RU2534349C2 - Method for production of mixed fermentation cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk mixture standardised in terms of fat weight fraction is prepared, pasteurised, homogenised and cooled to the fermentation temperature. One introduces a direct addition starter represented by a starter culture of LAT LC K and lyophilised DVS culture BB-12 in the immobilised form combined with H31106 vitamin premix. The mixture is ripened, cooled, aged, additionally cooled and packed.

EFFECT: manufacture of a product with improved organoleptic indices, increased nutritive and biological value with pronounced functional properties and a high probiotic activity where the product components, in case of combined usage, strengthen the effect of each other and positively affect the immune system.

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Description

The invention relates to the dairy industry and is intended to produce a fermented milk product of mixed fermentation with functional properties and high probiotic activity.

A known method of producing a symbiotic fermented milk product "Kefinar" or "Signs of the Zodiac", including the normalization of cow and / or soy milk, pasteurization, making corn starch, homogenizing the mixture, cooling to the fermentation temperature, introducing a symbiotic starter containing Lactobacillus acidophilus kefir 317/402 fungi, mesophilic lactic streptococcus, ripening at 23-28 ° C to an acidity of 70-100 ° T, cooling the resulting clot, aging and packaging of the finished product [Patent No. 2141210, IPC A23C 9/12].

However, the symbiotic fermented milk product "Kefinar" or "Zodiac Signs", obtained in this way, has insufficient preventive and nutritional properties.

The closest in technical essence to the present invention is a method for producing a fermented milk product of mixed fermentation, including the preparation of a milk mixture normalized by mass fraction of fat, followed by pasteurization, homogenization, cooling to the fermentation temperature, introduction of starter cultures containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and yeast, ripening, ripening, cooling, stirring and packaging. Cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are used in a 4: 1 ratio, and Kluyveromices lactis yeast is included in the starter microflora [Patent No. 2458513, IPC A23C 9/127].

The disadvantages of the obtained fermented milk product of mixed fermentation are low organoleptic characteristics, low nutritional and biological value, lack of functional properties.

The technical result of the invention is to increase the organoleptic characteristics, nutritional and biological value of the product, giving pronounced functional properties with high probiotic activity.

The technical result is achieved by the fact that the method of producing a fermented milk product of mixed fermentation, including the preparation of a milk mixture normalized by mass fraction of fat, followed by pasteurization, homogenization, cooling to the fermentation temperature, introduction of direct starter cultures, fermentation, ripening, cooling and packaging, together with direct ferment applications make a lyophilized DVS culture of BB-12 in an immobilized form, vitamin premix H31106, cooling is carried out before maturation, before packing re-cooling, as a starter culture direct application using starter culture LAT LC K.

A method of obtaining a fermented milk product of mixed fermentation is as follows. Accepted raw materials. The milk selected for quality is heated to a temperature of 43 ± 2 ° C, cleaned and normalized by mass fraction of fat to 2.5%. Normalized milk 2.5% are pasteurized at a temperature of 92 ± 2 ° C with a holding time of 2 to 8 min, homogenized at a pressure of 15.0 ± 2.5 MPa and a temperature of 65 ± 5 ° C, cooled to a fermentation temperature of 35 ± 2 ° C. Then make a starter culture LAT LC K, consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus kefir, Acetobacter subsp. aceti, Saccharomyces lactis, vitamin premix H31106, freeze-dried DVS culture BB-12, consisting of immobilized Bifidobacterium lactis. The resulting mixture is acidified at a temperature of 35 ± 2 ° C until a milk-protein clot with an acidity of 60-90 ° T is formed. At the end of the ripening, the clot is cooled to a temperature of 18 ± 2 ° C. The cooled mixture matures within 5-10 hours. After ripening, the mixture is cooled to a temperature of 6 ± 2 ° C and served on the packaging.

The introduction of vitamin premix H31106 increases the nutritional value of a fermented milk product of mixed fermentation, allows you to get a fermented milk product of mixed fermentation with a functional orientation with a guaranteed content of essential micronutrients that increase health, improve overall well-being.

The use of freeze-dried DVS culture BB-12, consisting of Bifidobacterium lactis in immobilized form, enriches the fermented milk product of mixed fermentation with viable probiotic microflora. Probiotics are functional food ingredients in the form of drugs, dietary supplements, as part of food products, consisting of useful living organisms that have a beneficial effect on the human body as a whole due to the normalization of the composition and increase the activity of normal intestinal microflora. Bifidobacteria are the preferred probiotic bacteria.

The starter culture LAT LC K is a multi-strain culture of bacteria and a concentrate of kefir fungi, which include yeast, is used to produce mixed fermentation products when directly added to milk. Starter culture LAT LC K, consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus kefir, Acetobacter subsp. aceti, Saccharomyces lactis, provides a fermented milk product of mixed fermentation with pronounced functional properties, high biological effectiveness, probiotic properties and extended prophylactic action.

The finished product has a uniform, moderately thick consistency, a refreshing sour-milk taste. Store the product at a temperature not exceeding 6 ° C.

Organoleptic characteristics of the fermented milk product of mixed fermentation are presented in table 1.

Table 1 Organoleptic characteristics of fermented milk product of mixed fermentation Indicators Characteristic Consistency Homogeneous, moderately thick Taste and smell Sour milk without extraneous smacks and odors Color Creamy white

The analysis of organoleptic indicators shows that the fermented milk product of mixed fermentation has a uniform consistency, a pleasant fermented milk taste and smell, i.e. high organoleptic characteristics.

Microbiological indicators of the fermented milk product of mixed fermentation are presented in table.2.

table 2 Microbiological indicators of fermented milk product of mixed fermentation Indicators Characteristic Lactic acid and (or) other probiotic microorganisms, CFU / g, not less than 5.0 * 1E8 Bacterial Escherichia coli bacteria (coliforms) in 0.1 g of product Are absent Spore aerobic microorganisms S.aureus in 1 g of product Are absent

The analysis of microbiological indicators shows that the fermented milk product of mixed fermentation has high probiotic properties.

Physico-chemical characteristics of the fermented milk product of mixed fermentation are presented in table 3.

Table 3 Physico-chemical characteristics of fermented milk product mixed fermentation Indicators Characteristic Mass fraction of fat,% 2.5-3.5 Mass fraction of proteins,% 3.0-3.2 Titratable acidity, ° T 80-85 Temperature when leaving the enterprise, ° C 4-6

The analysis of physical and chemical indicators shows that the fermented milk product of mixed fermentation has high nutritional and biological value.

The proposed method for the production of a fermented milk product of mixed fermentation was tested in laboratory conditions at the Department of Technology and Equipment for Food Production, FSBEI HPE OmGAU im. P.A. Stolypin.

The fermented milk product of mixed fermentation obtained by the proposed method has high organoleptic characteristics, nutritional and biological value, prophylactic and antibiotic properties through the use of starter culture LAT LC K, the introduction of a complex of vitamins and lyophilized DVS culture BB-12 in an immobilized form. This fermented milk product has a long shelf life with a high level of viable starter culture cells. The fermented milk product of mixed fermentation is recommended for both mass and dietary nutrition. The fermented milk product of mixed fermentation obtained by the proposed method allows enriching the human diet with the necessary components for a full healthy life.

Sources of information taken into account when preparing the application

1. Patent No. 2141210, IPC A23C 9/12.

2. Patent No. 2458513, IPC A23C 9/127 (prototype).

Claims (1)

A method of producing a fermented milk product of mixed fermentation, including the preparation of a milk mixture normalized by mass fraction of fat, followed by pasteurization, homogenization, cooling to a fermentation temperature, introduction of direct introduction starter cultures, fermentation, ripening, cooling and packaging, characterized in that together with direct introduction starter lyophilized DVS culture of BB-12 is introduced in an immobilized form, vitamin premix H31106, cooling is carried out before maturation, after-cooling is carried out before packing, LAT LC K starter culture is used as direct starter culture.