RU2444199C1 - Ryazhenka production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used at production of ryazhenka enriched with a biologically active additive. The ryazhenka production method involves standardisation of dairy raw material, purification, homogenisation, pasteurisation at a temperature of 94-100°C during 40-60 minutes, cooling to the fermentation temperature, introduction of "Ljutsevita" biologically active additive in the form of powder with moisture content equal to 5% (in an amount of 0.1 kg per 100 kg of the standardised mixture) and a starter (in an amount of 3-5 kg per 100 kg of the standardised mixture), ripening during 2-5 h at a temperature of 41-45°C till solid clot formation with acidity equal to 65-80°T.

EFFECT: invention allows to improve organoleptic properties of ryazhenka, enhance its biological and food value, improve developmental character of microflora as well as reduce the process of ryazhenka ripening.

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Description

The invention relates to the food industry, in particular to the dairy industry, may find application in the production of fermented baked milk enriched with a biologically active additive.

A known method of producing fermented baked milk, including the normalization of milk, homogenization, heat treatment of the normalized mixture at a temperature of 94-100 ° C for 30-60 minutes or at a temperature of 128-140 ° C for 5-10 seconds, the introduction of a concentrated solution of burnt sugar in an amount 0.5-0.7%, cooling to the fermentation temperature, introducing fermentation, fermentation and cooling (SU 1358888, A23C 9/12, decl. 04/11/1986, publ. 15/12/1987). The disadvantage of this method is the low organoleptic and physico-chemical characteristics of fermented baked milk, as well as its low biological and nutritional value.

To expand the types of dairy products with various dietary and taste properties in the production, the introduction of lactulose is used. A known method of producing fermented baked milk for herodietic nutrition, including the preparation of a drink containing milk, skimmed milk powder, vitamins, trace elements and lactulose with a mass fraction of solids of 50%, taken in an amount of 1-2% by weight of the drink (RU No. 2182794, A23C 23 / 00, stated on June 15, 2000, published on May 27, 2002). This product has bifidogenic properties due to the content of lactulose, however, in its dietary and therapeutic properties, it is inferior in many respects to sour-milk drinks due to the absence of microorganisms and substances formed during the fermentation of milk (lactic acid, alcohol, carbon dioxide, antibiotics, etc.) .

The closest in technological essence to the claimed invention is a method for producing fermented baked milk (RU No. 2229652, A23C 9/13, declared. 09.11.2006, published. 07.27.2008). The method includes the normalization of milk, the introduction of dry bifidogenic concentrate obtained from secondary milk raw materials in an amount of 1.5-2.5%, homogenization, filtration, pasteurization at a temperature of 90-92 ° C for 2-3 seconds, cooling to a fermentation temperature, introducing the starter culture of thermophilic lactic streptococci, ripening for 3-6 hours at a temperature of 41-45 ° C until a sufficiently strong clot and acidity of 65-80 ° T is formed, cooling and packing. The invention allows to obtain a fermented milk drink - an analogue of fermented baked milk, with bifidogenic properties, while reducing energy costs for the production of the product. The disadvantage of this method is that the resulting product has similar, but not high enough organoleptic characteristics, is unbalanced in amino acid and mineral composition, has an underdeveloped microflora, and the method also provides for a long process of fermentation of fermented baked milk.

The objective of the invention is to improve the organoleptic properties of ryazhenka, increase its biological and nutritional value, improve the nature of the development of microflora, as well as reduce the process of ripening fermented baked milk.

This task is achieved by the fact that the proposed method for the production of fermented baked milk, including the normalization of milk, the addition of additives, homogenization, filtration, pasteurization of the milk mixture, cooling to the fermentation temperature, the fermentation of thermophilic lactic streptococci, the fermentation, cooling and packaging, according to the invention, the normalized pasteurized pasteurization homogenized milk mixture is carried out at a temperature of 94-100 ° C for 40-60 minutes, cooled and biologically added as an additive a very active Luceutovita additive in an amount of 0.08-0.12 kg per 100 kg of a normalized mixture in the form of a powder with a moisture content of 5%, while fermentation is applied in an amount of 3-5 kg per 100 kg of a normalized mixture, and fermentation is carried out for 2 -5 hours at 41-45 ° C until a strong clot forms and an acidity of 65-80 ° T.

As an enrichment agent, the biologically active additive (BAA) “Lucevita” was used - a multivitamin extract of alfalfa, balanced in microelement composition.

The biological effect of the introduced additives is determined by the microelement composition and the organic component, their nucleophilic properties. BAA “Lucevita” has two mechanisms to neutralize the harmful effects of anthropogenic factors: the enzymatic mechanism of maintaining oxidative homeostasis within the physiological norm, especially under conditions of oxidative stress, aimed at stimulating intracellular enzymatic systems. Non-enzymatic antioxidants themselves are involved in neutralizing excess concentrations of reactive oxygen species, free radicals, and are involved in metabolic processes.

Alfalfa extract is a multivitamin preparation containing ascorbic acid, thiamine, riboflavin, pantothenic acid, pyridoxine, folocin, a group of water-soluble compounds whose molecules contain a pteridine core, residues of para-aminobenzoic and glutamic acids, tocopherols, phylloquinone, k.

Alfalfa extract is obtained by treating hay with an aqueous solution of salts of nutrients. The extract obtained is subjected to concentration, the extracted mixture is balanced by microelement composition, taking into account the biogeochemical characteristics of the Ural region. Uronic acids and chlorophyll add detoxification properties to the additive. In the lipid fraction of plant cell membranes, ubiquinones are present that determine the antioxidant properties of the additive.

Alfalfa extract is accepted for use in the production of consumer goods with prophylactic properties. Its action is based on strengthening the body's immune system, providing antioxidant protection, the extract has radioprotective properties, removes toxins and salts of heavy metals from the body. Lucevita passed an examination at the Institute of Nutrition of the Academy of Medical Sciences, has a registration certificate issued by the Russian Ministry of Health.

The use of dietary supplements “Lutsevita” in the production of ryazhenka allows not only to improve its quality, but also to expand the range of products of high nutritional value.

Studies were carried out on the possibility of using dietary supplements “Lutsevita” in the production of ryazhenka, its effect on the course of the technological process, the main indicators of the quality of finished products and their nutritional value were studied.

In order to establish the optimal dosage of dietary supplements “Lutsevita”, trial laboratory developments were carried out. For control, a sample was selected without adding Lutsevita dietary supplement.

When Lutsevita dietary supplement is added in an amount of 0.08-0.12 kg per 100 kg of a normalized mixture in the form of a powder with a moisture content of 5% fermented baked milk, an intense cream color is obtained, with a pronounced taste of stewed milk and a more viscous clot, the protein content is increased, and also improves the nature of the development of microflora in comparison with the control sample.

In order to justify the rational mode of the technological process of preparing ryazhenka when adding Lutsevita dietary supplement, the process of clot formation by its penetration was studied. As a result, it was found that the penetration of clot of fermented baked milk with dietary supplement “Lutsevita” is higher than that of the control sample, which can be explained by the presence of amino acids and simple sugars in the dietary supplement “Lutsevita”, which are the optimal nutrient medium for the life of lactic acid bacteria and activate the fermentation process. as a result, ryazhenka ripens faster. This can be considered as a positive moment in the technological scheme for preparing ryazhenka, since its ripening time is reduced.

In addition, the nutritional value of products is increased by improving the amino acid composition, which is important for solving the problem of rationalizing the nutrition of the Russian population. Fermented baked milk with dietary supplement “Luceutovita” can be recommended for inclusion in the diet as a functional product.

The proposed method is as follows.

Dairy raw materials are normalized, cleaned, homogenized, pasteurized at a temperature of 94-100 ° C for 40-60 minutes, cooled, and before fermentation, Lutsevita biologically active additive is added in the amount of 0.08-0.12 kg per 100 kg of the normalized mixture in the form of a powder with a moisture content of 5%, while the fermentation of thermophilic lactic streptococci is introduced in the amount of 3-5 kg per 100 kg of the normalized mixture, and the fermentation is carried out for 2-5 hours at 41-45 ° C until a strong clot and acidity are formed 65-80 ° T, cool and pack.

Example 1

Dairy raw materials are normalized, cleaned, homogenized, pasteurized at a temperature of 94-100 ° C for 40-60 minutes, cooled, and before fermentation, Lutsevita biologically active additive is added in the amount of 0.08 kg per 100 kg of normalized mixture in in the form of a powder with a moisture content of 5%, while fermenting thermophilic lactic streptococci is introduced in an amount of 3-5 kg per 100 kg of normalized mixture, and fermentation is carried out for 2-5 hours at 41-45 ° C until a strong clot and acidity of 65-80 ° T, cool and pack.

Example 2

The method is carried out analogously to example 1, only the biologically active additive "Lutsevita" contribute in the amount of 0.1 kg per 100 kg of normalized mixture in the form of a powder with a moisture content of 5%, also make starter thermophilic lactic streptococci in the amount of 3-5 kg per 100 kg of normalized mixture, and fermentation is carried out for 2-5 hours at 41-45 ° C until a strong clot and acidity of 65-80 ° T are formed, cooled and packaged.

Example 3

The method is carried out analogously to example 1, only the biologically active additive "Lutsevita" contribute in the amount of 0.12 kg per 100 kg of normalized mixture in the form of a powder with a moisture content of 5%, also make starter thermophilic lactic streptococci in the amount of 3-5 kg per 100 kg of normalized mixture, and fermentation is carried out for 2-5 hours at 41-45 ° C until a strong clot and acidity of 65-80 ° T are formed, cooled and packaged.

The results of the experiment on the production of ryazhenka with the use of dietary supplements "Lutsevita" are presented in tables 1, 2 and 3.

Table 1 Organoleptic indicators of the quality of fermented baked milk Name of indicator Characteristic indicator Enriched dietary supplements "Lutsevita", g the control 80 one hundred 120 Taste and smell Sour-milk taste and smell with a pronounced taste of pasteurization and a subtle taste of the additive Sour-milk taste and smell with a pronounced taste of pasteurization and a slight aftertaste of the additive Sour-milk taste and smell with a pronounced taste of pasteurization and too pronounced aftertaste of the additive Pure sour milk, with a pronounced taste of pasteurization Consistency and appearance Homogeneous clotted fluid, viscous Homogeneous clotted fluid, viscous Homogeneous fluid with impaired clot, very viscous Homogeneous with a broken clot, moderately viscous Color Creamy with caramel shades Intense cream with caramel shades Light cream, uniform throughout the mass

table 2 Physico-chemical indicators of the quality of fermented baked milk Product name Characteristic indicator Mass fraction of dry fat-free substances,% Penetration, s Ryazhenka control 8.83 5.41 Ryazhenka with dietary supplement 80 g 9.51 6.10 Ryazhenka with dietary supplement 100 g 9.57 6.22 Ryazhenka with dietary supplement 120 g 9.60 6.26

Table 3 Characteristics of microflora ryazhenka Product name Characteristic indicator The number of lactic acid bacteria CFU / cm ³ Microflora Characteristic Ryazhenka control 2.8 * 10 ⁸ In the field of view, spherical cells located mainly in the form of mono- and diplococci in single chains Ryazhenka with dietary supplement 80 g 1,2 * 10 ⁹ In the field of view, long chains of streptococci predominate, as well as a small number of mono- and diplococci Ryazhenka with dietary supplement 100 g 1.4 * 10 ⁹ In the field of view is a large accumulation of long chains of streptococci, single specimens of mono- and diplococci Ryazhenka with dietary supplement 120 g 1,5 * 10 ⁹

Table 4 Characteristics of amino acid balance of ryazhenka Product name Utility coefficient of amino acid composition, U The rationality coefficient of the amino acid composition of Rp, Ryazhenka control 5.45 0.747 Ryazhenka with dietary supplement 80 g 6.15 0.792 Ryazhenka with dietary supplement 100 g 6.31 0.808 Ryazhenka with dietary supplement 120 g 6.46 0.820

Due to the use of Lutsevita dietary supplement in the production of fermented baked milk, the latter has the best organoleptic properties, Lutsevita dietary supplement allows producing fermented baked milk with a more intense color and viscous clot. At the same time, fermented baked milk with dietary supplement “Lutsevita” has an improved amino acid composition and developed microflora. This allows you to attribute it to functional products.

Claims (1)

Method for the production of fermented baked milk, including normalization of milk, adding additives, homogenization, filtering, pasteurization of the milk mixture, cooling to the fermentation temperature, introducing the fermentation of thermophilic lactic streptococci, fermentation, cooling and packaging, characterized in that the pasteurization of normalized, purified, homogenized milk mixture is carried out at at a temperature of 94-100 ° C for 40-60 minutes, cool and before souring as an additive, add the biologically active additive "Lutsevita" in an amount of 0.08-0.1 2 kg per 100 kg of the normalized mixture in the form of a powder with a moisture content of 5%, while the fermentation is applied in an amount of 3-5 kg per 100 kg of the normalized mixture, and fermentation is carried out for 2-5 hours at 41-45 ° C until a strong clot is formed and acidity 65-80 ° T.