BG65652B1 - Method and installation for the manufacture of dry fermented dairy products - Google Patents

Abstract

The invention relates to a method and installation for the manufacture of dry fermented dairy products for individual use as a probiotic functional food additive or for inclusion in the composition of probiotic food additives of specific biological activity. The method and the installation ensure maximum multiplication of the Lactobacillus delbrueckii subsp. Bulgaricus cells û no less than 10 billion/g. The installation is easily sterilized. Any undesired contamination of the products even having high protein content is avoided, and they have no bitter taste. They are of standard type, of high probiotic activity and acceptable organoleptic qualities. The method includes enzyme treatment of milk for the decomposition of the lactic sugar, enzyme hydrolytic milk treatment for the decomposition of the lactic caseine, mixing of the turned out products with a flavouring agent and pectine, fermenting and drying. After the enzyme hydrolysis of the milk, fermentation with bacteria having high proteolytic activity is carried out. After mixing the low-lactose dairy product with the liquid hydrolysate and the flavoring agent, and after sterilization, an automatically controlled fermentation with Lactobacillus delbrueckii subsp. Bulgaricus of proven probiotic qualities is made. After freeze drying the dry product is granulated together with dry concentrated Streptococcus thermophilus culture. The installation comprises a basic biological reactor (aerator) for implementing the fermentation with Lactobacillus delbrueckii subsp. Bulgaricus, biological reactor for conducing hydrolysis and fermentation, steam generator, two auxiliary sterilization vessels, freeze-drier and granulator. All reactors are connected to a system for automatic washing, disinfecting and sterilizing of the biological reactors and the paths for conveying the sterile products. All instrumentation tools and regulators are computer connected.

Description

Technical field

The invention relates to a method and installation for the production of dried fermented dairy products which are intended for use alone as a probiotic functional food or as a nutritional supplement, or to be included in the composition of probiotic nutritional supplements with specific bioactivity.

BACKGROUND OF THE INVENTION

There is a method of producing a dry dairy product [BG 52041] in which low-lactose whole milk cows are mixed with low-alcohol skimmed-milk cows, pre-treated with alkaline protease to produce more than 95% degraded milk casein, sucrose added to the mixture, flavoring substances and pectin, the resulting mixture was pasteurized at 92-95 ° C for 1 hour, cooled to 10 ° C, and low-alcohol pasteurized cow's milk, pre-fermented with selected Lactob strains, was added to this mixture. acillus bulgaricus.

In recent years, a series of cow milk, milk hydrolyzate and fermented milk based products have been developed as probiotic functional foods and nutritional supplements with different fat and milk protein content to have a deliberate beneficial effect on humans and their health [BG 62507 62547, BG 64031, BG 515 Y1, BG 627 Y1, BG 672 Y1, BG7O7Y1].

A major problem in the manufacture of these products is to maximize the multiplication of Lactobacillus bulgaricus cells and preserve their number during the drying process. Another problem is the risk of unwanted contamination in the process of obtaining the lactic acid component and in mixing the heterogeneous components and hence the deterioration of the quality of the final product.

On the other hand, a specific problem arises with those of the known products which provide for a high content of milk hydrolyzate, which, obtained by the known method, has a bitter taste.

SUMMARY OF THE INVENTION

The problem of the production of high quality and constant quality dry fermented dairy products is solved by a method in which cows milk, with the desired fat content, fresh or reconstituted, are pasteurized and cooled, and an estimated amount of beta-galactosidase enzyme is added to it for carrying out the enzyme decomposition of milk sugar, liquid milk hydrolyzate is added to the resulting low-alcohol milk, the mixture is sterilized, cooled to 43-45 ° C, a sterile, preferably fructose, optionally in the form of p, is added under sterile conditions. ztvor, pre-sterilized and cooled, the mixture was inoculated with a lyophilized concentrated monoculture Lactobacillus delbrueckii subsp. bulgaricus with proven probiotic properties, lactic acid fermentation is carried out at maintaining a constant temperature optimal for the particular strain, maintaining a pH in the range of 5.3-5.7, stirring and gas aeration according to the type of fermentation of the particular strain. Maintaining the temperature is aided, if necessary, by the supply of sterilized steam directly into the fermentation medium, and the pH maintained by the supply of a neutralizing agent. All process variables are controlled and regulated automatically by specialized software. After the coagulation is complete, the fermented product is cooled. Liquid milk hydrolyzate is obtained at the same time as fresh or reconstituted skim milk is subjected to enzymatic treatment with beta-galactosidase, with an alkaline protease, after which a strain of lactic acid bacterium having a high proteolytic activity, preferably L. helveticus, preferably L. helveticus, is added to the resulting product. fermentation at a temperature optimal for the particular strain and kept constant at pH. During these processes, a pectin solution is prepared, which is sterilized and added to the fermented milk product under sterility conditions. The mixture was homogenized to complete incorporation of the components and subjected to lyophilization. Lyophilisers3

65652 The early fermented low-lactose milk product is granulated together with a concentrated lyophilized culture of Streptococcus thermophilus.

The plant for the production of dry fermented dairy products according to the invention consists of a bioreactor for producing a low-lactose fermented milk product, and a bioreactor connected thereto for inlet nozzles for carrying out enzymatic digestion of milk casein, and a sterilization vessel for preparation in a case a flavoring and / or flavoring solution and sterilization vessel for the preparation of a pectin solution, a steam sterilizer steam generator, and an outlet pipe connection to a lyophilizer which is coupled to a granulator for mixing product. The first bioreactor is provided with a casing, a stirrer, inlet nozzles for supplying other product components, sterilized steam, an alkalizing agent and gas, as well as a pH indicator and temperature sensors. The three reactors are connected to a system for automatic washing, disinfection and sterilization of bioreactors and transfer routes for sterile products. All instrumentation and controllers are connected to a computer.

The method and installation according to the invention provide maximum multiplication of Lactobacillus delbrueckii subsp cells. bulgaricus - not less than 10 billion / g, easy sterilization of the installation, avoiding unwanted contamination, products, even with high protein content, have no bitter taste, the resulting product is standard with high probiotic activity and acceptable organoleptic qualities.

Explanation of the attached figure

Figure 1 is a schematic representation of the installation according to the invention.

An exemplary embodiment of the invention

The plant for the production of dry fermented dairy products according to the invention consists of a bioreactor 1 for producing a low-lactose fermented dairy product. It is connected, through a pump, to a dry substance dissolution line and a primary heat treatment equipped with a central washing and disinfection system consisting of a bioreactor 2 for carrying out enzymatic degradation of milk casein, vessel 3 for the preparation of a solution of flavoring and / or flavoring and receptacle 4 for the preparation of a pectin solution autoclaved. A sterile steam generator 5 is connected to bioreactor 1, and a lyophilizer is connected to an outlet pipe connection through pump 8, which is connected to a product grinder (not shown in the diagram). Bioreactor 1 is provided with a casing, a stirrer, inlet nozzles for supplying other product components, sterilized steam, an alkalizing agent and gas, as well as a pH indicator and temperature sensors. The reactors are connected to a system for automatic washing, disinfection and sterilization of bioreactors and transfer routes for sterile products. All instrumentation and controllers are connected to a computer.

The method of preparation is as follows. 75 kg of skimmed milk powder was dissolved in bioreactor 1, pasteurized at 96 ° C for 20 s, cooled to 43-45 ° C, and 630 ml of enzyme betahalactosidase added. Liquid hydrolyzate is prepared in bioreactor 2, and 5 kg of skimmed milk reconstituted is treated with 75 ml of beta-galactosidase enzyme and 38 ml of protease and then fermented with L. helveticus. The resulting product in bioreactor 2 was transferred to bioreactor 1, sterilization was carried out at 105110 ° C. Fructose was added, pre-prepared and sterilized in vessel 3. The product was then subjected to lactic fermentation by inoculating lyophilized cultures of L. bulgaricus - 3 strains, while maintaining a constant temperature of 43 ° C and pH in the range 5.3-5, 7 to an acidity of 65-70 ° T. In vessel 4, a 0.9% pasteurized pectin solution is prepared and after cooling, it is transferred to the main mixture in bioreactor 1. The cooled low-lactose fermented product is moved via a pre-sterilized 1 bar pressure pipeline to a peristaltic dosing pump, which distributes it. in equal quantities within the lyophilizer, and dried. It is then co-granulated with a lyophilized concentrated culture of Streptococcus thermophilus.

65652 Bl

The method and installation of the invention can produce a wide range of dry fermented lactic acid products for therapeutic and prophylactic nutrition, such as skimmed, full-fat, with the addition of fructose sweetener, with aspartame sweetener, with the addition of pectin and fructose, with the addition of lysis fruit mixes, with added cocoa, oatmeal and / or rosehip and / or rice flour.

The products obtained contain at least 10 x 10 ⁶ / g viable cells of L. bulgaricus and S. thermophilus.

Claims (2)

Claims 1. A method for the production of dry fermented milk products, comprising the step of enzymatic processing of milk for the breakdown of milk sugar, the step of enzymatic hydrolytic treatment of milk for the breakdown of milk casein, mixing of the products obtained, adding a flavoring agent and pectin solution, pasteurization, fermentation and drying, characterized in that the step of hydrolytic processing of the milk involves subjecting the enzymatically degraded fermentation product to lactic acid bacteria with high proteolytic activity, preferably L. heveticus melting, the resulting liquid milk hydrolyzate is added to the low-lactose milk obtained, the mixture is pasteurized and cooled, added under sterility conditions, the pre-prepared flavoring agent, preferably fructose, optionally in the form of a solution, sterilized and sterilized. , the resulting mixture was inoculated with lyophilized concentrated monocultures of Lactobacillus delbrueckii subsp. bulgaricus with proven probiotic properties, lactic acid fermentation is carried out at maintaining a constant temperature optimal for the particular strain, maintaining a pH in the range of 5.3-5.7, stirring and aeration with gas according to the type of fermentation of the particular strain, such as temperature control is optionally assisted by the supply of sterilized steam directly into the fermentation medium, while the pH is maintained by an agent feed and all process variables are automatically controlled and controlled by specialized software after the coagulation is complete, the fermented product is cooled, a pectin solution is prepared during these processes, which is sterilized and added under sterility to the fermented milk product; the mixture was homogenized to complete incorporation of the components and subjected to lyophilization, after which the resulting product was granulated together with a concentrated lyophilized culture of Streptococcus thermophilus. 2. Plant for the production of dry fermented milk products, characterized in that it consists of a bioreactor (1) for producing a low-lactose fermented milk product, and connected thereto to incoming nozzles a bioreactor (2) for carrying out enzymatic digestion of the dairy casein, and a sterilization vessel (3) for the preparation of a flavoring and / or flavoring solution and a sterilization vessel (4) for the preparation of a pectin solution and a steam generator for sterile steam (5), and a lyophilizer connected to an outlet. (7) which is connected with a granulator for grinding the product, such as a bioreactor (1) provided with a casing, a stirrer, inlet nozzles for supplying other components of the product, sterilized steam, an alkalizing agent and gas, as well as a pH indicator and temperature sensors, wherein the reactors and the vessels are connected to a system for the automatic washing, disinfection and sterilization of bioreactors and transfer routes for sterile products, and all instrumentation and regulators are connected to a computer.