RU2746374C1 - Method for producing butter with yoghurt - Google Patents

Abstract

FIELD: food tech.

SUBSTANCE: invention relates in particular to the dairy industry. Method for production of butter, including pasteurization of cream, cooling, ripening, heating to the whipping temperature, whipping until the formation of butter grains and obtaining a layer. Then, into the butter layer with a temperature of 25-28°C and a mass fraction of fat of 82-84%, there's to introduce 25-29% of freshly prepared yogurt with a fat mass fraction of 3.2-3.4% and a dry matter content of 14-16%, obtained by ripening a pasteurized mixture with a fat content of at least 3.2%, consisting of whole milk and buttermilk, while the mixture is ripened by adding lactic acid bacteria of dry starter cultures, Lyofast Y429A and Lyofast LPRA, at a temperature of 38-42°C for 14-17 hours. The resulting mixture is subjected to a two-stage mechanical treatment - initially intensive, for 10-25 minutes with a knife mechanism, followed by stirring with a slow-speed mixer. The finished butter is packed and cooled.

EFFECT: method allows obtaining low-calorie butter, with increased taste, dietary and nutritional properties.

1 cl, 3 ex

Description

The invention relates to the dairy industry and can be used to obtain sandwich butter. The aim of the invention is to improve the taste, dietary and nutritional properties of the product when processing high-fat butter in combination with natural yogurt. Butter with yoghurt is a natural fatty product intended for inclusion in the diet of both children and adults, in order to partially meet the body's needs for nutrients of milk origin and lactic acid bacteria with probiotic functions.

A known method for the production of butter with a high content of milk plasma fat mass fraction of 61.5-72.5%, including the separation of the original cream, normalization of the resulting high-fat cream and their transformation into butter. The finished product contains fat - 61.5%, moisture - 35.0%, SNF - 3.5%. The disadvantages of this method are the instability of the process of oil formation, a decrease in the mass fraction of fat in oil changes the ratio between fat and plasma, there is a deterioration in the consistency of the finished product and a decrease in equipment performance [1].

A known method for the production of sweet butter on batch butter makers by introducing 2.3-2.7% acidophilic-aromatic starter culture containing 17.4-18.6% dry matter with a titratable acidity of 175-195 ° T into the formation. The enrichment of milk with acidophilic-aromatic lactic acid microorganisms increases the content of water-soluble B vitamins and biotin in the oil [2].

The known method, in which a pre-fermented whey permeate is introduced into the oil layer during processing at pH 4.5 and below, which contributes to the formation of flavoring properties inherent in sour cream oil. The disadvantage of the method using fermented whey concentrate, the duration of the technological process and the increase in production costs [3].

A known method of producing butter with probiotic properties. The prototype provides for the production of oil in two stages. At the first stage, the cream is cooled from the pasteurization temperature to 30-32 ° C, a combined starter culture of acid-forming cultures of Lactobacillus diacetylactis, Streptococcus thermophilus, Lactobacillus acidophilus is added in a ratio of 1: 1: 1, taken in an amount of 2-5% of the weight of the cream and kept at this temperature for 2-3 hours until acidity 39-41 ° T. Then the cream is cooled to a temperature of 15-20 ° C and kept at this temperature for 3-5 hours until the acidity is 48-51 ° T, heated to the churning temperature. Then the prepared cream is knocked down, a bacterial concentrate of pure cultures of Bifidobacterium longum, Lactobacillus acidophilus, Lactococcus diacetylactis, Propionibacterium shermanii is introduced into the resulting layer in a ratio of 2: 1: 1: 1 in an amount of 3-5% and vegetable oil in an amount of 1.5-3% from the mass of oil, followed by stirring at a temperature of 30-32 ° C for 5-10 minutes with cooling. The proposed method allows you to expand the range of prophylactic functional food products with improved organoleptic and dietary properties [4].

The closest technical solution to the claimed one is a method for the production of sour butter, which provides for the introduction of a bacterial starter culture into the oil layer when processing oil grains in such an amount to immediately obtain the necessary acidity of the oil with the desired taste and aroma. For the production of butter, the cream is pasteurized, cooled, ripened, heated to the whipping temperature. Then the cream is whipped until an oily layer is formed, a starter culture containing a food biologically active additive "Biovestin" or "Biovestin-lacto" in symbiosis with the starter cultures of pure cultures of Lactobacillus acidophilus and Streptococcus diacetilactis is introduced into the layer at a ratio of 1: 0.2: 0.3, respectively ... Linseed oil is used as vegetable oil, which is added in an amount of 1.5-10% of the mass of the recipe mixture. The invention makes it possible to obtain an oil of increased nutritional and biological value with improved organoleptic, dietary and prophylactic properties [5].

The disadvantage of this method is the change in the organoleptic parameters of the oil during storage due to the use of aromatic and acid-producing lactobacilli in the composition of the bacterial starter culture, the combination of which affects their metabolic activity in the oil layer, contributing to the intensification of biochemical reactions with the participation of exoenzymes of bacterial cells. In addition, the bacteria that make up the Biovestin emulsion are self-eliminating antagonists, exhibiting probiotic properties at a temperature of 37 ° C and are used for probiotic correction for a long time, achieving a positive effect when included in the diet is possible with regular consumption of oil in an amount exceeding the recommended norms. ... The presence of such bacteria in the composition does not affect its consumer properties, but it also does not retain the biological functions inherent in microorganisms during storage.

The aim of the invention is to improve the taste, dietary and nutritional properties of the product when processing high-fat butter in combination with natural yogurt. The technical result is achieved by the inclusion in the product of organic and mineral compounds of yoghurt and useful yoghurt microbiota, favorable for the assimilation of complete proteins of the shells of fat particles, buttermilk, milk powder, as well as β-carotene. The taste and smell of the oil is clean with a pronounced pleasant sour milk taste and smell. Consistency and appearance - homogeneous, plastic, dense; the surface of the oil in the cut is slightly shiny and dry in appearance or with the presence of single tiny droplets of moisture. Color - white to light yellow, uniform throughout the mass. Mass fraction of fat not less than 65%, mass fraction of moisture not more than 31.0%, titratable acidity of plasma from 40.0 to 65.0 ° T.

The essence of the invention: washed oil grain with a mass fraction of 82-84% fat, obtained by churning from pasteurized cream with a mass fraction of fat 32-37%, is fed into a double-walled antiseptic boiler after physical maturation for 6-17 hours at a temperature of 9-14 ° C ... After softening at a temperature of 25-28 ° C, from 25 to 29% by weight of freshly prepared yogurt with a fat mass fraction of 3.2-3.4% and a content of 14-16% of dry matter is added to it. The mixture is subjected to a two-stage mechanical treatment - initially intensive for 10-25 minutes with a knife mechanism, depending on the temperature of the mass, and then stirring with a slow-speed mixer. Intensive mechanical treatment of the mixture allows the layer of yogurt to be destroyed to microscopic droplets in the range of 1-10 microns and to distribute it in the oil, which also ensures the even distribution of the cells of microorganisms, used pure cultures. In the smallest droplets of moisture (less than 10 microns in size), seeded with microorganisms, unfavorable conditions are created for further development due to lack of nutrients, lack of oxygen and spatial limitation. In addition, the delay in the development of bacteria in small drops of plasma is due to the fact that the water in them is to a greater extent associated with the substances of the membranes of the fat globules and cannot be used by microorganisms.

The finished oil from the boiler tank is pumped through the homogenizer into the container of the filling machine. The oil is dosed, subject to the rules of asepsis, into cups or boxes made of polystyrene or polypropylene, hermetically sealed with plates with a heat-sealable coating. The mass of consumer packaging is from 5 to 100 g. Packaged oil is cooled in a refrigerator on metal trays at a temperature from 1 ° C to 5 ° C.

To obtain yoghurt, a bacterial lyophilized starter culture of direct addition Lyofast Y429A (SACCO) is used in the form of a mixture of a thermophilic streptococcus (Streptococcus thermophilus) and a Bulgarian bacillus (Lactobacillus delbrueckii subsp.bulgaricus) and a bacterial lyophilized culture of direct addition of Lyofastus rhino cells and a bacterial lyophilized culture of direct addition of Lyofactus cells Lyofactus Lofactus plantarum, preventing the development of foreign microorganisms during oil storage, such as the genus Clostridium, Staphilococcus aureus, Escherichia coli, the genera Pseudomonas, Torula, Saccharomyces, Oidium lactis, Penicilliuvm glaukum. The use of lactic acid bacteria with low phospholipase activity prevents the appearance of a rancid taste of the oil, and the presence of antibiotic substances (nisin, benzoic acid as a result of metabolic activity) slows down the development of spoilage microorganisms, causative agents of intestinal diseases. The presence in the product of biologically active bacteria belonging to the category of probiotics, in an amount of at least 10 ⁶ CFU per 1 g of the product. Allows you to classify it as a product recommended for a healthy diet. Preparation of yoghurt using lactic acid bacteria of dry starter cultures Lyofast Y429A (SACCO) Lyofast LPRA is carried out in a sterile container on a pasteurized mixture with a fat content of at least 3.2% from whole milk and buttermilk. Duration of fermentation is 14-17 hours at a temperature of 38-42 ° C. The acidity of yoghurt for butter should be within 75-140 ° T. Organic acids should be present in yoghurt, in small concentrations, flavoring agents - acetaldehyde, diacetyl. At the end of fermentation, the yoghurt is cooled to a temperature of 23-25 ° C. The structure of the clot is plastic, smooth, dense, prickly with a pure fermented milk taste and a pleasant aroma when moving, disturbances in the structure should be minimal.

The introduction of yoghurt allows you to preserve the taste inherent in sweet cream butter and give it hints of fermented milk aroma. The introduction of yogurt with lactic acid and antibacterial compounds has a preservative effect, preventing the development of extraneous microflora, and the processes of protein proteolysis and lipolysis of fats, as a result, the risk of such defects as rancidity, bitterness and mold, associated with the presence of residual microflora of cream and microorganisms, is reduced, from outside during the manufacture of high-fat oil. In addition, due to the low plasma content in high-fat oil, there are no conditions for their active reproduction.

Example 1. To activate a lyophilic bacterial starter culture, it is envisaged to use pasteurized buttermilk normalized with skimmed milk powder in a ratio of 80:10. Duration of fermentation is 15-16 hours at a temperature of 38-40 ° C.

Example 2. For color regulation of oil, as well as increasing the proportion of vitamin-like fat-soluble substances, the use of an oil solution of β-carotene is envisaged. The estimated mass of the oil solution of carotene is emulsified in pasteurized cream in a ratio of 1: 3 to 1: 5 at a temperature of (50 ± 3) ° C until a homogeneous emulsion is obtained, which is then cooled to the whipping temperature and added to the ripened cream, which is fed to the buttermaker.

Example 3. Regulation of the mass fraction of moisture in the manufacture of butter with yogurt is carried out with pasteurized buttermilk with a mass fraction of fat not more than 1%, SNF not less than 6%, protein content not less than 2%.

List of sources

1. Stepanova L.I. Dairy production technologist's guide. Technology and recipes. T.2. Cow and combined oil. - SPb .: GIORD, 2003 .-- 336 p.

2. Copyright certificate SU 1460780 A1. kp. A23C 15/02. 1987.

3. Collection of technological instructions for the production of butter and ghee. / Ed. F. Vyshemirsky. - Uglich: NPO Uglich, 1994. - 364 p.

4. RF patent No. 2608498, А23С 15/02, 2017.

5. RF patent No. 2221432, А23С 15/02, 2006.

Claims (1)

A method for the production of butter, including pasteurization of cream, cooling, ripening, heating to the whipping temperature, whipping until the formation of butter grains and obtaining a layer, characterized in that the oil layer with a temperature of 25-28 ° C and a mass fraction of fat 82-84% is introduced from 25-29% of freshly prepared yogurt with a fat mass fraction of 3.2-3.4% and a dry matter content of 14-16%, obtained by fermenting a pasteurized mixture with a fat content of at least 3.2%, consisting of whole milk and buttermilk, lactic acid bacteria of dry starter cultures adding Lyofast Y429A and Lyofast LPRA, at a temperature of 38-42 ° C for 14-17 hours, the resulting mixture is subjected to a two-stage mechanical treatment - initially intensive, for 10-25 minutes with a knife mechanism, followed by stirring with a slow-speed mixer, the finished oil is packed and cooled ...