RU2157639C1 - Method for obtaining cultured milk product - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves preparing normalized mixture; heating and cleaning; introducing lacto-lactulose syrup in an amount of 0.3-0.6 wt%; pasteurizing and cooling mixture; introducing vitamin-mineral additive in an amount of 0.08-0.1 wt%; preparing leaven containing mixture of bacconcentrate-based leaven and symbiotic leaven used in the ratio of 3: 2, respectively. Symbiotic leaven contains Str salivarius subsp thermophilus strain and Lactobacillus delbrueckii subsp bulgaricus strain. Method allows cultured milk product, such as yogurt, to be obtained. EFFECT: wider range of cultured milk products and simplified method. 2 cl, 1 dwg, 1 tbl, 3 ex

Description

 The invention relates to the dairy industry and can be used in the production of dairy products such as yogurt, intended for functional nutrition, in particular for the nutrition of students.

 The advantages of functional fermented milk products in comparison with traditional fermented milk products are that they perform the role of not only food products, but at the same time positively affect a number of vital functions of the human body. This is due to the fact that special ingredients are introduced into the products.

 A known method of producing a low-energy fermented milk product for baby and diet food (patent RU 2013061 C1, 05/30/94, H 23 C 9/12, All-Russian Research Institute of Baby Food) with the preparation of milk-vitamin fat emulsion containing milk, fat-soluble vitamins and vegetable oil, introducing into the milk the resulting emulsion, ascorbic acid, iron preparation, pasteurization, cooling to the fermentation temperature, introducing the ferment containing acidophilus bacillus, fermenting, cooling, aging and bottling, about characterized in that when preparing the starter culture, along with the acidophilus bacillus, thermophilic streptococcus is used in a ratio of 0.5: 5.5, and the milk-vitamin fat emulsion is introduced before the starter is introduced with the addition of mineral salts and flavorings, then the resulting mixture is homogenized, and vegetable oil used in such an amount that the ratio of it and milk fat in the finished product was 0.6: 0.4. The proposed method allows to obtain a fermented milk product that performs the function of a low-energy food product, and therefore is intended for a limited contingent of children. The disadvantages of this method of obtaining a low-energy sour-milk product include the fact that the introduction of vitamins and minerals into the product during the process complicates it, pasteurization, carried out after the introduction of vitamins, leads to their partial inactivation and requires additional costs. In addition, the starter microflora does not contain bacteria that act as a protective barrier in the intestines of the human body.

According to another patent (patent RU 2092064 C1, Kazakov et al. - "Method for the production of a fermented milk product"), the fermented milk product is prepared using starter cultures of bifidobacteria (Bifidobacterium longum strain B 379 M or B. bifidum 791 or B. bifidum N 1) and lactobacillus starter culture - Lactobacillus acidophilus CMPMB-3324, or L. acidophilus CMPMB-4425, or Lactobacterium plantarum 8RAZ, or Str. thermophilus T-50. And the ripening is carried out at 22-39 ^o C for 10-20 hours

 The disadvantage of this method is the use of yeast bifidobacteria in monoculture, which creates the risk of contamination by extraneous microflora.

 Closest to the invention in terms of essential features is a method for producing a fermented milk drink (patent RU 2101969 C1, Suchecheva et al. "Method for the production of a fermented milk drink). According to this method, raw milk is normalized with skimmed milk powder to a dry matter content of 9-14% (as with production of yoghurts), pasteurized, homogenized and fermented with starter culture prepared from Bifilact U dry bacterial concentrate containing B. bifidum bifidobacteria and four types of lactic streptococci: Str. salivarius subsp. thermophilus, Lee. lactis subsp. lactis, Lee. lactis subsp. cremoris, Lee. lactis subsp. diacetylactis Normalization of dairy raw materials with skimmed milk powder provides an increase in the dry matter content of the product, which gives the product a taste of yogurt, and also stimulates the development bifidobacteria in milk.

The disadvantage of this method of producing a fermented milk product is a heterogeneous and non-stable consistency due to the lack of a sufficient amount of mucus-forming cultures (Bulgarian bacillus and low content of thermophilic streptococcus) in the yeast, which reduces the consumer value of the product. In addition, the functional properties of this product are due to only one factor - the presence of active viable bifidobacteria in an amount of at least 10 ⁷ CFU / cm ³ .

 The essence of the proposed technical solution lies in the fact that in the method for the production of functional fermented milk product, involving the preparation of a milk mixture from milk, skimmed milk powder, a growth stimulator of bifidobacteria; pasteurization of this mixture; homogenization; cooling to the fermentation temperature; the introduction of vitamin and mineral supplements; fermentation of the milk mixture is carried out with two starter cultures in an amount of 3-5%, consisting of a symbiotic starter culture for yogurt (Str. thermophilus, Lbc. delbrueckii subsp. bulgaricus) and starter culture of bifidobacteria, prepared from the Bifilact U bacterial concentrate, in a ratio of 2: 3; ripening; cooling and stirring; bottling; moreover, as the bifidogenic factor, Lactusan lacto-lactulose syrup is used (patent RU 2053306, C 13 K 5/00, Gavrilov GB and others (TU 9229-004-43576397-98)) in an amount of 0.3- 0.6%, and a specially selected strain of Str. thermophilus CT 14, which has an increased ability to hydrolyze milk lactose and L. delbrueckii subsp. bulgaricus strain B-LH, producing mainly L (+) - lactic acid.

In this method, in order to obtain a dairy product with functional properties, four factors are used:
- the content of active bifidobacteria and lactobacilli in a concentration that provides a therapeutic effect;
- the use in the composition of the starter culture of a special strain of thermophilic streptococcus, which has increased activity for the production of β-galactosidase, which is useful for people with lactase deficiency, as well as the use of a strain of Bulgarian bacillus, which produces a dominant amount of L (+) - lactic acid, which is physiological for the human body;
- the use of a bifidogenic factor as a part of the product - the Lactusan preparation, which provides stimulation of the development of bifidobacteria not only in the production of the product, but also directly in the human intestine;
-use of a vitamin-mineral supplement, which allows you to provide an average daily requirement for vitamins and minerals of the body of a child aged 3 to 14 years.

 The proposed production method uses starter cultures, a preparation, and a vitamin and mineral supplement developed by the domestic biotechnological industry: the bacterial concentrate Bifilact U, Lactusan, and a vitamin and mineral supplement.

The effect of the drug "Lactusan" on the development of bifidobacteria in a monoculture, depending on its concentration in milk, is shown in the drawing. Obviously, this drug of lacto-lactulose is able to stimulate the growth of bifidobacteria in milk by almost two orders of magnitude and is able to increase the concentration of bifidobacteria from 2.5 • 10 ⁷ CFU / cm ³ to 1 • 10 ⁹ CFU / cm ³ .

The selection of the ratio of starter cultures (symbiotic starter culture and starter culture of bifidobacteria prepared from "Bifilact U") in the production of the product was carried out by a comparative assessment of the following indicators (see table. 1). The main criterion for choosing the ratio of starter cultures was the content of bifidobacteria in the finished product (at least 5 • 10 ⁷ CFU / cm ³ ).

The above indicators allow us to establish the optimal ratio of starter cultures in the production of this product as 2: 3, in which the product has high organoleptic characteristics and lg titer of bifidobacteria equal to 7.8 (6 • 10 ⁷ CFU / cm ³ ).

The ratio of starter cultures 1: 1, although it was supposed to obtain a product with high organoleptic properties, however, provided the lowest titer of bifidobacteria 1 • 10 ⁷ CFU / cm ³ . A starter ratio of 1: 4 is not acceptable for selection due to low organoleptic characteristics and increased separation of whey (in the production of fermented milk products, the separation of serum should not exceed 3%).

It was found that at a fermentation temperature of 37-41 ^o C, bifidobacteria develop most actively during the production of the product. At a temperature of 42-45 ^o C (which are applicable in the production of yoghurts), lactobacilli (Bulgarian bacillus and thermophilic streptococcus) were predominantly developed and the titer of bifidobacteria in the product is less than 10 ⁷ CFU / cm ³ .

 In the proposed method for producing a functional fermented milk product, a specially selected natural strain of Str thermophilus ST-14 is used, which produces the enzyme β-galactosidase on average 2 times more than the traditionally used strains of thermophilic streptococcus (certificate of depositing the strain of the All-Russian Collection of Industrial Microorganisms from 04.20.99 , collection number VKPM B-7765), which allows to improve the assimilation of the product by people suffering from reduced activity to synthesize this enzyme in the body.

 The used strain of Bulgarian bacillus B-LH produces L (+) and D (-) lactic acid in a ratio of 71%: 29%, that is, predominantly L (+) lactic acid, which is more physiological for the human body.

 The use of sludge-forming cultures (Bulgarian bacillus and thermophilic streptococcus) in the yeast makes it possible to obtain a fermented milk product with a uniform and stable consistency in storage, which increases the consumer value of the product.

The introduction of a dry milk-protein vitamin-mineral supplement containing milk protein concentrate, vitamins B ₁ B ₂ , C, E, A and iron glycerophosphate into the product makes it possible to fill in the average daily requirement of a child’s body aged 3 to 14 years.

 Thus, in comparison with the prototype, the proposed method allows to obtain a fermented milk product with functional properties according to the traditional technological scheme.

Example 1. To obtain 1 t of the finished product, a mixture of 476.5 kg of whole milk with mdzh 3.2% and 436.9 kg of skim milk with ppm 0.05% is normalized with skimmed milk powder in the amount of 36.6 kg to ppm of dry substances in a mixture of 12.5% and ppm. 1.5%. In the resulting mixture make the drug "Lactusan" in an amount of 3 l in the form of a syrup. The resulting mixture is stirred, heated to a temperature of 40 ^o C, cleaned, pasteurized at a temperature of 92 ^o C for 4 minutes, homogenized at the same temperature and pressure of 15.5 MPa, cooled to a temperature of 39 ^o C, add vitamin-mineral supplement in the amount of 0.8 kg and with stirring, 30 kg of starter culture prepared on the basis of Bifilact U bacter concentrate and 20 kg of symbiotic starter culture consisting of Str thermophilus strain ST-14 and L. delbrueckii subsp. bulgaricus strain B-LH (in a ratio of 4: 1). The mixture is stirred and then fermented at a temperature of 37 ^o C until the acidity reaches 70 ^o T. Upon completion of the fermentation, cooling is carried out in the same tank to a temperature of 20 ^o C, periodically including a stirrer for 15 minutes. Then the product is sent for bottling, packaging and labeling. Then they are sent to the chamber of the finished product, where the product is re-cooled to a temperature of 2 ^o C. A dairy product with functional properties is obtained, thus the goal is achieved.

Example 2. To obtain 1 t of the finished product, 889.8 kg of skim milk is normalized with whole milk powder with mdzh 25% in the amount of 60.2 kg to ppm of dry matter in a mixture of 12.5% and ppm 1.5%. Lacto-lactulose syrup - Lactusan preparation in the amount of 4.5 l is added to the resulting mixture. The resulting mixture was purified and pasteurized at a temperature of 94 ^o C with exposure for 2 minutes The homogenization of the mixture is carried out at a pressure of 13.0 MPa, at a pasteurization temperature. After homogenization, the mixture is cooled to a fermentation temperature of 43 ^o C, 0.9 kg of vitamin-mineral additives are added and, with stirring, 18.0 kg of starter culture prepared on the basis of Bifilact U and 12.0 kg of symbiotic starter culture consisting of Str thermophilus are added strain CT-14 and L. delbrueckii subsp. bulgaricus strain B-LH; the fermentation is carried out at a temperature of 41 ^o C to achieve an acidity of 70 ^o T, then cooled to a temperature of 20 ^o C and then similarly to the first example. A dairy product with functional properties is obtained, thus the goal is achieved.

Example 3. To obtain 1 t of the finished product, a mixture of 476.5 kg of whole milk with mdzh 3.2% and 436.9 kg of skim milk with ppm 0.05% is normalized with skimmed milk powder in the amount of 36.6 kg to ppm of dry substances in a mixture of 12.5% and ppm. 1.5%. In the resulting mixture make the drug "Lactusan" in the amount of 6 l in the form of a syrup. The resulting mixture was stirred, heated to a temperature of 40 ^o C, purified, pasteurized at a temperature of 90 ^o C for 6 minutes. Homogenization is carried out at the same temperature and pressure of 18 MPa, after which the mixture is cooled to a temperature of 41 ^o C, mixed and 1 kg of vitamin and mineral additives are added, and with further stirring, 24 kg of starter culture prepared on the basis of Bifilact U and 16 , 0 kg of symbiotic starter culture, fermented at a temperature of 39 ^o C until the acidity of 70 ^o T.

Claims (2)

 1. A method of producing a fermented milk product, including the normalization of milk, heating, cleaning, pasteurization, homogenization, cooling, fermentation with a yeast prepared on the basis of Bifilact-U tank concentrate, fermentation, cooling, stirring, bottling and packaging, characterized in that before pasteurization bifidobacteria growth stimulator - lacto-lactulose syrup ("Lactusan") in an amount of 0.3 - 0.6% is additionally added to the mixture, and after cooling, a vitamin-mineral supplement is added, and ferment is used as a starter prepared on the basis of the Bifilact-U bacterial concentrate mixed with symbiotic starter culture, including Streptococcus salivarius subspichues thermophilus strain ST-14 (VKPM B-7765) and Lactobacillus delbrueckii subspichues bulgaricus strain B-LH (VKPM B-6544) the starter with bifidobacteria based on the Bifilact-U bacter concentrate and the symbiotic starter are introduced in a ratio of 3: 2. 2. The method according to claim 1, characterized in that as a vitamin-mineral supplement use a dry milk protein vitamin-mineral supplement containing a concentrate of milk proteins, vitamins B ₁ , B ₂ , C, E, A and iron glycerophosphate in the following the ratio of components, wt.%:
Mass fraction of moisture,% - 4.5 - 5.0
Mass fraction of protein,% - 52.0 - 55.0
Mass fraction of iron, g per 1 kg of dry product - 1.0 - 1.05
Mass fraction of vitamins, g per 1 kg of dry product
B ₁ - 0.18 - 0.20
B ₂ - 0.20 - 0.23
C - 10.0 - 10.5
A - 0.1 - 0.12
E - 1.4 - 1.5

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