RU2698076C1 - Method for production of lactose-free boiled fermented milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises milk product normalization, homogenisation, pasteurisation, heating, cooling to fermentation temperature, adding starter containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time S 4.01 SWEET in amount of 60 UA (units of activity) per 1000 kg of normalized mixture and souring at temperature of 37–42 °C for 4–5 hours until lactose content in the finished product is 0.05–0.1 g in 1 l, cooling, aging and bottling.

EFFECT: invention increases biological value of product due to increased degree of hydrolysis of lactose up to 99 % and formation of easily assimilable glucose and galactose and its preventive properties, prevented syneresis during storage, enhance rheological properties of the product, produce a product with an improved structure and improved quality, with a softer fermented milk taste and aroma, impart doughiness to the product by reducing lactose to 0,05–0,01 g in 1 l, extend the shelf life of the end product due to post-oxidation up to 22 days.

1 cl, 1 dwg, 1 ex

Description

The invention relates to the dairy industry and can be used in the production of fermented baked milk.

A known production method, including pasteurization of milk, homogenization, languishing, cooling, fermentation. The mixture is fermented with ferment or fermented bacon concentrates consisting of thermophilic lactic streptococci with or without the addition of Bulgarian lactic acid bacillus. Then, fermentation is carried out at a temperature of (40) ° C (TI to GOST 31455-2012).

Disadvantages - insufficiently high biological, organoleptic and physico-chemical indicators, short shelf life of the product, lactose content up to 4%

The technical result of the invention is to increase the biological value of the product by increasing the degree of hydrolysis of lactose to 99% and the formation of easily digestible glucose and galactose and its preventive properties, preventing syneresis during storage, increasing the rheological properties of the product, obtaining a product with improved structure and high quality, milder sour-milk taste and aroma, giving creaminess to the product by reducing lactose to 0.05-0.01 g per 1 liter, increasing the shelf life of the finished product but due to post-oxidation prior to 22 days.

The technical result is achieved by the fact that the method for producing lactose-free fermented baked milk includes normalization, pasteurization, homogenization, heating, cooling to a fermentation temperature, introduction of a starter culture containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in an amount of 60 EA (units of activity) per 1000 kg of normalized mixture and fermented at a temperature of 37-42 ° C for 4-5 hours until the lactose content in the finished product is 0.05-0.1 g in 1 liter, cooling, ripening and bottling.

Due to the hyper-ability of the thermophilic streptococcal cells of the AiBi 4.01 SWEET starter culture to produce the enzyme lactase (β-galactosidase) in the external environment, lactose is fermented (hydrolyzed) into glucose and galactose.

The mechanism of hydrolysis of lactose cells of thermophilic streptococcus AiBi 4.01 SWEET starter culture is shown in FIG. one

The proposed method is as follows. Dairy raw materials are normalized, homogenized, pasteurized, simmered, cooled to a fermentation temperature (37-42) ° С, a starter is added containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in the amount of 60 EA (units of activity) per 1000 EA kg of normalized mixture and sour at a temperature of 37-42 ° C for 4-5 hours until a clot and active acidity of 4.7-4.55 units. pH and lactose content in the finished product of the culture of 0.05-0.1 g in 1 l

An example implementation of the method.

Example

The initial milk is normalized by the mass fraction of fat, homogenized at a pressure of 17 MPa at a temperature of 55-60 ° C, pasteurized at a temperature of (98-102) ° C for 20 seconds, cooled to a fermentation temperature of (37-42) ° C, make a starter culture containing Streptococcus salivarius ssp.thermophilus AiBi “Golden Time” series S 4.01 SWEET in an amount of 60 EA (units of activity) per 1000 kg of normalized mixture and sour at a temperature of 37-42 ° C for 4-5 hours to form a clot with active acidity 4 , 7-4.55 and a lactose content of 0.05-0.1 g per 1 liter, partially cooled to a temperature of (18-20) ° C, mix t clot, cooled to a temperature of 4-6 ° C, poured into consumer containers, sent to the storage chamber for maturation at a temperature of 2-6 ° C for 12 hours.

The technological process is carried out on existing equipment.

Indicators of ryazhenka obtained by example:

the lactose content is 0.05-0.1 g, the consistency is uniform, dense, moderately dense, the taste and smell are pure sour-milk, slightly sweet, creamy, microbiological indicators are fulfilled in accordance with the requirements of the Federal Law.

The proposed method for the production of fermented baked milk makes it possible to increase the biological value of the product by increasing the degree of hydrolysis of lactose to 99% and the formation of easily assimilable glucose and galactose, to increase rheological properties, and by reducing post-oxidation, increase the shelf life of the finished product up to 22 days.

Claims (1)

A method of producing lactose-free fermented baked milk, including the normalization of milk raw materials, homogenization, pasteurization, heating, cooling to the fermentation temperature, the introduction of starter culture containing Streptococcus salivarius ssp. thermophilus AiBi “Golden Time” series S 4.01 SWEET in the amount of 60 EA (units of activity) per 1000 kg of normalized mixture and fermentation at a temperature of 37-42 ° C for 4-5 hours until the lactose content in the finished product is 0.05-0, 1 g in 1 l, cooling, ripening and bottling.

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