SU1061786A1 - Method and apparatus for machining bacterial protein preparation and method of producing sour-milky produce with the use of the former - Google Patents

Abstract

A method of obtaining a bacterial protein preparation, which involves the cultivation of bacterial symbiosis of Streptoooc-ous lactis spp., .Streptococcus creraoris, Streptococcus acetoinicus on a serum nutrient medium, deoxidation of Kyj | bural medium, followed by drying, characterized in that, in order to improve viscosity and stability of the medium with the aim of improvement in viscosity and resistance to the preparation of the medium; storage, as well as increasing its biological value, the cultivation of bacterium: symbiosis is carried out on H proteins isolated from whey, after which the fermented mixture is deoxidized, Streptococcus lactis strain 121 is used from Streptococcus lactis species, Streptococcus cremoris strain is used from Streptococcus cremo P., / r-SS ,,; - H: ..: ..: s: tiM "- No.Aris 8P from Streptococcus species Ace-toinicus Streptococcus acetoinicus, and Streptococcus thermophilus 151 and Acetobacter acettPD-10, taken in a 2: 1: 2 ratio, are added to the symbiosis; 2: 1. 2. The method according to claim 1, is also distinguished by the fact that after souring the product obtained is dried by a spray method. 3. Method of production of sour-milk products, involving pasteurization of the raw milk raw materials, cooling down to the fermentation temperature, introducing a bacterial starter of mesophilic lactic acid streptococci and fermentation (L using protein filler, tl and h and y s and that, in order to reduce the cost of the product, improve the consistency, increase the biological value and stability when stored 1i, a bacterial protein preparation is used as a bacterial ferment and protein filler, by fermentation of proteins isolated from the milk serum by the symbiosis of mesoLilic lactic and acetic acid bacteria streptococcus lactis 121, Streptococcus cremoris 8P, Streptococcus; acetoinicus H, Streptococcus OS thermophilus OSI, Ipitromacene, acetinicus H, Streptococcus OS thermophilus, Iparamecene, Icephoric acid bacteria, Streptococcus cremoris 8P, Streptococcus; 2: 1: 2: 2: 1 in the amount of 2-3% by weight, previously dissolved in pasteurized milk with a temperature of 30-35 ° C, while scavenging will be injected until the acidity reaches 65-75 T with periodic mixing in the first, three hours

Description

The invention relates to the dairy industry and can be used in the production of sour-milk products, in particular, low fat.

The most common low fat, sour milk products are consistency defects.

To improve the consistency of sour-MOLOCHNN1X low-fat products, various fillers are used to increase the solids content of the finished product, or special strains of microorganisms that increase the viscosity of the clot.

A known method for the preparation of a bacterial starter for fermented milk products involves the use of symbiosis of mesophilic milky-acidic streptococci of the Str species. Jactis, Str.cremoris. Lev.oonostoc iactis, beucdnostosoore .moris, Leuconostoc dextuanicumAcetobacter aceti PD-10 acetic acid bacteria culture used in this process used strains of lactic acid streptococci, which are able to go from 2 to 1.0% in a range of 2 to 1.0% from 1 to 1% to 1000% of 1.0 –10%, which is from 2 to 1.0% to 10%, and from –10% to 1000% of milky acidic acid can be used. Improving consistency of acid-dairy products l.

However, the bacterial starter obtained in this way is characterized by insufficient storage stability, contains few dry substances, and using only the biopolymers synthesized by the starter microflora to improve the consistency of low-fat dairy products of reduced fat content does not always give a half-result.

In addition, viscous races of lactic streptococci are less resistant to lower milk quality than thermophilic ones.

; The closest to the invention in its technical essence and the achieved positive effect is the method of obtaining a bacterial protein preparation, which involves the cultivation of bacterial symbiosis of the species Str, Isctis, Str. cremoris, Str. acetoinicus on a serum nutrient medium, scattering the culture medium, followed by drying. The dried bacterial preparation is used for the preparation of a ferment, and the preparation introduces into the pasteurized milk at the rate of 1 g per 100 l of milk G2.

However, the known method of obtaining a bacterial preparation is labor intensive, time consuming, raw materials, the use of a large number of additional components, which increases the cost of the medium, as well as special equipment for the preparation of activators.

In addition, the bacterial preparation does not guarantee the high quality of low-fat sour-milk products due to the absence of microorganism strains in it, which increase the viscosity of the fermented milk, and the method of using the bacterial preparation does not allow an increase in the dry matter content of the final product.

The closest to the invention is a method for the production of a fermented milk product, which involves pasteurizing the raw milk source, cooling it to the fermentation temperature, introducing a bacterial starter, mesophilic lactic acid streptococci, and fermentation using a protein filler.

However, the product obtained in a known manner is unstable in storage, contains little solids. To obtain it, it is necessary to prepare both bacterial starter and protein filler, which increases labor costs.

The purpose of the invention is to improve the viscosity and durability of the drug in storage and geological enhancement of its biological value, as well as reduce the cost of the product, improve consistency, increase the biological value and DURABILITY during storage.

This goal is achieved by the fact that according to the method of obtaining a bacterial protein preparation, involving the cultivation of bacterial symbiosis of Btr, Iactis, Str. cremoris, Str. acetoinicus on the serum nutrient medium, the degradation of the culture medium followed by drying, the cultivation of the bacterial symbiosis is carried out on proteins isolated from whey, followed by the deoxidation of the fermented mixture, from the species Str. Iactis use the Str strain, Iactis 121, from the species Str. creraoris use a strain of Str.cremoris 8P, w of the form Str. acetoinicus use Str. acetoinicus, and Str, thernophilus 151, and Acetobacter aceti PD-10 were added to the symbiosis. In a ratio of 2: 1: 2: 2: 1.

Moreover, after souring, the obtained product is dried by the method of raspyeni.

In order to reduce the cost of the product, improve the consistency, increase the blogging value and persistence during storage according to the method of production of sour-milk product, which provides for the pasteurization of the raw milk raw materials, cooling to the temperature of fermentation, application. of bacterial starter cultures of mesophilic lactic acid streptococci and fermentation using protein filler, bacterial protein preparation obtained by squaring proteins extracted from the milk of NOY serum, meeophilic lactic acid proteins and mea-ophus, is used as bacterial starter and protein ferment. acid bacteria StT. lactis 121, Str. oremoris 8P, Str, -acetoinicus H,. Str. thermophiius 151, .Acetotucter aceti PD-10, taken in a ratio of 2: 1: 2i2 in the amount of 2-3 May.%, preliminarily dissolved in pasteurized milk with a temperature of 30-35 ° C, while fermentation is carried out until reaching; ny acidity 65-75 ° T with a period of AND-. by mixing in the first three. The method of bacterial-bacterial preparation obtained is carried out as follows. : Cheese whey with an acidity of 14–30 T or cheese curd with an acidity of 40–65 t is subjected to heat treatment at 120–12 l ° G with an exposure of 10–15 min and at 93–95 C with a 40–45 min time, settled or separated, obtained at : this protein mass is cooled to $ 2. In order to more completely separate the proteins, the clarified serum obtained after heat treatment is subjected to ultrafiltration at 103 ° C, the isolated protein is added to the initially obtained protein mass and 3-5% symbiosis is inoculated, including the following microorganisms: Str, lactis 121, Str. cremoris 8P, Str. acetoinicus, Sre, thermophiius 121, and Acetobacter aCetd PD-10 in a ratio of 2: 1: 2: 2: 1. The souring process lasts for 12 + 1 hours. During this period, 2.5-3.0% carbohydrate-protein complexes accumulate in the product, which are synthesized by the indicated symbiosis. These substances, which are natural product thickeners because of their ability to significantly increase the viscosity in which they are present, are represented. are polymers including glucose, galactauta, rhamnose, lysine, aspartic acid, threonine, series, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, tyrosine, and phenylelanin. In addition, carbon-protein complexes obtained as a result of microbial syathesis can interact with whey proteins, resulting in the formation of complex complexes of these substances with high hydrophilic properties. At the same time, the protein mass obtained after heat treatment of the whey, which has a lumpy consistency, is converted into a viscous creamy cream forming a thick paste, which can be used as a protein-bacterial preparation, as well as a finished sour-milk product. Such a product can be stored for 5 days without changing its properties. The product is characterized by a high biological value due to the content of viscous carbohydrate-protein complexes of microbial origin, as well as through the biosynthesis of a culture of vitamins of group B. I When receiving a dry bacterial-protein prearad, the fermented protein mass is neutralized to pH 6.56, b and dried by spraying at 45- 50C. The bacterial protein preparation prepared in this way is a homogeneous cream-colored powder containing. 92-95% solids. 1 g of the product contains 10-15 billion cells of lactic acid bacteria and 1-2 billion cells of bite bacteria. The preparation contains 70-75% of whey proteins and 8-10% of carbohydrate-protein complexes of microbial origin. The bacterial protein preparation may be stored for 3-3.5 months. without. changes in their properties. The main properties of lactic streptococci, which are of them bacterial symbiosis, are presented in Table. one. . Table 1

80 75 85

28

25 Cerd 25

40

95 Bacterial protein BW, obtained by the proposed method, simultaneously plays the role of protein supplement and bacterial ferment. When such a preparation is used in the production of sour-milk products, in particular, of reduced fat content, their quality is due. Significantly reduced due to an increase in the solids content of the final product, including proteins and carbohydrate-protein complexes, as well as through the biosynthesis of microflora of the preparation of carbohydrate-protein complexes and vitamins during the preparation of the product. These strains are characterized by low limits of acid formation and biosynthesis in the course of milk fermentation of 0.12–52% carbon of water – protein complexes, which increase the viscosity of the clot to 0.5–1.8 Pa “s. Culture acetic acid bacteria Ac. aceti PD-10 has the form of short sticks, which are arranged in pairs or short chains, mobile, gram-negative, using c. as a carbon source, glucose, sucrose, xylose, rhamnose, this alcohol, glycerin, mannitol, sorbitol, lactic and citric acids, forms gluconic acid from glucose, dioxyacetone from glycerol, increases the activity of acid formation of viscous cultures of lactic acid streptococci, increases their ability to biosynthesis of carbohydrate-protein complexes, has the ability to hydrolyze casein and synthesize vit | mines of group B. The method of production of sour-milk products using bacterial-protein preparation concludes next.

16.8

0.52

b

1,3

110 0.15

b 110 14.3 0.5

7 0.12 0.5 15.6 115

0,4tt

12.9

1.0 Milk or cream is pasteurized at 90-95 ° C with a shutter speed of at least 15-20 s, in case of using cream they are homogenized at 5070 ° C and a pressure of 8-10 MPa, then cooled to the fermentation temperature and added to protein-bacterial drug in the amount of 2-3% by weight of raw materials. The preparation is preliminarily dissolved in pasteurized milk with a temperature of 30-CB, with 1 hour of the preparation being made 5 hours of milk. Immediately after making the bacterial preparation, the milk or cream is thoroughly mixed, and then every 30 minutes during the first 3 hours of fermentation, the mixing operation is repeated. Souring is carried out until a titrated acidity of 70 + 5 ° T is reached, and the consistency of the product is homogeneous, moderately thick, with a viscosity of 0.81, 8. Example 1. Preparation of a protein-bacterial preparation from cheese whey. 100 kg of cheese whey with an acidity of 18 tons are heated up, kept at this temperature for 15 minutes, settled for 2 hours, the clarified portion of whey is drained, and the protein mass is cooled to 30 ° C and inoculated with 3% symbiosis, including viscous varieties of lactic acid streptococci: Str. lac.tis 121, Str. cremoris ido str. thermpphilus 151 And the culture of acetic acid bacteria Acetobacter aceti, United in the ratio 2: 1: 2: 2: 1. The souring process lasts for 12 hours. After ripening, the protein mass is neutralized with sterile sodium bicarbonate solution to a pH of 6.5 and dried on a disk spray dryer with a temperature in the spray area of 45 ° C. The finished protein-bacterial preparation has the appearance of a uniform cream-colored powder. The moisture content is 5%. 1 g of the preparation contains 14 cells of lactic acid bacteria and 1.7 billion cells of acetic acid bacteria. The preparation contains 75% of whey proteins and 9.5% of carbon of hydrogen-protein complexes. Example 2. Preparation of a protein in a bacterial preparation from human serum. 100 kg of cheese whey is heated with acidity until it is kept at this temperature for 40 minutes, left for 3 hours, the leaked whey is drained, and the protein mass is cooled to 2Q ° C and a 5% symbiosis, including lactic acid streptok - cov Str. lactis 121, Str. cremoris 8P, Str. acetoinicus H 45, Str ... ther mophilus 151 And the culture of acetic acid bacteria Acetobscter aceti PD-10, combined in a ratio; 2: 1: 2: 2: 1. The souring process lasts for 13 hours. After souring, the protein mass is neutralized with a sterile solution of sodium bicarbonate (pH 6 7) and dried on a disk spray dryer with a temperature B of 46 ° C. The finished product looks like a single cream colored powder. The content of solids is 94%, including 72% of whey proteins and 9.2% of carbohydrate-protein complexes of microbial origin. 1 g of the preparation contains 11 billion cells of lactic acid streptococci and 1.2 billion cells of acetic acid bacteria. Froze Preparation of protein-bacterial preparation from whey powder using ultrafiltration. 100 kg of cheese whey with an acidity of 16 ° T are heated to 93 ° C with a holding time of 45 minutes, left to stand for 2 hours, the clarified whey is subjected to ultrafiltration at 30 ° C, the protein released is added to the protein mass obtained during heat treatment of the whey. and INOCULATE with 29 С 4% symbiosis of viscous cultures of lactic streptococci with acetic acid bacteria Acetobafiter aceti PD-10. The fermentation process lasts 11 hours. After fermentation, the product is neutralized to a pH of 6.6 and dried on a disk spray dryer with a temperature in the spray zone of 48 ° C. Example 4. Production of Late 20% fat with protein protein-bacterial preparation. 900 kg of cream with a fat content of 22% are pasteurized at 95 ° C with a shutter speed of 20 s, cooled to 60 ° C, homogenized at a pressure of 10 MPa, cooled before and 20 kg of a protein-bacterial preparation is added, which is previously dissolved in 100 kg of pasteurized milk with temperature of 30 s. The cream is thoroughly mixed immediately after adding the protein-bacterial preparation, and then every 30 min. For the first 3 hours of fermentation. The souring process takes 12 hours to achieve a 70 ° t titrated acidity. The resulting product is cooled to 4 ° C, packaged and placed in a refrigerated chamber with a temperature to ripen for 8 hours. The finished product has a clean, sour-milk taste, a dense, uniform texture and a viscosity of 1.5 Pas. Example 5. Production of a sour-milk product of 10% fat content using a protein-tank of a tertiary preparation. 850 kg of 12% fat cream are pasteurized at 95 ° C with a holding time of 20 s, cooled to 70 ° C, homogenized at a pressure of 9 MPa, cooled down and 30 kg of protein-bacterial preparation dissolved in 150 kg of pasteurized milk are added to temperature of Z5s. The cream is thoroughly mixed immediately after adding the protein-bacterial preparation, and then every 30 minutes during the first 3 hours of souring for 11 hours, the titratable acidity is 75 ° T. Fermented cream is cooled to, packaged and placed in a refrigeration chamber with a temperature for ripening for 12 hours. The finished product is characterized by a clean, sour-milk taste, a dense, homogeneous consistency, a viscosity of 1.2 Pas. P m and m p 6. Production of low-fat sour-milk beverage using a protein-bacterial preparation. 850 kg of skimmed milk are pasteurized with an exposure of 15 s, cooled to 2 bs and 30 kg of protein-bacterial npenapaTci dissolved in 150 kg of pasteurized skim milk with a temperature of Z2c are applied. The milk is thoroughly mixed immediately after adding the protein-bacterial preparation, and then every 30 minutes during the first 3 hours of fermentation. Duration of souring for 12 hours, acidity titrated. Fermented product is cooled, before, packaged and placed in | cold store with a temperature of 4C.

The finished product has a pure sour-milk taste, a uniform, creamy consistency, with a curl of 0.8 in a curl.

Pure fermented milk, pronounced

Pure Fermented Milk

Also

P and I m p 7. Obtaining a fermented milk product from cheese whey.

Cheese whey in the amount of 4000 kg with acidity of 20 t is heated to and kept at this temperature for 2 hours. After this time, the clarified syrup is drained using a siphon and the protein mass is cooled to and added to 120 kg of ferment, including strains of viscous lactic acid Streptococcus Str. lactis 12 str. cremoris 8P, Str. acetoinicus 1Kr, Str. thermophilus 151 and the culture of acetic acid bacteria Acetobacter aceti PD-10 In a ratio of 2: 1: 2: 2: 1.

The souring process lasts for 12 hours. After souring, the protein mass is mixed and pressed to a dry matter content of 30%. Acidity of protein mass.

The prepared carbohydrate-protein paste is a thick, viscous, creamy mass with a clean, lactic taste.

PRI me R 8. Obtaining a fermented milk product from cheese whey. .

4000 kg curd whey with 55 T acidity is heated to 9 ° C and kept at this temperature for 3 hours. After this time, the clarified whey is drained and the protein mass is cooled to 30 C and inoculated

Characteristics of acid-milk preparations obtained with the use of protein-bacterial preparation are presented in table. 2

Table 2 :

1.5

72

70

Thick

.- -

1.2

75

72

0.8

75

P

75

0 120 kg of symbiosis, including strains of viscous varieties of lactic streptococci: Str. lactis 121, Str. cremoris 8P, Str, acteoinicus H, Str. thermophilus 151 and the culture of acetic acid bacteria Acetobacter aceti PD-10, connected in cooTr-i. 2: 1: 2: 2: 1. The process of inoculation lasts for 12 hours. The fermented protein mass is stirred and pressed to a solids content of 31%. The acidity of the protein mass,

The prepared carbohydrate-protein paste is a thick, viscous, creamy mass with a clear, fermented milk flavor.

The chemical composition of the protein-bacterial preparation is as follows: Dry matter content,% 94-95 Protein content,% 70-75 Amino nitrogen content, 45-60 mg Content of carbohydrate complexes,% 8-10 Vitamin content, 10-15 mg / kg Vitamin content

8-15

B, mg / kg

Content of reducing substances,% 1.5-1.8 Bacterial composition of protein-bacterial preparation in 1 g, billion Total cell content of microorganisms 11-17 Content of cells of lactic acid bacteria 10-15

Cell content of acetic acid bacteria Cell content of strain Str. lactis 121 Cell content of strain Str. cremoris 8P Cell content of strain Str. acetoinious Above Cell Content Strain Str. thermo hilus 151

The use of the invention makes it possible to obtain a protein-bacterial preparation, characterized by high storage stability, high biological value, playing the role of protein filler and bacterial starter, as well as sour milk products with enhanced bioprotective value, storage stability and improved consistency.

Claims (3)

A method for producing a bacterial protein preparation, comprising culturing bacterial symbiosis, Streptococrous lactis, Streptococcus cremoris, Streptococcus acetoinicus species on whey nutrient medium, deoxidizing the culture medium, followed by drying, characterized in that, in order to improve the viscosity and stability of the drug in storage, and also increasing its biological 'value, the cultivation of bacterial symbiosis is carried out on' i proteins isolated from milk whey, after which the fermented mixture is deoxidized, at volume from Streptococcus lactis species uses Streptococcus lactis 121 strain, from Streptococcus cremoris species Streptococcus cremo ris 811 strain from Streptococcus ace-toinicus species Streptococcus acetoinicus is used, and Streptococcus thermophilobus 10 and 10 are additionally added to the symbiosis composition. 2: 1: 2: 2: 1. 2. The method according to claim 1, characterized in that after fermentation the resulting product is dried by spraying. 3. A method for the production of fermented milk products, which involves pasteurization of the raw milk raw material, cooling to the fermentation temperature, introducing the bacterial fermentation of mesophilic lactic streptococci and fermentation using a protein filler, vol. and with the fact that, in order to reduce the cost of the product, improve the consistency, increase the biological value and stability during storage, a bacterial-protein preparation obtained by fermenting proteins isolated from milk and whey with symbiosis is used as a bacterial starter and protein filler Mesophilic 'lactic acid and acetic acid bacteria Streptococcus lactis 121, Streptococcus cremoris 8P, Streptococcus; acetoinicus H _4o , Streptococcus thermophilus. 151, Acetobacter ^ ceti PD-10., Taken in a ratio of 2: 1: 2: 2: 1 in an amount of 2-3 wt.%, Previously dissolved in pasteurized milk with a temperature of 30-35 ° C, while the fermentation is carried out until acidity 65-75 ° T with periodic mixing in the first, three. hours.