SU1143375A1 - Method of production of butter with low content of fat - Google Patents

Abstract

A METHOD of MANUFACTURING LOW-BATTERIZED OIL, involving the production of high-fat sly. -T, J wok and protein filler, mixing the resulting mixture, adding ferment, fermentation, packaging, cooling and ripening, characterized in that, in order to improve the quality and increase the shelf life, keep in place, to improve the quality and extend the storage time, to preserve the quality and extend the storage time. Before mixing the obtained mixture, the protein filler is obtained by fermentation of buttermilk, a mixture of it with skimmed milk or short milk, in a ratio of 9-6: 1-4, and sourdough consisting of Lactobacillus lactis strains No. 9, No. 13, and Streptococcusdiacetilactis strain No. 748, taken in a ratio of 0.4-0.6: 0.4-0.6: 0.91, 1, until the acidity of the clot 60-90 is reached, followed by treatment of the latter to the solids content is 20-25%, the amount of the starter is 1-3 / s.

Description

The invention relates to the dairy industry, in particular to a method for the production of low-fat butter with a high content of protein, isolated from secondary raw materials. A known method for the production of butter involves dividing buttermilk into two parts, one of which is fermented with lactic acid streptococci, and the other is heated to 75-80 ° C and both parts are mixed and a milk-protein product is obtained followed by its introduction into oil grain 1 . The disadvantage of this method is that the starter used does not guarantee the preservation of the quality of the oil during storage. In addition, the use of high temperature selection of proteins reduces the quality of the milk protein product and has a detrimental effect on lactic acid bacteria. The closest technical solution to the invention is a method for the production of low-fat butter, which involves the production of high-fat cream and protein cream. Stirring by stirring, adding Sourdough, souring, packaging, cooling and ripening 21, The disadvantage of this method is that the butter is of poor quality because the leaven is introduced between the cooling stages and its effect is short-term, therefore This method of introducing the starter does not guarantee the preservation of the qualities of the oil during storage. The purpose of the invention is to improve the quality and increase the shelf life of the product. The goal is achieved by the fact that according to the method of obtaining high-fat cream and protein filler, mixing the resulting mixture, making fermentation fermentation, packaging, cooling and ripening, before mixing the mixture, fill the protein filling by fermenting buttermilk, mix it with fat-free milk or cream, and mix it with fat-free milk or cream. , taken in a ratio of 9-6: 1-4, and starter, consisting of strains 9 and 13 of Lactobacillus lactis and Streptococcus diacetilactis of strain No. 748, taken in a ratio of 0.4-0.6: 0.4-0, 6: 0.9-1.1 to achieve acidity A stack of 60-90 T followed by processing the latter to a solids content of 20-25%, with the amount of starter content being 1-3%. Selected strains (Table 1) create conditions that prevent the development of pathogenic microflora, do not form bitterness, have an optimum acid-forming limit for this product and have pronounced proteolytic activity. The strains are deposited in the collection of the Central Museum of Industrial Microorganisms of the Institute of Scientific Research Institute of Genetics, collection numbers B-2675, B-2676, B-2677. The known method of converting high-fat cream provides a short-term effect of the starter on the normalized mixture at optimal temperatures of its development. This leads to a decrease in quality due to the appearance of such taste and smell defects as unexpressed, empty. Insufficiently sour. Souring high-fat cream protein powder. Increases the intensity of the microbiological process in butter. It is the proposed combination of strains that makes it possible to obtain a product with the most pronounced flavor and aroma and the lowest acidity of the butter (Table 2). The use of buttermilk as a protein filler, as well as its mixture with whey or skimmed milk, allows expanding the resources of the raw material and, in combination with the acidic release method, produces a soft clot that is easy to process, a texture that binds the free moisture of the product, and grinding the proteins before fermentation allows to obtain a product of delicate consistency with homogeneous fine particles of protein. Oil using this filler is devoid of powderiness and friability. Reducing the temperature of excretion of proteins to 3060 ° C makes it possible to preserve the quality of the raw material and the activity of microorganisms as much as possible, thereby increasing the positive effect of their activity on oil. This significantly lengthens the shelf life of the prototype oil in comparison with, for example, a creamy paste having a similar chemical composition and the production of which uses a non-fermented buttermilk protein filler (Table 3). The invention makes it possible to efficiently use secondary dairy raw materials for the production of low-fat oils. It is aimed at expanding the range and increasing the output of butter products. The economic effect from the production of t t of the product is 30-70 rubles. Example 1. 1042.4 kg of buttermilk with a solids content of 8.2% is cooled to 31.C and fermented is 26.1 kg of ferment, consisting of 13.05 kg of Lbc mixture .lactis No. 9 and 13 and 13.05 kg of Str.diacelactis No. 748. The mixture is thoroughly mixed and squash at 30 ° C for 15 hours until the acidity of the cluster is reached. The clot is then heated, and the cutting begins after the formation of a short near the walls of the bath and is carried out very carefully. The clot is heated to 55 ° C. The mixture of coagulated protein and serum is drained by gravity into a press carriage coated with a sickle where it self-compresses for 1.5 hours to a dry matter content of 20-25%. Protein is mixed with a calculated amount of pasteurized buttermilk and crushed in a colloid mill and gear pump Ш11М-10 20 min. The protein prepared in this way is mixed with 388.46 kg of high-fat cream and processed in a known manner. The yield of the finished product is 600 K1 oils with a fat content of 50%, moisture 43%. The finished product produced by this method has a very sour milk taste and a pronounced aroma. Example 2. 783.0 kg of buttermilk with a solids content of 8.2% is mixed with 522.0 kg of skimmed milk, cooled to 30-s and fermented with 13.0 kg of ferment, consisting of, and 6.5 to a mixture of Lbc lactis No. 9 and 13 and 6.5 kg Str. diacetilactis strain no. 748. The mixture is carefully interlaced and fermented for 12 hours until the acidity of the clot is 60 T, then the clot is heated, the clot is cut after the appearance of a short closure at the walls of the bath. The clot is heated up to 50-55 ° C. The mixture; the coagulated protein and CI.IHOPOTKM are drained by gravity into a press-T1MK ku. covered with a sickle, where he, with a mopa gs, is fed for 1 hour to a dry mass of 20-25%. Nilok is mixed with a calculated amount of buttermilk intended for normalization, and crushed on a colloid m (micropitch and gear pump HllIM-U) for 20 minutes. The Belcortchl) filler prepared in this way is smoked with 388.46 kg of high-fat cream, instead of part of buttermilk, for normalization of TREATMENT 12.0 kg of starter prepared from butter and sour cream, and processed in a known manner. The temperature of the mixture before the butter formation process is 42-46 C. The yield of the finished product is 600 kg of oil with a fat content of 50%, moisture 43%, SOMO 7%. Example 3. The souring of the buttermilk is carried out as described in Example 2. The material obtained from the units is crushed and fed to a self-discharging separator in accordance with its capacity. Protein extracted in this way is mixed with 388.46 kg of high-fat cream. The mixture is normalized with buttermilk in order to obtain an oil with a fat content of 50%, moisture content 43%, and is treated in a known manner. In order to improve the flavor of sour-cream oil, instead of buttermilk, you can use production sour-cream for sour-cream oil and sour cream to normalize. EXAMPLE 4 1274.9 kg of buttermilk is mixed with 130.5 kg of shortbread and at 30 ° C 26.1 kg of ferment are sourd, consisting of 13.05 kg of Lbc mixture. lactis no. 9 and 13 and 13.05 kg Str. diacetilactis No. 748. Further processing of the mixture is carried out as in example 1 or 2. Example 5. 783.0 kg of buttermilk with a solids content of 8.2% is mixed with 522.0 kg of short, cooled to 20 ° C and fermented with 26.0 kg of ferment consisting of 13.0 kg Lbc mixture. lactis No. 9 and 13 and 13.0 kg of diacetilactis No. 748. Further processing of the fermented mixture is carried out according to Example 2. The prepared protein filler is mixed with 388.46 kg of high-fat cream. To the resulting mixture, 18.0 kg of the starter, prepared from the butter and oil were added and processed in a known manner. The output of the finished product is 600 kg with m mass fraction of fat 50%, moisture 43%, OMO 7%. 11 g. 6. 755.04 kg of buttermilk with a solids content of 8.2% is cooled to 31 ° C and 15.0 kg of a ferment consisting of 7.5 kg of Lbc.lactis No. 9 and 13 mixture are fermented and 7.5 kg Str. diacetilactis No. 748. The mixture is thoroughly mixed and squash at 30 ° C for 15 hours to reach clot acidity. Then the clot is heated, the clot cutting is started after the formation of serum against the walls of the bath and lead very carefully. Heating of the clot is performed prior to. The mixture of coagulated protein and serum is poured by gravity into a press carriage, a sickle, where it self-compresses for 1.5 hours to a mass fraction of dry substances of 14%. The protein is ground in a gear pump for 20 minutes in a bath-pump-bath system. The protein thus prepared is mixed with 388.46 kg of high-fat cream and processed in a known manner. The yield of the finished product 600 kg of oil with a fat content of 50%, moisture 44%. Example 7. A kg of buttermilk is mixed with 75.5 kg of dehydrated milk and 15.0k of a ferment, consisting of 7.5 kg of Lbc mixture, is fermented. lactis no. 9 and 13 and 7.5 kg Str. diacetilactis No. 748. Further 5ft processing of the fermented hituses is carried out as in example 1 or 2. Example 8. 1517.34 kg of buttermilk containing 8.2% solids is cooled to 31 C. fermented 15.3 kg of yeast, consisting of 7.65 kg Lbc blends. lactis no. 9 and 13 and 7.65 kg Str. diacetilactis ff 748. Further processing of the fermented mixture is carried out as described in Example 1. The protein prepared in this way is mixed with 631.25 kg of high-fat cream, 10.10 kg of dry, calcined, sifted Extra salt is added to the mixture and processed in a known manner. The yield of the finished product is 1000 kg of oil with a mass of fat 50%, moisture 43%, salt 1%, SOMO 6%. Example 9. 690 kg of buttermilk with a solids content of 82,% ferment 20.7 kg of a ferment consisting of 10.35 kg of a mixture of Lbc. lactis no. 9 and 13 and 10.35 kg Str. diacetilactis No. 748. Further processing of the fermented mixture is carried out according to Example 1. The beetrope prepared in this way is mixed with 412.2 kg of high-fat cream and is processed in a known manner. The yield of the finished product is 600 kg of oil with a fat mass fraction:, moisture 45%, SOMO 5%.

T l b l and II, 4

Coloring but gram

Thermal resistance, 60 ° C

30 min

 60 million 90 min

Activity of acid formation, h

Antagonism of Escherichia coli, diameter, mm

Antagonism to staphylococcus diameter, mm

The formation of bitter peptides

The accumulation of amino nitrogen mg /%, h

12

24 48 Note. + - reaction

Baked preparation for sour cream and sour cream (control)

Lbc. lactis no. 13 lbc. lactis number 9

Mch- 1 act: is # 0

10-16

7-9

10-16

32

eleven

91,0074.80

91.0675.60

95,1078.60

41-42 4.6

1 1 11 41-42 S, () 42-43 s.y is positive, - - the reaction is negative, Table 2

Lbc. lactia number 13

Lbc. lactis number 9 +

Str. eiacetilactis number 748

Bakpreprepat sour cream oil + Lbc. lactis №13

Baked preparation for sour cream oil + Lbc. lactis number 9

Lbc. lactis no. 13 + str.

cremoris № 6254

Lbc. lactis 9 +

+ Str. diacetilactis No. 748+

 Str. cremoris № 6254

eleven

43-44

4.4

41-42

6.2

eleven

40-416,0

eleven

40-414,8

eleven

43-44

eleven

5.4

Claims (1)

METHOD FOR PRODUCING LOW-FAT CREAMY OIL, which provides for the production of high-fat cream and protein filler, mixing the resulting mixture, introducing starter, fermentation, packaging, cooling and ripening, characterized in that, in order to improve the quality and increase the shelf life of the product, before mixing the resulting mixture protein filler is obtained by fermenting buttermilk, mixing it with skim milk or whey, fermented in a ratio of 9-6: 1-4, and leaven, consisting of Lactobacillus lactis strains No. 9, No. 13 and Str eptococcus * diacetilactis strain No. 748 taken ~ in the ratio of 0.4-0.6: 0.4-0.6: 0.9-5 1.1, until the acidity of the clot reaches 60 ~ 90 ° T, followed by processing of the latter to a solids content of 20-25%, the amount of yeast being 1-3%. " 1