RU2553326C1 - Whipped milk-and-protein product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves milk pasteurisation, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till moisture content is equal to no more than 80% and cooling; one uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; then into fermented milk one introduces sprouted buckwheat seeds extract and black thorn water extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature; the starter is represented by mesophilic lactic streptococci pure cultures and bifidobacteria at a ratio of 1:2 in an amount of 5% of the milk weight; after pressing one introduces into the produced clot "Todikamp-Lact" and "Lactofit" biologically active additives at a ratio of 1:1 in an amount of 1-1.5% of the product weight and performs stirring and thermisation; after cooling one proceeds with milk-and-protein mass whipping and packing at a temperature of 16-18°C and additional cooling.

EFFECT: invention allows to manufacture a product with improved organoleptic properties due to light nut aftertaste imparting to the product, enhance the ready product quality, its dietary and preventive properties as well as reduce energy value and accelerate the manufacture process.

2 cl, 2 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of preventive products for the nutrition of people suffering from lactase deficiency and mild diabetes.

A known method of producing cottage cheese paste, comprising introducing into the cottage cheese soft diet fat-free granulated sugar, cream of 15-25% fat, millet porridge, vanillin, the biologically active additive "Iodcasein", a filler, which is used as a syrup obtained from beetroot juice, mechanical processing of the mixture, pasteurization and cooling (Patent RU No. 2243574, A23C 23/00).

The disadvantage of this method is the use of ready-made cottage cheese as the main raw material; filler-syrup obtained on the basis of beetroot juice, which can lead to a laxative effect, especially in children. Therefore, this product cannot be a preventive product for people with lactase deficiency and mild diabetes.

The closest in technical essence to the proposed method is a method for the production of curd paste “Angers”, which involves pasteurizing milk at a temperature of 90-95 ° C with holding for 2-3 hours, cooling to a temperature of 38-40 ° C, introducing a starter containing pure culture of lactic acid thermophilic streptococci and Bulgarian rods in a ratio of 5: 1, ripening, pressing to a moisture content of not more than 80%, cooling, applying after cooling with stirring up to 5% sugar of the mass of the clot (Patent RU No. 2277341, IPC А23С 23/00).

The disadvantage of this method is the lack of properties aimed at the prevention of lactase deficiency and diabetes; low content of vitamins and minerals necessary for the full development of the body.

The technical result of the invention is expressed in obtaining a product with improved organoleptic properties by giving it a light nutty aftertaste, in improving the quality of the finished product, its dietary and preventive properties, as well as improving digestibility, reducing energy value and speeding up the production process.

The technical result is achieved in that a method for the production of whipped milk-protein product, including pasteurization of milk at a temperature of 90-95 ° C, aging, cooling to a fermentation temperature, introducing yeast, fermentation, pressing to a moisture content of not more than 80%, cooling, while milk they use fat content of 1.5%, in which, after cooling pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then the buckwheat seed extract and water extract are added to the fermented milk act of thorns taken in a ratio of 2: 1 in an amount of 3-5% by weight of the product, the resulting mixture is pasteurized at a temperature of 72-74 ° C for 10-15 minutes, cooled to a fermentation temperature, pure cultures of mesophilic lactic streptococci are used as starter culture and bifidobacteria in a ratio of 2: 1 in an amount of 5% by weight of milk, after pressing the biologically active additives “Todicamp-Lact” and “Lactofit” in a ratio of 1: 1 in an amount of 1-1.5% by weight of the product are added to the obtained clot, mix, carry out thermalization, and after cooling beat the milk protein mass and pack it with a temperature of 16-18 ° C and cool it down.

Examples of specific implementation of the method.

Example 1. Milk is purified, normalized to a fat content of 1.5%. Then, normalized milk is pasteurized at a temperature of 95 ° C for 3 minutes, cooled to a fermentation temperature of 34 ° C, the Maxilact enzyme is added in an amount of 0.01% by weight of milk, and it is kept in a thermostat for 3 hours. make buckwheat seed germinated extract and an aqueous thorn extract taken in a 2: 1 ratio in an amount of 3% by weight of the product, the resulting mixture is pasteurized at a temperature of 72 ° C for 15 minutes, cooled to a fermentation temperature, a starter prepared in sterilized milk is introduced fat content of 1.5%, from specially selected pure cultures of mesophilic lactic streptococci and bifidobacteria in a ratio of 2: 1 in an amount of 5% by weight of milk, they are fermented for no more than 17 hours until a clot with an acidity of pH 4.5 is formed, pressed to residual moisture in curd a clot is not more than 80%, after pressing, the resulting clot is supplemented with the Todikamp-Lact and Lactofit biologically active additives in a ratio of 1: 1 in the amount of 1% by weight of the product, mixed, thermalized, and after cooling, the milk-protein product is whipped , races asovyvayut a temperature of 18 ° C and doohlazhdayut for 2 hours to a temperature of 4 ± 2 ° C.

The resulting product has improved organoleptic properties due to giving it a light nutty aftertaste, increased quality, dietary, preventive properties and digestibility, as well as low energy value.

Example 2. Milk is purified, normalized to a fat content of 1.5%. Then, normalized milk is pasteurized at a temperature of 95 ° C for 5 minutes and cooled to a fermentation temperature of 35 ° C and the Maxilact enzyme is added in an amount of 0.01% by weight of the milk, kept in a thermostat for 3 hours. In fermented milk add buckwheat seed germinated extract and an aqueous tern extract in a ratio of 2: 1 in an amount of 5%, the resulting mixture is pasteurized at a temperature of 74 ° C for 10 min, cooled to a fermentation temperature, and a starter prepared in sterilized milk with a fat content of 1.5% is introduced, from special flaxseed pure cultures of mesophilic lactic streptococci, bifidobacteria and lactic acid bacilli in a ratio of 1: 2: 1 in the amount of 5% of the mass of milk, they are fermented for no more than 17 hours until a clot with an acidity of pH 4.5 is formed, pressed until residual moisture in the curd clot is not more than 80%, after pressing, the resulting clot is supplemented with biologically active additives “Todicamp-Lact” and “Lactofit” in a ratio of 1: 1 in the amount of 1.5% by weight of the product, mixed, thermalized, and after cooling the milk-protein product is whipped , asfasovyvayut a temperature of 16 ° C and doohlazhdayut for 3 hours to a temperature of 4 ± 2 ° C.

The resulting product has improved organoleptic properties due to giving it a light nutty aftertaste, increased quality, dietary, preventive properties and digestibility, as well as low energy value.

The introduction of the Maxilact enzyme as the enzyme responsible for the hydrolysis of lactose makes it possible to reduce the content of milk sugar in the milk base due to its action based on the breakdown of less soluble lactose into easily digestible monosaccharide - glucose and galactose. This leads to the prevention and diet therapy of lactase deficiency and mild diabetes. When introducing the Maxilact enzyme into the composition, less than 0.1 kg per 1000 kg of product allows to obtain a degree of hydrolysis of 75%, which is not enough to obtain a curd paste with a low content of milk sugar. The introduction of the enzyme "Maxilact" more than 0.2 kg is not advisable, since the degree of hydrolysis is close to 100%, which is not economically effective, as it turns out a product intended only for feeding people with lactase deficiency. At a fermentation temperature of 34-35 ° C for 3 hours, it is possible to reduce the amount of lactose in milk to 0.80%, which reduces the energy value of the finished product and increases the preventive, dietary properties of the product, its quality and digestibility.

Biologically active additives "Todicamp-Lact" and "Lactofit" in a ratio of 1: 1 in an amount of 1-1.5% by weight of the product have a preventive effect - they normalize carbohydrate metabolism, reduce blood cholesterol, increase immunity, and replenish protein deficiency, amino acids and vitamins (C, B1, B2, B6, B12, E, folic acid, biotin, niacin, pantothenate), strengthens musculoskeletal tissue. The introduction of the extract of germinated buckwheat seeds and the aqueous extract of thorns and the biologically active additives “Todicamp-Lact” and “Lactofit” allows enriching the milk-protein product with a vitamin-mineral complex and provides preventive and dietary properties for mild forms of diabetes mellitus, gastrointestinal diseases. The use of mesophilic lactic streptococci as starter culture, consisting of special strains of streptococcus lactis, streptococcus cremoris, streptococcus diacetilactis, as well as bifidobacteria, lactic acid bacilli, allows to obtain a milk-protein product with a pronounced pleasant sour-milk taste, cream. The introduction of starter culture less than 5% is not enough to obtain a homogeneous curd clot, pasty consistency. With the introduction of starter culture in an amount of more than 5%, the curd clot has a pronounced grainy texture. Therefore, the introduction of starter culture in an amount of 5% is optimal for obtaining a homogeneous curd clot of a creamy consistency.

In the table. 1 shows the organoleptic characteristics of a whipped milk protein product according to the proposed formulations.

In the table. 2 shows the chemical composition and physico-chemical characteristics of the whipped milk protein product.

The proposed method allows to obtain a product for nutrition of people with lactase deficiency and mild diabetes, has moderate acidity, has high digestibility and biological value, high taste and extended preventive effect, as well as low energy value. Also, this method of obtaining a milk-protein product allows you to enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

Claims (2)

1. A method of manufacturing a whipped milk-protein product, including pasteurization of milk at a temperature of 90-95 ° C, aging, cooling to a fermentation temperature, introducing fermentation, fermentation, pressing to a moisture content of not more than 80%, cooling, while using milk with a fat content of 1, 5%, in which, after cooling the pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then the extract of the buckwheat seed germinated extract and the water extract of the turn taken in a ratio of 2: 1 in quantity are added to the fermented milk It is 3-5% by weight of the product, the resulting mixture is pasteurized at a temperature of 72-74 ° C for 10-15 minutes, cooled to a fermentation temperature, pure cultures of mesophilic lactic streptococci, bifidobacteria in a ratio of 1: 2 in an amount of 5 are used as starter culture % of the mass of milk, after pressing, the biologically active additives “Todicamp-Lact” and “Lactofit” are added to the resulting clot in a ratio of 1: 1 in the amount of 1-1.5% by weight of the product, they are mixed, thermalization is carried out, and after cooling, the curd mass beat and pack with temperature 16-18 ° C and re-cooled. 2. Whipped milk protein product obtained by the method according to p. 1.