RU98111502A - METHOD FOR PRODUCING ACID-DAIRY PRODUCT "ACIDOLACT-L" - Google Patents

METHOD FOR PRODUCING ACID-DAIRY PRODUCT "ACIDOLACT-L"

Info

Publication number
RU98111502A
RU98111502A RU98111502/13A RU98111502A RU98111502A RU 98111502 A RU98111502 A RU 98111502A RU 98111502/13 A RU98111502/13 A RU 98111502/13A RU 98111502 A RU98111502 A RU 98111502A RU 98111502 A RU98111502 A RU 98111502A
Authority
RU
Russia
Prior art keywords
milk
mixture
stabilizers
cooling
dry
Prior art date
Application number
RU98111502/13A
Other languages
Russian (ru)
Other versions
RU2122799C1 (en
Inventor
Л.В. Иванов
Л.Н. Иванова
Н.В. Фатеева
Н.С. Королева
Л.И. Шпитонкова
Original Assignee
Л.В. Иванов
Л.Н. Иванова
Н.В. Фатеева
Н.С. Королева
Л.И. Шпитонкова
Filing date
Publication date
Application filed by Л.В. Иванов, Л.Н. Иванова, Н.В. Фатеева, Н.С. Королева, Л.И. Шпитонкова filed Critical Л.В. Иванов
Priority to RU98111502A priority Critical patent/RU2122799C1/en
Priority claimed from RU98111502A external-priority patent/RU2122799C1/en
Application granted granted Critical
Publication of RU2122799C1 publication Critical patent/RU2122799C1/en
Publication of RU98111502A publication Critical patent/RU98111502A/en

Links

Claims (5)

1. Способ получения кисломолочного продукта, включающий нормализацию исходного сырья, в качестве которого используют цельное молоко, или смесь цельного молока, сливок 30%-ной жирности и концентрата сывороточных белков, или соевое молоко, или смесь цельного молока и концентрата сывороточных белков, или сухую смесь "Малыш" или "Малютка", нагрев до 60-80oC, пастеризацию, охлаждение до температуры заквашивания, внесение закваски, включающей культуры Lbm acidophilus и Str. thermophilus, сквашивание до 50-90oТ, охлаждение и расфасовку, отличающийся тем, что в качестве исходного сырья дополнительно используют сухое цельное или сухое обезжиренное молоко, охлаждают до температуры заквашивания 36-45oC, соотношение культур в закваске осуществляют от 1: 4 до 1: 10 соответственно, а охлаждение перед расфасовкой производят до 6-10oC.1. A method of producing a fermented milk product, including the normalization of the feedstock, which is used whole milk, or a mixture of whole milk, cream of 30% fat and whey protein concentrate, or soy milk, or a mixture of whole milk and whey protein concentrate, or dry a mixture of "Baby" or "Baby", heating to 60-80 o C, pasteurization, cooling to a fermentation temperature, making starter culture cultures Lbm acidophilus and Str. thermophilus, fermentation up to 50-90 o T, cooling and packaging, characterized in that the source of raw materials is additionally used dry whole or dry skim milk, cooled to a fermentation temperature of 36-45 o C, the ratio of cultures in the starter culture is from 1: 4 to 1: 10, respectively, and cooling before packaging is carried out to 6-10 o C. 2. Способ по п. 1, отличающийся тем, что перед пастеризацией проводят гомогенизацию. 2. The method according to p. 1, characterized in that before pasteurization homogenization is carried out. 3. Способ по п.1, отличающийся тем, что перед расфасовкой в продукт вносят 8-12% фруктово-ягодных или овощных наполнителей и стабилизаторы в количестве 0,01%. 3. The method according to claim 1, characterized in that before packaging 8-12% of fruit and vegetable or vegetable fillers and stabilizers in an amount of 0.01% are added to the product. 4. Способ по п.3, отличающийся тем, что в качестве наполнителей используют пасты и пюре смородины, черники, абрикосов, яблок, груш, тыквы, моркови и дыни. 4. The method according to claim 3, characterized in that the pastes and purees of currants, blueberries, apricots, apples, pears, pumpkins, carrots and melons are used as fillers. 5. Способ по п.3, отличающийся тем, что в качестве стабилизаторов используют "Мультек" или стабилизаторы фирмы "Санофи" (Франция). 5. The method according to claim 3, characterized in that as stabilizers use "Multec" or stabilizers of the company "Sanofi" (France).
RU98111502A 1998-06-25 1998-06-25 Method of preparing cultured milk product "acidolakt-l" RU2122799C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU98111502A RU2122799C1 (en) 1998-06-25 1998-06-25 Method of preparing cultured milk product "acidolakt-l"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98111502A RU2122799C1 (en) 1998-06-25 1998-06-25 Method of preparing cultured milk product "acidolakt-l"

Publications (2)

Publication Number Publication Date
RU2122799C1 RU2122799C1 (en) 1998-12-10
RU98111502A true RU98111502A (en) 1999-04-27

Family

ID=20207357

Family Applications (1)

Application Number Title Priority Date Filing Date
RU98111502A RU2122799C1 (en) 1998-06-25 1998-06-25 Method of preparing cultured milk product "acidolakt-l"

Country Status (1)

Country Link
RU (1) RU2122799C1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2467584C2 (en) * 2010-06-07 2012-11-27 Федеральное государственное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет" "zebra" soft dietary curd product manufacture method
RU2484632C2 (en) * 2011-03-02 2013-06-20 федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Мичуринский государственный аграрный университет" Production of "bodrost" cultured milk beverage with tonic effect
RU2579964C1 (en) * 2015-03-24 2016-04-10 Ольга Сергеевна Николаева Method for production of fermented milk product

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