RU2477051C2 - Cultured milk beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves the mixture standardisation, purification, separation, homogenisation and cooling, subsequent fermentation with a starter (containing a symbiosis of lactic acid bacteria and milk yeast and produced using extract infusion of willow bark inner layer), ripening, stirring at 1 hour intervals during 5-10 minutes and cooling.

EFFECT: invention allows to manufacture a dietary product, enhance its organoleptic and biological properties, useful microflora content, stability and storage life as well as to enhance the method technological effectiveness.

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Description

The method relates to the dairy industry and can be used for the production of fermented milk drinks.

A known method of producing a fermented milk drink, including the normalization of milk, homogenization, heating a normalized mixture, adding an additive, mixing, cooling to a fermentation temperature, introducing a fermentation, fermentation and cooling, characterized in that as a supplement use a dry bifidogenic concentrate obtained from secondary milk raw materials and containing 10-14% of lactulose, which is introduced into the normalized mixture before homogenization in an amount of 1.5-2.5% by weight of the drink.

/ RU Patent 2329652, 2008 /

The known method is characterized by a relatively high cost.

A known method of preparing a fermented milk drink, including normalization, pasteurization, homogenization, cooling to a fermentation temperature, introducing a fermentation, fermentation at a temperature of 35-42 ° C, followed by packaging and cooling to a temperature of 4-8 ° C, characterized in that the fermentation contains pure cultures thermophilic streptococcus and Bulgarian rods in a ratio of 1: 1, fermentation is carried out for 3.5-4.5 hours, and after ripening, 3-7% of a carbohydrate concentrate containing a solution of chitosan is added to the mixture with stirring: syrup lactulose: fructose 3-30: 1-12: 5-45, respectively.

/ RU Patent 2341092, 2008 /

The known method is characterized by a relatively high cost and

lack of manufacturability.

A known method for the production of “Ayran” fermented milk drink, including the normalization of milk with buttermilk or skim milk, or a mixture thereof, pasteurization of a normalized mixture, cooling to a fermentation temperature of 34-38 ° C, the introduction of fermentation containing Lbm. bulgaricum, Str. thermophilus and milk yeast in a ratio of 1: 2: 1, stirring for 13-17 minutes, packaging in consumer packaging, ripening at a temperature of 34-38 ° C for 10-14 hours and cooling, while natural concentrate is added to the normalized mixture casein or milk protein-lipid concentrate in an amount of 5-20% by weight of the mixture, or food structuring concentrate with a solids content of 30-40% in an amount of 5-6% by weight of the mixture, the resulting mixture is homogenized, the yeast is added in an amount of 0.1 -1.0% by weight of the mixture, and fermentation lead to an acidity of 100- 120 ° T / RU Patent 2197090, 2003 /.

The disadvantage of this method is the complexity of its preparation, the relatively high cost of implementing the method.

The closest is a method for the production of a fermented milk drink, including normalization, homogenization of the mixture, pasteurization, cooling, introduction of a starter culture consisting of bifidobacteria and acidophilus bacillus, fermentation, cooling and packaging, characterized in that before pasteurization, the crushed wheat germ is introduced into the normalized mixture into the normalized mixture 3.0-4.0% by weight of the mixture, and fermentation is carried out at a temperature of 36-38 ° C for 4.5-5.5 hours, and bifidobacteria and acidophilus bacillus are used in a ratio of 10: 1, pr after fermentation, fruit and berry fillers are added.

/ RU Patent 2210920, 2003 /

The known method is not technologically advanced, relatively expensive, does not allow to achieve sufficient biologically active properties of the product.

The objective of the invention is to expand the assortment of fermented milk products, reduce the complexity and technological effectiveness of the method, increase the organoleptic and biological properties, the content of beneficial microflora, stability and shelf life of the product obtained by this method, the possibility of using low-fat raw materials to obtain a dietary product for recommendation to a wide range of consumers, particularly overweight.

The problem is solved in that in a method for producing a fermented milk drink, including normalization of the mixture, purification, separation, pasteurization, homogenization and cooling of the mixture, subsequent fermentation and fermentation, mixing and cooling, according to the invention, the fermentation is carried out by fermentation containing a symbiosis of lactic acid bacteria and milk yeast obtained on the infusion, an extract from the inner layer of willow bark, while the yeast is added in an amount of 10-30% by weight of the fermented mixture, and the latter is fermented at a temperature of 24-32 ° C to reaching an acidity of 90-11 ° T, the fermented mixture is stirred at a frequency of 1 hour for 5-10 minutes.

Distinctive features are:

- fermentation is carried out by fermentation containing a symbiosis of lactic acid bacteria and milk yeast obtained by infusion - drawing from the inner layer of willow bark (which provides an increase in organoleptic characteristics, stability and shelf life of the product);

- the leaven is introduced in an amount of 10-30% by weight of the fermented mixture, and the last is fermented at a temperature of 24-32 ° C until the acidity reaches 90-110 ° T (which ensures the manufacturability of the method, the possibility of obtaining a dietary product, stability and shelf life of the product);

- fermented mixture is mixed with a frequency of 1 hour for 5-10 minutes (which ensures the manufacturability of the method and the quality of the drink).

Thus, the claimed solution meets the criterion of "novelty." Comparison of the proposed solutions with analogues and other known solutions did not allow to identify in them the features that distinguish the claimed solution from the prototype, which allows us to conclude that the criterion of "inventive step".

The method of producing a fermented milk drink is confirmed by the following examples.

Example 1

The normalized mixture, heated to 40-45 ° C, is cleaned on centrifugal milk cleaners, homogenized at a temperature of 45-85 ° C and a pressure of (15 ± 2.5) MPa, pasteurized at a temperature of 75-90 ° C for 2-5 min. Consistently, the mixture is cooled to a fermentation temperature of 24-28 ° C (in the warm season), to 26-32 ° C (in the cold season). Fermentation and fermentation is carried out in a tank with a cooled jacket and stirrer, ensuring uniform mixing of the mixture with the yeast and milk clot. The mixture is fermented immediately after cooling with a sourdough containing a symbiosis of lactic streptococci, bifilact "D" and milk yeast in the ratio, respectively (1: 2: 1), obtained on the extract - extract from the inner layer of willow bark. To remove bitterness, 3-4 transplantations from fresh milk are performed. The resulting yeast is introduced in an amount of 10% by weight of the fermented mixture with slow stirring for 5 minutes every hour.

Then the mixture is fermented at a temperature of 24 ° C until an acidity of 90 ° T is reached and after additional cooling and stirring for 3-5 minutes until a homogeneous consistency, the mixture is packaged in a consumer container.

Example 2

The normalized mixture is pre-treated analogously to example 1. The mixture is fermented after cooling with a starter containing lactic streptococci, thermophilic bacilli and milk yeast in a ratio (2: 1: 1), obtained on the infusion - extract from the inner layer of willow bark, which is introduced in an amount of 20 % by weight of the fermented mixture with slow stirring for 10 minutes every hour.

Then the mixture is fermented at a temperature of 30 ° C until an acidity of 100 ° T is reached, and after additional cooling and stirring for 3-5 minutes until a homogeneous consistency, the mixture is packaged in a consumer container.

Example 3

The normalized mixture is pre-treated analogously to example 1. The mixture is fermented after cooling with a sourdough containing acidophilic bacilli, thermophilic bacilli and milk yeast in the ratio, respectively (1: 1: 1), on the extract - extract from the inner layer of willow bark, which is introduced in an amount of 30% by weight of the fermented mixture with slow stirring for 10 minutes every hour.

Then the mixture is fermented at a temperature of 32 ° C until an acidity of 110 ° T is reached, and after additional cooling and stirring for 3-5 minutes until a homogeneous consistency, the mixture is packaged in a consumer container.

The method of producing a fermented milk drink reduces laboriousness and increases the manufacturability of the method, increases the organoleptic characteristics, stability and shelf life of the product obtained by this method, the ability to use affordable and low-fat raw materials to produce a dietary product for recommending to a wide range of consumers, in particular overweight.

Claims (1)

A method of producing a fermented milk drink, including normalization of the mixture, purification, separation, pasteurization, homogenization and cooling of the mixture, subsequent fermentation and fermentation, mixing and cooling, characterized in that the fermentation is carried out by fermentation containing a symbiosis of lactic acid bacteria and milk yeast obtained by extracting from the inner layer of willow bark, while the ferment is introduced in an amount of 10-30% by weight of the fermented mixture, and the last is fermented at a temperature of 24-32 ° C until reaching an acidity of 90-11 0 ° T, the fermented mixture is stirred at intervals of 1 hour for 5-10 minutes.