RU2477050C2 - Method for production of fermented whipped milk-and-soya based dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves preparation of a mixture of soya-and-milk dispersion and defatted milk at a ratio of 85:15, filtration, homogenistion, pasteurisation at a temperature of t=90±2°C with maintenance during 5-10 minutes, cooling to the ripening temperature equal to 38±2°C, introduction of a starter consisting of a combination of direct addition starter cultures YC-180 (Streptococcus thermohilus, Lactobacillus delbrueckii subspecies bulgaricus) and BB-12(Bifidobacterium lactis) at a ratio of 1:1. The produced mixture is ripened at a temperature of 38±2°C during 3-5 hours till acid content is equal to 80-90°T; then the ripened mixture is cooled to a temperature of 2-6°C; one introduces pureed beets in an amount of 8.6% or pureed carrots in an amount of 9.7% of the product weight, introduces "Lavitol (dihydroquercitin)" food additive in an amount of 0.056% of the product weight; then one performs stirring, cooling to 0-2°C and beating during 5 minutes at 1500 rpm.

EFFECT: invention allows to produce a fermented milk-and-soya based dessert with prolonged storage life.

2 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of fermented whipped desserts.

The present invention is directed to creating a product with a balanced composition, high consumer and probiotic properties, using a food supplement, as an antioxidant and functional ingredients of dairy and vegetable origin.

A known method for the production of whipped dessert on a milk basis (A23C 9/04, 96123658/13, publ. 10.10.1998), including mixing the components, pasteurization of the mixture at 80-85 ° C, homogenization, cooling to 2-6 ° C, exposure , whipping, freezing minus 4-5 ° C in the freezer, packaging and storage.

The disadvantages of the method are the difficulty in storage. During long-term storage at sub-zero temperatures, physicochemical and organoleptic changes in the product are possible, which in turn will negatively affect consumer demand.

Closest to the claimed invention is a method for the production of whipped dessert (patent RU 2236145 C2, publ. 09/20/2004). The technological process takes place in the following sequence: preparing a milk mixture containing pre-fermented milk to an acidity of 52-62 ° T for 4-6 hours, which is used as a foaming agent. Then the mixture is cooled to 2-4 ° C, a fruit filler is introduced and whipped in several stages. First, whipping is carried out at 750-1000 rpm for 5-7 minutes, and then at 3000-3500 rpm for 4-6 minutes to increase the volume by 7-8 times, followed by the introduction of a water-gelatin mixture.

The disadvantage of this method is the increased duration and increased complexity of the technological process, since a phased whipping is carried out and the extra time takes the process of preparing a water-gelatin mixture.

The objective of the invention is the creation of such a method that would allow to obtain a fermented dessert on a milk-soybean basis with a prolonged shelf life.

The solution is achieved by the fact that to obtain a fermented dessert on a milk-soya basis, the raw materials used are skim milk, skimmed soy flour, starter cultures, vegetable fillers, and the Lavitol (dihydroquercetin) food supplement.

The proposed method for producing a fermented whipped dessert on a milk-soybean basis is as follows: prepare a mixture consisting of soya-milk dispersion and skim milk in a ratio of 85:15, for this weighed and prepared raw materials (skim milk and soy flour) are mixed in special mixing in baths, first of all, they load liquid components - milk, water, heating them to temperatures of 35-40 ° C, for the most complete dissolution of dry products. Then make the dry components of soy flour.

The filtered mixture is homogenized, then pasteurized at a temperature of t = 90 ± 2 ° C, τ - 5-10 minutes and cooled to the fermentation temperature. In the cooled mixture to a temperature of t = 38 ± 2 ° C make a starter and mix for 15 minutes. Fermentation of the mixture is carried out at the same temperatures, for 3-5 hours, until the acidity reaches 80-90 ° T. Fermented mixtures are cooled to a temperature of 2-6 ° C with the simultaneous introduction of vegetable fillers and the Lavitol (dihydroquercetin) food supplement with constant stirring for 15 minutes. At a temperature of 0-2 ° C, the mixture is whipped for 5 minutes at 1500 rpm. The whipped product is packaged in consumer packaging and sent for storage. Product storage is carried out at a temperature of 0 ± 2 ° C for 20 days.

Example 1. The prepared raw materials are mixed and heated to a temperature of 35-40 ° C, the filtered mixture is homogenized, then pasteurized at t = 90 ± 2 ° C, τ - 5-10 minutes and cooled to a temperature of 38 ± 2 ° C, add starter, consisting of a combination of starter cultures of direct application of YC-180 (Streptococcus thermohilus, Lactobacillus delbrueckii suppressed bulgaricus) and BB-12 (Bifidobacterium lactis) in a 1: 1 ratio, and stirred for 15 minutes. Fermentation of the mixture is carried out at a temperature of 38 ± 2 ° C, for 3-5 hours, until the acidity reaches 80-90 ° T. Fermented mixtures are cooled to a temperature of 2-6 ° C with the simultaneous introduction of carrot puree 9.7% by weight of the product and Lavitol (dihydroquercetin) food additive in the amount of 0.056% by weight of the product with constant stirring for 15 minutes. At a temperature of 0 ± 2 ° C, the mixture is whipped for 5 minutes at 1500 rpm. The whipped product is packaged in consumer packaging and sent for storage. Store the product at a temperature of 0 ± 2 ° C for 20 days.

The components are introduced in the following ratio, wt.%:

Skim milk 724.57 Fat-free soya flour 127.87 Leaven 50,0 Carrot puree 97.0 Food supplement "Lavitol (dihydroquercetin) " 0.56 Total 1000

Example 2. The technological process takes place, as in example 1, however, beetroot puree is used as vegetable filler in the amount of 8.6% by weight of the product, and the components are introduced in the following ratio, wt.%:

Skim milk 733.92 Fat-free soya flour 129.52 Leaven 50,0 Vegetable Filler 86.0 Food supplement "Lavitol (dihydroquercetin) " 0.56 Total 1000

The finished product has a relatively low calorie due to the use in the production of a fermented dessert as a basis for a combination of various types of raw materials with a low fat content, the protein content in the products is sufficient, due to the percentage of protein in skim milk and skimmed soy flour.

The produced fermented desserts based on milk and soya have excellent organoleptic, physico-chemical and microbiological indicators (Tables 1 and 2) and can be recommended as functional and dietary foods.

Table 1 Organoleptic characteristics of a fermented whipped dessert Product Consistency Taste and smell Color Example 1 Homogeneous, tender, porous, moderately viscous, with or without the presence of tangible particles of the introduced filler Pure fermented milk with a taste of carrots Yellow Example 2 Homogeneous, tender, porous, moderately viscous, with or without the presence of tangible particles of the introduced filler Pure fermented milk with a taste of beets Pink

table 2 Physico-chemical characteristics of a fermented whipped dessert Indicator Characteristic Example 1 Example 2 Titratable acidity, ° T 85.0 ± 2 87.0 ± 2 Mass fraction of protein,% not less 6.8 7.8 Solids,% not less 25.0 26.5 Sucrose,% not less 10.0 8.8

Claims (1)

A method of obtaining a fermented whipped dessert on a milk-soybean basis, including preparing the mixture, cooling and whipping, characterized in that the mixture is prepared from soy-milk dispersion and skim milk in a ratio of 85:15, which is filtered, homogenized, pasteurized at a temperature of 90 ± 2 ° C with a holding time of 5-10 min, cooled to a fermentation temperature of 38 ± 2 ° C, add 5% starter culture, consisting of a combination of starter cultures of direct application of YC-180 (Streptococcus thermohilus, Lactobacillus delbrueckii subspecies bulgaricus) and BB-12 (Bifidobacterium lactis ) in a ratio of 1: 1, sour they are kept at a temperature of 38 ± 2 ° C for 3-5 hours until the acidity reaches 80-90 ° T, the mixture is cooled to a temperature of 2-6 °, after which beetroot puree 8.6% or carrot puree 9.7% mass of the product, make the food additive "Lavitol (dihydroquercetin)" in an amount of 0.056% of the mass of the product, mix, cool to 0-2 ° C and beat for 5 minutes at 1500 rpm.