.

Table 1.
Organoleptic indicators of product quality Name of indicator Feature Options Famous Proposed Taste and smell Sweet, clean, with a pronounced taste of pasteurized milk, without extraneous smacks and smells. Consistency Homogeneous throughout the mass, without the presence of organoleptically felt crystals of milk sugar. Color White with a cream tint, uniform throughout the mass. table 2
Physico-chemical characteristics of the product Name of indicator Option Famous Proposed Moisture content, % 26.5 26.5 The total mass fraction of solids,%, including: 28.6 28.6 Fat% 8.5 8.5 Sucrose,% 43.5 43.5 Vitamin premix,% 0.172 0.172 Dynamic viscosity of the product, Pa.s 3.95 3.96 The average size of lactose crystals, microns 7.34 7.38

Table 3
Microbiological indicators of product quality Name of indicator Option Famous Proposed The number of mesophilic aerobic and facultative anaerobic microorganisms in 1 g of product, CFU 3.8 · 10 ⁴ 3.8 · 10 ⁴ Bacteria of the group of Escherichia coli (coli form) in 1 g of product Not detected Pathogens in 25 g (including salmonella) Not detected Bifidobacteria, CFU / g 6.710 ⁹ 7.210 ⁹ Lactobacilli, CFU / g - 1.510 ⁹ Propionic Acid, CFU / g - 1.510 ⁹

Example 2

Vitamin premix 730/4 is added to nonfat milk with a ratio of 1.0: 0.00075, previously dissolved in boiled water with a temperature of 20 ° C in a ratio of 1: 1 with slow stirring. The resulting mixture is thoroughly mixed for 60 minutes, then homogenization is carried out at a pressure of 10 MPa, pasteurization at a temperature of 95 ± 2 ° C without exposure and thickening. After thickening, the condensed milk with sugar at a temperature of 60 ° C enters the vacuum cooler, where it is cooled to 20 ° C for 20 minutes. At the cooling stage, at a temperature of 33 ± 2 ° C, dry crystalline seed mixed with sugar in an amount of 0.001-0.005% by weight of the product with the formation of a paste is added to the condensed milk with sugar, and at a temperature of 18 ± 2 ° C, a bacterial concentrate is added in an amount 1-5% by weight of the product. Microorganisms of the species Bifidobacterium longum 379 M, Bifidobacterium adolescentis C-54, Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in a ratio of 3.5: 3.5: 1.5: 1.5 are used as a bacterial concentrate. The finished product has the following composition, wt.%:

Fat - 0

Sucrose - 45.0

Vitamin Premix - 0.207

Water - the rest

Bifidobacteria, CFU / g - 6.9 · 10 ⁹

Lactobacilli, CFU / g - 1.4 · 10 ⁹

Propionic acid, CFU / g - 1.4 · 10 ⁹

The average size of lactose crystals, microns - 7.52

Acidity, ° T - 59

Viscosity, Pa · s - 4.2.

The product has a sweet taste, pure with a pronounced taste of pasteurized milk and added vitamins. The consistency is uniform throughout the mass, without the presence of perceived crystals of milk sugar, normally viscous.

Information sources

1. Technological instructions for the production of whole condensed milk with sugar TI 49. Approved 04/12/85.

2. Patent of Russia No. 2144772, A23C 9/00, 9/18, 2000.

3. Patent of Russia No. 2287281, А23С 9/00, 9/18, 2006.

4. Food chemistry. / Nechaev A.P., Traubenberg S.E., Kochetkova A.A. and etc.; Ed. Nechaeva A.P. Ed. 2nd. - St. Petersburg: GIORD, 2003 .-- 640 p.

5. Spirichev VB Vitamins, vitamin-like and mineral substances. - M.: MUFER, 2004 .-- 232 p.

6. Tutelyan V. A., Spirichev V. B. and other micronutrients in the nutrition of a healthy and sick person. - M .: Kolos, 2002 .-- 424 p.

7. Sokolovsky V.P., Wolfson G.G. Nutritional and medicinal value of milk and dairy products. - M.: Food Industry, 1968. - 79 p.

8. Patent RU 2222953, cl. A23C 9/12, 23/00, 2002.

Claims (1)

A method of producing condensed milk with sugar, including normalization, introduction of vitamin premix 730/4, homogenization, pasteurization of the mixture, thickening with sugar syrup, cooling with seed, which is used as seed paste, after which microorganisms of the species Bifidobacterium longum are applied together 379 M and Bifidobacterium adolescentis C-54 in an amount of 1-5% by weight of the product at a temperature of 16-20 ° C, crystallization and post-cooling, characterized in that together with microorganisms of the species Bifidobacterium longum 379 M and Bifidobacteriu m adolescentis C-54, which contribute in a ratio of 3.5: 3.5, contribute microorganisms of the species Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in a ratio of 1.5: 1.5.