| 摘要 |
FIELD: food industry.SUBSTANCE: sour cream production method envisages standardisation of cream, introduction of thermally-resistant salts of calcium citrate, magnesium orthophosphate, manganese chloride in an amount of 0.5-1.0 wt % which are preliminarily dissolved in a small portion of cream at a ratio of 1:2:0.1, respectively, pasteurisation, homogenisation, cooling to the fermentation temperature and introduction of a combined bacterial starter i.e. a mixture of Streptococcus thermophilus VKPM V -10089, Lactobacillus casei 37, Lactobacillus plantarum VKPM V -3242, Lactobacillus acidophilus VKPM V -2991, Enterococcus durans VKPM V -8731 and Enterococcus hirae VKPM V -9069 pure cultures at a ratio of 1:1:1:0.2:1:1, stirring, ripening, stirring, packing and ageing.EFFECT: method allows to increase sour cream biological value and functional properties and decrease ripening duration.3 tbl, 2 ex |
