RU1789172C - Method for production of sour milk products - Google Patents

Abstract

Usage: in the dairy industry, in particular, in the production of fermented milk product. The essence of the method: soy protein hydrolyzate is added to milk in an amount of 2-3% by weight of the finished product, homogenized, pasteurized, a flavoring filler is added to the cooled pasteurized mixture, packaged, fermented and cooled. 2 tab.

Description

The invention relates to the dairy industry, in particular to methods for producing dairy products using proteins isolated from vegetable raw materials, namely from beans

SOI.

A known method of producing a fermented milk product such as sour cream, comprising preparing a fat emulsion by introducing a dry skimmed fat component, cream and soya isolated protein into pasteurized Milk, followed by homogenization, pasteurization, cooling, fermentation, souring, packaging, cooling and maturation processes.

In another method for preparing fermented foods, emulsifying fats and aqueous solutions of skimmed milk solids and / or soy proteins are mixed to form an oil-in-water emulsion that is homogenized, pasteurized, cooled, fermented, fermented, packaged and packaged

cool. The source of skimmed milk solids is skimmed milk, skimmed milk powder, casein, sodium caseinate and raw whey. Non-fat and fat free soy flour, isolates and concentrates of soy protein are used as soy protein.

The prototype selected a method for producing yogurt Citrus, which includes the normalization of milk, purification of normalized milk, homogenization, pasteurization, cooling, making citrus fillers, fermentation, packaging, ripening and cooling.

The disadvantage of this method is that it involves the use of scarce and expensive animal proteins (milk proteins), which also do not exclude the possibility of allergic reactions in people suffering from intolerance to cow's milk proteins.

The purpose of the invention is to improve the quality of the final product and save dairy raw materials.

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This goal is achieved in that in a method for the production of a fermented milk product, which provides for the normalization of milk by mass fraction of fat, purification, homogenization, pasteurization, cooling, fermentation, flavoring, packaging, fermentation and cooling, milk is additionally added to the normalized mass fraction of fat milk t soy protein hydrolyzate in an amount of 2 to 3% by weight of the finished product.

The introduction of soy protein hydrolyzate into milk normalized by mass fraction of fat promotes the production of sour milk clots with much greater water-holding ability than in the case of the use of soy protein isolate or the absence of a protein supplement.

In addition, the formed clots have a higher viscosity, which ultimately affects the quality of the finished product. It has a uniform consistency with a non-delaminating, dense clot.

The indicated effect of soy protein isolate is illustrated in Table. 1 and 2 (in Table 2, viscosity is characterized by the time of expiration of the clot from the pipette).

In terms of taste, the soy protein hydrolyzate is higher than the soy protein isolate (analogue) and at the same dose when added to the milk mixture, the hydrolyzate gives a more acceptable taste than the isolate.:.;

In addition, since soy protein hydrodisate is a product of enzymatic hydrolysis of a protein isolated from the sides of soybean protein by a protease and, therefore, soy hydrolyzate is a high-basal, more digested low molecular weight protein, enrichment of the milk mixture with it helps to obtain a more balanced amino acid composition and is easier digestible fermented milk product, which ultimately also has a positive effect on the quality of the finished product.

The use of soy protein hydrolyzate also saves milk raw materials, which makes it possible to direct the released dairy resources to increase the production of sour-milk products and expand their assortment by obtaining new types of products containing soy protein.

The optimal amount of introduced soy protein hydrolyzate is 2-3%. A lower dose of this protein supplement does not achieve the intended purpose. The addition of a hydrolyzate in an amount exceeding 3% is impractical because it leads to the appearance of defects in taste and consistency in the finished product: an undesirable pronounced bean taste is felt, the consistency becomes heterogeneous with the possible formation of grains of a protein supplement due to deterioration of the solubility of the latter.

The use of a soy protein hydrolyzate for preparing whipped frozen dessert dishes is known. This hydrolyzate is not used to obtain a dense, well-retained whey sour-milk clot, but to increase the overrun of frozen fruit dessert dishes.

The proposed method is carried out as follows.

The milk selected by quality is normalized by the mass fraction of fat by adding skim to whole milk or by separating part of the milk in separators with cream separators or in separators-normalizers for the purpose of selection

5 cream or skim milk during separation. In this case, the normalization of milk by mass fraction of fat is carried out in such a way that the mass fraction of fat in the finished product is not less than mass

0 the proportion of fat required by the standard. Dry soy protein hydrolyzate was added to the milk normalized by mass fraction of fat in accordance with the formulation. For this, the latter is reduced in a small amount of normalized milk. The normalized mixture is cleaned on centrifugal cleaners, homogenized, pasteurized, cooled to the fermentation temperature and fermented

0 specially selected starter cultures prepared on pure cultures of lactic acid bacteria. A flavoring filler (fruit-syrup or juice) is introduced at the same time as the starter culture. The fermented mixture is packaged, fermented to form a strong clot and cooled ..:

Example. 854.6 kg of whole milk with a fat mass fraction of 3.2%, dry fat-free substances 8.1% normalize 15.4 kg of cream with a fat mass fraction of 30%. 20 kg of soy protein hydrolyzate is reduced to 50 kg of milk normalized by fat heated to 35 ° C and mixed with

5 the bulk of the latter. The normalized mixture is purified on a centrifugal cleaner at 43 ° C, homogenized at a pressure of 15 MPa and a temperature of 48 to 85 ° C, pasteurized at 92 ° C for 5 minutes or 87 ° C for 10 minutes, cooled to 30 ° C, B the mixture is added with constant stirring for 15 min at the same time 50 kg of starter culture prepared on pure cultures of mesophilic lactic streptococci and 60 kg of fruit-annual syrup with a mass fraction of solids of 68% and sucrose 62% with a temperature of 23 ° C, The mixture is packaged for 60 minutes, fermented at 30 ° C for 7-8 hours until reaching an acidity of 85-90 ° T and cooled to 6 ° C.

The finished product contains 3.2% fat. It has a homogeneous, sufficiently viscous consistency, a clean sour-milk taste and aroma with a smack of filling.

Since the methods for producing a fermented milk product by adding soy protein hydrolyzate to normalized milk in the amount of 2 and 3% do not differ.

then, as an example, one with a content of 2% protein supplement in the finished product is presented.

Compared with the prototype, the proposed method has the following advantages: improving the quality of the finished product, save dairy raw materials, increasing the production of sour-milk products, expanding their assortment.

Formula A method for the production of a fermented milk product, which provides for the normalization of milk, homogenization, pasteurization, cooling, fermentation, flavoring, packaging, souring and cooling, heating and Part 1 T a b l i c a 1

Syneresis of clots produced with various protein supplements

Table 2 Viscosity of clots produced with various protein supplements

so that in order to improve the quality of the finished product, speed up the process of fermenting milk and reduce the cost of the product, soy protein hydrolyzate in the amount of 2-3% of the weight of the finished product is introduced into the milk before homogenization.