RU2762721C1 - Fermented milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method of obtaining a fermented milk product is as follows. The normalized milk is pasteurized at 90°C for 2 minutes and cooled to the fermentation temperature. A culture liquid is introduced, which is used as a ten-day infusion of Kombucha in an amount of 2% by pre-cultivating it into an infusion of tea with the addition of 15% sucrose, and additionally with the infusion, a bacterial starter "Yogurt" YO 22.11 R5 in an amount of 0.2% is introduced. The mixture is subjected to vigorous stirring for 20 minutes, re-stirring is carried out after 1 hour. The product is poured into measuring containers for fermentation in a thermostat at a temperature of 38-44°C for 4-6.5 hours.

EFFECT: invention provides for obtaining a fermented milk product characterized by the consistency of an undisturbed clot enriched with lactobacilli.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the dairy industry, the production of fermented milk products.

Known non-alcoholic drink "Melissa" contains the following ingredients, wt. %: 6.4-6.6 sugar, 0.3-0.5 kombucha concentrate (Saccharomycodes ludwigi), 0.1 water-soluble melanin pigment, 1.4-1.6 water-alcohol extract of lemon balm, 0.35 carbon dioxide and the rest is water. The drink has high organoleptic characteristics (according to the conclusion of the tasting committee, the organoleptic characteristics were rated at 25 points on a 25-point system) and has a pronounced raspberry flavor, kombucha gives the drink freshness and a slight sourish tint (RF Patent No. 2210952, published on August 27, 2003. . No. 24)

The known method of producing a drink with biological activity includes fermentation of a sugar-containing liquid in the presence of a culture of kombucha, and the sugar-containing liquid is pre-fermented using another yeast culture. It is advisable to clarify the drink at a temperature not exceeding 15 ° C. A sugar-containing liquid is used, obtained by mixing water with sugar, or with jam, or with honey. A sugar-containing liquid is also used, to which fruit juice has been added. A drink with biological activity is obtained in accordance with the described method. This method allows you to get a drink with a harmonious and mild taste, as well as the drink has a pleasant aftertaste. In addition, it allows you to exclude the taste of yeast and "dryness" (RF Patent No. 2337592, published 10.11.2008. Bull. No. 31)

For the prototype, the "Method for producing a fermented milk product" was selected, which provides for the pasteurization of skim milk, cooling to the fermentation temperature, introducing a ferment, fermentation and cooling, characterized in that, in order to improve the quality of the product by improving antibacterial and organoleptic properties, a culture liquid is used as a ferment (infusion) of kombucha in an amount of 0.5-1% by pre-cultivating it in tea infusion with the addition of 5-10% sucrose, while fermentation is carried out at 33-37 ° C. (USSR patent IPC А23С 9/12, published 09.15.1992. Bull. No. 34).

The general disadvantages of the known fermented milk products are the increased time of fermentation, the lack of lactobacilli, macro and microelements.

The objective of the invention is to obtain an enriched fermented milk product.

EFFECT: obtaining a fermented milk product characterized by the consistency of an undisturbed clot enriched with lactobacilli.

The technical result is achieved by a method of obtaining a fermented milk product, including pasteurization of milk, cooling to the fermentation temperature, the introduction of the culture liquid of the infusion of kombucha, fermentation and cooling; characterized in that, at the same time, the bacterial yeast "Yogurt" YO 22.11 R5 is introduced in an amount of 0.2%, a ten-day infusion of kombucha is used as the culture liquid of the infusion of kombucha in the amount of 2% by preliminary cultivation of it in the infusion of tea with the addition of 15% sucrose, normalized milk is pasteurized at 90 ° C for 2 minutes, fermentation is carried out at a temperature of 38-44 ° C for 4-6.5 hours, fermentation is carried out by a thermostatic method.

The essential features of the claimed method for producing a fermented milk product are:

- additional introduction of the bacterial starter culture "Yogurt" YO 22.11 R5 in the amount of 0.2%;

- use as a culture liquid infusion of kombucha in the amount of 2% by pre-cultivating it in tea infusion with the addition of 15% sucrose;

- fermentation at a temperature of 38-44 ° С;

- pasteurization of normalized milk;

- implementation of fermentation in a thermostatic way.

Bacterial starter Yogurt YO 22.11 R5 is characterized by the following composition Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, in appearance it is a powder or granules from white to light brown. Microflora content - lactic acid microorganisms 1 × 10 ⁹ . Advantages of the starter culture: provides a dense, prickly structure, slightly viscous consistency (thick when stirring); provides bright, refreshing fermented milk taste and aroma.

Kombucha infusion of 2% is used as a starter culture, by pre-cultivating it in tea infusion with the addition of 15% sucrose. With an increased amount (2%) compared to 0.5-1%, milk fermentation is more intensive.

An increased amount of sugar (more than 15%) leads to a decrease in the organoleptic properties of the mushroom infusion (an unpleasant odor and vinegar taste appears). When the amount of sugar is less than 15%, the activity of the microorganisms of the fungus decreases. The duration of exposure should be at least 9 days, since by this time a sufficient amount of metabolic products of the starter microorganisms has accumulated and a high antibacterial activity is achieved.

Examples of specific implementation

Example 1. To obtain 1000 g of a fermented milk product, 980 g of standardized milk with a mass fraction of 2.5% fat is used. The milk is pasteurized at 90 ° C for 2 minutes and cooled to 38 ° C. Into cooled milk add 20 ml of ten-day aging kombucha infusion and Yogurt YO 22.11 R5 bacterial starter culture in an amount of 0.2 g. After adding the starter culture and kombucha infusion, the milk is subjected to vigorous stirring for 20 minutes. Re-stirring is carried out after 1 hour. After re-mixing, the product is poured into measuring containers for fermentation in an MT-1,2 thermostat. Duration of fermentation of milk from the moment of adding the leaven and infusion of kombucha at 38 ° C is 6.5 hours. The product is cooled to 8 ° C and stored until sale.

Example 2. To obtain 1000 g of a fermented milk product, 980 g of standardized milk with a fat mass fraction of 2.5% is used. The milk is pasteurized at 90 ° C for 2 minutes and cooled to 44 ° C. Into cooled milk add 20 ml of ten-day aging kombucha infusion and Yogurt YO 22.11 R5 bacterial starter culture in an amount of 0.2 g. After adding the starter culture and kombucha infusion, the milk is subjected to vigorous stirring for 20 minutes. Re-stirring is carried out after 1 hour. After re-mixing, the product is poured into measuring containers for fermentation in an MT-1,2 thermostat. Duration of fermentation of milk from the moment of adding the starter culture and infusion of kombucha at 44 ° C is 4 hours. The product is cooled to 8 ° C and stored until sale.

The fermented milk product prepared in this way has a homogeneous, undisturbed structure of a dense clot, enriched with lactobacilli (CFU / g, not less) 1 × 10 ⁹ , has high taste, has a refreshing fermented milk taste and aroma.

Organoleptic and physicochemical indicators of the finished product are shown in the table.

Claims (1)

A method of obtaining a fermented milk product, including pasteurization of milk, cooling to the fermentation temperature, introducing the culture liquid of the tea fungus infusion, fermentation and cooling; characterized in that additionally with the infusion of kombucha, the bacterial yeast culture "Yogurt" YO 22.11 R5 is introduced in an amount of 0.2%, the milk after adding the yeast culture and infusion of the kombucha is subjected to intensive stirring for 20 minutes; stirring, the product is poured into measuring containers for fermentation in a thermostat, a ten-day infusion of kombucha is used as a culture liquid of the infusion of kombucha in an amount of 2% by preliminary cultivation of it in tea infusion with the addition of 15% sucrose, the normalized milk is pasteurized at 90 ° C for 2 min, fermentation is carried out at a temperature of 38-44 ° C for 4-6.5 hours.