SU1757567A1 - Method of low-fat content sour cream production - Google Patents

Abstract

Use: in the dairy industry, in particular in the production of low fat sour cream. The essence of the method lies in the fact that the pasteurized chilled cream is injected with the Dnepr Nskuyu streak and streptococcus thermophlfus in a ratio of 10: 1, respectively, and sea buckthorn, wiped with sugar in the amount of 4-5%, is soured and cooled. 4 tab.

Description

The invention relates to the dairy industry, namely to the whole milk area and can be used in the production of sour cream.

A known method for the production of sour cream, involving the production of cream by separating milk, their normalization with skimmed milk or buttermilk, pasteurization, cooling, fermentation, homogenization, ripening, packaging, ripening (see AS USSR No. 551021, cl. A 23 C 9 / 12, 1977, B.I. number 11).

The disadvantage of this method is the use of a large amount of ferment (15-25%) of the mass of cream, which requires additional costs associated with the preparation of ferment and, in practice, eliminates the possibility of using laboratory ferment on sterilized milk.

There is also known a method for the production of sour cream, which involves introducing protein filler into the original cream with normalization to a given content.

fat, pasteurization mixture Homogenization, cooling, fermentation, ripening, mixing, packaging and cooling (see AS USSR № 824946, MKI A 23 C 13/16, 1981, BI M 16).

The disadvantage of this method is that the improvement of the consistency, taste, nutritional value of the product is achieved by introducing protein filler, i.e. skimmed milk concentrate with a content of dry substances of 20-21%, obtained by the method of ultrafiltration, which is quite laborious, lengthens the technological process and does not guarantee the use of this method in any enterprise

There is a method for the production of sour-milk sour-milk product. Therefore, skimmed milk powder is added to the cream before pasteurization, and Acetobacterla acetf and lactic acid sticks are added to the starter. Moreover, in the fermented cream after cooling is introduced with stirring

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pectin, carotene preparation, fruit and vegetable or fruit-bearing fillers (see AS USSR No. 766565, MKI A 23 C 9/13, BI No. 36, 1980),

However, the issue of increasing the biological value of the product, increasing its durability is solved quite difficult, laborious by preparing and adding several fillers, which is also reflected in the duration of the technological cycle.

The closest in technical essence and the achieved effect is the technology of production of sour cream Dessert, which involves obtaining cream by separation, normalization, pasteurization, homogenization, cooling, fermentation, fermentation, cooling, ripening, filler application, mixing, packaging (see, N. C. Rostrosa Milk and Milk Products Technology, 1980). The disadvantages of the method is the duration of the process, the low quality of the product.

The purpose of the invention is to expand the range of products, speeding up the process, improving the rheological characteristics and therapeutic properties of the product,

The goal is achieved by the fact that in the method of production of low-fat sour cream, involving the production of butter by separation, normalization. pasteurization, homogenization, cooling, leavening, adding a filler according to the invention, sea buckthorn rubbed with sugar in an amount of 4-5% is used as a filler, while the introduction of sea buckthorn rubbed with sugar is recommended simultaneously with the sourdough, cultures of Str are added to the starter. thermophiiis.

Distinctive features of the proposed method in comparison with the known technical solutions are:

- introduction of pure cultures Str. thermoph. in relation to the Dnieper 1:10. This feature allows to improve the quality of the product, to improve its consistency due to Str, thermophilus to accelerate the process;

-injection into the mixture as a filler sea buckthorn, rubbed with sugar in the amount of 4-5% by volume of the mixture. This feature allows to obtain a product with increased biological and therapeutic value and improved organoleptic characteristics;

- the introduction of a filler simultaneously with the leaven allows you to further speed up the process and positively affect the geological properties of the finished cream.

It is known that organoleptic indicators of sour cream, as well as nutritional and biological value, largely depend on the correct selection of modes of technological operations and selection of starter culture.

The authors conducted research with the aim of

The possibility of using sea buckthorn as a filler for the production of low-fat sour cream and thereby expanding the range of products. Neo5 research has shown that introducing a filler in the form of sea-buckthorn with sugar does not only affect the taste of sour cream, but also its consistency, physicochemical properties and activity of biochemical processes.

0 The nature of the process of fermentation when used as a filler sea buckthorn wiped with sugar and the specified condition of its introduction could not be assumed in advance, because used in the production of dairy products, including sour cream, for the first time and information were not found in domestic and foreign sources.

In the practice of processing sea buckthorn, sea buckthorn juice and sea buckthorn are well known, rubbed with sugar. The use of juice was excluded, because The juice contains a significant amount of water, which adversely affects the consistency of the finished product. Sea buckthorn is wiped with sugar (produced according to GOST 22371-77) is a more concentrated product and, in addition, ready for direct use of sanitary and hygiene by special indicators, which does not require additional preparation in the production of sour cream. As a result of the experiments, it was found that the addition of sea-buckthorn grated with sugar to the mixture promotes an increase in the biological and therapeutic value of the finished product by enriching sour cream with vitamins, fatty acids and mineral salts, etc.

0

Along with an increase in the quality of the finished product, it was found that the introduction of a filler simultaneously with the yeast can reduce the fermentation process

5 2-2.5 hours. At the same time, prepared sour cream is characterized by improved organoleptic characteristics and rheological properties.

Perhaps this is due to growth factors for the sourdough microorganisms,

brought with a filler, additional power material.

High concentrations of organic acids in sea buckthorn, as well as accumulating lactic acid, as a result of lactic acid fermentation, can also contribute to a shift in the reaction of the medium to the isoelectric point for casein and affect the acceleration of the coagulation process.

In addition, sea buckthorn is characterized by the presence of up to 0.4-0.6% of pectins, which play a positive role in the formation of consistency due to the additional binding of free moisture. And obviously, the introduction of sea buckthorn in the cream helps to obtain the finished product with a delicate, plastic consistency.

Thus, the identified distinctive features of the proposed method show, in the claimed aggregate, an enhanced property, manifested in an increase in the rheological characteristics and therapeutic properties of the product. This allows us to conclude that the proposed solution meets the criterion of significant differences.

The optimal ratio of yeast and culture Str. thermophilus was established empirically depending on the effect on the physicochemical and organoleptic indices. The research results are presented in table 1.

As can be seen in Table 1, the introduction of thermophilic streptococcus into the composition of the Dnieper starter, regardless of their ratios, has a positive effect on the intensity of the process and the viscosity of the finished product.

The best is the ratio of Dnieper: Str. thermoph. 10: 1. which reduces the fermentation process by 2–3 hours and increases the viscosity of the finished product.

Both an increase and a decrease in the dose of Str. thermoph. did not have a significant effect on the taste and rheological properties of smethans.

Taking into account the fact that the introduction of a flavoring filler affects not only the taste of the raw material, but also its physicochemical properties, its various doses were investigated: 1, 3, 4, 5, 6%. The research results are presented in table 2.

As can be seen from Table 2, the optimal amount of injected filler is 4-5% by volume of the mixture. At the same time the formation of a gentle, elastic consistency, specific properties of organoleptics corresponding to sea buckthorn was observed. Increasing the concentration of the filler, more than 5% gives the product an overly sweet taste. Bearing in mind that sea buckthorn has a high cost, increasing the dose may affect production costs. With a decrease in the filler concentration of less than 4%, there was a pronounced taste and a pale yellow color.

Initially, when choosing the conditions for depositing, the filler was added at the end

10 souring, before packaging, further characterization of the product during storage revealed a drawback - color heterogeneity.

In the future, we were held

15 studies on the possibility of making a filler in the fermentation process and after 1 hour. The results are presented in table 3. As can be seen from table 3 when adding the filler simultaneously with the starter

0 the product acquires a pronounced taste and aroma of the filler, a characteristic orange color, increased viscosity, the fermentation process is activated.

The proposed method is carried out

5 as follows.

For the production of low fat sour cream, premium quality cow milk is used according to GOST 13264-88, which is separated after preheating.

0 The resulting cream is normalized with regard to the fat content and the amount of the leaven. Normalized cream is pasteurized at a temperature of 95 ± 2 ° C and homogenized at a temperature of 60-70 ° C and a pressure of 15-20

5 MPa. After cooling the cream to a temperature of 30 ± 2 ° C, a combined leaven is introduced, including the Dnieper and thermophilic streptococcus in a ratio of 10: 1 and the filling — sea buckthorn wiped with

0 sugar in the amount of 4-5%. mix and ferment to acidity B5-70 ° C, cool and packaged in small containers and sent to the chambers for further cooling to a temperature of 6 ± 2 ° C and ripening not more than

5 24 hours

Examples of specific performance. Example 1. For the production of 1000 kg of 10% sour cream, use 920 kg of cream with fat content of 10.87%, which are pre-pasteurized at 93 ° C, homogenized at a pressure of 15 MPa and 65 ° C, cooled to 30 ° C, leaven prepared with the use of Dnieper and thermophilic streptococcus in a ratio of 10: 1 in an amount of 30 kg and sea-buckthorn wiped with sugar in an amount of 50 kg, after thorough mixing, ferment 7

hours, cooled and left to ripen for no more than 24 hours.

The finished product has a homogeneous, moderately viscous consistency, pure sour milk taste with a pronounced flavor of the filler. Mass fraction of fat 10%, acidity 75 ° T.

Example 2. To produce 1000 kg of 10% sour cream, 930 kg of cream with a fat content of 10.75% are used, after pasteurization at a temperature of 95 ° C, homogenization at a temperature of 65 ° C and a pressure of 15 MPa, they are cooled to 30 ° C and fermented 30 kg of leaven, including Dnepr and a thermophilic streptococcus in a ratio of 10: 1 and at the same time 40 kg of sea-buckthorn grated with sugar are added. Sour to the acidity of 65 ° T, mix, cool, pack up, cool to 6 ° C and leave for maturation for no more than 24 hours, followed by storage until realization.

In the finished cream mass fraction of fat 10%, acidity 80 ° T. The taste is clean, fermented milk with a taste of filler and a characteristic shade for the color of the filler. Consistency uniform, moderately viscous.

Example 3. To produce 1000 kg of 8% sour cream, 920 kg of cream with fat content are used. 8.7%. which, after pasteurization at a temperature of 97 ° C, are homogenized at a pressure of 20 MPa and a temperature of 70 ° C, are cooled to a temperature of 32 ° C and 50 kg of sea buckthorn rubbed with sugar and starter are added simultaneously in an amount of 30 kg prepared on the basis of Dnieper starter and thermophilic streptococcus in a ratio of 10: 1, is fermented to an acidity of 70 ° T, cooled, packaged and sent for maturation for up to 24 hours at a temperature of 8 ° C.

Ready sour cream has a gentle, uniform, moderately viscous texture. The taste and smell of pure dairy with a taste of sea buckthorn. Color with a tint characteristic

for filler.

The proposed method on the achievable goal was compared with the prototype. The comparison results are presented in Table 4.

The data presented in table 4

indicate that the low fat fat sour cream produced by the proposed method has a higher viscosity, which improves the rheological properties of the finished product and is characterized by increased storage stability. In addition, the use of sea-buckthorn grated with sugar as a filler enriches the product with a group of therapeutically and biologically valuable vitamins and fatty acids.

The proposed invention was created and tested at the Department of Technology of milk and dairy products of the East-Siberian Institute of Technology,

Claims (1)

Invention Formula Method for the production of low-fat sour cream with the processes of normalization of cream, pasteurization, homogenization, cooling to the fermentation temperature, making ferment Dniester nska. souring, mixing, packaging, ripening, making filler, characterized in that. that, in order to speed up the process, improve the rheological properties of the product and its organoleptic characteristics, streptococcus thermophllus is additionally added to the starter composition in the ratio of the Dneprovsk starter: streptococcus thermophllus 10: 1, and as a filler sea buckthorn, ground with sugar, in the amount of 4-5%, which is administered simultaneously with the starter, Table 1 Effect of filler addition conditions on acid formation activity and sour cream quality table 2 Table 3 Table 4