RU2407349C2 - Composition for cultured milk dessert production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing desserts. The composition contains cow milk, a sweetening agent represented by concentrated berry syrup, a complex stabilising system, a complex starter based on a microorganism consortium, "Hydrovit 2448" vitamin premix. The complex stabilising system is represented by "Stabisol JT" or "Turrizin RM3" or "Turrizin RM4".

EFFECT: invention allows to improve organoleptic properties and food value of the dessert, impart probiotic properties thereto and extend storage life thereof.

3 cl, 3 tbl

Description

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

A known composition for the production of sour-milk dessert, including cow's milk, stabilizer, sourdough, egg powder, Coconut vegetable fat, skimmed milk powder, a sweetening component, which is used as concentrated berry syrup, sourdough, which uses condensed buttermilk, fermented with propionic acid bacteria.

[Patent No. 2289937 RU, IPC 7 A23C 23/00]

The disadvantage of this composition for the production of sour-milk dessert is that the dessert does not have probiotic properties.

The closest in technical essence to the proposed composition is a composition for producing a milk dessert, including cow's milk, sourdough, a sweetening component, a vegetable filler, and a stabilizer.

[Patent No. 2174320 RU, IPC 7 A23C 23/00]

The disadvantage of this composition to obtain a milk dessert is low nutritional value, low probiotic properties, low organoleptic characteristics, short shelf life.

The technical result of the proposed composition is to increase the organoleptic characteristics, nutritional value of the dessert, giving the dessert probiotic properties, increasing its shelf life.

The technical result is achieved by the fact that the composition for the production of sour-milk dessert, including cow's milk, a sweetening component, a stabilizer, a starter, a vitamin premix "Hydrovit 2448", a concentrated berry syrup is used as a sweetening component, a complex stabilizing system is used as a stabilizer, as a starter - a complex starter culture based on a consortium of microorganisms Bifidobacterium longum or Bifidobacterium bifidum and Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus acidophilus.

The introduction of the vitamin premix "Hydrovit 2448" increases the nutritional and biological values of the product, because Vitamins have an extremely high biological value. They participate in the metabolism, are necessary components of biocatalysis and the regulation of individual biochemical and physiological processes.

Introduction of less than 2.2 kg per 1000 kg of product into the Hydrovit 2448 vitamin premix composition will not provide sufficient saturation with vitamins to the level of need, and the introduction of more than 2.8 kg of vitamin premix per 100 kg will adversely affect the organoleptic characteristics of the product.

The use of an integrated stabilizing system, such as Turrizin RM3, increases the shelf life of the composition. Multicomponent stabilization systems, which include gellants and thickeners (modified starch, guar gum), which therefore have more diverse physicochemical properties and a wider range of compatible gelation mechanisms, create structures in the dessert that show greater resistance to destruction and greater ability to recovery in comparison with one-component stabilizers (gelatin, modified starch). The use of an integrated stabilizing system allows not only to improve the consistency of the finished product, but also increases its shelf life by reducing the amount of free moisture in the product.

When a complex stabilizing system is introduced into the composition, less than 14 kg per 1000 kg of product will adversely affect the quality of the consistency, it will be heterogeneous and unstable, and when a stabilizer is added more than 20 kg, the product will have a gummy consistency that is not typical for dessert products. Also, a heterogeneous and unstable consistency will adversely affect the shelf life of the product.

The proposed composition of the dessert increases its organoleptic characteristics due to the introduction of a sweetening component, in particular, the dessert acquires a taste flavor corresponding to the filler.

When a sweetening component of less than 55 kg per 1000 kg of product is introduced into the composition, the required content of minerals, carotenoids and bioflavonoids, macro- and micronutrients, which increase its nutritional value, is not provided, and when introduced more than 70 kg per 1000 kg of product, the organoleptic characteristics of the product worsen .

The use of berry or fruit concentrated syrups as a sweetening component will ensure that the product contains a complex of vitamins, carotenoids and bioflavonoids, macro and micronutrients that increase the nutritional value of the dessert.

Through the use of a complex starter culture based on a consortium of microorganisms, which provides a high content of viable cells of bifidobacteria (Bifidobacterium longum or Bifidobacterium bifidum) and lactic acid microorganisms (Lactococcus lactis subsp. Cremoris, a complex of stabilizing and Streptococcus thermophilus, Lactobus, we offer a stable composition production of sour-milk dessert allows you to give it synbiotic properties. As a result of the process of fermentation of the mixture at optimal temperature conditions for the growth of bifidobacteria (37 + 1 ° С), the total number of viable bifidobacteria cells in the finished product is 10 ⁹ -10 ¹⁰ , which makes it possible to characterize it as probiotic.

Table 1 shows the formulations of fermented milk dessert.

Table 1 Sour-milk dessert recipe Components Recipe per 1000 kg one 2 3 Sweetener Concentrated Lingonberry Berry Syrup - 60 70 Concentrated Berry Rosehip Syrup 55 - - Stabilizing System: Turrizin RM3 fifteen - - Turrizin RM4 - 16 - Stabisol JT - - 19 Vitamin Premix "Hydrovit 2448" 2.5 2,4 2,3 Complex starter culture based on a consortium of microorganisms Bifidobakterium longum or Bifidobakterium bifidum and Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus acidophilus 0.001 0.001 0.001 Cow's milk Rest Rest Rest

The composition for the production of sour-milk dessert is prepared as follows: in warm milk, with a 2.5% fat content of cow's milk, the complex stabilizing system is dissolved, the resulting mixture is homogenized, pasteurized, cooled to a fermentation temperature of 37 + 1 ° C, a sweetening component is introduced in the form of a concentrated berry syrup , the vitamin premix “Hydrovit 2448” and the developed complex starter culture based on a consortium of microorganisms with probiotic properties are mixed, poured into the consumer packaging and ferment in a thermostatic chamber at a temperature of 37 ± 1 ° C for 6 + 1 hour. Then to a temperature of 4 ± 2 ° C and sent for sale.

Table 2 shows the organoleptic characteristics of the dessert according to the proposed recipes.

table 2 Organoleptic indicators of dessert The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Appearance and Consistency Homogeneous, thick, delicate, glossy surface Homogeneous, thick, delicate, glossy surface Homogeneous, thick, delicate, glossy surface Taste and smell Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the introduced filler, moderately sweet Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the introduced filler, moderately sweet Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the introduced filler, moderately sweet Color Color-coded filler uniform in weight Color-coded filler uniform in weight Color-coded filler uniform in weight

The analysis of organoleptic indicators shows that the fermented milk dessert according to the claimed composition has improved organoleptic indicators due to the use of an optimally selected ratio of probiotic microflora in a consortium of microorganisms, the use of a sweetening component, a complex stabilizing system.

Table 3 presents the physico-chemical and microbiological indicators of the proposed fermented milk dessert.

Table 3 Physico-chemical and microbiological indicators The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Mass fraction of solids,% 12.5 ± 0.04 12.6 ± 0.04 12.7 ± 0.04 Mass fraction of protein,% 5.1 ± 0.04 5.2 ± 0.03 5.3 ± 0.03 Mass fraction of fat,% 2,50 ± 0,03 2.5 ± 0.03 2.5 ± 0.03 Mass fraction of carbohydrates,% 9.3 ± 0.05 9.5 ± 0.05 9.7 ± 0.05 Titratable acidity, ° T 80 ± 2 81 ± 2 82 ± 2 The number of cells, not less than CFU / g: lactic acid bacteria 10 ¹⁰ 10 ¹⁰ 10 ¹⁰ bifidobacteria 10 ¹⁰ 10 ¹⁰ 10 ¹⁰

Analysis of chemical, physico-chemical and microbiological indicators that the fermented milk dessert according to the claimed composition has high nutritional value and has good probiotic properties.

The proposed composition for the production of sour-milk dessert by introducing an optimally selected ratio of vitamin premix, a complex stabilizing system with probiotic components, a complex yeast based on a consortium of probiotic microorganisms allows to obtain a product with high organoleptic characteristics, increased nutritional value and high survival rate of probiotic microorganisms of the product in the process long shelf life. In addition, the use of the proposed composition for the production of sour-milk dessert will expand the range of synbiotic dairy products in the consumer market and satisfy the needs of various population groups for functional nutrition products.

The dessert obtained by the claimed composition contains a high number of viable cells of lactic acid and bifidobacteria, which ensures the quality and safety of sour-milk dessert.

The invention can be used both at mini-factories and at enterprises of large shift capacity, and the production of sour-milk dessert can be carried out on the same technological equipment as traditional dairy products.

The proposed composition for the production of sour-milk dessert was tested in laboratory conditions and passed an extensive tasting at the department "Technology of milk and dairy products" FSEI HPE "Omsk State Agrarian University".

Claims (3)

1. A composition for the production of sour-milk dessert, including cow's milk, a sweetening component, a stabilizer, sourdough, characterized in that it additionally contains a vitamin premix “Hydrovit 2448”, concentrated berry syrup is used as a sweetening component, a complex stabilizing system is used as a stabilizer, as a starter culture, a complex starter culture based on a consortium of microorganisms Bifidobacterium longum or Bifidobacterium bifidum and Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus acidophilus in the following ratio of components, kg per 1000 kg:
Concentrated Berry Syrup 55-70 Integrated Stabilization System 14-20 Vitamin Premix "Hydrovit 2448" 2.2-2.8 Integrated Ferment based on a consortium of microorganisms Bifidobacterium longum or Bifidobacterium bifidum and Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus acidophilus 0.0007-0.001 Cow's milk rest 2. The composition according to claim 1, characterized in that as a concentrated berry syrup use concentrated berry rosehip syrup or lingonberry syrup. 3. The composition according to claim 1, characterized in that as a complex stabilizing system using "Turrizin RMZ", or "Turrizin PM4", or "Stabisol JT".