RU2569190C1 - Method for production of protein cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves pasteurisation of 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 oat seeds honey extract and sprouted red bean extract; the produced mixture is pasteurised and cooled to the ripening; one introduces a starter represented by FD-DVS XPL-1 direct introduction starter and lyophilised concentrate BK-Altai-LSBifi bifidobacteria. Before ripening, one performs introduction of pulp-containing feijoa juice, proceeding with ripening and pressing. After pressing one introduces "Kumelact" biologically active additives and calamary nerve tissue homogenated in milk into the produced clot, performs stirring and thermisation; after cooling the produced mass is packaged and additionally cooled.

EFFECT: invention allows to manufacture a product with high accessibility and biological value, high taste properties, extended preventive effect and low energy value.

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 - a 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 provides for the pasteurization of milk at a temperature of 90-95 ° C with holding for 2-3 hours, cooling to a temperature of 38-40 ° C, making starter culture containing pure culture of lactic acid thermophilic streptococci and Bulgarian sticks 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 by weight 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 and strawberry aftertaste, in improving the quality of the finished product, its dietary and preventive properties, as well as improving digestibility, accelerating the ripening process, reducing energy value and accelerating the production process .

The technical result is achieved by the fact that the method for the production of a fermented milk protein product involves pasteurizing milk at a temperature of 90-95 ° C, holding, 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 pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then honey extract of germinated oat seeds and the extract are added to the fermented milk sprouted red beans, 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, using a direct fermentation starter FD-DVS XPL-1 and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 2 in the amount of 3-5% by weight of milk, before fermentation make feijoa juice with pulp in the amount of 5-7 wt.%, After pressing the biologically active additives Kumelact and homogenizir are added to the obtained clot The squid nervous tissue in 0.5: 1 ratio in the amount of 0.5-1.5% by weight of the product is mixed, mixed, thermalized, and after cooling, the resulting mass is packaged with a temperature of 16-18 ° C and cooled.

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 and the Maxilact enzyme is added in an amount of 0.01% by weight of the milk, kept in an thermostat for 3 hours. In fermented milk, honey extract of oat seeds and sprouted red bean extract, taken in a ratio of 2: 1, in an amount of 3% by weight of the product are added and the resulting mixture is pasteurized at a temperature of 72 ° C for 15 minutes and cooled to a fermentation temperature and introduced fermentation , consisting of a starter culture of direct application of FD-DVS XPL-1 and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 2 in the amount of 3% by weight of milk, make feijoa juice with pulp in the amount of 5 wt. %, fermented for no more than 17 hours before the formation of a clot with an acidity of pH 4.5, pressed to a residual moisture content in a curd clot of not more than 80%, after pressing, the biologically active additives Kumelact and squid nervous tissue homogenized in milk are added to the resulting clot in the ratio 0.5: 1 in an amount of 0.5% by weight of the product, mix, carry out thermalization, and after cooling, the resulting mass is packaged with a temperature of 18 ° C and further cooled for 2 hours to a temperature of 4 ± 2 ° C.

The resulting product has improved organoleptic properties due to giving it a light nutty and strawberry 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, cooled to a fermentation temperature of 35 ° C and the Maxilact enzyme is introduced in an amount of 0.01% by weight of the milk, kept in an thermostat for 3 hours. In fermented milk, honey extract of oat seeds and sprouted red bean extract in a ratio of 2: 1 in an amount of 5% are added, the resulting mixture is pasteurized at a temperature of 74 ° C for 10 min, cooled to a fermentation temperature and a starter culture is introduced, consisting of a direct starter culture FD-DVS XPL-1 and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 2 in the amount of 5% by weight of milk, make feijoa juice with pulp in the amount of 7 wt.%, Ferment for no more than 17 hours before the formation of a clot with acidity p 4.5, pressed to a residual moisture content in the curd clot of not more than 80%, after pressing the biologically active additives Kumelact and squid homogenized in milk in a ratio of 0.5: 1 in the amount of 1.5% by weight are added to the resulting clot the product, mix, carry out the thermalization, and after cooling, the resulting mass is packaged with a temperature of 16 ° C and further cooled 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. Introduction to the composition of the enzyme "Maxilact" 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 impractical, since the degree of hydrolysis is close to 100%, which is not economically effective, since it turns out a product intended only for nutrition of 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 ..

Dietary supplements "Kumelact" and squid nervous tissue homogenized in milk in a ratio of 0.5: 1 in an amount of 0.5-1.5% by weight of the product have a preventive effect - normalize carbohydrate metabolism, lower blood cholesterol, increase immunity , make up for the deficiency of proteins, amino acids and vitamins (C, B1, B2, B6, B12, E, folic acid, biotin, niacin, pantothenate), strengthen musculoskeletal tissue. The introduction of honey extract of oat seeds germinated, sprouted red bean extract, Kumelact dietary supplements and squid nervous tissue homogenized in milk in a ratio of 0.5: 1 in an amount of 0.5-1.5% allows enriching the product with a vitamin-mineral complex and provide preventive and dietary properties for mild forms of diabetes mellitus, gastrointestinal diseases. The use of direct starter FD-DVS XPL-1 starter culture and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 2 in an amount of 3-5% allows you to get a product with a pronounced pleasant sour-milk taste with a light nutty and strawberry aftertaste, pasty consistency. The introduction of a starter culture of less than 3% is not enough to obtain a homogeneous sufficiently dense curd clot of a paste-like 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 3-5% is optimal for obtaining a homogeneous clot of paste-like consistency.

Table 1 shows the organoleptic characteristics of the finished product according to the proposed formulations.

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 allows to enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

Claims (2)

1. A method for the production of a fermented 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 milk is used with a 1.5% fat content in which, after cooling pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then honey extract of oat seeds and sprouted red bean taken in wearing 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, as a starter culture use direct application FD-DVS XPL-1 and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 2 in the amount of 3-5% by weight of milk, before fermentation, feijoa juice with pulp is added in the amount of 5-7 wt.%, after pressing, the biologically active Kumelact additives and squid nervous tissue homogenized in milk in a ratio of 0.5: 1 in an amount of 0.5-1.5% by weight of the product, mix, carry out thermalization, and after cooling, the resulting mass is packaged with a temperature of 16-18 ° C and further cooled. 2. Sour milk protein product obtained by the method according to p. 1.