RU2458517C2 - Composition for milk dessert production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used for preparation of preventive purpose desserts. The composition for milk dessert production contains cream with fat weight fraction equal to 10%, standardised with dry milk curd whey, sorbite-and-molasses syrup, a vegetable filler represented by berry juice, a stabiliser represented by agar, a starter containing bifidus bacteria, lactic streptococci, lactic bacillus, iron lactate, ascorbic acid, lactic bacillus.

EFFECT: invention allows to manufacture a milk dessert produced as per the proposed composition, having probiotic properties, preventive action, enhanced nutritive value and high taste properties.

2 cl, 3 tbl

Description

The invention relates to the dairy industry and can be used by food industry enterprises for the manufacture of preventive desserts.

A known composition for the production of pudding, including milk base, granulated sugar, stabilizers, β-carotene, aqueous extract of natural vanilla in the following ratio, wt.%:

Milk base 84.5-88.0 Granulated sugar 8.0-11.0 Stabilizers 0.5-4.0 β-carotene 0.015-0.05 Natural Vanilla Extract 0.1-0.2

[Patent No. 2130730 A23C 23/00].

The disadvantage of this composition for the production of pudding is the lack of probiotic properties, and this product cannot be used for nutrition of people with diabetes, as it contains sugar, which is contraindicated in diseases of the endocrine system.

The closest is a composition for producing a milk dessert, including cow's and / or soy and / or goat's and / or mare’s milk in a ratio of at least 0.5: 0.5: 0.5: 0.5, a sweetening component, vegetable filler, stabilizer, sourdough in the form of a concentrate containing Lactobacillus acidophilus nv317 / 402 Narine AAA strain with a titer of 10 ⁷ -10 ¹⁰ CFU / ml, or in liquid form containing Lactobacillus acidophilus nv317 / 402 Narine AAA strain with a titer 10 ⁷ -10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci in the following ratio of components, wt.%:

Ferment in the form of a concentrate containing Lactobacillus acidophilus nv317 / 402 Narine AAA strain with a titer of 10 ⁷ -10 ¹⁰ CFU / ml, or in liquid form, containing Lactobacillus acidophilus nv317 / 402 strain “Narine” AAA with a titer of 10 ⁷ -10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci 0.08-25.0 Sweetener 0.5-20.0 Vegetable filler 5.0-25.0 Stabilizer 0.5-10.0 Cow milk, and / or soy, and / or goat, and / or mare in a ratio of at least 0.5: 0.5: 0.5: 0.5 The rest is up to 100%

[Patent No. 2174320 A23G 9/02, A23C 23/00].

The disadvantage of this milk dessert is its low probiotic properties, prophylactic effect and organoleptic characteristics.

The technical result of the invention is to increase the probiotic properties, prophylactic effect and organoleptic characteristics of a milk dessert.

The technical result is achieved by the fact that the composition for the production of a milk dessert, including a milk base, a sweetening component, a vegetable filler, a stabilizer, a yeast containing bifidobacteria and lactic streptococci, iron lactate, ascorbic acid, the sourdough additionally contains lactic acid bacilli, cream is used as a milk base with m.zh. 10%, normalized with whey milk curd, sorbitol-syrup syrup is used as a sweetening component, berry juice is used as a vegetable filler, agar is used as a stabilizer in the following ratio of components, wt.%:

Cream m.zh. 10% 55.3-80.2 Dry curd milk whey 2.0-5.0 Sourdough containing bifidobacteria, lactic streptococci and lactic acid bacilli 1.0-7.0 Iron lactate 0.015 Vitamin C 0.015-0.025 Sorbitol-syrup syrup 4.4-19.4 Vegetable filler 5.0-13.0 Stabilizer: Agar 0.25-1.0

The use in the composition for the production of milk dessert cream mdzh 10% makes the product prophylactic, since cream is rich in lecithin, which, once in the human body, is involved in the normalization of cholesterol metabolism and prevents the formation of cholesterol in the vessels, and therefore prevents atherosclerosis.

With the introduction of cream mdzh 10% less than 55.3 wt.% The product will have a low prophylactic effect, and the introduction of more than 80.2 wt.% Will worsen the organoleptic characteristics of the product - there will be no pronounced taste properties of the vegetable filler and increase fat content, as a result, the cost will increase.

Introduction to the composition of the composition for the production of a milk dessert of starter culture containing bifidobacteria, lactic streptococci and lactic acid bacilli provides high probiotic properties of the product, improves its organoleptic characteristics.

Introduction to the composition of the composition for the production of a milk dessert of starter culture of less than 1.0 wt.% Will not provide the normalized content of bifidobacteria, lactic streptococci and lactic sticks in the product and will not allow it to be assigned to the group of probiotic products, and the introduction of more than 7.0 wt.% Of leaven will result to the deterioration of the organoleptic characteristics of the product, too sour taste and smell.

The introduction of iron lactate and ascorbic acid into the composition for the preparation of a milk dessert gives the product a preventive effect: iron lactate reduces the risk of iron deficiency anemia, that is, eliminates the imbalance between loss and intake of iron with food; ascorbic acid improves the absorption of iron in the human intestines.

The introduction of iron lactate in an amount of 0.015 wt.% Is optimal to achieve a preventive effect, since it satisfies the necessary daily requirement of the human body for iron by 26.3%.

The introduction of ascorbic acid in an amount of less than 0.015 wt.% Has a weak prophylactic effect, and the introduction of more than 0.025 wt.% Worsens the organoleptic characteristics of the product and increases the cost of the product.

The use of vegetable fillers in the composition for the production of a milk dessert: cranberry juice or blueberry juice, or blackberry juice allows you to diversify the taste of the product, improve organoleptic characteristics.

The introduction of less than 5.0 wt.% In the composition for the production of a milk dessert of vegetable fillers will not provide the necessary taste properties, and the introduction of more than 13 wt.% Will lead to a deterioration in organoleptic characteristics - an excessively bright, dark-colored color, unacceptable for dairy products.

The introduction of the composition to obtain a milk dessert as an agar stabilizer allows you to achieve the necessary consistency and increase the shelf life of the product.

The introduction of agar of less than 0.25 wt.% Will not provide the required consistency and organoleptic characteristics of the milk dessert, and the introduction of more than 1.0 wt.% Also does not allow to achieve the desired consistency of the product, since it turns out to be excessively jelly-like.

The introduction of the composition for the production of a milk dessert as a sweetening component of sorbitol-syrup syrup makes it possible to use for people suffering from diabetes, which gives the product a preventive effect and improves its organoleptic characteristics.

Sorbite-syrup syrup in an amount of 100 kg is prepared as follows: prepare an infusion of plant material. They take a pulp, for example, cranberries, or a pulp, for example, blackberries, or a pulp, for example, blueberries, pour water at a temperature of 95-100 ° C in a ratio of 1: 5, insist for 2 hours, and then filter the infusion of plant materials.

Next, a large half of the infusion of plant materials in the amount of 8.34 kg is poured into the boiler, 140 kg of sorbitol, 1.80 kg of molasses are added, mixed and heated to a temperature of 130 ° C, then boiled at t = 120-130 ° C for 30 min, to a density of 1.22-1.25, filtered, cooled to t = 50-60 ° C, add the remaining 8.33 kg of infusion of plant material, 0.04 kg of citric acid in the form of a 50% aqueous solution, 0.3 kg of modifying salts, mix thoroughly, filter and cool to a temperature of 38-40 ° C. All components for the preparation of sorbitol-syrup syrup are calculated taking into account product losses during production.

Introduction to the composition of the composition for the production of a milk dessert as a sweetening component of sorbitol-syrup syrup less than 4.4 wt.% Does not allow to give the product a sweet taste, and the introduction of more than 19.4 wt.% Makes the product excessively sweet.

Table 1 shows examples of the formulations of the proposed composition to obtain a milk dessert.

Table 1 Dairy dessert recipes (in kg per 100 kg of product, excluding losses) Name of raw materials Recipes per 100 kg one 2 3 Cream m.zh. 10% 74,965 74,965 74,965 Dry curd milk whey 3.0 3.0 3.0 Ferment containing lactic streptococci, bifidobacteria, lactic acid bacilli 5,0 5,0 5,0 Iron lactate 0.015 0.015 0.015 Vitamin C 0,020 0,020 0,020 Sorbitol-syrup syrup 9,4 9,4 9,4 Herbal filler: cranberry juice 7.0 - - Herbal filler: blueberry juice - - 7.0 Herbal Filler: Blackberry Juice - 7.0 - Stabilizer: Agar 0.6 0.6 0.6

The composition for producing a milk dessert is prepared as follows: milk intended for product development is purified from mechanical impurities using filters of various designs or milk separators. The purified milk is heated to a temperature of 43 ± 2 ° C and separated. In a cream separator equipped with a normalizing device, the process of separating milk into cream and skim milk takes place. Then, the resulting cream and skim milk are mixed in a stream in the required ratio to obtain cream mdzh 10%, and part of skim milk is taken as excess product, cooled to a temperature of 4 ± 2 ° C and reserved. The resulting cream with mdzh 10% at 43 ± 2 ° C is normalized by the content of the mass fraction of fat and solids. Normalization is carried out by the reservoir method by adding mdzh to cream 10% of dry whey curd to a mass fraction of solids of at least 16.4% and mdzh 7.6%. Mixing after cream normalization lasts 10-15 minutes.

The resulting normalized creamy mixture is heated to a temperature of 65-70 ° C and homogenized at a pressure of 18 ± 2 MPa for 3-5 seconds. A normalized homogenized creamy mixture is pasteurized in a pasteurization-cooling unit at a temperature of 90 ± 3 ° C with a holding time of 50-60 seconds. The pasteurized creamy mixture is cooled to a fermentation temperature of 38-40 ° C.

In a chilled creamy mixture, a starter containing bifidobacteria, lactic streptococci and lactic acid bacillus is introduced in an amount of 5% by weight of the fermented creamy mixture. The mixture with the starter culture is stirred for 10-15 minutes and left alone for 3.5-4.0 hours until the titratable acidity increases in the range 60-65 ° T.

After ripening, a sorbitol-syrup syrup and vegetable filler, for example, cranberry juice or, for example, blackberry juice, or, for example, blueberry juice, are added to a creamy mixture at a temperature of 38-40 ° C pre-prepared agar, solutions of iron lactate and ascorbic acid.

The agar is preliminarily placed in coarse calico bags in portions of 500 g and washed in running cold water (15-25 ° C) for 1-3 hours. As a result of washing the agar, it swells, removes odorous substances, and decreases color. Swollen agar is heated to a temperature of 95-100 ° C until complete dissolution in order to subsequently avoid contamination by extraneous microflora of the sour cream mixture, then cooled to a temperature of 38-40 ° C.

Fine crystalline powders of iron lactate and ascorbic acid are poured with cream ppm. 10% with a temperature of 55-60 ° C with constant stirring and maintained at this temperature for 10-15 minutes until completely dissolved. To obtain a homogeneous mass, mix for 15-20 minutes, and then cool to a temperature of 38-40 ° C.

Further, the product at a temperature of 38-40 ° C is Packed in polystyrene cups weighing 125 g, which are placed in cardboard boxes. The packaged product is sent to the refrigerating chamber for further cooling to a temperature of 6 ± 2 ° C and thermostating of 2.0-3.0 hours, while the process of forming the structure of the product.

Table 2 shows the organoleptic characteristics of the milk dessert.

table 2 Organoleptic characteristics of a milk dessert Name of indicator Types of Dairy Desserts Recipe 1 Recipe 2 Recipe 3 Appearance and Consistency The surface of the product is smooth glossy, the consistency is uniform, soft, non-flowing, viscous (jelly-like), filler inclusions are allowed Taste and smell Pure sour-milk, moderately sweet, with a touch of added fruit berries. Color Light pink tint, uniform throughout the mass Pink, saturated, uniform throughout the mass Pink, saturated, uniform throughout the mass

The analysis of organoleptic indicators shows that the milk dessert according to the claimed composition has improved organoleptic indicators at the same time low cost.

Table 3 presents the physico-chemical and microbiological parameters of the milk dessert.

Table 3 - Physico-chemical and microbiological parameters of milk dessert. Name of indicator Types of Dairy Desserts Recipe 1 Recipe 2 Recipe 3 Mass fraction of fat,%, not less than 7.58 ± 0.2 7.60 ± 0.2 7.61 ± 0.2 Mass fraction of protein,% 2,50 ± 0,2 2.56 ± 0.2 2.54 ± 0.2 Mass fraction of carbohydrates,% 13.04 ± 0.1 13.09 ± 0.1 13.31 ± 0.1 Dry matter content,%, not less than 24.77 ± 0.1 24.95 ± 0.1 25.13 ± 0.1 Ash% 0.73 ± 0.3 0.76 ± 0.3 0.74 ± 0.3 Ascorbic acid (C) 22.5 22.5 21.84 Fe (iron) 4.13 4.16 4.14 Active acidity, pH
titratable, ° T pH 4.65-4.55 pH 4.65-4.77 pH 4.68-4.77 65-70 60-65 60-63 Temperature at the outlet from the enterprise, ° C, not higher 6 6 6 The total number of mesophilic and facultative anaerobic microorganisms (KMAFAnM) 6.6 · 10 ⁸ -7.2 · 10 ⁸ 7.0 · 10 ⁸ -7.8 · 10 ⁸ 6.4 · 10 ⁸ -7.1 · 10 ⁸

The analysis of physico-chemical and microbiological parameters shows that the milk dessert according to the claimed composition has high probiotic properties, prophylactic effect and nutritional value.

Trial batches of milk dessert were made, researched, and tasted at the Department of Technology of Milk and Dairy Products, Omsk State Agrarian University.

Analysis and tasting showed that the milk dessert made according to the claimed composition has probiotic properties and a prophylactic effect, increased nutritional value and high palatability.

This composition for producing a milk dessert is recommended both for mass nutrition, and for people suffering from diabetes and atherosclerosis. The possibility of using this product for the nutrition of people with diabetes is achieved mainly due to the use of a sugar substitute in the product - sorbitol, and the use of cream 10%, provides the human body with a sufficient amount of lecithin, which is involved in the normalization of cholesterol metabolism and prevents the formation of cholesterol in the vessels, and therefore prevents atherosclerosis.

The claimed composition allows to obtain a balanced chemical composition of the product with high nutritional value, probiotic properties, prophylactic effect, organoleptic characteristics and low cost. The choice of cream as the basis for the production of dessert, respectively, gives the product a pronounced creamy taste, and the introduced vegetable fillers and sweetening component improve and diversify the organoleptic characteristics of this group of products. Cost reduction is due to the manufacturability, availability and low cost of raw materials for the production of dairy dessert.

Thus, the milk dessert obtained by the proposed composition, refers to the products of functional nutrition, which, when systematically consumed, have a beneficial effect on the body.

Information sources

1. Patent RU No. 2130730, IPC 6 A23C 23/00.

2. Patent RU No. 2174320, IPC 7 A23G 9/02, A23C 23/00 (prototype).

Claims (2)

1. A composition for the production of a milk dessert, comprising a milk base, a sweetening component, a vegetable filler, a stabilizer, a sourdough containing bifidobacteria and lactic streptococci, characterized in that the composition further comprises iron lactate, ascorbic acid, the sourdough additionally contains lactic acid bacilli, as milk basics use cream with mdzh 10%, normalized with whey milk curd, sorbitol syrup is used as a sweetening component, berry juice is used as a plant filler, and agar is used as a stabilizer in the following ratio of components, wt.%:
cream m.zh. 10% 55.3-80.2 dry curd milk whey 2.0-5.0 sourdough containing bifidobacteria, lactic acid streptococci and lactic acid bacilli 1.0-7.0 iron lactate 0.015 vitamin C 0.015-0.025 sorbitol syrup 4.4-19.4 vegetable filler 5.0-13.0 stabilizer: agar 0.25-1.0 2. The composition according to claim 1, characterized in that the juice of the berries used, for example, cranberry juice, or blackberry juice, or blueberry juice.