SU938895A1 - Cultured cream production method - Google Patents

Description

(54) METHOD OF MANUFACTURE SOMETANES

one

The invention relates to the dairy industry.

A known method for the production of sour cream, which involves mixing the fatty component with milk and dry milk products, pasteurizing the resulting mixture, homogenizing, cooling, ripening, packaging, packaging and ripening r.

The disadvantage of the method is that only high quality butter is used as a raw material for its implementation, which significantly limits the production of sour cream and eliminates the possibility of using low-quality butter, but having high-quality fat. Along with this, the protein component of butter, which is mainly in a denatured state, has reduced hydrophilic properties, which ultimately has a negative effect on the consistency of sour cream, i.e.

whey is excreted from the product during storage.

The purpose of the invention is to improve the consistency of the finished product and storage stability.

The goal is achieved in that the method of mixing the fat component with milk and dry milk products, pasteurizing the mixture, homogenization, cooling, ripening, packaging, packaging and ripening use fat content 99-99 as a fat component. , 8% in the amount of 12.1-38.3%.

For example, produce 2 tons of sour cream 25% fat. To do this, the mixture is prepared as follows: a k6k kg molten milk fat melted at 50 ° C brings 212 kg of whole dried milk dissolved a. 500 kg of drinking water, add 72i kg of drinking water for normalization. The mixture is stirred to obtain a homogeneous mass, pasteurized at, cooled to, homogenized at a pressure of 100 atm, to obtain a stable emulsion (cream). The resulting cream is cooled to a temperature | Souring is 18-20 ° C and is introduced in 2% sourdough. Fermentation takes place over 16 hours, after which the product is packaged, labeled, cooled before and left to mature. The resulting product has a clean, sour-milk taste and smell, a moderately thick, uniform consistency. As an initial variant, the production of sour cream of 25% fat content from amateur butter is taken, and as proposed, from milk fat.

For the production of 1 ton of sour cream 25 fat in the original version, the consumption of amateur oil is 2–9 kg, whole milk powder 98 kg, fermented milk - 50 kg. Water nutrient 5bz kg; In the proposed embodiment, the consumption of milk fat (99 fat content) is 232 kg, whole powdered milk 106 kg, fermented milk 50% kg, drinking water 6l2 kg (the protein content in reconstituted cream was also taken into account when preparing the recipe).

The costs associated with processing the mixture prepared according to the recipes given are in both variants P not significant. The cost of amateur oil, necessary for the production of 1 ton of 25% fat, is 962.37 rubles. (289 X 3,325) at the wholesale price for 1 kg is 3,325 rubles, and the cost of milk fat is 793 RUB. (232 X 3,) at wholesale price for

1 kg 3, | 2 rubles (for the wholesale price of milk fat a similar indicator was accepted, melted butter indicator). The savings for this item is

168.93 rub. (962.37-793,).

The cost of whole milk powder in the original version is 153.86 rubles. (98 X 1.57), and in the proposed - 166.2 (106 X 1.57) with

wholesale price for 1 kg 1.57 rub. The cost overrun for this item is 12.56 rubles (166, - 153.86).

The cost of the starter in both versions are the same.

Thus, the expected economic effect from using milk fat to produce 1 ton of sour cream of 25% fat is 156.37 rubles. (178.93 - 12.56).

Claims (1)

1. Change N 1 to the technological instruction for the production of sour cream using butter or plastic cream. Approved Minm somolprom of the USSR 15.05.71 (prototype).