LT4245B - Process for preparing yoghurt - Google Patents

Abstract

This invention can be used in dairying and contains descriptions for producing improved pickled dairy products, such as yoghurts. The aim of this invention is to increase the nutritional value and organoleptic index, and extend storage life of the yoghurt, without using any preservatives. The method for producing yoghurt adding berries-fruit differs from other methods, because the pickled mixture, including all the necessary taste additives, is repeatedly thermally processed in a tubular pasteuriser at a temperature of 72-75 degrees Celsius and is poured into packages while it is still hot. Yoghurts produced in this way do not include any preservatives, do not loose their nutritional value and keep their taste for 20 days.

Description

The invention relates to the dairy industry and describes an improved method of making fermented dairy products, such as yogurt. The object of the present invention is to improve the nutritional value, organoleptic properties of yoghurt and extend the time of its use without the use of any preservatives.

Yogurt is known and a method of making it according to patent FR 2 563 414.

The disadvantage of yogurt is that it is very limited in time and lasts for several days.

Another method of making yogurt is described in PCT (WO) application no. 90/05459. New microorganisms, Lactobacillus bulgaricus, suitable for the production of fermented dairy products have been proposed, which induce the metabolism of the desired compound but act slowly or reduce their activity to a level corresponding to the normal storage temperatures of fermented dairy products. The fermented milk products thus obtained have a longer consumption time and do not lose their taste.

The object of the present invention is to extend the range of sour milk products, to improve their quality and to extend the shelf life. The duration of use of the thermo-yoghurt produced using the process of the invention without the use of any preservatives has been extended to at least 20 days. During this time, the organoleptic characteristics of the yoghurt (taste, smell, appearance) are completely unchanged.

The following types of thermal yogurt are produced:

2.5% fat yogurt;

3.5% fat yogurt;

5.0% fat yogurt.

For the production of yoghurt:

- cow's milk of at least second grade, acidity of not more than 19 ° T, density not less than 1027 kg / m ^;

- skimmed milk, with an acidity of not more than 19 ° T and a density of not less than 1030 kg / m ^;

- skimmed milk powder;

- sugar;

- edible gelatine;

- drinkable water;

- vegetable syrups;

- jams, jams;

- vanillin;

- stabilizer Xamulsion RAAB;

- leaven (Bulgarian sticks of thermophilic streptococcus and pure cultures);

- CHR Hansen's Danmark (Denmark) Yeast Flora Danica DVS and other leathers from this company.

The organoleptic characteristics of the yogurt are listed in Table 1.

table

Name of the indicator Characteristics Consistency Homogeneous, viscous, astringent disrupted. In yogurt with additives, small particles of additives (fruits or berries) are visible. Gas bubbles are allowed. The surface may contain a layer of whey (max. 2% of yoghurt content). Taste and smell Lactic acid, refreshing, free of foreign spices and odors. Made with additives - the taste and smell of the added additive is felt. Color Milk white with additives - the shade is the same as that of the additive, the same throughout the mass.

Physico-chemical characteristics of yogurt are listed in Table 2 Table 2

Name of the indicator Normal 2.5% fat 3.5% fat 5.0% fat Fat content,%, not less than 2.5 3.5 5.0 Dry matter content,%, not less than 19.0 20.0 21.0 Sucrose content in%, not less than 8.0 8.0 8.0 Acidity, pH 3.9-4.2 3.9-4.2 3.9-4.2 Peroxidases You must not be Temperature in ° C not higher than 8th 8th 8th

The microbiological characteristics of the yoghurt must be as given in Table 3. Table 3

Name of the indicator Normal Coliform bacteria 0.1 g product You must not be Enteropathogenic bacteria 25 g of product You must not be 0.01 g product of Staphilococcus aureus You must not be

the table shows the 2.5% fat yoghurt formula (kg / 1000 kg of product) without loss.

table

Raw material Quantity, kg 2,5% fat milk (dry matter content 10,0%) 804.0 35% fat cream (dry matter 40.4%) 16.0 Xamulsion Stabilizer stabilizer RAAB 20.0 Jam, jam (dry matter 40.4%, sucrose 55%) 160.0 TOTAL kg: 1000.0

Table 3.5 shows the yoghurt formula with a fat content of 3.5% (kg / 1000 kg of product) without loss.

table

Raw material Quantity, kg Milk with a fat content of 3,5% (11,8% in the dry matter) 798.0 35% fat cream (dry matter 40.4%) 22.0 Xamulsion Stabilizer stabilizer RAAB 20.0 Jam, jam (dry matter 40.4%, sucrose 55%) 160.0 TOTAL kg: 1000.0

the table shows the yoghurt fat content of 5.0% (kg / 1000 kg of product) without loss.

table

Raw material Quantity, kg 5.0% fat milk (14.5% of dry matter) 813.0 35% fat cream (dry matter 40.4%) 7.0 Xamulsion Stabilizer stabilizer RAAB 20.0 Jam, jam (dry matter 40.4%, sucrose 55%) 160.0 TOTAL kg: 1000.0

Note: For each yogurt yeast is added: 1 t - 64 g of dry yeast.

Using raw materials with other physico-chemical parameters, the formulations are recalculated to produce a standard product.

The sequence of technological process of termized yogurt:

- acceptance of raw materials;

- normalization of raw materials;

- addition of stabilizer, swelling;

- preheating the mixture;

- homogenizing the mixture;

- cooling the mixture;

- blending, mixing, tanning;

- cooling the mixture;

- addition of additives (jams);

- shrinkage thermization;

- Filling, labeling, packaging, chilling.

Selected quality milk is normalized by the addition of skimmed milk or buttermilk, or a mixture or cream.

Xamulsion RAAB stabilizer is swelled at room temperature in milk for 0.5 to 1 hour, briefly (1 to 2 minutes), slowly agitated several times.

The resulting mixture was heated to 55-75 ° C and homogenized at 130-150 atm. pressure.

The prepared mixture is pasteurized at 85 ° C for 15-20 min, or at 93 ° C for 10 min, and the homogenized and pasteurized mixture is cooled to reflux (30-32 ° C).

The mixture is coagulated and fermented in containers for the production of acidic dairy products, which are fitted with mixers to ensure that the mixture is mixed well and evenly.

The density of the mixture before coagulation shall be not less than that given in Table 7.

table

Product name Density of the mixture in kg / m ³ or more with stabilizers with fruit-berry additives 2.5% fat yogurt 1031 1055 3.5% fat yogurt 1031 1060 5.0% fat yogurt 1031 1064

The mixture is brought to the boil immediately after cooling. Add dry yeast (up to 3% of the mixture). Blend for 15 min. mix well to distribute the leaven. The mixture is fermented for 14-16 hours. 30-32 ° C until the pH reaches 4.2-4.4.

At the end of the tanning process, the resulting shrinkage is cooled to a minimum temperature of 20 ° C and mixed. Flavored additives (jams, jams) are added to the mix and chilled to 20-25 ° C. After that everything is mixed well.

The shrinkage prepared in this way is thermally heated for a second time in a tubular pasteurizer at 72-75 ° C. Made thermos yogurt bottles hot. The prepackaged yogurt is slowly cooled and then transported to the freezer.

Thermoformed yoghurt may be stored at 2-8 ° C for up to 20 days when packaged in sealed polystyrene containers.

Claims (1)

DEFINITION OF INVENTION 1. The method of making thermo-yoghurt by pasteurizing, maintaining, fermenting, adding the necessary flavors to normalized milk, mixing, including re-heating the mixture at 72-75 ° C and packing it still hot.