RU2025072C1 - Acid milk beverage production method - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: method involves supplementation of pasteurized and cooled serum with a starter of Lactobacillus bulgaricus. The soured milk serum (150-170 deg acidity) is condensed to the content of dry matter 18-20%, and the resulting serum concentrate is mixed with milk at the temperature of each component 6-8 deg. The rate of application of concentrate is 20-25% of the whole mass. EFFECT: higher product quality.

Description

 The invention relates to the dairy industry and is intended for the preparation of fermented milk drinks.

 The aim of the invention is to improve the quality and biological value of the drink.

 The method is as follows.

Whey is pasteurized at a temperature of 72-74 ^{° C} with an exposure of 15-20 seconds and cooled to 42-44 ^C. Contribute production sourdough prepared on Lact.bulgaricus pure cultures at 5%. Fermentation is carried out in tanks for the production of fermented milk drinks to an acidity of 150-170 ^about T. The duration of fermentation depends on a number of reasons and is 24-32 hours. Fermented whey is concentrated to a mass fraction of solids of 18-20%. In this case, the serum acidity rises to 450-500 ^о С. When thickening, to reduce foaming, lower the level of condensable serum in the calorizer of the vacuum evaporator and use antifoam agents. The whey concentrate was cooled to 6-8 ° ^C. The milk is pasteurized at a temperature of 72-74 ^{° C} with exposure to 15-20 and cooled to 6-8 ^{° C} on plate pasteurization, cooling unit. Then prepare a mixture consisting of whey concentrate in an amount of 20-25% and milk in an amount of 80-75%. Milk is added to whey concentrate gradually and mixed thoroughly. The mixture is kept at a temperature of 6-8 ^about C for 1 h to stabilize the consistency and sent to the bottling.

 When the whey thickens to a concentration below 18%, the content of whey proteins in the finished product decreases. When serum is concentrated to a mass fraction of solids above 20%, a too acidic product is obtained after mixing with milk. The drink increases the mass fraction of lactose. In addition, with an increase in the degree of concentration, the intensity of foaming of serum with thickening increases.

 The ratio of whey proteins - casein in milk is 1: 5, in the prototype from 1: 4 to 1: 3, and in the proposed method from 1: 3 to 1: 2. The ratio obtained in the method is most favorable when used in dietary nutrition. Moreover, a change in this ratio is not accompanied by a significant increase in the mass fraction of lactose in the product.

 When implementing the method does not form a dense clot. Casein in solution is in the form of very small flakes that do not settle, but remain in suspension. The consistency of the product is similar to the consistency of koumiss from mare’s milk, that is, there is no dense clot, and small casein flakes are not palpable on the tongue and almost do not change the liquid consistency of the product.

The mechanism of product consistency is supposedly as follows. With a sharp change in the acidity of milk (110-140 ^about T) due to the addition of an acidic product, the buffer capacity of the milk is exceeded, and the pH changes below the isoelectric point (i.e., less than pH 4.6). Casein molecules acquire a positive charge and stability. However, the state of casein in solution depends not only on the charge, but also on other reasons. With acid coagulation, in addition to reducing the negative charge of casein, the structure of the caseinate-calcium-phosphate complex is disturbed (calcium phosphate and structure-forming calcium are split off). The latter are important structural elements of the complex and their transition into solution destabilizes casein micelles. However, aggregates of these coagulated particles are not formed, since they have the same charges. This leads to a specific consistency of the product.

 The possibility of the formation of the spatial structure of casein gel depends on the concentration of casein in the solution. The reduction in the mass fraction of casein in the proposed method (compared with milk) contributes to the production of an immiscible system of coagulated casein without the formation of a clot.

It is known that at low temperatures the clot is less dense. In the proposed method the acid coagulation of casein is carried out at a temperature of 6-8 ° ^C. The mixing of serum and milk at this temperature makes it possible to simultaneously solve two problems: the creation of additional conditions for obtaining the desired consistency and stop further lactic acid fermentation. Raising the temperature above 8 ^about C reduces the effectiveness of the temperature effect in solving the above problems. Reducing temperatupy below 6 ^{° C} is technically impractical.

When the serum acidity is below 150 ^o T, a concentrate is obtained, and then a mixture with acidity, which does not guarantee the formation of the desired consistency. Perhaps the formation of larger flakes, their sedimentation and separation of serum. In addition, the mass fraction of lactose is not sufficiently reduced. When the serum acidity is above 170 ^° C, the finished product is too acidic. When reducing the dose of whey concentrate in the product to less than 20%, the required acidity of the mixture with all the ensuing consequences is not provided. The content of whey proteins in the product is reduced. With an increase in the dose of whey concentrate in a mixture of more than 25%, the product is too acidic and the mass fraction of lactose increases. The use of a concentrate with a mass fraction of solids of 18-20%, obtained by concentrating fermented cheese whey with an acidity of 150-170 ^о T, in an amount of 20-25% by weight of the mixture allows to obtain a product with an acidity of 110-140 ^о С. Under these conditions, it is possible to reliably obtain a product with the desired composition and texture.

PRI me R 1. Cheese whey with an acidity of 19 ^about T, a mass fraction of solids of 6.2% in an amount of 60 kg is heated to a temperature of 72 ^about C, kept for 20 s and cooled to a temperature of 42 ^about C. Contribute 3 kg of Lact. bulgaricus (5%). The mixture was allowed to stand for 24 hours to achieve acidity ^of 150 T. Serum podsguschayut for vacuum evaporation plant to 18% solids to give 21.7 kg whey concentrate with acidity ^of 450 T. The concentrate is cooled to 8 ^° C in an amount of 86 Milk 8 kg (80% by volume of the mixture) is pasteurized at 72 ^{° C} with an exposure of 20 sec and cooled to 8 ° ^C. The whey concentrate with vigorous stirring, gradually added to the milk. After mixing, they are kept for 1 hour. 108.5 kg of a product are obtained, which is a liquid with a pure sour-milk taste and smell. The consistency of the product is liquid, not stratified with very small casein flakes. The acidity of the product is 114 ^about T.

PRI me R 2. Cheese whey with the indicators of example 1 and the same amount is processed as in example 1, but the whey is fermented to 170 ^about T. Acid whey is concentrated to a concentration of 18% and get 21.7 kg of concentrate with an acidity of 500 ^about T. Chilled whey concentrate is mixed with pasteurized, chilled milk in the amount of 86.8 kg Get 108.5 kg of a product similar in organoleptic characteristics and consistency to the product of example 1. The acidity of the product 125 ^about T.

PRI me R 3. Cheese whey with indicators according to example 1 and in the same amount is processed according to example 1, but they are added to 20% of solids. Get 19.7 kg of whey concentrate with an acidity of 500 ^about T. The cooled concentrate is mixed with chilled milk in the amount of 78.8 kg (80% by weight of the mixture). Get 98.5 kg of a product similar in organoleptic characteristics and consistency to the product of example 1. The acidity of the product 113 ^about T.

PRI me R 4. The cooled whey concentrate according to example 1 in the amount of 21.7 kg is mixed with 65.1 kg of pasteurized and chilled milk (75% by weight of the mixture). Get 86.8 kg of product with an acidity of 110 ^about T.

PRI me R 5. The cooled whey concentrate according to example 2 in the amount of 21.7 kg is mixed with 65.1 kg of pasteurized and chilled milk (75% by weight of the mixture). Get 86.8 kg of product with an acidity of 120 ^about T.

PRI me R 6. The cooled whey concentrate obtained in example 3 in the amount of 19.7 kg, mixed with pasteurized and chilled milk in the amount of 59.1 kg (75% by weight of the mixture). Get 78.8 kg of product with an acidity of 110 ^about T.

 PRI me R 7. Cheese whey with the indicators of example 1 and in the same amount is treated as in example 1, but the concentration is carried out by heating at atmospheric pressure. Obtain 21.7 kg of whey concentrate of almost the same composition as in example 1, but there is a precipitate of denatured whey proteins. After mixing with milk, 108.5 kg of product are obtained with a slight precipitate.

Claims (1)

METHOD FOR PRODUCING SOUR-MILK DRINK with carrying out the processes of whey pasteurization, cooling to the fermentation temperature, fermentation, fermentation, concentration, cooling, as well as milk pasteurization, cooling, mixing with whey concentrate and bottling, characterized in that, in order to improve the quality and biological values of the drink, Lactobacillus bulgaricus is used as a starter culture, which is introduced before concentration into pasteurized whey cooled to the fermentation temperature, and concentrated fermented whey with an acidity of 150 - 170 ^o T to a dry matter content of 18 to 20%, milk is mixed with whey concentrate at a temperature of 6 - 8 ^o C each, the latter being used in an amount of 20 - 25% by weight of the mixture.