RU2571178C1 - Sour cream product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages cream standardisation, pasteurisation, introduction of a collagen-containing additive, represented by "Tipro 601" connective tissue protein isolate and preliminarily dissolved in cream, in an amount of 1-3%, the obtained mixture homogenisation and cooling to the fermentation temperature, introduction of a starter containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus VKPM V-100089 and Bifidobacterium bifidum No 791 at a ratio of 1:1:1:0.9:2, respectively, ripening, stirring, packing, cooling and ageing of sour cream.

EFFECT: invention allows to obtain a product of with more viscous consistency and high bactericide activity, enhance the preventive and synergetic properties of the product and increase the storage process stability.

2 cl, 2 tbl

Description

The invention relates to the dairy industry and can be used in the production of synbiotic dairy products.

A known method of producing sour cream, including the normalization, pasteurization, homogenization and cooling of the cream to a fermentation temperature, the introduction of a combined bacterial starter culture, consisting of a mixture of acid-forming cultures of Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus (not mucous race), cream bacteria Streptococcus cre Streptococcus diacetilactis in an amount of 3-5 wt. %, mixing, ripening, cooling, aging and packaging [RF patent No. 2147406].

The disadvantages of this method are the lack of a preventive effect, the short shelf life of the product.

The closest technical solution is a method for the production of sour cream, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation and fermentation of cream by applying a starter culture containing a mixture of the bacterial preparation PB-SM and the bacterial preparation Bifilact-D, mixing the fermented cream, packaging, cooling and ripening sour cream [RF patent No. 2218795].

The disadvantages of this method are the low preventive effect and the duration of the production process.

The technical result of the invention consists in obtaining a product of a more viscous consistency with high bactericidal activity, increasing the prophylactic and synergistic properties of the product, as well as increasing the durability during storage.

The technical result is achieved by the fact that the method of producing the sour cream product includes normalizing cream, pasteurization, introducing a collagen-containing additive — Tipro 601 ”connective tissue protein isolate previously dissolved in cream — in an amount of 1-3%, homogenizing and cooling the resulting mixture to a fermentation temperature, introducing starter culture, containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus VKPM B-100089 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 0.9: 2, respectively, ripening, mixing, packaging, cooling and maturation of sour cream.

Products developed using dietary fiber have a positive effect on the function of the gastrointestinal tract, accelerating intestinal transit and motility, and help to cleanse the body as a result of sorption of bile acids from various toxins.

The use of selected strains of cultures in the indicated ratios and the introduction of a collagen-containing additive - Tipro 601 protein connective tissue isolate in an amount of 1-3% before dissolving before homogenization allows to obtain a product of a more viscous consistency with a high bactericidal activity and an extended shelf life.

The method is as follows. The cream is normalized for fat with whole cow's milk or skim milk. The required fat content of normalized cream is set depending on the norm of the introduced starter culture. The normalized cream is pasteurized at a temperature of 90 ° C, the exposure time is 10–25 s, and a collagen-containing additive — the Tipro 601 connective tissue protein isolate in the amount of 1-3%, previously dissolved in the cream, is introduced, homogenized at a pressure of 8–12 MPa, followed by exposure at pasteurization temperature for 10-15 minutes. This makes it possible to obtain a product with a thicker and more uniform consistency. By changing the homogenization regimes (allowed within 10-15 MPa), the consistency is regulated in the desired direction, as well as a decrease in serum in the finished product. The pasteurized and homogenized creamy mixture is cooled to a temperature of 34-36 ° C and fermented with a starter culture containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus VKPM B-100089 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 0.9: 2, respectively, in an amount of 5 wt. % The mixture is stirred for 10-15 minutes.

The finished product should have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick, slightly viscous consistency. The duration of storage of the sour cream product at a temperature of 4 ± 2 ° C is 35 days from the end of the process.

Recipes for the product sour cream are presented in table 1.

When using the proposed method, the prophylactic properties of the product are increased by increasing the viable cells of bifidobacteria at the end of the shelf life, the titer of which in the product is 10 ⁹ CFU / cm ³ and mesophilic milk lactococci - 10 ⁸ CFU / cm ³ , the time of the process of souring the cream mixture is reduced by 2.5 hours (tab. 2).

The use of a collagen-containing additive - Tipro 601 connective tissue protein isolate previously dissolved in cream - in an amount of 1-3% allows to increase the nutritional and biological value of the product, improve its structure and consistency, expand the assortment of synbiotic dairy products for functional nutrition.

Claims (2)

1. Method for the production of sour cream product, including the normalization of cream, pasteurization, the introduction of collagen-containing additive previously dissolved in cream - Tipro 601 connective tissue protein isolate in an amount of 1-3%, homogenization and cooling of the mixture to a fermentation temperature, introduction of a starter culture containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus VKPM B-100089 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 0.9: 2, respectively, ripening, mixing, packaging, cooling and maturation of sour cream. 2. Sour cream product obtained by the method according to p. 1.