RU2612633C1 - Method for producing sour cream from baked milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves cleaning the raw milk material, its primary processing, separating into high-fat cream and skim milk, baking the skim milk and obtaining the normalized mixture by mixing the high-fat cream and baked skim milk. The mixture is afterwards homogenized, pasteurized and cooled to the fermentation temperature, and fermented to clot formation by means of the thermostatic or reservoir method.

EFFECT: method allows to produce sour cream from baked milk, with the thick viscous consistency, having the taste and arom of baked milk.

1 dwg, 2 tbl

Description

The invention relates to the dairy industry, in particular to a technology for the production of sour cream from baked milk.

The prior art there are many different ways of producing sour cream.

So, for example, from patent RU 2126635 C1, A23C 13/16, 02.27.1999, there is a known method for the production of sour cream, which includes the normalization of fat cream, pasteurization, homogenization, cooling to a fermentation temperature, mixing the cream to a homogeneous consistency, introducing a mixture of starter cultures containing ferment "Dnepryanskaya", ferment of lactic acid cultures for sour cream, ferment "Uglichnaya" and concentrate bacterial dry mesophilic and thermophilic lactic streptococci, which are taken in equal doses in the amount of 5-10% of the total mass, stirring set, souring to produce a finished product with acidity 60-105 ° T, packaging and maturation.

From the patent RU 94024140 A1, A23C 13/12, 1996, there is known a method for the production of sour cream, including the normalization of fat cream, pasteurization, homogenization, cooling to a fermentation temperature of 22-35 ° C, the introduction of a starter containing producers of B vitamins, mixing is not more than 10 min, ripening at 30-32 ° С for 4-7 hours, re-mixing no more than 3 min, packaging and ripening.

From patent SU 1757567 A, A23C 13/16, 1992, there is known a method for producing sour cream with the processes of normalizing cream for fat, pasteurizing, homogenizing, cooling to a fermentation temperature, introducing a mixture of starter cultures, fermentation, stirring, packaging and ripening.

However, in the prior art methods are not disclosed for obtaining the production of melted sour cream with baked milk.

The objective of the claimed invention is to develop a new method aimed at obtaining a new product - sour cream with baked milk.

The technical result of the claimed invention is to obtain a product, namely sour cream with baked milk with a dense viscous texture, taste and aroma of baked milk.

The technical result is achieved by the fact that the method for the production of sour cream from baked milk includes the following steps: purification of the raw milk raw material, its primary processing, separation into high-fat cream and skim milk, heating skim milk, obtaining a normalized mixture by mixing high-fat cream and skimmed milk homogenization and pasteurization, cooling to the fermentation temperature and fermentation until a clot forms in a thermostatic or reservoir way.

The stages of the sequence of actions of the technological process for the production of sour cream with baked milk are shown in the block diagram (see drawing),

Where

1 - Milk cleaning;

2 - milk cooling;

3 - Intermediate storage;

4 - Separation of milk;

5 - Pasteurization, heating, cooling skim baked milk;

6 - Normalization of cream;

7 - Intermediate storage of a normalized mixture;

8 - Homogenization;

9 - Pasteurization;

10 - Thermostatic production method;

11 - Cooling to the fermentation temperature, fermentation after making fermentation;

12 - Heating the mixture after cooling;

13 - Packing, packaging, marking;

14 - Sewing;

15 - Cooling, ripening;

16 - Reservoir production method;

17 - Cooling to the fermentation temperature, fermentation;

18 - Fermentation, mixing, partial cooling of the clot;

19 - Packing, packaging, labeling.

The essence of the claimed method is as follows.

The raw milk enters the tank, where its quality indicators and mass are determined, then the raw milk is cleaned of mechanical impurities on centrifugal milk cleaners or passed through filter materials. Then the milk is sent for processing or cooled to a temperature of (4 ± 2) ° C and sent to tanks for intermediate storage. The permissible storage time of chilled milk before processing at a temperature of not more than 4 ° C should not exceed 12 hours, at a temperature of not more than 6 ° C should not exceed 6 hours. If it is necessary to store chilled milk / cream for more than a specified time, milk / cream is pasteurized at a temperature of (76 ± 2) ° С with an exposure of (18 ± 2) sec followed by cooling to a temperature of (4 ± 2) ° С and sent for intermediate storage.

Next, the milk is separated into high-fat cream and skim milk at a temperature of 35-40 ° C. Skim milk is pasteurized at a temperature of 95 ° C on a plate-cooling unit, followed by heating to a temperature of 95-97 ° C and holding at this temperature for 1-4 hours. It is at this temperature that the specific properties of milk — color changes toward brown and taste — towards melted, are achieved. The end of the heating process is determined by acidity (not more than 21 ° T) and the color of the product, which is determined by the device NCS).

Next, cream is normalized by the mass fraction of fat in the tank by mixing high-fat cream and skimmed baked milk so that the mass fraction of fat in the products is no less than the prescribed formulation for this type of product.

The normalized mixture is heated to a temperature of (60-75) ° C, sent for homogenization at a pressure for sour cream with ppm 10-15% (12-15) MPa, ppm 17-22% (9-12) MPa, ppm 25-32% (8-11) MPa, ppm 34-40% (7-10) MPa. It is allowed to use a two-stage homogenization scheme, while the pressure in the second stage should be no more than 30% of the pressure value in the first stage.

The homogenized mixture is pasteurized depending on the type of equipment installed at a temperature of (95 ± 2) ° C with a holding time of 5 minutes. After that, the normalized mixture is cooled to the fermentation temperature (22-35) ° C and sent to the tank with the jacket. The fermentation of the normalized mixture is carried out in a stream or in tanks, providing the possibility of cooling and uniform mixing of the mixture. Ferment is introduced in accordance with the instructions for use and the recommendations of manufacturers. The fermented mixture is stirred for at least 15 minutes. Bacterial starter cultures consist of a mixture of lactococci and thermophilic lactic streptococci.

Sour cream with baked milk can be made in two ways by thermostatic and tank methods.

Thermostat method

If the fermented mixture was cooled to (4 ± 2) ° C, then immediately before packing it is heated to a temperature of (22-35) ° C and sent to the packaging. During the bottling process, the fermented normalized mixture is periodically mixed. The packaged mixture is sent to a thermostatic chamber for ripening at a temperature of (22-35) ° С for 6 to 12 hours until the formation of a clot of titratable acidity (50-70) ° Т and Ph (4.6 ± 0.5). The end of the ripening is determined by the nature of the clot and acidity. The fermented mixture is cooled in a refrigerator to a temperature of (4 ± 2) ° C. Along with cooling, maturation occurs.

The duration of product cooling in the refrigerator is regulated by the manufacturer. After cooling and ripening, the technological process of thermostat sour cream is considered complete and the product is ready for sale.

Reservoir method

The process of ripening the normalized mixture is carried out in tanks, providing the possibility of cooling and uniform mixing. Fermentation of the normalized mixture is carried out at a temperature of (22-35) ° C for 6-12 hours until the formation of a clot of titratable acidity (50-70) ° T and Ph (4.6 ± 0.5). The end of the ripening is determined by the nature of the clot and acidity. The fermented mixture is stirred until a uniform consistency is obtained from 3 minutes to 15 minutes and sent to the packaging. During the bottling process, the fermented mixture is periodically mixed. Partial cooling of fermented cream to a temperature of 16-22 ° C is allowed by putting ice water into the jacket of the tank and periodically mixing the clot or cooling through a plate cooler.

After packaging and labeling, the fermented mixture is cooled in a refrigerator to a temperature of (4 ± 2) ° С. Along with cooling, maturation occurs.

The duration of cooling the product in the refrigerator is 12 hours

The difference between the thermostatic method and the tank method is that with the tank method, the ripening process is carried out in a container, and the already fermented product is packaged in a container. The product is obtained with a broken clot. In the case of the thermostatic method, the ripening process is carried out in a single package. Thanks to the thermostatic method, a product with an undisturbed clot is obtained. In both cases, the resulting product has a viscous sufficient thick consistency with a pronounced taste of baked milk and light brown color.

Sour cream from baked milk has a pronounced taste and aroma of baked milk, a dense viscous consistency and can be stored without loss of consumer properties for 30 days at a temperature of 2-6 ° C.

According to organoleptic indicators, sour cream meets the requirements specified in table 1.

According to the physico-chemical parameters, sour cream must meet the requirements specified in table 2.

Claims (1)

A method for the production of sour cream from baked milk, including the purification of the raw milk raw material, its primary processing, separation into high-fat cream and skim milk, heating skim milk, obtaining a normalized mixture by mixing high-fat cream and skim baked milk, homogenization and pasteurization, cooling to the fermentation temperature and ripening until clot formation by thermostatic or reservoir method.

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