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

 

(57) Abstract:

The invention relates to the food industry. For the production of fermented milk product using six different compositions. One song includes milk-based, vegetable oil or dry cream with a fat content of 40%, sugar, salt, mustard, vinegar 9%, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. Another composition includes milk-based, vegetable oil or dry cream with a fat content of 40%, sugar, salt, cheese flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The third composition includes milk-based, vegetable oil or dry cream with a fat content of 40%, sugar, salt, garlic, dry granular, dry parsley, dill, dry, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The fourth composition includes milk-based, vegetable oil or dry cream with a fat content of 40%, salt, dry granulated garlic, ground black pepper, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The fifth option includes dairy Foundation, griby dry and/or dry dill, flavor, food additive "CEKOL" or pectin, stabilizer acidity and water. The sixth version of the song includes milk-based, vegetable oil or dry cream with a fat content of 40%, sugar, vanilla or vanilla, fruit, 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 of all used milk components in its natural form, as well as to increase the shelf life of the product up to 450 days. 6 C. and 11 C.p. f-crystals, 8 PL.

The invention relates to the dairy industry.

Famous milk seasoning, including dairy-based, vegetable oil, starch, sugar, salt, vinegar, skimmed milk powder or soy protein, flavouring and water.

As a breast Foundation seasoning contains kefir or yogurt with fat content of 3.2%, see EN 96113361 AND, 20.01.1998, AND 23 WITH 23/00, A 23 L 1/24.

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

The disadvantage of the obtained product is that it has insufficient time XP is 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. 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 pH of the medium is ensured by a rather high degree of dissociation of free carboxyl groups. Has a high content of heteropolysaccharides.

The inventive capacity pour water in the quantity 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.

Pre-prepared oil (prepared by heating) is introduced into the resulting mixture, the mixture is dispersed and get the emulsion. Without pre-incubation, add milk onresult, homogenize and add the appropriate fruit, vegetable fillers, spices and flavorings with the subsequent packing of the finished product.

In the case of regulation of fat dry cream instead of vegetable oil, the mixture is dispersed and cream is administered simultaneously with sour milk.

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 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 the following components, wt %: cultured milk base - 54,432-57,18, vegetable oil - 3,47 or dry cream with a fat content of 40% 8,675, sugar - 0,2-0,5, salt - 1,2-2,0, mustard - 3,0-6,0, vinegar 9% - 0,02-0,1, flavor - 0,02-0,07; food additive "CEKOL" - 0,17-0.5 or pectin - 0,34-0,53, the stabilizer acidity - 0,09-0,11, water - the rest.

The fourth option compositions for the production of fermented milk product includes the following components, wt.%: dairy base - 55,644-57,314 vegetable oil - 3,47 or dry cream with a fat content of 40% 8,675, salt - 1,2-2,0, garlic dry granular - 1,2-2,0, ground black pepper - 0.15-0.25, flavor - 0,02-0,05; food additive "CEKOL" - 0,15 -0,2 or pectin - 0,3-0,4; stabilizer acidity - 0,09-0,11; water - the rest.

The second option contains the following components, wt %: cultured milk base - 58,074-58,992 vegetable oil - 3,47 or dry cream with a fat content of 40% 8,675; salt - 1,2-2,0, sugar - 0,2-0,5, flavouring cheese - 0,02-0,07, food additive "CEKOL" - 0,17-0.5 or pectin 0,34-0,53, stabilizer acidity - 0,09-0,11, water - the rest.

The fifth option compositions for the production of fermented milk product includes the following components, wt %: cultured milk base - 56,634-58,782; slev,2-0,5, and Chile pepper 0,15-0,4 or mushrooms dry a 1.75-2.05 and/or dry dill 0,6-1,2, flavor - 0,02-0,07, food additive "CEKOL" - 0,17-0.5 or pectin - 0,34-0,53, stabilizer acidity - 0,09-0,11; water - the rest.

The sixth option includes the following components in wt.%: dairy base - 52,692-56,514; vegetable oil - 3,47 or dry cream with a fat content of 40% 8,675, sugar - 5,0-10,0, vanilla or vanilla essence - 0,2-0,5, fruit - 0.5 to 1.2, flavor - 0,02-0,07, food additive "CEKOL" 0,15-0,25 or pectin - 0,3-0,5; stabilizer acidity - 0,09-0,11; water - the rest.

Each variant as a dairy basis use kefir, or yogurt, or sour milk. As a stabilizer acidity - sodium bicarbonate or ascorbic acid.

Examples for products according to the claimed compositions are presented in tables 1-8.

Note to table 1. When producing fermented milk product cheese use the flavor of the cheese.

Note to table 2. When producing fermented milk product cheese using a cheese flavor.

1. The composition of the production of fermented milk product comprising the dairy base, the fat component, salt, sugar, flavouring and vinegar 9%, from chin and water, as the fat component it contains vegetable oil or dry cream with a fat content of 40% in the following ratio, wt.%:

Dairy base - 54,432-57,18

Vegetable oil or 3,47

Dry cream with a fat content of 40% 8,675

Sugar - 0,2-0,5

Sol - 1,2-2,0

Mustard - 3,0-6,0

Vinegar 9% - 0,02-0,1

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

2. The composition according to p. 1, characterized in that as the dairy bases it contains kefir, or yogurt, or sour milk.

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

4. Composition for production of a fermented milk product comprising the dairy base, the fat component, salt, sugar, flavor and flavoring, characterized in that it further comprises a stabilizer acidity, dietary Supplement "CEKOL" or pectin and water, as the fat component it contains vegetable oil or dry cream with a fat content of 40%, and as a flavoring COI is from.%:

Dairy base - 55,644-57,264

Vegetable oil or 3,47

Dry cream with a fat content of 40% 8,675

Sugar - 0,3

Sol - 1,2-2,0

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

5. The composition according to p. 4, characterized in that as a dairy basis use kefir, or yogurt, or sour milk.

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

7. Composition for production of a fermented milk product comprising the dairy base, the fat component, salt, flavor and flavoring, characterized in that it further comprises a stabilizer acidity, dietary Supplement "CEKOL" or pectin and water, as the fat component it contains vegetable oil or dry cream with a fat content of 40%, and as a flavoring use dry granulated garlic and ground black pepper in the following ratio, wt.%:

Kilomoles the - 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

8. The composition according to p. 7, characterized in that as the dairy bases it contains kefir, or yogurt, or sour milk.

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

10. The composition of the production of the dairy products, including milk-based, fat component, salt, sugar, flavouring, characterized in that it further comprises a food additive "CEKOL" or pectin, stabilizer acidity, water, as the fat component it contains dry cream with a fat content of 40% or vegetable oil, and flavoring used, the flavor of the cheese in the following ratio, wt.%:

Dairy base - 58,074-58,992

Vegetable oil or 3,47

Dry cream with a fat content of 40% 8,675

Sugar - 0,2-0,5

Sol - 1,2-2,0

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

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

connected with fact, as dairy bases it contains kefir, or yogurt, or sour milk.

12. The composition according to p. 10, characterized in that it as a stabilizer acidity uses sodium bicarbonate or ascorbic acid.

13. Composition for production of a fermented milk product comprising the dairy base, the fat component, salt, sugar, flavor, flavoring, characterized in that it further comprises a stabilizer acidity, dietary Supplement "CEKOL" or pectin and water, as the fat component it contains dry cream with a fat content of 40% or vegetable oil, and as a flavoring used paprika and dry Chile peppers or mushrooms are dry and/or dry dill, in the following ratio, wt.%:

Dairy base - 56,634-58,782

Vegetable oil or 3,47

Dry cream with a fat content of 40% 8,675

Sugar - 0,2-0,5

Sol - 1,2-2,0

Paprika and dry - 0,2-0,5

Chile pepper or 0,15-0,4

Mushrooms are dry and/or is 1.75-2,05

Dill dry - 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

14. Comcase.

15. The composition according to p. 13, characterized in that the stabilizer acidity use sodium bicarbonate or ascorbic acid.

16. Composition for production of a fermented milk product comprising the dairy base, the fat component, sugar, flavouring, characterized in that it additionally contains vanillin or vanilla, fruit, stabilizer acidity, dietary Supplement "CEKOL" or pectin, and as the fat component use vegetable oil or dry cream with a fat content of 40%, in the following ratio, wt%:

Dairy base - 52,692-56,514

Vegetable oil or 3,47

Dry cream with a fat content of 40% 8,675

Sugar - 5,0-10,0

Vanilla or vanilla 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

17. The composition according to p. 16, characterized in that it as a dairy basis contains kefir, or yogurt, or sour milk.

 

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