RU2148343C1 - Method of producing milk product with additive of vegetable origin - Google Patents

Abstract

FIELD: technology of producing preserves, possessing biologically activity, in the form of milk product. SUBSTANCE: product is prepared by introduction in milk of gas-and-liquid extract of biomass of microorganisms Pythium coloratum, and preparation of mixture containing milk, prepared grits or potato, sugar, salt and sodium ascorbinate. The product is packed in sealed-off tare and sterilized in the process of cooking the vegetable component. EFFECT: prolonged storage life of product with immunostimulating and radio-protective properties. 1 ex

Description

 The invention relates to a technology for the production of canned milk based on the addition of vegetable origin.

 A known method of producing a dairy product with the addition of vegetable origin, providing for the preparation of plant materials selected from the group including whole and crushed cereals and potatoes, its introduction into milk with a fat content of 6-30% by weight together with sugar and salt, packing the mixture in containers , its sealing and boiling of the plant component simultaneously with the sterilization of the mixture (RU, 2007922, С 1, 02.28.94).

 The disadvantage of this method is the short shelf life of the resulting product.

 The technical result of the invention is to increase the shelf life of the resulting product and giving it non-specific biological activity.

 This result is achieved by the fact that in the method of producing a dairy product with the addition of vegetable origin, which provides for the preparation of plant materials selected from the group including whole and crushed cereals and potatoes, its introduction into milk with a fat content of 6-30% by weight together with sugar and salt, packing the mixture in a container, sealing and boiling the vegetable component simultaneously with the sterilization of the mixture, according to the invention, before preparing the mixture, a gas-liquid micro biomass extract is introduced into the milk organisms Pythium coloratum in an amount of 0.02-0.2% by weight of the mixture, and sodium ascorbate in an amount of 0.01-0.02% by weight is additionally added to the mixture.

 This allows you to increase the shelf life of the finished product by 3 times and give it immunostimulating and radioprotective properties.

 The method is implemented as follows.

 Cereals are prepared by inspection, separation of mechanical and magnetic impurities, washing and drying. Potatoes are prepared by washing, inspection, cleaning, tertiary treatment and cutting into cubes with an edge of 8-10 mm. A gas-liquid extract of the biomass of the microorganisms Pythium coloratum is introduced into milk in a predetermined amount and emulsified. After that, prepare a mixture with one of the above plant components. In the preparation of canned food in the form of cereals, the amount of cereal in the mixture is usually 13-24% by weight. In the preparation of canned potatoes in milk, the amount of potatoes is usually 60-67% by weight. Salt is introduced into the mixture in an amount of about 1%, sugar is about 5%, sodium ascorbate in an amount of 0.01-0.02%, biomass extract in an amount of 0.02-0.2% by weight, and milk is used to achieve a given mixture weight . The mixture thus obtained is packaged in a container, for example, in cans, after which the container is sealed, for example, rolled up, and served for heat treatment. Depending on the choice of the heat treatment mode, the plant component in the container may be completely boiled away or may retain its original shape. In any case, regardless of the temperature regime, bringing the plant component to readiness ensures the industrial sterility of the finished product with a significant margin of estimated mortality.

 Experimental batches of canned food produced by the proposed method are stored without signs of spoilage in unregulated conditions for at least 3 years, that is, three times more than canned food obtained by the known method.

 The experiments conducted on outbred gray male rats revealed an increase in survival due to feeding the obtained product during single and long-term radiation exposure, toxic effects of various nature and intensity, which made it possible to draw a conclusion about the immunostimulating and radioprotective effect of the finished product.

 Thus, the proposed method allows to increase the shelf life of the finished product and give it immunostimulating and radioprotective properties.

Claims (1)

 A method for the production of a dairy product with an additive of plant origin, which provides for the preparation of plant materials selected from the group including whole and crushed cereals and potatoes, its introduction into milk with a fat content of 6-30% by weight together with sugar and salt, packing the mixture in a container, its sealing and boiling of the plant component simultaneously with the sterilization of the mixture, characterized in that before the mixture is prepared, a gas-liquid extract of the biomass of microorganisms Pythium coloratum in the amount of 0.02 - 0.2% by weight of the mixture, and sodium ascorbate in an amount of 0.01-0.02% by weight is additionally added to the mixture.