Method of manufacturing fermented milk beverage

FIELD: food products, dairy industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing fermented milk beverage. The method involves standardisation of milk, addition of dry bifidogenic concentrate obtained from secondary milk raw material in the amount of 1,5-2,5%, homogenisation. Then the obtained standardised mix is heated, mixed, cooled down to the souring temperature, fermented and cooled. The invention allows manufacturing fermented milk beverage with organoleptical properties equivalent to those of ryazhenka and having bifidogenic properties along with reducing power demands for the product manufacturing.

EFFECT: manufacturing of fermented milk beverage with bifidogenic properties along with reducing power demands for the product manufacturing.

3 ex

 

The invention relates to the dairy industry and can be used to produce a fermented milk drink with a similar fermented baked milk organoleptic indicators with bifidogenic properties.

There are various ways to obtain dairy products containing lactulose.

In the method described in OST 49 29-84 "Kefir", amendment No. 7 to OST 49 29-84 "Kefir with lactulose", provides for the production of kefir on traditional technology and then adding lactulose syrup "Lactusan" in the amount of 0.5%. The disadvantage of this method is the introduction of additives "Lactusan" after pasteurization, which increases the probability of secondary contamination of the product, besides including the lactulose syrup while maintaining the basic technological operations increases the cost of the product.

The method of obtaining milk drink for gerodietetic nutrition (EN NO. 2182794, 7 AS 23/00, 15.06.2000) provides for the preparation of a beverage containing milk, skim milk, vitamins, minerals and lactulose, with a mass fraction of solids of 50%, taken in an amount of 1-2% by weight of the beverage. This product has bifidogenic properties, as it contains lactulose, but for its dietary and preventive properties in many respects inferior to the fermented milk drinks due to the absence of the microorganism is in and substances, formed during the fermentation of milk (lactic acid, alcohol, carbon dioxide, antibiotics and others).

The closest to the technical nature of the proposed method is a production method of ryazhenka (SU 1358888 A1, 15.12.1987)providing for the normalization of milk, homogenization, heating normalized mixture, making additives, stirring, cooled to the fermentation temperature, making fermentation, ripening and cooling. The disadvantage of this method is the high energy consumption for the process of longing milk, in addition, due to the lack of lactulose product is not designed (in particular bifidogenic) properties.

The technical result of the proposed method is to reduce energy costs by eliminating the operation of longing in the production of a product with similar fermented baked milk organoleptic indicators with bifidogenic properties.

This is offered as supplements to use dry bifidogenic concentrate obtained from secondary raw milk and containing 10-14% lactulose, and introduce it in the amount of 1.5 to 2.5% by weight of the beverage.

The technical result is achieved in the following way. Perform receiving, cooling, redundancy, heating and normalization of milk, i.e. normal operation, the production of milk n is Petkov. After that, the normalized milk contribute additive in the amount of 1.5 to 2.5% by weight of the beverage, mixed, homogenized, pasteurized at a temperature of 90-92°aged 2-3, i.e. without use of a long and intensive process of longing milk, cooled, make the leaven of thermophilic lactic streptococci, sours, cool.

An additional positive effect from the use of dry bifidogenic concentrate is as follows:

is quite a thick consistency is formed at a lower fat content normalized mixture that gives the opportunity to develop a diet product with similar fermented baked milk organoleptic characteristics and structural properties, as well as recommend it to a wider range of consumers (including people with overweight);

in connection with the increase of dry matter grows faster acidity and reduces the time of ripening;

properties bifidogenic concentrate due to changes in protein and carbohydrate components occurring during the isomerization of lactose to lactulose, give the drink a characteristic sour taste and color (creamy color and nutty flavor) without using an energy-intensive process of longing.

As dry bifidogenic concentrate can be used dry milk product (RU # 2201093), su is th whey (RU # 2218798), concentrate whey (RU # 2260286) or other products derived from secondary raw milk in a variety of ways, involving the isomerization of lactose to lactulose in the secondary raw milk as with the use of reagents, and without them (using electric activation) followed by concentration and drying method is spray drying. Mass fraction of lactulose in the finished concentrate is 10-14%, and the change in the protein and carbohydrate components occurring during the isomerization of lactose to lactulose, can give the drink a creamy color and nutty flavor that is used in the present invention to give the drink a typical product properties without the use of energy-intensive process of longing.

The proposed method of producing a fermented milk drink can reduce energy consumption for production by eliminating the process of longing milk. Obtained in this way, the drink has a similar fermented baked milk organoleptic properties and prebiotic properties due to the enrichment with lactulose. The introduction of lactulose in the form of a dry concentrate obtained from secondary raw milk by the method of spray drying, to achieve a fairly thick consistency and organoleptic characteristics similar to fermented baked milk. This can be used m lazyrnoe raw materials, that will make the product less calories (diet) and will give the opportunity to recommend it to a wide range of consumers (in particular for people who are overweight).

The way to obtain a fermented milk drink is confirmed by the following examples.

Example 1.

In a normalized milk make dry bifidogenic concentrate containing 10% of lactulose in the amount of 2.5 wt.%. The increase in the number bifidogenic concentrate (over 2.5%) has a negative impact on the organoleptic characteristics, and also creates a viscous consistency, not specific to this product. The resulting mixture is stirred, homogenized, filtered, pasteurized at a temperature of 90-92°aged 2-3, cooled to the fermentation temperature, make the leaven of thermophilic lactic streptococci, sours for 3-6 h at 41-45°C. the End of the ripening determine education strong enough bunch, and acidity 65-80°T, cooled and packaged.

The resulting product has a nutty flavor and creamy color and can serve as a similar product, but without the use of energy-intensive process of longing, the product has prebiotic properties due to the enrichment with lactulose.

Example 2.

In a normalized milk make dry bifidogenic concentrate containing 12% of lactulose in the amount of 2 wt.%. Deleteproperty the process is conducted as in example 1.

The resulting product has a nutty flavor and creamy color and can serve as a similar product, but without the use of energy-intensive process of longing, the product has prebiotic properties due to the enrichment with lactulose.

Example 3.

In a normalized milk make dry bifidogenic concentrate, containing 14% of lactulose in the amount of 1.5 wt.%. Next, the process carried out in example 1. Making bifidogenic concentrate in smaller quantities (less than 1.5%) does not justify its use as it does not gives the characteristic of product properties and does not allow to exclude the operation of longing milk, the product obtained with a low content of lactulose (less than 0.2 wt.%) and, therefore, will not possess prebiotic properties.

The resulting product has a nutty flavor and creamy color and can serve as a similar product, but without the use of energy-intensive process of longing, the product has prebiotic properties due to the enrichment with lactulose.

A method of obtaining a fermented milk drink, including milk standardization, homogenization, heating normalized mixture, making additives, stirring, cooled to the fermentation temperature, making fermentation, ripening and cooling, characterized in that the additive I use is dry bifidogenic concentrate, obtained from secondary raw milk and containing 10-14% lactulose, which is made in a normalized mixture before homogenization in the amount of 1.5 to 2.5% by weight of the beverage.



 

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11 cl, 1 dwg, 1 tbl

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