| 摘要 |
FIELD: dairy industry, in particular production sour cream-like product. ^ SUBSTANCE: claimed method includes providing of creamy-vegetable emulsion, emulsifying, homogenizing, pasteurization, cooling, ferment addition, fermentation, packing and maturation in the next component ratio (mass %): fats 10.0-30.0, including milk one 5.1-15.3 and vegetable one 4.9-14.7; nonfat milk solids 6.6-9.0; emulsifier-stabilizer 0.1-0.4; and balance: moisture. Three emulsifying variants are described. 1) Mixture is heated up to 60±5°C and emulsified by homogenizer under pressure of 3.5±0.5 MPa. 2) Fat, vegetable oil and emulsifier-stabilizer preliminary dissolved in vegetable oil at 60±5°C in ratio of 1:10 are introduced in 25-30 % milk phase at 60±5°C. Mixture is emulsified by various dispersing and emulsifying devices for 20±5 min. Then emulsion is introduced into rest milk phase and agitated for 3-5 min. 3) Emulsifying is carried out by blending at 60±5°C of milk fat melted at 45±5°C with vegetable fat containing emulsifier-stabilizer. Then mixture is fed through cone arranged on suction pipe of centrifugal pump used for recirculation of creamy-vegetable mixture at 60±5°C for 10±5 min. Obtained according to any abovementioned variants creamy-vegetable emulsion is homogenized in two-step homogenizer at 60±5°C under pressure of 6-10 MPa in the first step and under 2.5-3.5 MPa in the second one. When one-step homogenizer is used homogenization is carried out twice: primary under pressure of 6-10 MPa and further under 2.5-3.5 MPa. ^ EFFECT: product with balanced content of animal and vegetable fats, increased biological value, and decreased cholesterol content without losses of energy value, physical, chemical and microbiological characteristics. ^ 3 cl, 3 tbl, 3 ex |
