EA035870B1 - Method for producing a fermented milk drink from goat milk - Google Patents

Abstract

The invention relates to the dairy industry, particularly to a method for production of fermented milk drinks from goat milk. The technical result of the invention is an increase in the nutrition and biological value of the product. Said technical result is achieved by that in the method for production of fermented milk drink from goat milk goat milk is standardized by adding skimmed cow milk, pasteurized, fermented with a starter composed of Lactobacillus acidophilus of strain 317/402, followed by adding lactulose syrup, fermentation and cooling down for maturation, wherein the components are taken in the following ratio, wt.%: goat milk - 37.7-69.9, skimmed cow milk - 24.1-56.3, Lactobacillus acidophilus strain 317/402 starter - 5.0 , lactulose syrup - 1.0.

Description

The invention relates to the dairy industry, and in particular to a method for producing fermented milk drinks from goat milk.

A known method for the production of a fermented milk drink from goat milk, providing for the introduction of parsley broth into goat milk, pasteurization of the mixture, cooling to the fermentation temperature: for kefir - up to a temperature of 23 ± 20 ° C, for curdled milk - up to 43 ± 20 ° C, fermentation of the mixture for kefir washings of kefir fungi at a temperature of 20-25 ° C for 8-12 hours, or fermentation of the mixture for curdled milk with thermophilic streptococcus for 3-4 hours at a temperature of 40-45 ° C, cooling the resulting fermented milk drinks to a temperature of 6 ° C (see. Romanchenko S.V. Regulation of organoleptic parameters of fermented milk drinks from goat milk, Naukovy vyunik LNAU - 22 (2010), section 3 -Techshchsh science).

The disadvantage of fermented milk drinks produced by this method is their low nutritional and biological value, as well as the fact that kefir fungi and their washings cause intensive yeast development, leading to a sharp increase in titratable and active acidity and a reduction in the shelf life of the finished product.

The closest in technical essence is a method for the production of a fermented milk drink from goat milk (patent RK No. 30166, IPC А23С 9/13, publ. 15.07.2015), which provides for the normalization, pasteurization, ozonation of goat milk for 10 minutes, fermentation by introduction of thermophilic lactic acid bacteria and bifidobacteria Bifidobacterium lactis into goat milk in a ratio of 2: 1, additional introduction of ozonated 0.01% saffron infusion and / or 15% pumpkin juice, ripening of these mixtures at 37 ° C for 8-10 hours, ripening , cooling the obtained fermented milk drinks to a temperature of 6 ° C.

The disadvantage of the prototype is the complexity of its implementation due to the need to carry out the ozonation process. The use of fruit and vegetable fillers in the production of fermented milk products causes the appearance of a specific taste of vegetables in the target product, which reduces its consumer properties. The product has no functional properties.

The technical result of the invention is to increase the nutritional and biological value of the product and obtain a functional product.

The specified technical result is achieved by the fact that in the method for the production of a fermented milk drink from goat milk, providing for normalization, pasteurization, fermentation, fermentation of the normalized mixture, the addition of a filler, cooling, filling, maturation and storage of the fermented milk drink, according to the invention, normalization is carried out by mixing goat milk with skim cow's milk, the normalized mixture is fermented with a ferment consisting of Lactobacillus acidophilus strain 317/402, lactulose syrup is added as a filler, and it is added after the fermentation process of the mixture is completed, and the components are taken in the following ratio, wt%:

goat milk - 37.7-69.9;

skimmed cow milk - 24.1-56.3;

starter culture Lactobacillus acidophilus strain 317/402 - 5.0;

lactulose syrup - 1.0.

The method for the production of fermented milk drink for functional purposes based on goat milk is carried out as follows.

Goat milk is weighed, cleaned from mechanical impurities, normalized in terms of fat content by adding skimmed cow's milk. The amount of skim milk required for normalization is determined using the square rule. Normalized milk is homogenized at a temperature of 55-60 ° C at a pressure of 10-12.0 MPa and pasteurized at a temperature of 74 ± 2 ° C with a holding time of 10-15 minutes, then the pasteurized milk is cooled to a fermentation temperature (38-40) ° C. Milk cooled to a temperature of 38-40 ° C is sent to fermentation tanks. Fermented with a leaven consisting of Lactobacillus acidophilus strain 317/402 in the amount of 5% of the fermented milk volume, then add lactulose syrup in the amount of 1%. Stir for 15 minutes and leave at this temperature for fermentation for 4-4.5 hours until the acidity of the curd reaches 8090 ° T. The finished product is packaged and sent to refrigerating chambers for maturation and storage.

The implementation of the method can be carried out on standard technological equipment of operating dairy enterprises.

Goat milk belongs to the group of casein, as well as cow's milk, however, goat milk practically does not contain alpha-b-casein. which is the main source of allergic reactions to cow's milk, which is why it is indicated for people who are allergic to cow's milk. The high beta-casein content brings goat milk closer to human breast milk. Most of the proteins in goat's milk, due to the increased content of albumin in them, is broken down into their constituent parts - they coagulate into small flakes, and are not absorbed undigested, so it is more easily absorbed by the body without causing disorders of the digestive system. Low lactose content (13% less than in cow's milk, and 41% less than in human milk) allows people to use this product,

- 1,035870 sufferers of lactose intolerance. The fat globules in goat milk are 10 times smaller than in cow's milk (0.001 mm), and therefore are better absorbed by the body. With a fat content of 4-4.4%, goat's milk is absorbed almost 100%. Goat's milk contains 67% unsaturated fatty acids, cow's milk - 61%. These acids have a unique metabolic ability to prevent the deposition of cholesterol in the tissues of the human body. In addition to the above features, goat milk contains a lot of calcium (143.0 mg), magnesium (14.0 mg), phosphorus (89.0 mg), manganese (17.0 μg), copper (20.0 μg), vitamins A ( 0.1 mg), B (0.04 mg), C (2.0 mg), and D (0.06 μg), ascorbic acid. This product enriches the body with high-grade proteins, fats, minerals and trace elements, has a very beneficial effect on the normalization of metabolism, which contributes to health and longevity.

Skim milk differs from whole milk by a high content of non-fat milk solids (SNF) and a lower amount of fat, i.e. the ratio between non-fat and fat parts. So, if in whole milk there are 2.2-2.4 SNF per one part of fat, then in skim milk there are 90-170 parts.

The most valuable components of skim milk are proteins, lipids (milk fat) and carbohydrates.

In addition to the main components, mineral salts, non-protein nitrogenous compounds, vitamins, enzymes, hormones, immune bodies, organic acids pass into skim milk, i.e. virtually all compounds found in whole milk.

The energy value of 1 kg of skim milk is 1440 kJ, which is almost 2 times less than whole milk (2805 kJ) due to the low amount of fat it contains. All other components of cow's milk are almost completely preserved in skim milk. A feature of milk fat in skim milk is a high degree of dispersion. The size of the fat globules is 0.5-1 microns (in whole milk, mostly 3-6 microns), which contributes to easier emulsification, saponification and assimilation (94-96%) of fat.

The protein nitrogenous compounds found in skim milk include casein and whey proteins (lactoalbumin, lactoglobulin, euglobulin and pseudoglobulin). Skim milk is a source of high-value protein.

Thus, with the full and rational use of skim milk for food purposes, you can significantly increase the level of consumption of milk protein, which belongs to the best types of animal protein.

The starter culture Lactobacillus acidophilus strain 317/402 used in the invention is characterized by excellent acceptance in the intestine, as evidenced by its high phenol resistance (0.50.6%), stimulates the production of gamma-interferon, which is responsible for the immune system, which makes it possible to increase the quantitative index of interferon in 1 , 5 times, bringing it closer to the norm. These bacteria produce and secrete a number of vital amino acids, enzymes that promote the digestion and assimilation of fats, proteins, carbohydrates, have a high vitamin-forming ability, synthesize up to 70% of vitamins in the body (B1, B12, C, E, P, nicotinic and folic acid, biotin, thiamine, riboflavin); lecithin is synthesized from milk fat, which protects the liver from excess fat; enrich milk with organic acids, increase the absorption of calcium, iron and other microelements; normalize the level of hemoglobin and the number of leukocytes in the blood and reduce leukocyte intoxication; contribute to the restoration of metabolism, increase the body's resistance to infections, toxic and other agents; have a radioprotective and adaptogenic effect.

As a stimulator of the growth of lactobacilli and enrichment of the product, the method involves the introduction of lactulose syrup. When lactulose is included in dairy products for adults, the number of beneficial microorganisms for our health (bifidobacteria and lactobacilli) increases from 7.5 to 57%. Lactulose is a classic means of influencing the metabolism of intestinal microflora, stimulating the growth of beneficial intestinal microflora. In addition, lactulose promotes the synthesis of vitamins and the absorption of minerals.

The method is illustrated by the following examples.

Example 1.

Goat milk is weighed, cleaned from mechanical impurities on open filters or separators _- milk purifiers - with preheating to 30-40 ° C. They take 69.9 kg of refined goat milk and normalize it to 4.4% fat by mixing with 24.1 kg of non-fat cow's milk with 0.1% fat. The amount of skim milk required for normalization is determined using the square rule. Normalized milk is homogenized at a temperature of 55-60 ° C at a pressure of 10-12.0 MPa and pasteurized at a temperature of 74 ± 2 ° C with an exposure of 10-15 minutes, then the pasteurized milk is cooled to a fermentation temperature of 38-40 ° C and sent to containers for fermentation. 5 kg of a starter culture consisting of Lactobacillus acidophilus strain 317/402 are fermented. Add 1 kg of lactulose syrup. The mixture is stirred for 15 minutes and left at this temperature for fermentation for 4-4.5 hours until the acidity of the curd reaches 80-90 ° T.

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The finished product is packed in polystyrene cups of various capacities (from 200 to 500 ml), then sent to refrigerating chambers for maturation for 8 hours at a temperature not higher than 8 ° C and stored until sale within 24 hours from the moment of the end of the biotechnological process.

Example 2.

Take 51.2 kg of purified goat milk and normalize it to 3.3% fat by mixing with 42.8 kg of skimmed cow milk with 0.1% fat, ferment 5 kg of starter culture from Lactobacillus acidophilus strain 317/402, add 1 kg of lactulose syrup ... The rest of the method is carried out in the same way as in example 1.

Example 3.

Take 37.7 kg of purified goat milk and normalize it to 2.5% fat by mixing with 56.3 kg of skimmed cow's milk with 0.1% fat, ferment 5 kg of starter culture from Lactobacillus acidophilus strain 317/402, add 1 kg of lactulose syrup ... The rest of the method is carried out in the same way as in example 1.

The effect of adding lactulose syrup before and after fermentation of normalized milk was studied. Analysis of the data obtained showed that there are differences in the final content of lactic acid bacteria when lactulose is added before and after milk fermentation. This can be explained by the fact that when lactulose is added before fermentation, a sharp increase in lactic acid bacteria occurs on the first day due to their fermentation of lactulose during fermentation of the drink and the corresponding temperature regime, which serves as a trigger for a specific restructuring of bacterial metabolism. But after 3-5 days, the growth of bacteria stops and decreases to the control level. At the same time, when lactulose is added after fermentation at the stage of cooling the drink, the growth of lactic acid bacteria is gradual and their content remains high on the 7-10th day.

Thus, it is optimal to add lactulose syrup to the fermented milk drink after the milk fermentation process.

The organoleptic properties of a fermented milk drink are reflected in table. 1.

Table 1. Organoleptic characteristics of a fermented milk drink based on goat milk

Index Characteristic Appearance and consistency Homogeneous, moderately viscous. A slightly viscous consistency is allowed. The surface and mass is homogeneous, without separation of whey Taste and smell Pure, fermented milk, without foreign tastes and odors Colour White, uniform throughout the mass

The results of the organoleptic evaluation of a fermented milk drink on a five-point scale are shown in Table 2.

Table 2. The results of organoleptic evaluations of a fermented milk drink based on goat milk

Product Quality levels Colour smell taste consistency Example 1 (F _{n. C} = 4.4%) five 4 4 five Example 2 (W _n . _S = 3.3%) five five five five Example 3 (W _{n s} = 2.5%) five five 4 five

Thus, according to the results of tasting, the highest organoleptic quality was possessed by a fermented milk drink based on goat milk of 3.3% fat (example 2).

The results of evaluating the appearance, consistency, taste, smell and color of a fermented milk drink fully correspond to the characteristics of this type of product.

The organoleptically obtained fermented milk product tastes of kefir and acidophilic milk and contains 1 x 10 ⁸ CFU of acidophilic bacteria in 1 ml.

Microbiological indicators of a fermented milk drink are presented in Table 3.

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Table 3. Microbiological indicators of a fermented milk drink based on goat milk

The name of indicators Factual data BGKP (coliforms), in 0.1 g of product not found Pathogenic, including salmonella, in 25 g of product not found S. aureus not found Mold, CFU / g, no more not found

The research results show high quality indicators, i.e. the absence of both pathogenic and conditionally pathogenic microflora in the object under study.

Safety indicators of fermented milk drink are given in Table 4.

No toxic elements, mycotoxins, pesticides were found in the test object, salts of heavy metals were found within the permissible limits.

The nutritional value of a fermented milk drink based on goat's milk was determined - an indicator reflecting the completeness of the useful properties of the product, characterized by its chemical composition, including organoleptic advantages.

Table 4. Safety indicators of fermented milk drink based on goat milk

No. Indicator names Research results Acceptable levels 1 Toxic elements: mg / kg, no more: Lead Arsenic Cadmium Mercury Less than 0.02 Less than 0.01 Less than 0.005 Less than 0.0008 0.1 0.05 0.03 0.005 2 Mycotoxins: mg / kg, not more Aflatoxin Ml not found 0.0005 3 Pesticides: mg / kg, no more Hexachlorocyclohexane DDT and its metabolites not found not found 0.05 0.05 4 Cesium-137 Bq / kg 0.01 ± 1.64 no more than 100 five Strontium-90 Bq / kg 0.01 ± 4.21 no more than 25

Data on the nutritional and energy value of a fermented milk drink based on goat's milk are shown in Table 5.

Table 5. Nutritional and energy value of the product

Index Normalized values Fermented milk drink based on goat milk, fat content 4.4% (example 1) Mass fraction of fat,% not less 4.4 ± 0.1 Protein mass fraction,% not less 4.12 Mass fraction of carbohydrates,% not less 4.85

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Acidity, ° T 90 Active acidity, pH 4-5 Temperature when leaving the plant, С 4 ± 2 Energy value, kcal, not less 75.48 Fermented milk drink based on goat milk, fat content 3.3% (example 2) Mass fraction of fat,% not less 3.3 ± 0.1 Protein mass fraction,% not less 3.83 Mass fraction of carbohydrates,% not less 4.85 Acidity, T 80 Active acidity, pH 4-5 Temperature when leaving the plant, С 4 ± 2 Fermented milk drink based on goat milk, fat content 2.5%) (example 3) Mass fraction of fat,% not less 2.5 ± 0.1 Protein mass fraction,% not less 3.83 Mass fraction of carbohydrates,% not less 4.85 Acidity, T 85 Active acidity, pH 4-5 Temperature when leaving the factory, ° C 4 ± 2 Energy value, kcal, not less 57.22

As can be seen from the table, the physicochemical indicators of a fermented milk drink based on goat milk: mass fraction of fat, protein, carbohydrates, as well as titratable and active acidity, correspond to the required standards for this type of product.

To assess the biological value of a fermented milk drink based on goat's milk, the amino acid composition was determined and the amino acid rate was calculated (Table 6).

Table 6. Amino acid composition and amino acid rate of fermented milk drink based on goat milk

Amino acids Amino acid content in g per 100 g of protein Speed,% FAO / WHO Fermented milk drink based on goat milk Valine 50.0 44.67 ± 0.02 89 Lysine 55.0 57.76 ± 0.03 105 Threonine 40.0 42.86 ± 0.05 107 Methionine + cystine 35.0 28.37 ± 0.01 86 Isoleucine 40.0 48.94 ± 0.07 122 Leucine 70.0 90.26 ± 0.11 129 Phenylalanine + tyrosine 60.0 55.39 ± 0.02 163 Tryptophan 10.0 10.99 ± 0.02 110

The data presented in table. 6 indicate that the essential amino acids in the fermented milk drink are well balanced. It should be noted the high percentage of scor phenylalanine +

- 5 035870 tyrosine and leucine, which is the limiting biological value of the product.

Thus, the implementation of the method will make it possible to obtain a fermented milk drink based on goat milk, balanced in nutritional, biological and energy value, meeting the requirements for this group of fermented milk products.

Claims (2)

CLAIM 1. A method of obtaining a fermented milk drink from goat milk, which consists in the fact that goat milk is normalized by adding skimmed cow's milk, pasteurized, fermented using the starter culture Lactobacillus acidophilus strain 317/402, after which lactulose syrup is added, ripened and placed in the cold for , while the components are taken in the following ratio, wt%: goat milk - 37.7-69.9; skimmed cow milk - 24.1-56.3; starter culture Lactobacillus acidophilus strain 317/402 - 5.0; lactulose syrup - 1.0. 2. The method according to claim 1, characterized in that the lactulose syrup is added after fermentation.