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The study of technological peculiarities of production of sour cream with fillers
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Objective: to study the technological process of production of sour cream with fillers and to produce sour cream of "Gourmet" and "Home". To assess the quality of the products.
Task:1.To assess the composition and quality of raw materials used in the manufacture of sour cream.
2.To assess the quality of the finished products on the basis of physico-chemical and organoleptic indicators.
3.To make the results and draw appropriate conclusions.
Short theoretical data
The range of produced sour cream is determined by taking into account the national traditions, the economic situation on the market of raw milk, ideas about the principles of nutrition. In order to improve the consistency and properties of sour cream, increase its biological value and to ensure a better supply of the population in the production of certain types of cream is used for various kinds of supplements.
In recent years, products with partial replacement of milk fat with vegetable successfully conquer a niche market and have your loyalty. This technology substitution is widely used in the production of this dietary product, like sour cream.
The cream of the buyers has always been strict requirements. Consumers want to purchase the product with a thick consistency, regardless of the mass fraction of fat. It is known that the strength of the structure and texture of sour cream 30% fat content is achieved through fat and 10% - at the expense of SOMO, mainly due to the protein. In this regard, the manufacturers achieve the desired result using along with milk protein plant.
Currently in wide use as a biologically active food additive in the formulation of sour cream found β-carotene. It is not only a pro-vitamin A, but has antioxidant properties. In addition, to improve the consistency of sour cream, especially low-fat, different manufacturers use different fat system, which included the stabilization of the system, including of plant origin. Thus, we can conclude about the feasibility of the production along with the traditional sour cream sour cream combination.
In connection with the use of various additives, there are distinctive features of the production of sour cream products, among which are the preparation and making of fatty components, the process of obtaining dairy and vegetable emulsions and other process steps. Currently, cream with a complex raw material composition, produced mainly reservoir method, which allows to save production space, to simplify the technological process and to obtain a product with uniform consistency in each packing unit.
Equipment, devices and technical facilities:
Skimmed milk with mass fraction of fat of 0.05 % - 0.3 kg, cream with mass fraction of fat of 35 % - 0,05 kg, vegetable oil - 0.02 kg, soya protein isolated - 0,003 kg, translesanas potassium citrate - 0.3 g, corn starch - 0.4 g, stabilizer (stabisol or pectin) - 0.2 g, yeast dry apply - 0.004 g cream with fat content of 10-12 % - 0.3 kg, dry milk - 0.01 kg, leaven in skim milk - 0.01 kg; the flasks, porcelain mortar, tile, homogenizer, milk analyzer "laktan - 1-4".
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The work order
Originally administered assessment of the quality of the feedstock. The skim milk and cream it is necessary to determine physico-chemical (density, titratable acidity, mass fraction of fat) and organoleptic parameters.
Sour cream "Gourmet" and "Home" intended for direct human consumption and culinary purposes.
On organoleptic indicators of a sour cream "Gourmet" and "Home" must meet the requirements specified in table 11.1.
Organoleptic indicators of a sour cream "Delicious", "Home"
Таблица 11.1
| Indicator | Characteristic for the product |
| Consistency and appearance | Homogeneous, moderately thick, glossy kind allowed the presence of isolated air bubbles |
| Smell and taste | Pure, fermented milk, with a pronounced taste and aroma, characteristic of pasteurized product |
| Color | White with cream tint, uniform throughout the mass |
For physico-chemical parameters of sour cream "Gourmet" and "Home" must meet the requirements specified in table 11.2.
Physico-chemical characteristics of cream "Delicious", "Home"
Table 11.2
| Наименование показателя | The norm for sour cream | ||
| "Delicious", | "Home"10 % | ||
| 15 % | 20 % | ||
| Mass fraction of fat, %, not less | |||
| Acidity, °Т | 60-90 | 65-110 | |
| The temperature of the chilled product, °С | 4±2 | ||
| The presence of phosphatase | Absent |
Laboratory work №11
Studying of technological features of production of sour cream with fillers
Work purpose: to study technological process of production of sour cream with fillers and to develop the Delicious and House sour cream. To estimate quality of the received products.
Zadaniye:1. To carry out assessment of structure and quality of the initial raw materials used by production of sour cream.
2. To carry out assessment of quality of ready-made products on the basis of physical and chemical and organoleptic indicators.
3. To issue results of work and to draw the corresponding conclusions.
Short theoretical data
The range of the developed sour cream is defined with national traditions, an economic situation in the market of dairy raw materials, ideas of norms of food. For improvement of a consistence and properties of sour cream, increase in its biological value, and also providing more balanced diet of the population by production of some types of sour cream apply different additives.
Recently products with partial replacement of milk fat vegetable successfully win a niche in the market and have the regular customer. This technology of replacement is widely applied also in production of such dietary product as sour cream.
To sour cream buyers always had strict requirements. Consumers want to get a product with a dense consistence irrespective of a mass fraction of fat. It is known that durability of structure and a consistence of 30% sour cream of fat content is reached at the expense of fat, and 10% - at the expense of SOMO and, mainly, at the expense of protein. In this regard producers achieve desirable result, using on an equal basis with milk protein - vegetable.
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Now broad application as biologically active nutritional supplement at development of sour cream was found by β-carotene. It not only is pro-vitamin A, but also has antioxidant properties. Besides, for improvement of a consistence of sour cream, especially low-fat, producers use various fatty systems which structure has included stabilization systems including a phytogenesis. Thus, it is possible to draw a conclusion on expediency of production along with traditional sour cream of the sour cream combined.
Due to different use of additives there are distinctive features of production of sour cream products among which the main are preparation and introduction of fatty components, process of receiving dairy and vegetable emulsions, and also other technological stages. Now the sour cream having complex raw structure is developed in generally reservoir way that allows to save floor spaces, to simplify technological process and to receive a product with a uniform consistence in each unit of packing.
Equipment, devices and technical means:
The milk fat-free with a mass fraction of fat of 0,05% - 0,3 kg, cream with a mass fraction of fat of 35% - 0,05 kg, vegetable oil - 0,02 kg, the soy protein isolated - 0,003 kg, potassium limonnokisly three-replaced - 0,3 g, starch corn - 0,4 g, the stabilizer (стабисол or pectin) - 0,2 g, ferment dry direct introduction - 0,004 g, cream with a mass fraction of fat of 10-12% - 0,3 kg, dry whole milk - 0,01 kg, ferment on skim milk - 0,01 kg; flasks, porcelain mortar, tile, homogenizer, analyzer of Laktan-1-4 milk.
Work performance order
Assessment of quality of initial raw materials is originally carried out. In skim milk and cream it is necessary to define physical and chemical (density, titrable acidity, a mass fraction of fat) and organoleptic indicators.
The Delicious and House sour creams are intended for direct consumption and in the culinary purposes.
On organoleptic indicators of the Delicious and House sour cream have to conform to the requirements specified in table 11.1.
Organoleptic indicators of the sour creams "Delicious", "House"
Table11.1
| Indicator | Characteristic for a product |
| Consistence and appearance | Uniform, moderately dense, a look lustrous, is allowed existence of single vials of air and insignificant krupitchatost |
| Taste and smell | Pure, sour-milk, with the expressed smack and the aroma peculiar to the pasteurized product |
| Color | The White color, with a cream shade, uniform on all weight |
Have to meet for physical and chemical indicators of the Delicious and House sour cream the requirements specified in table 11.2.
Physical and chemical indicators of the sour creams "Delicious", "House"
Table 11.2
| Name of an indicator | Norm for sour cream | ||
| «Delicious» | «House» 10 % | ||
| 15 % | 20 % | ||
| Mass fraction of fat, %, not less | |||
| Acidity, °Т, in limits | 60-90 | 65-110 | |
| Temperature of the cooled product, °C | 4±2 | ||
| Phosphatase availability | No |
Delicious sour cream
The Delicious sour cream is developed from the pasteurized mix of the fat-free or whole milk, the normalized cream, butter, the food isolated soy proteins, with addition of stabilizers and not milk fats (Akoblend, "Union", vegetable oil, etc.) or without them, a reservoir way, way of souring by ferment.
The Delicious sour cream is developed according to the compoundings given in table 11.3.
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