RU2604781C1 - Method for production of cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises standardisation of milk mixture, adding protein additive, thermal treatment, homogenisation, cooling obtained mixture, adding starter, comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans, souring, adding a stabiliser, stirring, cooling, dispensing.

EFFECT: invention enables to obtain a product with probiotic properties, increases its biological value, improves dietary properties and organoleptic properties and digestibility, and reduces energy value of product.

1 cl, 2 ex

Description

The invention relates to the dairy industry.

A known method of producing a fermented milk product, including normalization, heat treatment, cooling to the fermentation temperature, introducing the fermentation, fermentation and cooling (SU 437509 A, 1974).

The closest analogue to the claimed invention is a method for the production of a fermented milk product, including the normalization of the milk mixture, the introduction of protein supplements, heat treatment, cooling the resulting mixture to the fermentation temperature, introducing the fermentation, fermentation, stirring, cooling and bottling (UA 17906 A, 06/03/1997) .

The disadvantage of this method is that the obtained fermented milk product has insufficient dietary properties.

The technical result is to obtain a product with probiotic properties, increase the biological value of the product, improve its dietary properties, organoleptic characteristics and digestibility, as well as reduce the energy value of the finished product, accelerate the process of ripening and increase its shelf life.

The technical result is achieved due to the fact that the method for the production of a dairy product includes the normalization of the milk mixture to a fat content of 1.0%, the introduction of a protein supplement, which is used as a complex protein mixture Balt-Pro-Extra-2 in an amount of 3-5% , heat treatment, homogenization, cooling the resulting mixture to a fermentation temperature, introduction of a starter culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans in a 1: 2: 1 ratio, fermentation, application of a stabilizer GENU-pectin LM-106 AS in an amount of 0.1- 1.0 mass. %, stirring, cooling, bottling.

The method is as follows.

The milk is normalized to a fat content of 1%, then a protein supplement is introduced, which uses a complex protein mixture Balt-Pro-Extra-2A in an amount of 3-5%, heat treatment (sterilization) is carried out at a temperature of 125 ° C for 20 minutes . Sterilized milk is cooled to a fermentation temperature of 30 ° C and 3-5% of the starter culture is introduced, consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans in a 1: 2: 1 ratio. Fermentation is carried out for 34 hours, the stabilizer GENU-pectin LM-106 AS is added in an amount of 0.1-1.0 mass. %, mix, cool and pour the finished product.

Example 1

The milk is normalized to a fat content of 1%; a protein supplement is introduced, which is used as a complex protein mixture Balt-Pro-Extra-2 in an amount of 5%, then heat treatment (sterilization) is carried out at a temperature of 125 ° C for 20 minutes. Sterilized milk is cooled to a fermentation temperature of 30 ° C and 5% of the starter culture is added containing strain Streptococcus thermophilus 1265, strain Lactobacillus acidophilus AG / 17-666 and Enterococcus durans strain VKMP B-8731 in a 1: 2: 1 ratio. Fermentation is carried out for 3 hours, the stabilizer GENU-pectin LM-106 AS is added in an amount of 0.1 mass. % mix, cool, followed by bottling of the finished product. The acidity of the resulting product is 80 ° T. The number of living cells of microorganisms in the finished product is 10 ⁸ -10 ⁹ CFU / ml

Example 2

The milk is normalized to a fat content of 1%; a protein supplement is introduced, which is used as a complex protein mixture Balt-Pro-Extra-2 in an amount of 5%, then heat treatment (sterilization) is carried out at a temperature of 125 ° C for 20 minutes. Sterilized milk is cooled to a fermentation temperature of 30 ° C and 5% of the starter culture is introduced containing the strain of Streptococcus thermophilus STGN-9 VKMP B-8555, the strain of Lactobacillus acidophilus AGN-3 VKMP B-8552 and the Enterococcus durans strain VKMP B-10093 in the ratio 1: 2 :one. Fermentation is carried out for 4 hours, the stabilizer GENU-pectin LM-106 AS is added in an amount of 1.0 mass. % mix, cool, followed by bottling of the finished product. The acidity of the finished product is 90 ° T. The number of living cells of microorganisms in the finished product is 10 ⁸ -10 ⁹ CFU / ml

The use of the components of the Balt-Pro-Extra-2 complex protein supplement makes it possible to increase the biological value of the product and improve its dietary properties. The combined use of milk and sourdough components containing the probiotic cultures of Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans in a ratio of 1: 2: 1, allows to obtain a fermented milk product with probiotic properties, improved organoleptic characteristics, namely, a pleasant gentle sour-milk taste and increased digestibility. The selected cultures in the indicated proportions do not suppress each other, have a beneficial effect on each other, which allows to accelerate the process of ripening.

In addition, the method allows to reduce the energy value of the finished product due to the normalization of milk to a fat content of 1%.

The use of the selected stabilizer in an amount of 0.1-1.0 mass. % allows to improve the organoleptic characteristics of the finished product, namely to obtain a product with a more viscous consistency, not stratified during storage and without separation of serum during the entire storage period, which increased in comparison with the prototype by 3.5-5.0 hours.

Claims (1)

A method for the production of a fermented milk product, including the normalization of the milk mixture to a fat content of 1.0%, the introduction of a protein supplement, which is used as a complex protein mixture Balt-Pro-Extra-2 in an amount of 3-5%, heat treatment, homogenization, cooling the resulting mixture to a fermentation temperature, application of a starter culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus durans in a ratio of 1: 2: 1, fermentation, application of the stabilizer GENU-pectin LM-106 AS in an amount of 0.1-1.0 wt.%, mixing, cooling, bottling.