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 to dairy yoghurts.

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

Renowned yoghurt from German firm Bremerland Molkerei made from whole milk containing wheat, fruit and honey. Yoghurt does not contain preservatives or thickeners. Cherries, pineapples, peaches, strawberries give a sweet taste to yogurt (see Dairy Magazine 1999, No. 4).

Known method of production of yoghurt from cow's milk by AB Utenos pienas and AB Žemaitijos pienas (see Lithuanian TS 200084-82-93), in which the milk mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 43 ° C and fermentation using dry symbiotic yoghurt yeast, ferment the mixture at 43 ° C until complete astringency of 75-85 ° T, and add various additives to the fermented and chilled mixture, mix and cool to 6-8 ° C.

Yoghurt obtained in a known way has insufficient nutritional properties. Not every human body assimilates cow's milk yogurt.

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

It is an object of the invention that goat milk yoghurt containing milk and additives comprises 100% by weight of goat 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 spring cereal 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.

The essence of the invention is that in a goat milk yoghurt production method, goat milk or buttermilk or whey is pasteurized with or without a stabilizer at 7085 ° 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 essence of the invention is that in a goat milk production method, goat milk or buttermilk or whey with or without a stabilizer is pasteurized, cooled, optionally added, mixed, fermented and fermented in a container.

The object of the invention is that in goat milk yoghurt production method, 75105 ° T acidity and pH = 5-5.4 astringent-free, fermented yeast and chilled, additionally double-bifidobacterial yeast, and the resulting double-fermented astringent cools and optionally contains additives other than a stabilizer.

The invention is illustrated by the following examples.

example. It uses natural goat milk to make yogurt. 100 kg of fresh goat milk is poured into a tank with a mixer. A small amount of goat milk dissolves 1 kg of sugar. 1 kg of stabilizer - edible gelatine swells at room temperature, then dissolves in hot water at 5065 ° C. Prior to pasteurization, the reconstituted sugar and edible gelatin are placed in a tank containing goat milk. The resulting mixture is pasteurized at 70-85 ^° C for 14 s - 10 min. period. The pasteurized mixture is cooled to 35 ° C and added with 5 kg of dry lactic acid bacterial yeast. The mixture is fermented by stirring at a temperature of 40-42 ° C until the fermented product has a milk-protein astringent acidity of 75-105 ° T and a pH of 5-5.4. After tanning is complete, the astringent is vigorously stirred and cooled. Add, for example, 4 kg of fruit jam, 30 quail eggs, 2 kg of skimmed goat's milk powder, previously dissolved in a small amount of water, 0.5 kg of edible flavoring, to the fermented, mixed and chilled to 20-25 ^° C. of substances and 0.1 kg of salt. The resulting well-mixed product is cooled to a temperature of not more than 6-10 ° C. Frozen yoghurt is poured into 100-500 ml hermetically sealed containers of polymeric material.

example. Similarly, Example 1 receives goat milk yogurt with various additives. Addition and addition of 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 nutrient flavoring grow, for example, 4.4 kg of symbiotic leaven and thermostatically leaven it into containers. The fermented product cools the yogurt.

example. Similarly, Example 1 obtains goat milk yogurt with various additives by double tanning. No double stabilizers are needed to obtain double leavened yogurt. The goat milk is poured into the tank and pasteurized. The pasteurized milk is cooled by, for example, 2 kg of thermophilic streptococcus and Bulgarian sticks of yeast. The fermented product is coagulated to 75-105 ° T acidity and pH 5-5.4 cools down to 35 ° C and is additionally fermented with 2.5 kg of bifidobacterial yeast a second time. After additional fermentation, namely, bifid bacterial yeast and chilling, she obtains a goat's milk yogurt of a uniform consistency, to which 5 kg of sugar, 10 kg of fruit and 10 kg of fruit juice are added. Mix well.

Bifid Bacteria - Lactic acid bacteria are used as an auxiliary yeast for a mixed tanning process, namely double tanning. Because lactic acid bacteria do not produce spores, they are used as yeast. They partly play a stabilizing role by acidifying the medium and making it more difficult for other bacteria to develop.

Analogous to Examples 1-3, they obtain goat milk or buttermilk or whey yoghurts of another composition. (see Examples 4-7 in Table 1).

It uses, for example, edible gelatine, modified potato starch, Danish firm RABB, HAMULSION as a stabilizer for yoghurt production. The stabilizer keeps the product fit for food for an extended period of time, and with the stabilizer, the product does not change its quality and nutritional properties. Preservatives, natural or synthetic, also help maintain the product's good nutritional properties. In the production of yogurt, gelatin is the most commonly used emulsifier-hardener. The emulsifier gives the product the consistency it needs. The same components can serve as stabilizers, preservatives and emulsifiers. Goat milk tends to ferment more leaven, because goat milk is more acidic, the bacteriocidal phase is longer, and the pH of the milk is more alkaline. If you use sugar, sweetener, stabilizer for yogurt, they are added to milk before pasteurization. Adds the following additives to the leavened product: fruit, berry syrup, fruit, berry juice, juice extracts, honey, fruit, berry puree, fruit, berry jam, canned fruit, canned berry, fruit, berry, vegetable, grated, shredded fruits and berries with sugar, spring cereals and sprouts, broken rice and buckwheat, coffee, cocoa, cinnamon, chocolate, nuts, soy protein, quail eggs, skimmed milk goat milk, nutritional dyes, flavorings and flavorings, salt.

Goat Milk Yogurt Compositions Table

Fig. No. Components_ Quantity, kg

1. Goat Milk 100

Sugar 1

Stabilizer-edible gelatin 1

Fruit jam 4

Lean Goat Milk Powder 2

Nutrient flavorings

Salt Continuation of Table 1

Yeast 5

Quail eggs 30 pcs.

2. Goat Milk 100

Berry syrup

Berry juice

Preserved berries

Soy protein 4

Edible emulsifier-edible gelatin 6

Flavorings 0,5

Nutrient flavorings

Yeast 4.4

3. Goat Milk 100

Yeast for primary tanning 2

Yeast for additional tanning 2,5

Sugar 5

Fruit 10

Fruit juice

4. Goat Milk 100

Honey 5

Fruit and berry juice

Fruit and berry puree 9

Broken rice

Soy protein 3

Vanilla 0.1

Food Emulsifier-Edible Gelatin 7

Nutrient flavorings

Yeast 3

5. Goat Milk 100

Sugar syrup 10

Fruit and berry syrup

Chocolate 3

Nuts 4

Food stabilizer-modified potato starch 7

Food colors Continuation of Table 2

Food Emulsifier-Edible Gelatin 4

Yeast 4

6. Goat Milk 100

Fruit and berry syrup

Juice extract 3

Fruit and berries

Scheme 4

Cinnamon 0.5

Food Emulsifier-Edible Gelatin 7

Flavorings

Salt 0.5

Quail eggs 40 pcs.

Yeast 8

7. Goat milk whey 100

Sugar syrup 8

Summer cereal grains and sprouts 16

Cocoa 1.5

Vanilla 0.2

Food colors

Food stabilizer-edible gelatin 8

Yeast 5

The organoleptic characteristics of the manufactured product are given in Table 2.

Table 2 Name of the indicator Characteristics Consistency Homogeneous, viscous, visible attachments Taste Refreshing, sweet, lactic acid, added flavor The smell Smell of added accessories Color The color of the food color and the additives used

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

table

Name of the indicator Normal Method of analysis Fat content, at least,% 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 You must not be GOST 3623

The average nutritional and energy value of goat milk yoghurt is given in Figure 4 in the table. Table 4 Name of the indicator Normal Protein, g 3.0 Fat, g 1.5 Carbohydrates, g 12.5 Organic acids, g 1.3 Energy value, kcal / kJ 79/336

The product can be lean and up to 7% fat. Its fat content depends on the fat content of goat milk used for yoghurt.

Goat's milk yoghurt is a nutritious, high quality and valuable food made in a declared production method. It is rich in vitamins. Goat milk yogurt is well absorbed by the body of a person who is sensitive to milk. Frequent use of yogurt enhances the immune system of the human body and better absorbs calcium. Goat milk yoghurt obtained by double fermentation is of high quality. It has good taste and most importantly it does not need stabilizers. Yoghurt, obtained from the second addition of a yeast fermentation, namely bifidobacterial yeast, improves digestion and suppresses putrefaction 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.