Сельское хозяйство/4.Технологии хранения и переработки сельскохозяйственной продукции

Maslennikova E.V., Launetc E.P.

The Vladivostok state university of economy and service, Russia

The combined sour-milk acidophile drinks

The increasing interest arises now to sour-milk drinks with soy use in the conditions of deficiency of cow milk are considered as an alternative and cheap source of protein. Entering of soy protein into a compounding of dairy products rather widely is known in world practice. Such combined products practically have no flavoring differences from traditional dairy analogs that positively affects a consumer demand in comparison with usual soy products [1].

Research objective was development of the combined sour-milk acidophile drinks with addition of soy products.

Arkon S soy proteinaceous concentrate (the manufacturing country – the Netherlands) used as a source of soy products. It represents light powder with neutral taste and high solubility. The proteinaceous concentrate has the good dispersion, water connecting and emulsifying fats of properties that allows to use it in various products. Protein content in a product – more than 70%. This soy proteinaceous concentrate easily mixes up with other components of food system, keeping its originality and without influencing a consistence.

For a fermenting used ferments of direct introduction of firm "Chr. Hansen": acidophile stick of La-5 (Lactobacillus acidophilus) and thermophilic streptococcus of St. Body (Streptococcus thermophilus). Acidophile sticks are steady against acids also are stable in a product at long storage, however there is a danger of sharp increase of acidity of an acidophile product at a fermenting and emergence of "metal smack", doing a product almost unsuitable to the use. For the purpose of permission of these problems together with an acidophile stick, the thermophilic streptococcus was brought in a product. In this combination ferment provides to an acidophile product pleasant sour-milk taste, existence of the moderate "metal" smack peculiar to acidophile sticks, a high-viscosity consistence and dense structure of a clot [2].

Temperature and a ratio of fermenting cultures are major technological parameters when carrying out a fermenting of milk that will provide the highest organoleptic and physical and chemical rates, and also the biological value of a sour-milk product. In this regard it was necessary to define an optimum ratio of fermenting cultures of Lactobacillus acidophilus: Streptococcus thermophilus at a milk fermenting.

Previously for production of sour-milk drinks Lactobacillus acidophilus ratios were chosen: Lactobacillus acidophilus: Streptococcus thermophilus 2:1; 1:1; 1:2; 1:4, 1:6. As the combined acidophile drinks contain a soy proteinaceous concentrate in the structure, also it was necessary to study its influence on development of fermenting cultures. On the basis of studying of organoleptic indicators of drinks the optimum maintenance of a soy proteinaceous concentrate in drinks which made 0,5% is established. Excess of this threshold negatively affected organoleptic qualities of a ready-made product.

The sour-milk combined acidophile drinks were developed in the thermostately way from the normalized pasteurized cow milk with a mass fraction of fat of 2,5%.

Fermenting of milk conducted to acidity 80 ⁰T at a temperature of 37 ⁰C as this temperature is the most optimum for development of acidophile and thermophilic ferment. Temperature increase will promote undesirable development of Streptococcus thermophilus that will negatively affect quality of acidophile drinks.

On the basis of the conducted research it is established that entering into a compounding of acidophile drinks of a soy proteinaceous concentrate didn't affect organoleptic indicators. Smack of soy in a product it wasn't observed, color and a smell remained characteristic for this sour-milk drink.

The complex research including the organoleptic and physical and chemical analysis, showed that the most optimum ratio of fermenting cultures of Lactobacillus acidophilus:Streptococcus thermophilus by production of the combined sour-milk acidophile drinks with a soy proteinaceous concentrate is 1:2. This drink has slightly viscous uniform consistence reminding liquid sour cream, a clot of average density which possesses pleasant, specific, refreshing sour-milk taste and a smell.

On the basis of the obtained data we developed the range of the combined sour-milk acidophile drinks developed by a fermenting by fermenting cultures of Lactobacillus acidophilus:Streptococcus thermophilus with a ratio 1:2 of pasteurized of cow milk with a mass fraction of fat of 2,5% with addition of a soy proteinaceous concentrate in number of 0,5%: drink sour-milk "Atsidofilinka the bee", honey containing in the structure and fruit puree; drink sour-milk "Atsidofilinka gentle" with addition of the “Rondagam AYS 571” stabilizer of production of the “Platinum Absolyut” company and granulated sugar.

The developed sour-milk acidophile drinks had a pure, sour-milk, pleasant smell, sweet-sour taste without foreign smack and a smell. The mass fraction of protein made – 4,3%; fat – 2,5%; the general sugar – 10,2%; acidity – 80 ⁰T. The period of storage of the combined sour-milk acidophile drinks at a temperature (4±2) °C with observance of sanitary standards and rules made 72 hours. During all period of storage microbiological and toxicological indicators of the combined sour-milk acidophile drinks remained within the norms established by the Federal law №88.

Thus, we developed the range of the combined sour-milk acidophile drinks containing a soy proteinaceous concentrate that can be recommended in a food of all groups of the population.

Литература:

1. Крючкова В.В. Обогащенный ацидофильный напиток / В.В. Крючкова, Е.А. Бывайлова, П.В. Скрипин // Молочная промышленность. – 2011. - №11. – С. 58-89.

2. Инновационно-технологический центр ГК «Союзснаб», отдел микробиологии. «Производим» здоровье с помощью заквасок «AiBi» // Молочная река. – 2011. – № 4(44). – С. 20.