RU2243672C2 - Method for producing of prophylactic lactic-acid bifidus activating product - Google Patents

Abstract

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 10⁹-10¹⁰ CFU/cm³ and acidity is 80-100⁰T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

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Description

The invention relates to the dairy industry and can be used mainly in the conditions of children's dairy cuisine or small industries for the manufacture of a prophylactic sour-milk bifid-containing product intended for adults and children over one year old.

A known method of producing a fermented milk product according to the patent of the Russian Federation No. 2110923, based on the normalization of the feedstock for fat, pasteurization of milk, homogenization, cooling to the fermentation temperature, introducing fermentation, fermentation, making natural filler from herbs or fruits, mixing, cooling and bottling of the finished product.

The disadvantage of this method is that it is prepared from milk normalized by fat by heat treatment, as a result of which almost all natural vitamins contained in milk are destroyed. Organoleptic properties are not high, because it is a regular fermented milk product to taste. The biological value is due only to the presence of specific microflora with the content of living cells 10 ⁷ -10 ⁸ , which is not enough for the prevention of diseases. The introduction of a natural filler from herbs or fruits has only a strengthening effect on the body.

There is also known a method for producing a fermented milk product, according to which 3-5% of the starter culture containing bifidobacteria and lactic streptococci is added to pasteurized chilled milk, fermented to an acidity of 80-90 ° T, and a nutritional vitamin supplement is added in the form of fruit powder puree in an amount of 10-20 %, mix, cool and pour (see patent RU No. 2092065 C1, A 23 C 9/133, 10.10.97.).

The disadvantage is that the product obtained by this technology does not have a preventive effect, but has only improved organoleptic characteristics and has a general strengthening effect on the human body. The biological value of the product is insufficient, since fruit powders have a less pronounced biological value.

The closest analogue, prototype, is a method for producing a therapeutic and prophylactic sour-milk bifid-containing product according to the patent of the Russian Federation No. 2155489. The disadvantage of the prototype is that the product obtained by this technology has a specific aftertaste that not everyone likes. European experts point out that “health benefits” are not so important for a customer if the final product loses its benefits “for pleasure”.

The objective of the invention is to increase prophylactic properties.

The technical result of the claimed invention is a whole range of results - the most complete extraction of useful components from the starting products into the final product, enhancing the probiotic properties of the product and guaranteeing the high digestibility of its useful components by all age groups due to the development of the product's own microflora (human intestinal autoflora).

The technical result is achieved by the fact that in the known method, along with pasteurization of whole milk, cooling to a fermentation temperature, introducing a starter culture consisting of bifidobacteria and lactic streptococci, introducing a vitamin supplement, mixing, fermenting to the amount of 10 ⁹ -10 ¹⁰ living cells in the product CFU / cm ³ and achieving an acidity of 80-100 ° T., Cooling, stirring and bottling use concentrated citrus juice or a Jerusalem artichoke processing product as a vitamin supplement. At the same time, concentrated citrus juice is used in an amount of 30-50 ml per liter of milk, and Jerusalem artichoke processing product is used in an amount of 0.3-0.5% of the milk volume. The Jerusalem artichoke processing product is introduced either in the form of Jerusalem artichoke juice, or in the form of Jerusalem artichoke syrup, or in the form of a Jerusalem artichoke concentrate (powder), or in the form of an extract of Jerusalem artichoke.

The introduction as a vitamin supplement of concentrated citrus juice or a Jerusalem artichoke processing product (juice, syrup, extract or Jerusalem artichoke concentrate) with starter microflora from bifidobacteria and lactic streptococci increases the activity of bifidobacteria and lactic streptococci, which have a more significant preventive effect on the human body. In addition, the complex of vitamins and minerals in concentrated citrus juice or a Jerusalem artichoke processing product itself has a beneficial effect on the vital functions of the human body. The gentle technology of the proposed method allows you to save this complex of vitamins and minerals in the final product. The introduction of concentrated citrus juice can improve the taste of the product, thereby increasing its consumer properties. The introduction of Jerusalem artichoke extract along with giving the product a peculiar taste makes it possible to use the product to lower blood sugar in patients with diabetes mellitus due to the unique ability of Jerusalem artichoke to accumulate inulin, which is a source of fructose - a sugar that is harmless to diabetics. A positive effect on the regulation of metabolism of inulin-containing products is known for diseases of the pancreas, atherosclerosis and obesity. Therefore, it seems relevant to expand the range of inulin-containing products and create a product in which the biological value of its constituents is most fully preserved.

The systematic use of the product obtained by the proposed method allows:

1. Reduce blood sugar in patients with diabetes.

2. Normalize the metabolism in case of atherosclerosis, obesity.

3. Improve the activity of the pancreas.

Sour-milk bifid-containing product, enriched with vitamin supplements, has high biological activity, and this is due to its high biological value for humans.

The introduction of concentrated citrus juice or Jerusalem artichoke as a vitamin supplement (juice, extract, syrup or Jerusalem artichoke concentrate) increases the range of useful products with a preventive effect, which makes them important components of a healthy diet.

It is known from the prior art that concentrated citrus juice is added to yogurt, Dairy Industry Journal, 2002, No. 6, p. 36. However, the use of said juice is intended to improve the organoleptic properties of yogurt. In the proposed solution, the use of concentrated citrus juice as a vitamin supplement contributes to the quantitative growth of bifidobacteria, due to which the product acquires not only good taste, but also prophylactic properties, in particular, probiotic, which contribute to the growth of not only starter microflora, but also autoflora of the human intestine.

The method is as follows. Whole milk with a fat content of at least 3.2% is subjected to heat treatment for 20-30 minutes at a temperature of 98-100 ° C and cooled to the fermentation temperature, i.e. up to 35-37 ° С. Ferment containing bifidobacteria and lactic streptococci is added to the prepared whole milk in an amount of 1-5% of the fermented milk volume.

After making the starter culture, concentrated citrus juice is introduced in an amount of 30-50 ml per liter of milk or a Jerusalem artichoke processing product (either in the form of juice, or in the form of an extract, or in the form of a syrup, or in the form of a concentrate - dry powder) in an amount of 0, 3-0.5% of the volume of milk. Next, the resulting mixture is thoroughly mixed for 10-15 minutes to evenly distribute vitamin supplements and yeast throughout the volume of milk. Then they are soured for 8-10 hours until the acidity in the product is 80-100 ° T. Under these conditions, the number of living cells increases to 10 ⁹ -10 ¹⁰ CFU / cm ³ , which leads to a high preventive effect of the product. After this, the product is cooled to a temperature of 10-15 ° C, stirred for 10-15 minutes, bottling, capping and post-cooling are carried out to a sales temperature of + 4 ± 2 ° C, during which the product ripens. The temperature of the finished product is + 4 ± 2 ° C, acidity 80-100 ° T. This production method is called reservoir. You can cook the product in a thermostatic way, which involves fermentation of the product, subsequent bottling, capping and fermentation, then cooling and ripening at a temperature of 4 + 2 ° C. In this case, the number of input components remains the same. Preferably, the fermentation is applied in an amount of at least 1-5% of the fermented milk volume. When making starter in an amount of more than 5%, there is a rapid increase in acidity, which inhibits the growth, reproduction and development of starter microflora, which, in turn, causes a defect in taste (an overly acidic product) and the whey separates, which worsens the presentation.

Example 1 (with concentrated orange juice).

The composition was prepared under conditions of small production.

Milk in an amount of 100 l, 3.8% fat is purified on a 4-layer gauze filter and poured into a fermenter, where it is subjected to heat treatment (pasteurization) at a temperature of 100 ° C for 25 minutes with a tightly closed lid. Then in the same container, the milk is cooled to a temperature of 36 ° C. In the milk prepared in this way, fermentation is introduced in the amount of 1 liter and 5 liters of concentrated orange juice and sugar syrup prepared in advance under sterile conditions and with a continuously working stirrer. After thorough mixing for 10 minutes, the mixture is left alone for 8 hours until a clot forms and until the acidity increases to 80 ° T. Then the mixture is cooled in the same tank to a temperature of 12 ° C, mixed and poured into a consumer container, sealed and sent to a refrigerator with a temperature of + 4 ° C for additional cooling and maturation. The results for products with different concentrations of concentrated orange juice are presented in table 1.

Example 2 (with concentrated grapefruit juice)

Products with different contents of concentrated grapefruit juice were prepared under the conditions described in example 1. The results are presented in table 2.

Example 3 (with dry Jerusalem artichoke powder)

Products with different content of Jerusalem artichoke powder were prepared under the conditions of example 1. The results are shown in table 3.

Example 4 (with Jerusalem artichoke syrup)

Products with different contents of Jerusalem artichoke syrup were prepared under the conditions of example 1. The results are presented in table 4.

Example 5 (with Jerusalem artichoke juice)

Products with different content of Jerusalem artichoke juice were prepared in the conditions of example 1. The results are presented in table 5.

The data given in tables 1-5 allow us to conclude that the introduction of concentrated citrus juice in the amount of 30-50 ml per liter of milk or Jerusalem artichoke processing product in the amount of 0.3-0.5% of the milk volume as a vitamin supplement improves the conditions for the growth and development of starter microflora, microflora of the final product and autoflora, while new positive properties of the product appear - high digestibility of its beneficial components by all age groups.

Table 1
(with concentrated orange juice) Example 1 Example 2 Example 3 Example 4 1. Milk, l 100 100 100 100 2. Ferment, l 1 1 1 1 3. The fat content of milk,% 3.2 3,5 3.2 3.3 4. The temperature of the heat treatment, ° C 98 100 99 101 5. Pasteurization time, min twenty 25 25 thirty 6. The content of concentrated orange juice, ml / l 10 thirty fifty 80 7. Acidity, ° T 84 88 92 116 8. The number of live Bacteria, CFU / cm ³ 10 ⁷ -10 ⁸ 10 ⁸ -10 ⁹ 10 ⁹ -10 ¹⁰ 10 ⁸ -10 ⁹ 9. Color pale yellow pale yellow yellow bright yellow 10. Taste not felt weakly felt pleasant, refreshing sharp, bitter.

table 2
(with concentrated grapefruit juice) The name of indicators Example 1 Example 2 Example 3 Example 4 1. Milk, l 100 100 100 100 2. Ferment, l 1 1 1 1 3. The fat content of milk,% 3.4 3.6 3,5 3.6 4. The temperature of the heat treatment, ° C 100 99 101 98 5. Pasteurization time, min twenty twenty twenty twenty 6. The content of concentrated grapefruit juice, ml / l 10 thirty fifty 80 7. Acidity, ° T 82 85 93 116 8. The number of living bacteria, CFU / cm ³ 10 ⁷ -10 ⁸ 10 ⁸ -10 ⁹ 10 ⁹ -10 ¹⁰ 10 ⁸ -10 ⁹ 9. Color pale yellow pale yellow yellow bright yellow 10. Taste not felt weakly felt pleasant, refreshing sharp, bitter.

Table 3
(with dry Jerusalem artichoke powder) The name of indicators Example 1 Example 2 Example 3 Example 4 1. Milk, l 100 100 100 100 2. Ferment, l 1 1 1 1 3. The fat content of milk,% 3,5 3,5 3.6 3.4 4. The temperature of the heat treatment, ° C 99 98 100 99 5. Pasteurization time, min twenty 25 twenty twenty 6. The dry powder content of Jerusalem artichoke,% 0.10 0.30 0.50 0.80 7. Acidity, ° T 85 88 94 118 8. The number of living bacteria, CFU / cm ³ 10 ⁷ -10 ⁸ 10 ⁸ -10 ⁹ 10 ⁹ -10 ¹⁰ 10 ⁸ -10 ⁹ 9. Color milky white milky white milky white slightly gray 10. Taste not felt weakly felt pleasant, specific felt strongly

Table 4
(with Jerusalem artichoke syrup) The name of indicators Example 1 Example 2 Example 3 Example 4 1. Milk, l 100 100 100 100 2. Ferment, l 1 1 1 1 3. The fat content of milk,% 3.3 3,5 3.4 3,5 4. Temperature 98 99 98 99 heat treatment, ° С 5. Pasteurization time, min twenty twenty twenty twenty 6. The content of Jerusalem artichoke syrup,% 0.10 0.30 0.50 0.80 7. Acidity, ° T 84 90 96 116 8. The number of living bacteria, CFU / cm ³ 10 ⁷ -10 ⁸ 10 ⁸ -10 ⁹ 10 ⁹ -10 ¹⁰ 10 ⁸ -10 ⁹ 9.Color milky white milky white milky white slightly gray 10. Taste not felt weakly felt pleasant, specific felt strongly

Table 5
(with Jerusalem artichoke juice) The name of indicators Example 1 Example 2 Example 3 Example 4 1. Milk, l 100 100 100 100 2. Ferment, l 1 1 1 1 3. The fat content of milk,% 3.3 3,5 3.2 3.3 4. Temperature 100 98 99 101 5. Pasteurization time, min twenty twenty twenty 25 6. The content of Jerusalem artichoke juice,% 0.1 0.3 0.5 1,0 7. Acidity, ° T 85 88 94 102 8. The number of living bacteria, CFU / cm ³ 10 ⁷ -10 ⁸ 10 ⁸ -10 ⁹ 10 ⁹ -10 ¹⁰ 10 ⁸ -10 ⁹ 9. Color milky white milky white milky white slightly gray 10. Taste not felt not felt not felt not felt

Claims (1)

A method for producing a fermented milk bifid-containing product, including pasteurization of whole milk, cooling to a fermentation temperature, introducing a starter culture consisting of bifidobacteria and milk streptococci, introducing a vitamin supplement, mixing, fermenting to 10 ⁹ -10 ¹⁰ CFU / cm ³ in the product and reaching acidity of 80-100 ° T, cooling, stirring and bottling, characterized in that concentrated citrus juice or Jerusalem artichoke juice or dry Jerusalem artichoke powder is used as a vitamin supplement a, or Jerusalem artichoke syrup, while concentrated citrus juice is administered in an amount of 30-50 ml per liter of milk, and Jerusalem artichoke juice, dry powder or Jerusalem artichoke syrup is administered in an amount of 0.3-0.5% of the volume of milk.