RU2582264C1 - Method for production of protein fermented milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of protein cultured milk product involves preparation of milk mixture consisting of milk and butter milk at ratio of 1:1-1:3, which is pasteurised, chilled to fermentation temperature and combined starter of bifidobacteria and lactococci in amount of 3-5% to volume of mixture is introduced. Then mixture is ripening, clot is dehydrated and cooled. After that, additionally added 10% fat cream, fermented starter F DVS ABY-3-Probio-Tec™ in immobilised form in amount of 25% of ready product weight, amino acid L-histidine, food additive "Keltrol^®". Mixture is stirred and additionally cooled.

EFFECT: protein cultured milk product has high nutritive and biological value, high probiotic and functional properties, as well as high organoleptic indices.

1 cl, 2 tbl

Description

The invention relates to the dairy industry and can be used in the production of protein fermented milk functional products.

A known method of producing a protein fermented milk product, including the preparation of a milk mixture, pasteurization, cooling to the fermentation temperature, introducing the fermentation of lactic acid microorganisms, fermentation, dehydration of the clot and cooling [Patent No. 2514671, A23C 9/12].

The disadvantage of this method is the low nutritional and biological value.

The closest in technical essence to the claimed invention is a method for the production of a fermented milk protein product, which includes preparing a milk mixture, pasteurization, cooling to a fermentation temperature, introducing a combination of starter cultures from bifidobacteria, acidophilus bacillus, lactococci and leukostats in a ratio of 8: 0.1: 0, 5: 1.4, respectively, which is added in an amount of 3-5% to the volume of the mixture, fermentation, dehydration of the clot and cooling [Patent No. 2222953, A23C 9/12, A23C 23/00].

The disadvantage of this method is the low organoleptic characteristics, low nutritional and biological value, low probiotic and functional properties.

The technical result of the invention is to increase the organoleptic characteristics, increase the nutritional and biological value, increase the probiotic, functional properties.

The technical result is achieved in that a method for the production of a fermented milk protein product, including preparing a milk mixture, pasteurization, cooling to a fermentation temperature, introducing a combination of fermentation from cultures of bifidobacteria, lactococci in an amount of 3-5% of the mixture volume, fermentation, dehydration of the clot and cooling, after cooling, additionally add cream of 10% fat, fermented with starter F DVS ABY-3-Probio-Tec ™ in an immobilized form, in an amount of 25% by weight of the finished product, amino acid L-histidi , Dietary supplement "Keltrol ^®», stirred doohlazhdayut.

Introduction to the proposed method for the production of protein fermented milk product cream 10% fat increases the organoleptic characteristics of the product, nutritional and biological value. Cream of 10% fat content contains phosphatides, activates mental activity, in addition, gives the product a creamy taste and aroma.

Introduction to the production method of the fermented milk protein product F DVS ABY-3-Probio-Tec ™, the microflora of which has a high antagonistic activity against pathogens of intestinal infections, increases the functional properties of the product. In addition, the introduction of the starter F DVS ABY-3-Probio-Tec ™ in an immobilized form promotes the stability of probiotic microorganisms in adverse conditions while overcoming the acid barrier of the human gastrointestinal tract, which increases the probiotic properties of the product.

The introduction of the amino acid L-histidine into the method for the production of a fermented milk protein product increases the nutritional and biological value of the product. The amino acid L-histidine is a precursor of histamine and biologically active muscle peptides (carnosine and anserine), prevents the breakdown of proteins, in particular, inhibits the action of glutamine synthesis, has antioxidant and anti-catabolic properties, in addition, the amino acid L-histidine promotes the proper absorption of a number of important minerals, such like zinc, iron, manganese and molybdenum, tissue growth and repair.

Introduction to the method of production of a fermented milk protein product of the food additive "Keltrol ^® " containing in its composition from 70% to 80% of polysaccharides belonging to the class of galactomannans, which forms a good suspension of insoluble particles and fat droplets, contributes to the formation of texture and development of product texture resistant to freeze / thaw, i.e. increases the organoleptic characteristics of the product.

A method for the production of a fermented milk protein product is as follows. A milk mixture is prepared from skim milk and buttermilk obtained from the production of sweet cream butter in a ratio of 1: 1 ÷ 1: 3. The mixture is pasteurized at a temperature of (78 ± 2) ° C with a holding time of 10-20 s and cooled to a fermentation temperature (30 ± 2) ° C, add a combination of starter cultures of bifidobacteria and lactococci in an amount of 3-5% by volume of the mixture and sour within 8-12 hours to acidity (85 ± 5) ° T. The resulting clot is dehydrated and cooled. Previously prepared fermented cream of 10% fat is added. Fermented cream of 10% fat is prepared as follows: cream of 10% fat is pasteurized at a temperature of (88 ± 2) ° C with a holding time of 15-20 s, cooled to a temperature of (38 ± 2) ° C, make starter F DVS ABY-3-Probio -Tec ™ in immobilized form and fermented at a temperature of (38 ± 2) ° C for 4.5 hours. Fermented cream of 10% fat content in the amount of 25% by weight of the finished product is added to the dehydrated chilled clot, the amino acid L-histidine is added in an amount of 0.5-1% by weight of the finished product, the food additive Keltrol ^® in the amount of 0.1% of masses of the finished product, mix, re-cool, pack, pack and store at a temperature of (4 ± 2) ° С.

Example 1

A method of manufacturing a protein fermented milk product is as follows. A milk mixture of 5500 l is prepared from skim milk and buttermilk obtained from the production of sweet cream butter in a 1: 1 ratio. The resulting mixture is pasteurized at a temperature of (78 ± 2) ° C with a holding time of 10-20 s and cooled to a fermentation temperature (30 ± 2) ° С, a combined starter culture of bifidobacteria and lactococci is introduced in an amount of 16.5 kg (3% by volume) mixtures), sour for 8-12 hours until acidity (85 ± 5) ° T. The resulting clot is dehydrated and cooled.

Fermented cream of 10% fat is prepared as follows. Take 250 kg of cream of 10% fat pasteurized at a temperature of (88 ± 2) ° C with a holding time of 15-20 s and cooled to a temperature of (38 ± 2) ° C. Ferment F F DVS ABY-3-Probio-Tec ™ in an amount of 25 g is immobilized by layering, 10% fat cream, fermented for 4.5 hours.

To 794 kg of dehydrated chilled clot, additionally prepared fermented cream in the amount of 250 kg, the amino acid L-histidine in the amount of 5 kg, the Keltrol ^® dietary supplement in the amount of 1 kg are added, mixed, further cooled, packaged and stored at a temperature of (4 ± 2) ° C.

Example 2

A method of manufacturing a protein fermented milk product is as follows. A milk mixture of 5500 l is prepared from skim milk and buttermilk obtained from the production of sweet cream butter in a ratio of 1: 2. The resulting mixture is pasteurized at a temperature of (78 ± 2) ° C with a holding time of 10-20 s and cooled to a fermentation temperature (30 ± 2) ° С, a combined starter culture of bifidobacteria and lactococci is introduced in an amount of 22 kg (4% by volume of the mixture) , sour for 8-12 hours to an acidity of (85 ± 5) ° T. The resulting clot is dehydrated and cooled. Previously prepared fermented cream of 10% fat is added.

Fermented cream of 10% fat is prepared as follows. Take 250 kg of cream of 10% fat, pasteurize at a temperature of (88 ± 2) ° C with a holding time of 15-20 s and cool to a temperature of (38 ± 2) ° С. Ferment F F DVS ABY-3-Probio-Tec ™ in an amount of 25 g is immobilized by layering, 10% fat cream, fermented for 4.5 hours.

To 742 kg of dehydrated chilled clot, additionally prepared fermented cream in the amount of 250 kg, the amino acid L-histidine in the amount of 7 kg, the Keltrol ^® food supplement in the amount of 1 kg are added, mixed, further cooled, packaged and stored at a temperature of (4 ± 2) ° C.

Example 3

A method of manufacturing a protein fermented milk product is as follows. A milk mixture of 5500 l is prepared from skim milk and buttermilk obtained from the production of sweet cream butter in a ratio of 1: 3. The resulting mixture is pasteurized at a temperature of (78 ± 2) ° C with a holding time of 10-20 s and cooled to a fermentation temperature (30 ± 2) ° C, a combined starter culture of bifidobacteria and lactococci is introduced in an amount of 27.5 kg (5% by volume) mixtures), sour for 8-12 hours until acidity (85 ± 5) ° T. The resulting clot is dehydrated and cooled.

Fermented cream of 10% fat is prepared as follows. Take 250 kg of cream of 10% fat, pasteurize at a temperature of (88 ± 2) ° C with a holding time of 15-20 s and cool to a temperature of (38 ± 2) ° С. Ferment F F DVS ABY-3-Probio-Tec ™ in an amount of 25 g is immobilized by layering, 10% fat cream, fermented for 4.5 hours.

To 739 kg of dehydrated chilled clot, additionally prepared fermented cream in the amount of 250 kg, the amino acid L-histidine in the amount of 10 kg, the Keltrol ^® dietary supplement in the amount of 1 kg are added, mixed, further cooled, packaged and stored at a temperature of (4 ± 2) ° C.

Table 1 shows the organoleptic characteristics of the protein fermented milk product.

The analysis of organoleptic indicators shows that the protein fermented milk product has high organoleptic characteristics.

Table 2 shows the physico-chemical characteristics of the protein fermented milk product obtained by the proposed method.

The analysis of physical and chemical indicators shows that the protein fermented milk product has high nutritional and biological value, and probiotic properties.

The proposed method for the production of a fermented milk protein product was tested in laboratory conditions at the Department of Commodity Research, Standardization and Quality Management of the Institute of Veterinary Medicine and Biotechnology and at the Department of Food and Food Biotechnology of FSBEI HPE OmGAU im. P.A. Stolypin.

The proposed method for the production of a protein fermented milk product allows to obtain a product of high nutritional and biological value through the use of 10% fat cream containing phosphatides that activate mental activity, the amino acids L-histidine, which promotes the proper absorption of a number of important minerals, the growth and restoration of tissues, and also has antioxidant and anti-catabolic properties.

The proposed method for the production of a protein fermented milk product allows to obtain a product with high functional and preventive properties through the use of microflora of the starter culture F DVS ABY-3-Probio-Tec ™ in an immobilized form, which has a high antagonistic activity against pathogens of intestinal infections.

The use of a product produced by the proposed method increases the immunobiological forces of the body, promotes stimulation and regulation of the most important functions of the body, increases the mental, creative activity of a person.

The proposed product is recommended for the nutrition of schoolchildren, gerodietetic, as well as for mass nutrition.

Claims (1)

A method for the production of a fermented milk protein product, including preparing a milk mixture, pasteurization, cooling to a fermentation temperature, introducing a combination of starter cultures from bifidobacteria, lactococci in an amount of 3-5% of the mixture volume, fermentation, clot dehydration and cooling, characterized in that as a milk formula the mixtures use a mixture of milk and buttermilk in a ratio of 1: 1-1: 3, after cooling, an additional 10% fat cream is added, fermented with F DVS ABY-3-Probio-Tec ™ sourdough in an immobilized form, in quantity ve 25% by weight of the finished product, the amino acid L-histidine, the dietary supplement "Keltrol ^® ", is mixed and further cooled.