UA108580C2 - Method of current production of sour cream butter - Google Patents
Method of current production of sour cream butterInfo
- Publication number
- UA108580C2 UA108580C2 UAA201404469A UAA201404469A UA108580C2 UA 108580 C2 UA108580 C2 UA 108580C2 UA A201404469 A UAA201404469 A UA A201404469A UA A201404469 A UAA201404469 A UA A201404469A UA 108580 C2 UA108580 C2 UA 108580C2
- Authority
- UA
- Ukraine
- Prior art keywords
- imb
- current production
- preparation
- sour cream
- maturation
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Винахід належить способу поточного виробництва кисловершкового масла, який включає пастеризацію, охолодження високожирних вершків, приготування і внесення бактеріальної закваски у зону перетворення фаз в дестабілізатор жирової емульсії, перемішування компонентів, перетворення жирової емульсії, формування структури продукту, дозрівання готового продукту, причому бактеріальну закваску готують сквашуванням молока бактеріальним препаратом ізIMB B-7451,IMB B-7452,IMB B-7450 таIMB B-7453 у співвідношенні 1,5:1,5:0,8:1,2 із розрахунку 1 г/дмза температури (33±1) °С протягом 8-9 год., її дозріванням за температури (15±1) °С протягом 4-6 год. та охолодженням до (8±1) °С, вносять закваску у кількості 2-6 %, після чого готовий продукт піддають дозріванню протягом 3 діб за температури (10±1) °С.The invention relates to a method for the current production of sour cream oil, which includes pasteurization, cooling of high-fat cream, preparation and introduction of bacterial starter in the zone of phase conversion into a destabilizer of fat emulsion, mixing of components, transformation of fat emulsion, formation of product structure, maturation, preparation milk bacterial preparation with IMB B-7451, IMB B-7452, IMB B-7450 and IMB B-7453 in the ratio of 1.5: 1.5: 0.8: 1.2 at the rate of 1 g / dmz temperature (33 ± 1) ° C for 8-9 hours, its maturation at (15 ± 1) ° C for 4-6 hours. and cooling to (8 ± 1) ° C, make the leaven in the amount of 2-6%, after which the finished product is subjected to ripening for 3 days at (10 ± 1) ° C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA201404469A UA108580C2 (en) | 2014-04-28 | 2014-04-28 | Method of current production of sour cream butter |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA201404469A UA108580C2 (en) | 2014-04-28 | 2014-04-28 | Method of current production of sour cream butter |
Publications (1)
Publication Number | Publication Date |
---|---|
UA108580C2 true UA108580C2 (en) | 2015-05-12 |
Family
ID=53674478
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA201404469A UA108580C2 (en) | 2014-04-28 | 2014-04-28 | Method of current production of sour cream butter |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA108580C2 (en) |
-
2014
- 2014-04-28 UA UAA201404469A patent/UA108580C2/en unknown
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