SU745473A1 - Sour cream producing method - Google Patents

Description

The invention relates to the dairy industry and concerns its whole dairy industry. A known sour cream production sour cream is made by fermenting cream of 30% fat content with a sourdough, consisting of mesophilic lactic acid streptococci such as Streptococcus lac- tis and Streptococcus cremoris and Streptococcus acetoinicus aroma. and Streptococcus diacetiiactis. The cream of the well gives 1-5% starter culture at 24-25 ° C detom and 26-27 ° C in winter until a clot forms and the acidity is 65-70 ° T. The duration of fermentation is 13-16 hours. Before filling, the sour cream is cooled to 16 ° C, packaged and kept until the temperature reaches 5-8 ° C. 1. There is a known method for the production of smetang, involving the use of the ferment of lactic acid cultures Str. lactis, str. cremoris and Str. acetoinicus of fermentation culture, organoleptic indices, microfusion drug, resistance to phage, growth in litmus milk, compatibility of cultures with co-culture of microorganisms in the selected combination on sterile skim milk at 25-26 ° transplantation every 15 days for 1, 5-2.5 months while testing the starters by acid-forming activity, organoleptic indicators, microscopic preparation and the formation of four carbon compounds, as well as by population structure, by proteolytic activity in the first 6-8 hours of cultivation, to antagonism to heat-resistant rod and lysogenicity of cultures and ferment, at the same time, one strain from each type of culture is selected, and when checking the structure of a population of cultures, strains with a homogeneous population of cells with a coefficient of variation of 1.6-10% are selected, and Checking, proteolytic activity of the strains is given preference with proteolytic activity, 3-6% w 2. The disadvantage of these methods is that the microflora ferments selected so that the product is not subject to long-term storage. The closest in technical essence to the proposed is a method for producing sour cream, which involves obtaining cream,

.3: ----- -7

the introduction of a ferment of lactic cultures, including lactic streptococci Str. lac- tis and str. diac tilactis, fermentation at 22 ° C to an acidity of 50-55 ° T, packaging and storage at an optimum temperature of 0-2 ° C, while sour cream is stored in barrels 3.

The disadvantage is that this storage causes the masses of the product and a number of taste and smell defects, which leads to eczemic damage.

The aim of the invention is to extend the shelf life and at the same time preserve the biological value and high quality of the product.

The goal is achieved by the use of strains Str. As a starter from lactic streptococci. lactis No. 877, Str.lactis N 775 and Str. diacetifactis N 1506 with no or with low proteolytic activity of 0-3.2 M1% nitrogen of free amino groups and with no or low lipolytic activity of 0-25.0 mm with an area of opacification, while the ratio of young acidic streptococci is set to 1: 1, and the packaging and storage of the obtained product is carried out in a visible polymer film.

The essence of the method lies in the fact that in the production and storage of sour cream the main role belongs to the microflora, the enzymatic onstema of which causes a change in the constituents of sour cream, proteolytic enzymes of protein nroteolnz, and lipolytic enzymes - to reduce fat. The quantity and quality of the resulting hydrolytic decomposition of protein and fat determines the quality of the product.

In tab. Figure 1 shows the biochemical characteristic of the strains of lactic acid microorganisms that make up the starter.

The presence of live lactic microflora is very important to preserve the quality and biological value of dairy products.

At the beginning and storage process, in all variants of the product, the proteolytic and lipolytic processes are studied.

To reveal the degree of proteolysis, the content of nitrogenous fractions and free amino acids is determined.

The data obtained show that the content of nitrogenous fractions and free amino acids is always higher in samples of sour cream prepared on an active starter than in sour cream on an inactive starter.

In tab. 2 presents the characteristics of the starter culture.

The intensity of the lipolytic process in sour cream on active ferment is significantly

higher than sour cream, when taken on an inactive sourdough.

All the obtained data prove that proteolytic and lipolytic processes take place less intensively in sour cream, which is prepared on inactive yeast, which ensures its quality, especially in polymer packaging.

Example. The original milk is separated. Before pasteurization, the resulting cream normalizes in fat to 30.7%, adding skimmed or whole milk or cream with a higher fat content to them, depending on the fat content in normalized cream. The amount of skim or whole milk that needs to be added to the cream to normalize them is determined by

according to the formula ГЖ - Ж.) V

KM

 - m

where K is the amount of milk required

for normalization, kg;

To „„ - the number of cream to be

tnJi

normalization, kg; W, - fat content in cream,

subject to normalization,%; Railway - the required fat content in

cream,% F - fat content in milk,%.

Normalized cream is pasteurized at 95 ° C on a plate, tubular, steam with a pressure drum or mesher pasteurizers. The cream after pasteurization is immediately cooled on a cooler to 2-8 ° C and kept at this temperature for 1.5-2 hours in containers designed for souring cream. After ripening, the cream is heated to the fermentation temperature of 18-27 ° C, without overheating. Before the cream, cooled to the fermentation temperature, is introduced into the bath, 2.5% is proteolytically and lipolytically inactive, the acidity is 85 ° T. The leaven consists of strains of lactic acid streptococci Str. lactis No. 877 proteolytic activity 1.07 mg%, lipolytic activity 18.84 Str.lactis No. 775 proteolytic activity 0.0, lipolytic activity 23.96 mm and Str.diaceti lactis No. 1506 proteolytic activity 1.47 mg%, lipolytic activity 0 , 0. Ratio Str. lac - tis and Str.diacetilactis 1: 1. After a full bath, the cream and leaven are mixed for 10-15 minutes and left to ferment. Sour cream at 22 ° C, is completed when the acidity of the clot is 55 ° T. Duration well 5 7454736

Ignani And h. At the end of souring plums-Protslagaema proteolytic and lipopiticheo

ki are thoroughly mixed to obtain single inactive bacterial starter for

native consistency and sent for long-life sour cream. Packed in povidovye bags, for them, ensures the safety of product quality,

They are bound with a string and put into cardboard-s. Economic efficiency from used drawers and stored on racks at 0-2 Swan of this method of preparation and storage.

for 6 months. smetane per 1 ton of product is 56.00 rubles.

table 2

Organo-Heltic Assessment Daily acidity, t. Extreme acidity, ° T Bunch density, g / cm

Nitrogen free amino groups (with milk control 11.2 mg%),

M1%

Claims (3)

1. Koroleva N. S. Technical microbiology of whole-milk products. M., 1975, with. 174. 2. Authors certificate of the USSR N 516393, cl. A 23 O 9/12, 1976. 3. Technological instructions for the production of sour cream, M., 1975 (prototype).