SU1243679A1 - Method of preparing sour-milk beverage - Google Patents

Description

The invention relates to the dairy industry and can be used in the production of fermented milk drinks.

The aim of the invention is to increase the biological and nutritional value of the target product,

The essence of the method is that the increase in biological and nutritional value is achieved by increasing in the drink biologically active substances, namely protein, mineral substances, vitamins, carbohydrates, as well as the accumulation of viscous carbohydrate-protein complexes in it.

To do this, according to the proposed method, a malt extract of corn, oats, wheat enriched with malt sprout extract in an amount of 5-20% by weight of the drink is introduced into the initial pasteurized normalized mixture at 35-80 ° C, then the mixture is cooled to the fermentation temperature and 3 -5% yeast acid starter; bacteria and containing mesophilic streptococcus strain Streptococcus creraoris 8P, thermophilic streptococcus - the strain Streptococcus thermophilus 15, L euconostoc dextranicum PD-1, Lactobacterium acidophilum 38, Acetobacter aceti PD-10, taken out of one of the year, as well as Atotobacter aceti PD-10, taken out of one of the strains, Lactobacterium acidophilum 38, Acetobacter aceti PD-10, Acetobacter aceti PD-10, Acetobacter aceti PD-10, Lactobacterium acidophilum 38, Acetobacter aceti PD-10 2, the fermentation is carried out at 33-34 0 until the titration acidity increases to 90-96 ° T. After the starter has been added, the mixture is thoroughly mixed every half hour in the first two hours of ripening. Souring is carried out for 4-5.5 hours to form a drink of a dense, uniform, slightly viscous consistency,

The acidity of the drink at the end of fermentation is 90-96 ° T, the drink has a clean, pleasant taste. It is cooled before being poured and stored until sold.

In the preparation of the culture, the culture of Ac.aceti PD-1O is introduced as a symbiotic combination with each of the strains,

If, for example, you need to add 5% of the starter (50 ml) to 1 l of milk, then the composition of this starter should contain 2 parts of Str.cremoris 8P, i.e. 10 ml; 3 parts, i.e. 15 ml

Leuc dextranicum

g

1 part 5 ml Str. thermophilus 15, 2 parts

10 ml of L. acidophilum 38 and 2 parts - 10 ml of Ac. aceti PD-1O ...

To create symbiotic combinations of lactic acid cultures with Ac. aceti PD-10 take Str.cremoris 8P and As.aceti PD-10 in a ratio of 2: 0.5; Leuc. dextronicum PD-1 and Ac. aceti PD-10 in a ratio of 3: 0.5; Str. thermophilus 15 and Ac, aceti PD-10 in a ratio of 1: 0.5; L. acidophilutn 38 and Ac.aceti PD-10 at a ratio of 2:05.

Then, to prepare the initial starter culture, the prepared symbiotic combinations are inoculated and cultured in a container with sterile milk. The result is a symbiotic leaven with a ratio of 2: 3: 1: 2: 2 strains, where Ac, aceti PD-10 is introduced as a symbiotic combination with each from strains and plays the role of a biological activator.

The normalized initial mixture of SB malt extract obtained from SB is obtained from malts of equal amounts of corn, oats and wheat with the addition of an aqueous extract of malt sprouts, it is characterized by high nutritional and biological activity.

Table 1 shows the chemical composition of the malt extract.

Table 2 shows the amino acid composition of malt extract.

Table 1

Dry substances,%

Acidity, in ml 1n. alkali per 100 g of concentrate, not less

Protein,%

Carbohydrates, t, h ,,% Maltotrioza

Glucose Fr1 | Gktoza

72-74

20

7.0-7.5

23.5

13 1.5

Continued tabl, I

Continued tabl, 2

The total ratio is 2: 3: 1: 2: 2. After adding the starter mixture, the mixture is thoroughly mixed during the first two hours of fermentation, after 5.5 hours, when the titrated acidity is reached. fermented drink 90, it is stirred, cooled to 4 ° C and poured.

The finished drink has a clean, pleasant taste with a slight flavor of the filler, a uniformly dense, viscous consistency. Viscosity: 0.9 Pa s. The beverage can be stored at 96 hours without changing the properties,

EXAMPLE 2, 87 kg of milk is pasteurized at 87 s with a holding time of 5 minutes, R milk with a temperature of 80 ° C is added 10. kg of malt extract, the mixture is thoroughly mixed and cooled to 32 ° C, then 3 kg of bacterial leaven. The composition of the starter and the process of souring the mixture is similar to example 1, after about 5.0 hours, when the titrated acidity in the drink reaches 90 ° T, it is stirred, cooled before and poured.

The finished drink has a clean, sweet taste with a slight taste. catfish fill, comfortable, viscous consistency. beverage viscosity

Indicators

Drink with polisolodovym extract, prepared according to examples

14, 317.1

3,323,5

7.349.9

4.133.6

3.216.3

1.1 Pa s. When the drink can be stored for 100 hours without changing the properties. The drink has a high content of biologically active substances. Example 3. 77 kg of milk are taken, pasteurized at 92 ° C with a holding time of 5 minutes, 20 kg of a filler - malt extract are introduced into the cooled to milk and the mixture is thoroughly mixed. Then, 3 kg of bacterial starter is added to the mixture. The composition of the leaven and the batching process as in Example 1, the Fermentation is carried out in

for 4.7 hours to a titratable acidity of 96 T, the finished beverage is stirred, cooled to 4 ° C and stored until realization. The drink has a fermented milk taste with a characteristic taste

a filler, dense, homogeneous, slightly viscous consistency with a viscosity of 1.2 Pa s, as well as a high content of biologically active substances,

The table contains the physico-chemical characteristics of the beverage prepared according to examples L-3, in comparison with the indicators of the beverage prepared according to the prototype (Slavsky beverage).

Table 3

Drink with malt extract (Slav Nsky), prepared according to the prototype

13.0

2.78 7.42

3.52 3.88

Mineral

substances, mg,%

Organic

acid%

Vitamins, mg%

The beverage prepared according to Examples I-3 had a good taste and a sieve-like consistency. It contained carbohydrate-protein complexes of 0.62%, amino nitrogen 32.4 mg ..%, Among the carbohydrates there were,%: lactose 3.2; fructose 0.15; glucose 1,25; maltotriosis 2.35 and dextrins. Energy value was 57 kcal.

Thus, the drink is characterized by a higher content of Bio Editor T, Parfenova

. Compiled by M, Andreeva Tehred V. Kadar Proofreader A. Obruchar

Order 3730/2 Circulation 543Subscription

VNIIPI USSR State Committee

 for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, st. Design, 4

Continuation of table 3

0.95 1.10

0.53

0.82 0.82

0.77

logically active substances. Studies have shown that it has dietary properties, has a beneficial effect in violation of

activity of the gastrointestinal tract, regulates the body's metabolism, increases the hemoglobin content in the blood, has a tonic effect and can be

It is recommended as a mass product, and a product of therapeutic and prophylactic action.

Claims (1)

A METHOD FOR PREPARING A DAIRY-DRINK DRINK, which involves introducing a malt extract into the initial normalized mixture, pasteurization, cooling to fermentation temperature, fermentation with a starter containing mesophilic and thermophilic streptococci, at 32-34 ° C, cooling and bottling, characterized in that biological and nutritional value of the Target product, as a malt extract using polysalt extract of corn, oats, wheat; enriched with an extract of malt sprouts, in an amount of 5 to 20% by weight of the drink, Leuconostac dextranicum PD = 1, Lactobacterium acidophilum 38, Acetobacter aceti PD-10 is additionally introduced into the starter culture, and a strain of Streptococcus cremoris 8P is used from mesophilic streptococcus β, from thermophilic streptococci - a strain of Streptococcus thermophilus 15, and the cultures are consumed in a ratio of 3: 2: 2: 2: 1 and Acetobacter aceti PD-10 are introduced in the form of a symbiotic combination with each * of the strains, and fermentation is carried out until the titratable acidity increases 90-96 ° T. SU,. „1243679> 1 1243679 2