RU2646158C1 - Method for manufacturing melted sour cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, namely to technology for manufacturing melted sour cream. Invention comprises preparation of feed milk, which consists in purification from mechanical impurities using centrifugal milk cleaners or filtering materials, cooling, separation into high-fat creams and skim milk. Normalization of the obtained cream by fat mass fraction by mixing high-fat creams and skim milk and adding dry skim melted milk. Then, method comprises homogenization, pasteurization, subsequent heating of normalized cream at a temperature of 80 to 97 °C for 30 minutes to 4 hours. After that, the cream is being cooled to the fermentation temperature, a ferment, consisting of lactococci and thermophilic lactic streptococci, is being added, the fermented mixture is being stirred for at least 15 minutes and is quenched until the clot is formed by a thermostatic or reservoir method.

EFFECT: invention allows to obtain sour cream with a dense viscous consistency.

1 cl, 1 dwg, 2 tbl

Description

The invention relates to the dairy industry, in particular to the technology for the production of melted sour cream.

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 cream by fat, 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 mixing, ripening to obtain the finished product with an acidity of 60-105 ° T, packaging and ripening.

From patent RU 94024140 A1, A 23C 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 33-35 ° C, the introduction of a starter containing producers of B vitamins, mixing no more than 10 minutes, fermentation at 30-32 ° С for 4-7 hours, repeated mixing no more than 3 minutes, 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 fat cream, pasteurization, homogenization, cooling to a fermentation temperature, introducing a mixture of starter cultures, fermentation, stirring, packaging and ripening.

However, the prior art does not disclose methods for producing the production of melted sour cream.

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

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

The technical result is achieved by the fact that the method includes preparing the incoming raw milk-raw material, which consists in cleaning from mechanical impurities and cooling, separation on high-fat cream and skim milk, normalizing the cream obtained by the mass fraction of fat, adding skimmed milk powder to normalized cream , homogenization, pasteurization, subsequent heating of normalized cream, cooling to the fermentation temperature, introducing the fermentation and fermentation of the mixture to form a condensation ka thermostat or the reservoir method.

The essence of the claimed method is as follows.

The raw milk feeds into the tank, quality indicators and the weight of the raw milk are determined, 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 milk is separated, observing the rules stipulated by the technical instructions for use of the separators.

Cream normalization by mass fraction of fat is carried out in a stream on a separator-normalizer using an automatic normalization system or in a tank by mixing milk raw materials so that the mass fraction of fat in products is not less than the recipe for this type of product by mixing high-fat cream and skim milk.

The product is produced using skimmed milk powder.

Skimmed skimmed milk powder is produced according to the specified method.

The raw milk enters the tank, after which it is passed through filtering materials, then the raw milk is cooled to 4-6 ° C and sent to the tanks for intermediate storage, then the milk separation process is carried out, which is performed on cream separators at a temperature of 55-60 ° C for high-fat cream and skim milk, after which skim milk is pasteurized at a temperature of 72-75 ° C for 30 s, followed by cooling to the hydrolysis temperature, then added to the hydrolysis process milk powder is an enzyme of lactase.

For example, HA-LACTASE 5200 is produced by Christian Hansen / MAXILACTLG5000 (http://www.dsm.com/markets/foodandbeverages/ru_RU/products/enzymes/dairy/maxilact.html; http: // www. chr-hansen.ru/produkty/produktovye-napravlenija/ha-lactase.html) or another enzyme with other units of activity (NLU / L), which is calculated based on the degree of hydrolysis of lactose in the raw milk.

To obtain lactose in the initial skim milk of less than 0.1%, it is necessary to add 600 ml of the HA_LACTASE 5200 enzyme per 1000 liters of skim milk and carry out the hydrolysis process for 12 hours at a temperature of 4-6 ° C. Then skim milk is aged with constant stirring during the hydrolysis time from 2 to 14 hours, depending on the hydrolysis options and enzyme activity, as a result of the hydrolysis process, lactose disaccharide breaks down into monosaccharide, galactose and glucose, thanks to this process the milk acquires a sweet taste and during heating operation cream saturated color.

The hydrolysis process can be carried out in two versions.

First option: Cold hydrolysis is carried out at a temperature of 4-6 ° C for 12 hours.

The second option: Warm hydrolysis is carried out at a temperature of 38-40 ° C for 2 hours.

After the hydrolysis process, skim milk is pasteurized in a plate-cooling unit at a temperature of 95 ° C. Next, pasteurized hydrolyzed skim milk is heated in double-jacketed tanks at a temperature of 95-97 ° C for 2 hours to achieve the desired color. During heating, the mixture is stirred 1-2 times per hour to prevent the formation of foam. Color is determined using the electronic device NCS.

Then the product is concentrated in a vacuum evaporator to a mass fraction of solids of 43 ± 3% at a temperature of 55-75 ° C, with which the condensed milk leaves the vacuum evaporator, then the product is dried at an air temperature of 175-180 ° C, which is then enters the drying tower, then the product is cooled at a temperature of 22 ± 2 ° C, after which the finished product is packaged.

The resulting product has a uniform consistency corresponding to skimmed milk powder, a light brown color characteristic of baked milk, and has all the taste qualities similar to natural baked milk.

This skimmed skimmed milk powder is used as a natural dye to produce cream-colored fermented milk products, such as sour cream. And also to normalize to a certain mass fraction of protein in the finished product.

The dosage of skimmed milk powder is calculated according to the recipe, taking into account the desired color from 1 to 5%. Skimmed skimmed milk powder is dissolved in cream, normalized by mass fraction of fat, at a temperature of 40-45 ° C, in containers with a heated jacket and stirrer, which ensures uniform mixing.

Next, the normalized mixture is heated to a temperature of (60-75) ° C and 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. Then, in the tanks, the normalized cream is heated at a temperature of from 80 to 97 ° C for 30 minutes to 4 hours. Then, the normalized mixture is cooled to the fermentation temperature (30-40) ° C and sent to the jacketed tank. The mixture cooled to the fermentation temperature is immediately fermented. 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. Sourdough consists of a mixture of lactococci and thermophilic lactic streptococci.

Ghee sour cream can be made in two ways: thermostatic and tank.

Thermostat method

If the fermented mixture was cooled to (4 ± 2) ° C, then immediately before packing it is heated to a temperature of (22-40) ° C and sent to the packaging. During the filling process, the mixture is periodically mixed. The packaged fermented mixture is sent to a thermostatic chamber for ripening at a temperature of (22-40) ° C for 6 to 12 hours until the formation of an acid clot (60-65) ° 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 cooled in a refrigerator to a temperature of (4 ± 2) ° C. Along with cooling, maturation occurs.

The cooling time of the product in the refrigerator compartment is 12 hours. After cooling and ripening, the technological process for obtaining melted sour cream in the thermostatic way is considered completed, and the product is ready for sale.

Reservoir method

The process of fermentation of 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 (22-40) ° C for 6-12 hours until the formation of an acid clot (60-65) ° T and pH (4.6 ± 0.5). The end of the fermentation of the fermented mixture is determined by the nature of the clot and acidity. The fermented mixture is stirred until a homogeneous 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

Melted sour cream has a pronounced taste of melted cream, a dense viscous consistency.

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

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

Table 1 Name of indicator Product Features one 2 Consistency and appearance Thick viscous Taste and smell With pronounced taste and aroma of melted cream Color Light brown color, uniform throughout the mass

According to physico-chemical indicators, sour cream meets the requirements specified in table 2.

table 2 Name of indicator The value of the indicator for the product with a mass fraction of fat,% 10 fifteen twenty 25 thirty Mass fraction of fat,%, not less than 10.0 15.0 20,0 25.0 30,0 Mass fraction of protein,%, not less 2.6 2.6 2.5 23 2.1 Acidity, ° T, no more 90 Mass fraction of SOMO,%, not less 5,0 4.0 4.0 4.0 3.6 The temperature of the products upon release from the enterprise, ° C 4 ± 2 Heat Treatment Efficiency Index Phosphatase or peroxidase not allowed

Claims (1)

A method for the production of melted sour cream, including the input of raw milk into a container, its purification from mechanical impurities using centrifugal milk cleaners or filter materials, separation into high-fat cream and skim milk, normalization of high-fat cream to the required mass fraction of fat by mixing high-fat cream and skim milk, the introduction of skimmed milk powder, homogenization, pasteurization and heating of the normalized mixture at temperatures from 80 to 97 ° C for ue of from 30 minutes to 4 hours, cooling to the fermentation temperature, making leaven consisting of Lactococcus and Streptococcus thermophilic lactic acid, fermented stirring the mixture for at least 15 minutes and up to souring or clotting thermostat reservoir method.

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