Compoundings on the Delicious sour cream (in kg on 1000 kg of a product without losses)

Table 11.3

Cream normalizes on fat so that the mass fraction of fat in the normalized cream corresponded to the required fat content according to a compounding. If initial cream has more high fat content, than it is required for development of sour cream, normalizes them by addition of whole or skim milk, and also fresh buttermilk. If initial cream has smaller fat content, than it is required, then carries out normalization more heavy cream.

The number of the stabilizer, isolate of soy protein, starch and potassium of limonnokisly three-replaced calculated and weighed on a compounding mix with skim milk in a porcelain mortar in the ratio 1:20 at a temperature (18±5) °C, intensively pound a pestle and leave for dissolution and swelling for 20-30 minutes.

Then mix heat at continuous hashing to temperature (45±5) °C before full dissolution of particles of the stabilizer. Dissolution is considered finished if the prepared solution is uniform and on the surface of liquid there are no particles of a dry product. The received suspension is brought in the bulk of the normalized mix.

The part of skim milk which has remained on a compounding is warmed up up to the temperature of 40-60 °C, bring cream, solution of the stabilizer, soy protein, starch and potassium of limonnokisly three-replaced mix before receiving uniform suspension.

Vegetable fat heat (65±5) °C to temperature and bring in the dairy and vegetable mix which is warmed up up to the temperature of 60-70 °C at continuous hashing.

Process of pasteurization of mix carry out at a temperature (86±2) °C with endurance within (6±2) minutes or at a temperature (94±2) °C within (20±5) seconds.

Further the pasteurized mix is homogenized at a pasteurization temperature. It is allowed to carry out homogenization of mix at a temperature (65±5) °C to her pasteurization.

Homogenization of mix is carried out двухступенчато: pressure at the first step - (14,0±2,0) MPas, at the second step - (2,5±1,0) MPas. In vitro process of homogenization of mix is carried out when using the household mixer.

Dairy and vegetable mix is cooled up to the temperature of zakvashivaniye of 30-32 °C and bring the calculated amount of ferment for sour cream (KMTS-sukh., KMS-sukh.). Mix is carefully mixed within 15-20 minutes.

Souring is carried out at a temperature of 30-32 °C to formation of a clot and increase of acidity to (70±10) °Т. Duration of process of souring shouldn't exceed 16 hours. On reaching the required acidity sour cream is mixed within 3-15 minutes before receiving a uniform consistence. Cooling and maturing of a product carry out in the refrigerator at a temperature (4±2) °C no more than 12 hours. The period of storage of sour cream makes 15 days at a temperature (4±2) °C from the moment of the end of technological process.

House sour cream

The House sour cream is developed from the pasteurized normalized cream, powdered whole milk or the isolated soy protein by souring by the ferment prepared on true cultures of a mesophilic lactic streptococcus.

The House sour cream is developed on the compoundings presented in table 11.4.

Compoundings on the House sour cream Table 11.4

Cream normalizes on fat so that the mass fraction of fat in the normalized cream corresponded to the required fat content according to a compounding. If initial cream has more high fat content, than it is required for development of sour cream, normalizes them by addition of whole or skim milk, and also fresh buttermilk. If initial cream has smaller fat content, than it is required, then carries out normalization more heavy cream.

The soy protein isolated is brought in the cream normalized on a mass fraction of fat temperature (20±2) °C in the ratio 1:15 and slowly, within 20-40 minutes heated to temperature of 60-65 °C at continuous hashing before receiving uniform suspension. Then mix in other part of cream.

Powdered whole milk is dissolved in the cream with the temperature of 40-60 °C normalized on a mass fraction of fat in the ratio 1:15, left for swelling of proteins for 30-40 minutes and after that add the amount of cream which has remained on a compounding.

The normalized mix made on a compounding will pasteurize at a temperature (86±2) °C with endurance of 2-10 minutes. At a temperature of pasteurization carry out homogenization of mix (pressure of 8-12 MPas). Homogenization process is replaced in vitro with processing of mix in the mixer. After cooling of mix up to the temperature of souring (28±2) °C bring the ferment prepared on mesophilic lactic streptococci.

Souring of cream is carried out to formation of a clot and achievement of acidity 60-70 °Т. Duration of process of souring shouldn't exceed 10-12 hours.

Cooling of sour cream carry out in the refrigerator at a temperature (4±2) °C no more than 12 hours. The period of storage of sour cream makes 7 days at a temperature (4±2) °C.

In ready-made products it is necessary to define physical and chemical (titrable acidity, a mass fraction of fat, phosphatase availability) and organoleptic indicators.