EA201800613A1 - METHOD FOR PRODUCING FERRO-DAIRY PRODUCTS WITH PROBIOTIC PROPERTIES - Google Patents

METHOD FOR PRODUCING FERRO-DAIRY PRODUCTS WITH PROBIOTIC PROPERTIES

Info

Publication number
EA201800613A1
EA201800613A1 EA201800613A EA201800613A EA201800613A1 EA 201800613 A1 EA201800613 A1 EA 201800613A1 EA 201800613 A EA201800613 A EA 201800613A EA 201800613 A EA201800613 A EA 201800613A EA 201800613 A1 EA201800613 A1 EA 201800613A1
Authority
EA
Eurasian Patent Office
Prior art keywords
milk
probiotic properties
cooling
amount
products
Prior art date
Application number
EA201800613A
Other languages
Russian (ru)
Other versions
EA037592B1 (en
Inventor
Асия Демеухановна Серикбаева
Нурбек Аманович Аралбаев
Есмурат Зиятбекович Матеев
Мурат Ашрафович Алиев
Сункар Нуртазаевич Искаков
Original Assignee
Товарищество С Ограниченной Ответственностью "Учебный Научно-Производственный Центр "Байсерке-Агро"
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 Товарищество С Ограниченной Ответственностью "Учебный Научно-Производственный Центр "Байсерке-Агро" filed Critical Товарищество С Ограниченной Ответственностью "Учебный Научно-Производственный Центр "Байсерке-Агро"
Priority to EA201800613A priority Critical patent/EA037592B1/en
Publication of EA201800613A1 publication Critical patent/EA201800613A1/en
Publication of EA037592B1 publication Critical patent/EA037592B1/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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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
    • A23C7/00—Other dairy technology
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

Изобретение относится к молочной промышленности и может быть использовано при производстве кисломолочных продуктов с пробиотическими свойствами. Техническим результатом является применение натурального молока с пробиотическими свойствами без добавления растительно-белковых компонентов, простота технологии производства со сроком хранения производимой продукции не менее 7 суток. Это достигается тем, что способ производства кисломолочных продуктов с пробиотическими свойствами включает приемку натурального коровьего молока, первичную фильтрацию от механических примесей с применением полировочных фильтров, охлаждение молока, кратковременное резервирование молока, сепарирование молока, нормализацию по жиру, пастеризацию молока, добавление подсластителя, гомогенизацию молока, охлаждение гомогенизированного молока, внесение закваски, сквашивание, охлаждение продукта, фасовку, согласно изобретению в качестве подсластителя используют сахар в количестве 3-5% или стевиозид в количестве 0,03-0,07%, а также включает бактофугирование молока перед его нормализацией по жиру, деаэрацию перед пастеризацией молока, а в качестве закваски используют лиофилизированный препарат прямого внесения в количестве 1% от объема молока, содержащий комбинацию по меньшей мере двух штаммов кисломолочных бактерий.The invention relates to the dairy industry and can be used in the production of fermented milk products with probiotic properties. The technical result is the use of natural milk with probiotic properties without the addition of vegetable and protein components, the simplicity of the production technology with the shelf life of the manufactured products at least 7 days. This is achieved by the fact that the method for the production of fermented milk products with probiotic properties includes acceptance of natural cow's milk, primary filtration from mechanical impurities using polishing filters, milk cooling, short-term milk reservation, milk separation, fat normalization, milk pasteurization, addition of sweetener, milk homogenization , cooling homogenized milk, adding sourdough, fermenting, cooling the product, packing, according to the invention, sugar in an amount of 3-5% or stevioside in an amount of 0.03-0.07% is used as a sweetener, and also includes bactofugation of milk before it is normalized according to fat, deaeration before pasteurization of milk, and a lyophilized preparation of direct introduction in the amount of 1% of the milk volume, containing a combination of at least two strains of lactic acid bacteria, is used as a starter culture.

EA201800613A 2018-10-23 2018-10-23 Method for producing fermented milk product with probiotic properties EA037592B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201800613A EA037592B1 (en) 2018-10-23 2018-10-23 Method for producing fermented milk product with probiotic properties

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201800613A EA037592B1 (en) 2018-10-23 2018-10-23 Method for producing fermented milk product with probiotic properties

Publications (2)

Publication Number Publication Date
EA201800613A1 true EA201800613A1 (en) 2020-04-30
EA037592B1 EA037592B1 (en) 2021-04-19

Family

ID=70483852

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201800613A EA037592B1 (en) 2018-10-23 2018-10-23 Method for producing fermented milk product with probiotic properties

Country Status (1)

Country Link
EA (1) EA037592B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632841A (en) * 2021-10-14 2021-11-12 北京三元食品股份有限公司 Compound yogurt with constipation improving effect, and preparation method and application thereof
CN115251157A (en) * 2022-07-04 2022-11-01 广东温氏乳业股份有限公司 Drinking yoghurt without added probiotics and preparation method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2213460C2 (en) * 2001-07-23 2003-10-10 Зенович Сергей Михайлович Method for obtaining food, predominantly, lactic acid product (variants)
RU2271671C1 (en) * 2004-08-17 2006-03-20 Виктор Васильевич Марченко Method for preparing of sour milk products, method for treating of milk for effectuating the same, sour milk product preparing line and milk treating apparatus for the same line
RU2447669C1 (en) * 2010-12-22 2012-04-20 Федеральное государственное образовательное учреждение высшего профессионального образования Дальневосточный государственный аграрный университет Method for production of bifido-containing cultured milk product enriched with prebiotic
RU2482689C1 (en) * 2011-12-01 2013-05-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" Method for production of kefir with functional properties
RU2535877C1 (en) * 2013-07-23 2014-12-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" Method for production of yoghurt with functional properties

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632841A (en) * 2021-10-14 2021-11-12 北京三元食品股份有限公司 Compound yogurt with constipation improving effect, and preparation method and application thereof
CN115251157A (en) * 2022-07-04 2022-11-01 广东温氏乳业股份有限公司 Drinking yoghurt without added probiotics and preparation method thereof

Also Published As

Publication number Publication date
EA037592B1 (en) 2021-04-19

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