RU2630623C1 - Method of manufacturing yoghurt product with high content of keifiran polysaccharide - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mixture of milk powder and treated water is prepared. Water for the mixture is subjected to ultrasonic cavitation in the 240 W mode for 3 minutes. The mixture is pasteurized at the temperature of 60±2°C for 15 minutes, filtered and homogenized at the temperature of 45±2°C. The mixture is cooled, the starter is added, fermented, the clot is cooled, stirred and packaged. The mixture is prepared at the following content of components in g per 1000 g of the finished product: skimmed milk powder in the amount of 87.5, starter in the amount of 0.5, water - the rest.

EFFECT: increasing the yield of kefiran polysaccharide in the finished product, obtaining a product with high organoleptic and preventive properties.

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Description

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

A known method for the production of non-fat yogurt flavored with sugar (kg per 1000 kg of product), selected for the prototype, including normalization by dry substances, preparation of a mixture of skim milk 843.21 kg with skimmed milk powder 36.44 kg and sugar 70 kg, cleaning at a temperature 43 ± 2 ° С, pasteurization of the mixture at a temperature of 85-87 ° С with a holding time of 10-15 min, cooling to a fermentation temperature of 40-42 ° С, application of 50 kg of starter culture prepared on pure cultures of the Bulgarian bacillus Lactobacterium bulgaricus and thermophilic streptococcus Streptococcus thermophilus , wrinkled in a ratio of 1: 1, ripening at a temperature of 40-42 ° C for 3-4 hours until a clot with an acidity of 75-85 ° T, stirring and cooling the clot to 25-30 ° C, adding flavoring 25 kg and dye 10 kg , mixing and cooling to 6 ± 2 ° С, bottling (Stepanova LI. Handbook of a dairy production technologist. Technology and recipes. T. 1. Dairy products. 2nd ed. - St. Petersburg: GIORD, 2003. - p. 116 -120, 137, 141-142).

The disadvantages of this method are the relatively low nutritional and biological value, low content of kefiran polysaccharide.

The objective of the invention is to increase the content in the finished product of the kefiran polysaccharide.

This object is achieved in that the method for producing a yoghurt product includes preparing a mixture of skimmed milk powder, pasteurizing the mixture, aging, cooling, introducing sourdough, souring, cooling the clot, stirring, packing. The method is characterized in that the water for the mixture is preliminarily subjected to ultrasonic cavitation in the mode 240 W for 3 min, after exposure, filtration, homogenization at a temperature of 45 ± 2 ° C, pasteurization at a temperature of 60 ± 2 ° C for 15 min, with the following ratio ENTOV in grams per 1000 grams of the finished product:

Skimmed milk powder 87.5 Leaven 0.5 Water rest

The use of high-intensity ultrasound in the food industry is the subject of modern research. The effectiveness of ultrasound is shown for some technological processes: homogenization and sterilization of milk, obtaining high-quality emulsions. At the same time, the potential limitations of using this technology are related to chemical effects caused by ultrasonic cavitation. Unwanted reactions between radicals, the formation of which is caused by ultrasonic treatment, and food ingredients can be minimized by using a low-frequency ultrasonic exposure of 240 watts. When using ultrasonic cavitation with power:

- above 240 W when fermenting a yoghurt product, a strong separation of serum occurs, which leads to a deterioration in the organoleptic characteristics of the finished product;

- below 240 W, the nutritional value of the reconstituted milk is deteriorating (the content of proteins, fats, SOMO decreases; the water content increases).

The technological line provides for the following operations: water treatment with ultrasonic cavitation in the mode of 240 W for 3 min; dissolving skimmed milk powder in water (temperature of the obtained mixture 34-44 ° С, holding for 1-1.5 hours; filtration; homogenization at a temperature of 45 ± 2 ° С; pasteurization at a temperature of 60 ± 2 ° С for 15 min, cooling to a temperature of 41 ± 2 ° C. A starter culture of direct application (for example, Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) is added to reconstituted milk with acidity of 15-17 ° T. Fermentation for 3-4 hours at a temperature of 40 ° S (Stepanova LI. Handbook of a dairy production technologist. Technology and recipes. T. 1. Whole by-products. 2nd ed. - St. Petersburg: GIORD, 2003. - p. 137); cooling of a clot with an acidity of 87-103 ° T to 20-25 ° C; mixing and packaging.

The claimed invention differs from the prototype in that skimmed milk powder is not dissolved in milk, but in water, and water is pre-treated with ultrasonic cavitation in the mode of 240 W for 3 minutes Subsequent pasteurization at 85-87 ° C with holding at this temperature for 10-15 minutes is replaced by pasteurization at 60 ° C for 15 minutes, which reduces the time of the recovery process. When using ultrasonic treatment in the finished product increases the polysaccharide content.

Kefiran polysaccharide is an exopolysaccharide, consisting of glucose and galactose residues in approximately equal proportions, produced by some lactic acid bacteria. The interest in polysaccharide-producing lactic acid bacteria is explained by the fact that these polysaccharides affect the rheological properties of dairy products and act as thickeners, stabilizers, emulsifiers and water-retaining substances. The content of polysaccharide in the study of fermented milk products sold in supermarkets ranges from 35 to 150 μg / g.

Example 1

The proposed technology begins with water treatment. Ultrasonic treatment of water with a frequency of 240 W for 3 minutes, dissolution of milk powder in water, exposure for 1-1.5 hours, filtration, homogenization (45 ± 2 ° C), normalization, pasteurization (60 ± 2 ° C, exposure 15 min), cooling to 41 ± 2 ° С. Adding a starter culture directly into reconstituted skim milk powder (acidity 15 ° T, pH 6.34, fat content 0.06%, SOMO 7.88%, density 1030.16 kg / m ³ , protein 2.95%, added water 6%) and ripening for 3-4 hours at a temperature of 40 ° C. Cooling the clot to 20-25 ° C (acidity 87 ° T), kneading and filling. The content of the polysaccharide is 180.44 μg / g.

Example 2

The proposed technology begins with water treatment. Ultrasonic treatment of water with a frequency of 180 W for 3 min. The resulting mixture is maintained for 1 h, filtration, homogenization (45 ± 2 ° С), normalization, pasteurization (60 ± 2 ° С, exposure 15 min), cooling to 41 ± 2 ° С. The introduction of starter culture direct introduction into the restored milk powder (acidity 17 ° T, pH 6.35, fat content 0.04%, SOMO 8.24%, density 1031.58 kg / m ³ , protein 3.08%, added water 1 %) and ripening for 3-4 hours at a temperature of 40 ° C. Cooling the clot to 20-25 ° C (acidity 97 ° T), kneading and filling. The content of the polysaccharide is 179.61 μg / g.

In the table. 1 presents data on the content of the kefiran polysaccharide in the proposed yogurt product and in the yogurt product of the prototype. The polysaccharide content was determined by the method described in patent No. 2437092.

As can be seen from the table, the yogurt product produced using ultrasonic cavitation contains 9.77 μg / g more kefiran polysaccharide at 240 watts.

This method of producing a yogurt product can increase the polysaccharide content. Moreover, the product has high organoleptic, prophylactic properties. A yogurt product with a high content of kefiran has an immunomodulatory, anti-tumor, anti-inflammatory, anti-asthma, wound healing effect. It helps to lower blood pressure and cholesterol levels due to the binding of hepatoenteric-circulating cholesterol in the intestine. Kefiran also has an inhibitory effect against pathogenic microorganisms of the genus Salmonella, Helicobacter, Shigella, Staphylococcus and Escherichia coli.

The invention can be used both in mini-factories and in enterprises of large shift capacity.

Claims (2)

A method for the production of a yogurt product with a high content of kefiran polysaccharide, comprising preparing a mixture of milk powder, pasteurizing the mixture, aging, cooling, making the starter, fermentation, cooling the clot, mixing, packaging, characterized in that the water for the mixture is preliminarily subjected to ultrasonic cavitation in mode 240 W for 3 min, after exposure, filtering, homogenization at a temperature of 45 ± 2 ° C, pasteurization at a temperature of 60 ± 2 ° C for 15 min, with the following ratio of components in, g 1000 g of finished product: Skimmed milk powder 87.5 Leaven 0.5 Water rest