FIELD: food industry.
SUBSTANCE: present invention relates to a dairy product. Proposed dairy product contains native starch. Said native starch is native buckwheat starch or starch mixture. Mixture consists of native buckwheat starch and a second native starch. Second native starch is selected from the group consisting of waxy maize starch, maize starch, tapioca starch, waxy tapioca starch, potato starch, waxy potato starch, sweet potato starch, waxy sweet potato starch, rice starch, waxy rice starch, millet starch, amaranth starch, arrowroot starch, lotus root starch, quinoa starch and mixtures thereof, preferably potato starch, tapioca starch or sweet potato starch. Also disclosed is a method for preparing a dairy product. Method involves mixing all the ingredients for preparing a dairy product for 5 to 60 minutes, preferably from 15 to 45 minutes and more preferably for about 30 minutes. Then the mixture is preheated to temperature of 50 °C to 100 °C, preferably from 60 °C to 80°C and more preferably up to about 65 °C, and then heating the preheated mixture at temperature of 60 °C to 145 °C for 1 s to 60 min, preferably at temperature of 80 °C to 120 °C for 1 to 30 minutes and more preferably at about 95 °C for about 5 minutes. Then the heated mixture is cooled and, if necessary, a starter culture is added. Fermentation of the cooled mixture, which optionally contains a starter culture, is carried out at temperature of 4 °C to 60°C, preferably from 20 °C to 50 °C and more preferably at about 43 °C until the mixture reaches pH from 3 to 5, preferably from 3.5 to 4.8 and more preferably pH 4.6. Fermented mixture is homogenised using a homogeniser and the homogeneous mixture is packed.
EFFECT: invention improves texture, viscosity stability, shear stability and/or acid resistance of the milk product, as well as prevents formation of lumps and sandy consistency in the ready milk product.
9 cl, 9 dwg, 7 tbl, 3 ex
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Authors
Dates
2024-09-30—Published
2020-12-22—Filed