RU96112083A - COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT AND METHOD OF HIS PRODUCTION - Google Patents
COMPOSITION FOR PRODUCTION OF ACID-MILK PRODUCT AND METHOD OF HIS PRODUCTIONInfo
- Publication number
- RU96112083A RU96112083A RU96112083/13A RU96112083A RU96112083A RU 96112083 A RU96112083 A RU 96112083A RU 96112083/13 A RU96112083/13 A RU 96112083/13A RU 96112083 A RU96112083 A RU 96112083A RU 96112083 A RU96112083 A RU 96112083A
- Authority
- RU
- Russia
- Prior art keywords
- milk
- fermentation
- mixture
- production
- milk product
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims 6
- 239000008267 milk Substances 0.000 title claims 5
- 238000004519 manufacturing process Methods 0.000 title claims 3
- 230000004151 fermentation Effects 0.000 claims 5
- 238000000855 fermentation Methods 0.000 claims 5
- 210000004080 Milk Anatomy 0.000 claims 4
- 235000013336 milk Nutrition 0.000 claims 4
- 239000000945 filler Substances 0.000 claims 3
- 239000011734 sodium Substances 0.000 claims 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N Aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims 2
- 229960003438 Aspartame Drugs 0.000 claims 2
- 108010011485 Aspartame Proteins 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 claims 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N Vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims 2
- 235000010357 aspartame Nutrition 0.000 claims 2
- 239000000605 aspartame Substances 0.000 claims 2
- 229940071162 caseinate Drugs 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 239000006071 cream Substances 0.000 claims 2
- 238000009928 pasteurization Methods 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 claims 2
- 235000008939 whole milk Nutrition 0.000 claims 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229940080237 Sodium Caseinate Drugs 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 235000014048 cultured milk product Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000010606 normalization Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000020185 raw untreated milk Nutrition 0.000 claims 1
- 229940117960 vanillin Drugs 0.000 claims 1
- 235000012141 vanillin Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Claims (1)
Молоко цельное 3,2% жирности - 149,4 - 298,6
Сливки 30% - 50,6 - 51,4
Белок соевый изолированный - 20,0 - 21,0
Казеинат натрия - 6,0 - 6,1
Закваска - 40,0 - 50,0
Вода - Остальное
2. Кисломолочный продукт по п. 1, отличающийся тем, что он содержит:
Сахар-песок - 24,0 - 70,0
Аспартам - 0,5
Фруктово-ягодные наполнители - 200
Краситель - 0,04 - 0,05
Ванилин - 0,1
Ароматизатор - 0,25
3. Способ производства кисломолочного продукта, включающий нормализацию исходного молочного сырья, пастеризацию, гомогенизацию, охлаждение до температуры заквашивания, заквашивание, внесение наполнителей, расфасовку и охлаждение, отличающийся тем, что перед пастеризацией в нормализованную смесь вносят водный раствор соевого белка и казеината Nа, перед заквашиванием или в смесь, или в закваску вносят аспартам, предварительно растворенный в молочной смеси в соотношении 1 : 20, заквашивают закваской, приготовленной из вязких штаммов Streptococcus thermophilus u Lactobacterium acidophilus взятых в соотношении от 4 : 1 до 3 : 1 и сквашивают до 75-80°Т в течение 3 - 4,5 ч.1. Milk product, including whole milk with a fat content of 3.2%, fillers, leaven, characterized in that it additionally contains cream with a fat content of 30%, isolated soy protein, Na caseinate in the following ratio of components, kg per 1 t:
Whole milk 3.2% fat - 149.4 - 298.6
Cream 30% - 50.6 - 51.4
Isolated soy protein - 20.0 - 21.0
Sodium Caseinate - 6.0 - 6.1
Sourdough - 40.0 - 50.0
Water - The Rest
2. Milk product under item 1, characterized in that it contains:
Granulated sugar - 24.0 - 70.0
Aspartame - 0.5
Fruit and berry fillers - 200
Dye - 0.04 - 0.05
Vanillin - 0.1
Flavoring - 0.25
3. Method for the production of fermented milk product, including the normalization of raw milk raw materials, pasteurization, homogenization, cooling to the fermentation temperature, fermentation, introduction of fillers, packaging and cooling, characterized in that before pasteurization, an aqueous solution of Na and Caseinate Na is added to the normalized mixture Aspartame, previously dissolved in the milk mixture in the ratio of 1: 20, is added to the mixture by fermentation or to the mixture, or leaven, prepared with viscous Streptococcus strains. thermophilus u Lactobacterium acidophilus taken in a ratio of from 4: 1 to 3: 1 and fermented to 75-80 ° T for 3 - 4.5 hours
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU96112083A RU2109455C1 (en) | 1996-06-14 | 1996-06-14 | Composition for production of lactic acid product and a method of its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU96112083A RU2109455C1 (en) | 1996-06-14 | 1996-06-14 | Composition for production of lactic acid product and a method of its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2109455C1 RU2109455C1 (en) | 1998-04-27 |
| RU96112083A true RU96112083A (en) | 1998-09-20 |
Family
ID=20182008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU96112083A RU2109455C1 (en) | 1996-06-14 | 1996-06-14 | Composition for production of lactic acid product and a method of its production |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2109455C1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2458514C2 (en) * | 2010-10-19 | 2012-08-20 | Федеральное государственное образовательное учреждение высшего профессионального образования "Донской государственный аграрный университет" | Method for production of cultured milk beverage |
-
1996
- 1996-06-14 RU RU96112083A patent/RU2109455C1/en active
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