LT4868B - Yoghurt from goat milk and preparation thereof using single or double leavening - Google Patents

Abstract

The invention belongs to the food industry, precisely - yoghurt production. The purpose of this invention is to improve the product's nutritional or taste features and quality. The goat milk yoghurt consists of goat's milk, buttermilk or whey and different additives such as: sugar, sweetener, fruit and berry syrup, juice, jams, pulp, preserved jams, fruit, vegetables, natural berries, fruit and berries, summer crop grain and sprout, different grits, coffee, cacao, cinnamon, vanilla, chocolate, nuts, skim goat milk powder, food colour, stabiliser, preservatives, emulsifier, aroma, ferment, salt, quail eggs. The goat milk yoghurt is made in a reservoir or thermostatic method by using single or double fermentation. The reservoir method to make yoghurt: the goat milk, buttermilk or whey is left in the reservoir and the mentioned additives are added into the mass. The thermostatic method to make yoghurt: the goat milk, buttermilk or whey and the selected additives are left mixed and poured into the containers. Using a double fermentation method for yoghurt production, the whey-fermented product, without additives is additionally fermented with bifidobacteria ferment and only then the additives are added into the created whey.<IMAGE>

Description

The invention relates to the food industry, namely dairy products such as yogurts.

Yogurt containing proteins is known (see EP No. 0519127, TPK A 23 C 9/13,1994).

The well-known German company “Bremerland Molkerei” produces yogurt made from whole milk, which contains wheat, fruit and honey. The yogurt does not contain preservatives or thickeners. The sweet taste of the yogurt is given by cherries, pineapples, peaches, strawberries (see the magazine “Pienininkystė”. 1999, No. 4).

The method of obtaining yogurt from cow's milk by AB "Utenos pienas" and AB "Žemaitijos pienas" is known (see Lithuanian TS 200084-82-93), in which the milk mixture is pasteurized at a temperature of 80 °C for 30 minutes, then cooled to a temperature of 43 °C and fermented using dry symbiotic yogurt starter, the mixture is fermented at a temperature of 43 °C until complete curd formation, the acidity of which is 75-85 °T, and various additives are added to the fermented and cooled mixture, mixed and cooled to a temperature of 6-8 °C.

Yogurt produced in a known way does not have sufficiently good nutritional properties. Not every human body can absorb cow's milk yogurt.

The aim of the invention is to improve the nutritional, taste and quality of the product.

The essence of the invention is that goat milk yogurt, which includes milk and additives, consists of 100 kg of goat milk or its buttermilk, or its whey and optionally the following components, wt.% based on the mass of milk:

Sugar or sweetener 0-25 Sugar syrup 0-25 Honey 0-25 Fruit or berry syrup 0-25 Fruit and berry syrup 0-25 Fruit or berry juice 0-25 Fruit and berry juices 0-25 Fruit or berry jam 0-25 Fruit and berry jam 0-25 Fruit or berry puree 0-25

Fruit and berry puree 0-25

Juice extracts 0-25

Canned berries or canned fruits 0-25

Canned fruits and berries 0-25

Fruits or berries 0-25

Fruits and berries 0-25

Vegetables 0-25

Mashed, crushed fruits with sugar or mashed, crushed berries with sugar 0-25

Mashed, chopped fruits and berries with sugar 0-25

Spring cereal grains or spring cereal sprouts 0-25

Spring cereal grains and sprouts 0-25

Broken rice or buckwheat 0-25

Coffee or cocoa 0-25

Cinnamon 0-0.5

Vanilla 0-0.5

Chocolate 0-25

Nuts 0-25

Soy protein 0-25

Skimmed goat milk powder 0-25

Food coloring 0-10

Food stabilizer 0-10

Food natural or synthetic preservative 0-10

Food emulsifier 0-10

A mixture of a food stabilizer and a food emulsifier, the component ratio of which is 1:2-2:1 respectively 0-10

Food flavorings 0-0.5

Flavorings 0-0.5

Leaven 1-10

Salt 0-7

Quail eggs, pcs. 0-150.

The essence of the invention is that in the method of producing goat milk yogurt, goat milk or buttermilk or whey with or without a stabilizer is pasteurized at a temperature of 70-85 °C for 14 s-10 min., cooled to a temperature of 30-50 °C, fermented in a tank with sourdough and fermented in a tank at a temperature of 30-50 °C to a sourdough acidity of 75-105 °T and pH=5-5.4, the fermented product is mixed and cooled and optional additives are added, except for a stabilizer, which, if added, is added before milk pasteurization, and the resulting yogurt is blown into jars.

The essence of the invention is that in the goat milk production method, goat milk or buttermilk or whey with or without a stabilizer is pasteurized, cooled, optionally added with additives, mixed, fermented with starter and fermented thermostatically, after being bottled in containers.

The essence of the invention is that in the method of producing goat milk yogurt, a curd with an acidity of 75105 °T and pH=5-5.4, which does not contain a stabilizer, is fermented with a starter culture and cooled, and additionally fermented a second time with bifidobacterial starter culture, and the resulting double-fermented curd is cooled and optionally added with additives, except for the stabilizer.

The invention is illustrated by examples.

Example. Natural goat milk is used for the production of yogurt. 100 kg of fresh goat milk is poured into a tank with a mixer. 1 kg of sugar is dissolved in a small amount of goat milk. 1 kg of stabilizer - food gelatin is swollen at room temperature, then dissolved in hot water at a temperature of 50-65 °C. Before pasteurization, the dissolved sugar and food gelatin are poured into a tank with goat milk. The resulting mixture is pasteurized at a temperature of 70-85 ⁰ C for 14 s - 10 min. period. The pasteurized mixture is cooled to a temperature of 35 °C and 5 kg of dry lactic acid bacteria starter is added. The mixture is fermented with stirring at a temperature of 40-42 °C until the fermented product - milk protein curd - has an acidity of 75-105 °T and pH 5-5.4. After fermentation, the curd is intensively stirred and cooled. Additives are added to the fermented, mixed and cooled to a temperature of 20-25 ⁰ C, with constant stirring, such as 4 kg of fruit jam, 30 quail eggs, 2 kg of skimmed goat milk powder, previously dissolved in a small amount of water, 0.5 kg of nutritional aromatic substances and 0.1 kg of salt. The resulting well-mixed product, yogurt, is cooled to a temperature not higher than 6-10° C. The cooled yogurt is blown into 100-500 ml hermetically sealed containers made of polymer materials.

Example 1. Similarly to Example 1, goat milk yogurt with various additives is obtained. After adding and pouring additives into goat milk: 3 kg of berry syrup, 7 kg of berry juice, 6 kg of canned berries, 4 kg of soy protein, 6 kg of emulsifier - gelatin, 0.5 kg of flavoring and 0.2 kg of nutritional aromatic substances, the resulting mixture is fermented, for example, with 4.4 kg of symbiotic yeast and fermented thermostatically, pouring into jars. The fermented product, yogurt, is cooled.

Example 1. Similarly to Example 1, goat milk yogurt with various additives is obtained by double fermentation. Stabilizers are not required to obtain double fermentation yogurt. Goat milk is poured into a tank and pasteurized. The pasteurized milk is cooled, fermented, for example, with 2 kg of thermophilic streptococcus and Bulgarian bacillus starter. The fermented product is cooled to 75-105 ° T acidity and pH 5-5.4, cooled to 35 ° C and fermented a second time with 2.5 kg of bifidobacteria starter. After additional fermentation, namely, with bifidobacteria starter and cooling, goat milk yogurt of uniform consistency is obtained, to which 5 kg of sugar, 10 kg of fruit and 10 kg of fruit juice are added. The mixture is mixed well.

Bifidobacteria - lactic acid bacteria are used as an additional starter for mixed fermentation, namely the double fermentation method. Since lactic acid bacteria do not produce spores, they are used as a starter. They partially play the role of a stabilizer, as they acidify the medium and make it difficult for other bacteria to develop.

Analogously to examples 1-3, goat milk or its buttermilk or whey yogurts of different composition are obtained (see examples 4-7 in Table 1).

For the production of yogurt, stabilizers are used, for example, food gelatin, modified potato starch, Danish companies “RABB”, “HAMULSION” stabilizers. The stabilizer keeps the product suitable for food for a longer period, and in addition, the product does not change its quality and nutritional properties with the stabilizer. Preservatives, natural or synthetic food preservatives, also help to maintain the good nutritional properties of the product. Gelatin is most often used as an emulsifier - stiffener for the production of yogurt. The emulsifier gives the product the necessary consistency. One and the same components can perform the functions of a stabilizer, a preservative, and an emulsifier. A larger amount of starter is added to the fermentation of goat milk, because goat milk ferments longer, the bactericidal phase of this milk is longer, and the pH of the milk is more alkaline. If sugar, sweetener, stabilizer are used to produce yogurt, they are added to the milk before pasteurization. The following additives are optionally added to the fermented product - curd: fruit, berry syrup, fruit, berry juice, juice extracts, honey, fruit, berry puree, fruit, berry jam, canned fruit, canned berries, fruit, berries, vegetables, mashed, crushed fruits and berries with sugar, spring cereal grains and sprouts, broken rice and buckwheat, coffee, cocoa, cinnamon, chocolate, nuts, soy protein, quail eggs, skimmed goat milk powder, food coloring, food aromatic and flavoring substances, salt.

Goat milk yogurt composition table

Fig. No. Components_Quantity, kg

1. Goat's milk 100

Sugar 1

Stabilizer-food gelatin 1

Fruit jam 4

Skimmed goat milk powder 2

Food flavourings 0.5

Salt Table 1 continued

Leaven 5

Quail eggs 30 pcs.

2. Goat milk 100

Berry syrup 3

Berry juice 7

Canned berries 6

Soy protein 4

Food emulsifier-food gelatin 6

Flavorings 0.5

Food flavourings 0.2

Sourdough 4.4

3. Goat milk 100

Yeast for primary fermentation 2

Yeast for additional fermentation 2.5

Sugar 5

Fruits 10

Fruit juice 10

4. Goat milk 100

Honey 5

Fruit and berry juices 15

Fruit and berry puree 9

Broken rice 2

Soy protein 3

Vanilla 0.1

Food emulsifier-food gelatin 7

Food flavourings 0.1

Leaven 3

5. Goat milk 100

Sugar syrup 10

Fruit and berry syrup 12

Chocolate 3

Nuts 4

Food stabilizer-modified potato starch 7

Food coloring Table 2 continued

Food emulsifier-food gelatin 4

Leaven 4

6. Goat milk 100

Fruit and berry syrup 14

Juice extract 3

Fruits and berries 8

Coffee 4

Cinnamon 0.5

Food emulsifier-food gelatin 7

Flavorings 1

Salt 0.5

Quail eggs 40 pcs.

Leaven 8

7. Goat milk whey 100

Sugar syrup 8

Spring cereal grains and sprouts 16

Cocoa 1.5

Vanilla 0.2

Food coloring 1

Food stabilizer-food grade gelatin 8

Leaven 5

The sensory characteristics of the manufactured product are presented in Table 2.

Table 2 Indicator name Characteristics Consistency Homogeneous, viscous, visible additives Taste Refreshing, sweet, lactic, added flavor Smell The smell of added additives Color The color of food coloring and added additives

The physicochemical parameters of the manufactured product are presented in Table 3.

table

Indicator name Rate Analysis method Fat content, not less than, % 1.5 LST 1275 Dry matter content, not less than, % 19.0 LST1DF or GOST 3626 Sugar content, not less than, % 7.0 of which sucrose, % 5.0 Acidity, °T 75-105 GOST 26781 Peroxidase Must not be GOST 3623

The average nutritional and energy value of goat milk yogurt is given in 4 in the table. Table 4 Indicator name Rate Protein, g 3.0 Fat, g 1.5 Carbohydrates, g 12.5 Organic acids, g 1.3 Energy value, kcal/kJ 79/336

The finished product can be lean and up to 7% fat. Its fat content depends on the fat content of the goat's milk used to make the yogurt.

Goat milk yogurt obtained by the claimed production method is a nutritious, high-quality and valuable food product. It is rich in vitamins. Goat milk yogurt is well absorbed even by the human body, which is sensitive to milk. Frequent consumption of yogurt strengthens the human body's immunity, better absorbs calcium. Goat milk yogurt obtained by double fermentation is characterized by high quality. It has a good taste, and most importantly, it does not require stabilizers to produce it. Yogurt obtained by additional fermentation of the product for the second time - fermentation with bifidobacteria, improves digestion and stops putrefactive processes in the digestive tract.

Claims (4)

Definition of the Invention 1. Goat's milk yoghurt, containing milk and additives, containing by weight 100% of goat's milk or buttermilk or whey and optionally the following components: Sugar or sweetener 0-25 Sugar Syrup 0-25 Honey 0-25 Fruit or berry syrup 0-25 Fruit and berry syrup 0-25 Fruit or berry juice 0-25 Fruit and berry juice 0-25 · Fruit or berry jam 0-25 · Fruit and berry jam 0-25 Fruit or berry puree 0-25 Fruit and berry puree 0-25 Juice Extracts 0-25 Preserved berries or canned fruits 0-25 Preserved fruits and berries 0-25 Fruit or berries 0-25 Fruits and berries 0-25 Vegetables 0-25 Grated, crushed or sugared fruits 0-25 Grated, crushed fruit and berries with sugar 0-25 Spring cereal grains or sprouts 0-25 Summer cereal grains and sprouts 0-25 Broken rice or buckwheat 0-25 Coffee or Cocoa 0-25 Cinnamon 0-0.5 Vanilla 0-0.5 Chocolate 0-25 Nuts 0-25 Soy protein 0-25 Lean Goat Milk Powder 0-25 Food colors 0-10 Nutritional stabilizer 0-10 Nutritional natural or synthetic preservative 0-10 Food emulsifier 0-10 A mixture of a food stabilizer and a food emulsifier having a component ratio of 1: 2-2: 1 0-10, respectively Nutrient flavorings 0-0.5 Flavorings 0-0.5 Yeast 1-10 Salt 0-7 Quail eggs, pieces 0-150. 2.0 Goat milk yoghurt production method, in which milk is pasteurized, cooled, fermented, cooled, added additives characterized in that goat milk or buttermilk or whey with or without stabilizer is pasteurized at 70-85 ° C for 14 sec-10 min. during the period, cools down to 30-50 ° C, sets the ferment in the tank and fermentes at 30-50 ° C in a reservoir to 75-105 ° T for the astringent acidity and pH = 5-5,4 of the fermented product, mixes and cools and adds optional additives other than the stabilizer which, if added, is pre-pasteurized with the milk and the resulting yoghurt is blown into the jars. The method for making goat milk yogurt according to claim 2, further comprising pasteurizing, cooling, optionally adding, mixing, fermenting and thermostating the goat milk or buttermilk or whey with or without a stabilizer. . The method of making 4.0kg milk yoghurt according to claim 2, characterized in that, at 75-105 ° T acidity and pH = 5-5.4, a non-stabilizing astringent is additionally double-fermented with bifidobacterial yeast and obtained by double fermentation. cool the astringent and optionally add additives other than the stabilizer.