RU2580023C1 - Method for producing fermented milk product from concentrates of secondary raw milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of a milk mixture from buttermilk concentrate and skimmed whey concentrate produced by nano-filtration method at a ratio of 1:1 - 3:1, pasteurisation, cooling and introduction of a starter culture consisting of Lactobacillus bulgaricus, Streptococcus salivarius subsp. thermophilus and Bifidobacterium bifidum at a ratio of 1:4:2. Milk mixture fermentation is carried out at a temperature of 37±1°C during 4-5 hours till formation of a clot with acidity of 90-100°T, then the mixture is cooled, berry filler is introduced, the mixture is stirred and packed.

EFFECT: invention allows to enhance the biological value and quality of the ready product due to an increased content of easily digestible whey proteins and total protein in the mixture, to reduce caloric content and cost of the product due to usage of whey and buttermilk, to improve the product organoleptic properties and ensure the rational use of secondary milk raw material.

1 cl, 4 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of dairy products with high biological value.

The implementation of a balanced diet in modern conditions of life and human activity is an important task. Under conditions of a hypokinetic state, certain metabolic disturbances occur in the direction of fat formation and cholesterol accumulation. Therefore, those products that have low energy value but contain a complex of biologically active substances are in great demand. As a dairy base for the production of such products, whey and buttermilk are more suitable, the use of which helps to increase production volumes and a variety of assortment.

The greatest attention is currently paid to the feasibility of increasing the protein content in dairy products due to its large deficiency in nutrition. Studies show that 99% of the population of Russia do not get enough of it in their diet [Draft resolution of the Chief State Sanitary Doctor of the Russian Federation "On measures to prevent diseases caused by micronutrient deficiencies, development of the production of functional and specialized foods" Changed: 05/25/2013]. To increase the mass fraction of protein, improve organoleptic characteristics and preserve biologically active substances, the new product provides for the concentration of buttermilk and cheese-free skimmed whey in a nanofiltration unit.

A known method of producing a fermented product from buttermilk, providing for the concentration of buttermilk by evaporation to a solids content of 10-14%, pasteurization of buttermilk, cooling to a fermentation temperature and making yeast. After concentration, sweetening component or granulated sugar is added to the buttermilk, and the cultures of microorganisms Lactobacterium bulgaricum, Streptococcus thermophilum and Bifidobacterium bifidum immobilized on a mixture of gelatin and pectin are used as starter culture. The mixture is kept at 36-38 ° C for 2-3 hours, the plant component is added, mixed, packaged, cooled to 6 ± 2 ° C and gelled for 30-36 hours. As a plant component, it is recommended to use cranberries, honeysuckle or mint, and as a sweetening component - asasvit - STS Flora or asasvit - TS 100 [Patent No. 2380912 RU, A23C 17/02, publ. 02/10/2010].

The disadvantages of the method are the presence of gelatin in the composition, significant energy consumption, a decrease in the nutritional value of the product due to the prolonged exposure to high temperatures on buttermilk proteins, the duration and complexity of the production process, the unknown ratio of microorganisms in the composition of the starter culture, the use of expensive and very unhealthy sweeteners. Even sweeteners, which are considered harmless, can negatively affect digestion, due to their content in many foods, therefore, with excessive use, harm is likely.

Closest to the proposed method is a method of producing a fermented product from buttermilk, which includes pasteurization of buttermilk, cooling to a fermentation temperature, introducing a starter culture based on Lactobacillus acidophilus and Streptococcum diacetilactis, the buttermilk is normalized with dry milk before pasteurization or concentrated by evaporation or ultrafiltration 10 -14%, and the fermentation is carried out by leaven, additionally including Bifidobacterium bifidum at a ratio of 0.5: 1.0: 2.5, respectively [Patent No. 2039445 RU, 6 A23C 9/12, A 23C 17/02, C12N 1/20, publ. 07/20/1995].

The disadvantages of the method are not sufficiently high organoleptic characteristics (the presence of a taste of milk powder in the finished product), the use of milk powder requires a long exposure during recovery, which significantly increases the duration and complexity of the process, low nutritional and biological value of the product when using the evaporation method due to the long action of high temperatures on component parts of raw materials. In the process of thickening, volatile compounds (volatile fatty acids, aromatics) are removed from buttermilk, the content of free amino acids, phosphorus, calcium, phospholipids is reduced. When using ultrafiltration buttermilk concentrate as a milk base, the calcium content in the finished product is reduced by 30% [Fetisov EA, Chagarovsky AP Membrane and molecular sieve methods of milk processing. - M .: Agropromizdat, 1991. - 267 p.]. The human body needs more calcium than any other trace element. The product does not contain a sufficient amount of protein, in particular whey.

The objective of the proposed technical solution is to increase the nutritional and biological value, organoleptic characteristics of the finished product and reduce its calorie content.

In the proposed method, when solving tasks, the following technical results are achieved:

- increasing the biological value by increasing the mass fraction of protein during the concentration of buttermilk and serum by nanofiltration;

- reducing the energy value of the product is achieved by using low-calorie whey in the composition of the milk base;

- increase the nutritional value of the product and reduce its cost through the use of valuable components of whey;

- reduction of environmental pollution due to the use of whey in the product, the processing problem of which is relevant;

- imparting functional properties to the product due to the use of dietary fiber contained in natural berry fillers;

- expanding the range of functional dairy products with an increased mass fraction of protein.

The essence of the invention lies in the integrated use of microflora in the starter culture of Bulgarian bacillus, thermophilic streptococcus and bifidobacteria in a ratio of 1: 4: 2, and in the use of a combined milk base for a fermented milk product, consisting of buttermilk concentrate and skimmed cheese powder obtained by nanofiltration. Nanofiltration as a method of concentrating secondary milk raw materials is preferable from the point of view of partial removal of mineral substances (30-35%), which give the concentrates a salty taste. An additional advantage of nanofiltration is the possibility of carrying out the concentration process at temperatures no higher than 10 ° C, which is important for preserving the native properties of milk raw materials. Lactose is also concentrated up to 10-12%, which increases the sweetness of the product and contributes to an increase in the growth of bifidobacteria [Gudkov A.V., Gudkov S.A., Kozlovskaya M.Ya., Perfilyev G.D. Bifidobacteria: biology, the role in the life of humans and animals, the production of bifidobacteria. - Uglich, 1990. - 65 p.].

This method allows not only to regulate the composition and properties of the obtained concentrates, but also to ensure waste-free traditional technologies with relatively low energy costs.

To achieve these technical results, a method for the production of a fermented milk product based on a mixture of buttermilk and raw skimmed whey includes pasteurization, cooling to a fermentation temperature, introducing fermentation in milk raw materials, fermentation, cooling and making a filler, and according to the invention, whey and buttermilk are preliminarily concentrated in a plant nanofiltration to a mass fraction of solids of 20%.

The mixture is then pasteurized at a temperature of 72 ° C for 15 s, cooled to a fermentation temperature of (37 ± 1) ° C, after which a ferment based on Lactobacillus bulgaricus (Bulgarian bacillus), Streptococcus salivarius subsp.thermophilus (thermophilic streptococcus) is introduced into milk raw materials and bifidobacteria (Bifidobacterium bifidum) in a ratio of 1: 4: 2 in the amount of 3% of the initial milk mixture, fermented to form a dense clot with an acidity of (90-100) ° T, the duration of fermentation reaches 4-5 hours, then cooled to (20 -25) ° C the mixture is filled with a filler in the following ratio of ingredients, mass. %: buttermilk concentrate - 43.5-65.25, whey concentrate - 21.75-43.5, sourdough - 3, filler - 10.

As milk raw materials, a mixture of buttermilk concentrate and skimmed cheese whey concentrate in a ratio of 1: 1 - 3: 1 can be used.

As a filler can be used: cranberries mashed with sugar, cranberries mashed with sugar, sea buckthorn mashed with sugar, containing up to 7% dietary fiber.

In the composition of the starter culture, Lactobacillus bulgaricus (Bulgarian bacillus), Streptococcus salivarius subsp.thermophilus (thermophilic streptococcus), which provide stimulation of the development of bifidobacteria, are additionally used.

Also, to achieve the specified technical results, buttermilk and raw skimmed whey are subjected to nanofiltration in order to improve the consistency of the resulting product.

As a result, the obtained fermented milk product is an independent product, ready for use. Appearance and consistency depends on the ratio of buttermilk concentrate to whey concentrate and on the type and amount of filler added.

The claimed technical solution in comparison with the prototype provides for an increase in the biological value of the product by increasing the mass fraction of total protein to 4.80-5.90%, incl. serum - up to 1.60-1.80%.

The use of raw skimmed whey concentrate as a raw material makes it possible to enrich the product with whey proteins that contain more essential amino acids (lysine, isoleucine, threonine) than casein, which allows them to be attributed to complete proteins involved in biological processes in the human body.

Buttermilk is a unique product obtained from the production of butter, a valuable secondary raw material for the production of a diverse range of food products containing high-grade protein and phospholipids. The use of buttermilk nanofiltration can significantly increase the content of a complex of antisclerotic lipotropic substances - phospholipids from 2070 mg / kg to 4595 mg / kg.

Using a mixture of buttermilk concentrate and whey concentrate, taken in a ratio of 1: 1 - 3: 1, allows you to get a product that is more balanced in amino acid composition due to the increased proportion of whey fraction in the mixture.

Amino acid composition and indicators characterizing the biological value of the milk base are presented in tables 1 and 2.

The proposed method allows to increase the organoleptic characteristics of the finished product, because at a low calorie content, the fermented milk product has a creamy taste and a thick consistency without the use of stabilizers and texture improvers, as evidenced by the organoleptic assessment presented in table 3, and the physicochemical parameters presented in table 4.

The fermented milk product according to the invention is produced from a mixture of nanofiltration concentrates of buttermilk and cheese whey by adding a starter culture consisting of Lactobacillus bulgaricus (Bulgarian bacillus), Streptococcus salivarius subsp.thermophilus (thermophilic streptococcus) and bifidobacterium (Bifidobacterium: bifidobacterium: bifidobacterium: 2 bifidobact.

The technological process for the production of a fermented milk product consists of the operations of nanofiltration concentration of buttermilk and raw fat-free whey to a mass fraction of solids of 20%, pasteurization, cooling to the temperature of souring, souring, souring, cooling, filling, filling and further filling.

The implementation of the proposed method is illustrated by the following examples.

Example 1. To obtain 1000 kg of dairy product, a mixture of 435 kg of nanofiltration buttermilk concentrate and 435 kg of whey concentrate is made. Nanofiltration of raw materials is carried out separately to a mass fraction of solids of 20% at a temperature of 10 ° C and a pressure of 25 bar at the inlet and outlet of the installation. The mixture is then fed to a pasteurization-cooling plant for pasteurization, which is carried out at a temperature of 72 ° C with a holding time of 15 s. Then, the mixture cooled to a fermentation temperature of 37 ° C is sent to a fermentation tank, where, under aseptic conditions, a starter culture based on Lactobacillus bulgaricus (Bulgarian bacillus), Streptococcus salivarius subsp.thermophilus (thermophilic streptococcus) and bifidobacteria (Bifidobumterium ratio 1) is introduced : 2 in the amount of 30 kg. The fermented mixture is stirred and fermented at a temperature of 37 ° C until a dense clot with an acidity of (90-100) ° T is formed. Duration of ripening reaches 5 hours. At the end of the ripening, the mixture is cooled to 20 ° C, and the prepared filler (pureed cranberries with sugar) is added in an amount of 100 kg. The mixture is stirred for 15 minutes, then served on a filling machine, the product is packaged in plastic cups and tightly closed under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of (4 ± 2) ° C.

Example 2. To obtain 1000 kg of dairy product, a mixture of 652.5 kg of nanofiltration buttermilk concentrate and 217.5 kg of whey concentrate is made. Nanofiltration of raw materials is carried out separately to a mass fraction of solids of 20% at a temperature of 10 ° C and a pressure of 25 bar at the inlet and outlet of the installation. Then the mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 72 ° C with a holding time of 15 s. Then, the mixture cooled to a fermentation temperature of 38 ° C is sent to a fermentation tank where, under aseptic conditions, a starter culture based on Lactobacillus bulgaricus (Bulgarian bacillus), Streptococcus salivarius subsp.thermophilus (thermophilic streptococcus) and bifidobacteria (Bifidobumterium ratio 1) is introduced : 2 in the amount of 30 kg. The fermented mixture is stirred and fermented at a temperature of 38 ° C until a dense clot with an acidity of (90-100) ° T is formed. Duration of ripening reaches 4 hours. After fermentation, the mixture is cooled to 25 ° C, the prepared filler (sea buckthorn mashed with sugar) in the amount of 100 kg is added. The mixture is stirred for 15 minutes, then served on a filling machine, the product is packaged in plastic cups and tightly closed under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of (4 ± 2) ° C.

Information sources

1. Draft resolution of the Chief State Sanitary Doctor of the Russian Federation "On measures for the prevention of diseases caused by micronutrient deficiencies, the development of the production of food products for functional and specialized purposes" Changed: 05/25/2013.

2. Patent No. 2380912 RU, A23C 17/02, publ. 02/10/2010.

3. Patent No. 2039445 RU, 6 A23C 9/12, A23C 17/02, C12N 1/20, publ. 07/20/1995.

4. Fetisov E.A., Chagarovsky A.P. Membrane and molecular sieve methods of milk processing. - M .: Agropromizdat, 1991 .-- 267 p.

5. Gudkov A.V., Gudkov S.A., Kozlovskaya M.Ya., Perfilyev G.D. Bifidobacteria: biology, the role in the life of humans and animals, the production of bifidobacteria. - Uglich, 1990 .-- 65 p.

Claims (1)

A method for the production of a fermented milk product based on whey and buttermilk, which includes pasteurization of milk raw materials, cooling to a fermentation temperature, introducing fermentation and fermentation into milk raw materials, characterized in that a mixture of buttermilk and skimmed skimmed whey concentrates is used as milk raw material in a 1: 1 ratio or 3: 1, which prior to pasteurization is preliminarily concentrated on a nanofiltration unit, the starter culture is based on Lactobacillus bulgaricus, Streptococcus salivarius subsp.thermophilus and Bifidobacter ium bifidum in a ratio of 1: 4: 2, after ripening, the mixture is cooled, a berry filler is added and mixed.