RU2216976C2 - Method for producing of sea buckthorn yogurt - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves introducing starter into pasteurized milk mixture cooled to ripening temperature; providing ripening at temperature of 40-42 C; introducing into mixed curd ripened at temperature of 38-42 C vegetable filler for 5-15 min in an amount of 5.0-12.0% by weight of mixture, with sea buckthorn juice containing sugar or free from sugar or sea buckthorn jam being used as vegetable filler; before filling containers, mixing for 3-5 min; filling containers with ready product at temperature of at least 33-37 C. EFFECT: improved rheological and dietary properties of ready product, increased nutritive value, prolonged shelf life and wider range of products. 2 tbl, 3 ex

Description

 The invention relates to the dairy industry.

 A known method for the production of yogurt, including pasteurization of dairy raw materials, cooling to the fermentation temperature, making the yeast, fermenting, stirring the clot, cooling, making fruit filling and packaging, see RU 2112388 C1, A 23 C 9/12, 10.06.98.

There is also known a method of producing a yogurt-flavored beverage, including pasteurization of milk, cooling to a fermentation temperature, introduction of a ferment containing Zac. sour milk acidophilus and Str. thermophilus of the mucous race, ripening to an acidity of 100 ^o T, add fruit filler, mix, cool and pour, see RU 2078513 C1, A 23 C 9/123, 05/10/97.

The closest analogue to the claimed invention is a method for the production of a fermented milk drink such as yogurt, including the normalization of milk, homogenization, pasteurization of a normalized mixture, cooling to a temperature of 40-42 ^o C, make a biological starter with the addition of a viscous strain of thermophilic streptococcus, taken in a ratio of 5: 1 up to 10: 1 respectively. The mixture is fermented at a temperature of 40-42 ^o C for 3-6 hours. The end of the fermentation is determined by the formation of a sufficiently strong clot and achieve a pH of 4.6-4.9. Fruit and berry fillers are added to the chilled and mixed clot and poured, see RU 2141765 C1, A 23 C 9/133, 11.27.99.

 The disadvantage of this method is the low nutritional value of the product.

 The technical result consists in increasing the nutritional value, quality of the product and expanding the range.

The technical result is achieved by the fact that the normalized mixture is homogenized at a pressure of (15.0 ± 2.5) MPa and a temperature of from 45 ^o C to 85 ^o C, pasteurized at a temperature of (92 ± 2) ^o C with a holding time of 2 to 8 minutes or temperature (87 ± 2) ^o С with exposure from 10 to 15 min. After exposure, the mixture is cooled to a fermentation temperature of 40-42 ^o C, make starter in the amount of 3-5% by weight of the normalized mixture. The mixture is fermented at a temperature of 40-42 ^o C until a milk-protein clot with an acidity of 75 to 85 ^o T. is formed. The duration of the fermentation is 3-4 hours. Then, after fermentation at a temperature of (40 ± 2) ^o С, 5 are added, 0-12.0% sea buckthorn juice with a solids content of at least 9.8%, or sea buckthorn juice with sugar with a solids content of at least 66%, or sea buckthorn jam with a solids content of at least 66%. The mixing time is 5-15 minutes.

Before bottling, the product is stirred for 3-5 minutes and poured at a temperature not lower than (35 ± 2) ^o С. Packaged yogurt with sea buckthorn is sent to the refrigerator for cooling to a temperature of 4-8 ^o C.

 Yogurt produced according to the proposed invention has a higher viscosity, which increases the rheological properties of the finished product, and is characterized by increased storage stability.

 In addition, the use of buckthorn juice or sea buckthorn jam as a filler enriches the product with a group of therapeutically and biologically valuable vitamins and fatty acids and improves its dietary properties, as well as the quality of the product due to the content of beta-carotene in sea buckthorn.

 Examples of the method.

 Example 1

For the production of yogurt with a mass fraction of fat of 1.5% per 1000 kg of product, milk with a mass fraction of fat of 3.2% in an amount of 459.2 kg is used, it is normalized with skim milk with a mass fraction of fat of 0.05% in an amount of 390.8 kg , the normalized mixture is homogenized at a pressure of 12.5 MPa and a temperature of 45 ^o C, pasteurized at a temperature of 90 ^o With a delay of 8 minutes or a temperature of 85 ^o With a delay of 15 minutes After exposure, the mixture is cooled to a fermentation temperature of 40 ^o C, make starter TNVp and Bn in the amount of 5% by weight of the normalized mixture. The mixture is fermented at a temperature of 40 ^o C to form a milk-protein clot with an acidity of 75 ^o T. The duration of fermentation is 4 hours. After fermentation at a temperature of 38 ^o C and thoroughly mixed, 120 kg of sea buckthorn juice with sugar with a solids content of at least 66 % The mixing time is 10 minutes. Before bottling, the product is stirred for 3 minutes, and then poured at a temperature not lower than 33 ^o C. Packaged yogurt with sea buckthorn is sent to the refrigerator for cooling to a temperature of 4 ^o C.

 Example 2

For the production of yogurt with a fat mass fraction of 2.5% per 1000 kg of product, milk with a fat mass fraction of 3.2% in an amount of 777.2 kg is used, it is normalized with skim milk with a fat mass fraction of 0.05% in an amount of 72.8 kg , the normalized mixture is homogenized at a pressure of 17.5 MPa and a temperature of 85 ^{° C.} , pasteurized at a temperature of 94 ^{° C.} with a holding time of 2 minutes or a temperature of 89 ^{° C.} with a holding time of 10 minutes. After exposure, the mixture is cooled to a fermentation temperature of 42 ^o C, make starter TNVp and Bn in the amount of 5% by weight of the normalized mixture. The mixture is fermented at a temperature of 42 ^o C to form a milk-protein clot with an acidity of 85 ^o T. The duration of fermentation is 3 hours. After fermentation at a temperature of 42 ^o C and thorough mixing, 50 kg of sea buckthorn juice with a solids content of at least 9.8 % The mixing time is 5 minutes. Before bottling, the product is stirred for 5 minutes, and then poured at a temperature not lower than 37 ^o C. Packaged yogurt with sea buckthorn is sent to the refrigerator for cooling to a temperature of 8 ^o C.

 Example 3

 Similar to example 1, only as a vegetable filler use sea buckthorn jam with a solids content of at least 66% in an amount of 70 kg. The mixing time is 15 minutes. Physico-chemical characteristics of the product are presented in table 1.

 The organoleptic characteristics of yogurt are presented in table 2.

Claims (1)

Method for the production of yogurt, including the normalization of milk, the homogenization of a normalized mixture, pasteurization, cooling to a fermentation temperature, making fermentation, fermenting at 40-42 ° C, introducing a vegetable filler, mixing and filling, characterized in that the vegetable filler is introduced after fermentation at 38- 42 ° C and stirring the clot for 5-15 minutes in an amount of 5.0-12% by weight of the mixture, sea buckthorn juice with sugar or without sugar or sea buckthorn jam enriched with the product before bottling is used as a filler mix for 3-5 minutes, and bottling is carried out at a temperature not lower than 33-37 ° C.

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