RU2379901C2 - Production method of sour cream product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves normalisation of cream, pasteurisation, homogenisation, refrigeration of cream, fermentation with a multicomponent ferment composed of bacterial preparations of direct application of PB-SM containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Streptococcus salivarius subsp.thermophilus, and "Bifilakt-D", ripening of the cream, mixing of the sour cream, packing, marking, cooling and ripening of the sour cream. Before pasteurisation, the normalised cream receive cedar ground oil-cake at the rate of 3% which is first dissolved in a small amount of cream at 40-60°C and held for 30 minutes. Ripening is performed at 33±1°C until a clot forms with acidity of 50-55°T.

EFFECT: method enables to improve preventive properties, nutritive and biologic value of the product, improve its structure and consistency, accelerate production of the sour cream product and expand the range of symbiotic milk products for functional nutrition.

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Description

The invention relates to the dairy industry and can be used in the production of new generation synbiotic dairy products used as biologically valuable food additives in the human diet.

A known method of producing sour cream, including the normalization, pasteurization, homogenization and cooling of the cream to a fermentation temperature, the introduction of a combined bacterial starter culture, consisting of a mixture of acid-forming cultures of Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus (not mucous race), cream bacteria Streptococcus cre Streptococcus diacetilactis in an amount of 3-5 wt.% In the ratio (0.9-1.1) :( 0.7-0.9) :( 0.4-0.6) :( 0.2-0.4 ) respectively; mixing, ripening at a temperature of (25 ± 5) ° С until a clot forms with an acidity (85 ± 15) ° С, cooling, aging and packing in containers. Moreover, packaging in containers is carried out before and after ripening the product [patent No. 2147406, IPC A23C 13/12].

The disadvantage of this method is the lack of a preventive effect, a short shelf life of the product.

The closest technical solution is a method for the production of sour cream, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation and souring of cream, mixing sour cream, packaging and labeling, cooling and ripening of sour cream. Moreover, in the production of sour cream, a mixture of the bacterial preparation PB-SM (direct application) and the bacterial preparation "Bifilact-D" (direct application) is used as a starter, and after normalization, the stabilizer is additionally added to the cream [patent No. 21218795, IPC А23С 13/12] .

The disadvantage of this method is the low preventive effect and the duration of the production process.

The technical result of the invention is to increase the prophylactic properties of the product and reduce the duration of its production.

This task is achieved by the fact that in the method of manufacturing a cream product, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation with multicomponent yeast, consisting of bacterial preparations of direct application of PB-SM containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactococcus lactocis cremremisis, Lactococcus lactis subsp.lactis, Streptococcus salivarius subsp.thermophilus and Bifilact-D, cream cream, stir cream cream, packaging and labeling, cooling and ripening sour cream, into normalized cream before pasteurization it is administered cedar oil meal, fermentation process conducted at a temperature (33 ± 1) ° C to acidity of clot formation (50-54) ° T.

Products developed using vegetable fiber (cedar oil meal) positively affect the function of the gastrointestinal tract, accelerating intestinal transit and motility, help cleanse the body as a result of sorption of bile acids from various toxins and metabolic products, and also prevent ion absorption heavy metals, radionuclides due to ion exchange and complexing properties. Promote a high level of adsorption of opportunistic microorganisms while enhancing the intestinal synthesis of vitamins B ₁ , B ₂ , B ₆ , PP and folic acid, which favorably affects the growth of lactobacilli and bifidobacteria. In addition, cedar meal is a highly nutritious product, which includes proteins, nitrogenous substances, carbohydrates, lipids, minerals, vitamins B, and E, a wide range of amino acids.

The method is as follows. Cow's milk is separated at a temperature of 40-60 ° C, taking into account the approximation of the mass fraction of fat in the cream obtained to the desired. The cream is normalized for fat with whole cow's milk or skim milk. The required fat content of normalized cream is set depending on the norm of the introduced starter culture. Cedar meal in the amount of 3 wt.% Contribute to normalized cream before pasteurization, after dissolving them in a small amount at a temperature of 40-60 ° C and left to swell for 30 minutes.

Normalized cream with cedar oil meal pasteurized at a temperature of 95 ° C, the exposure time of 15-20 C. The pasteurized creamy mixture immediately undergoes single-stage homogenization at a pressure of 8-12 MPa, followed by exposure to pasteurization temperature for 10-15 minutes. This makes it possible to obtain a product with a thicker and more uniform consistency. By changing the homogenization regimes (allowed within 10-15 MPa), the consistency is regulated in the desired direction, as well as a decrease in serum in the finished product. The pasteurized and homogenized creamy mixture is cooled to a temperature of 33 ± 1 ° C and fermented with multicomponent yeast in an amount of 5 wt.%. Sour cream sourdough is activated in sterilized or pasteurized milk. The mixture is stirred for 10-15 minutes.

In the reservoir method for the production of sour cream product, the cream mixture is fermented directly in the tank at a temperature of 33 ± 1 ° C until a clot with an acidity of 50-54 ° T is formed at the end of the fermentation, the fermented cream mixture is mixed until a homogeneous consistency is served and served on bottling. The duration of filling sour cream product from one container should not exceed 2 hours. Packaged sour cream product is sent to the refrigerator with a temperature of 4 ± 2 ° C. Simultaneously with cooling, the sour cream product ripens within 6-10 hours.

In a thermostatic method for the production of sour cream product, the fermented cream mixture is stirred for 12 ± 2 minutes and immediately sent for bottling. After packaging, the fermented creamy mixture is sent to a thermostatic chamber for ripening at a temperature of 33 ± 1 ° C until a clot with an acidity of 50-54 ° T is formed. The ripening time is 5.5 ± 1 hour. Packaged sour cream product is sent to a refrigerator with a temperature of 4 ± 2 ° C and a relative humidity of 80-85%. The duration of cooling and ripening is 6-10 hours.

The finished product must have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick, slightly viscous consistency, a pine nut flavor is allowed.

The duration of storage of the sour cream product at a temperature of 4 ± 2 ° C is 20 days from the end of the process.

Recipes for the product sour cream are presented in table 1.

Table 1
Recipe for the product sour cream mdzh 10% Name of indicator Consumption rate, kg Cream with a mass fraction of fat 35% 216.73 Whole milk fat mass fraction of 3.2% 751,27 Cedar meal thirty Multicomponent activated sourdough on pasteurized skim milk m.d.zh. 0.005% 2 Total output: 1000 Note: when using raw materials with other physicochemical parameters, recalculations are made.

When using the proposed method, the prophylactic properties of the product are increased by increasing the viable cells of bifidobacteria at the end of the shelf life, the titer of which in the product is 10 ⁷ CFU / cm ³ and mesophilic milk lactococci - 10 ⁸ CFU / cm ³ , the time of the process of souring the cream mixture is reduced by 2 hours (table 2).

table 2
Quality end-of-life products Indicators Characteristic The control Experience Organoleptic indicators: Color White Creamy white Taste, smell, aroma Pure, sour milk cream Pure, sour-milk creamy with a taste of pine nuts Consistency Homogeneous, even dense clot Homogeneous, gentle, viscous, even dense clot, with a glossy surface Mass fraction of fat,% 10 10 Mass fraction of protein,% 3.0 3.2 The duration of the formation of a clot, h 8.5 ± 0.5 5.5 ± 1.0 Titratable acid, ° T 87 ± 2 67 ± 3 Active acidity, pH 4.65 ± 0.10 4.90 ± 0.10 The amount of lactic acid, g 0.5729 ± 0.0257 0.4019 ± 0.0257 Lg number of cells of microorganisms CFU in 1 cm ^{3 of the} finished product: Lactic acid bacteria 10.04 10.54 Bifidobacteria 8.04 9.48 Flavoring ability, min 11.6 ± 0.3 8.20 ± 0.30 The degree of syneresis of the bunch,% 1.20 ± 0.03 0.80 ± 0.03 BGKP (coliforms) in 0.001 cm ³ Pathogenic, including Not allowed Not allowed Salmonella in 25 cm ³ Not allowed Not allowed S.aureus in 0.1 cm ³ Not allowed Not allowed Yeast, mold, CFU / g, not more than fifty fifty Note: Sour cream mj was used as a control sample. 10% developed by the prototype.

The use of cedar meal as a component allows to increase the nutritional and biological value of the product, improve its structure and consistency (Tab. 3), expand the range of synbiotic dairy products for functional nutrition.

Table 3
Structural and mechanical properties of clots Research options Effective viscosity with a shear rate gradient of 48.6 s ^-1 and a temperature of 18 °, Pa · s The degree of destruction of the structure of the bunch,% The degree of restoration of the structure of the clot,% The degree of syneresis,% Undisturbed structure of the bunch, η _n The destroyed structure of the clot, η _p The restored clot structure, η _in The control 1,552 ± 0,029 1.004 ± 0.018 1.221 ± 0.024 35.3 78.7 1.2 ± 0.03 Experience 1,5b4 ± 0,03b 1,038 ± 0,019 1.278 ± 0.028 33.6 81.7 0.8 ± 0.03

The proposed cream product was made and tasted at the department of "Technology of milk and dairy products" of the Omsk State Agrarian University.

The invention can be used both in dairy kitchens, mini-factories in the production of small amounts of sour cream, and in dairy plants in the production of large quantities of the specified product.

Claims (1)

A method of producing sour cream product comprising a normalization cream, pasteurization, homogenization and cooling of the cream, sourdough fermentation polycomponent consisting of bacterial preparations direct application PB-CM containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Streptococcus salivarius subsp.thermophilus and "Bifilact-D", cream fermentation, mixing cream, packaging and labeling, cooling and ripening sour cream, characterized in that cedar is introduced into normalized cream before pasteurization meal in the amount of 3%, which is pre-dissolved in a small amount of cream, at a temperature of 40-60 ° C and maintained for 30 minutes, and fermentation is carried out at a temperature of 33 ± 1 ° C until a clot with an acidity of 50-55 ° T.