RU2013151032A - METHOD FOR PRODUCING SERUM DRINK (OPTIONS) - Google Patents
METHOD FOR PRODUCING SERUM DRINK (OPTIONS) Download PDFInfo
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- RU2013151032A RU2013151032A RU2013151032/10A RU2013151032A RU2013151032A RU 2013151032 A RU2013151032 A RU 2013151032A RU 2013151032/10 A RU2013151032/10 A RU 2013151032/10A RU 2013151032 A RU2013151032 A RU 2013151032A RU 2013151032 A RU2013151032 A RU 2013151032A
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- RU
- Russia
- Prior art keywords
- daily
- liquid
- whey
- mixture
- agar
- Prior art date
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
1. Способ производства сывороточного напитка, предусматривающий смешивание молочной сыворотки с наполнителем, нагревание, охлаждение, внесение закваски, сквашивание и охлаждение напитка, отличающийся тем, что смешивание нефильтрованной молочной сыворотки производят с агар-агаром, инулином, лактулозой стевизиодом и ароматизатором в биореакторе, полученную смесь перемешивают и нагревают при температуре 115-121°C и избыточном давлении 0,7-1 атм в течение 30-60 мин при вращающейся мешалке со скоростью вращения 15-20 об/мин, стерилизованную смесь охлаждают до 38-40°C, а в качестве заквасочного материала используют жидкий свежеприготовленный суточный БАД «Эуфлорин-B», содержащий Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adolescentis Bifidobacterium infantis, жидкий свежеприготовленный суточный БАД «Эуфлорин-L», содержащий Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, a также жидкую суточную культуру термофильного стрептококка (Streptococcus thermophilus) и жидкую суточную культуру пропионибактерий (Propionibacterium freudenreichii), исходя из расчета 3-5% БАД «Эуфлорин-В», 0,5-1% БАД «Эуфлорин-L»), 2-3% жидкой суточной культуры молочнокислых термофильных стрептококков и 0,5-1% жидкой суточной культуры пропионибактерий к объему засеваемой смеси, перемешивания полученной смеси в биореакторе при включенной мешалке с частотой вращения 15-20 об/мин, перемешивание осуществляют в течение 10-15 мин, смесь сквашивают при температуре 37-39°C в анаэробных условиях до образования мутной жидкости кислотностью 100-130°T, продолжительность сквашивания составляет 6-8 часов, в полученную ферментированную молочную сыворотку вносят 0,1 мас.% предварительно подготовленного и стерилизованного водного раствора лим�1. A method of manufacturing a whey beverage, comprising mixing whey with a filler, heating, cooling, making yeast, fermenting and cooling the drink, characterized in that the mixing of unfiltered whey is produced with agar-agar, inulin, lactulose, steviziod and flavor in the bioreactor obtained the mixture is stirred and heated at a temperature of 115-121 ° C and an excess pressure of 0.7-1 atm for 30-60 minutes with a rotating mixer with a rotation speed of 15-20 rpm, the sterilized mixture is oh pressurized to 38-40 ° C, and as a starter material, use freshly prepared daily dietary supplement “Euflorin-B” containing Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adolescentis Bifidobacterium infantis, freshly prepared daily dietary supplement Lactus Lobus, Ellofus, Lactobacillus bulgaricus, Lactobacillus casei, as well as a daily liquid culture of thermophilic streptococcus (Streptococcus thermophilus) and a liquid daily culture of propionibacteria (Propionibacterium freudenreichii), based on the calculation of 3-5% dietary supplement “Euphlorin-V”, 0.5-1% BAD Eflorin-V, 0.5-1% BAD -L "), 2-3% of the daily liquid culture of lactic acid thermophy streptococci and 0.5-1% daily liquid culture of propionibacteria to the volume of inoculated mixture, mixing the resulting mixture in the bioreactor with the mixer turned on at a speed of 15-20 rpm, stirring is carried out for 10-15 minutes, the mixture is acidified at a temperature of 37 -39 ° C under anaerobic conditions until a turbid liquid is formed with an acidity of 100-130 ° T, the fermentation time is 6-8 hours, 0.1 wt.% Of a previously prepared and sterilized aqueous solution of lim is added to the obtained fermented whey
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2013151032/10A RU2548813C1 (en) | 2013-11-15 | 2013-11-15 | Whey beverage production method (versions) |
Applications Claiming Priority (1)
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RU2013151032/10A RU2548813C1 (en) | 2013-11-15 | 2013-11-15 | Whey beverage production method (versions) |
Publications (2)
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RU2548813C1 RU2548813C1 (en) | 2015-04-20 |
RU2013151032A true RU2013151032A (en) | 2015-05-20 |
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RU2013151032/10A RU2548813C1 (en) | 2013-11-15 | 2013-11-15 | Whey beverage production method (versions) |
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RU (1) | RU2548813C1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2698129C1 (en) * | 2018-04-13 | 2019-08-22 | ПУБЛИЧНОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "Молочный комбинат "Воронежский" (ПАО "МКВ") | Method for production of curd whey beverage |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2468591C1 (en) * | 2011-12-14 | 2012-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Whey beverage production method |
RU2012107781A (en) * | 2012-03-01 | 2013-10-27 | Общество с ограниченной ответственностью "Институт новых технологий" | FOOD PRODUCT FOR NUTRITION OF PEOPLE AFFECTED BY INCREASED PHYSICAL AND PSYCHO-EMOTIONAL LOADS |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20171116 |