RU2395973C1 - Method of manufacturing fermented milk drink "chigyan" from cow milk - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry, in particular to methods of production of fermented milk drinks. Cow milk is cleaned, its acidity and acidity of its ferment are determined, the ferment containing L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris is added, the ferment is mixed with the milk at a ratio of 1:19, it is shaken for 28-30 minutes, maturated, shaken again for 5-6 minutes, poured into containers and kept at a temperature of 15-35C during 21.5-22 hours up to acidity 9516.2T. ^ EFFECT: invention enables to improve sensory characteristics of the drink and improve its biological value. ^ 2 tbl, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to the dairy industry, in particular to methods for the production of fermented milk drinks and can be used in the production of Kalmyk national drink.

State of the art

A known method for the production of “Ayran” fermented milk drink, including the normalization of milk with buttermilk or skim milk, or a mixture thereof, pasteurization of a normalized mixture, cooling to a fermentation temperature of 34-38 ° C, making starter culture containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirring for 13-17 minutes, packaging in consumer packaging, ripening at a temperature of 34-38 ° C for 10-14 hours and cooling, while natural concentrate is added to the normalized mixture casein or milk protein-lipid concentrate in an amount of 5-20% by weight of the mixture, or food structuring concentrate with a solids content of 30-40% in an amount of 5-6% by weight of the mixture, the resulting mixture is homogenized, the yeast is added in an amount of 0.1 -1.0% by weight of the mixture, and fermentation lead to an acidity of 100- 120 ° T (see Pat. RU No. 2197090, class A23C 9/12, A23C 9/127, A23C 9/13, published on January 27, 2003).

The disadvantage of this method is the complexity of its preparation, high costs.

A known method of preparing koumiss, including the normalization of the milk base, pasteurization, cooling to the fermentation temperature, making the yeast, fermentation, bottling, cooling, while the milk base is a mixture containing 60% mare’s milk, 30% whole cow’s milk, normalized to the content casein 1.0% boiled water at room temperature in an amount of 10-15% of whole cow's milk, depending on the content of casein in it, and the amount of leaven is 10% of the milk base (see US Pat. RU 2289932, cl. A23S 9/127, publ. 27.12.2006).

The closest in technical essence and the achieved positive effect and accepted by the authors for the prototype is a method for the production of “Ayran Karachaevsky” fermented milk drink, including milk purification, heat treatment, cooling to a fermentation temperature of 34-38 ° С, introduction of a starter culture containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirring, pouring into containers, ripening, aging the mixture and cooling the finished product, while the heat treatment is carried out by boiling for 8-10 minutes, the yeast is added in an amount of from 0.1 to 1 , 0% by weight of the mixture, and mixing is carried out for 20-30 s, and the mixture is aged at ambient temperature from 15 to 35 ° C for 9-11 hours to an acidity of 100-130 ° T (see US Pat. RU No. 2197091, class A23C 9/12, A23C 9/127, published on January 27, 2003).

The disadvantage of this method is the high cost of its preparation.

Disclosure of invention

The objective of the invention is to develop a method for the production of fermented milk drink from cow's milk, with improved quality and biological value.

The technical result that can be obtained using the present invention is to improve the quality and biological value of the drink.

The technical result is achieved using a method for the production of a fermented milk drink from cow's milk, including the purification of milk, determination of the acidity of milk and sourdough, introduction into milk at a temperature of 34-35 ° C, sourdough containing lactobacilli L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris, mixing the starter culture with milk in a ratio of 1:19 to obtain the initial acidity of the mixture 30-35 ° T, shaking the mixture for 28-30 minutes, settling for 15-20 minutes, re-shaking for 5-6 minutes, bottling and aging the mixture at a temperature of 15-35 ° C for 21.5-22 hours to an acidity of 95 ± 16.2 ° T.

Thus, after determining the acidity of the starter culture and milk, fermentation is carried out, but since the acidity of the starter culture is too high, mixing with fresh milk is carried out in a ratio of 1:19, that is, one part of the starter culture and 19 parts of fresh milk, which depends on the acidity of the starter culture, 1:19 taken in order to obtain an initial acidity of the starter culture 30-35 ° T, with such acidity favorable conditions are created for the fermentation of fermented milk and lactobacilli.

The essence of the method for the production of CHIGYAN fermented milk drink from cow's milk is as follows.

Cow's milk, fresh, of any fat content is purified, a starter containing lactobacilli is introduced: L. bulgaricum, L. thermophilus, L. acidophilus and L. Cremoris, mixed, poured into containers, fermented, and the mixture is aged at ambient temperature of 15-35 ° C and cool the finished product, while fresh milk is used at a temperature of 34-35 ° C and before making the sourdough, the acidity of the sourdough of cow and cow's milk is determined, and at an average acidity of the sourdough 335 ° T, and milk 21 ° T, the sourdough and milk are mixed respectively, in a ratio of 1:19 to obtain initial acidity of the starter culture from 30 ° T to 35 ° T, followed by mixing after stirring for 28-30 minutes, settling for 15-20 minutes, repeated stirring for 5-6 minutes and holding the mixture for 21.5-22 hours up to acidity 95 ± 16.2 ° T.

The implementation of the invention

Examples of specific performance of the production method of fermented milk drink "CHIGYAN" from cow's milk.

Example 1. The production of fermented milk drink from cow's milk is as follows. Fresh cow's unpasteurized milk is taken, purified and lactobacilli containing starter culture is added: L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris, mixed, poured into a container, fermented, the mixture is kept at ambient temperature 15-35 ° С and cool the finished product, while cow’s milk is used at a temperature of 34-35 ° C and before making the starter culture, the average acidity of the starter and milk is determined in accordance with GOST 3624-92, while the average acidity of the starter culture of the cow is 335 ° T, and milk 21 ° T, so as the acidity of the starter culture is high, mixing with fresh milk is carried out in a ratio of 1:19, that is, one part of the sourdough and 19 parts of fresh milk, the amount of which depends on the acidity of the sourdough and with this ratio, the initial acidity of the sourdough is 30-35 ° T, and favorable conditions for fermentation are created with these acidity parameters fermented milk and microorganisms, after mixing, the mixture is shaken for 25 minutes, then settled for 10 minutes, shaken again for 3 minutes, poured into a container, determine the acidity of the mixture in a container, which is 36.0 ° T is left at a temperature of 15-35 ° C for further fermentation and ripening for 18 hours, after which the acidity of the fermented milk drink is measured, which is 90 ° T.

The resulting drink does not meet the organoleptic characteristics, namely it has a sour taste.

Example 2. Carried out analogously to example 1, but after mixing, the mixture is shaken for 28 minutes, defended for 15 minutes, shaken again for 5 minutes, poured into a container, determine the acidity of the mixture in a container, which is 36.7 ° T, leave at a temperature of 15-35 ° C for further ripening and ripening for 21.5 hours, after which the acidity of the fermented milk drink is measured, which is 95 ± 16.2 ° T.

The resulting drink from cow's milk corresponds to organoleptic indicators:

- the clot is penetrated by gas bubbles, the consistency is tender, heterogeneous;

- the color is milky, with a slightly yellowish tint;

- Sour milk smell without extraneous odors;

- fermented milk taste, refreshing without extraneous smacks.

Example 3. Carried out analogously to example 1, but after mixing, the mixture is shaken for 30 minutes, defended for 20 minutes, shaken again for 6 minutes, poured into a container, determine the acidity in the container, which is 36.7 ° T, leave at a temperature of 15-35 ° C for further ripening and ripening for 22 hours, after which the acidity of the fermented milk drink is measured, which is 95 ± 16.2 ° T.

The resulting drink from cow's milk corresponds to organoleptic indicators.

Example 4. Carried out analogously to example 1, but after mixing, the mixture is shaken for 35 minutes, defended for 25 minutes, shaken again for 10 minutes, poured into a container, determine the acidity in the container, left at a temperature of 15-35 ° C for further ripening and ripening for 25 hours, after which they measure the acidity of the fermented milk drink, which is 105 ° T.

The resulting drink from cow's milk does not meet the organoleptic characteristics, namely, it has a pronounced sour taste.

Thus, the most optimal and appropriate organoleptic indicators is a fermented milk drink from cow's milk according to examples 2, 3.

The shelf life of the CHIGYAN fermented milk drink from cow's milk is 4 days at a temperature of (+7) ° С - (+12) ° С, which was determined on the basis of experimental studies, while the acidity remained unchanged for 5-6 days, but organoleptic indicators change dramatically, namely the taste becomes sharp acidic that it is impossible to drink, the color and smell do not change.

Organoleptic characteristics of fermented milk drink "CHIGYAN" from cow's milk after 21.5-22 hours of fermentation are given in table 1.

The physicochemical studies of the CHIGYAN fermented milk drink from cow's milk in% are given in table 2.

table 2 Indicators Sour milk drink "Chigyan" Bovine Water 94 ± 0.012 Squirrels 3.0 ± 0.2 Fats 2.1 ± 0.5 Solids 6.0 ± 2 Acidity, ° T 95 ± 16.2

The invention in comparison with prototypes and other known technical solutions has the following advantages:

- improving the quality and nutritional value;

- cleansing the body of intermediate metabolic products;

- cleansing the intestines from ballast substances (improves microbiocenosis);

- Improving physical fitness, increasing tone, muscle strength;

- removal of muscle fatigue syndrome;

- active weight loss, normalization of appetite and digestion;

- Acceleration of scarring ulcers;

- acceleration of lung recovery in bronchial asthma and chronic bronchitis;

- lowering cholesterol and blood sugar;

- prevention of the development of atherosclerosis, strokes and heart attacks, hypertension, diabetes mellitus, kidney stones, gout.

Claims (1)

A method for the production of a fermented milk drink from cow's milk, including the purification of milk, determination of the acidity of milk and sourdough, introduction into milk having a temperature of 34-35 ° C, sourdough containing lactobacilli L. bulgaricum, L. thermophilus, L. acidophilus and L. cremoris, mixing the starter culture with milk in a ratio of 1:19 to obtain the initial acidity of the mixture 30-35 ° T, shaking for 28-30 minutes, settling for 15-20 minutes, re-shaking for 5-6 minutes, pouring into containers and holding the mixture at a temperature of 15-35 ° C for 21.5-22 hours to an acidity of 95 ± 16.2 ° T.