RU2634412C1 - Method for production of cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes normalizing a milk mix to the fat content of 1.0%, adding the stabiliser "Stabimuls MRH 200" in an amount of 1.0-2.0 wt % and a protein additive represented by buttermilk powder in an amount of 6.5-7 wt %, heat treatment, homogenization, cooling the resulting mixture to the fermentation temperature, introducing a ferment comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium, fermentation, mixing, cooling, bottling.

EFFECT: increasing the nutritional and biological value of the product, improving its dietary properties, organoleptic indices and digestibility, reducing the energy value of the finished product and increasing its shelf life.

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Description

The invention relates to the dairy industry.

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

The closest analogue to the invention is a method for the production of a fermented milk product, including the normalization of the milk mixture, the addition of the protein mix, heat treatment, cooling the resulting mixture to the fermentation temperature, the introduction of 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 fermented milk product includes the normalization of the milk mixture to a fat content of 1.0%, the introduction of the stabilizer "Stimulus MRH 200" in an amount of 1.0-2.0% and a protein supplement, which is used as a powder buttermilk in the amount of 6.5-7 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, mixing, cooling, bottling.

The method is as follows.

The milk is normalized to a fat content of 1%, then the stabilizer "Stimulus MRH 200" is introduced in an amount of 1.0-2.0% and a protein supplement, which is used as a powder buttermilk in an amount of 6.5-7 wt. %, 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 make 3-5 wt. % 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 bottling of the finished product.

Example 1

The milk is normalized to a fat content of 1%, the stabilizer "Stimulus MRH 200" in the amount of 2.0%, a protein supplement, which is used as a powder of buttermilk in the amount of 6.5 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 1260 strain, the Lactobacillus acidophilus strain 16-4-18-500 B and the Enterococcus faecium strain VKPM B-9071 in a 2: 3: 2 ratio. Fermentation is carried out for 3 hours, stirring, 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 "Stabimulse MRH 200" is added in an amount of 2.0%, a protein supplement, which is used as a powder of buttermilk in an amount of 7 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 strain Streptococcus thermophilus 14/2, strain Lactobacillus acidophilus VKPM B-6535 and strain Enterococcus faecium VKPM B-2990 in a ratio of 2: 3: 2. Fermentation is carried out for 4 hours, stirring, 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 the selected protein supplements - buttermilk powder in the amount of 6.5-7 wt. % increases the nutritional value of the product, because contains a wide range of macro- and microelements, water-soluble vitamins, as well as low molecular weight protein substances with biological activity. The use of the concentrate can improve the organoleptic characteristics of the product, as 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 "Stabilization MRH 200" in an amount of 1.0-2.0 wt. % 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 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 "Stabilization MRH 200" in an amount of 1.0-2.0 wt. % and protein supplements, which use powdered buttermilk in an amount of 6.5-7 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, mixing, cooling, bottling.