FIELD: food industry.
SUBSTANCE: method for producing low-lactose cultured milk ice cream includes preparing low-fat condensed milk base from skimmed milk, cream, glucose-galactose and/or glucose-fructose syrup. Thereinafter, the base is stirred, the β-galaktosidase enzyme is introduced, and hydrolysis is carried out for 3-4 hours at a temperature of 40-42°C. Then it is pasteurised at 90-92°C for 8-10 min, thickened at 60-65°C for 45-50 min to achieve the desired amount of dry substances of 28%, required for milk ice-cream, and cooled. Then the mixture for ice cream is made from the low-fat condensed milk base, butter, flour, and/or a stabiliser. Thereinafter, the mixture is stirred, filtered, pasteurized, homogenized, cooled. Then, fermentation by means of a complex ferment of probiotic microorganisms, ice cream freezing, packing, and hardening are carried out. The hydrolysis by the β-galactosidase enzyme can be carried out to a lactose level in the mixture less than 1.0%. As a complex ferment for fermentation, probiotic microorganisms Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueskii subsp. bulgaricus can be used.
EFFECT: invention allows to completely replace saccharose with alternative sweeteners, to reduce the lactose content and to increase the concentration of probiotic lactic acid bacteria in the finished product.
3 cl, 2 dwg, 2 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING WHEY-BASED BEVERAGE FOR SPORTS NUTRITION | 2021 |
|
RU2780157C1 |
METHOD FOR PRODUCING LOW-FAT ICE CREAM WITH WHEY PROTEINS MICROPARTICULATE | 2015 |
|
RU2616366C1 |
METHOD FOR PRODUCTION OF A DRY HIGH PROTEIN MILK MIXTURE FOR PREVENTION OF OSTEOPENIA IN CHILDREN AND ADOLESCENTS WITH GEE'S DISEASE | 2018 |
|
RU2726438C2 |
CONSORTIUM OF LACTIC ACID CULTURES LACTOBACILLUS ACIDOPHILUS AND STREPTOCOCCUS THERMOPHILUS USED FOR PREPARING OF LACTIC ACID PRODUCT, AND METHOD OF LACTIC ACID PRODUCT "RUSSIAN YOGHURT" PREPARING | 0 |
|
SU1830079A3 |
PRODUCTION METHOD OF MILK WHEY BEVERAGE | 2010 |
|
RU2441390C1 |
METHOD FOR COMBINED ENZYME BETA-GALACTOSIDASE PRODUCTION | 2016 |
|
RU2622078C1 |
METHOD FOR PRODUCTION OF FERMENTED MILK ACIDOPHILE ICE CREAM | 2019 |
|
RU2710149C1 |
ICE-CREAM PRODUCTION METHOD | 2013 |
|
RU2532047C1 |
MIXTURE FOR ICE-CREAM PRODUCTION | 2014 |
|
RU2569030C1 |
METHOD OF GLUCOSE-GALACTOSE SYRUP PRODUCTION | 2007 |
|
RU2353657C1 |
Authors
Dates
2018-02-19—Published
2017-01-24—Filed