WO2017105287A1

WO2017105287A1 - Method for producing sour cream from baked milk

Info

Publication number: WO2017105287A1
Application number: PCT/RU2016/000875
Authority: WO
Inventors: Николай Михайлович АВЕТИКЯН; Ольга Валерьевна ВОРОПАЕВА; Корчак Здзислав КОНРАД; Нина Александровна АКОВБЯН
Original assignee: Акционерное общество "ДАНОН РОССИЯ"
Priority date: 2015-12-17
Filing date: 2016-12-14
Publication date: 2017-06-22
Also published as: AR108216A1; EA035807B1; RU2612633C1; UA122356C2; EA201800374A1

Abstract

The invention relates to the dairy industry, and specifically to a technique for producing sour cream from baked milk. The technical result of the claimed invention consists in using baked milk for producing a product, specifically sour cream, having a dense, viscous consistency and the flavor and aroma of baked milk. The technical result is achieved in a method for producing sour cream from baked milk, which includes the following stages: purifying an initial raw milk material, subjecting same to preprocessing, separating into high-fat cream and fat-free milk, producing a normalized mixture by mixing the high-fat cream and fat-free baked milk, homogenization and pasteurization, cooling to a fermentation temperature and ripening until clotting is achieved via a thermostatic method or reservoir method.

Description

Method for the production of sour cream from baked milk.

The invention relates to the dairy industry, in particular to a technology for the production of sour cream from baked milk.

The prior art there are many different ways of producing sour cream.

For example, from patent RU 2126635 C 1, A 23 C 13/16, 02.27.1999, there is a known method for the production of sour cream, which includes the normalization of fat cream, pasteurization, homogenization, cooling to a fermentation temperature, mixing the cream to a homogeneous consistency, introducing a mixture of starter cultures containing Dnepryanskaya sourdough, sour cream sourdough cultures, Uglichskaya sourdough and mesophilic and thermophilic lactic streptococcus bacterial dry concentrate, which are taken in equal doses in an amount of 5-10% of the total weight, mix yivanie, ripening to obtain the finished product with an acidity of 60-105 ° T, packaging and ripening.

From patent RU 94024140 A1, A 23 C 13/12, 1996, there is a known method for the production of sour cream, including the normalization of fat cream, pasteurization, homogenization, cooling to a fermentation temperature of 22-35 ° C, the introduction of a starter containing producers of vitamins of group B, mixing for no more than 10 minutes; ripening at 30-32 ° С for 4-7 hours; repeated mixing for no more than 3 minutes; packaging and ripening.

From patent SU 1757567 A, A 23 C 13/16, 1992, there is known a method for producing sour cream with the processes of normalizing cream for fat, pasteurization, homogenization, cooling to a fermentation temperature, introducing a mixture of starter cultures, fermentation, stirring, packaging and ripening.

However, in the prior art methods are not disclosed for obtaining the production of melted sour cream with baked milk.

SUBSTITUTE SHEET (RULE 26) The objective of the claimed invention is to develop a new method aimed at obtaining a new product - sour cream with baked milk.

The technical result of the claimed invention is to obtain a product, namely sour cream with baked milk with a dense viscous texture, taste and aroma of baked milk.

The technical result is achieved by the fact that the method for the production of sour cream from baked milk includes the following steps: purification of the raw milk raw material, its primary processing, separation into high-fat cream and skim milk, heating skim milk, obtaining a normalized mixture by mixing high-fat cream and skim baked milk milk, homogenization and pasteurization, cooling to the fermentation temperature and fermentation to the formation of a clot by thermostatic or reservoir methods.

The stages of the sequence of actions of the technological process for the production of sour cream with baked milk are shown in the flowchart, where 1 is milk purification;

2- Milk cooling;

3 - Intermediate storage;

4-Separation of milk;

5 - Pasteurization, heating, cooling skim baked milk;

6- Normalization of cream;

7- Intermediate storage of the normalized mixture;

8-homogenization;

9- Pasteurization;

10- Thermostatic production method;

11 - Cooling to the fermentation temperature, fermentation after making fermentation;

SUBSTITUTE SHEET (RULE 26) 12- Heating the mixture after cooling;

13 - Packing, packaging, marking;

14- Sewing;

15- Cooling, ripening;

16-reservoir production method;

17- Cooling to the fermentation temperature, fermentation;

18- Fermentation, mixing, partial cooling of the clot;

19- Packing, packaging, labeling. The essence of the claimed method is as follows.

The raw milk enters the tank, where its quality indicators and mass are determined, then the raw milk is cleaned of mechanical impurities on centrifugal milk cleaners or passed through filter materials. Then the milk is sent for processing or cooled to a temperature of (4 ± 2) ° C and sent to tanks for intermediate storage. The permissible storage time of chilled milk before processing at a temperature of not more than 4 ° C should not exceed 12 hours, at a temperature of not more than 6 ° C should not exceed 6 hours. If it is necessary to store chilled milk / cream for more than the specified time, milk / cream is pasteurized at a temperature of (76 ± 2) ° С with an exposure of (18 ± 2) sec. followed by cooling to a temperature of (4 ± 2) ° C and sent to intermediate storage.

Next, the milk is separated into high-fat cream and skim milk at a temperature of 35-40 ° C. Skim milk is pasteurized at a temperature of 95 ° C on a plate-cooling unit, followed by heating to a temperature of 95-97 ° C and holding at this temperature for 1-4 hours. It is at this temperature that the specific properties of milk are achieved - color changes to the side

SUBSTITUTE SHEET (RULE 26) brown and taste - towards melted. The end of the heating process is determined by acidity (not more than 21 ° T and the color of the product, which is determined by the device NCS).

Next, cream is normalized by the mass fraction of fat in the tank by mixing high-fat cream and skimmed baked milk so that the mass fraction of fat in the products is no less than the prescribed formulation for this type of product.

The normalized mixture is heated to a temperature of (60-75) ° С, homogenization is directed at a pressure for sour cream with a ppm of 10-15% (12-15) MPa, a ppm of 17-22% (9- 12) MPa, ppm 25-32% (8-11) MPa, ppm 34-40% (7-10) MPa. It is allowed to use a two-stage homogenization scheme, while the pressure in the second stage should be no more than 30% of the pressure value in the first stage.

The homogenized mixture is pasteurized depending on the type of equipment installed at a temperature of (95 ± 2) ° C with a holding time of 5 minutes. After that, the normalized mixture is cooled to the fermentation temperature (22-35) ° C and sent to the tank with the jacket. The fermentation of the normalized mixture is carried out in a stream, or in tanks, providing the possibility of cooling and uniform mixing of the mixture. Ferment is introduced in accordance with the instructions for use and the recommendations of manufacturers. The fermented mixture is stirred for at least 15 minutes. Bacterial starter cultures consist of a mixture of lactococci and thermophilic lactic streptococci.

Sour cream with baked milk can be made in two ways by thermostatic and tank methods.

Thermostatic method.

If the fermented mixture was cooled to (4 ± 2) ° C, then immediately before packing it is heated to a temperature of (22-35) ° C and sent to the packaging. In the process of bottling fermented normalized mixture

SUBSTITUTE SHEET (RULE 26) mix occasionally. The packaged mixture is sent to a thermostatic chamber for ripening at a temperature of (22-35) ° С for 6 to 12 hours until the formation of a clot of titratable acidity (50-70) ° Т and ph (4.6 ± 0.5). The end of the ripening is determined by the nature of the clot and acidity. The fermented mixture is cooled in a refrigerator to a temperature of (4 ± 2) ° C. Along with cooling, maturation occurs.

The duration of product cooling in the refrigerator is regulated by the manufacturer. After cooling and ripening, the technological process of thermostat sour cream is considered complete and the product is ready for sale.

Reserve arry way.

The process of ripening the normalized mixture is carried out in tanks, providing the possibility of cooling and uniform mixing. Fermentation of the normalized mixture is carried out at a temperature of (22-35) ° C for 6-12 hours until the formation of a clot of titratable acidity (50-70) ° T and ph (4.6 ± 0.5). The end of the ripening is determined by the nature of the clot and acidity. The fermented mixture is stirred until a uniform consistency is obtained from 3 minutes to 15 minutes and sent to the packaging. During the bottling process, the fermented mixture is periodically mixed. Partial cooling of fermented cream to a temperature of 16-22 ° C is allowed by putting ice water into the jacket of the tank and periodically mixing the clot or cooling through a plate cooler.

After packaging and labeling, the fermented mixture is cooled in a refrigerator to a temperature of (4 ± 2) ° С. Along with cooling, maturation occurs.

The duration of cooling the product in the refrigerator is 12 hours

SUBSTITUTE SHEET (RULE 26) b

The difference between the thermostatic method and the tank method is that with the tank method, the ripening process is carried out in a container, and the already fermented product is packaged in a container. The product is obtained with a broken clot. In the case of the thermostatic method, the ripening process is carried out in a single package. Thanks to the thermostatic method, the resulting product with an undisturbed clot. In both cases, the resulting product has a viscous sufficient thick consistency, with a pronounced taste of baked milk and light brown color.

Sour cream from baked milk has a pronounced taste and aroma of baked milk, a dense viscous consistency and can be stored without loss of consumer properties for 30 days at a temperature of 2-6 ° C. organoleptic characteristics of sour cream meets the requirements specified in table 1.

According to the physico-chemical parameters, sour cream must meet the requirements specified in table 2.

SUBSTITUTE SHEET (RULE 26)

SUBSTITUTE SHEET (RULE 26)

Claims

Claim.

A method for the production of sour cream from baked milk, including purification of raw milk raw materials, its primary processing, separation into high-fat cream and skim milk, heating skim milk, obtaining a normalized mixture by mixing high-fat cream and skim baked milk, homogenization and pasteurization, cooling to the fermentation temperature and ripening until clot formation by thermostatic or reservoir methods.

SUBSTITUTE SHEET (RULE 26)