RU2595376C1 - Method for production of sour cream product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method is characterized by that it involves cream standardizing, pasteurization, cooling down to fermentation temperature, fermentation by addition of a starter containing Streptococcus lactis 75P strain, Streptococcus cremoris PSh strain, Streptococcus diacetilactis 748 strain and Streptococcus thermophilus 1265 strain taken in the ratio of 1:2:3:1, ripening, adding of ISC 06001 stabilizer-emulsifier in the amount of 2-3 wt%, stirring, cooling down to 20 °C, packaging, cooling and ageing.

EFFECT: invention allows to prepare a sour cream product with enhanced food and biological value, as well as improve its consistence and enhance the product storage life.

1 cl, 2 ex

Description

The invention relates to the dairy industry and is intended for the production of sour cream.

A known method for the production of sour cream with the addition of vegetable oil (Tverdokhleb G.V. et al. Production of sour cream. M.: Agropromizdat, pp. 95-96). This method involves the production of sour cream in a reservoir way, including normalization of cream, pasteurization, cooling to a fermentation temperature, fermentation by applying the fermentation, fermentation, mixing, adding vegetable oil, homogenization (emulsification) at a temperature of 20 ° C, cooling, packaging, cooling and ripening. In this development, vegetable oil was used.

The disadvantages of this method are possible problems with heterogeneity and low rheological characteristics of sour cream.

The technical result of the invention is to obtain a sour cream product with high nutritional and biological value, as well as to improve the consistency and increase the shelf life of the product.

The specified technical result is achieved in that the method for the production of sour cream product is characterized in that it provides for the normalization of cream, pasteurization, cooling to a fermentation temperature, fermentation by making a starter culture containing a Streptococcus lactis 75 P strain, a Streptococcus cremoris PS strain, a Streptococcus diacetilactis 748 strain and Streptococcus thermophococcus diacetilactis 748 and Streptococcus 1265, taken in the ratio 1: 2: 3: 1, ripening, applying the stabilizer-emulsifier ISC 06001 in an amount of 2-3 wt.%, Mixing, cooling to 20 ° C, packaging, cooling and ripening.

The introduction of an ISC 06001 stabilizer-emulsifier in an amount of 2-3 wt.% Provides an improvement in consistency, an increase in the nutritional and biological value of the sour cream product and an increase in its shelf life.

In the study of the structural and mechanical characteristics of the sour cream product with whey protein concentrate, it was found that its introduction improves the structure formation and, accordingly, the consistency.

In determining the biological value of the sour cream product, its fatty acid, amino acid and vitamin-mineral composition was investigated. It was found that the content of essential fatty and amino acids, vitamins and minerals in the sour cream product according to the invention is higher than in the control sample.

The selected ratios of the cultures make it possible to obtain a product with an improved denser, viscous, non-stratified consistency without separation of serum during storage. With a ratio of values higher than those selected, a sharp diacetyl-vinegar aroma and taste are observed, and with a ratio of values lower than those selected, the product is obtained with an unexpressed aroma and taste.

This method compared with the known provides an increase of 6.2% in the total number of amino acids, which confirms the increase in the biological value of the finished product.

The method involves the normalization of fat cream, pasteurization, homogenization, fermentation using a starter culture containing a strain of Streptococcus lactis 75 P, a strain of Streptococcus cremoris PS, a strain of Streptococcus diacetilactis 748 and Streptococcus thermophilus 1265, taken in a ratio of 1: 2: 3: applying stabilizer-emulsifier ISC 06001 in an amount of 2-3 wt.%, mixing, cooling, packaging, capping, labeling, cooling, ripening, storage and sale.

Example 1. Normalize the cream on fat, pasteurization, homogenization, fermentation using a starter culture containing a strain of Streptococcus lactis 75 P, a strain of Streptococcus cremoris PS, a strain of Streptococcus diacetilactis 748 and Streptococcus thermophilus 1265, taken in the ratio 1: 2: 1. Then the resulting mixture is fermented and the stabilizer-emulsifier ISC 06001 is added in an amount of 2 wt.%, Mixed, cooled, packaged, cooled, ripened.

The resulting finished product with a mass fraction of fat of 15% has the following characteristics: taste and smell - pure sour milk, characteristic of sour cream, without extraneous smacks and smells, consistency - uniform, dense, viscous, glossy in appearance, color - milky white, uniform throughout mass. The acidity of the product is 75 ° T.

Example 2. Normalize cream fat, pasteurization, homogenization, fermentation using a starter culture containing a strain of Streptococcus lactis 75 P, a strain of Streptococcus cremoris PS, a strain of Streptococcus diacetilactis 748 and Streptococcus thermophilus 1265 taken in a ratio of 1: 2: 1. Then the resulting mixture is fermented and the stabilizer-emulsifier ISC 06001 is added in an amount of 3 wt.%, Mixed, cooled, packaged, cooled, ripened.

The resulting finished product with a mass fraction of fat of 10% has the following characteristics: taste and smell - pure sour milk, characteristic of sour cream, without extraneous smacks and smells, consistency - uniform, dense, viscous, glossy in appearance, color - milky white, uniform throughout mass. The acidity of the product is 75 ° T.

The invention provides a sour cream product with high nutritional and biological value, as well as improved texture and increased shelf life.

Claims (1)

A method for the production of sour cream product, characterized in that it involves the normalization of cream, pasteurization, cooling to a fermentation temperature, fermentation by adding a starter culture containing a strain of Streptococcus lactis 75 P, a strain of Streptococcus cremoris PS, a strain of Streptococcus diacetilactis 748 and Streptococcus thermophilus 1 in 12 : 2: 3: 1, ripening, applying stabilizer-emulsifier ISC 06001 in an amount of 2-3 wt.%, Mixing, cooling to 20 ° C, packaging, cooling and ripening.