RU2016108841A - The method of producing yogurt enriched with magnesium - Google Patents

The method of producing yogurt enriched with magnesium Download PDF

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Publication number
RU2016108841A
RU2016108841A RU2016108841A RU2016108841A RU2016108841A RU 2016108841 A RU2016108841 A RU 2016108841A RU 2016108841 A RU2016108841 A RU 2016108841A RU 2016108841 A RU2016108841 A RU 2016108841A RU 2016108841 A RU2016108841 A RU 2016108841A
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RU
Russia
Prior art keywords
magnesium
fermentation
nanostructured
enriched
yogurt
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RU2016108841A
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Russian (ru)
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RU2634410C2 (en
Inventor
Александр Александрович Кролевец
Нина Ивановна Мячикова
Марина Леонидовна Воронцова
Марина Михайловна Гребеник
Original Assignee
Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ")
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Priority to RU2016108841A priority Critical patent/RU2634410C2/en
Publication of RU2016108841A publication Critical patent/RU2016108841A/en
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Publication of RU2634410C2 publication Critical patent/RU2634410C2/en

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    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B82—NANOTECHNOLOGY
    • B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
    • B82Y5/00—Nanobiotechnology or nanomedicine, e.g. protein engineering or drug delivery

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nanotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Biophysics (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Claims (2)

1. Способ производства йогурта, обогащенного магнием, включающий подготовку молока, заквашивание, сквашивание, перемешивание и охлаждение полученного продукта, отличающийся тем, что перед сквашиванием вводят 500мг на литр молочной смеси нанокапсул солей магния, а именно: наноструктурированного карбоната магния в каррагинане либо наноструктурированного карбоната магния в альгинате натрия либо наноструктурированного карбоната магния в конжаковой камеди, сквашивают в течение 8 ч при температуре 40-41°С, а перемешивание осуществляют дважды, сначала спустя 3 ч после начала заквашивания и второй раз за час до окончания процесса заквашивания.1. Method for the production of magnesium-enriched yogurt, including milk preparation, fermentation, fermentation, stirring and cooling of the obtained product, characterized in that 500 mg per liter of milk mixture of magnesium salt nanocapsules are introduced before fermentation, namely, nanostructured magnesium carbonate in carrageenan or nanostructured carbonate magnesium in sodium alginate or nanostructured magnesium carbonate in konjac gum, sour for 8 hours at a temperature of 40-41 ° C, and stirring is carried out twice, first, 3 hours after the start of fermentation and a second time one hour before the end of the fermentation process. 2. Способ производства йогурта, обогащенного магнием, по п.1, отличающийся тем, что для заквашивания в молочную смесь вводят активированную закваску для йогурта, включающую болгарскую палочку, молочнокислый стрептококк и ацидофильную палочку. 2. The method of producing yogurt enriched with magnesium, according to claim 1, characterized in that for fermentation in the milk mixture is introduced activated sourdough for yogurt, including Bulgarian stick, lactic streptococcus and acidophilus stick.
RU2016108841A 2016-03-11 2016-03-11 Method for producing yoghurt enriched by magnesium RU2634410C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016108841A RU2634410C2 (en) 2016-03-11 2016-03-11 Method for producing yoghurt enriched by magnesium

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Application Number Priority Date Filing Date Title
RU2016108841A RU2634410C2 (en) 2016-03-11 2016-03-11 Method for producing yoghurt enriched by magnesium

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RU2016108841A true RU2016108841A (en) 2017-09-14
RU2634410C2 RU2634410C2 (en) 2017-10-26

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2746226C1 (en) * 2020-06-02 2021-04-09 Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") Method for producing yogurt containing nanostructured dry boswellia extract

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030194468A1 (en) * 2002-04-12 2003-10-16 Amy Konkoly Dairy beverage and method of preparation thereof
RU2280991C2 (en) * 2004-08-31 2006-08-10 Федеральное государственное образовательное учреждение высшего профессионального образования Омский Государственный Аграрный Университет Method for yogurt production
RU2545776C1 (en) * 2014-01-27 2015-04-10 Александр Александрович Кролевец Method of encapsulating calcium and magnesium carbonates

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RU2634410C2 (en) 2017-10-26

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Effective date: 20210312