LT3955B - Fermented milk product and process for the preparation thereof - Google Patents

Abstract

This invention applies to the diary industry and can be utilised in the production of a pickled diary product, which is highly recommended for children and when one is on a diet. The proposed product of the pickled milk must have at least 10<9> V cells/ml of bifid bacteria, sugar, and the nutritional aroma of syrup of fruits-berries can be used additionally. The method for the production of the pickled diary product describes the normalisation of primary raw materials, pasteurisation, cooled to the temperature of the pickling, processes of pickling and ripening, as stimulators of growth are added to the raw milk from the beginning. The systematic use of the product is suggested for all people, including infants and elders; it has a full value additive for a nutritional ration or as a dietary product with excellent preventative treatment attributes.

Description

The invention relates to the dairy industry and can be used in the manufacture of a fermented milk product, especially for the recommended nutrition of children and diet.

Recently, due to its dietary and therapeutic properties, yogurts and thick-leavened milk products obtained from milk fermentation (EP 0082581, EP 0111020, EP 0346884) or bifidobacteria (SU 863639, SU 1465003, EP 0307559, EP 0349666, EP 0486738) are widely used. ), or mixtures thereof (EP 0154614, EP 0281467, SU 1708243, etc.).

The known fermented milk product (SU 1351560, A23C 9/12 publ. 1987) contains proteins, milk and vegetable fats, lactose, sucrose, minerals and vitamins, as well as dextrin-maltose, and has 10 ^ - 10 ^ V cells / ml of bifidobacteria.

However, the mixture for the preparation of this product consists of many components, some of which are added in small quantities, which complicates the production technology. Known method of production of sour milk product (RU 2020829,

A23C 9/12, publ. 1994) includes normalization, homogenization and pasteurization of dairy raw materials, chilling to boiling point, introduction of 5% symbiotic bacterial yeast, tanning at 32-34 ° C for 3.5-5 hours to 56-64 ° T.

2 ° acidity, cooling at rest, followed by stirring and resumption of chilling, addition of 12-15% of fruit additives and 0.08-0.15% of flavoring and additional cooling to 2-4 ° C.

Creating a dietary and curative fermented milk product with more attractive flavors, especially for children, while simplifying and reducing the cost

5 technology is a difficult task. Any interference with the microbiological process, such as reducing the number of components or changing the technological regime, can interfere with the optimal development of beneficial bacteria and lead to unexpected results.

The proposed method of producing a fermented milk product is as follows:

Adds a dissolved growth stimulant to the raw milk.

In parallel (for the preparation of sweet and flavored product) it dissolves the sugar and adds it to the main raw material. The normalized mixture is pasteurized for 20-30 minutes at 90-94 [deg.] C., then cooled to 37-41 [deg.] C. and protected by a yeast such as bifidobacteria; the amount of yeast may be from 3 to 10% by weight.

The resulting mixture is left to acidify after stirring at 36-38 ° C until a 61-69 ° T acidity is formed, then cooled to 14-20 ° C. To obtain flavored products, flavoring or fruit-berry syrup is added to the astringent and blended. The prepackaged product is further cooled to a temperature not exceeding 6 ° C in a refrigerator. When stored at slightly lower temperatures, the quality of the products is longer.

Preferably, the final product concentration of bifidobacteria is the 10 ° W Ί0ΐ ⁹ cells / mL. The product is of a dense, homogeneous consistency or with a crushed and slightly whey-like appearance, and has a pure or sweet-sour taste with a milky-white or a slightly creamy color or corresponding to the taste and color of the additive. The acidity of the whole or skimmed milk product shall be between 75 ° and 90 ° T, and that of the added sweet and aromatic substances shall be 80 to 100 ° T. The fat content of the whole, sweet and aromatic product shall be not less than

3.1%. The carbohydrate content of whole and skimmed products is 4.1% and 3.8% respectively, while that of sweet and flavored products is 6.6 - 8.0%. 100 g whole product has a calorific value of 57 kcal, sweet and flavored 67 kcal and defatted 30 kkal.

The invention is illustrated by the following examples:

1 Example.

230 grams of growth stimulant (ΓΜΚ-3 TY 10-02-02-789-192-95), pre-dissolved by mixing up to 4 times the amount of skimmed milk, is added to the main weight of the raw material to give a total weight of 899.77 kg of skimmed milk . The thoroughly mixed normalized mixture, heated to 44 ° C, is cleaned eg in a separator and pasteurized for 30 minutes in a double-walled tank at 90 ° C. The mixture is cooled to 37 ° C and maintained by addition of 100 kg of bifidobacterial yeast, prepared in a known manner, using the strain Bifidobacterium adolescentis MC-42 (No. B-1987 in the VNIIGenetics Collection). The prepared mixture is stirred for 5 minutes, after 1 hour and left to rest. The fermentation is continued for 6-7 hours until the milk has an acidity of 65 ° T. The tank is then cooled by allowing ice water between the walls. After 2 hours stirring is continued for 5 minutes, further cooled to 14 ° C, resuspended for 3 minutes and blown into the prepared container. The prepackaged product is further refrigerated in a refrigerator at a temperature not exceeding 6 ° C.

5 Gives 1000 kg of product.

An example.

220 g of growth stimulant are prepared as in Example 1 and added to the principal

3,1 - 3,7% fat in whole milk raw material.

kg of sugar dissolves in larger quantities of milk by heating to (75hh5) ° C and stirring constantly. After complete dissolution, mixed with base stock; the total milk yield is 859.53 kg. Mix thoroughly.

The normalized mass is heated to 40 ° C, cleaned through several layers of gauze and pasteurized at 94 ° C for 20 minutes. After cooling to 41 ° C, add 5% of the bifidobacterial yeast, mix for 9 minutes and then again for 1 hour. The resulting mixture is left to ferment for 14 hours at (37 + to) ° C. After tanning, the container begins to cool down; after 3 hours, stir the agitation for 10 minutes and continue to cool to 20 ° C. Then add 250 g of flavor (Florascipt, France), mix thoroughly until homogenous and blend into the prepared container. The prepackaged product is additionally cooled to 4 ° C in a refrigerator. Yields 1000 kg of product having an acidity of 80-100 ° T.

An example.

Sterile aqueous corn extract solution containing 8% dry matter is added to 909.79 kg of whole milk with a fat content of 3.1 to 3.7%, calculated on the basis of 2.7 dm ^{3 of} corn extract solution / 1000 kg of product and mixed thoroughly.

The normalized mixture is heated to 42 ° C, cleaned and pasteurized at 92 ° C for 25 minutes. Immediately after cooling the mixture to 39 ° C, add 30 kg (3%) of the leaven, stir, and after 1 hour stir again and leave the resulting mixture to ferment for 16 hours at (37 ± 1) ° C. The end of the fermentation is determined by the formation of an acidity of 69 ° T in the milk astringent. The curd is started to cool, stirred for 2,5 hours and then cooled to 17 ° C. 60 kg of pre-pasteurized and chilled fruit juice syrup to 20-25 ° C is added to the product, mixed thoroughly and blown into the prepared container. The prepackaged product is further refrigerated in a refrigerator at a temperature not exceeding 6 ° C.

The following table gives other examples of the preparation of sweet products (according to the method of Example 1) and sweet or flavored (according to the procedure of example 2) and their physico-chemical characteristics.

Table

Components, kg 4 Example sweet 5 Example sweet 6 Example sweet 7 Example flavored Milk (3.2 to 3.7% fat content) 969.79 * 899.77 874.77 854.67 Growth stimulant 0.21 0.23 0.23 0.23 sugar - - 25.0 45.0 Aromatizer 0.10

(BBA firm, England)

Fruit-berry - - - - syrup Bifidobacteria 30.0 100.0 100.0 100.0 yeast

Product Indicators

Fat% * 3.2-3.7 3.2-3.7 3.2-3.7 3.2-3.7 Sucrose content,% by weight - - 2.0-2.5 4.0-4.5 Acidity, θΤ 75-90 75-90 80-100 80-100 Temperature, 0c 6th 6th 6th 6th

before realization

*) A deviation of + 0.1% in fat is considered tolerable

The product is recommended for systematic use by all people, including newborns and the elderly, as a complete dietary supplement or as a diet product with excellent healing-preventive properties.

For therapeutic purposes, the product is recommended for various diseases of the gastrointestinal tract, for the integrated treatment of cardiovascular diseases, diabetes and other metabolic disorders, urinary and gynecological diseases, burns, pus and other wounds, skin-venereal diseases, during pregnancy and childbirth neonatal dysbacteriosis.

The product is particularly useful in the daily diet of those exposed to harmful conditions (including nuclear facilities). It is also advisable to use this product for people in extreme and stressful situations.

Claims (11)

DEFINITION OF INVENTION 1. A fermented milk product from milk and yeast containing bifidobacteria, characterized in that the bifidobacterial product contains at least V ⁹ U cells / ml. 2. The fermented milk product of claim 1, wherein the milk and yeast form an initial mixture which may contain a growth stimulant. 3.0 - 10.0 The rest of the whole or skimmed milk. 3. The fermented milk product of claim 2, wherein the premix contains (% by weight) Growth stimulants at least 0.021 Yeast 4. A fermented dairy product according to claim 3, characterized in that the premix additionally contains (by weight): Sugar Food flavoring or fruit-berry syrup up to 4.5, up to 0.025 to 6.0. and the product may have 5. A fermented dairy product according to claims 1-4, characterized in that at a fat content of 3.1 to 3.8% by weight, the sucrose content is not more than 4.0-4.5% by weight and the acidity of the product is 75-100 ° T. . 6. A method of manufacturing a fermented dairy product comprising the steps of normalizing dairy raw materials, pasteurization, chilling to boiling point, fermentation and maturation of a premix mixture, including the prior addition of a growth stimulant to the dairy raw material. 7. A process according to claim 6, characterized in that no more than 4.5% by weight of sugar is added to the milk raw material during the production of the flavored and / or sweet product. 8. A process according to claims 6, 7, wherein the control is carried out by cooling the mixture to a temperature of 37-41 ° C and the yeast contains at least one species of bifidobacteria such as Bifidobacterium adolescentis. 9. A process according to claim 6, 7 or 8, characterized in that it is pasteurized for 20-30 minutes at 90-94 ° C, the fermentation process is carried out at 36-38 ° C for 6-7 to 14-16 hours, and the product is further matured. , after bulking and packing, with additional cooling to not more than 6 ° C. 10. A process according to claims 6-9, characterized in that up to 0.025% by weight of the flavoring agent or up to 6% by weight of the fruit-berry syrup is added to the chilled before-bottling at 14-20 ° C. 10th Use of Bifidobacterium adolescentis strain MC-42 (No. B-1987 in the VNIIGenetics collection) as a yeast component product according to claims 1 to 5, in an amount of 3-5 to 10% by weight of yeast.