RU2015124672A - METHOD FOR PRODUCING SOUR-MILK DRINK - Google Patents

METHOD FOR PRODUCING SOUR-MILK DRINK Download PDF

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Publication number
RU2015124672A
RU2015124672A RU2015124672A RU2015124672A RU2015124672A RU 2015124672 A RU2015124672 A RU 2015124672A RU 2015124672 A RU2015124672 A RU 2015124672A RU 2015124672 A RU2015124672 A RU 2015124672A RU 2015124672 A RU2015124672 A RU 2015124672A
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RU
Russia
Prior art keywords
fermentation
mixture
milk drink
cooling
weight
Prior art date
Application number
RU2015124672A
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Russian (ru)
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RU2616864C2 (en
Inventor
Анна Анатольевна Буякова
Анна Леонидовна Вебер
Катарина Маркесде Кастро Джоана
Машаду да Кошта Руй
Нина Григорьевна Казыдуб
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина"
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Application filed by Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" filed Critical Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина"
Priority to RU2015124672A priority Critical patent/RU2616864C2/en
Publication of RU2015124672A publication Critical patent/RU2015124672A/en
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Publication of RU2616864C2 publication Critical patent/RU2616864C2/en

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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
    • 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

Claims (1)

Способ получения кисломолочного напитка, включающий нормализацию, гомогенизацию смеси, внесение растительного компонента, пастеризацию, охлаждение, внесение закваски, сквашивание проводят при температуре 36-38°С, охлаждение и расфасовку, отличающийся тем, что в качестве растительного компонента используют пророщенные, обжаренные и измельченные зерна фасоли в количестве 5% от массы смеси, в качестве закваски используют поликомпонентную закваску, состоящую из йогуртовых культур Streptococous thermophilus, Lactobacillus delbrueckii подвид lactis, Lactobacillus acidophilus, Bifidobacterium lactis и защитных культур Lactobacillus rhamnosus. Propionibacterium freudenreichii subsp.shermanii в соотношении 0,5:1, в количестве 3-5% от массы смеси, сквашивание проводят в течение 3-4 ч.A method of producing a fermented milk drink, including normalization, homogenization of the mixture, application of the plant component, pasteurization, cooling, fermentation, fermentation is carried out at a temperature of 36-38 ° C, cooling and packaging, characterized in that germinated, fried and ground are used as the plant component bean grains in an amount of 5% by weight of the mixture; multicomponent starter culture consisting of yogurt cultures Streptococous thermophilus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus acidophilus, Bifidobac is used as a starter culture terium lactis and protective cultures of Lactobacillus rhamnosus. Propionibacterium freudenreichii subsp.shermanii in a ratio of 0.5: 1, in an amount of 3-5% by weight of the mixture, fermentation is carried out for 3-4 hours.
RU2015124672A 2015-06-23 2015-06-23 Method for production of fermented milk beverage RU2616864C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015124672A RU2616864C2 (en) 2015-06-23 2015-06-23 Method for production of fermented milk beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015124672A RU2616864C2 (en) 2015-06-23 2015-06-23 Method for production of fermented milk beverage

Publications (2)

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RU2015124672A true RU2015124672A (en) 2017-01-10
RU2616864C2 RU2616864C2 (en) 2017-04-18

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RU2015124672A RU2616864C2 (en) 2015-06-23 2015-06-23 Method for production of fermented milk beverage

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RU (1) RU2616864C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2681987C1 (en) * 2017-11-20 2019-03-14 Федеральное государственное бюджетное образовательное учреждение высшего образования "Донской государственный аграрный университет" Method of manufacturing yoghurt with a prebiotic complex and vegetable components

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2210920C2 (en) * 2001-04-16 2003-08-27 Кемеровский технологический институт пищевой промышленности Method of producing sour milk beverage "rostok"
RU2311045C2 (en) * 2005-11-02 2007-11-27 Олег Владимирович Строкань Method for production of biologically active food supplement, method for production of foodstuff and foodstuff (variants)

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RU2616864C2 (en) 2017-04-18

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Effective date: 20180624