RU2004106010A - COMPOSITION FOR THE PRODUCTION OF FERRO-DAIRY PRODUCT AND METHOD FOR PRODUCING IT - Google Patents

Claims (4)

1. A composition for the production of a fermented milk product, including a dairy base, a standard fermented milk product containing lactobacilli, a natural biologically active additive, characterized in that the dry spirulina biomass is used as the latter and the activated biomass of bifidobacteria is additionally introduced, consisting mainly of , from a strain of Bifidobacterium bifidum 1 and / or Bifidobacterium longum B-379M and / or Bifidobacterium bifidum LVA-3, in the following ratio of ingredients, wt.%: bifidobacteria, CFU / cm ³ 10 ⁵ -10 ⁸ spirulina biomass 0.03-0.05 fermented milk product 2-6 milk base rest. 2. The composition for the production of a fermented milk product according to claim 1, characterized in that at the same time as vitamin B and / or vitamin A and a culture of Lactobacterium breve, mainly Lactobacillus brevis strain, BA-13 and / or Lactobacillus plantarum 8-PA-3 and / or Lactobacillus acidophilus with an energy of acid formation of not more than 180 ° T in the following ratio of ingredients, wt.%: bifidobacteria, CFU / cm ³ 10 ⁵ -10 ⁸ spirulina biomass 0.03-0.05 fermented milk product 2-6 Lactobacillus brevis BA-13 0.05-0.5 Lactobacillus plantarum 8-PA-3 0.05-0.5 Lactobacillus acidophilus 0.005-0.01 vitamin C 0.008-0.01 vitamin A 0.011-0.013 milk base rest. 3. A method of producing a fermented milk product, including normalizing milk, introducing a natural biologically active additive, mixing, pasteurizing, cooling to a fermentation temperature, introducing a standard fermented milk product containing lactobacilli, fermenting, cooling, stirring, bottling, characterized in that dry spirulina biomass is used as a natural biologically active additive, while at the same time as standard fermentation of lactic acid bacteria for acidic of the milk product, the activated biomass of Bifidobacterium bifidum is additionally added, mainly the strain Bifidobacterium bifidum No. 1 and / or Bifidobacterium longum B-379M and / or Bifidobacterium bifidum LVA-3, in the following ratio, wt.%: bifidobacteria, CFU / cm ³ 10 ⁵ -10 ⁸ spirulina biomass 0.03-0.05 fermented milk product 2-6 milk base rest. 4. The method of producing a fermented milk product according to claim 3, characterized in that vitamins, mainly vitamin C and / or vitamin A, are added to the milk base before or after pasteurization, at the same time as the standard fermented milk product with the fermented milk product and activated biomass bifidobacteria contribute to the culture of lactobacilli, mainly a strain of Lactobacillus brevis BA-13 and / or Lactobacillus plantarum 8-PA-3 and / or Lactobacillus acidophilus with an acid formation energy of not more than 180 ° T in the following ratio of ingred Ient, wt.%: bifidobacteria, CFU / cm ³ 10 ⁵ -10 ⁸ spirulina biomass 0.03-0.05 fermented milk product 2-6 Lactobacillus brevis culture BA-13 0.05-0.5 Lactobacillus plantarum 8-PA-3 culture 0.05-0.5 Lactobacillus acidophilus culture 0.005-0.01 vitamin c 0.008-0.01 vitamin A 0.011-0.013 milk base rest.