SU1653696A1 - Method for preparing curd whey concentrate - Google Patents

Abstract

This invention relates to the dairy industry, and specifically to the method obtained. no curd whey concentrate. The aim of the invention is the improvement of the organoleptic, technological properties, and the acceleration of the process. To obtain a curd whey concentrate, the whey is fermented with a ferment containing Lactobacterlum acldophllum to pH 3.8-4.2 with simultaneous hydrolysis to a degree of lactose conversion of 75-85% by adding the enzyme preparation Lactocanescin G20X, followed by concentration to the dry matter 63-65%, holding the obtained concentrate at 75-85 ° C for 15-20 minutes.

Description

The invention relates to the dairy industry, namely to a method for producing a curd whey concentrate.

The aim of the invention is to improve the organoleptic. technological properties and process acceleration.

The method is carried out as follows.

A stabilizer in the form of an aqueous solution of a hydrocolloid with a concentration of 0.2 wt.% Is introduced into fresh curd whey with an active acidity not lower than 4.5 at 10-30 ° C. The stabilizer dose is 1-2 kg of dry matter per 1 ton of serum.

At a lower concentration, precipitation of protein components of serum occurs. A higher dose is impractical because the effect is achieved.

To evenly distribute the stabilizer and achieve the required physicochemical equilibrium of the system, the resulting mixture is stirred for

25-35 min, then pasteurized at 82-88 ° C with a holding time of 15-20 s and cooling to 50 ° C.

At a higher temperature, the development of the culture of acidophilic lactic acid bacillus used for fermentation of whey slows down dramatically, and the rate of enzymatic hydrolysis of lactose decreases.

Lowering the serum temperature requires an extended process cycle.

In a pasteurized serum stabilized with hydrocolloid, culture of acidophilic lactic acid bacterium with high acid formation energy is calculated at a rate of 2–5 wt.%. Reducing this dose leads to lengthening and destabilization of the process. Higher doses are not feasible due to redundancy and increased cost.

At the same time, the enzyme preparation pactocanescin G20X (ft -galactoside-za) is applied at the rate of 1-2 kg per 1 ton of serum. With

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a lower concentration during processing does not reach the required degree of hydrolysis of lactose (75-85%).

Increasing the dose leads to excessive cost and is excessive.

The resulting mixture was kept at 50 ° C until an active acidity of 3.8–4.2 and a degree of hydrolysis of lactose of 75–85% was reached, and then subjected to concentration based on a total cycle time of 6–10 hours

Increasing the fermentation depth to a pH of less than 3.8 leads to a deterioration in the organoleptic qualities of the product obtained.

Active whey acidity at a pH of more than 4.2 does not ensure the microbiological stability of the finished concentrate.

The degree of hydrolysis of 75-85% corresponds to the optimum ratio of the mixture of sugars: lactose, glucose and galactose obtained by hydrolysis, which results in the crystallization of the obtained product.

In the case of a reduction in the duration of less than 6 hours, the degree of hydrolysis of lactose (75-85%) is not provided.

Increasing the process duration reduces the effect of the intensity of the process.

The mixture is concentrated to 63-65% by weight of dry matter. At lower concentrations, the mold resistance is reduced. . The increased concentration of solids causes excessive thickening and corresponding difficulties when using a concentrator for the preparation of beverages.

At the end of the thickening process, the temperature of the mixture is raised to 75-85 ° C and maintained for 15-20 minutes in order to ensure the inactivation of the enzymes and thereby achieve an improved storage of the product.

The resulting concentrate is cooled to 10 ° C, packaged in containers and stored until use.

Example 1. Carboxylmethyl starch at the rate of 1 kg per 1 ton of serum is introduced into curd serum with an active acidity of 4.5. Pre-stabilizer is mixed with sucrose in a 1: 1 ratio (by volume) and diluted with pasteurized water to a concentration of 20% by weight.

The resulting mixture is stirred for 30 minutes at 30 ° C.

Then the serum is subjected to pasteurization at 85 ° C with a holding time of 15 s and cooled to 50 ° C. Introduce sourdough at the rate of 2

wt.%, prepared by leavening the EAZ Lactobacterlum acidophilum strain of sterilized skimmed milk at 37 ° C for 6 hours. At the same time,

The serum was injected with 1.5 kg of the enzyme preparation lactocanescin G20X, previously dissolved in distilled water with a concentration of 30% by weight.

The resulting mixture is kept at

0 to 50 ° C for 6 h with occasional stirring. Then, the concentration is carried out in a vacuum apparatus to a solids content of 63% by weight.

At the end of the thickening process, the temperature is raised to 75 ° C until the enzymes are inactivated and incubated for 15 minutes.

The concentrate is cooled to 10 ° C, the level of active acidity is measured and, if necessary, its value is adjusted to 4.2

0 by adding citric acid. The finished product in the amount of 100 kg is packaged in a container and transferred to storage at 10 ° C (up to 3 months).

Example 2. In the curd serum with

5, with an active acidity of 4.55, carboxymethylcellulose is added at the rate of 1.5 kg per ton of serum. The stabilizer is pre-mixed with sucrose in a 1: 1 ratio (by volume) and diluted with pasteurized water to a concentration of 20% by weight.

The resulting mixture is stirred for 30 minutes at 30 ° C.

Then the serum is subjected to pasteurization at 85 ° C with a holding time of 15 s and cooled to give up to 50 ° C.

Ferment is applied at the rate of 4 wt.%, Prepared by fermentation of sterilized skimmed milk with an EAZ Lbm.acidophilum strain at 37 ° С for

0 5 hours. At the same time, 1.7 kg of the enzyme preparation lactocanescin G20X, previously dissolved in distilled water with a concentration of 30% by weight, were introduced into the serum.

5 The resulting mixture was constantly stirred and kept at 50 ° C for 5 hours.

Concentration is then carried out in a vacuum apparatus to a dry matter content of 65 May. % At the end of the thickening process, the temperature is raised to 80 ° C to inactivate the enzymes and incubated for 20 minutes. A yellowish flowing concentrate with an active acidity of 3.8 is obtained.

5 Example 3. A stabilizer - carboxymethylcellulose at the rate of 2 kg per 1 ton of curd whey is added to curd whey with active acidity 4.4. The stabilizer is pre-mixed with sucrose in a ratio of 1: 1 (by volume) and diluted with pasteurized water to a concentration of 20% by weight.

The resulting mixture is stirred for 30 minutes at 30 ° C.

Then the serum is subjected to pasteurization at 85 ° C with a holding time of 15 s and cooled to 50 ° C.

Introduce leaven at the rate of 2 wt.%, Prepared by fermentation of strain 5e Lbm. acldophilum in accordance with the technical conditions OST 49 113-77. Simultaneously with the starter, 21 kg of the enzyme preparation lactocanescin G20X, previously dissolved in distilled water with a concentration of 30% by weight, are introduced.

The resulting mixture is constantly stirred and maintained at 50 ° C for 6 hours. Then, the concentration is carried out in a vacuum apparatus to a solids content of 65% by weight.

At the end of the thickening, the temperature is raised to 80 ° C to inactivate the enzyme and incubated for 20 minutes.

Example 4. A stabilizer, carboxymethyl starch at the rate of 1.5 kg per 1 ton of curd whey, is added to curd serum with an active acidity of 4.6. Pre-stabilizer is mixed with sucrose in a ratio of 1: 1 (by volume) and diluted with pasteurized water to a concentration of 20 wt.%

The resulting mixture is pasteurized at 85 ° C with a holding time of 15 s and cooled to 37 ° C. Introduce leaven at the rate of 3 wt.%, Prepared by fermentation of strain 5e Lbm. acldophilum in accordance with the technical conditions OST 49 113-77.

Simultaneously with the starter, 2 kg of the enzyme preparation lactocanescin G20X, previously dissolved in distilled water with a concentration of 30 wt.%, Are introduced.

The resulting mixture is constantly stirred and maintained at 50 ° C for 8 hours. Then, the concentration is carried out in a vacuum apparatus to a solids content of 64% by weight.

At the end of the thickening, the temperature is raised to 80 ° C to inactivate the enzyme and incubated for 20 minutes.

The use of a concentrate for the preparation of beverages reduces the consumption of sucrose by 20%. The consumption of citric acid, commonly used to obtain a pH of 3.8-4.2, is also reduced or eliminated. In the proposed method, lactic acid produced by the lactic acid bacteria of the starter is used for this purpose. Enrichment of the resulting concentrate with metabolically active lactic acid also improves the organoleptic properties of the product. Concentrate with hydrolyzed lactose can be consumed by people who do not tolerate lactose. According to the proposed method, none of the components of the whey is drained into the wastewater, all of which indicates an improvement in the organoleptic and technological properties of the curd whey concentrate. The acceleration of the process is carried out by combining the processes of souring and hydrolysis, the selection of the process modes and the correspondence of the producer of / 1-galactosidase and the culture of the Lbm ferment. acidophllum.

Claims (1)

Invention Formula A method for producing a curd whey concentrate, which includes the introduction of a stabilizer, pasteurization, cooling of curd whey, fermentation, filling, thickening and packing of the concentrate, characterized in that, in order to improve the organo-septic, technological properties and accelerate the process, fermentation is carried out with starter, containing Lactobactertum acldophilum to pH 3.8-4.2 with simultaneous hydrolysis to a lactose conversion level of 75-85% by adding the enzyme preparation lactocanescin G20X, while thickening is carried out to dry solids are 63-65%, and before packing the resulting concentrate is maintained at 75- 85 ° C for 15-20 minutes.