RU2653446C2 - Method for producing ryazhenka and ryazhenka for children - Google Patents

Abstract

FIELD: biotechnology.

SUBSTANCE: group of inventions relates to the dairy industry and biotechnology. In order to produce the fermented milk product, the method is carried out as follows. Milk mixture is prepared by adding whey protein concentrate and sugar to milk. Above mixture is heated to 98 +/- 1 °C and kept at this temperature for 3–4 hours. Then, it is cooled to 38 +/- 2 °C and fermentation starter is added to the mixture. It is fermented to pH 4.6–4.7 and the mixture is cooled to 12–13 °C. It is then poured in consumer containers and further cooled to storage temperature at a rate of 3–4 °C/h. It is suitable for children.

EFFECT: group of inventions provides a product for the nutrition of young children that are 1 and older with a mild sour-milk taste with a caramel-cream color, stable in storage for a long time, reduced production time, prolonged shelf life without loss of quality characteristics of the product, reducing the risk of microbiological contamination of the finished product.

10 cl, 19 ex

Description

The field of technology.

The invention relates to the dairy food industry and can be used in the production of dairy products, in particular fermented baked milk, which can be used for baby food, as well as fermented baked milk with fruit filling.

The level of technology.

Nutrition is the most important factor affecting the proper development and health status of mankind. Of particular importance in the diet are milk and dairy products.

Milk is a complete, healthy food product, which is a complex physiological fluid, the main components of which are proteins, fats and carbohydrates. The value of milk lies in the balance of substances that make up its composition.

Sour-milk products surpass milk in their functional properties. Their dietary and medicinal properties have been known for a long time. Under the action of enzymes secreted by lactic acid microflora, lactose (milk sugar) is fermented to form lactic acid. When fermenting, partial hydrolysis of the protein also occurs with the formation of di-, tri-, oligopeptides, metabolites appear that significantly change the biophysical structure of micelles of the caseinate-calcium phosphate complex and the bioactivity of mineral salts, in particular calcium phosphate, which increases the digestibility of the protein and the biological value of the product.

Streptococcus lactic acid, used in the production of fermented milk products, secretes the nisin antibiotic, which bacteriostatically acts on putrefactive and pathogenic microorganisms that may be present in the human gastrointestinal tract. This is especially important to consider in the nutrition of children, because the microflora of the intestines of the child has not yet fully formed. (G.V. Tverdokhleb et al., 1991).

Fermented milk products also include fermented baked milk.

Fermented baked milk is a fermented milk product made from ghee (stewed at a temperature of 85-99 ° C with an exposure of at least 3 hours) of cow's milk by fermentation with thermophilic lactic streptococci. It is not known for certain when ryazhenka first appeared, but Ukraine is definitely the birthplace of this drink. In order to get a special, very tasty yogurt, milk and cream were mixed here in special clay pots - “glaciers”. The milk-cream mixture was languished in the oven at high temperature until it took on a special fawn color. Then fermented baked milk was fermented with a spoon of sour cream and left overnight in a warm place near the stove. In modern conditions, the process of preparing ryazhenka has not changed significantly, although it requires much less time.

There are two ways to produce fermented baked milk: tank and thermostatic. The thermostatic method in which fermented milk is poured into small containers (final consumer packaging) and fermented at optimal temperatures in a thermostatic chamber. After the formation of a clot, the product is sent to a cold chamber, where it is cooled. The cooling time of such a product to a storage temperature of 2-6 ° C is very long and takes 24-48 hours. The product has a dense undisturbed clot, which is convenient to use with a spoon. Moreover, this method is energy-intensive (since it is necessary to maintain a constant high fermentation temperature) in thermostatic chambers, it requires large production areas for them, and, finally, there is a risk of producing a non-standard product (in terms of acidity) in separate single packages.

During the production by the reservoir method, the product is ripened, mixed and cooled to the bottling temperature (25 ° С) in the tanks, after which the product is fed to the packaging. This method of production reduces production space, labor and energy costs, but most importantly, it allows to obtain a product of stable quality. Fermented baked milk produced in a reservoir way has a homogeneous consistency with a disturbed clot, which is convenient to drink and not eat with a spoon, which is especially important in the production of baby food.

Sour-milk products are recommended for feeding children at an early age, since in the process of fermentation these products have a protein "cut" into peptides, which makes it easier for the imperfect enzyme system of the child to cope with its digestion. The second useful property of dairy products is a reduced amount of lactose, which significantly reduces their allergenicity.

To date, there is no fermented baked milk on the Russian market that can be used to feed children. Conventional fermented baked milk cannot be used to feed children because of the high acidity and inadequacy of the safety requirements for baby food. For the production of fermented baked milk, suitable, including, for baby food, it is necessary to use all the ingredients that correspond to the indicators for baby food.

A known method of producing fermented baked milk (patent RU 2097974, C1, 12/10/1997), including heating milk to 94-100 ° C, keeping at this temperature for 3-4 hours, cooling to 37-43 ° C, introducing thermophilic yeast streptococcus and bifidobacteria, fermentation to an acidity of 60-80 ° T. Then the fermented mixture is cooled to 20-25 ° C, stirred and left to ripen the product. The end of ripening is determined by reaching an acidity of 70-110 ° T. The specified reservoir method of product production requires an additional product maturation procedure, which is necessary for the growth of bifidobacteria and which, ultimately, leads to high acidity in the finished product. This leads to a lengthening of the process, an increase in energy costs and a decrease in equipment turnover.

The closest analogue to the claimed group of the invention is a method for producing fermented baked milk (patent RU 2555525, C2, 04/10/2015) and fermented baked milk obtained in this way. The method includes preparing a milk mixture. For this, skimmed milk powder is added to normalized fat milk, hydrated for 60 minutes with vigorous stirring. Correction salts are then added to achieve a pH of 6.68 in the mixture. Heated to 100 ° C, kept at this temperature for 5 hours with continuous stirring, carrying out the process of languishing the milk mixture. After that, it is cooled to 6 ° C and the yeast is introduced, mixed for 40 minutes. Fermented melted milk mixture is heated to 39 ° C and packaged in consumer packaging. Fermentation to pH 4.3-4.6 is carried out in thermostatic chambers for 8 hours. Product cooling to 6 ° C is carried out in cells at a rate of 0.1-1 ° C / min.

The specified method allows to obtain the product in a thermostatic way. The addition of skimmed milk powder negatively affects the acidity of the finished product due to the active development of starter microflora, due to the high lactose content in milk powder (up to 50%), therefore, the amount of lactose in the protein normalized mixture is 5.0. In this method of production, a long process of languishing, which is 5 hours, which negatively affects the stability of casein micelles, as well as a greater separation of serum during storage of fermented baked milk. The specified method requires additional energy consumption for a long process of languishing and additional cooling and heating of the melted fermented mixture. The finished product has a more pronounced sour taste.

Disclosure of the invention.

The objectives of the present invention are to develop a method for producing fermented baked milk, including for feeding infants from 1 year of age and older, and also to develop a fermented milk product - fermented baked milk, with a soft sour-milk taste with a caramel cream color, stable in storage for a long time.

As a result of solving the tasks during the implementation of the invention, the following technical results are achieved:

1. Reducing the time of production of ryazhenka and energy costs by reducing the time of languishing and choosing the optimal cooling conditions;

2. An increase in the shelf life of ryazhenka without loss of quality characteristics of the product;

3. Reducing the risk of microbiological contamination of the finished product through the use of sugar before heat treatment of the mixture;

4. Obtaining a product with a soft sour-milk taste and satisfying the requirements for baby food.

To solve the problems in the method for producing fermented baked milk, a milk mixture is prepared by adding whey protein concentrate and sugar to milk. The resulting milk mixture is heated to a temperature of 98 +/- 1 ° C, maintained at this temperature for 3-4 hours, then cooled to 38 +/- 2 ° C and make starter. Fermentation is continued until a pH of 4.6-4.7 is reached. Cool the fermented mixture to 12-13 ° C and pack it in consumer packaging. After that, the packaged fermented baked milk is additionally cooled to a storage temperature at a rate of 3-4 ° C / hour.

In a particular case, 0.2% of whey protein concentrate and 4% sugar of the total weight of the milk mixture are added to milk.

It is advisable to use Streptococcus thermophilus or Streptococcus thermophilus and a probiotic culture as a starter culture.

In a particular case, the fermentation is carried out at a temperature of 38 ° C for 7-9 hours until the value of TC = 72-76 ° T is reached in the fermented mixture.

It is advisable to carry out the first stage of cooling to 12-13 ° C on a flow cooler at a speed of 0.5 ° C / min.

In a particular case, for additional cooling, a stream of cold air is used, directed to a fermented baked milk packaged in consumer packaging, assembled in a group package and placed, for example, in a stack packed with the possibility of uniform access of cold air to all packages.

In some cases, during filling, fruit filler is additionally added to the fermented baked milk.

Fermented baked milk obtained by the method described above can also be used to feed young children from 1 year old and older.

The implementation of the invention.

In the best embodiment of the method for producing fermented baked milk in preparing the milk mixture, milk is used as a raw material that meets all the requirements of raw milk for baby food, for example, having the following indicators: the number of aerobic and optional anaerobic microorganisms (KMAFAnM) - not more than 5 × 10 ⁵ CFU / g; pathogens, including salmonella, are not allowed in 25 grams; the content of somatic cells is not more than 1 × 10 ⁶ in 1 cm ³ .

Thus prepared milk is normalized by fat, bringing the milk fat content to 1.5-4%, sucrose (sugar) is added to it until the content of the milk mixture reaches 3.5-4.5 weight% and whey protein concentrate obtained from cheese whey to a concentration of 0.15-0.25 weight%. This amount of sugar allows you to get a sweet fermented baked milk with an optimal balance of sour and sweet, which meets all the requirements of the Russian legislation for baby food from 1 year and older. The introduction of sugar in dry form prior to heat treatment of the milk mixture is an additional factor in the microbiological safety of the finished product. When sugar is used in a dosage of less than 3.5%, it does not have a significant effect on softening the sour-milk taste of the product, and when dosed more than 4.5%, the product acquires a pronounced sweetness, which negatively affects the taste of a natural sour-milk product for children. At a dosage of less than 0.15%, whey protein does not affect the stability of the product during the shelf life. According to the results of studies at a dosage of more than 0.25%, whey protein concentrate does not significantly improve the stability of the consistency of the finished product and increasing the dosage is not economically feasible. The optimal content in milk normalized for fat is 4% sugar and 0.2% whey protein concentrate.

The resulting milk mixture is stirred in the tank for 30 minutes and sent for homogenization. For homogenization, a unit is used that provides at least 2-step homogenization, for example, of the brand GEA niro Soavi. The homogenized milk mixture is heated, for example, in a plate pasteurization-cooling unit (for example, Alfa-Laval 15) to 98 ± 1 ° C and kept for 5 minutes at this temperature, then the heated milk mixture is pumped into a holding tank (languishing) at at a temperature of 98 ± 1 ° C. It is inappropriate to use a lower heating temperature, because this reduces the final temperature in the languishing tank and lengthens the process. At a higher heating temperature, energy costs and heat load on the product increase, which can adversely affect the quality of the finished product.

The aging process (languishing) takes place within 3-4 hours, depending on the temperature of languishing. During this period of time, the mixture acquires a light cream shade and a specific light caramel flavor. With a longer process of languishing, energy costs increase, and the product acquires a more pronounced flavor, which negatively affects the taste of the product. A longer exposure for more than 4 hours causes an additional heat load, which leads to a deeper dehydration of casein micelles, dephosphorylation (removal of organic phosphorus from β and α _s fractions of casein) and, as a result, destabilization of micelles, complexation of casein with β-lactoglobulin and an increase in the size of casein micelles. All of the above changes directly affect the structural-mechanical and thixotropic properties of the acid clot in the negative direction. A long time of languishing also negatively affects the biological value of the product, because in the course of the Maillard reaction, which occurs when milk is languishing, there is a blockage of certain amino acids of milk proteins, namely lysine and sulfur-containing ones - methionine and cysteine.

When languishing for less than 3 hours, the product cannot be called “fermented baked milk” according to the terminology described in the legislation of the Russian Federation, and the product does not have a specific caramel flavor or cream color.

Next, the milk mixture is cooled in the tank by supplying cold / ice water to the shirt and / or using a flow cooler to a fermentation temperature of 38 ± 2 ° C.

A starter culture is introduced into the cooled milk mixture, using Streptococcus thermophilus or Streptococcus thermophilus cultures with probiotic microorganisms. Various probiotic microorganisms (Lactobacterium acidophilum, Lactobacterium casei, Lactobacterium rhamnosus, Bifidobacterium) can be used to impart functional properties to the product.

It is advisable to carry out the ripening process at a temperature of 38 ° C for 8 ± 1 hours until the pH value in the mixture is 4.6-4.7 (TK = 72-76T). When reaching a pH below 4.6, and titratable acidity above 76 ° T, the acidity of the finished product increases, which increases the risk of increased acidity during storage and the expiration date, and also adversely affects the organoleptic characteristics of the finished product. If the pH is above 4.7 and the titratable acidity is less than 72 ° C, there is a high risk that the fermented milk will not reach the isoelectric point for milk protein - casein, which significantly impairs the quality and stability of the finished product.

Fermented milk mixture is cooled to a temperature of 12-13 ° C at a rate of, for example, 0.5 ° C / min, pumping it from one tank to another tank through a heat exchanger, which can be used as a flow cooler, for example, Alfa Laval brand.

When cooled below 12 ° C, the product experiences a thermal load and is less stable in storage, while at a temperature of more than 13 ° C, the after-cooling time increases. It is advisable to carry out cooling at a rate of 0.5 ° C / min in order to maintain the viscosity of the finished product. With an increase in the cooling rate, a decrease in viscosity occurs, a decrease in speed leads to an increase in cooling time, which lengthens the process and reduces the turnover of tanks.

The finished product is fermented baked milk in consumer packaging at a temperature of 12-13 ° C. After that, the packaged product is additionally cooled at a rate of 3-4 ° C / h using, for example, FROMFROID cooling cells, in which a stream of cold air is directed to the fermented baked milk in consumer packaging, assembled in a group package and placed in a stack with the possibility of uniform access of cold air to all packages. Cooling at a speed of more than 4 ° C / hour from 12-13 ° C to 4 ° C is difficult to achieve from a technical point of view, because The product is packaged in bulk packaging. Cooling at a lower speed is impractical because This lengthens the production process.

In special cases, during filling, fruit filler can be added to the fermented baked milk in the stream. As a filler, a wide range of fruit-containing fillers can be used, in particular from strawberries, apricot, peach, cherry, apple, etc. So, for example, Zuegg Strawberry fruit-containing filler AGA00297 can be used, which includes: water, sugar, concentrated strawberry puree, thickeners - corn starch, pectin, natural flavor (strawberry), acidity regulator - concentrated lemon juice, concentrated black carrot juice (as a coloring matter).

The possibility of carrying out the invention is confirmed by examples of their specific implementation.

Example 1

A normalized milk mixture is prepared in the tank, for which 4690.5 kg of whole milk with a mass fraction of fat of 3.4% are mixed with 100 kg of skim milk with a mass fraction of fat of 0.05%, a dry whey protein concentrate is added (with a mass fraction of protein in dry substance 80%) 10 kg and granulated sugar 200 kg and mix. A normalized milk mixture with a fat mass fraction of 3.2% from the tank is fed to the installation where it is heated for homogenization to a temperature of 52 ° C, homogenized in two stages at a pressure of 20 MPa in the first stage and 2.5 MPa in the second stage, so that the fat is evenly distributed in the milk mixture. Then the mixture is heated to a temperature of 98 ° C and pumped into the tank to withstand at this temperature for 3.5 hours. After this, the milk mixture is cooled in a tank to a temperature of 38 ° C and 500 grams of starter culture Streptococcus thermophilus with an activity of 10 ¹¹ CFU / g are introduced. Stirred with a stirrer for 15 minutes and left for the fermentation process for 8.5 hours, constantly monitoring the acidity of the fermented mixture to pH = 4.65. Then it is cooled to 12.5 ° C by passing the fermented milk mixture through a flow heat exchanger having a cooling circuit with ice water, pumping it to a buffer tank from which the product is packaged in consumer packaging. Packaged fermented baked milk is packaged in a stack of 1200 × 800 × 1130 mm in size and cooled in FROMFROID cooling cells to a storage temperature of 6 ° C at a rate of 3.5 ° C / hour. Cooling is carried out by directing a stream of cold air to a stack formed with the possibility of uniform access of cold air simultaneously to all packages.

Example 2

A normalized milk mixture is prepared, as in example 1, it is heated for homogenization to a temperature of 54 ° C, homogenized in two stages at a pressure of 15 MPa in the first stage and 2.5 MPa in the second stage so that the fat is evenly distributed in the milk mixture . Then the mixture is heated to a temperature of 97 ° C and pumped into the tank to withstand at this temperature for 4 hours. After that, the milk mixture is cooled in a tank to a temperature of 37 ° C and 500 grams of starter culture Streptococcus thermophilus with an activity of 10 ¹⁰ CFU / g are introduced. Stirred with a stirrer for 20 minutes and left for a fermentation process for 8.0 hours to pH = 4.60, constantly monitoring the acidity of the fermented mixture, then cooled to 12 ° C, passing the fermented milk mixture through an in-line heat exchanger having a cooling circuit with ice water, in a buffer tank from which the product is packaged in consumer packaging. The finished fermented baked milk is cooled in cooling cells to a storage temperature of 6 ° C at a rate of 3.0 ° C / hour.

Example 3

The milk mixture is prepared, as in example 1, it is heated for homogenization to a temperature of 53 ° C, homogenized in two stages at a pressure of 23.0 MPa in the first stage and 3.0 MPa in the second stage so that the fat is evenly distributed in the milk mixtures. Then the mixture is heated to a temperature of 99 ° C and pumped into the tank to withstand at this temperature for 3 hours. After that, the milk mixture is cooled using a flow cooler to a temperature of 39 ° C and 500 grams of starter culture Streptococcus thermophilus with an activity of 10 ¹¹ CFU / g are introduced. Stirred with a stirrer for 25 minutes and left for the fermentation process for 7.0 hours to pH = 4.70, constantly monitoring the acidity of the fermented mixture. Then it is cooled to 13 ° C by passing the fermented milk mixture through a flow heat exchanger having a cooling circuit with ice water into a buffer tank, from which the product is packaged in consumer packaging. The finished fermented baked milk is cooled in cooling cells to a storage temperature of 6 ° C at a rate of 4.0 ° C / hour.

Example 4 (0.2% ser. Protein and 3.5% sugar)

The method is carried out as in example 1, only a normalized milk mixture is prepared in the tank, for which 4690.5 kg of whole milk with a mass fraction of fat of 3.4% are mixed with 125 kg of skim milk with a mass fraction of fat of 0.05%, a dry concentrate is introduced whey proteins (with a mass fraction of protein in dry matter of 80%) 10.0 kg and granulated sugar 175 kg.

Example 5 (0.2% ser. Protein and 4.5% sugar)

The method is carried out as in example 1, only a normalized milk mixture is prepared in the tank, for which 4687.5 kg of whole milk with a mass fraction of fat 3.4% are mixed with 75 kg of skim milk with a mass fraction of fat 0.05%, a dry concentrate is introduced whey proteins (with a mass fraction of protein in dry matter. 80%) 12.5 kg and granulated sugar 225 kg.

Example 6 (0.2% ser. Protein and 4.3% sugar)

The method is carried out as in example 1, only a normalized milk mixture is prepared in the tank, for which 4705 kg of whole milk with a mass fraction of fat of 3.4% are mixed with 70 kg of skim milk with a mass fraction of fat of 0.05%, a dry whey protein concentrate is introduced (with a mass fraction of protein in dry matter of 80%) 10.0 kg and granulated sugar 215 kg.

Example 7 (0.15% ser. Protein and 4.0% sugar)

The method is carried out as in Example 1 only a normalized milk mixture is prepared in a tank, for which 4692.5 kg of whole milk with a mass fraction of fat of 3.4% are mixed with 100.0 kg of skim milk with a mass fraction of fat of 0.05%, dry whey protein concentrate (with a mass fraction of protein in dry matter of 80%) 7.5 kg and granulated sugar 200.0 kg.

Example 8 (0.25% ser. Protein and 4.0% sugar)

The method is carried out as in Example 1, only a normalized milk mixture is prepared in the tank, for which 4692.5 kg of whole milk with a mass fraction of fat of 3.4% are mixed with 95.0 kg of skim milk with a mass fraction of fat of 0.05%, dry whey protein concentrate (with a mass fraction of protein in dry matter of 80%) 7.5 kg and granulated sugar 200.0 kg.

Example 9

The method is carried out as in example 3, only as a starter culture using Streptococcus thermophilus 500 grams with an activity of 10 ¹¹ CFU / g and probiotic cultures - Lactobacterium acidophilum 250 grams with an activity of 10 ¹⁰ CFU / g

Example 10

The method is carried out as in Example 1, but Streptococcus thermophilus 500 grams with an activity of 10 ¹¹ CFU / g and probiotic cultures of Lactobacterium casei 250 grams with an activity of 10 ¹⁰ CFU / g are used as starter culture.

Example 11

The method is carried out as in example 1, only as a starter culture using Streptococcus thermophilus 500 grams with an activity of 10 ¹¹ CFU / g and probiotic cultures - Lactobacterium rhamnosus 250 grams with an activity of 10 ¹⁰ CFU / g

Example 12

The method is carried out as in example 1, only as a starter culture using Streptococcus thermophilus 500 grams with an activity of 10 ¹¹ CFU / g and probiotic cultures - Bifidobacterium 250 grams with an activity of 10 ¹⁰ CFU / g

Example 13

The method is carried out as in example 1, only the fermentation is carried out at a temperature of 38 ° C for 8 hours to a titratable acidity of 74 ° T.

Example 14

The method is carried out as in example 1, only the fermentation is carried out at a temperature of 38 ° C for 7 hours to a titratable acidity of 72 ° T.

Example 15

The method is carried out as in example 1, only the fermentation is carried out at a temperature of 38 ° C for 9 hours to a titratable acidity of 76 ° T.

Example 16

The method is carried out as in example 1, only cooling after ripening of the mixture is carried out on a flow cooler at a rate of 0.5 ° C / min.

Example 17

The method is carried out as in example 3, only additionally during the packing process, 8% of the strawberry fruit filler is added to the fermented baked milk.

Example 18

Use fermented baked milk, prepared as in example 1, for nutrition of children older than 1 year.

Example 19

Use fermented baked milk, prepared as in example 12, for nutrition of children older than 1 year.

Claims (10)

1. A method of producing fermented baked milk, including preparing the milk mixture, by adding whey protein concentrate and sugar to milk, heating it to 98 +/- 1 ° C, holding at this temperature for 3-4 hours, cooling to 38 +/- 2 ° С, making starter culture, fermentation to pH 4.6-4.7, cooling the fermented mixture to 12-13 ° С, packing it in consumer packaging and additional cooling to storage temperature at a rate of 3-4 ° С / hour. 2. A method of producing fermented baked milk according to claim 1, characterized in that 0.2% of whey protein concentrate and 4% sugar are added to the milk mixture. 3. The method of producing fermented baked milk under item 1, characterized in that the leaven is made: Streptococcus thermophilus. 4. A method of producing fermented baked milk according to claim 1, characterized in that the ferment Streptococcus thermophilus and a probiotic culture are added. 5. The method of producing fermented baked milk according to claim 1, characterized in that the ripening is carried out at a temperature of 38 ° C for 8 +/- 1 hour to TC = 72-76 ° T. 6. A method of producing fermented baked milk according to claim 1, characterized in that cooling to 12-13 ° C is carried out on a flow cooler at a speed of 0.5 ° C / min. 7. The method of producing fermented baked milk under item 1, characterized in that for additional cooling use a stream of cold air directed to the fermented baked milk, packaged in consumer packaging, assembled in a group package and placed in a stack, packed with uniform cold air access to all packages .             8. The method of producing fermented baked milk under item 1, characterized in that in addition to the process of packing into the fermented baked milk, fruit filling is carried. 9. Ryazhenka obtained by the method according to claims. 1-8. 10. The use of fermented baked milk under item 9 for baby food.