RU2514671C1 - Method for production of protein cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk mixture is prepared from defatted milk and butter milk at a ratio of 1:1-2:1. The milk mixture is pasteurised at a temperature of 90-95°C, maintained during 2.5-3 hours and cooled to a fermentation temperature. A lactic acid microorganisms starter is introduced; the starter is represented by a combined starter of bifidobacteria, lactococci and leuconostoc cultures at a ratio of 3:1:1; the mixture is ripened at a temperature of 30-34°C till formation of a clot with acid content equal to 80-85°T which is dehydrated and cooled.

EFFECT: manufacture of a creamy coloured product with increased nutritive and biological value, a soft crumbly consistency which allows the product to be similar to the Tartar national product kort in terms of organoleptic properties.

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Description

The invention relates to the dairy industry and can be used in the production of protein fermented milk products with functional properties.

In modern conditions, expanding the range of functional dairy products, including dairy products with a high protein content and curd products with high biological value and having a positive effect on human health, is relevant.

Of interest are the national curd products, one of which is the court, the so-called "red dried curd", which refers to the national Tatar products. Several recipes and court production methods are known that are similar to each other, the differences in which determine the taste, texture, appearance of the product (from creamy yellow to reddish brown, from tender curd to a dry hard product) [1, 2]. In accordance with traditional technology, the court production process includes the following operations: receiving and preparing raw materials, preparing a normalized mixture, pasteurizing and cooling the mixture, fermenting and fermenting the mixture to obtain a clot, adding non-fat cottage cheese to the resulting clot (up to 6%), heating the clot and removing whey, heat treatment of the curd mass until a pronounced cream color is obtained, self-pressing and pressing of the product, cooling of the finished product.

The disadvantage of this method is the complexity and duration of the process, reduced nutritional and biological value of the finished product, which is associated with the use of long-term heat treatment of the curd base in the manufacture of the court at a temperature of 95 ° C for 3.5-4 hours in order to give a pronounced cream color to the product leading to the destruction of useful starter microflora.

In this case, a sour-milk clot is obtained by fermenting skim (or normalized) milk with sourdough prepared on pure cultures of mesophilic lactic streptococci and Bulgarian bacillus. The use of Bulgarian sticks in the starter microflora, which is characterized by a high acid-forming ability (maximum acidity is 300-350 ° T), often leads to the appearance of a defect due to the overly acidic taste of the product, and the absence of viable probiotic microflora cells in the product deprives the product of preventive properties.

Known protein fermented milk products, such as acidophilic paste, fermented milk, pasta, cottage cheese "Narine", cottage cheese for baby and diet food and others [3, 4], containing specially selected cultures of lactic acid microorganisms and bifidobacteria, characterized by probiotic properties, the technology of which involves acceptance and preparation of raw milk, preparation of the milk mixture, heat treatment and cooling, fermentation and fermentation, processing of the clot and its dehydration to the desired mass fraction of moisture and cooling of the product, packaging and storage.

An object of the invention is to develop a method for the production of a fermented milk protein product, which makes it possible to obtain a functional product that is close in organoleptic characteristics to the court, but is characterized by increased nutritional and biological value.

The technical result of the invention is to improve the quality of the product, by increasing its nutritional and biological value, giving the product functional properties by enriching it with probiotic microflora.

The technical result of the invention is achieved by directed regulation of the properties of the feedstock and the microflora of starter cultures. Skim milk and buttermilk obtained from the production of sweet cream butter by the method of churning or converting high-fat cream in a ratio of 1: 1, 2: 1 are used as components of the feedstock, and bifidobacteria, lactococci and leukostats in a ratio of 3: 1: as starter cultures 1, respectively.

A method of producing a protein fermented milk product includes the preparation of a milk mixture consisting of skim milk and buttermilk in a ratio of 1: 1-2: 1, pasteurization of the milk mixture at a temperature of 90-95 ° C for 2.5-3 hours, cooling to a fermentation temperature, the introduction of a combination of starter cultures of bifidobacteria, lactococci and leukostokes in a ratio of 3: 1: 1, respectively, fermentation at a temperature of 30-34 ° C until a clot with an acidity of 80-85 ° T, dehydration of the clot, cooling, packaging and storage of the product.

The use of pasteurization of a normalized mixture consisting of skim milk and buttermilk, at a temperature of 90-95 ° C with a holding time of 2.5-3 hours, eliminates the long-term heat treatment of the curd base, carried out after ripening and leading to the destruction of useful starter microflora, which significantly reduces biological value of the product. In this case, the inclusion of buttermilk in the composition of the milk mixture (30-50%) allows to reduce the duration of the heat treatment of the milk mixture to 2.5-3 hours and provides a pronounced pasteurization taste characteristic of the court in the product. The additional use of buttermilk, which has high nutritional and biological value, contains a group of anti-sclerotic substances (protein-lecithin complex and polyunsaturated fatty acids), which is important for regulating fat and cholesterol metabolism, also helps to increase the nutritional and biological value of the product.

Giving the product probiotic properties is achieved by using a combination of starter cultures consisting of bifidobacteria, lactococci and leukonostok in a ratio of 3: 1: 1, respectively.

Bifidobacteria (Bifidobacterium animalis subsp. Lactis, Bifidobacteriumlongum, Bifidobacterium bifidum) are obligate representatives of normal intestinal microflora and determine the probiotic properties of the product. Lactic acid lactococci (Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Diacetilactis, Lactococcus lactis subsp. Cremoris), which are part of the traditional starter cultures for cottage cheese and protein fermented milk products, contribute to the formation of a strong clot, which also provides good flavor product. The introduction into the microflora of the starter culture of leukonostok (Leuconostoc lactis, Leuconostoc mesenteroides subsp. Dextranicum), which are active producers of diacetyl, can improve the taste and aroma of the finished product. To implement the proposed method, pure microorganism cultures are used, which are used in accordance with the Technological Instructions for the preparation and use of starter cultures and bakconcentrates for fermented milk products at dairy enterprises.

Quality indicators of the finished product (consistency, severity of taste and aroma, microbiological indicators) are determined not only by the properties of the cultures in the composition of the starter culture, but also by the rate of development of the starter microflora in the process of fermentation, which is proposed to regulate the initial ratio of the cultures in the composition of the combined starter culture and the fermentation temperature.

The fermentation of the milk mixture is carried out at a temperature of 30-34 ° C, which provides the necessary rate of acid formation and the development of all starter cultures during the fermentation process (fermentation time is 8-12 hours) until a sufficiently strong clot with an acidity of 80-85 ° T is formed.

The selected ratio of cultures as part of the combined starter culture, the proposed fermentation regimes make it possible to obtain a product with probiotic properties (the content of bifidobacteria in 1 g of the finished product is at least 10 ⁶ KOE) and sanitary and hygienic indicators that meet the requirements of the Technical Regulations for Milk and Dairy Products (No. 88 -FZ).

The finished product is characterized by a pure sour-milk taste with a pronounced taste of pasteurization, cream or light cream color, soft, crumbly texture, which brings it closer to the court in terms of organoleptic characteristics.

A method of obtaining a protein fermented milk product is illustrated by the following examples.

Example 1. The milk mixture is made from skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 1. The mixture is pasteurized at a temperature of 92 ° C for 3 hours, cooled to 34 ° C. In the cooled mixture make a combination of starter culture containing bifidobacteria, lactococci and leukonostok in the amount of 3% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 3: 1: 1, respectively. The fermented mixture is stirred and fermented at a temperature of 34 ° C until a dense clot with an acidity of 85 ° T is formed for 11 hours. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 80%, after which the product is cooled and packaged.

Example 2. The milk mixture is made from skim milk and buttermilk obtained in the production of sweet cream butter, in a ratio of 1.5: 1. The mixture is pasteurized at a temperature of 95 ° C for 3 hours, cooled to 32 ° C. In the cooled mixture make a combination of starter culture containing bifidobacteria, lactococci and leukonostok, in an amount of 5% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 3: 1: 1, respectively. The fermented mixture is stirred and fermented at a temperature of 32 ° C until a dense clot with an acidity of 85 ° T is formed for 12 hours. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 80%, after which the product is cooled and packaged.

Example 3. The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 1: 1. The mixture is pasteurized at a temperature of 90 ° C with an exposure of 2.5 hours, cooled to 30 ° C. In the cooled mixture make a combination of starter culture containing bifidobacteria, lactococci and leukonostok, in an amount of 5% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 3: 1: 1, respectively. The fermented mixture is stirred and fermented at a temperature of 30 ° C until a dense clot with an acidity of 80 ° T is formed for 10 hours. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 80%, after which the product is cooled and packaged.

Example 4. The milk mixture is composed of skim milk and buttermilk obtained from the production of sweet cream butter, in a ratio of 2: 1. The mixture is pasteurized at a temperature of 95 ° C with an exposure of 2.5 hours, cooled to 32 ° C. In the cooled mixture make a combination of starter culture containing bifidobacteria, lactococci and leukonostok, in an amount of 5% of the volume of the fermented mixture. The ratio of cultures in the sourdough is set equal to 3: 1: 1, respectively. The fermented mixture is stirred and fermented at a temperature of 32 ° C until a dense clot with an acidity of 82 ° T is formed for 8 hours. The resulting clot is subjected to processing (cutting, self-pressing and pressing) in order to partially remove serum. Dehydration is carried out until the mass fraction of moisture in the finished product reaches 80%, after which the product is cooled and packaged.

The characteristics of the finished product according to microbiological indicators in accordance with examples of the implementation of the proposed method are given in table 1.

Table 1 Microbiological indicators of the finished product The content of viable cells of the starter microflora in the product, million KOE / g Examples of the implementation of the proposed method Example 1 Example 2 Example 3 Example 4 Bifidobacteria 108 ± 23 64 ± 21 81 ± 22 88 ± 33 Lactococci 260 ± 37 180 ± 22 216 ± 27 340 ± 42

The content of viable bifidobacteria cells in the product, which are characteristic representatives of the probiotic microflora, is 64-108 million KOE / g, which corresponds to the prophylactic dose recommended by the Institute of Nutrition RAMS and indicates the pronounced probiotic properties of the product.

Sanitary and hygienic indicators of the product (table 2) in accordance with examples of the implementation of the proposed method, meet the requirements of the Technical regulations for milk and dairy products (No. 88-FZ).

table 2 Sanitary Product Performance Name of indicator Product metric value Example 1 Example 2 Example 3 Example 4 The number of BGKP (coliforms) are absent in g 0.01 0.01 0.01 0.01 Pathogenic microorganisms, including salmonella, in 25 g of product no no no no S.aureus in 0.1 g of product no no no no Yeast KOE / g four 7 3 6 Mold mushrooms, KOE / g 5 3 four 5

The characteristics of the product according to organoleptic indicators in accordance with examples of the implementation of the proposed method are given in table.3.

Table 3 Organoleptic characteristics of the product Name of indicator Product metric value Example 1 Example 2 Example 3 Example 4 1. Taste and smell Pure, sour-milk, with a pronounced taste of pasteurization Pure, sour-milk, with a pronounced taste of pasteurization Pure, sour-milk, with a pronounced taste of pasteurization Pure, sour-milk, with a pronounced taste of pasteurization 2. Color Creamy, uniform throughout the mass Creamy, uniform throughout the mass Light cream, uniform throughout the mass Creamy, uniform throughout the mass 3. Consistency Soft, friable Soft, friable Soft, friable Soft, friable

The proposed method allows to obtain a protein fermented milk product, characterized by a pronounced taste of pasteurization, cream color, soft, friable consistency, which brings it closer in organoleptic characteristics to the Tatar national product court, but is distinguished by increased nutritional and biological value.

Information sources

1. TU 49 of the RSFSR 15-89 Court.

2. TU 9222-015-12968089 Court. Technical conditions; TI TU 9222-015-12968089, Technological instructions for the production of courts.

3. Stepanova L.I. Handbook of a dairy production technologist. Technology and recipes. In three volumes. T.1. Whole milk products - St. Petersburg: GIORD, 1999. - 384 p.

4. RF patent No. 2222953. Method for the production of protein fermented milk product / Grunskaya V.A., Borisova G.V., Filippova N.M., Parmenova N.M .; Vologda State Dairy Academy N.V. Vereshchagin. Claim 02/21/2002; publ. 02/10/2004. - Bull. Number 4.

Claims (1)

A method of producing a protein fermented milk product, including preparing a milk mixture, pasteurization, cooling to a fermentation temperature, introducing fermentation of lactic acid microorganisms, fermentation, dehydration of a clot and cooling, characterized in that the milk mixture is made from skim milk and buttermilk in a ratio of 1: 1-2: 1, pasteurization of the milk mixture is carried out at a temperature of 90-95 ° C with an exposure of 2.5-3 hours, as a starter culture use a combination of starter cultures of bifidobacteria, lactococci and leukonosts in 3: 1: 1 ratio, respectively, fermentation is carried out at a temperature of 30-34 ° C until a clot with an acidity of 80-85 ° T.