RU2572578C1 - Symbiotic sour cream product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves cream standardisation, pasteurisation, homogenisation, cooling to the fermentation temperature, introduction of a combined starter and fructose-glucose batata syrup, stirring, ripening, stirring, packaging and ageing. The combined starter is represented by a mixture of pure cultures of Streptococcus thermophilus VKPM V-10893 and Enterococcus hirae VKPM V-10090 lactic acid microorganisms at a ratio of 1:1; such mixture ripens cream during 4-6 hours; lactic acid microorganisms content in the ready product is equal to CFU/cm³ - 10¹⁰.

EFFECT: invention allows to obtain a product with improved organoleptic, dietary and preventive properties as well as simplify the technology and reduce the ripening time.

Description

The invention can be used in the dairy industry. The method provides for the production of sour cream and includes normalization, pasteurization, homogenization and cooling of sour cream to the fermentation temperature, the introduction of a combined bacterial starter culture - a mixture of pure cultures of lactic acid microorganisms in an amount of 5 wt.% And fructose-glucose syrup from sweet potato in an amount of 0.4%, stirring, souring , mixing, packaging and ripening.

The invention allows to obtain a sour cream product with improved organoleptic characteristics, increased nutritional and biological value and storage capacity. The method allows to obtain a dietary and therapeutic prophylactic dairy product for daily long-term consumption, to reduce the time of the ripening process and to simplify the technology for its production.

A known method of producing sour cream "Narine" (RF patent No. 2147406), including normalization, pasteurization, homogenization and cooling of the cream to the fermentation temperature, the introduction of a combined bacterial starter culture mixture of acid-forming cultures of Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus / non-mucous rasa bacteria Streptococcus cremoris and flavoring bacteria Streptococcus diacetilactis in an amount of 3-5 wt.%, mixing, ripening, cooling, aging and packing in containers.

The disadvantage of the method of obtaining the product is that the ripening process is long. In addition, the product manufactured by the proposed method has insufficient therapeutic properties, because contains fermented milk species of bacteria, which have a weak ability to take root in the microflora of the gastrointestinal tract.

The objective of the present invention is to obtain a symbiotic sour cream product with improved organoleptic properties, with dietary and therapeutic properties, for daily long-term consumption, having a simpler technology for its production, as well as providing a significant reduction in the ripening time of the product under temperature conditions unfavorable for the development of pathogenic microflora .

The problem is solved by using cultures of lactic acid microorganisms breeding Streptococcus thermophilus VKPM B-10893 and Enterococcus hirae VKPM B-10090 in the amount of 5 wt.%, While the content of lactic organisms in the finished product will be CFU / cm ³ - 10 ¹⁰ , which are deposited in the All-Russian collections of industrial microorganisms FSUE GosNII Genetika (VKPM) and fructose-glucose syrup from sweet potato.

The method is as follows.

Cow's milk is separated at a temperature of 40-60 ° C, taking into account the approximation of the mass fraction of fat in the cream obtained to the desired. 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 milk is sterilized or pasteurized, cooled to the fermentation temperature, at the same time, fermentation cultures of lactic acid microorganisms of selection Streptococcus thermophilus VKPM B-10893 and Enterococcus hirae VKPM B-10090 in the amount of 5 wt.% Are added to the milk, while the content of lactic organisms in the finished product will be CFU cm ³ - 10 ¹⁰ , which are deposited in the All-Russian collection of industrial microorganisms FSUE GosNII Genetika (VKPM), fructose-glucose syrup in an amount of 0.4%, mix, ferment until a clot forms and cool the finished product with its subsequent maturation, according to the invention, the ratio of mesophilic and thermophilic bacteria in the starter cultures when they are introduced into milk is 1.0: 1.0, respectively. The ripening process is carried out at a temperature of 37 ° C until a clot forms with an acidity of 60 ± 5 ° T. Packing in containers is carried out before ripening the product or after ripening.

The use of fructose glucose syrup from sweet potato and combined starter culture, a mixture of pure cultures of lactic acid microorganisms in the production of a sour cream product leads to a synergistic effect, which affects both the growth of sour cream product starter microorganisms and the normalization of the human intestinal microflora. In addition, the consistency improves, the nutritional and biological value of the sour cream product increases, and its shelf life (shelf life) increases.

Symbiotic bacterial fermented milk products are known for their higher therapeutic and prophylactic properties than products containing monocultures of bifidobacteria or lactobacilli. The microecological sphere of the entire mucous epithelium of a person is represented by more than 400 types of microorganisms that provide complex and complete endoecological resistance of the body (colonization resistance) to the effects of exoecological, as a rule, pathogenic microflora.

The use of sweet potato fructoglucose syrup as a component allows you to increase the nutritional and biological value of the product, improve its structure and consistency, and expand the range of symbiotic dairy products for functional nutrition.

The combined fermentation mixture of pure cultures of lactic acid microorganisms preserves and regulates the physiological balance of the intestinal microflora, has immunomodulating activity, exhibits an antagonistic effect in relation to a wide range of pathogenic and conditionally pathogenic microorganisms, and helps to neutralize toxic metabolic products and the absorption of minerals (including calcium, phosphorus iron), proteins and carbohydrates, has a vitamin-forming ability, is resistant to many antibiotics and chi myotherapeutic drugs.

Sour cream product made by the proposed method can expand the assortment of symbiotic dairy products for functional nutrition. The invention can be used both in dairy kitchens in the production of small amounts of sour cream, and in dairy plants for large-scale production of the specified fermented milk product.

Claims (1)

A method for the production of sour cream product, including the normalization of cream, pasteurization, homogenization, cooling to a fermentation temperature, the introduction of a combination of yeast and fructose-glucose syrup from sweet potato, mixing, souring, stirring, packaging and ripening, characterized in that a mixture of pure cultures is used as a combined sourdough lactic acid microorganisms Streptococcus thermophilus VKPM B-10893 and Enterococcus hirae VKPM B-10090 in a 1: 1 ratio, skimming cream for 4-6 hours, while the content of lactic acid microorganisms in the final product is KOE / cm ³ -10 ^10.