RU2413419C1 - Method for production of fermented drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and in particular to production of fermented drinks on the basis of secondary dairy raw materials. Method to prepare fermented drink includes pasteurisation of dairy raw materials - nonfat milk or buttermilk or milk whey, cooling down to fermentation temperature, addition of a ferment, containing lactic-acid bacteria Streptococcus thermophilus and bacteria Mannheimia succiniciproducens at the ratio of 1:2, fermentation, additional of sugar syrup, cooling of produced clot and bottling of finished product.

EFFECT: invention makes it possible to improve organoleptic properties, to produce drink with stable balanced composition and long shelf life, and also to expand assortment.

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Description

The invention relates to the food industry and can be used at dairy enterprises in the production of drinks based on milk protein-carbohydrate raw materials.

Fermented products are products made from whole milk or its derivatives (cream, skim milk and whey), obtained by fermentation with scum or sourdough. Sour-milk products include cottage cheese, sour cream, yogurt, kefir, fermented baked milk, acidophilus, etc.

A known method of preparing a fermented milk drink based on whey, including pasteurization of whey, cooling, making kefir starter, fermentation, cooling and bottling, with the addition of citric and sorbic acid (RF patent No. 2303877, IPC ⁷ A23C 21/00, publ. 10.08. .2007).

The disadvantage of this method is the relatively low nutritional value of the resulting product due to the lack of functional additives.

A known method for the production of a sour-milk drink, including heat treatment of milk raw materials, cooling to a fermentation temperature, preparation of a production yeast containing Lactobacterium acidophilum and Streptococcus lactic acid, introducing it into milk raw materials and fermenting the resulting mixture, characterized in that sterilization is used from the heat treatment, and in Streptococcus thermophilus is used in the composition of fermentation from lactic streptococcus, the content of the Lactobacterium acidophilum culture is 70-75% of its mass, the ferment is introduced into milk raw materials in an amount of 0.5-3.0% by weight of the latter, the ripening process is carried out at a temperature of 38-50 ° C, and for the preparation of industrial starter culture Lactobacterium acidophilum culture of the mother starter culture used for the preparation of laboratory transplant starter culture is carried out at a temperature of 45-51 ° C (RF patent No. 2127061, IPC ⁶ A23C 9/12, publ. 10.03.1999).

The disadvantage of this solution is the insufficiently high therapeutic and preventive value of the product.

Closest to the invention, the technical solution, selected as an analogue (prototype), is a method for the production of a dairy product (RF patent 2127061 C1, IPC ⁶ A23C 9/12, publ. 03/10/1999). The method of obtaining the product includes sterilization of milk raw materials, cooling to the fermentation temperature, fermentation using industrial fermentation containing Lactobacterium acidophilum and Streptococcus thermophilus.

Moreover, the claimed invention differs from the closest analogue in that secondary milk raw materials are used as the starting material, as well as the use of a combination of starter cultures, which include lactic acid bacteria Streptococcus thermophilus and bacteria Mannheimia succiniciproducens in the ratio of succinic acid in a ratio of 1: 2.

An object of the invention is to expand the properties of fermented drinks, in particular, giving it tonic and antioxidant activity, as well as increasing the shelf life and preventive properties of the drink through the use of complex starter culture.

The task is achieved by introducing a starter culture consisting of cultures of lactic acid bacteria Streptococcus thermophilus and bacteria Mannheimia succiniciproducens producing succinic acid in the ratio (1: 2).

The claimed invention is directed to the production of a new refreshing sour-milk drink based on secondary milk raw materials. In this case, a fermented milk drink based on secondary dairy raw materials with a high content of succinic acid can be obtained.

The inventive method provides for the pasteurization of milk raw materials at a temperature of 74-85 ° C, fermentation with combined sourdough and fermentation at a temperature of 38-42 ° C. The fermentation temperature is due to the need to create conditions for the development of lactic acid microorganisms of the starter culture, including lactic streptococci. Lower and higher temperatures slow down the fermentation or disrupt the fermentation process. The fermentation process is carried out to a titratable acidity of 65-75 ° T. A decrease in the acidity index causes the appearance of defects of taste and consistency, and an increase - an insufficient expression of taste. The production of succiniciproducens succinic acid by Mannheimia cultures stabilizes the acidity of the drink and increases its shelf life. Subsequent cooling of the drink to 16-18 ° C is provided to create conditions when bottling the drink in bottles. Finished products in bottles are cooled to storage and sale temperatures. The shelf life of the drink at a temperature of 4 ± 2 ° C is not more than 14 days.

The combination of such basic components as secondary milk raw materials and combined sourdough with the stated ratio of all components included in the drink leads to the creation of a sour-milk drink with natural sour-milk flavoring shades, achieved with the use of lactic acid bacteria of the starter culture, which has a uniform dull milk color with a yellowish tint. The resulting fermented milk drink is obtained low-calorie, with tonic and antioxidant activity.

To expand the assortment of this drink, it can be produced with different levels of acidity, as well as with various additives known as fillers for dairy products, for example, with fruit or vegetable juices or syrups, or herbal additives or dyes, or flavors, or sugar or its substitutes . Fillers are added to the mixture after ripening. These additives, with any acceptable alternative choice, together with other features of the invention, provide the same technical result - expanding the range of fermented milk drinks based on secondary milk raw materials.

Thus, the combination of all components within the claimed limits allows to obtain a fermented milk drink of wide demand, with a natural fermented milk taste that increases vitality, invigorating, refreshing, light, with a long shelf life.

Example 1. The production of fermented milk drink based on whey was carried out as follows. 850.0 kg whole milk whey was pasteurized at 72-74 ° C, and then cooled to a fermentation temperature of 38-40 ° C. Then, 30 kg of complex starter was added with stirring, the mixture was kept for 10-12 hours to set the acidity of 65-75 ° T. Then, 120 kg sugar syrup was added to the mixture with continuous stirring, having previously dissolved sugar in a small amount of the mixture.

The final acidity of the drink reached 75 ° T. The drink was poured at a temperature of 16-18 ° C in PET bottles. The spilled and sealed beverage was sent to refrigeration chambers with a temperature of 4 ± 2 ° С for cooling, after this the technological process was completed and the product was ready for sale.

1000 kg of the finished product contained 850.0 kg of whey, 30 kg of combined starter culture (3% by weight of the mixture), 120 kg of sugar syrup. The drink was made sour-milk, refreshing, with the characteristic aroma and taste of sour-milk drinks, had a slightly sweet taste, the color was milky-light yellow, the consistency of the drink was smooth, with a disturbed clot, slightly aerated under the influence of the fermentation microflora.

Example 2. They were carried out analogously to example 1, only skim milk was taken in the amount of 900 kg, a complex ferment was made in the amount of 50 kg (5% by weight of the drink). The amount of sugar syrup was added in an amount of 50 kg.

The drink turned out to be pleasant, sour, refreshing, invigorating, with a characteristic aroma and taste of kefir, had a faint sweet aftertaste, the color was from milky white to light yellow, the consistency of the drink was smooth, with a uniform, moderately dense clot, slightly aerated under the action microflora sourdough.

Example 3. Carried out analogously to example 1, only to 860.0 kg of buttermilk made a combination of fermentation in the amount of 50 kg (5% by weight of the drink). The amount of sugar syrup was added in an amount of 90 kg.

The drink was made sour-milk, refreshing, with the characteristic aroma and taste of kefir, had a faint sweetish flavor, the color was milky white, the consistency of the drink was smooth, thick, slightly aerated under the influence of leaven microflora.

The fermented milk drinks prepared in the considered examples based on whey, skim milk and buttermilk had qualitative and organoleptic characteristics presented in Tables 1, 2.

Table 1 Organoleptic characteristics of fermented drinks Characteristic Indicator on whey in skim milk buttermilk Appearance and Consistency Homogeneous fluid, homogeneous Homogeneous, clot smooth and fairly dense Homogeneous, clot smooth and fairly dense Taste and smell Pure, sour-sweet taste and aroma, without extraneous smacks and odors Pure, sour-milk, slightly sweet Pure, sour-milk, slightly sweet Color Uniform, white with a slightly yellowish tint or yellow Uniform, from white to cream Uniform, from white to cream

table 2 Physico-chemical characteristics of fermented drinks Name of indicators and norm Name of drinks on whey in skim milk buttermilk Mass fraction of protein,% 0.8 ± 0.05 3.0 ± 0.18 2.6 ± 0.16 Mass fraction of mono- and disaccharides,%, not less than 12.0 ± 0.72 5.0 ± 0.30 9.0 + 0.54 Mass fraction of succinic acid, mg / 100 g 0.75 ± 0.045 0.70 ± 0.042 0.65 ± 0.039 Titratable acidity, ° T 70 70 65

The drink is low-calorie, with a wide range of effects on humans. The drink perfectly improves the tone of the body. The fermented milk drink perfectly quenches thirst and hangover syndrome, tones the nervous and cardiovascular systems, helps to overcome chronic fatigue, improves the functioning of the kidneys and liver functions, stimulates the intestines, promotes optimal soft removal of toxins and toxins from the body, reduces the risk of cancer, neutralizes side effects the action of antibiotics, helps to reduce excess weight.

To expand the assortment of this drink, it can be produced with various levels of acidity, as well as with various additives known as fillers for fermented milk products.

Thus, the claimed invention allows to expand the assortment of fermented milk drinks and to obtain a refreshing drink based on secondary milk raw materials and combined fermentation for mass consumption.

Claims (1)

A method for the production of a fermented beverage, which involves pasteurization of secondary milk raw materials, cooling to a fermentation temperature, introducing starter culture, fermenting, adding sugar syrup, cooling the resulting clot, pouring the finished product, characterized in that the lactic acid bacteria Streptococcus thermophilus and bacteria Mannheimiacccci producing succinic acid in a ratio of 1: 2.