EA201700495A1 - METHOD OF MANUFACTURE OF ACID AND MILK DRINK OF FUNCTIONAL PURPOSE ON THE BASIS OF GOAT MILK - Google Patents

METHOD OF MANUFACTURE OF ACID AND MILK DRINK OF FUNCTIONAL PURPOSE ON THE BASIS OF GOAT MILK

Info

Publication number
EA201700495A1
EA201700495A1 EA201700495A EA201700495A EA201700495A1 EA 201700495 A1 EA201700495 A1 EA 201700495A1 EA 201700495 A EA201700495 A EA 201700495A EA 201700495 A EA201700495 A EA 201700495A EA 201700495 A1 EA201700495 A1 EA 201700495A1
Authority
EA
Eurasian Patent Office
Prior art keywords
milk
goat milk
goat
fermentation
drink
Prior art date
Application number
EA201700495A
Other languages
Russian (ru)
Other versions
EA035870B1 (en
Inventor
Зарина Владимировна Капшакбаева
Аскар Юсупович Камербаев
Жанара Калибековна Молдабаева
Жайнагуль Хасеновна Какимова
Александр Альбертович Майоров
Original Assignee
Зарина Владимировна Капшакбаева
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Зарина Владимировна Капшакбаева filed Critical Зарина Владимировна Капшакбаева
Priority to EA201700495A priority Critical patent/EA035870B1/en
Publication of EA201700495A1 publication Critical patent/EA201700495A1/en
Publication of EA035870B1 publication Critical patent/EA035870B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Изобретение относится к молочной промышленности, а именно к способу получения кисломолочных напитков из козьего молока. Техническим результатом изобретения является повышение пищевой и биологической ценности продукта и получение продукта функционального назначения. Указанный технический результат достигается тем, что в способе производства кисломолочного напитка из козьего молока, предусматривающем нормализацию, пастеризацию, заквашивание, сквашивание, созревание, внесение в козье молоко наполнителя, заквашивание смеси, охлаждение полученного кисломолочного напитка, согласно изобретению нормализацию осуществляют путем смешивания козьего молока с обезжиренным коровьим молоком, нормализованную смесь заквашивают закваской, состоящей из Lactobacillus acidophilus гр.Ер штамм 317/402, в качестве наполнителя вносят сироп лактулозы, причем его вносят после окончания процесса сквашивания смеси, а компоненты берут в следующем соотношении, мас.%: молоко козье - 37,7-69,9; обезжиренное молоко - 24,1-56,3; закваска - 5; сироп лактулозы - 1.The invention relates to the dairy industry, in particular to a method for producing fermented milk drinks from goat milk. The technical result of the invention is to improve the nutritional and biological value of the product and the production of a functional product. This technical result is achieved in that in the method of production of fermented milk drink from goat milk, which provides for normalization, pasteurization, fermentation, fermentation, maturation, introduction of filler into goat milk, fermentation of the mixture, cooling of the resulting fermented milk drink, according to the invention, normalization is carried out by mixing goat milk with skimmed cow's milk, the normalized mixture is fermented with sourdough consisting of Lactobacillus acidophilus c. Ep strain 317/402, as a filler Yat syrup of lactulose, and it is made after the end of the process of ripening the mixture, and the components are taken in the following ratio, wt.%: goat milk - 37,7-69,9; skimmed milk - 24.1-56.3; yeast - 5; lactulose syrup - 1.

EA201700495A 2017-10-02 2017-10-02 Method for producing a fermented milk drink from goat milk EA035870B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201700495A EA035870B1 (en) 2017-10-02 2017-10-02 Method for producing a fermented milk drink from goat milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201700495A EA035870B1 (en) 2017-10-02 2017-10-02 Method for producing a fermented milk drink from goat milk

Publications (2)

Publication Number Publication Date
EA201700495A1 true EA201700495A1 (en) 2019-04-30
EA035870B1 EA035870B1 (en) 2020-08-24

Family

ID=66436914

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201700495A EA035870B1 (en) 2017-10-02 2017-10-02 Method for producing a fermented milk drink from goat milk

Country Status (1)

Country Link
EA (1) EA035870B1 (en)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2225123C2 (en) * 2001-12-24 2004-03-10 Александр Сергеевич Карпов Prophylactic sour milk product

Also Published As

Publication number Publication date
EA035870B1 (en) 2020-08-24

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Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ BY KZ KG TJ TM RU