RU2391844C2 - Method of manufacturing fermented milk butter - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing acid creamy butter. Invention includes cream pasteurisation, cooling, maturing, warming till kneading temperature. The cream is kneaded till oil layer forming, bacterial concentrate of such clean cultures as Bifidobacterium longum B 379 M, Lactobacillus acidophilus 97, Streptococcus diacetilactis, Propionibacterium shermanii 12AE in ratio 2:1:1:1, in amount of 3-5% and cooking oil in amount of 1.5-3% to butter mass with following mixing at temperature of 30-32°C during 5-10 minutes and cooling are added to the obtained layer.

EFFECT: invention allows to obtain product with increased probiotic, preventive and biological properties and to expand butter assortment.

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Description

The invention relates to the dairy industry and is intended for use in the production of oil - both for a normal diet and for diet food.

Functional nutritional foods have nutritional value, the ability to improve human health and increase the body's resistance to disease. The composition of such products includes dietary fiber, oligosaccharides, polyunsaturated fatty acids, antioxidants, vitamins, trace elements, bifidobacteria and lactic acid bacteria [1-4].

Functional food products are not medicines and are intended for daily use in order to optimize the functions of the human body [1-4].

The production of products with beneficial microflora in the conditions of the dairy industry requires the organization of an additional technological process for producing starter cultures, which increases production costs [5].

A simpler and more effective solution for the production of products with beneficial microflora is the use of bacterial concentrates.

Upon receipt of acid butter, cream is pasteurized at a temperature of 100-110 ° C; deodorized in the deodorizer chamber at a discharge of 0.03-0.04 MPa; cool; subjected to ripening, contribute 3-10% of the starter culture; heated to a whipping temperature and whipping cream until an oil layer is formed [6, 7].

Bacterial starter culture prepared on pure cultures of lactic streptococci is used to produce acid butter [6, 7].

Such a technology for the production of sour cream oil at dairy enterprises requires the organization of an additional technological process for producing starter cultures. Such production requires the introduction of a sufficiently large amount of starter culture - from 7% to 10%, which is not economically justified.

When producing oil, there is a problem of processing cream of high acidity. When processing excessively acidic cream (when the pH is lower than the isoelectric point of the proteins), the duration of their whipping is lengthened, and the buttermilk fat content increases. The oil production process is characterized by a high duration (up to 17-20 hours), significant energy consumption, and, consequently, an increase in the cost of the finished product.

The finished product is characterized by increased contamination. The disadvantage of this oil is its low biological and nutritional value, due to the use of microorganisms of the same species, which slightly increase the functional properties of the oil.

When producing starter culture for the production of sour butter, homoenzymatic lactic acid bacteria (S. lactic, S. cremoric, S. diacetilactic and others) are used, which form mainly lactic acid, as well as heteroenzymatic aroma-forming bacteria, which, in addition to lactic acid, form significant quantities other fermentation products - acetic and propionic acids, diacetyl, ethyl acetic ester, etc. To a large extent, the severity of taste and smell in sour cream is regulated by using starter cultures with a given aroma ratio - and acid-forming strains of bacteria [6, 7].

The essence of the biological maturation (souring) of the cream lies in the fermentation of the lactose in the cream with the help of lactic acid bacteria. As a result of this, a complex of aromatic substances and lactic acid accumulate in the cream, causing the formation of a specific aroma and pleasant sour-milk taste in the oil. Lactic acid, in addition, has a preserving effect - inhibits the development of putrefactive bacteria that are sensitive to acidic reactions [6, 7].

The degree of cream fermentation is set depending on the production conditions, subsequent storage of oil, consumer requirements. With an excessively high concentration of lactic acid, the activity of lactic acid bacteria can be suppressed, and yeast and molds with high acid resistance will develop, which is extremely undesirable. In addition, when fermenting cream to 85-90 ° T in plasma, chemical processes of fat spoilage can be activated.

There are two methods of biological ripening (souring) of cream - long and short.

With a long fermentation, the hot cream is first cooled from pasteurization temperature to 16-20 ° C, 2-5% of the starter culture is introduced and kept at this temperature for 4-6 hours. Fermenting cultures, developing at elevated temperature, form the required amount of lactic acid and aromatic substances. Then the cream is cooled to 4-6 ° C in the spring-summer and 5-7 ° C in the autumn-winter periods of the year, keeping them for 5 and 7 hours, respectively. The total duration of the cream preparation for churning is 15-17 hours. With this method, two periods are distinguished: first, the intensive course of biological processes and the accumulation of substances that cause the formation of a specific sour-milk taste and smell in the oil, followed by low-temperature processing (physical maturation) of the fermented cream. Such a regime is advisable when processing cream with increased initial bacterial contamination, since it accelerates the development of lactic acid bacteria that suppress extraneous microflora [6, 7].

The method of ripening cream at medium temperatures (14-17 ° C) is common in industry. The amount of bacterial yeast introduced in this case is 5-7%, the duration of fermentation is 12-16 hours.

Biological fermentation of cream at a low temperature (10-12 ° C) simplifies the process, however, excessively increases the exposure and requires significant amounts of leaven (10% or more). In this case, the leaven is introduced in two doses - before the physical maturation of the cream (at a temperature below 8 ° C) and immediately before they are whipped.

With short-term fermentation, the leaven is introduced into the cream after physical maturation in such an amount as to immediately achieve the required acidity. The required amount of introduced yeast is calculated. After making the leaven, the cream is kept (at least 30 minutes) for the accumulation of aromatic substances. However, the main amount of these substances is introduced with leaven. The acid butter produced by this method is characterized by a mild taste and smell [6, 7].

The known method of separate preparation of cream (proposed by A. Dudenkov) [7], which consists in the fact that only part of the cream is subjected to biological souring, then used as a starter for the rest, which is subjected to traditional long-term physical maturation. After that, the cream is mixed. In this case, options are possible that allow a different combination of biochemical souring and physical maturation of the cream over time.

A modified method for separate ripening and mixing cream of various acidity and viscosity is known, developed by the Lithuanian branch of VNIIMS, which allows to accelerate the ripening of cream and reduce production costs without affecting the quality of the oil. With this method, part of the cream (20-40% of the volume intended for churning) is pre-fermented at 19-20 ° C for 14-18 hours to a plasma acidity of 90-120 ° T. The amount of leaven used is 3-5%. Then, the viscous viscous cream is mixed in a ripening tank with freshly pasteurized cream quickly cooled to 3-7 ° C. The mixture is mixed well and the temperature is brought to a whipping temperature.

From the above it follows that the traditional technology for the production of sour cream butter from biologically fermented cream is a lengthy process and requires additional costs. In addition, with buttermilk and rinse water (when washing oil grains) up to 90-95% of the taste and aroma substances of cream and 65 - 92.6% of diacetyl are lost.

There are alternative methods for the production of traditional butter. The method consists in the fact that the cream is pasteurized at a temperature of 100-110 ° C; deodorized in the deodorizer chamber at a discharge of 0.03-0.04 MPa; cool; are ripening; heated to a whipping temperature and churning the cream, followed by the introduction into the reservoir of starter oil, prepared on pure lactic acid cultures in an amount of 3-7%, in the process of mechanical processing of oil at a temperature of 10-15 ° C [6, 7].

The known method [7-9], in which 2-3% of the fermentation of VNIMI containing S.lactic (mutants), S.acetoinicus is added to the oil reservoir containing 13-14% moisture. After development, the oil is kept for 1-3 days at a temperature of 5-10 ° C to activate lactic acid fermentation. The disadvantage of this method is the long process of oil production and the low biological value of an expensive product.

The known method proposed by the Lithuanian branch of VNIIMS [9], which consists in the fact that acidophilic-aromatic yeast enriched with dry skim milk is added to the layer of sweet cream butter. When oil is produced at batch oil producers, 2.3–2.7% of sourdough is added, containing 17.4–18.6% of dry matter with titratable acidity of 175–195 ° T, and when using continuous devices of 1.5–2, 2% sourdough containing 14-16% solids with titratable acidity of 160-185 ° T. Enrichment of acidophilic-aromatic starter culture with dry substances of milk increases its diacetyl-forming ability and causes an increase in physiologically important group B vitamins, biotin and pantothenic acid in oil.

There is a known method [7, 9], in which a bacterial starter culture is introduced into the oil reservoir during processing in the form of a mixture of it with a concentrate (permeate) obtained by ultrafiltration and evaporation of pre-fermented whey. Serum is inoculated with a starter culture consisting of strains capable of producing a significant amount of lactic acid at pH 4.5 or lower. The introduction of this mixture into the reservoir of oil contributes to the production of sour cream oil having a pH of about 5.3. In this oil, immediately after production, the content of diacetyl and other aromatic and flavoring substances corresponds to their required concentration in sour cream oil.

Known methods [7], providing for the introduction of oil into the reservoir during the processing of food flavorings, it is allowed to use flavorings produced by the All-Russian Institute of Fats in conjunction with starter cultures of lactic acid cultures. Aromatization of oil is possible by introducing into the formation a complex of flavoring and aromatic substances (diacetyl, lactic, acetic and formic acids).

A known method for the production of sour cream oil [10], in which during the production process the oil is enriched with sourdough containing mesophilic lactic streptococci or acidophilus bacilli, which is pre-mixed with flavoring brand VNIIZH 43M.

The disadvantages of methods using aromatization of oil include the use of unnatural additives that adversely affect the quality of the product.

Closest to the proposed solution is a method for the production of sour cream oil [11], in which fermentation of pure cultures of Streptococcus diacetilactis and bifidobacteria in an amount of 3-7%, together with vegetable oil up to 40%, is added to the oil reservoir, followed by mixing and processing.

A method of producing sour cream oil includes pasteurization of cream, ripening, making starter culture, churning the oil and processing it. The specified starter culture along with vegetable oil make after churning. Processing the oil reservoir is carried out at a temperature of 30-32 ° C for 5-10 minutes

However, the product obtained by the specified method is a butter substitute. Such substitutes are creamy and sandwich pastes, in which up to 40% of milk fat is replaced with vegetable fat. At the same time, the organoleptic properties of the resulting product are reduced. Such a process requires the introduction of a sufficiently large amount of leaven - up to 7%.

The disadvantage of all these alternative methods is to obtain a product that significantly loses the properties of natural butter. By its qualities, it approaches margarine or is a combined product with low nutritional and biological value.

The technical result of the proposed sour cream oil with functional properties is to create a product with enhanced probiotic, prophylactic and biological properties, as well as expanding the range of produced oil.

The aim of the present invention is to obtain acid butter with functional properties with improved organoleptic, dietary and prophylactic properties.

The goal is achieved by introducing bacterial concentrates into the oil reservoir during the production process.

Functional butter includes pasteurization of cream, cooling, ripening, heating to a whipping temperature, churning to form an oil layer, introducing into the formation a starter culture in the form of a bacterial concentrate that contains 379 M Bifidobacteriwn longum cultures, Lactobacillus acidophilus 97, Streptococcus diacetilacterium propion, 12AE. Bakconcentrate is added in a ratio of 2: 1: 1: 1, in an amount of 1-5% together with vegetable oil during its mechanical processing at a temperature of 30-32 ° C.

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 [12], and the Bifidobacterium longum strain B 379 M was isolated and deposited under No. B-2000 at the All-Russian Research Institute of Genetics.

The selected ratio of cultures in the composition of the concentrate, the proposed application temperature allow to obtain in 1 g of the finished product at least (3 ... 7) · 10 ⁸ CFU of bifidobacteria, acidophilus bacillus and propionic acid microorganisms.

The functional properties of the finished product are ensured by the culture of microorganisms of the concentrate [13]. Improving the functional properties of the proposed oil is achieved by the simultaneous action of all used cultures of microorganisms. The introduction of bifido- 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 [1-5].

In this decision of oil production, a product with increased nutritional and biological value is obtained, because The used bicconcentrate containing bifidobacteria gives the product new qualitative properties. Bifidobacteria are the natural bacterial environment of the human intestines. The use of products enriched with bifidobacteria helps to maintain and normalize the natural intestinal microflora, which leads to a healthy person. Dairy products with bifidobacteria are characterized by high dietary and probiotic properties, as they contain a number of biologically active compounds - free amino acids, volatile fatty acids, enzymes, antibiotic substances, macro- and microelements.

Bifidobacteria have a pronounced microbial antagonism, inhibit the growth and reproduction of pathogenic and conditionally pathogenic microorganisms. Due to these properties of bifidobacteria, the resulting oil has an increased shelf life of the product. Bifidobacteria actively participate in digestion, ferment carbohydrates, enhance protein hydrolysis, dissolve fiber, stimulate intestinal motility, are a natural sorbent, and have anti-allergic effects.

The use of bifidobacteria in combination with an acidophilic and aroma-forming culture, consisting of strains of Lactobacillus acidophilus and Streptococcus diacetilactis, provides significantly greater efficiency than each culture separately.

The ratio of the strains of bacterial concentrates within the selected limits ensures the unity of the nutritional, taste and probiotic properties of the finished product, increasing dietary value.

The introduction of the proposed bacterial concentrates in the composition of sour cream oil in the indicated proportions allows to improve the taste characteristics of butter simultaneously with imparting functional properties to the product, as well as to improve the elastic-plastic characteristics of the oil and increase its storage stability.

Vegetable oil is used as a food additive [3, 4, 5]. Vegetable oil is a natural complex of substances with a balanced biochemical composition, the main components of which (more than 40%) are glycerol esters with linoleic and linolenic acids. In addition, vegetable oil contains fat-soluble vitamins of group E with antioxidant activity, as well as provitamin A, P - in the form of a cephalin phosphatide concentrate. Vegetable oil increases resistance to infectious diseases, normalizes the liver and thyroid gland, lowers blood cholesterol, and helps protect against radioactive and x-ray radiation. Vegetable oil in the composition of butter improves the coherence of the structure of the oil and its elastic-plastic characteristics. In addition, vegetable oil is a fairly cheap and affordable product.

The obtained sour cream oil is intended for the prevention of polyhypovitaminosis, normalization of metabolism, reduction of morbidity in areas with unfavorable ecology, areas affected by the Chernobyl accident, 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, and promotes the synthesis of organic acids, antibiotic substances, vitamins [5].

EXAMPLE 1

To obtain sour cream butter, according to a well-known option: 373.6 kg of cream with a fat content of 35% is pasteurized at a temperature of 90 ° C for 10 minutes. The cooling of the cream, its physical maturation, heating to a whipping temperature, and churning in a batch or continuous blender are done according to generally accepted parameters for the production of sour cream. In the resulting oil layer (200 kg), 5 kg of bifidobacteria starter culture, 5 kg of pure cultures of Streptococcus diacetilactis cultures together with 8 kg of vegetable oil are introduced into the resulting oil layer during mechanical processing. The mixture is thoroughly mixed at a temperature of 30-32 ° C for 5-10 minutes. The finished product is cooled and packaged.

To obtain sour cream oil according to the proposed option: 373.6 kg of cream with a fat content of 35% is pasteurized at a temperature of 90 ° C for 10 minutes. The cooling of the cream, its physical maturation, heating to a whipping temperature, and churning in a batch or continuous blender are done according to generally accepted parameters for the production of sour cream. A bacterial concentrate is introduced into the resulting oil layer (200 kg) during mechanical processing, which contains 379 M Bifidobacterium longum, Lactobacillus acidophilus 97, Streptococcus diacetilactis, Propionibacterium shermanii 12AE cultures. The concentrate is introduced in a ratio of 2: 1: 1: 1, in an amount of 8 kg along with 6 kg of sunflower oil. The mixture is thoroughly mixed at a temperature of 30-32 ° C for 5-10 minutes. The finished product is cooled and packaged.

At the end of the cooling process, oil samples are taken and analyzed. The main characteristics of the resulting butter are presented in tables 1-3.

EXAMPLE 2

To obtain sour cream oil according to the known variant: 7 kg of bifidobacteria starter culture, 7 kg of pure cultures of Streptococcus diacetilactis cultures together with 8 kg of vegetable oil are introduced into the obtained oil layer of Example 1. The mixture is thoroughly mixed at a temperature of 30-32 ° C for 5-10 minutes. The finished product is cooled and packaged.

To obtain the butter according to the proposed option: a bacterial concentrate is introduced into the resulting oil layer of Example 1, which contains 379 M Bifidobacterium longum cultures, Lactobacillus acidophilus 97, Streptococcus diacetilactis, Propionibacterium shermanii 12AE. Bakconcentrate is added in a ratio of 2: 1: 1: 1, in an amount of 10 kg along with 6 kg of linseed oil. The mixture is thoroughly mixed at a temperature of 30-32 ° C for 5-10 minutes. The finished product is cooled and packaged.

The specific ratios of the components used in the production of oil were established experimentally. During storage, both at negative (-3 to -5 ° C) and positive (5 to 8 ° C) temperatures, the number of bifidobacteria cells remained constant for 45 days of storage.

Table 1 Organoleptic indicators of oil Name of indicator Feature Options Famous Proposed Taste and smell Pure, without extraneous smacks and odors, creamy, with a taste of pasteurization, typical for this type of oil Clean, without extraneous smacks and odors, creamy, with a pronounced after-taste of pasteurization, typical for this type of oil Consistency and appearance Plastic homogeneous throughout the mass. The cut surface of the oil is dry-looking or with the presence of single tiny droplets of moisture Dense, homogeneous. Homogeneous, plastic. The surface of the oil in the cut is dry in appearance Color The color is light yellow, uniform throughout the mass. The color is light yellow, uniform throughout the mass.

table 2 Physico-chemical characteristics of the oil Name of indicator Feature Options Famous Proposed Mass fraction of fat,% 72.5 72.5 Mass fraction of water,% 25 25 Mass fraction of SOMO,% 2.5 2.5 Acidity, ° T 21 21

Table 3 Microbiological indicators of oil Name of indicator Feature Options Famous Proposed The number of mesophilic aerobic and facultative anaerobic microorganisms in 1 g of oil, CFU 1.2 · 10 ⁵ 1.1 · 10 ⁵ Bacteria of the Escherichia coli group (coli form) in 0.01 g of oil Not detected Pathogens in 25 g of oil, including salmonella Not detected Staphylococcus aureus in 1 g of oil Not detected L.monocytogenes, CFU in 25 g Not detected The number of reducing bacteria Bifidobacteria, CFU / g 4 · 10 ⁶ 5 · 10 ⁸ Microorganisms of acidophilus bacillus Lactobacillus acidophilus, CFU / g 2 · 10 ⁶ 4 · 10 ⁹ Lactococcus lactis subsp. diacetilactis, CFU / g 2 · 10 ⁶ 5 · 10 ⁸

Information sources

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Claims (1)

A method for producing sour cream oil, characterized in that the pasteurization of the cream, cooling, cream maturation, churning, application of the pure bacterial concentrate Bifidobacterium longum B 379 M, Lactobacillus acidophilus 97, Streptococcus diacetilactis, Propionibacterium shermanii 12AE in the ratio: 1: 1, respectively, in an amount of 3-5% by weight of oil and vegetable oil in an amount of 1.5-3% by weight of oil, followed by stirring at a temperature of 30-32 ° C for 5-10 minutes and cooling.