RU2604786C1 - 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, introduction of stabiliser and protein additive, thermal treatment, homogenisation, cooling produced mixture to fermentation temperature, adding starter, comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium, souring, stirring, cooling, dispensing.

EFFECT: invention enhances nutritive and biological value of product, improves dietary properties and organoleptic properties and digestibility, and reduces energy value of ready product and prolongs its storage life.

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 increase the nutritional, biological value of the product, improve its dietary properties, organoleptic characteristics and digestibility, as well as reduce the energy value of the finished product 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 the stabilizer Hamulsion RTMDW in an amount of 1.0-2.0% and protein supplements, which use dry whey concentrate " UMK-OOS "in the amount of 3-5 mass. %, heat treatment, homogenization, cooling the resulting mixture to a fermentation temperature, introducing a starter culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium in a ratio of 2: 3: 2, fermentation, mixing, cooling, bottling.

The method is as follows.

The milk is normalized to a fat content of 1%, then the stabilizer Hamulsion RTMDW is introduced in an amount of 1.0-2.0% and a protein supplement, which is used as a whey dry concentrate "UMK-OOS" in an amount of 3-5%, heat treatment is carried out (sterilization ) at a temperature of 125 ° C with a shutter speed of 20 minutes Sterilized milk is cooled to a fermentation temperature of 30 ° C and make 3-5 mass. % starter culture containing Streptococcus thermophiles, Lactobacillus acidophilus and Enterococcus faecium in a ratio of 2: 3: 2. Fermentation is carried out for 3-4 hours, mixing, cooling and filling the finished product.

Example 1

The milk is normalized to a fat content of 1%, the stabilizer Hamulsion RTMDW is added in an amount of 2.0%, a protein supplement, which is used as a whey dry concentrate "UMK-OOS" in an amount of 3 wt. %, then conduct heat treatment (sterilization) at a temperature of 125 ° C with an exposure of 20 minutes Sterilized milk is cooled to a fermentation temperature of 30 ° C and 5% of the starter culture is introduced containing the Streptococcus thermophilus 1260 strain, the Lactobacillus acidophilus strain 16-4-18-500 V and the Enterococcus faecium strain VKPM B-9071 in a 2: 3: 2 ratio. Fermentation is carried out for 3 hours, mixing, cooling and subsequent bottling of the finished product. The acidity of the finished product is 85 ° 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%, the stabilizer Hamulsion RTMDW is added in an amount of 2.0%, a protein supplement, which is used as a whey dry concentrate "UMK-OOS" in an amount of 5 wt. %, then conduct heat treatment (sterilization) at a temperature of 125 ° C with an exposure of 20 minutes Sterilized milk is cooled to a fermentation temperature of 30 ° C and 5% of the starter culture is introduced containing the Streptococcus thermophilus 14/2 strain, the Lactobacillus acidophilus strain VKPM B-6535 and the Enterococcus faecium strain VKPM B-2990 in a ratio of 2: 3: 2. Fermentation is carried out for 4 hours, mixing, cooling and subsequent bottling of the finished product. The acidity of the finished product is 95 ° T. The number of living cells of microorganisms in the finished product is 10 ⁸ -10 ⁹ CFU / ml

The use of whey dry concentrate "UMK-OOS" ("Dairy industry No. 6, 1996, p. 24-25) in an amount of 3-5% increases the nutritional value of the product, because It contains valuable components of serum, namely lactose - a unique carbohydrate of natural origin, lactic acid, a wide range of macro- and microelements, water-soluble vitamins, as well as low molecular weight protein substances with biological activity. The use of whey dry concentrate "UMK-OOS" in an amount of 3-5% can improve the organoleptic characteristics of the product, since it acquires a pronounced sweet and sour taste, and reduce the energy value of the finished product.

The combined use of milk components and the components of the starter culture containing the probiotic cultures of Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium in a ratio of 2: 3: 2, allows to obtain a fermented milk product with probiotic properties, improved organoleptic characteristics, namely a pleasant gentle sour-milk taste and increased digestion. 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.

The use of the stabilizer Hamulsion RTMDW in an amount of 1.0-2.0% allows you to improve the organoleptic characteristics of the finished product, namely to obtain a product with a more viscous consistency, not delaminating during storage, and without isolating serum during the entire storage period, which has increased in comparison with a prototype for 4.0-6.0 hours.

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%.

Claims (1)

A method of producing a fermented milk product, including the normalization of the milk mixture to a fat content of 1.0%, the introduction of the stabilizer Hamulsion RTMDW in an amount of 1.0-2.0% and a protein supplement, which is used as a whey dry concentrate "UMK-OOS" in an amount of 3 -5 wt.%, Heat treatment, homogenization, cooling the resulting mixture to a fermentation temperature, introducing a starter culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium in a ratio of 2: 3: 2, fermentation, stirring, cooling, bottling.