SU858715A1 - Method of preparing beverage from buttermilk - Google Patents

Description

one

This invention relates to milk production and can be used in the production of sour milk drinks from buttermilk.

There are known methods for producing drinks from buttermilk, as with the addition of lipolized cream, honey-milk product using buttermilk, with fruit flavors, with the addition of flour and sugar. .

The closest to the proposed technical essence is a method of producing a drink from buttermilk, involving the introduction of a protein fortifier into the milk base, pasteurization of the resulting mixture, cooling to the fermentation temperature, addition of ferment, fermentation, cooling and packaging {11.

The disadvantage of this method is that in order to obtain the required consistency of the beverage, the fermentation is carried out with a sourdough, including lactic acid, acetic acid bacteria and yeast, and sodium caeoyate is used as a protein fortifier.

The purpose of the invention is to increase the biological value of the drink and improve it. the effect of its rrhanoleptic properties.

The goal is achieved by the fact that in the production method, The buttermilk beverage, which incorporates the protein fortifier into the milk base, pasteurizes the resulting mixture, cooling to the fermentation temperature, the addition of the starter, fermentation, cooling and packaging, using a fermented mixture obtained by mixing 47-59% pehty with 35- 45% vegetable protein, 0, egg yolk, mixing the resulting mixture, making 4.5 5, 5% ferment pure cultures and 0.00215 0.003% pepsin, followed by homogenization of the mixture at a pressure of 5.0-7.5 MPa and maturation during 3648 h at 16-18 ° C.

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In addition, pure cultures of lactic streptococcus and acidophilus bacilli, taken in a 4: 1 ratio, are used as the starter of the protein fortifier.

The proposed method is carried out as follows.

Prepared enzyme protein mixture in the amount of 2.5 - 3.5% is added to the buttermilk and is pasteurized at 8530 90 ° G for 5-10 minutes. Cool

Claims (3)

Claim 1. A method of producing a drink from buttermilk, comprising introducing a protein fortifier into the milk base, pasteurizing the resulting mixture, 30 cooling to the fermentation temperature, introducing fermentation, fermentation, cooling and packaging, characterized in that, in order to increase the biological value of nutrition and improve its organoleptic properties, a fermented mixture obtained by mixing 47-59% buttermilk with 35-45% of plant protein, 0.1-0.3% of egg yolk, mixing the resulting mixture, introducing 4.5-5.5% of the starter culture of pure cultures and 0.002-0.003% of pepsin, followed by homogenization of the mixture. at a pressure of 5.0-7.5 MPa and maturing for 36-48 hours at 16-18 ° C. 2. The method of pop. 1, characterized in that pure dairy cultures are used as the starter of the protein fortifier 5® logo of streptococcus and acidophilus bacillus, taken in a ratio of 4: 1.