RU2757735C1 - Composition of yogurt with pine nut preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition of yogurt with pine nut preparation is obtained by a thermostatic or reservoir method. The milk base (skimmed milk and skimmed milk powder in a mixture providing a skim solids content of 9.5%) is subjected to dispersion with simultaneous pasteurization at a temperature of (65±2)°C in a rotary pulsating device with a shutter speed of 20 minutes. It is cooled to 2-6°C and packed. The initial components are used with the following content of components, kg per 100 kg of a normalized mixture: water 9, milk base 85, pine nut kernel 6 or water 4.5, milk base 92.5 and pine nut cake 3.

EFFECT: invention makes it possible to obtain a product with high biological value, biological efficiency, good organoleptic characteristics, to expand the range.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, namely to the dairy industry and can be used in the production of fermented milk products. The composition for making yoghurt contains skim milk, skimmed milk powder, pine nut kernel or cake.

In yogurt without additional components, a low content of polyunsaturated fatty acids (milk fat contains on average about 65% saturated fatty acids and only 2.5% polyunsaturated), there are no dietary fibers that play an important role in digestion.

A known method for the production of a fermented milk product (RU 2637386, declared. 05/31/2016, publ. it is in 1 / 5-1 / 6 part of the volume of normalized milk, heated to a temperature of 40-60 ° C, the mixture is kept for swelling for 30 minutes, then mixed with the rest of the milk. The dairy-vegetable mixture is homogenized at a temperature of 45-85 ° C and pressure of 12.5-17.5 MPa and pasteurized at a temperature of (95 ± 1) ° C for 15-20 s. Cool to a fermentation temperature of (24 ± 1) ° C. Add the "Kurunga" sourdough, consisting of bifidobacteria (Bifidobacterium thermacidophilum), lactobacilli (Lactobacillus kefiranofaciens, Lactobacillus bulgaricus, Lactobacillus acidophilus), acetic acid bacteria (Acetobacter lovaniensis), propionic acid bacteria (Propionibacterium acidipropionisi), milk yeast erevisiae). Stir the mixture and ferment at a temperature of (24 ± 1) ° C until a clot forms with an acidity of 70-80 ° T. Bottling is carried out, cooled to a temperature of (4 ± 2) ° C and held to ripen the product for (12 ± 1) h. The invention improves the preventive properties of a fermented milk product, expands the range of synbiotic fermented milk products for functional nutrition [1].

The disadvantages of this method are the high temperature of pasteurization, the impossibility of regulating the ratio of the components introduced with the cake, such as fat and protein.

A known method for producing a fermented milk product (RU 2284118, declared. 23.12.2004, publ. 27.09.2006). The method provides for milk purification, normalization, homogenization, pasteurization, cooling to the fermentation temperature, the introduction of 2-3% cedar meal and bifidobacteria sourdough, fermentation for 4-5 hours to an acidity of 55-60 ° T. The invention allows to increase the number of viable cells of bifidobacteria, improve the structural and mechanical properties of the finished product, enrich it with microelements and dietary fiber [2].

The disadvantage of this method is the introduction of cedar meal after pasteurization of the mixture, which can lead to the development of extraneous microflora.

The closest in technical essence to the claimed invention is a method for the production of cedar yogurt, taken by us as a prototype, which consists in fermenting a mixture consisting of cedar cream, syrup and milk. Cedar cream is obtained by soaking cedar cake in water, grinding, heat treatment and separation; syrup consists of a mixture of sugar and pectin. The disadvantages of the production technology of the product include the complexity of the technology, the use of a large number of various equipment, the separation of cedar raw materials and, as a consequence, a decrease in its nutritional value. Separation of the swollen crushed cedar cake leads to the removal of dietary fiber from it, as a result of which pectin has to be added to the formulation [3].

The objective of the invention is to obtain a new product with high biological value, biological effectiveness, good organoleptic characteristics and to expand the range.

The solution to the problem is achieved as a result of acid coagulation (using ferments of lactic acid microorganisms) of the normalized mixture obtained as a result of dispersion with simultaneous pasteurization in a rotary-pulsating apparatus of the kernel and / or cake of pine nuts and milk base (skim milk and skimmed milk powder). The nutritional value of pine nuts is due to polyunsaturated fatty acids, vitamins (tocopherols, B vitamins), phenolic compounds, phospholipids, amino acids, macro- and microelements, dietary fiber.

The organoleptic evaluation of the yoghurt showed the presence of a sour milk taste with a pronounced nutty flavor, a pleasant smell, the color of the product varies from white to cream, the consistency is thick.

The yoghurt production technology includes the following operations: obtaining a normalized mixture from a dairy base (skim milk and skimmed milk powder in proportions providing a SNF level of at least 9.5%), pine nut kernel or cake and water; dispersing the normalized mixture in a rotary-pulsating apparatus, accompanied by heating to (65 ± 2) ° С and holding after reaching these temperatures for 20 minutes; cooling the dispersed pasteurized mixture (hereinafter the mixture) in a rotary-pulsation apparatus by supplying cold water to the water jacket of the apparatus to the fermentation temperature (38 ... 42 ° C); fermentation of the mixture in the bowl of the rotary-pulsating apparatus or pumping the mixture into the fermentation tank if it is necessary to obtain large volumes of the finished product than the bowl of the rotary-pulsation apparatus holds and fermentation in this tank by introducing ferments of lactic acid microorganisms.

Further, the technology can continue in two ways: thermostatic or reservoir.

The thermostatic method consists in pouring the fermented mixture into a container, sealing the container and fermenting the mixture in a container located in a thermostat capable of maintaining a temperature of 38 ... 42 ° C, after 8 hours the finished product in the container is cooled to 2 ... 6 ° C and sent to storage.

In the tank method, the mixture is fermented in the same tank in which the fermentation was carried out at a temperature of 38 ... 42 ° C. Fermentation lasts until a viscous gel is formed (titratable acidity from 75 ° T), after which the mixture is cooled to 2 ... 6 ° C, poured into containers and sent for storage.

The recipe mix for yoghurt consists of a composition with a pine nut kernel: 85% milk base, 6% pine nut kernel and 9% water; in a composition with pine nut cake: from 92.5% milk base, 3% pine nut cake and 4.5% water.

The invention makes it possible to obtain a biologically active product by increasing the amount of polyunsaturated fatty acids and dietary fiber in yogurt.

Example 1

Pine nut kernels weighing 6 kg, skimmed milk powder weighing 1.6 kg, skimmed milk weighing 83.4 kg and water weighing 9 kg are loaded into the MAG rotor-pulsating apparatus. The resulting mixture is heated to (65 ± 2) ° C and kept at this temperature for 20 minutes. By supplying cold water to the water jacket of the apparatus, the resulting mixture is cooled to (40 ± 2) ° C and yoghurt starter is added, including the following microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactse. After 8 hours, a viscous viscous gel was formed, which, after mixing, is packed into plastic glasses, cooled to 2 ... 6 ° C and sent for storage.

As a result, we got 100 kg of yogurt with a fermented milk taste and taste and smell of pine nuts, light cream in color and containing the following components: water - 85.3%, proteins - 4.5%, fats - 3.5%, including saturated fatty acids - 0.4%, polyunsaturated fatty acids - 2.3%, carbohydrates - 5.6%, dietary fiber 0.2%, ash 0.9%. The content of SNF in the milk base is 9.5%, in the total amount of the mixture is 8%.

Example 2

Pine nut cake weighing 3 kg, skimmed milk powder weighing 1.8 kg, skimmed milk weighing 90.7 kg and water weighing 4.5 kg are loaded into the MAG rotor-pulsating apparatus. The resulting mixture is heated to (65 ± 2) ° C and kept at this temperature for 20 minutes. By supplying cold water to the water jacket of the apparatus, the resulting mixture is cooled to (40 ± 2) ° C and yoghurt starter is added, including the following microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactse. The fermented mixture is packaged in plastic cups with a nominal value of 200 ml on a filling and packaging semiautomatic device and placed for 8 hours in a thermostat that maintains a temperature of (40 ± 1) ° C. After 8 hours, the finished product in the container is cooled to 2 ... 6 ° C and sent to storage.

As a result, we got 100 kg of yogurt with a sour milk taste, taste and smell of pine nuts, light cream color and containing the following components: water - 87.4%, proteins - 4.2%, fats - 0.81%, including saturated fatty acids - 0.09%, polyunsaturated fatty acids - 0.5%, carbohydrates - 6.3%, dietary fiber 0.2%, ash 0.9%. The content of SNF in the milk base is 9.5%, in the total amount of the mixture is 8.8%.

Sources of information

1. Patent RU 2637386. Method for the production of fermented milk product, Appl. 05/31/2016, publ. 12/04/2017.

2. Patent RU 2284118. A method for producing a fermented milk product, Appl. December 23, 2004, publ. September 27, 2006.

3. Krivov D.A. Production of cedar yoghurt from Siberian cedar pine seeds. Bulletin of KrasGAU, 2014, No. 3, p. 200-202.

Claims (1)

Composition of yogurt with pine nut filling, obtained by thermostatic or reservoir method, including a milk base (skim milk, skimmed milk powder), kernels or cake of pine nuts, subjected to dispersion with simultaneous pasteurization at a temperature of (65 ± 2) ° С in a rotary-pulsation apparatus with holding for 20 minutes, cooling to 2-6 ° C and packing with the following content of the initial components, kg per 100 kg of the normalized mixture: water - 9; milk base (skim milk and skimmed milk powder in a mixture providing 9.5% SNF) - 85; pine nut kernel - 6 or water - 4.5; milk base (skim milk and skimmed milk powder in a mixture providing 9.5% SNF) - 92.5; pine nut cake - 3.