RU2376779C2 - Method of production of cultured paste-like milk foods - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. Method provides for pasteurisation of milk raw materials, its cooling till fermentation temperature, adding of acidophilum stab, thermophilic streptococcus and bifidobacterium, fermentation, cutting of curd, cooling, self-pressing and adding of filler. Whole milk is as raw material. Micro organisms cultures are used while immobilised on mixture of gelatine, pectin and starch in ratio 5:1:1 with its following drying. Vegetable filler is used as filler - sea-buckthorn in syrup or carrot puree or chicory in syrup.

EFFECT: invention provides for the increase of diet properties and end product food value.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the food and dairy industries.

A known method of producing a milk-protein product, which provides for pasteurization of milk raw materials, cooling it to the fermentation temperature, introducing the starter culture of the microbial association of kefir fungi and pure culture of Bulgarian sticks, taken in a ratio of 1: 1. After ripening, the molten biomass of kefir fungi is introduced, the mixture is stirred and heated to a temperature of 58-62 ° C for 10-15 minutes, while hot curd whey with a temperature of 80-85 ° C and an acidity of 90-110 ° T are introduced into it [Patent No. 2309601 , A23C 23/00].

The disadvantage of this method of obtaining a milk-protein product is the lack of probiotic properties, not high organoleptic characteristics.

Closest to the claimed invention is a method for producing fermented milk paste, the essence of which is that a mixture of buttermilk and skim milk in a ratio of 3: 1 is pasteurized, cooled to a fermentation temperature, rennet, calcium chloride and a starter culture including an acidophilic bacillus, thermophilic streptococcus are introduced and bifidobacteria in a ratio of 1: 5: 5 in an amount of 0.5 wt.% carry out fermentation, cutting the clot, cooling, self-pressing, pressing, normalizing and making fillers [Patent No. 2040184 , A23C 9/12, A23C 17/02].

The disadvantage of this method of producing a protein fermented milk product is the low viability of probiotic microorganisms and low nutritional value.

The technical result of the invention is to improve the dietary properties of the finished product, nutritional value.

The technical result is achieved in that a method for the production of a sour-milk pasty product, which involves pasteurizing dairy raw materials, cooling them to the fermentation temperature, introducing cultures of acidophilus bacilli, thermophilic streptococcus and bifidobacteria, fermenting, cutting the clot, cooling, self-pressing and making fillers, as milk whole milk is used, microorganism cultures are used immobilized on a mixture of gelatin, pectin and starch, respectively wearing 5: 1: 1, followed by drying.

The introduction of fermented milk paste-like product as a starter culture of Lactobacillus acidophilus, Bifidumbacterium lactis, Streptococcus thermophilus microorganisms immobilized on a mixture of gelatin, pectin and starch (in a 5: 1: 1 ratio), followed by drying, enriches the product with viable microflora. Gelatin and starch contribute to the formation of the consistency of the product, and pectin gives the product detoxifying properties, as it is able to bind toxic elements and radionuclides and remove them from the human body, the resulting product has improved dietary properties and increases nutritional value.

The use of whole milk as a raw milk increases the nutritional value of a sour-milk pasty product.

Example 1. A method for the production of a sour-milk pasty product is carried out as follows: the raw milk is taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (no more than 6 hours), then the milk is heated to 55 ± 2 ° C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 90-92 ° C with a holding time of 2-3 s and cooled to a fermentation temperature of 36-38 ° C. Introduce immobilized on gelatin, pectin and starch, and then dried and crushed cultures of microorganisms. The mixture is stirred for 15-20 minutes, left alone for 30 ± 5 minutes, stirred again for 15-20 minutes and fermented at a temperature of 37-43 ° C for 6-8 hours until a strong clot and active pH are formed. 4.4-4.8. The resulting clot is cut into cubes with an edge of 2 cm and cooled to 18-22 ° C. The cut clot is left alone for 30-35 min to compact and separate the serum, after which it is self-pressed for 2-3 hours at 8 ± 2 ° C and sea buckthorn is added in syrup, mixed and packaged.

Example 2. A method of producing a sour-milk pasty product is carried out as follows: the raw milk is taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to 55 ± 2 ° C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 90-92 ° C with a holding time of 2-3 s and cooled to a fermentation temperature of 36-38 ° C. Introduce immobilized on gelatin, pectin and starch, and then dried and crushed cultures of microorganisms. The mixture is stirred for 15-20 minutes, left alone for 30 ± 5 minutes, stirred again for 15-20 minutes and fermented at a temperature of 37-43 ° C for 6-8 hours until a strong clot and active pH are formed. 4.4-4.8. The resulting clot is cut into cubes with an edge of 2 cm and cooled to 18-22 ° C. The cut clot is left alone for 30-35 min to compact and separate the serum, after which it is self-pressed for 2-3 hours at 8 ± 2 ° C and carrot puree is added, mixed, packaged.

Example 3. A method for the production of a sour-milk pasty product is carried out as follows: the raw milk is taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to 55 ± 2 ° C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 90-92 ° C with a holding time of 2-3 s and cooled to a fermentation temperature of 36-38 ° C. Introduce immobilized on gelatin, pectin and starch, and then dried and crushed cultures of microorganisms. The mixture is stirred for 15-20 minutes, left alone for 30 ± 5 minutes, stirred again for 15-20 minutes and fermented at a temperature of 37-43 ° C for 6-8 hours until a strong clot and active pH are formed. 4.4-4.8. The resulting clot is cut into cubes with an edge of 2 cm and cooled to 18-22 ° C. The cut clot is left alone for 30-35 min to compact and separate the serum, after which it is self-pressed for 2-3 hours at 8 ± 2 ° C and the chicory is added in syrup, mixed, packaged.

Microorganisms immobilized on a mixture of gelatin, pectin and starch are a combination of Lactobacillus acidophilus, Bifidumbacterium lactis, Streptococcus thermophilus. Immobilization of cultures is carried out by the method of encapsulation. For this, the suspension of microorganism cells is mixed with a solution of gelatin, pectin and starch (in a ratio of 5: 1: 1) at a temperature of 40 ± 2 ° C and encapsulated in a cooled solution of sodium chloride with constant stirring, incubated for 20 minutes to solidify. Drying is carried out at a temperature of 27 ± 2 ° for 12-14 hours. The immobilization of microorganisms allows to increase their viability both in technological processes of product production and in the human body when using a sour-milk pasty product and to increase the stability of the probiotic properties of the finished product.

Table 1 shows examples of formulations of the proposed fermented milk pasty product.

Table 1 Sour-milk pasty recipe Name of components Recipe per 1000 kg one 2 3 Whole milk with a fat mass fraction of 2.5% 830 850 900 Microorganism cultures immobilized and dried on a mixture of gelatin, pectin and starch: Lactobacillus acidophilus, fifty fifty fifty Bifidumbacterium lactis, Streptococcus thermophilus Herbal filler - sea buckthorn in syrup 120 - - Herbal filler - carrot puree - one hundred - Herbal filler - chicory in syrup - - fifty Total 1000 1000 1000

Table 2 shows the organoleptic characteristics of the sour-milk pasty product according to the proposed formulations.

table 2 Organoleptic characteristics of fermented milk pasty product The name of indicators Characteristic recipe 1 recipe 2 recipe 3 Consistency Homogeneous, pasty, tender Homogeneous, pasty, tender Homogeneous, pasty, tender Taste and smell Pure, sour-milk, without extraneous smacks and smells, sweet and sour, with the taste of sea buckthorn Pure, sour-milk, without extraneous smacks and smells, sweet and sour with the taste of carrots Pure, sour-milk, without extraneous smacks and smells, sweet and sour with chicory flavor Color Homogeneous, due to the color of the filler introduced

This method of production of fermented milk pasty product allows you to expand the range of products for functional use.

The use of immobilized and dried cultures of microorganisms as a starter culture allows increasing the viability of probiotic microorganisms, since immobilization increases the resistance of microorganisms to adverse conditions during the production of the product and overcoming the acid barrier of the human gastrointestinal tract.

The introduction of vegetable fillers allows you to get a product with pleasant organoleptic characteristics and high nutritional value.

Sour-milk pasty product is recommended for nutrition of people in conditions of adverse environmental and hygiene factors, as well as for mass nutrition.

The proposed method for the production of fermented milk pasty product was tested in laboratory conditions at the Department of Technology of Milk and Dairy Products of the Federal State Educational Establishment of Higher Professional Education “Omsk State Agrarian University”.

Claims (2)

1. A method for the production of a sour-milk pasty product, which involves pasteurizing dairy raw materials, cooling them to a fermentation temperature, introducing cultures of acidophilus bacteria, thermophilic streptococcus and bifidobacteria, fermenting, cutting a clot, cooling, self-pressing and making a filler, characterized in that it is a dairy raw material use whole milk, cultures of microorganisms are used immobilized on a mixture of gelatin, pectin and starch in a ratio of 5: 1: 1 followed by drying them conductive. 2. The method according to claim 1, characterized in that the vegetable filler is used as a filler - sea buckthorn in syrup, or carrot puree, or chicory in syrup.