RU2819885C1 - Stabilizer for dairy products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: stabilizer for fermented milk products contains in its composition wt.%: hydroxypropylene-starch phosphate – 30–50%; acetylated distarch adipate – 40–60%; pectin – 2–5%; gelatine – 2–5%; guar gum – 0.5–2%.

EFFECT: invention enables to achieve the required balance between creaminess and density of yoghurt, which makes it more pleasant for consumers, as well as stability and preservation of the yoghurt structure.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry. It is used in the production of fermented dairy, dairy composite and milk-containing products, including those with a milk fat substitute, produced using the technology of fermented milk products, such as dessert yogurt, drinking yogurt, kefir product, yogurt, fermented baked milk and others.

Known document RF 2178977, publ. 02/10/2002, which discloses an additive to food products of the liquid group, which also contains a composition of L-ascorbic acid and sodium D-isoascorbate, vitamin E, vitamin D2 and mineral salts. The invention makes it possible to increase the shelf life of food products due to the stabilization of β-carotene included in the proposed additive in aqueous media.

Known document RF 2565551, publ. 10.20.2015, which discloses an invention related to dairy products, namely a dairy dessert as initial components, which includes orange juice, milk, cream 35% fat, eggs, a sweetener and a structure stabilizer, fructose is used as a sweetener, and fructose is used as a stabilizer - apple-citrus pectin in the form of a 1% aqueous solution and Citri-Fi dietary fiber, mixed with milk and water in a ratio of 0.7:4.7:4.7 with the following ratio of initial components, wt. g/kg: orange juice - 120-150, fructose - 140-160, eggs - 70-90, milk - 180-200, cream 35% fat - 80-110, apple-citrus pectin - 60-65, dietary fiber “ Citri-fi” - 25-35, water - the rest. The invention makes it possible to obtain a product with high nutritional value, reduced calorie content, preventive action, increased shelf life and pronounced functional properties.

Known document RF 2311788, publ. 12/10/2007, which discloses an invention related to the dairy industry and can be used in the production of curd products. The product contains low-fat quark, cream with a mass fraction of fat of 20%, collagen-containing additive, Stabisol MS 60 and skim milk. The curd product may also contain flavoring agents. The invention makes it possible to expand the range of curd products produced, increase nutritional value while reducing calorie content, give the product preventive properties, improve the taste of the product, reduce cost and increase shelf life.

As can be seen from the prior art and known documents, the addition of stabilizers and additives to food products is widespread, and such additives are especially widespread in the production of dairy products.

The objective of the invention is to expand the arsenal of known stabilizers and food additives used in the production of dairy products and fermented milk products and, accordingly, to create the Fabricus KM stabilizer.

The technical result is that the stabilizer improves the quality of the product and preserves its properties throughout the entire shelf life, namely, the stabilizer is a special additive that ensures the stability of the structure of fermented milk products. The stabilizer allows you to keep the texture and consistency of the product unchanged both after packaging and during storage. Thanks to this, dairy products look attractive and appetizing even long after production.

In addition, the stabilizer is intended to improve quality and taste characteristics. It achieves the right balance between creaminess and thickness of yogurt, making it more enjoyable for consumers. Thanks to the stability and preservation of the structure of yogurt, manufacturers can create different flavors and add a variety of toppings and fruits without fear that the product will lose its quality.

An important property of the proposed stabilizer is the ability to vary production technology and partially replace dairy raw materials. This is necessary for manufacturers who can save on raw materials and at the same time maintain high quality of the finished product. Moreover, the use of stabilizers can reduce production costs and increase its efficiency.

Another important property of this stabilizer is the ability to increase the aggregative stability of the protein to high temperatures. This is especially true in the production of heat-treated products. Thanks to the use of this stabilizer, the protein retains its structure and functional properties even at high temperatures, which makes it possible to obtain products with the best organoleptic characteristics.

Thus, we can draw the obvious conclusion that the proposed stabilizer for dairy products:

- Provides a homogeneous, creamy consistency and glossy surface.

- Reduces the tendency to syneresis during storage.

- Increases resistance to mechanical stress during packaging and transportation.

- Increases the thermal stability of finished products.

- Allows you to vary production technology and partially replace dairy raw materials.

The technical result is achieved due to the stabilizer for dairy products, the following recipe (in% of the total mass of the mixture):

E1442 (Hydroxypropylene starch phosphate) - 30-50%

E 1422 (acetylated distarch adipate) - 40-60%

E 440 (Pectin) -2-5%

Gelatin -2-5%

E 412 (Guar gum) -0.5-2%

The stabilizer is obtained by mechanically mixing the constituent components in a mixing plant until a homogeneous composition of the mixture is ensured.

Application rates:

The stabilizer is characterized by an optimal dose of addition to the mixture. Table 1 shows the optimal rates for introducing a stabilizer in fermented milk products; examples are given both with sour cream and sour cream products of varying degrees of fat content, and with common dairy products.

Table 1. Name of product Stabilizer application rate
(in% of the total mass of the normalized mixture) Sour cream (sour cream product) 10% 0.6-0.8% Sour cream (sour cream product) 15% 0.4-0.6% Sour cream (sour cream product) 20% 0.3-0.5% Yogurt, kefir, fermented baked milk 2.5-3.2% 0.3-0.7% Dessert yogurt 2.5-3.2% 1.2-1.7%

Method of application of the proposed stabilizer:

The stabilizer (complex food additive) is added in dry form through a dispersant pump at the stage of recovery of dry components, it is possible with the addition of SOM, SCM, or into a ready-made mixture before homogenization and pasteurization. The application process depends on the technological features of the equipment. The complex food additive is added in parts, ensuring that no lumps are formed and that it is evenly distributed in the mixture. When making a product using sugar, it is recommended to pre-mix the food additive with sugar.

After adding a stabilizer for dairy products (complex food additive), you should adhere to the technological process regimes for a specific dairy product established at the enterprise. After bottling (packing), the product must be stored in a refrigeration chamber at a temperature of (4±2)°C for at least 8 hours and no longer than the shelf life of the product. At this stage, the process of active structure formation of the product occurs.

Specific examples of the implementation of a stabilizer for dairy products when used in products (m.f.f. - mass fraction of fat):

Example 1 (Sour cream product, 20% fat).

Cream 20% m.d.f. - 1000 kg.

Stabilizer for dairy products - 4 kg.

Starter culture - Di-prox MTTX - 20U (dose per 1000 kg.)

Production flow chart:

Normalized cream, m.d.f. 20%

↓

Application of Stabilizer for dairy products

↓

Homogenization

(t=65-70°C) P= 12-15 mPa

↓

Pasteurization (t=92-95°C)

↓

Cooling to fermentation temperature:

In summer 25-29°C depending on the starter

In winter 28-32°C depending on the starter

↓

Adding starter

↓

Fermentation 10-12 hours

Acidity (75-85°T) depending on the starter

↓

Mixing

↓

Packing

↓

Ripening and cooling in the chamber (t=4±2°С)

↓

Ready product - Sour cream product 20% fat.

Example 2 (dessert yoghurt, 2.5% fat).

Whole milk 2.5% m.f. - 1000 kg.

Stabilizer for dairy products - 13 kg.

Starter culture - Bioprox Yo-Prox 031 - 20U (dose per 1000 kg.)

Production flow chart:

Normalized milk 2.5% m.d.f.

↓

Application of Stabilizer for dairy products

↓

Homogenization

(t=55-60°С) Р= 15±2.5 mPa

↓

Pasteurization (t=92-95°C)

↓

Cooling to fermentation temperature:

In summer 40-41°C depending on the starter

In winter 40-43°C depending on the starter

↓

Adding starter

↓

Fermentation 4-6 hours

Acidity (75-85°T) depending on the starter

↓

Mixing

↓

Packing

↓

Ripening and cooling in the chamber (t=4±2°С)

↓

Finished products - Dessert yoghurt, 2.5% fat

Organoleptic characteristics:

Appearance - a powdery loose mass of white color, homogeneous throughout the entire volume, with the presence of individual easily crumbling lumps. It has a weak taste and smell characteristic of the components included in the composition.

Table 2. Physico-chemical indicators: Moisture content Max. 15% Mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension) Max. 3×10 ^-4 Foreign matter none Content of toxic elements and pesticides: Lead (Pb) Max. 0.5 mg/kg Arsenic (As) Max. 0.5 mg/kg Cadmium (Cd) Max. 0.1 mg/kg Mercury (Hg) Max. 0.02 mg/kg Hexachlorocyclohexane (α, β, γ-isomers) Max. 0.5 mg/kg DDT and its metabolites Max. 0.05 mg/kg microbiological indicators KMAFAnM Max. 1×10 ⁴ CFU/g coliform absent in 0.01 g. Pathogenic, including salmonella absent in 25 Yeast Max. 500 CFU/g Mold Max. 500 CFU/g

Nutritional value of 100 g of product: protein - 0.9 g; fat-0.5 g; carbohydrates - 82.3 g.

Energy value (calorie content) of 100 g of product: 1413 kJ (337 Kcal).

GMO content: does not contain genetically modified organisms.

A stabilizer for dairy products (complex food additive) is an innovative product with which manufacturers can improve the quality of their products, increase their durability and economic efficiency of production. These technologies make it possible to create a variety of dairy products that delight consumers with their taste and quality.

The proposed stabilizer has passed the necessary tests and has proven itself exclusively on the positive side, while no negative consequences for dairy products and for the consumer have been identified.

Claims (2)

Stabilizer for fermented milk products, containing in its composition wt.%: Hydroxypropylene starch phosphate 30-50 Acetylated distarch adipate 40-60 Pectin 2-5 Gelatin 2-5 Guar gum 0.5-2