UA155857U - A method of producing yogurt with vitamins - Google Patents

Abstract

The method for producing yogurt with vitamins includes the following stages: acceptance and quality assessment of whole cow's milk of at least the highest grade, temporary storage of milk, normalization of the milk mixture by mass fraction of fat and solids, preparation and introduction of dry components and vitamin preparations, heating, homogenization, fermentation, fermentation, cooling, packaging, labeling. Vitamin A, D, and E preparations are added as a vitamin supplement, having previously dissolved them in cream, and vitamin C preparation, which is added at the stage of introducing dry ingredients, and rice flour is added as a consistency stabilizer.

Description

The useful model belongs to the dairy industry and can be used in the production of fermented milk drinks, in particular drinkable yogurts. The method makes it possible to expand the assortment of fortified fermented milk drinks.

There is a known method of production of bifidoyogurt 1.5 95 vitaminized Classic Voloshkove pole (see TU U 15.5-19492247-006-2003), which is obtained from a normalized homogenized pasteurized milk mixture with a mass fraction of fat 1.5 9o, which includes cow's milk whole and skimmed cow's milk, milk protein concentrate, pectin stabilizer, yogurt starter with bifidobacteria, vitamins A, O, E. There is also a known method of producing vitaminized yogurts (see: TU U 15.8-21604587-009:2008), which is made according to known technology using a vitamin supplement consisting of vitamins: A, 0, and

E. The method of production of yogurt with multivitamin premixes according to TU 9222-217-00419785-00 is also known. Yogurt, which is distinguished by the fact that a separate vitamin or multivitamin premix is added as a vitamin supplement, which is currently not available for use. This production method was chosen as a close analogue.

A close analogue and the claimed useful model have the following common features: - the product is obtained from a normalized homogenized pasteurized milk mixture; - the presence of fat-soluble vitamins in the yogurt recipe.

The disadvantages of these methods are that the product recipe provides for the introduction of only one vitamin, or a complex of only fat-soluble vitamins, as well as the use of pectin as a stabilizer, which can increase the acidity of the product, or the absence of a stabilizer, which can lead to the separation of serum during storage , as well as a low mass fraction of fat, which has a worse effect on the assimilation of fat-soluble vitamins in comparison with the presented useful model.

The useful model is based on the task of developing a method of producing yogurt with vitamins by using raw cow's milk, whole milk cream, skim milk powder, fat-soluble vitamins A, 0, E, vitamin C and rice flour as a stabilizer.

The task is solved in the method of production of yogurt with vitamins, which includes the following stages: acceptance and evaluation of the quality of whole cow's milk not lower than the highest

From the variety, temporary storage of milk, normalization of the milk mixture according to the mass fraction of fat and dry substances, preparation and introduction of dry components and vitamin preparations, heating, homogenization, leavening, fermentation, cooling, packaging, labeling, according to a useful model, how a vitamin supplement is introduced preparations of fat-soluble vitamins A, 0, E, having previously dissolved them in cream, and the preparation of vitamin C, which is introduced at the stage of introduction of dry components, and rice flour is introduced as a consistency stabilizer.

The causal relationship between the set of proposed new and known essential features and the technical result is as follows.

The use of a complex of vitamin preparations provides a product with high organoleptic characteristics with a vitamin content that will cover, on average, up to

ЗО 95 of the daily need for them, provided that yogurt with vitamins is consumed at least 500 g per day. The reservoir method of production of yogurt with vitamins does not require additional technological operations, except for the preparation and introduction of vitamin preparations.

The method is carried out as follows:

Whole milk is accepted in terms of quantity and quality, it must meet the requirements of DSTU 3662:2018 "Raw cow's milk. Technical conditions" not lower than the "Higher" grade.

Normalization of milk is carried out by the method of pouring (mixing of whole milk with cream with a mass of not less than 30 95 according to calculation formulas), which ensures the production of a product with a standard fat content by mass. Pre-sifted sugar is added to a part of whole milk (in the case of production of sweet yogurt with vitamins), mixed with rice flour, dry skimmed milk, vitamin C (according to the recipe) and dissolved in raw normalized mixture for yogurt at a temperature of 20-26 " C, in a ratio of 1:10, the mixture is stirred and kept for 20-30 minutes until the dry components completely dissolve, then it is heated to 50...527C and, with constant stirring, kept for another 20...30 minutes, for partial swelling of rice starch flour, the prepared mixture is introduced into the main mass of the milk mixture for yogurt immediately before the start of the homogenization and pasteurization process.

ZO 95 at a temperature of (20:-2) "C, intensively mixed until a uniform consistency is reached (10...15 minutes), after which it is added to the yogurt mixture described above, mixed for 10...15 minutes and heated before homogenization to a temperature of (7025) "C and the mixture is homogenized under a pressure of 10-12 MPa. Next, the mixture is pasteurized at Her (92522) C without exposure and cooled to the fermentation temperature of 42...43 C. The mixture is fermented with sourdough for yogurt directly applied in the tank with constant stirring for 15 minutes. The mixture is fermented in the tank at a temperature of 37-43 "C depending on the specific composition of the sourdough according to the manufacturer's recommendation for 6-8 hours until the active acidity of pH 4.6-4.4 and the titrated acidity of 70-80"T are reached. The fermented curd is cooled in the tank with periodic stirring to a temperature of 20 -25 7C by supplying ice water with a temperature of (2522) "C into the jacket of the tank. After 30-60 min. the clot is mixed until a uniform consistency is reached. Further mixing is carried out periodically in order to cool the clot to the desired temperature. The duration of the cooling process is no more than 2-2.5 hours. Yogurt with vitamins is packaged in a PET bottle at a temperature of 20-25 "C. The packaged product is sent for storage in a refrigerating chamber for further cooling to a temperature of no more than 6 "C, after which the technological process is considered complete. The cooling of the product packed in a PET bottle to a temperature of no more than b"C takes place within 20 hours from the moment of the end of the packaging process. The product is stored at an air temperature of (442)"C for no more than 14 days.

Examples of the implementation of the method.

The method is carried out as described above, whole cow's milk was normalized according to the mass fraction of fat, 10 95 was separated from the mass, into which 0.7 96 of dry skimmed milk, 0.2 95 of rice flour, 0.0057 95 of vitamin C preparation were added , ascorbic acid powder 1000 mg/g, the added ingredients were mixed and dissolved in whole milk as described above. Preparations of fat-soluble vitamins were prepared in parallel: 0.0024 95 vitamin E preparation, alpha-tocopherol acetate oil solution 300 mg/ml, 0.00157 95 vitamin preparation were added to cream with a mass fraction of fat 30 95 at a temperature (20:22) A, retinol acetate oily solution 34.4 mg/ml, 0.004 96 preparation of vitamin Oz, cholecalciferol oily solution 0.375 mg/ml, intensively stirred for 10...15 minutes and added to the main mixture, the mixture was homogenized at a temperature (70:25 ) "C and a pressure of 10-12 MPa, and pasteurized at a temperature of (9222) "C without holding and cooled to a fermentation temperature of 42...43 "C, after which it was fed into a container for fermentation and fermentation and sourdough for yogurt was introduced,

Zo in the amount recommended by the sourdough manufacturer.

Fermentation was carried out for 6 hours at 40 "C until the pH of the curd reached 4.7 units, the fermented curd was cooled to 22 "C for 2 hours, mixed for 15 minutes and packaged in PET bottles, and then cooled to a storage temperature of 4 "C.

The organoleptic, physicochemical and microbiological indicators of the obtained yogurt with vitamins are given in the table. 1 and 2, respectively.

Table 1

Organoleptic indicators of yogurt with vitamins in comparison with a close analogue

Names of flavors and odors extraneous flavors and odors without whey separation whey separation for the entire mass of the product for the entire mass of the product

Table 2 physico-chemical and microbiological indicators of yogurt with vitamins in comparison with a close analogue

A close analogue by example

KUO I. I

Claims (1)

USEFUL MODEL FORMULA The method of production of yogurt with vitamins, which includes the following stages: acceptance and evaluation of the quality of whole cow's milk not lower than the highest grade, temporary storage of milk, normalization of the milk mixture according to the mass fraction of fat and dry substances, preparation and introduction of dry components and vitamin preparations, heating, homogenization, fermentation, fermentation, cooling, packaging, labeling, which differs in that preparations of fat-soluble vitamins A, Y, E are introduced as a vitamin supplement, having previously dissolved them in cream, and a preparation of vitamin C, which is introduced at the stage of introduction of dry components, as well as as a consistency stabilizer add rice flour.