MD1573Z - Process for producing yoghurt with Jerusalem artichoke (Helianthus tuberosus) flour - Google Patents
Process for producing yoghurt with Jerusalem artichoke (Helianthus tuberosus) flour Download PDFInfo
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 32
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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Abstract
Invenţia se referă la industria laptelui, şi anume la un procedeu de obţinere a iaurtului cu făină de topinambur (Helianthus tuberosus).Procedeul, conform invenţiei, include reconstituirea laptelui praf degresat cu apă, administrarea făinii de topinambur, amestecarea, filtrarea amestecului, pasteurizarea acestuia, răcirea, însămânţarea cu culturi starter liofilizate pentru iaurt, ambalarea, termostatarea, răcirea şi maturarea iaurtului.The invention relates to the milk industry, namely to a process for obtaining yogurt with Jerusalem artichoke flour (Helianthus tuberosus). , cooling, seeding with freeze - dried starter cultures for yoghurt, packaging, thermostating, cooling and maturing of yoghurt.
Description
Invenţia se referă la industria laptelui, şi anume la un procedeu de obţinere a iaurtului cu făină de topinambur (Helianthus tuberosus). The invention relates to the milk industry, namely to a process for obtaining yogurt with Jerusalem artichoke (Helianthus tuberosus) flour.
Este cunoscut procedeul de producere a iaurtului, care include introducerea hidrocoloizilor într-un amestec de lapte integral pasteurizat şi răcit cu lapte praf degresat, care sunt folosiţi ca un sistem complex de stabilizare. La amestecul rezultat se adaugă o cultură iniţială, dintr-o combinaţie de culturi de adiţie directă. Simultan cu umplutura, se introduce un supliment alimentar de vitamine sau minerale [1]. The process of producing yogurt is known, which includes the introduction of hydrocolloids into a mixture of pasteurized and cooled whole milk with skimmed milk powder, which are used as a complex stabilization system. An initial culture is added to the resulting mixture, from a combination of direct addition cultures. Simultaneously with the filling, a vitamin or mineral food supplement is introduced [1].
Dezavantajul procedeului constă în lipsa fibrelor dietetice, care practic nu sunt absorbite în tractul gastrointestinal superior, leagă substanţe toxice, precum şi colesterolul şi acizii biliari. The disadvantage of the procedure is the lack of dietary fiber, which is practically not absorbed in the upper gastrointestinal tract, binds toxic substances, as well as cholesterol and bile acids.
Este cunoscut un procedeu de fabricare a iaurtului din lapte de vacă, suc sau fructe de actinidie, extract de stevie şi cultură starter din Streptococcus thermophilus şi Lactobacillus delbrueckii [2]. A process for making yogurt from cow's milk, actinidia juice or fruit, stevia extract, and starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii is known [2].
Dezavantajul acestuia constă în aceea că utilizarea actinidiei este limitată pentru persoanele cu boli de tromboflebită, varice şi coagulare slabă a sângelui. Iar extractul de stevie nu este compatibil cu laptele şi poate provoca indigestie persoanelor ce suferă de boli ale tractului gastrointestinal. Its disadvantage is that the use of actinidia is limited for people with thrombophlebitis, varicose veins and poor blood clotting. And stevia extract is not compatible with milk and can cause indigestion in people suffering from diseases of the gastrointestinal tract.
Mai este cunoscut un procedeu de fabricare a iaurtului cu adăugarea unui colorant natural din sfeclă obţinut prin metoda de liofilizare. Procedeul include pasteurizarea şi răcirea amestecului de lapte, după care se adaogă îndulcitorul „Sladin” împreună cu culturile starter. După fermentarea şi răcirea produsului se introduce pulberea din rădăcină de sfeclă şi pudra din rădăcină de cicoare [3]. Another known process for making yogurt with the addition of a natural beetroot dye obtained by the freeze-drying method is the pasteurization and cooling of the milk mixture, after which the sweetener “Sladin” is added together with starter cultures. After fermentation and cooling of the product, beetroot powder and chicory root powder are introduced [3].
Dezavantajul procedeului constă în valoarea nutritivă redusă a produsului finit, datorită absenţei fibrelor dietetice nedigerabile, şi anume, a fibrelor necesare pentru normalizarea funcţionării sistemului digestiv, precum şi utilizarea îndulcitorului „Sladin”. The disadvantage of the process is the reduced nutritional value of the finished product, due to the absence of indigestible dietary fiber, namely, the fiber necessary for normalizing the functioning of the digestive system, as well as the use of the sweetener "Sladin".
Problema pe care o rezolvă invenţia propusă constă în obţinerea iaurtului cu un conţinut înalt de inulină, care se caracterizează printr-un efect prebiotic ce stimulează creşterea microflorei utile în organism şi reducerea bacteriilor patogene, precum şi eliminarea compuşilor periculoşi. The problem solved by the proposed invention consists in obtaining yogurt with a high inulin content, which is characterized by a prebiotic effect that stimulates the growth of useful microflora in the body and the reduction of pathogenic bacteria, as well as the elimination of dangerous compounds.
Invenţia soluţionează problema prin aceea, că se propune un procedeu de obţinere a iaurtului cu făină de topinambur (Helianthus tuberosus), care include reconstituirea laptelui praf degresat cu apă la temperatura de 45°C, administrarea făinii de topinambur în cantitate de 0,5…1,5% în raport cu masa laptelui reconstituit, amestecarea, filtrarea amestecului, pasteurizarea acestuia la temperatura de 85...90°C timp de 10...15 min, răcirea până la temperatura de 40...47°C, însămânţarea cu culturi starter liofilizate pentru iaurt, ambalarea, termostatarea la temperatura de 42...45°C, până la valoarea pH-lui de 4,4...4,7 sau a acidităţii titrabile de 85°T, răcirea până la temperatura de 2...6°C şi maturarea iaurtului timp de 12 ore. The invention solves the problem by proposing a process for obtaining yogurt with Jerusalem artichoke (Helianthus tuberosus) flour, which includes reconstituting skimmed milk powder with water at a temperature of 45°C, administering Jerusalem artichoke flour in an amount of 0.5...1.5% in relation to the mass of the reconstituted milk, mixing, filtering the mixture, pasteurizing it at a temperature of 85...90°C for 10...15 min, cooling to a temperature of 40...47°C, seeding with lyophilized starter cultures for yogurt, packaging, thermostating at a temperature of 42...45°C, up to a pH value of 4.4...4.7 or a titratable acidity of 85°T, cooling to a temperature of 2...6°C and maturing the yogurt for 12 hours.
Procedeul de obţinere a făinii din tuberculi de topinambur (Helianthus tuberosus) include spălarea acestora şi tăierea în rondele cu grosimea de 1...5 mm. Rondele se supun uscării, în etuvă, timp de 1...5 ore, la temperatura de 50...80°C. Produsul uscat se macină până la granulozitatea particulelor de 150...200 µm şi se cerne prin sită. The process of obtaining flour from Jerusalem artichoke tubers (Helianthus tuberosus) includes washing them and cutting them into slices with a thickness of 1...5 mm. The slices are dried in an oven for 1...5 hours at a temperature of 50...80°C. The dried product is ground to a particle size of 150...200 µm and sieved.
Făina de topinambur se caracterizează printr-un conţinut de fructani de tip inulină (51,60...52,24%), fibre brute (6,85...7,67%), polifenoli totali (18,51...44,03 mg GAE/g), proteine (8,75...9,01%), fier (12,45...12,78 mg/100g), potasiu (1905,44...1912,85 mg/100g), calciu (50,21...51,12 mg/100g), magneziu (84,55...86,85 mg/100g), fosfor (300,12...316,62 mg/100g). Jerusalem artichoke flour is characterized by a content of inulin-type fructans (51.60...52.24%), crude fiber (6.85...7.67%), total polyphenols (18.51...44.03 mg GAE/g), protein (8.75...9.01%), iron (12.45...12.78 mg/100g), potassium (1905.44...1912.85 mg/100g), calcium (50.21...51.12 mg/100g), magnesium (84.55...86.85 mg/100g), phosphorus (300.12...316.62 mg/100g).
Rezultatul invenţiei constă în obţinerea unui iaurt cu proprietăţi nutritive care manifestă caracteristici senzoriale şi proprietăţi reologice îmbunătăţite, fără adaos de stabilizatori, indicat persoanelor cu diabet zaharat. The result of the invention consists in obtaining a yogurt with nutritional properties that exhibits improved sensory characteristics and rheological properties, without the addition of stabilizers, indicated for people with diabetes.
Administrarea făinii de topinambur în produsele lactate acide este dictată de necesitatea ameliorării compoziţiei chimice şi a valorii nutritive a produselor, la rândul ei legată de compoziţia chimică modificată a laptelui-materie primă în urma unei serii de factori ecologici, dar şi de transformarea modului de viaţă, legat de nivelul scăzut al activităţii fizice. Merită o atenţie deosebită şi proprietăţile şi indicaţiile terapeutice ale topinamburului, în primul rând, efectele antioxidante. Iaurtul cu adaos de făină de topinambur va fi de o calitate superioară, cu o valoare biologică deosebită şi sigur pentru consum, prin procesarea materiei prime autohtone - tuberculii de topinambur (Helianthus tuberosus). Adaosul făinii de topinambur influenţează pozitiv numărul de microorganisme viabile, probabil datorită prezenţei unor factori cu acţiune prebiotică care stimulează creşterea bacteriilor. Pe substratul de inulină, bifidobacteriile şi unele tipuri de lactobacili se dezvoltă minunat. Inulina creşte absorbţia din intestine a calciului şi a magneziului. Inulina este substanţa naturală de curăţare a întregului organism datorită higroscopicităţii sale - capacitatea de a lega apa împreună cu toxinele şi de a le elimina în mod natural. The use of Jerusalem artichoke flour in sour dairy products is dictated by the need to improve the chemical composition and nutritional value of the products, which in turn is related to the modified chemical composition of the raw milk as a result of a number of ecological factors, but also to the transformation of the lifestyle, related to the low level of physical activity. The therapeutic properties and indications of Jerusalem artichoke deserve special attention, primarily the antioxidant effects. Yogurt with the addition of Jerusalem artichoke flour will be of superior quality, with a special biological value and safe for consumption, by processing the local raw material - Jerusalem artichoke tubers (Helianthus tuberosus). The addition of Jerusalem artichoke flour positively influences the number of viable microorganisms, probably due to the presence of factors with prebiotic action that stimulate the growth of bacteria. On the inulin substrate, bifidobacteria and some types of lactobacilli develop wonderfully. Inulin increases the absorption of calcium and magnesium from the intestines. Inulin is a natural cleansing substance for the entire body due to its hygroscopicity - the ability to bind water together with toxins and eliminate them naturally.
Avantajul invenţiei revendicate constă în faptul că făina de topinambur are un conţinut foarte scăzut de grăsimi, valoare calorică mică şi poate fi utilizată ca agent funcţional la obţinerea produselor lactate acide. Totodată, are o bună capacitate de legare a apei la temperaturi scăzute şi poate fi utilizată pentru a asigura stabilitatea fizico-chimică în diverse produse alimentare, inclusiv congelate. Astfel, se obţine un iaurt degresat natural, cu gust uşor dulce şi proprietăţi reologice înalte, fără adaos de stabilizatori şi de zahăr, care va contribui la diversificarea gamei sortimentale de produse lactate destinate persoanelor cu diabet zaharat. The advantage of the claimed invention is that Jerusalem artichoke flour has a very low fat content, low caloric value and can be used as a functional agent in the production of sour dairy products. At the same time, it has a good water binding capacity at low temperatures and can be used to ensure physicochemical stability in various food products, including frozen ones. Thus, a natural skimmed yogurt is obtained, with a slightly sweet taste and high rheological properties, without the addition of stabilizers and sugar, which will contribute to diversifying the assortment range of dairy products intended for people with diabetes.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Pentru 100 kg iaurt se utilizează 15,0 kg lapte praf degresat cu conţinutul de substanţe uscate de 97%, 84,5 kg apă şi 0,5 kg făină de topinambur, cu un conţinut de substanţă uscată de 94% şi 39,2% de inulină din conţinutul de zaharuri solubile. Amestecul se filtrează, se pasteurizează la temperatura de 85...90°C timp de 10...15 min, se răceşte până la temperatura de 40...47°C, se însămânţează cu culturi starter liofilizate pentru iaurt, se ambalează, se termostatează la temperatura de 42...45°C până la valoarea pH-lui de 4,4...4,7 sau a acidităţii titrabile de 85°T, se răceşte până la temperatura de 2...6°C şi se maturează la această temperatură timp de 12 ore. For 100 kg of yogurt, 15.0 kg of skimmed milk powder with a dry matter content of 97%, 84.5 kg of water and 0.5 kg of Jerusalem artichoke flour with a dry matter content of 94% and 39.2% inulin from the soluble sugar content are used. The mixture is filtered, pasteurized at a temperature of 85...90°C for 10...15 min, cooled to a temperature of 40...47°C, seeded with lyophilized starter cultures for yogurt, packaged, thermostated at a temperature of 42...45°C to a pH value of 4.4...4.7 or a titratable acidity of 85°T, cooled to a temperature of 2...6°C and matured at this temperature for 12 hours.
Exemplul 2 Example 2
Pentru 100 kg iaurt se utilizează 14,5 kg lapte praf degresat cu conţinutul de substanţe uscate de 97%, 84,5 kg apă şi 1,0 kg făină de topinambur cu un conţinut de substanţă uscată de 94% şi 39,2% de inulină din conţinutul de zaharuri solubile. Amestecul se filtrează, se pasteurizează la temperatura de 85...90°C timp de 10...15 min, se răceşte până la temperatura de 40...47°C, se însămânţează cu culturi starter liofilizate pentru iaurt, se ambalează, se termostatează la temperatura de 42...45°C până la valoarea pH-lui de 4,4...4,7 sau a acidităţii titrabile de 85°T, se răceşte până la temperatura de 2...6°C şi se maturează la această temperatură timp de 12 ore. For 100 kg of yogurt, 14.5 kg of skimmed milk powder with a dry matter content of 97%, 84.5 kg of water and 1.0 kg of Jerusalem artichoke flour with a dry matter content of 94% and 39.2% inulin from the soluble sugar content are used. The mixture is filtered, pasteurized at a temperature of 85...90°C for 10...15 min, cooled to a temperature of 40...47°C, seeded with lyophilized starter cultures for yogurt, packaged, thermostated at a temperature of 42...45°C to a pH value of 4.4...4.7 or a titratable acidity of 85°T, cooled to a temperature of 2...6°C and matured at this temperature for 12 hours.
Exemplul 3 Example 3
Pentru 100 kg iaurt se utilizează 14,0 kg lapte praf degresat cu conţinutul de substanţe uscate de 97%, 84,5 kg apă şi 1,5 kg făină de topinambur cu un conţinut de substanţă uscată de 94% şi 39,2% de inulină din conţinutul de zaharuri solubile. Amestecul se filtrează, se pasteurizează la temperatura de 85...90°C timp de 10...15 min, se răceşte până la temperatura de 40...47°C, se însămânţează cu culturi starter liofilizate pentru iaurt, se ambalează, se termostatează la temperatura de 42...45°C până la valoarea pH-lui de 4,4...4,7 sau a acidităţii titrabile de 85°T, se răceşte până la temperatura de 2...6°C şi se maturează la această temperatură timp de 12 ore. For 100 kg of yogurt, 14.0 kg of skimmed milk powder with a dry matter content of 97%, 84.5 kg of water and 1.5 kg of Jerusalem artichoke flour with a dry matter content of 94% and 39.2% inulin from the soluble sugar content are used. The mixture is filtered, pasteurized at a temperature of 85...90°C for 10...15 min, cooled to a temperature of 40...47°C, seeded with lyophilized starter cultures for yogurt, packaged, thermostated at a temperature of 42...45°C to a pH value of 4.4...4.7 or a titratable acidity of 85°T, cooled to a temperature of 2...6°C and matured at this temperature for 12 hours.
Tabel Table
Caracteristici senzoriale şi fizico-chimice ale iaurtului cu făină de topinambur Sensory and physicochemical characteristics of yogurt with Jerusalem artichoke flour
Indicator de calitate Exemplul 1 Exemplul 2 Exemplul 3 Aspect şi consistenţă Coagul de consistenţă fermă, fără bule de gaz şi eliminare de zer, cu aspect de porţelan. Culoare Culoare albă, uniformă Culoare gălbuie. Intensitatea culorii creşte odată cu majorarea cantităţii făinii de topinambur adăugată. Gust şi miros Plăcut, acrişor, specific de iaurt, cu caractere specifice fermentaţiei lactice şi uşoare de topinambur Plăcut, acrişor, specific de iaurt, cu caractere specifice fermentaţiei lactice şi uşor mai pronunţate de topinambur Acrişor, cu caractere specifice fermentaţiei lactice şi mai pronunţate de topinambur, aromă slabă de iaurt Conţinutul de substanţă uscată, % 12,43±0,42 12,85±0,42 13,28±0,43 Conţinutul de proteine, % 4,46±0,02 4,48±0,02 4,5±0,02 Conţinutul de grăsime, % 0,01±0,01 0,02±0,01 0,04±0,02 Aciditatea titrabilă, °T 85±2 87±2 90±3 Numărul total de microorganisme, UFC/cm3 107 107 107Quality indicator Example 1 Example 2 Example 3 Appearance and consistency Firm consistency curd, without gas bubbles and whey removal, with a porcelain appearance. Color White, uniform color Yellowish color. The color intensity increases with the increase in the amount of Jerusalem artichoke flour added. Taste and smell Pleasant, slightly sour, specific to yogurt, with specific characters of lactic fermentation and slight Jerusalem artichoke Pleasant, slightly sour, specific to yogurt, with specific characters of lactic fermentation and slightly more pronounced Jerusalem artichoke Sour, with specific characters of lactic fermentation and more pronounced Jerusalem artichoke, weak yogurt aroma Dry matter content, % 12.43±0.42 12.85±0.42 13.28±0.43 Protein content, % 4.46±0.02 4.48±0.02 4.5±0.02 Fat content, % 0.01±0.01 0.02±0.01 0.04±0.02 Titratable acidity, °T 85±2 87±2 90±3 Total number of microorganisms, CFU/cm3 107 107 107
Prin formarea structurii gelului, vâscozitatea creşte, ceea ce conduce la o bună legare a apei, o consistenţă tipică şi împiedică separarea zerului din coagul. O condiţie obligatorie, dar şi unul din cei mai importanţi parametri calitativi pentru iaurt, este viabilitatea microorganismelor probiotice în produsul finit până în momentul de consum. By forming the gel structure, the viscosity increases, which leads to good water binding, a typical consistency and prevents the separation of whey from the curd. A mandatory condition, but also one of the most important quality parameters for yogurt, is the viability of probiotic microorganisms in the finished product until the moment of consumption.
Astfel, având în vedere, importanţa deosebită a produselor lactate acide pentru organismul uman şi interesul deosebit privind aceste produse, producerea iaurtului cu adaos de făină de topinambur poate fi valorificat în tehnologia produselor lactate-acide, urmărind extinderea gamei de suplimente alimentare, îmbunătăţirea valorii nutriţionale şi a calităţii produsului, precum şi a proprietăţilor sale gustative şi creşterea duratei de valabilitate. Thus, given the special importance of sour dairy products for the human body and the special interest in these products, the production of yogurt with the addition of Jerusalem artichoke flour can be exploited in the technology of sour dairy products, aiming to expand the range of food supplements, improve the nutritional value and quality of the product, as well as its taste properties and increase the shelf life.
Produsul obţinut poate fi recomandat pentru consum de către persoane cu diabet zaharat şi oricare persoană sănătoasă, având efecte terapeutice optime. The obtained product can be recommended for consumption by people with diabetes and any healthy person, having optimal therapeutic effects.
1. RU 2280991 C2 2006.08.10 1. RU 2280991 C2 2006.08.10
2. RU 2460306 C2 2012.09.10 2. RU 2460306 C2 2012.09.10
3. RU 2475029 C2 2013.12.20 3. RU 2475029 C2 2013.12.20
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