SU1358888A1 - Method of producing ryazhenka (fermented baked milk) - Google Patents

Description

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

The aim of the invention is to improve the quality of the product and accelerate the process.

The proposed method is carried out in the following units.

The normal butterfat milk is purified by H1, ayut on centrifugal milk cleaners, is homogenized at a temperature of 45-85 ° C and a pressure of 15 + 2.5 MPa, pasteurized at 94 -100 ° C, and the milk is kept at this temperature for 30--60 min or subjected to heat treatment at 128–140 ° C with an exposure of 5–10 s, add to it a copentric solution of burnt sugar in which, 0.5–0.7% of the volume of prepared milk, cooled. milk to 40-45 ° C, fermented with mo. Yuko sourdough cooked on pure. x culture. x hermophilus of strentococcus and bulgarian on; 1 points, squash for 4-5 hours, stand out and cool down to 8 ° C.

In the process of heat treatment, the whey proteins of milk undergo profound changes, they are denatured and the formation of sulfhydrylx SH soil, the release of hydrogen sulfide from them. As a result, MO; IOKO takes on the taste of boiled product or a taste of pasteurization (heating).

At the temperature of milk nastrization, only about 0.1% of serum proteins remain undenatured. Therefore, in order to detect the characteristic nrivkus of pasteurization of milk, a heat treatment of milk of 94-100 ° C is sufficient. Exposure of milk at this temperature for 30-60 minutes helps to completely denature whey proteins and form sulfhydryl groups.

Yes, the heat treatment of milk (aging for 2-3 hours) leads to the isomerization of lactose and its interaction with amino acids, i.e. there is a reaction. melanoidoproduktivi, in the result of which the milk becomes creamy color. In this case, as described above, vemistries are formed, which reduce the yield. 1. The final value of the finished product. Therefore, in order to impart milk, which already has the taste of boiled milk, cream color, there is no need to keep the milk at 94-SHO C for 2-3 hours, and s.leu.ust add burnt sugar fioc.ie 30- 60 minutes of milk aging.

In addition, dalpeyn1a milk extract at 94-100 ° C for 2-3 hours leads to the formation of whey protein compounds, chiefly P-lactoyl lobulin with ze-casein. These compounds alter the supreme properties of casein micelles and lead to a sharp deterioration in the coagulation ability of milk, which is often the case.

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in practice (another blister clot is formed which retains serum poorly).

In the case of heat treatment (d.block at 128–140 ° C during 5-iO. Min., Denaturation of about 90% of the whey proteins occurs, sulfide and lip groups are formed, and a characteristic n) appears (melted) milk

A prolonged soak of the microblock (for 2–3 hours) prn 94-100 ° С also leads to a deterioration in the ability of milk to coagulate; a clot is formed, and low strength properties of the oil, but the serum is poorly retained.

The study showed that even during the 4 days of the storage of the female, it had a uniform consistency, without serum sediment.

Example 1. Take 1005 kg of normalized milk with fat content of 4.05%, clean it with centrifugal cleaners, homogenize at 45-85 ° C and pressure of 15 ± 2.5 jMTla and pasteurize at 94 ° C pas pasteurizers tubular tin and. Whether another design provides this temperature. After pasteurization, the milk is kept at this temperature for 60 mip until after the characteristic taste of milk pasteurization.

Then, 5 kg (0.5%) of a concentrated solution (concentration 76-78%) of burnt sugar is added to a tank with 945 kg of milk with a fat content of 4.3%, mix the mixture and cool down to 40 ° C. The cooled mixture is fermented with sourdough, cooked with leashes on clean sheets of thermophilic streptococcus with the addition of a Bulgarian stick in the amount of 50 kg. Squash milk is squashed for 4 hours at 40 ° C until the formation of 70 ° T. SquaneJenpuyu mix is stirred and the nose.Lee partial cooling in the tank to 32 ° C is served on roses. CHV, ZAT.M cool in cold oi chamber. about 8 ° C. After souring, the female can be cooled in a stream on an RL cooler.

The finished product contains 4% fat, its acidity is 80 ° T, it has a uniform, viscous consistency, cream color, uniform but the whole mass.

Example 2. Take 1005 Ki of nor.1alized milk, with a fat content of 4.05%. clean it on centrifugal cleaners, homogenize at 45 and a pressure of 15 ± 2.5 MPa, and pasteurize at 100 ° C for 30 minutes before the appearance of the characteristic H1 taste pasteurization (top ). Milk. Then, in a tank with 94.3 kg of milk with a fat content of 4.3%, 7 kg (0.7%) of a concentrated solution (concentration of 76-78%) of burnt sugar, ire are added. Heat the mixture and cool until. Yes.lee nrocess are analogous to example 1.

The finished product - the wrap contains 4% fat, acidity 110 ° T, has a uniform color.

in zkuk. K (Zhisistents 1st, Cremona G

Example 3. Take 945 kg of normalized homogues of ground milk with a fat content of 4.3%. subjected to heat treatment at 128 ° C for 10 s. Milk is added with 5 kg (0.7%) of a concentrated solution (concentration 76-78%) of burnt sugar, it is cooled to three months to 40 ° G, then the process is carried out in a manner similar to that of measure 1. The finished product contains ln 4% fat, acidity 100 ° T, has a similar, viscous, creamy color.

Example 4. Take 943 kg of norm alized homogenized milk with a fat content of 4.3%, heat treatment at 140 ° C for 5 s. 7 kg (0.7%) of a concentrated solution (concentration 76-78%) of burnt is added to the milk

). d) cool the mixture to 4 ° G., Ia. iee P1) Odessa is similarly an example} 2. G -; - youvie irodkh kg --- p; -ken1 a civion i :: g. ,, fat, sour 1: ac 90 g, t ii:, zku; o KoiiCHi TeiHuiio. )) iii cvsch.

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Siosib (| Households, intermittently heat treating milk, cooling; 1 up to temperature | n 1 ferment: - vani, fermentation, fermentation, mixing, and cooling, since it is for the purpose of use. the quality of the product; - the ukorenia process ;;, the thermal volume of the | 1 is very hot; the process can be carried out at 94 for 30-60 or 128 --- 140 (: for 5-10 s, and before cooling, 1e1 con; solution of the solution: Lactic acid: South sugar in the amount of D), G 0.7%.

Claims (1)

Forya.u.a. invented Method for the production of fermented baked milk, which includes heat treatment of current. 10, cooling to the fermentation temperature. introduction of fermentation, ripening, mixing and cooling, ogotchivaemaya that. to improve the quality of the product and expedite the process, thermally treating milk is carried out at ^{94, 5100} ° C for 30-60 min or 128--140 ° C for 5-10 seconds. and before cooling, a concentrated solution of burnt sugar in an amount of 0.50.7% is added to milk.