RU2571163C1 - Sour cream product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages cream standardisation, pasteurisation, introduction of a collagen-containing additive represented by "Scanpro T-95" connective tissue protein concentrate , homogenisation and cooling of the obtained mixture to the fermentation temperature. Then one introduces into the cooled mixture a starter containing Lactococcus lactis subsp. diacetilactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus 1260 and Bifidobacterium bifidum No 791 with subsequent ripening, stirring, packaging, cooling and ageing.

EFFECT: invention allows to increase the nutritive and biological value of the sour cream product and improve its structure and consistency.

2 cl, 2 tbl

Description

The invention relates to the dairy industry and can be used in the production of synbiotic dairy products.

A known method of producing sour cream, including the normalization, pasteurization, homogenization and cooling of the cream to a fermentation temperature, the introduction of a combined bacterial starter culture, consisting of a mixture of acid-forming cultures of Lactobacillus acidophilus strain 317/402, Lactobacillus acidophilus (not mucous race), cream bacteria Streptococcus cre Streptococcus diacetilactis in an amount of 3-5 wt. %, mixing, ripening at a temperature of (25 ± 5) ° C until an acid clot forms (85 ± 15) ° C, cooling, aging and packing in containers [RF patent No. 2147406].

The disadvantage of this method is the lack of a preventive effect, a short shelf life of the product.

The closest technical solution is a method for the production of sour cream, including normalization of cream, pasteurization, homogenization and cooling of cream, fermentation and souring of cream, mixing sour cream, packaging and labeling, cooling and ripening of sour cream. Moreover, when producing sour cream, a mixture of the bacterial preparation PB-SM and the bacterial preparation "Bifilact-D" is used as a starter culture [RF patent No. 22218795].

The disadvantage of this method is the low preventive effect and the duration of the production process.

The technical result of the invention consists in obtaining a product of a more viscous consistency with high bactericidal activity, increasing the prophylactic and synergistic properties of the product, as well as increasing the durability during storage.

The technical result is achieved by the fact that the production method of the sour cream product includes normalization of cream, pasteurization, the introduction of a collagen-containing additive pre-dissolved in cream - Scanpro T-95 connective tissue protein concentrate in an amount of 1-3%, homogenization and cooling of the mixture to a fermentation temperature, introduction starter culture containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Streptococcus thermophilus 1260 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 1: 2, mixing, squash Patent Application, cooling and maturation cream.

Products developed using dietary fiber have a positive effect on the function of the gastrointestinal tract, accelerating intestinal transit and motility, and help to cleanse the body as a result of sorption of bile acids from various toxins.

The use of selected strains of cultures in the indicated ratios and the introduction of a collagen-containing additive - Scanpro T-95 connective tissue protein concentrate in an amount of 1-3% before dissolving before homogenization allows to obtain a product of a more viscous consistency with a high bactericidal activity and an extended shelf life. The method is as follows. The cream is normalized for fat with whole cow's milk or skim milk. The required fat content of normalized cream is set depending on the norm of the introduced starter culture. Normalized cream is pasteurized at a temperature of 90 ° C, the exposure time is 10-25 s, and a collagen-containing additive - Scanpro T-95 connective tissue protein concentrate in the amount of 1-3%, previously dissolved in the cream, is introduced, homogenized at a pressure of 8-12 MPa, followed by exposure at pasteurization temperature for 10-15 minutes. This makes it possible to obtain a product with a thicker and more uniform consistency. By changing the homogenization regimes (allowed within 10-15 MPa), the consistency is regulated in the desired direction, as well as a decrease in serum in the finished product. The pasteurized and homogenized creamy mixture is cooled to a temperature of 34-36 ° C and fermented with a starter culture containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus 1260 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 1: 2, respectively, in an amount of 5 wt. % The mixture is stirred for 10-15 minutes. The finished product should have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick, slightly viscous consistency. The duration of storage of the sour cream product at a temperature of 4 ± 2 ° C is 35 days from the end of the process. The formulation for the sour cream product is presented in table 1.

When using the proposed method, the prophylactic properties of the product are increased by increasing the viable cells of bifidobacteria at the end of the shelf life, the titer of which in the product is 10 ⁹ CFU / cm ³ and mesophilic milk lactococci - 10 ⁸ CFU / cm ³ , the time of the process of souring the cream mixture is reduced by 2.5 hours (tab. 2).

The use of a collagen-containing additive previously pre-dissolved in cream - Scanpro T-95 connective tissue protein concentrate in an amount of 1-3% allows increasing the nutritional and biological value of the product, improving its structure and consistency, expanding the range of synbiotic dairy products for functional nutrition.

Claims (2)

1. Method for the production of sour cream product, including normalization of cream, pasteurization, the introduction of a collagen-containing additive pre-dissolved in cream - Scanpro T-95 connective tissue protein concentrate in an amount of 1-3%, homogenization and cooling of the mixture to a fermentation temperature, introduction of a starter culture containing Lactococcus lactis subsp.diacetilactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Streptococcus thermophilus 1260 and Bifidobacterium bifidum No. 791 in a ratio of 1: 1: 1: 1: 2, respectively, fermentation, mixing, mixing, mixing. 2. Sour cream product obtained by the method according to p. 1.