RU2607015C1 - Method for production of fermented milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method envisages milk standardization, pasteurization, homogenisation and cooling obtained mixture to fermentation temperature, fermentation of starter, containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis. During ripening process, method includes adding food starch stabiliser "N-CREAMER 46", red ashberry puree and gooseberry puree, mixing, cooling, packaging and further cooling.

EFFECT: invention enables to produce a product with improved organoleptic properties, more viscous structure and longer storage life without whey separation; higher preventive and synergetic properties of finished product.

1 cl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of new generation synbiotic dairy products.

A known method for producing a fermented milk product, including normalization, pasteurization, homogenization and cooling to the fermentation temperature, introduction of the fermentation, stirring, fermentation, cooling, packaging [Copyright certificate No. 1551330].

The disadvantage of this method is the short shelf life of the product.

The closest technical solution is a method for the production of a fermented milk product, including heat treatment, cooling to a fermentation temperature, fermentation and fermentation, stirring, cooling, packaging, cooling (RF patent 95102564, 07.20.1996).

The disadvantage of this method is the low preventive effect and the duration of the production process.

The technical result of the invention is to obtain a product with improved organoleptic properties of a more viscous structure, increasing the prophylactic and synergistic properties of the product, reducing the ripening time and lengthening the shelf life of the finished product without isolating whey.

The technical result is achieved in that the method for producing a fermented milk product includes the normalization of milk, pasteurization, homogenization and cooling of the mixture to a fermentation temperature, fermentation with a starter culture containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis in a ratio of 1: 2: fermentation, during which the stabilizer is introduced food starch "N-CREAMER 46" in an amount of 0.5 wt. %, mashed red mountain ash and gooseberry puree in a ratio of 2: 1 in an amount of 5-10 wt. %, mixing, cooling, packaging and post-cooling.

The use of the cultures selected in the composition of the starter culture in the indicated proportions and the introduction of the stabilizer - food starch “N-CREAMER 46” in the amount of 0.5 wt. % allows you to get a product of a more viscous structure, during storage of which there is no separation of serum, while the shelf life is increased by 48 hours. Introduction in the process of ripening mashed red rowan and gooseberry puree in a ratio of 2: 1 in an amount of 5 wt. % allows you to improve the organoleptic characteristics of the finished product by giving it a taste with a hint of taste of bitter almonds.

The use of bifidobacteria in combination with Streptococcus thermophilus, Streptococcus lactis and Streptococcus cremoris in the selected ratio provides a product with improved organoleptic characteristics, increased synergistic, preventive and biological properties, as well as a reduction in the time of fermentation and an increase in its shelf life, which is not achieved with each culture separately.

The selected ratio of cultures ensures the unity of the nutritional, taste and preventive properties of the finished product.

Using the selected starter culture containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis in a ratio of 1: 2: 2: 3, and vegetable filler - mashed red rowan and gooseberry puree in a ratio of 2: 1 in an amount of 5-10 wt. % allows you to increase the preventive value of the product, its synergistic properties, as well as improve taste.

The method is as follows.

Example 1. Milk is normalized in fat with skim milk. Normalized milk is pasteurized at a temperature of 90 ° C, the exposure time is 15-20 s. Pasteurized milk is homogenized. The pasteurized and homogenized milk mixture is cooled to a fermentation temperature of 37-39 ° C and fermented with a starter culture containing a strain of Streptococcus thermophilus STGN-9 VKPM B-8555, Streptococcus lactis 75 P, a strain of Streptococcus cremoris 3M-5 strain Bifidcentis bacterium ratio 1M: 1 ratio: 1 ratio 1 2: 2: 3 in an amount of 5 wt. % The mixture is fermented directly in the tank until a clot forms with an acidity of 50-54 ° T, into which, in the process of ripening, the stabilizer food starch “N-CREAMER 46” is introduced in an amount of 0.5 wt. %, mashed red rowan and gooseberry puree in a ratio of 2: 1 in an amount of 5-1. At the end of the ripening, the fermented mixture is mixed until a homogeneous consistency is obtained, cooled, fed to a bottling and cooled in a refrigerator with a temperature of 4 ± 2 ° C.

Example 2. Milk is normalized in fat with skim milk. Normalized milk is pasteurized at a temperature of 90 ° C, the exposure time is 15-20 s. Pasteurized milk is homogenized. The pasteurized and homogenized milk mixture is cooled to a fermentation temperature of 37-39 ° C and fermented with a starter culture containing a strain of Streptococcus thermophilus 1265, a strain of Streptococcus lactis 162a, a strain of Streptococcus cremoris 912a, a strain of Bifidobacterium adolescentis 2: BIM 2 DIM 2 BIM 2 BIM : 3 in the amount of 5 wt. % The mixture is fermented directly in the tank until a clot forms with an acidity of 50-54 ° T, into which, in the process of ripening, the stabilizer food starch “N-CREAMER 46” is introduced in an amount of 0.5 wt. %, mashed red rowan and gooseberry puree in a ratio of 2: 1 in an amount of 5-1. At the end of the ripening, the fermented mixture is mixed until a homogeneous consistency is obtained, cooled, fed to a bottling and cooled in a refrigerator with a temperature of 4 ± 2 ° C.

The finished product should have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick (dense) texture (structure). When using the proposed method, the prophylactic properties of the product are increased by increasing viable bifidobacteria cells at the end of the shelf life, whose titer in the product is 10 ⁷ CFU / cm ³ , and thermophilic streptococcus and mesophilic streptococcus - 10 ⁸ CFU / cm ³ , the time of the process of ripening the mixture is reduced for 2 hours (table. 1).

Claims (1)

A method of producing a fermented milk product, including milk normalization, pasteurization, homogenization and cooling of the mixture to a fermentation temperature, fermentation with a starter culture containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis in a ratio of 1: 2: 2: 3, sc the stabilizer is introduced food starch "N-CREAMER 46" in an amount of 0.5 wt.%, mashed red rowan and gooseberry puree in a ratio of 2: 1 in an amount of 5-10 wt.%, mixing, cooling, packaging and post-cooling.