SU92653A1 - The method of obtaining dry dietary products - Google Patents

Description

Usually, yogurt, kefir and acidophilic milk is produced by leavening pasteurized and cooled to 22-40 natural milk with ferments prepared on pure cultures of lactic acid bacteria and a kefir starter. Sour milk, kefir and acidophilic milk can be made from whole or skimmed milk. However, the production of these dietary products is possible only at the enterprises of the dairy industries and in the dairy kitchens of medical hospitals, which have the necessary conditions for the preparation of lactic acid products with ferments of pure cultures. Supplying these products to people living in remote or industrial enterprises is difficult, since yogurt, kefir, and acidophilic milk cannot be transported over long distances due to spoilage during prolonged storage.

The described method makes it possible to obtain in a dry form dietary products, for example yogurt, kefir and acidophilic milk, the duration of the snoring of which is more than eight months.

The described method for the preparation of dry dietary products is 07 known in that pre-condensed milk is fermented with leaven of pure cultures and then dried.

The production of, for example, dry yogurt, powdered acidophilic milk and dried kefir, according to the described method, is carried out as follows.

Preparation of raw materials. The raw material for the production of dried dietary milk products is whole (standardized) or skimmed milk. The resulting milk is carefully filtered and pasteurized at 88-90 °. After the pasteurization of the milk and its heat treatment, it is started. Whole or skimmed milk is condensed in vacuum apparatuses in approximately 3.5- No. 92653 -2-- ..., .i. 4 times. Sukhr x still in this should be 38-42% in whole and neutral. After condensation, the milk is released |; |: the live-regeneration bath and cooled to 18-20 °. T {:) and lee ee yeast. Milk selected for ferment is pure, well-tinned tubs at 98 ° C followed by. you.d-11RGB iff) this temperature for 30 minutes. After that, the milk is cooled to the temperature of fermentation and then: 3.5–5% of the transfer ferment is added to the weight of the fermented milk. Fermented milk is mixed every 45-60 minutes, in order to avoid the appearance of lumps and grains of protein, and when lumps appear; finely ground to obtain a uniform liquid consistency. After the clot has been obtained and the desired acidity, the starter can be used for production. If ferment cannot be consumed at the moment of readiness, then it should be cooled to 8-10 °. Selection and preparation of the starter for obtaining dry yogurt. For a good yogurt, milkKiMa; sly streptococcus (dipole & cocci), .cccccccdcdcd and other lactic cultures, giving a viscous, dense texture, pleasant taste and aroma of yogurt, are selected. The selected lactic acid cultures are introduced into the prepared milk. The temperature of the fermentation is established depending on the races of lactic acid bacteria. After making pure cultures, the milk is placed in a thermostat and kept until the ferment is fully prepared. Preparation of condensed milk (non-fat and skimmed) for the production of dry yogurt. Condensed milk is poured into the intermediate bath and it is heated to 30-35 ° one hour before drying. Mixed yeast at the rate of 4.5% of the weight of the condensed milk supplied for drying is introduced into the heated milk. Ferment is added to condensed milk with constant and thorough mixing, which lasts 5 minutes. After that, the milk is allowed to stand for one hour and then proceed to drying. Preparation of IK Ib a bc and IH and e.c / g yog milk for the production of dry acidified milk (non-fat and non-fat). To obtain dry acidophilus milk, an acidophilus ferment is prepared for leavening of the condensed milk. Acidophilic starter culture is prepared separately for both mucosal and non-mucous strains. Pasteurized milk is cooled to a fermentation temperature of 40-42 °, after which the acidophilous culture portions of the prepared milk are separately fermented. Care, sourdough is the same as sourdough for dry yogurt. Non-skimmed or skimmed milk, intended for obtaining powdered acidophilic milk, is fermented with a previously prepared starter on the cultures of acidophilus bacterium (separately mucous and non-mucous) in an amount of 3% each: culture. For this, the intermediate bath is filled with condensed milk and heated to 40 ° and, with constant and thorough stirring, the HaiHi saiKiBaciKy is prepared. After the fermented milk, the milk is allowed to stand for one 4ajc and then the water is dried. Cooking dry kefir. Kefir starter dl. leavening condensed milk is prepared by leavening pasteurized milk with live kefir fungus. Fermentation of milk is carried out at 20-22 ° and at this temperature is kept in a thermostat to

when a clot appears, then kefir starter is poured off again and kept at 16-18 for 24 hours. After this, the condensed milk is fermented with prepared sourdough. Kefir starter is introduced in the amount of 6% of the weight of condensed milk one hour before the beginning of the essence at a milk temperature of 25. The rest of the operations and methods are the same as in the preparation of p-rosovac and acidophilus milk. Fermenting milk with live kefir fungus results in fermentation of complete symbiosis of cultures that are in certain ratios in live kefir fungus and turn into milk in the same ratio during the growth of the fungus.

All the sour milk, yogurt and kefir, and a c and d o f and light milk. To obtain dry yogurt, acidophilic milk and kefir, the milk fermented with the corresponding types of starter culture is dried on a nozzle spray. The temperature of the incoming air in the little thing should be no higher than 112-115 °, and the air temperature in the little place should not be higher than 55-62 °. In the production of dry kefir, the temperature of the incoming air in the dryer should not exceed 108-110 °, and the temperature of the air in the dryer should not exceed 55 °.

The obtained dry powder of yogurt, kefir, and acidophilus milk is immediately packaged in a container made of a material that does not allow moisture and allows storing the powder without air access.

For the manufacture of I kg of low-fat dietary product; 900 g of boiled water is taken, cooled to 35-45 °, and 100 g of the obtained non-fat powder is dissolved in it.

When preparing 1 kg of fatty dietary products, take 128 g of powder per 872 g of boiled water at 35–45 °.

Subject invention

A method of obtaining dry dietary products using milk condensation and drying it in a sprayed nourishment, characterized in that, in order to obtain a dietary product that is stable during storage, the condensed milk is fermented with leaven of pure cultures and then dried.

- -№ 92653