WO2017105285A1 - Procédé de production de smetana au four - Google Patents

Procédé de production de smetana au four Download PDF

Info

Publication number
WO2017105285A1
WO2017105285A1 PCT/RU2016/000873 RU2016000873W WO2017105285A1 WO 2017105285 A1 WO2017105285 A1 WO 2017105285A1 RU 2016000873 W RU2016000873 W RU 2016000873W WO 2017105285 A1 WO2017105285 A1 WO 2017105285A1
Authority
WO
WIPO (PCT)
Prior art keywords
cream
fat
milk
cooling
sour cream
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/RU2016/000873
Other languages
English (en)
Russian (ru)
Inventor
Николай Михайлович АВЕТИКЯН
Наталья Валерьевна ВОРОПАЕВА
Корчак Здзислав КОНРАД
Нина Александровна АКОВБЯН
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Aktsionernoe Obschestvo "danon Russia"
Original Assignee
Aktsionernoe Obschestvo "danon Russia"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aktsionernoe Obschestvo "danon Russia" filed Critical Aktsionernoe Obschestvo "danon Russia"
Publication of WO2017105285A1 publication Critical patent/WO2017105285A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream

Definitions

  • the invention relates to the dairy industry, in particular to the technology for the production of melted sour cream.
  • a method for producing sour cream which includes the normalization of fat cream, pasteurization, homogenization, cooling to a fermentation temperature, mixing the cream to a homogeneous consistency, introducing a mixture of starter cultures, containing ferment "Dnepryanskaya", ferment of lactic acid cultures for sour cream, ferment "Uglichnaya” and concentrate bacterial dry mesophilic and thermophilic lactic streptococci, which are taken in equal doses in the amount of 5-10% of the total mass, mix Contents, souring to produce a finished product with acidity 60-105 ° T, packaging and maturation.
  • SUBSTITUTE SHEET (RULE 26)
  • the objective of the claimed invention is to develop a new method aimed at obtaining a new product - melted sour cream.
  • the technical result of the claimed invention is to obtain sour cream with a dense viscous texture, taste and aroma of melted cream.
  • the method includes preparing the incoming raw milk, 1, which consists in cleaning from mechanical impurities and cooling, separation on high-fat cream and skim milk, normalizing the cream obtained by the mass fraction of fat, introducing dry skimmed milk into normalized cream milk, homogenization, pasteurization, subsequent heating of normalized cream, cooling to the fermentation temperature, introducing the fermentation and fermentation of the mixture until TKA thermostat or reserve ary ways.
  • Cream normalization by mass fraction of fat is carried out in a stream on a separator-normalizer using an automatic normalization system or in a tank by mixing milk raw materials so that the mass fraction of fat in products is not less than the recipe for this type of product by mixing high-fat cream and skim milk.
  • SUBSTITUTE SHEET (RULE 26) The product is produced using skimmed milk powder.
  • the dosage of skimmed milk powder is calculated according to the recipe, taking into account the desired color from 1 to 5%. Skimmed skimmed milk powder is dissolved in cream, normalized by mass fraction of fat, at a temperature of 40-45 ° C, in containers with a heated jacket and stirrer, ensuring uniform mixing.
  • the normalized mixture is heated to a temperature of (60-75) ° C and sent for homogenization at a pressure for sour cream with ppm of 10-15% (12-15) MPa, ppm of 17-22% - (9-12) MPa, ppm 25-32% - (8-11) MPa, ppm 34-40% - (7-10) MPa. It is allowed to use a two-stage homogenization scheme, while the pressure in the second stage should be no more than 30% of the pressure value in the first stage.
  • the homogenized mixture is pasteurized depending on the type of equipment installed at a temperature of (95 ⁇ 2) ° C. Then, in the tanks, the normalized cream is heated at a temperature of 80 to 97 ° C for 30 minutes. up to 4 hours. Then the normalized mixture is cooled to the fermentation temperature (30-40) ° C and sent to the tank with the jacket. The mixture cooled to the fermentation temperature is immediately fermented. The fermentation of the normalized mixture is carried out in a stream or in tanks, providing the possibility of cooling and uniform mixing of the mixture. Ferment is introduced in accordance with the instructions for use and the recommendations of manufacturers. The fermented mixture is stirred for at least 15 minutes. Sourdough consists of a mixture of lactococci and thermophilic lactic streptococci.
  • Ghee sour cream can be produced in two ways by thermostatic and reservoir methods.
  • the fermented mixture was cooled to (4 ⁇ 2) ° C, then immediately before packing it is heated to a temperature of (22-40) ° C and sent to the packaging. During the filling process, the mixture is periodically mixed.
  • the packaged fermented mixture is sent to a thermostatic chamber for ripening at a temperature of (22-40) ° C for 6 to 12 hours until the formation of an acid clot (60-65) ° T and pH (4.6 ⁇ 0.5). The end of the ripening is determined by the nature of the clot and acidity.
  • the fermented mixture is cooled in a refrigerator to a temperature of (4 ⁇ 2) ° C. Along with cooling, maturation occurs.
  • the duration of the cooling of the product in the refrigerator is 12 hours. After cooling and ripening, the technological process for obtaining melted sour cream in a thermostatic way is considered complete, and the product is ready for sale.
  • the process of fermentation of the normalized mixture is carried out in tanks, providing the possibility of cooling and uniform mixing. Fermentation of the normalized mixture is carried out at a temperature of (22-40) ° C for 6-12 hours until the formation of an acid clot (60-65) ° T and pH (4.6 ⁇ 0.5). The end of the fermentation of the fermented mixture is determined by the nature of the clot and acidity. The fermented mixture is stirred until a uniform consistency is obtained from 3 minutes to 15 minutes and sent to the packaging. During the bottling process, the fermented mixture is periodically mixed.
  • Partial cooling of fermented cream to a temperature of 16-22 ° C is allowed by putting ice water into the jacket of the tank and periodically mixing the clot or cooling through a plate cooler. After packaging and labeling, the fermented mixture is cooled in a refrigerator to a temperature of (4 ⁇ 2) ° ⁇ . Along with cooling, maturation occurs.
  • Melted sour cream has a pronounced taste of melted cream, a dense viscous consistency.
  • sour cream meets the requirements specified in table 1.
  • sour cream meets the requirements specified in table 2.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention relève de l'industrie laitière et concerne en particulier la technologie de production de smetana au four. Le résultat technique consiste à obtenir de la smetana au four présentant une consistance dense et visqueuse. Le résultat technique est obtenu en ce que le procédé comprend la préparation du liait primaire qui consiste à nettoyer le lait primaire des impuretés mécaniques utilisant des appareils de purification centrifuges ou des matériaux filtrants et à refroidir et séparer le lait en crème très grasse et lait écrémé, à normaliser la crème obtenue en part en masse des matières grasse par le mélange de la crème très grasse et de lait écrémé, à ajouter du lait au four sec écrémé dans des quantités nécessaires selon la recette pour obtenir la couleur désirée, à effectuer l'homogénéisation, la pasteurisation, la mise au four subséquente de la crème normalisée à une température de 80 à 97° C pendant 30 min à 4 h, le refroidissement jusqu'à une température de fermentation, l'ajout du ferment constitué de lactocoques et de streptocoques thermophiles laitiers, le touillage du mélange de fermentation pendant au moins 15 minutes et la fermentation effectuée jusqu'à la formation d'un caillot par un procédé dans le thermostat ou dans le réservoir.
PCT/RU2016/000873 2015-12-17 2016-12-14 Procédé de production de smetana au four Ceased WO2017105285A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2015154322 2015-12-17
RU2015154322 2015-12-17

Publications (1)

Publication Number Publication Date
WO2017105285A1 true WO2017105285A1 (fr) 2017-06-22

Family

ID=59057015

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2016/000873 Ceased WO2017105285A1 (fr) 2015-12-17 2016-12-14 Procédé de production de smetana au four

Country Status (2)

Country Link
AR (1) AR108348A1 (fr)
WO (1) WO2017105285A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4265118A1 (fr) 2022-04-22 2023-10-25 Inex nv Procédé de préparation de crème sure et crème sure obtenue

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1616577A1 (ru) * 1988-05-31 1990-12-30 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Способ получени топленого кисломолочного продукта

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1616577A1 (ru) * 1988-05-31 1990-12-30 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Способ получени топленого кисломолочного продукта

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
CTEПАНОBA ET AL.: "Cпрaвочник тexнoлoгa молочного пpoизводства. Texнология и peцептурьІ", ТPEX ТOМAX. TОМ 1. ЦEЛЬНОМЛОУНЬІЕ ПPOДУКТЬІ. CAНКТ-ПЕТEPБYPГ,, vol. 1., 2000, pages 262 - 270 *
TИХОМРОВА H.A.: "ДеЛи пpинт", TEXНОЛГИЯИ ОРГАНИЗАЦИЯ ПРОИЗВОДСТВА МОЛОКА И МОЛОЧНІX ПРОДУКТОВ, M., 2007, pages 133 *
ГOPБАТОВА К.К: "Кoлoc", БИОХИМИЯ МОЛОКА И МОЛОЧНЬІХ ПPОДУКТОВ, M., 1997, pages 124 - 125 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4265118A1 (fr) 2022-04-22 2023-10-25 Inex nv Procédé de préparation de crème sure et crème sure obtenue
BE1030469A1 (nl) 2022-04-22 2023-11-20 Inex Nv Werkwijze voor het bereiden van zure room en verkregen zure room

Also Published As

Publication number Publication date
AR108348A1 (es) 2018-08-15

Similar Documents

Publication Publication Date Title
RU2518336C2 (ru) Способ производства творога
FI77138C (fi) Foerfarande foer framstaellning av vispbar graedde med laog fetthalt.
UA124677C2 (uk) Спосіб одержання сметани із пряжених вершків та сметана, одержана за способом
WO2017105285A1 (fr) Procédé de production de smetana au four
RU2612633C1 (ru) Способ производства сметаны из топленого молока
RU2491825C1 (ru) Способ производства мягкого сыра и сывороточного напитка
JP7809423B2 (ja) クリームチーズ類
RU2126635C1 (ru) Способ производства сметаны "яранская"
EP3863411B1 (fr) Procédé de création d'un aliment crémeux et aliments obtenus par un tel procédé
CN108935742B (zh) 可涂抹脂肪组合物及其制备方法
RU2646158C1 (ru) Способ производства топленой сметаны
RU2591526C2 (ru) Способ получения сыра творожного сливочного методом сепарирования и двойной пастеризации
SU824946A1 (ru) Способ производства сметаны
RU2560979C2 (ru) Способ получения бессывороточного творожного продукта
EA040001B1 (ru) Способ приготовления кисломолочного продукта
RU99279U1 (ru) Технологическая линия производства сыра повышенной пищевой ценности
WO2011017779A1 (fr) Procédé de fabrication d'un produit à base de lait caillé "ayran" avec de la menthe
SU1687208A1 (ru) Способ производства кисломолочного продукта "Армин
SU460859A1 (ru) Способ производства творога
SU546334A1 (ru) Молочный продукт дл производства кисломолочного напитка кумыс и способ получени этого продукта
UA154152U (uk) Спосіб виробництва кефіру
RU2634869C2 (ru) Способ получения детского творожка с использованием процесса замораживания
RU2593707C1 (ru) Способ производства творожного продукта
SU1650060A1 (ru) Способ производства м гкого сыра
EP4694694A1 (fr) Procédé de préparation d'un fromage de type suisse

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16876128

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16876128

Country of ref document: EP

Kind code of ref document: A1