RU2583587C1 - Method for production of sour cream product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves standardisation of initial cream by fat, their pasteurisation, homogenisation, cooling, fermentation, ripening, packing and ageing, wherein starter is represented by Streptococcus lactis 808A strain, Streptococcus diacetilactis 500A strain, Streptococcus cremoris 912A strain, Streptococcus thermophilus VKPM B-2406 strain in ratio 1:3:2:1, in process of ripening biologically active additive “Modifilan” with dry substances weight fraction equal to 80 % in amount of 0.5-0.6 % weight of ready product.

EFFECT: invention enhances biological value and preventive properties, digestibility of product with pleasant aroma, thick unstratifiable consistency during storage.

1 cl, 1 ex

Description

The invention relates to the dairy industry and can be used in the production of therapeutic and prophylactic food products. A known method for the production of sour cream, including the normalization of the original cream for fat, pasteurization, homogenization, cooling, fermentation, fermentation, the introduction of food filler, which is used as milk protein, packaging and maturation (G.V. Tverdokhleb, E.A. Yaakson. Production of sour cream. M: V.O. "Agropromizdat", 1988, pp. 92-93).

The disadvantage of this method is that it does not have therapeutic properties.

The technical result consists in increasing the biological value, prophylactic properties, digestibility of the product, which has a pleasant aroma, thick non-stratified consistency during storage. The technical result is achieved in that the method for the production of sour cream includes the normalization of the initial cream for fat, pasteurization, homogenization, cooling, fermentation, souring, packaging and ripening, while the strain of Streptococcus lactis 808A, strain Streptococcus diacetilactis 500A, strain Streptococcus creptococcus 912A, strain Streptococcus thermophilus VKPM B-2406 in a ratio of 1: 3: 2: 1, during the ripening process, the Modifilan dietary supplement is added with a mass fraction of solids of 80% in an amount of 0.5-0.6% by weight of the finished product .

Method for the production of sour cream is as follows.

Cream normalize whole or skim milk or buttermilk. Normalized cream is pasteurized at a temperature of 84-86 ° C with a holding time of 2-10 minutes or 74-76 ° C with a holding time of 10 minutes. Pasteurized cream is homogenized at pasteurization temperature. Depending on the mass fraction of fat, homogenization is carried out under the following conditions:

- for sour cream 15 and 20% fat - at a pressure of 8-12 MPa;

- for sour cream 25% fat - at a pressure of 7-11 MPa.

The pasteurized homogenized cream is cooled to 28-30 ° C — the fermentation temperature and the starter culture is served containing the Streptococcus lactis 808A strain, the Streptococcus diacetilactis 500A strain, the Streptococcus cremoris 912A strain, the Streptococcus thermophilus strain VKPM B-3: 2: 1: 2-6: cream is stirred for 10-15 minutes and sour for 9-10 hours.

In the process of ripening, the Modifilan dietary supplement is added with a mass fraction of solids of 80% in an amount of 0.5-0.6% by weight of the finished product, the cream is mixed until a homogeneous consistency is obtained for 3-15 minutes. Then packaged. Maturation is carried out at a temperature of (6 ± 2) ° C.

Example 1

Cream normalize whole or skim milk or buttermilk. Normalized cream is pasteurized at a temperature of 86 ° C with a holding time of 2 minutes or 74 ° C with a holding time of 10 minutes. Pasteurized cream is homogenized at pasteurization temperature. Depending on the mass fraction of fat, homogenization is carried out under the following conditions:

- for sour cream 15 and 20% fat - at a pressure of 12 MPa;

- for sour cream 25% fat - at a pressure of 7 MPa.

Pasteurized homogenized cream is cooled to 30 ° C and a starter is served containing a strain of Streptococcus lactis 808A, a strain of Streptococcus diacetilactis 500A, a strain of Streptococcus cremoris 912A, a strain of Streptococcus thermophilus VKPM B-2406 in a ratio of 1: 3: 2: 1: 3:. %

Fermented cream is stirred for 15 minutes and fermented for 10 hours.

In the process of ripening, the Modifilan dietary supplement is added with a mass fraction of solids of 80% in an amount of 0.6% by weight of the finished product, the cream is mixed until a homogeneous consistency is obtained for 10 minutes. Then packaged. Maturation is carried out at a temperature of 8 ° C.

Increasing the biological value, digestibility of the finished product, and improving the preventive properties is achieved by adding Modifilan food additive with a mass fraction of solids of 80% in an amount of 0.5-0.6% of the mass of the finished product, which is registered by the Ministry of Health of the Russian Federation in as a biologically active food supplement (registration certificate No. 002250. P. 643.12.2000 dated 06.12.2000).

The combination of milk components with Modifilan components and the starter culture used with the selected crop ratio provides a stable ratio of physico-chemical, organoleptic, structural characteristics and increases the biological activity of the milk composition, which gives it preventive properties.

100 g of sour cream, obtained by adding the Modifilan additive in an amount of at least 0.5%, provides a person's daily need for complete proteins, vitamins and mineral elements.

The introduction of additives "Modifilan" more than 0.6% leads to an increase in the preventive effect, but worsens the organoleptic characteristics of the finished product.

The acidity of the finished product is 85 ° T.

Energy value, kcal per 100 g of product:

15% fat - 208,

20% fat - 250,

25% fat - 300.

The main advantage of the invention is that the finished product contains a complex of substances necessary for the normal functioning of the body, and also that when the biologically active additive Modifilan is added, the product acquires a very pleasant aroma reminiscent of the taste of mango.

Claims (1)

A method for the production of sour cream product, including the normalization of the initial cream for fat, pasteurization, homogenization, cooling, fermentation, ripening, packaging and ripening, characterized in that the strain of Streptococcus lactis 808A, strain Streptococcus diacetilactis 500A, strain Streptococ12 creme strain Streptococcus thermophilus VKPM B-2406 in a ratio of 1: 3: 2: 1, in the process of ripening make dietary supplement "Modifilan" with a mass fraction of solids of 80% in an amount of 0.5-0.6% by weight of the finished product.