RU2603065C1 - Method for production of sour cream butter type product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises pasteurising cream, cooling, ageing cream, whipping, during which a stabiliser is added - low-etherified pectin in an amount of 1-2 %, introduction into obtained layer at temperature of 33-34 °C of a starter, containing pure cultures Bifidobacterium biffidum, Lactobacillus acidophilus, Streptococcus diacetilactis, Streptococcus cremoris and Propionibacterium shermanii in ratio 2:1: 2:1.5:0, respectively, in an amount of 3-5 % to weight of oil and corn oil in an amount of 1.0-1.5 % to weight of oil with subsequent stirring for 3-5 minutes and cooling.

EFFECT: invention enables to obtain a product with functional properties, having improved organoleptic properties, improved dietary, probiotic, preventive and biological properties, as well as increased food value and longer storage life.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the dairy industry and is intended for use in the production of butter.

A known method for the production of sour cream oil, which consists in the fact that the cream is pasteurized at a temperature of 100-110 ° C; deodorized in the deodorizer chamber at a discharge of 0.03-0.04 MPa; cool; are ripening; heated to a whipping temperature and whipping cream, followed by the introduction into the reservoir of starter oil, prepared on pure lactic acid cultures in an amount of 3-7%, in the process of mechanical processing of oil at a temperature of 10-15 ° C [Stepanova L.I. Handbook of a dairy production technologist. Technology and recipes. T 2. Cow butter and combined. - SPb .: GIORD, 2003. - 336 p.].

A known method, which provides for the introduction into the formation of sweet cream butter acidophilic aromatic starter culture enriched with dry skim milk. When oil is produced at batch oil producers, 2.3–2.7% of sourdough is added, containing 17.4–18.6% of dry matter with titratable acidity of 175-195 ° T, and when using continuous devices of 1.5–2, 2% sourdough containing 14-16% solids with titratable acidity of 160-185 ° T. Enrichment of acidophilic-aromatic starter culture with dry substances of milk increases its diacetyl-forming ability and causes an increase in physiologically important B vitamins, biotin and pantothenic acid in oil (Collection of technological instructions for the production of butter and ghee / Edited by F.A. Vyshemirsky. - Uglich: NGO Uglich, 1994. - 364 p.).

Closest to the proposed solution is a method for the production of sour cream oil, according to which the starter culture is fermented with pure cultures of Streptococcus diacetilactis and bifidobacteria in an amount of 3-7% together with vegetable oil up to 40%, followed by mixing and processing [RF Patent No. 2064270, A23C 15/02, 1996].

A known method for producing sour cream butter includes pasteurization of cream, ripening, making starter culture, churning the oil and processing it. The specified starter culture along with vegetable oil make after churning. The oil reservoir treatment is carried out at a temperature of 30-32 ° C for 5-10 minutes.

Obtained by the specified method, the product is a butter substitute. At the same time, the organoleptic properties of the resulting product are reduced. Such a process requires the introduction of a sufficiently large amount of leaven - up to 7%.

The disadvantage of all these methods is to obtain a product that largely loses the properties of natural butter. By its qualities, it approaches margarine or is a combined product with low nutritional and biological value.

The technical result consists in obtaining a product of the type of sour cream oil with functional properties, with improved organoleptic characteristics, increased dietary, probiotic, preventive and biological properties, as well as increased nutritional value and increased shelf life.

The technical result is achieved due to the fact that the method for producing sour cream oil is characterized by the fact that cream is pasteurized, cooled, cream ripened, whipped, during which a stabilizer is introduced - low-esterified pectin in an amount of 1-2%, introduction into the resulting layer at a temperature of 33- 34 ° C starter culture containing pure cultures of Bifidobacterium biffidum, Lactobacillus acidophilus, Streptococcus diacetilactis, Streptococcus cremoris and Propionibacterium shermanii in a ratio of 2: 1: 2: 1.5: 0, respectively, in an amount of 3-5% by weight of oil and corn oil in the amount of 1.0-1.5% to the mass of oil, followed by stirring for 3-5 minutes and cooling.

The selected ratio of cultures, the proposed application temperature make it possible to obtain at least (3-7) · 10 ⁹ CFU of bifidobacteria, acidophilus bacillus and propionic acid microorganisms in 1 g of the finished product.

The functional properties of the finished product provide the selected culture of microorganisms and their proportions. The introduction of bifido- and propionic acid bacteria into the microflora of the product has an antagonistic effect on the harmful intestinal microflora, increases the body’s immune status and resistance to gastrointestinal infections, and also promotes the synthesis of organic acids, antibiotic substances, vitamins, which increases the nutritional value of the finished product and its preventive properties.

In this method of producing a product such as sour cream, a product with increased biological value is obtained by using bifidobacteria in the yeast. Bifidobacteria are the natural bacterial environment of the human intestines. The use of products enriched with bifidobacteria helps to maintain and normalize the natural intestinal microflora, which leads to a healthy person. Dairy products with bifidobacteria are characterized by high dietary and probiotic properties, as they contain a number of biologically active compounds - free amino acids, volatile fatty acids, enzymes, antibiotic substances, macro- and microelements.

Bifidobacteria have a pronounced microbial antagonism, inhibit the growth and reproduction of pathogenic and conditionally pathogenic microorganisms. Due to these properties of bifidobacteria, the resulting product, such as butter, has an increased shelf life of the product. Bifidobacteria actively participate in digestion, ferment carbohydrates, enhance protein hydrolysis, dissolve fiber, stimulate intestinal motility, are a natural sorbent, and have anti-allergic effects.

The use of bifidobacteria in combination with Lactobacillus acidophilus, Streptococcus diacetilactis Streptococcus cremoris and Propionibacterium shermanii, in the selected ratio provides a product of the type of butter with functional properties, with improved organoleptic characteristics, increased dietary, probiotic, prophylactic, biological and biological properties increased shelf life, which is not achieved when using each culture separately.

The selected ratio of cultures ensures the unity of the nutritional, taste and probiotic properties of the finished product, increasing dietary value.

The introduction of the proposed cultures into the oil reservoir during the production process in the indicated proportions allows improving the palatability of a product such as sour cream oil while imparting functional properties to the product, as well as improving the elastic-plastic characteristics of the oil and increasing its storage stability.

Corn oil is used as a dietary supplement. Corn oil is a natural complex of substances with a balanced biochemical composition, the main components of which (more than 40%) are glycerol esters with linoleic and linolenic acids. In addition, vegetable oil contains fat-soluble vitamins of group E with antioxidant activity, as well as provitamin A, P - in the form of a cephalin phosphatide concentrate. Corn oil increases resistance to infectious diseases, normalizes the functioning of the liver, thyroid gland, lowers blood cholesterol, and helps protect against radioactive and x-ray radiation. Corn oil in the composition of butter improves the coherence of the structure of the oil and its elastic-plastic characteristics.

The selected stabilizer low esterified pectin allows you to ensure a stable structure of the product during storage and to eliminate greasy oil.

Example 1

To obtain a product such as sour cream oil, 380.1 kg of cream with a fat content of 35% is pasteurized at a temperature of 90 ° C for 10 minutes. The cooling of the cream, its physical maturation, heating to a whipping temperature, and churning in a batch or continuous blender are done according to generally accepted parameters for the production of sour cream. In the process of churning, a stabilizer is introduced - low esterified pectin in an amount of 10 kg. In the obtained oil layer (200 kg) during its mechanical treatment at a temperature of 33 ° C, a starter culture is introduced containing pure cultures of Bifidobacterium biffidum strain No. 791, Lactobacillus acidophilus strain B3-AB, Streptococcus diacetilactis strain 9/8, Streptococcus cremoris strain 3M-5 and Propionibacterium shermanii strain 12AE in a ratio of 2: 1: 2: 0.8, respectively, in an amount of 30 kg by weight of oil along with 10 kg of corn oil. The mixture is thoroughly mixed for 5 minutes. The finished product is cooled and packaged.

Example 2

At the temperature of 34 ° C, a starter containing pure cultures of Bifidobacterium biffidum strain 74-23, Lactobacillus acidophilus strain L 16-4-18-500 B, Streptococcus diacetilactis strain 11/8, Streptococcus cremoris strain 69 A and Propionibacterium shermanii strain VKM-103 in a ratio of 2: 1: 2: 0.8, respectively, in an amount of 50 kg by weight of oil along with 15 kg of corn oil. The mixture is thoroughly mixed for 3 minutes. The finished product is cooled and packaged.

During storage, both at negative (-3 to -5 ° C) and positive (5 to 8 ° C) temperatures, the number of bifidobacteria cells remained constant over 45 days of storage.

Claims (1)

A method of obtaining a product such as sour cream oil, characterized in that the pasteurization of the cream, cooling, cream ripening, churning is carried out, during which a stabilizer is introduced - low esterified pectin in an amount of 1-2%, adding starter to the resulting layer at a temperature of 33-34 ° C, containing pure cultures of Bifidobacterium biffidum, Lactobacillus acidophilus, Streptococcus diacetilactis, Streptococcus cremoris and Propionibacterium shermanii in a ratio of 2: 1: 2: 1.5: 0.8, respectively, in an amount of 3-5% by weight of oil and corn oil in an amount of 1, 0-1.5% by weight of oil with subsequent change stitching for 3-5 minutes and cooling.