RU2368144C2 - Desert product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing deserts, namely puddings. Method includes mixing of fluid milk base with cereal base. Flour, previously thermal treated at 100-150°C and boiled in water is used as cereal base. After that the mixture is mixed, pasteurised, cooled, gelatine is added to it. Additionally pasteurised milk is used as fluid milk base. Rice flour or corn flour boiled in water in ratio 1:9 is used as cereal base. Sweetening component is added before pasteurisation, gelatin is added as capsulae with immobilised microorganisms, fermented at 32-43°C during 4-7 hours, thermised, cooled down, packed and additionally cooled down during 8-16 hours.

EFFECT: invention allows to produce product with probiotic properties, increase its organoleptic properties and storage life.

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Description

The invention relates to the dairy industry and can be used in the manufacture of desserts, in particular puddings.

A known method of producing a protein fermented milk product with a grain additive of high resistance. The method involves pasteurization of skim milk, fermenting the mixture, preparing the mixture of components according to the recipe, mixing, secondary heat treatment - termination, stirring, packaging, packaging and post-cooling, wheat diet bran, the content of which in the finished product is 5, is introduced into the skim pasteurized milk before fermentation, 5-6.5%, before packaging, the product is cooled to a temperature of 40-50 ° C for 30-60 s, and thermalization, mixing and cooling are carried out in a chopper-dispersant ore [Patent No. 2245061 RU, IPC7 A23C 23/00, A23C 19/076].

The disadvantage of this method of producing a fermented milk protein product is the lack of probiotic properties.

The closest in technical essence to the proposed method is a dessert production method, comprising mixing a liquid milk base with cereal, adding sugar, cooling the resulting mixture before whipping, as a liquid milk base use skimmed milk powder reduced with water in a ratio of 1: 2, as cereal base - lentil flour, or oat, or pearl barley, previously heat-treated at 100-150 ° C and brewed with water in a ratio of 1:18, after which sugar, vanilla are added to the mixture , mix, pasteurize, cool to 35-40 ° C and injected prepared gelatin and citric acid in an amount of 1.25 g per 100 g of product to pH 5.5-5.7 [Patent No. 2227505 RU, IPC7 A23C 23/00 ].

The disadvantage of this method of dessert production is the lack of probiotic properties, its low organoleptic characteristics and short shelf life.

The technical result of the invention is to give the product probiotic properties, increase its organoleptic characteristics and shelf life.

The technical result is achieved in that in a method for the production of a dessert product, comprising mixing a liquid milk base with cereal, which is used as flour that has previously been heat treated at 100-150 ° C and brewed with water, after which the mixture is mixed, pasteurized, cooled, introduced gelatine, whole milk is used as a liquid milk base, which is pasteurized, rice or corn flour brewed with water in a ratio of 1: 9 is used, sweetened before pasteurization The gelatinous component is administered in the form of capsules with immobilized microorganisms, which are a combination of bifidobacteria and lactic acid cultures, then the mixture is fermented at a temperature of 32-43 ° С for 4-7 hours, terminated, cooled, packaged and cooled for 8-16 hours.

A method of manufacturing a dessert product is as follows: the raw milk is taken in mass 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, served to clean and normalize. Then the milk is pasteurized at a temperature of 80-90 ° C for 3 s and cooled. To obtain a uniform consistency, rice or corn flour is subjected to heat treatment at a temperature of 100-150 ° C and brewed with water in a ratio of 1: 9 at 100 ° C for 4-5 minutes, cooled, combined with milk, and a sweetening component is added. The mixture is kept for (30 ± 5) minutes with occasional stirring, then pasteurized, cooled to a temperature of 32-43 ° C, gelatin capsules with immobilized microorganisms are introduced, the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, again stirred for 15 min and fermented at a temperature of 38 ± 2 ° C for 4-7 hours until a sufficiently strong clot and active acidity pH 4.50-5.0 are formed.

Microorganisms immobilized as capsules on gelatin are a combination of bifidobacteria and lactic acid cultures. Immobilization of cultures is carried out by the method of encapsulation. For this, a suspension of microorganism cells is mixed with a gelatin solution at 40 ± 2 ° C and encapsulated in a cooled solution of sodium chloride with constant stirring, incubated for 20 minutes to solidify. To prepare the solution, the gelatin is pre-soaked in a 0.9% sodium chloride solution, incubated for 40-60 minutes, dissolved at a temperature of 95 ° C, cooled to 40 ° C. Immobilization allows you to protect the microbial cell from bacteriophages, increase the stability of the probiotic properties of the finished product.

The fermented product is served for thermalization at a temperature of 65-84 ° C with a holding time of 10-30 s and subsequent cooling to a temperature of 18-22 ° C. The finished product is packaged with a temperature of 20 ± 2 ° C and further cooled for 8-16 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The shelf life of the dessert product is 30 days.

When using the proposed method for the production of a dessert product, its organoleptic characteristics are improved by giving the product natural taste and aromatic properties and a delicate texture. The use of combinations of probiotic cultures allows you to give the product a pleasant sour-milk taste. The shelf life of the dessert product is increased due to the use of the thermalization process while preserving the probiotic properties, since the process of immobilization of microorganisms helps maintain cell viability in adverse conditions. The probiotic properties of the product are due to the fermentation process by probiotic cultures in an immobilized form, which will also allow microorganisms to overcome the acid barrier of the human stomach and have the greatest beneficial effect.

Table 1 shows examples of formulations of the proposed dessert product.

Table 1 Dessert product recipe Name of components Recipe per 1000 kg one 2 Whole milk with a fat mass fraction of 3.2% 594.0 590.0 Sweetening component - asasvit - STS 1,0 - Sweetening component - asasvit - TS 200 - 5,0 Rice flour 40,0 - Corn flour - 40,0 Drinking water 360,0 360,0 Capsule gelatin with immobilized microorganisms: a combination of bifidobacteria and lactic acid cultures - Bifidobacterium lactis and Lactobacterium acidophilum, Streptococcus thermophilum 5,0 Capsule gelatin with immobilized microorganisms: a combination of bifidobacteria and lactic acid cultures - Bifidobacterium bifidum and Lactobacterium acidophilum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diactilactis, Str. thermophilum. - 5,0 Total 1000 1000

Table 2 shows the organoleptic characteristics of the dessert product for the proposed recipes.

table 2 Organoleptic characteristics of the dessert product The name of indicators Characteristic recipe 1 recipe 2 Appearance and Consistency Homogeneous, gel-like, tender Homogeneous, resilient, tender Taste and smell Pure, sour-milk, without extraneous smacks and smells, with a slight aftertaste of rice flour, moderately sweet Pure, sour-milk, without extraneous smacks and smells, with a slight smack of cornmeal, moderately sweet Color Due to the color of the introduced cereal base, uniform throughout the mass

Table 3 shows the chemical composition and physico-chemical characteristics of the dessert product.

Table 3 The chemical composition and physico-chemical characteristics of the dessert product The name of indicators Characteristic and norm recipe 1 recipe 2 Mass fraction of solids,% 11.1 15.7 Mass fraction of fat,% 1.9 2.0 Mass fraction of protein,% 2.5 2,4 Mass fraction of carbohydrates,% 6.0 5.7 Active acidity, pH 4.8 4.8 Temperature at the outlet from the enterprise, ° С. 4 ± 2

The proposed method for the production of a dessert product allows you to expand the range of milk-containing products for functional purposes. The use of microorganisms immobilized in the form of capsules on gelatin for fermentation of the product provides a high content of viable microflora after termination, which makes it possible to characterize the dessert product as probiotic. The use of natural milk raw materials and rice or corn flour determines the creation of a useful product with pleasant organoleptic characteristics.

The use of this dessert product is recommended both in mass and special nutrition, which ensures the normalization of intestinal microbiocenosis and stimulates the body's metabolic processes.

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

The proposed method for the production of a dessert product has been tested in laboratory conditions at the Faculty of Technology of Milk and Dairy Products of Omsk State Agrarian University.

Claims (1)

A method of manufacturing a dessert product, comprising mixing a liquid milk base with cereal, which is used as flour that has previously been heat treated at 100-150 ° C and brewed with water, mixing, pasteurizing the mixture, cooling, introducing gelatin, characterized in that as liquid milk bases use whole milk, which is pasteurized, flour is used rice or corn, brewed with water in a ratio of 1: 9, before pasteurization, the sweetening component is added to the resulting mixture, but Atin administered in the form of capsules with immobilized microorganisms that are a combination of bifidobacteria and lactic acid cultures, and then the mixture was fermented at temperature of 32-43 ° C for 4-7 hours, termiziruyut, cooled, packed and doohlazhdayut for 8-16 hours.