Composition for production of fermented milk product "small" (options)

 

(57) Abstract:

The invention relates to the food industry. To obtain a fermented product using six different compositions, one of which includes sour cream, salt, sugar, mustard, vinegar 9%, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. Another variant composition includes sour cream, salt, sugar, garlic, dry granular, dry parsley, dill, dry, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The third option includes sour cream, salt, dry granulated garlic, ground black pepper, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The fourth version of the song contains sour cream, salt, sugar, cheese flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The fifth option includes sour cream, salt, sugar, paprika and dry Chile peppers, or mushrooms dry and/or dry dill, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The group of inventions allows to obtain a product with a stable consistency, improved quality due to the content in them used ptx2">

The invention relates to the dairy industry.

Famous milk seasoning, including sour cream, salt, sugar, vinegar 9%, flavoring, starch, vegetable oil, skimmed milk powder or soy protein and water, see EN 96113361 AND 20.01.1998, AND 23 WITH 23/00.

The product described in the specified similar is the closest to the claimed product.

The disadvantage of the obtained product is that it has a relatively short shelf life.

The technical result of a group of inventions is to obtain a product with a stable consistency, extended shelf life up to 45 days, and improved product quality due to the content of all used milk ingredients in their natural form. In addition, the content of lactic acid microflora in combination with natural products of plant origin improves the flow characteristics of the product. Increases complexing ability due to binding of polyvalent cations. At a certain value of pH of the medium is ensured by a rather high degree of dissociation of free carboxyl groups has a high content of water the ve, required for the production of fermented milk product "Small" add dietary Supplement "CEKOL" or pectin, evenly distributing on the surface of the water. Then add the stabilizer acidity, which use sodium bicarbonate or ascorbic acid, and incubated until thickening, add salt, sugar.

Then without pre-incubation, add sour cream, mix thoroughly for 20 minutes. The resulting mixture and injected pasteurized, homogenized and enter the appropriate fruit, vegetable fillers, spices and flavorings with the subsequent packing of the finished product.

Food additive "CEKOL" has a high degree cleaning - 99,8% of active substance and provides a durable creamy structure, resistant to mechanical impact, promorazhivaniju, heat. "CEKOL" has the highest degree of hydration 1:100-1:200 and is a powder with a stable structure.

"CEKOL" - high-purity food carboxymethylcellulose (E 466), sanitary-epidemiological conclusion 77. 01.03.570 P. 13665.05.2 from 17.05.2001

For the production of fermented milk product "Smell" use 6 songs, one of which includes that 0

Vinegar 9% - 0,02-0,1

Flavor - 0,02-0,07

Food additive "CEKOL or - 0,17-0,5

Pectin - 0,34-0,5

The stabilizer acidity - 0,09-0,11

Water - the Rest

The second version of the composition contains the following components, wt%:

Sour cream - 55,644-57,264

Sol - 1,2-2,0

Sugar - 0,3

The dry granulated garlic - 1,2-2,0

Parsley dry - 0,8-1,2

Dill dry - 0,8-1,2

Flavor - 0,02-0,05

Food additive "CEKOL or - 0,15-0,2

Pectin - 0,3-0,4

The stabilizer acidity - 0,09-0,11

Water - the Rest

The third variant of the composition contains the following components, wt%:

Sour cream - 57,174-58,314

Sol - 1,2-2,0

The dry granulated garlic - 1,2-2,0

Ground black pepper - 0,15-0,25

Flavor - 0,02-0,05

Food additive "CEKOL or - 0,15-0,2

Pectin - 0,3-0,4

The stabilizer acidity - 0,09-0,11

Water - the Rest

The fourth variant of the composition contains the following components, wt%:

Sour cream - 58,074-58,992

Sol - 1,2-2,0

Sugar - 0,2-0,5

The flavor of the cheese - 0,02-0,07

Food additive "CEKOL or - 0,17-0,5

Pectin - 0,34-0,53

The stabilizer acidity - 0,09-0,11

Water - the Rest

The fifth option compositions for the production of Kislovodsk - 0,2-0,5

Paprika and dry - 0,2-0,5

Chile pepper - 0,15-0,4

or Mushrooms dry - 0,5-1,2

and/or dry Dill - 0,6-1,2

Flavor - 0,02-0,07

Food additive "CEKOL or - 0,17-0,5

Pectin - 0,34-0,53

The stabilizer acidity - 0,09-0,11

Water - the Rest

The sixth option contains the following components, wt %:

Sour cream - 52,692-56,514

Sugar - 5,0-10,0

Vanillin or vanillic essence - 0,2-0,5

Fruit - 0.5 to 1.2

Flavor - 0,02-0,07

Food additive "CEKOL or - 0,15-0,25

Pectin - 0,3-0,5

The stabilizer acidity - 0,09-0,11

Water - the Rest

Each variant as a stabilizer acidity use sodium bicarbonate or ascorbic acid.

Examples of products according to the claimed compositions shown in tables 1-2.

1. Composition for production of a fermented milk product, including sour cream, salt, sugar, flavouring and vinegar 9% and water, characterized in that it further comprises a stabilizer acidity, mustard, dietary Supplement "CEKOL" or pectin, in the following ratio, wt. %:

Sour cream - 54,432-57,18

Salt is 0.5 to 2.0

Sugar - 0,2-0,5

Mustard - 3,0-6,0

Vinegar 9% - 0,02-0,1

Water - the Rest

2. The composition according to p. 1, characterized in that the stabilizer acidity use sodium bicarbonate or ascorbic acid.

3. Composition for production of a fermented milk product, including sour cream, salt, sugar, flavor, flavoring and water, characterized in that it further comprises a stabilizer acidity, dietary Supplement "CEKOL" or pectin, and as a flavoring additive is a dry granulated garlic, parsley and dry dill dry, in the following ratio, wt.%:

Sour cream - 55,644-57,264

Sol - 1,2-2,0

Sugar - 0,3

The dry granulated garlic - 1,2-2,0

Parsley dry - 0,8-1,2

Dill dry - 0,8-1,2

Flavor - 0,02-0,05

Food additive "CEKOL or - 0,15-0,2

Pectin - 0,3-0,4

The stabilizer acidity - 0,09-0,11

Water - the Rest

4. The composition according to p. 3, characterized in that the stabilizer acidity contains sodium bicarbonate or ascorbic acid.

5. Composition for production of a fermented milk product, including sour cream, salt, flavoring, flavoring and water, characterized in that it further comprises a stabilizer CIS black pepper in the following ratio of components, wt.%:

Sour cream - 57,174-58,314

Sol - 1,2-2,0

The dry granulated garlic - 1,2-2,0

Ground black pepper - 0,15-0,25

Flavor - 0,02-0,05

Food additive "CEKOL or - 0,15-0,2

Pectin - 0,3-0,4

The stabilizer acidity - 0,09-0,11

Water - the Rest

6. The composition according to p. 5, characterized in that the stabilizer acidity it contains sodium bicarbonate or ascorbic acid.

7. Composition for production of a fermented milk product, including sour cream, salt, sugar, flavoring and water, characterized in that it further comprises a stabilizer acidity, dietary Supplement "CEKOL" or pectin, and flavoring used, the flavor of the cheese in the following ratio, wt.%:

Sour cream - 58,074-58,992

Sol - 1,2-2,0

Sugar - 0,2-0,5

The flavor of the cheese is 0.2 - 0,07

Food additive "CEKOL or - 0,17-0,5

Pectin - 0,34-0,53

The stabilizer acidity - 0,09-0,11

Water - the Rest

8. The composition according to p. 7, characterized in that the stabilizer acidity it contains sodium bicarbonate or ascorbic acid.

9. Composition for production of a fermented milk product, including sour cream, salt, sugar peso is the surrounding area, dietary Supplement "CEKOL" or pectin, and as flavorings - paprika and dry Chile peppers or mushrooms are dry and/or dry dill in the following ratio, wt.%:

Sour cream - 56,634-58,782

Sol - 1,2-2,0

Sugar - 0,2-0,5

Paprika and dry - 0,2-0,5

Chile pepper or 0,15-0,4

Mushrooms are dry and/or 0.5 to 1.2

Dill dry - 0,6-1,2

Flavor - 0,02-0,07

Food additive "CEKOL or - 0,17-0,5

Pectin - 0,34-0,53

Stabilizer - 0,09-0,11

Water - the Rest

10. The composition according to p. 1, characterized in that the stabilizer acidity use sodium bicarbonate or ascorbic acid.

11. Composition for production of a fermented milk product, including sour cream, sugar, flavoring and water, characterized in that it additionally contains vanillin or vanilla, fruit, stabilizer acidity, dietary Supplement "CEKOL" or pectin, in the following ratio, wt.%:

Sour cream - 54,692-56,514

Sugar - 5,0-10,0

Vanillin or vanillic essence - 0,2-0,5

Fruit - 0.5 to 1.2

Flavor - 0,02-0,07

Food additive "CEKOL or - 0,15-0,25

Pectin - 0,3-0,5

The stabilizer acidity - 0,09-0,11

Water - the Rest

12. Composers who runaway acid.

 

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SUBSTANCE: method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7) 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25) 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product.

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2 tbl, 4 ex

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