RU2366194C2 - Production method of yoghurt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing yoghurt. Method provides for milk standartisation, its bactofugation, adding hydrocolloids of complex stabilising system and sweetening component, mixture homogenisation, pasteurisation at 94-98°C with extraction of 2-10 minutes, cooling till 32-43°C, adding of starter. Direct adding cultures combination is used as starter. After that obtained mixture is soured till pH 4.0-4.55 during 4-7 hours, cooled down, fruit filler is added in a stream, mixture thermal treatment is performed at 55-62°C with extraction of 10-30 seconds, it is cooled down till 18-22°C. Creatine is added in quantity 8-10 kilos. Then mixture is further cooled down during 8-16 hours.

EFFECT: invention allows to decrease of labour intensity of manufacturing process, obtain yoghurt with ergogenic properties, increased storage time.

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Description

The invention relates to the dairy industry and can be used in the production of yoghurts.

A known method of producing a fermented milk product, mainly yogurt, according to which whole milk is mixed with skimmed milk powder, hydrocolloids are introduced into the resulting mixture, homogenized, subjected to heat treatment at 80-140 ° C for 3 s to 15 min, then cooled to 20- 43 ° C, add starter, macerate to pH 4.0-4.6, cool, add fruit filler, further cool and pack [Patent No. 2130727 RU, IPC 6 A23C 9/12].

The disadvantage of this method of producing a dairy product, mainly yogurt, is its complexity and obtaining a product with low nutritional value.

The closest in technical essence to the proposed method is a method for the production of yogurt, including the introduction of a mixture of whole milk with skimmed milk powder hydrocolloids, homogenization of the mixture, pasteurization, cooling to 32-43 ° C, making starter culture, fermentation to pH 4.0-4, 55, cooling, adding fruit filler, packing and post-cooling for 8-16 hours, before making the mixture, the milk is pasteurized at a temperature of 80-90 ° C for 3 s and cooled, a complex stabilizing system is used as hydrocolloids subject, simultaneously with hydrocolloids, a sweetening component is introduced, pasteurization of the mixture is carried out at a temperature of 94-98 ° C for 2-10 minutes, combinations of direct application cultures are used as starter culture, fermentation is carried out for 4-7 hours, after cooling, the mixture is reserved, application the filler is carried out in a stream, at the same time as the filler, a vitamin or mineral food additive is added, before packing, the mixture is thermally heated at a temperature of 65-84 ° C with a holding time of 10-30 s and then cooled to a temperature of 18-22 ° C [ atent № 2280991 RU, IPC 6 A23S 9/12].

The disadvantage of this method of producing yogurt is the lack of ergogenic effect, short shelf life, the high complexity of the method.

An object of the invention is to obtain yogurt with ergogenic properties, increasing the shelf life, reducing the complexity of the method.

The technical result is achieved by the fact that in the method of producing yogurt, including normalization of whole milk, introducing simultaneously normalized hydrocolloids into the normalized milk — a complex stabilizing system — and a sweetening component, homogenizing the mixture, pasteurizing at a temperature of 94-98 ° C for 2-10 min, cooling to a temperature of 32-43 ° C, the introduction of starter culture - a combination of cultures of direct application, ripening to pH 4.0-4.55 for 4-7 hours, cooling, the introduction of fruit filler in the stream, termination of the mixture, subsequent cooling to a temperature of 18-22 ° C, packing and post-cooling for 8-16 hours, after normalization of milk, bactofuging is carried out, the mixture is thermalized at a temperature of 55-62 ° C, with a holding time of 10-30 s, and creatine is aseptically introduced into the packaging before packing the amount of 8-10 kg.

The method of production of yogurt is as follows: whole milk is taken by weight and quality, cooled to a temperature of 4 + 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to a temperature of 55 + 2 ° C and served for cleaning , then milk is normalized in a stream and subjected to bactofugation. Part of the normalized milk is reserved, hydrocolloids are introduced, which use the Stemix Oil integrated stabilizing system, including modified starch, gelatin, pectin, milk protein concentrate or Stemix Ultra, including modified starch, guar gum, pectin, milk protein concentrate, or "Multec MT", including modified starch, guar gum, pectin, edible gelatin, milk protein concentrate. At the same time as the hydrocolloids, a sweetening component is added to the mixture. Then the resulting mixture is mixed in a stream with normalized milk and enters the homogenizer. Homogenization is carried out at a pressure of 20-25 MPa. Next, the mixture is pasteurized at a temperature of 94-98 ° C with a holding time of 2-10 minutes. The mixture is cooled to a fermentation temperature of 38 ± 2 ° C and sent to the fermentation tanks. Combinations of direct starter cultures (DVS) are introduced in the stream, the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, mixed again for 15 minutes and left alone until ripening. Fermentation is carried out for 6 ± 1 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.2 ± 0.2. Fermented product is cooled to a temperature of 20 ± 2 ° C. Fruit filler, which is used aseptic processed and specially prepared fruits and berries stored at a temperature of 4 ± 2 ° C, is introduced into the fermented product in a stream, the resulting mixture is subjected to thermalization at a temperature of 60 ± 2 ° C with a holding time of 20 s and the subsequent cooling to a temperature of 20 ± 2 ° C. After cooling, creatine is aseptically added. Sensitive ingredients added before filling are injected into the product through a special filling device device that measures the flow of injection and its speed. This process guarantees the viability and stability of heat-sensitive functional ingredients, which eliminates the need for additional additives. The finished product is served on packaging with a temperature of 20 ± 2 ° C and is cooled for 10 ± 2 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The duration of storage of yogurt is 90 days.

When using the proposed method for the production of yogurt, the nutritional value of yogurt increases due to the addition of creatine at the final stage of the technological process of production, as a result of which a product with ergogenic effect is obtained. Moreover, the introduction of creatine is carried out in such quantities that help maintain a high level of rapid supply of energy to the athlete’s body during training with 500 g of yogurt. This method allows to increase the shelf life of yogurt by reducing the number of spore-forming microorganisms in milk and increasing its quality as a result of the bactofugation process, as well as changing the thermalization regimes, which ensures the preservation of the viable microflora of yogurt and, therefore, its probiotic properties.

Tables 1, 2, 3, 4 show examples of formulations of the proposed yogurt, depending on the type of starter culture.

Table 1
Yogurt Recipe 1 Components Recipe per 1000 kg one 2 3 Whole milk with a mass fraction of fat 1% 871.30 874.30 871.30 The stabilizing system "Multec MT" 6.00 Stemix Oil Stabilizing System 2.00 Stemix Ultra Stabilizing System 4.00 Sourdough: combinations of cultures of direct introduction: YF-L-702, L.casei-431, BB-12, in the ratio 1: 1: 1 0.6 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

table 2
Yogurt Recipe 2 Components Recipe per 1000 kg one 2 3 Whole milk with a mass fraction of fat 1% 871.30 874.30 871.30 The stabilizing system "Multec MT" 6.00 Stemix Oil Stabilizing System 2.00 Stemix Ultra Stabilizing System 4.00 Sourdough: combinations of cultures of direct introduction: ABY-3, L.casei-431, BB-12, in the ratio 1: 1: 1 0.6 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 3
Recipe 3 yogurt Components Recipe per 1000 kg one 2 3 Whole milk with a mass fraction of fat 1% 871.10 874.10 871.10 The stabilizing system "Multec MT" 6.00 Stemix Oil Stabilizing System 2.00 Stemix Ultra Stabilizing System 4.00 Sourdough: combinations of cultures of direct introduction: YF-L-702, ABY-6, L.casei-431, BB-12, in the ratio 1: 1: 1: 1 0.8 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 4
Yogurt Recipe 4 Components Recipe per 1000 kg one 2 3 Whole milk with a mass fraction of fat 1% 871.30 874.30 871.30 The stabilizing system "Multec MT" 6.00 Stemix Oil Stabilizing System 2.00 Stemix Ultra Stabilizing System 4.00 Sourdough: combinations of cultures of direct introduction: АВТ-6, L.casei-431, ВВ-12, in the ratio 1: 1: 1 0.6 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 5 shows the organoleptic characteristics of yogurt according to the proposed formulations.

Table 5
Organoleptic indicators of yogurt The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Recipe 4 Appearance and Consistency Homogeneous, with pieces of fruit, moderately viscous, tender Taste and smell Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the fruit filler introduced, moderately sweet Color Due to the color of the introduced filler, uniform throughout the mass

This method of production of yogurt allows you to expand the range of products that belong to the class of "functional", the high content of viable microflora, even after termination, allows you to characterize the product as probiotic. This yogurt helps to normalize intestinal microbiocenosis and stimulate the body's immune system. Yogurt is intended for both mass and sports nutrition. Creatine contained in yogurt improves the effect of phosphocreatine in skeletal muscle cells. It is believed that this improvement has a beneficial effect on the ability of muscles to work. Firstly, a greater amount of phosphocreatine provides faster recovery of adenosine triphosphate, which is an energy supplier for short-term work with high intensity, such as sprinting, jumping and lifting. Secondly, phosphocreatine delays cellular hydrogenic ions, which are responsible for the production of lactic acid and, therefore, for fatigue during work. Thus, the use of creatine can give an ergogenic effect, increasing the strength of muscle contractions and prolonging anaerobic work.

The invention can be used both in mini-factories and in enterprises of large shift capacity.

The proposed yogurt is made and tested in laboratory conditions at the Faculty of Technology of Milk and Dairy Products of Omsk State Agrarian University.

Sources of information taken into account when preparing the application:

Patent No. 2130727 RU, IPC 6 A23C 9/12, Patent No. 2280991 RU, IPC 6 A23C 9/12 (prototype).

Claims (1)

A method for the production of yogurt, including the normalization of whole milk, the addition of hydrocolloids to the normalized milk - a complex stabilizing system and a sweetening component, homogenization of the mixture, pasteurization at a temperature of 94-98 ° C for 2-10 min, cooling to a temperature of 32-43 ° C, fermentation - combinations of cultures of direct application, ripening to pH 4.0-4.55 for 4-7 hours, cooling, adding fruit filler in a stream, terminating the mixture, subsequent cooling to a temperature of 18-22 ° C, packing and after-cooling 8-16 hours, characterized in that after normalization of the milk, bactofugation is carried out, the mixture is thermalized at a temperature of 55-62 ° C with a holding time of 10-30 s, and creatine in the amount of 8-10 kg is aseptically introduced before packaging.