SU1750592A1 - Consortium of lactic acid culture streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus being used for preparing sour milk products - Google Patents

Abstract

This invention relates to microbiology. SUMMARY OF THE INVENTION: Use of a consortium. Streptococcus thermophllus and Lactobaclllus delbrueckil subsp bulgaricus Ac-7 provides for the preparation of fermented milk drinks by thermostatic and reservoir methods, in combination with a viscous thermophilic streptococcus VKPM B-2011 (91), which promotes the production of a fermented milk mixture. fruit-bearing fillers with desired properties: actively sour milk for 2.5-4.0 hours with the formation of a dense clot of homogeneous consistency without whey sediment, high biological value; In the production of fermented milk products, fruit and vegetable fillers in the form of pastes, jams and preserves are introduced directly into the container and fermented or fermented milk is placed into it. 2 sec. and 1 hp ff, 4 tab. W te

Description

The invention relates to the technical microbiology associated with the production of yoghurt, ragout, Snowball, matsoni and other fermented milk products, and is a symbiosis of cultures of thermophilic streptococcus and Bulgarian bacilli isolated from yogurt.

In the preparation of these products using pure cultures of thermophilic lactic streptococcus and Bulgarian sticks. Sourdoughs are prepared separately or mixed in them. In the latter case, no more than 1–2 transplants per milk are allowed in order to avoid displacement of one component from the mixed starter culture by the other. Such starter making requires additional containers and is laborious.

A known strain of Streptococcus thermophilus 1J, which is used in combination with Bulgarian rods for the preparation of matsoni. However, this provides for the separate production of starter thermophilic lactic streptococcus and Bulgarian sticks.

A known strain of Streptococcus thermophllus 14/2, used in sourdoughs for cottage cheese and not suitable for production of SL O SL

Yu

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Sour-milk drinks, which use cultures of the Bulgarian rod, His ability to combine with them has not been established.

The purpose of the invention is to identify the symbiosis of cultures of thermophilic lactic Streptococcus and Bulgarian sticks, which have the ability to ferment milk at a temperature of 42 ± 1 ° C for 2.5-4.0 hours, to form a dense or medium density clot of a uniform consistency, expressed sour-milk taste, syneresis 32-50%, acidity 85-90 ° T, suitable for the preparation of a single ferment for women according to the usual and intensive technology, yogurt, yogurt, yogurt sashnikovskoy and drink Snowball.

The symbiosis of TK was obtained by combining pure cultures of lactic acid bacteria isolated from souring yogurt on agar with hydrolyzed milk, 2% sucrose, 0.5% sterile skimmed milk and 2% chalk.

Pure cultures had the form of cells in the form of diplococci, chains of them (streptococci) and in the form of rods, located singly, in pairs, rarely in short chains of 3-4 segments. The rods were with volutin grains.

Cultures were isolated from colonies with zones of dissolving chalk into sterile skimmed milk. Streptococci were isolated from round white colonies with a smooth edge and a diameter of 0.6-1.0 mm, sticks - from surface lobes of light-colored colonies with a diameter of 1.5-3.0 mm, and also from deep ones in the form of spiders.

The study of morphological, cultural, and physiological and biochemical properties of streptococci and rods indicated that they belong to the species S.thermophilus and L. delbrueckif subsp. buigarlcus according to the Bergi determinant. Cultures of thermophilic streptococci in the amount of 3% were fermented pasteurized milk for 4.5-5.5 hours, Bulgarian sticks - for 4-5 hours (Table 1). Those and other bacteria formed weak clots with a bland, unexpressed taste. The acid production energy of streptococci was 68-90 ° T. acid formation limit is 92-126 ° T, Acid generation energy of rods is 118-136 ° T, acid formation limit is 158-170 ° T.

Upon receipt of symbiosis, TK prepared a mixed culture: in 100 ml of sterile skimmed milk heated to 42 ° C, 1% clots of 10 pure cultures (0.1% each) - 5 strains of thermophilic

streptococcus (1, 9, 13, 14, 16) and 5 strains of the Bulgarian rod (9 t, 12 t, 13 t, 15 t, 18 t). The fermented milk was kept in a thermostat at 40-42 ° C for 3 hours to form a clot. The prepared mixed culture at intervals of 7 days was transferred three times to sterile skimmed milk to establish an optimal balance of streptococci and sticks in the population.

In addition, each time the milk was fermented with 1% inoculum, thermostatised at 40-42 ° C for 3 hours to form a clot. Microscopic examination of the mixed culture showed that streptococci prevailed in it, and rods were found up to 8–20 cells in one field of view of the microscope. In subsequent transplants, the balance of streptococci and sticks was almost stable,

Mixed culture in the amount of 3% fermented pasteurized milk for 2.5 hours, forming a dense or medium density clot of pronounced sour-milk taste (table 1).

Mixed culture fermented pasteurized milk 1.5-3.0 hours faster than the components that make it up and the difference from them formed dense or medium

density clot with a pronounced sour-milk taste. This indicated a mutual stimulating effect of streptococci and bacilli on growth and acid-forming ability during joint development.

Thermophilic streptococcus cultures stimulated the viability of the Bulgarian rod cultures, forming formic, pyruvic acid and carbon dioxide. Bulgarian wand cultures had a beneficial effect on streptococci, producing amino acids valine, histidine, methionine, glutamic acid and leucine.

With periodic transplants on sterile skimmed milk during 1986-1990 g, the characteristics of the mixed culture was unchanged. This gave reason to consider it a symbiosis (TK).

The symbiosis of TK, like the similar symbiosis of it BZ, obtained from NRB (branch collection VNMI), is suitable in the production of women’s, yoghurt and matsoni in the thermostatic way.

However, the use of symbiosis TK expands when combined with the viscous strain of S. thermophilus 9. At the same time, it is suitable for use in the production of fermented milk products by the reservoir method.

The known method of making yogurt is 1.5% fat (fruit-bearing). For its production, it is necessary to have deficient dry milk and fruit syrups, which complicates its technology.

High-quality fermented milk drink that meets the requirements of world standards with layering of fillers and dairy bases is obtained using specially selected ferments, excluding additives of milk powder, additionally enriching the product with paste-like fruit-bearing fillers in the form of pastes, jam, jams, etc., as well as the introduction of colorants and flavors to give products a salable appearance. In this case, it is envisaged to produce the product by thermostatic and reservoir methods using a highly automated process and equipment for the production of fermented milk products such as yogurt with fruit-bearing fillers.

The proposed method involves the use of a starter culture consisting of a symbiosis of cultures of thermophilic streptococcus 91.

The symbiosis of TZ was selected in a comparative study of the compatibility of its similar symbiosis with BZ and a mixture of cultures of mesophilic and thermophilic lactic acid streptococci M + T with viscous cultures of thermophilic streptococcus B-2243, B-3372 and 9i (Table 2). The ratio of the components in the combinations was from 5: 1 to 10: 1.

The combination of symbiosis of TK with culture 9i favorably differs from other combinations in that it actively ferments milk in 3 hours, forms a dense clot, homogeneous, moderately viscous, pure sour milk taste, acidity from 85 to 90 ° T, without whey residue and minimal syneresis (18-20%)

With the cumulative development, the components of the combination impart their useful properties to the finished dairy base: the symbiosis of TK - the characteristic fermented milk taste of the clot, and the viscous strain 91 creates in this clot a strong, uniform consistency and minimal syneresis (18-20%).

The method of preparing yoghurt 2.5% fat (fruit) is that pasteurized, homogenized milk, cooled to a temperature of 5%, prepared on symbiosis of TK and viscous culture 9i with a combination of from 5: 1 to 10: 1 . Paste fruit-bearing fillers in the form of pastes, preserves, jams and dyes and flavors are additionally added to the finished clot (milk base).

The method is carried out as follows.

Normalized in fat, homogenized milk is pasteurized, cooled to fermentation temperature and fermented in an amount of 5%, consisting of the symbiosis of TK and viscous culture.

thermophilic streptococcus 9i in the ratio (5: 1) - (10: 1). In the tank method, fermented milk is fermented at 41 ± 2 ° C for 2.5-4.0 hours until a strong clot forms with an acidity of not more than

85 ° T. The clot (milk base) is stirred and cooled to 23 ± 2 ° C. Then, with the help of a metering device, it is introduced into consumer packaging before or after the supply of fruit filling. The finished product is cooled to b ± 2 ° C.

In the thermostat method, the fermented milk base is fed into the consumer container to the layer of introduced fruit-bearing filler. Packages with

the fermented mixture and filler is kept in a thermostat chamber at 41 ± 2 ° C for 2.5 to 4 hours until a sufficiently strong clot forms and the acidity is from 85 to 90 ° T. Further “product

cooled to 6 ± 2 ° С.

The use of specially selected starters makes it possible to obtain a finished product with a homogeneous, moderately viscous consistency without separation of the whey, pure

fermented milk taste, enriched with fruit-bearing filler with the following characteristic (Table 3)

Optimal ratios of the starter components were selected (TK and S.

thermophilus 9i), in which there was a good development of microflora, contributing to the formation of a dairy base with an acidity of 85 ° T without separation of whey.

PRI me R 1. Yoghurt production of 2.5% fat content (fruit-bearing) by reservoir method.

Take 684.4 kg of whole milk with fat content of 3.2% and 145.24 kg of skimmed milk. The normalized mixture is heated to 45 ° C, homogenized at 15 MPa and pasteurized at 87 ° C with a holding time of 15 minutes, cooled to 39 ° C. The mixture is fermented with symbiotic leaven TK and culture

thermophilic streptococcus 9i, taken in a 10: 1 ratio. The mixture is fermented for 4 hours to an acidity of 85 ° T. At the end of the fermentation, ice water is fed into the jacket of the tank for 1 hour.

then the clot is stirred for 10 minutes. Further cooling of the clot is performed up to 25 ° C, stirring it every hour,

Then, 12% of the fruit-bearing aggregate of the mixture volume was introduced into the consumer container using a dosing unit and 88% fermented dairy base. The packaged product was sent to a refrigeration chamber for additional cooling to 8 ° C. The finished product has a two-layer, moderately viscous consistency without separation of the serum with a broken clot and the presence of small particles of fruit and a year.

PRI mme R 2. Yoghurt production 2.5% fat (fruit-bearing) by thermostatic method.

Take 678 kg of whole milk with fat content of 3.2%, 102 kg of skim milk and 40 kg of sugar; the resulting normalized mixture is homogenized, pasteurized and cooled to the fermentation temperature of 40 ° C; they are fermented with symbiotic ferment TK and the culture of thermophilic lactic streptococcus 9i, taken in a ratio of 5: 1, mixed and poured.

13% natural peach paste and 87% fermented normalized mixture are added to consumer packaging (jar or glass).

The mixture is fermented at 40 ° C for 4 hours to an acidity of 90 ° T, then cooled in a refrigerating chamber to 8 ° C.

The finished product consists of 2 layers: a filler and a fermented milk base, has a uniform consistency without separation of the whey, a pure fermented milk flavor and with the taste and smell of a fruit-bearing filler.

The product developed in examples 1 and 2, had the following chemical and energy values: Mass fraction of fat,% 2.5

Mass fraction of dry matter,% 18.0

Mass fraction of protein,% 2.7

Mass fraction of carbohydrates,% 11.0 Mass fraction of ash,% 0.6 Mass fraction of mineral substances, mg per 100 g:

№50

K136

Ca121

P94

Fe0.5

Mass fraction of vitamins per 100 g:

A0,01

/ 2-carotene 0.01

C0,9

Energy value, kcal per 100 g of product71.0

PRI me R 3. Developing a female

accelerated technology.

Take 778 kg of whole milk with fat content of 3.2% and 167 kg of skimmed milk. The normalized mixture is heated to 45 ° C, purified, homogenized at 15, OMPa.

0 The mixture is pasteurized at 99 ° C and held for 1 hour. Then, a solution of burnt sugar is introduced into the pasteurized mixture at the holding temperature. The density of the mixture before fermentation was 1029 kg / m3.

5 The mix with burnt sugar is stirred and cooled to 40 ° C, then 50 kg of symbiotic starter TK is added. The fermented mixture is stirred for 10 minutes and fermented in the tank for 4 hours to

0 acidity 70 ° T. At the end of fermentation, ice water is fed into the interstitial space of the reservoir for 1 hour. Then the clot is stirred for 15 minutes until a uniform consistency is achieved. The further 5 neck stirring is carried out periodically, including a stirrer for 5 minutes. The mixture is cooled to 25 ° C, stirred and poured. If necessary, cool to + 8 ° С in a refrigerated chamber in packed form,

0 Ready, the woman has a clean, sour-milk taste and a uniform consistency.

PRI me R 4. Production of the drink Snowball 1% fat content (fruit) tank method

5 Take 319.1 kg of whole milk with fat content of 3.2% and 530.9 kg of skimmed milk. The normalized mixture is heated to 55 ° C, homogenized at 15 MPa and pasteurized at 87 ° C with a holding time of 15 minutes, cooled to a fermentation temperature of 40 ° C. The mixture is fermented with symbiotic ferment TK and viscous strain of thermophilic streptococcus 9i in a ratio of 10: 1. The mixture is fermented for 3 hours until the acidity is 90 ° T.

At the end of fermentation, ice water is fed into the interstitial space of the tank for 1 h, then the clot is stirred for 15 min. Further

0, the clot is cooled to 25 ° C, stirring it every hour.

Then, 10% of the fruit-bearing filler of the mixture volume is introduced into the tank with the partially cooled milk clot.

5 The packaged product is sent to a cooling chamber for further cooling to + 8 ° C. The finished product has a uniform consistency, moderately viscous, without separation of the serum with a broken clot and the presence of small particles of fruit and a year.

Claims (3)

1. The lactic acid consortium of Streptococcus thermophilus and Lactobacillus delbrueckil subsp. bulgaricus VKPM Ac-7, used to make bread, yogurt and Snowball. 2. The method of production of fermented milk products - wines, yogurt and drink Snowball, providing for the normalization of milk, pasteurization, homogenization, cooling it to the fermentation temperature, fermentation of the sourdough of lactic acid bacteria S. thermophilus and delbrueckil subsp. bulgaricus, fermentation, fruit application, 0 five mixing, cooling and bottling, which is characterized by the fact that a consortium of lactic acid cultures S. thermophilus and L, delbruecki subsp. bulgarlcus VKPM Ac-7 or its mixture is used as a starter; with viscous S. thermophilus VKPM B-2011 with a ratio of (5-10): 1, the fruit-bearing fillers are introduced directly into the container and the fermented or fermented mopoco is placed into it. 3. The method according to claim 2, characterized in that fruit-bearing fillers are administered in the form of a paste, jam, jam, Table Characteristics of pure cultures of thermophilic streptococcus, Bulgarian sticks and a mixed culture of them tococci chke 5.0 5.5 5.5, 5 5.5 80 82 80 68 136 nna cheers five five ",five C 2.5 130 120 121 118 x Notice, not. x- Did not determine. The clot is weak, diplococci and cecum unexpressed kidney ones Also Clot weak, taste bland, unexpressed That “e Clot dense or medium density; taste expressed, dairy Also Sticks with lute-new grains, single cells, in pairs, less often in short chains Also Strep tococci, pillows prevail table 2 Compatibility of symbiotic starters, carry cultures (M + T) with viscous strains of thermophilic streptococcus Symbiosis 63 3.0-M 110-120 Symbiosis TK 3,5-M 90-95 M + T mixture 5.0-5.5 83-85 2.5-1, O 85-88 16-22 Medium dense or dense clot; consistency is homogeneous; pure sour milk taste; Prim Јymbiosis TK + viscous strain .. -...-.-.-.....-..... -... -.-..... ° LSLOL.S.11 YAR01KI no e h and u The results of the experiments, in combinations of which the symbiosis of TC with the viscous strain 9 were in ratios from 5: 1 to 10: 1, are given. Clot dense, heterogeneous consistency; acidity; whey sediment Medium dense or dense clot; consistency is heterogeneous, with a small grit; pure sour milk taste; whey sediment Medium dense or dense clot; the consistency is homogeneous, t gcha; taste is unexpressed; there is no whey 16-22 Medium dense or dense clot; consistency is homogeneous; pure sour milk taste; Table k The use of various starters for the production of fermented milk drink (Snow fruit berry milk base) Symbiosis of GZ 2.5-3.0 120-11 (0 Symbiosis 13 3.5-M 85-90 32-36 The mixture of M4-T 5.5-6.0 83-85 25-30 Symbiosis TK 2,5-M 65-90 15-22 viscous strain 9, Note. The results of experiments, in combinations of which the symbiosis of TK with the viscous strain of thermophilic streptococcus 94 was in proportions , - - from 5: 1 to 10: 1. Clot tight, grains heterogeneous consistency, expressed acidity, sludge serum Clot dense heterogeneous consistency, weak grains, whey sediment Medium density clot of uniform consistency, t gouchy, without sediment serum Medium density clot or dense, homogeneous consistency, taste pure milk, without sediment whey