RU2264114C1 - Fermented milk product and method for production thereof - Google Patents

Abstract

FIELD: production of bifidobacterium enriched therapy or large-scale foodstuffs.

SUBSTANCE: claimed fermented milk product includes milky basis, lactobacterum-containing standard starter for fermented milk product, natural bioactive additive, spirulina dry mass, and activated bifidobacterium biomass, essentially comprising strains Bifidobacterium bifidum and/or Bifidobacterium longum in predetermined ingredient ratio. Furthermore product additionally contains strains Lactobacillus brevis, and/or Lactobacillus plantarum and/or Lactobacillus acidophilus with acid-forming energy not more than 180°T, as well as vitamin C and/or vitamin A.

EFFECT: increased assortment of milk dietary and therapy foodstuffs; functional ingredient enriched products with balanced nutritive and biological value.

4 cl, 6 ex

Description

The invention relates to the food industry, in particular to the production of fermented milk products of therapeutic and prophylactic or mass nutrition, enriched with bifidobacteria, as well as vitamins and other biologically active substances of non-dairy origin.

There is a method of obtaining a therapeutic and prophylactic fermented milk product such as fermented baked milk, including the normalization of milk, its heat treatment, cooling, fermentation with ferment for fermented baked milk and activated biomass of bifidobacteria, fermentation, bottling and cooling.

The finished product contains active bifidobacteria in an amount of at least 10 ⁶ CFU / cm ³ (see RF patent No. 2156579, class A 23 C 97/127, 1999).

There is also known the composition and method for producing a fermented milk product with biological activity, in the production of which milk, in addition to bifidobacteria, is enriched with probiotic cultures of Lactobacillus acidophilus, and homogenized raw nervous tissue (ganglia) of Pacific squid or cuttlefish is introduced as a biologically active additive. The additive is added to the fermented mixture at the same time as the activated mixture of standard milk fermentation and used probiotic cultures, after which fermentation is carried out at a temperature of 30-38 ° С until titratable acidity (105 ± 10) ° Т is achieved, while in the composition of the product, for example, Bifilact kefir "Contains cuttlefish brain tissue homogenized in milk, a mixture of lactobacilli and bifidobacteria (RF patent No. 2173052, class A 23 C 9/13, 1999).

The therapeutic and prophylactic effectiveness of such a product is due to bifidobacteria, acidophilus bacillus and a biologically active supplement (ganglia), which normalizes immunity and increases the body's resistance to infections.

However, the described method for producing therapeutic and prophylactic fermented milk products is laborious and also requires the use of perishable and expensive raw materials - seafood (ganglion).

The closest technical solution to the claimed one is the composition and method of production of the fermented milk product "Zdravie", including the normalization of milk, the introduction of a natural biologically active additive, mixing, pasteurization, cooling to the fermentation temperature, the introduction of a standard ferment containing lactobacilli, fermentation, cooling, stirring, bottling . Moreover, the composition for the production of a dairy product includes a milk base, a standard yeast containing lactobacilli and a natural biologically active additive (zosterin) (see RF patent No. 2129382, class A 23 C 9/12, 1998).

The disadvantage of this method is that the product obtained by this method is technologically complicated, as it involves complex preliminary preparation of the filler. In addition, bifi-dobacteria and vitamin preparations are not included in this product.

The objective of the invention is to develop an affordable and cheap method for the preparation and composition of a fermented milk product containing a complex of healthy biologically active substances balanced in nutritional and biological value. Particularly promising in this direction is the combination of milk and vegetable raw materials.

This object is achieved by the fact that in a fermented milk product, including a milk base, a standard fermented milk product containing lactobacilli, a natural biologically active additive, dry spirulina biomass is used as the latter, and the product additionally contains the activated biomass of bifidobacterium strain Bifidobacterium bifidobacterium bifidobacterium 1 and bifidobacterium 1 or Bifidobacterium longum B-379M, and / or Bifidobacterium bifidum LVA-3, in the following ratio of ingredients, wt.%:

activated biomass bifidobacteria 0.1-1.0 spirulina biomass 0.03-0.05 fermented milk product 2-6 milk base rest

In addition, the fermented milk product simultaneously with the standard yeast and activated biomass of bifidobacteria can contain the strain Lactobacillus brevis BA-13, and / or Lactobacillus plantarum 8-PA-3, and / or Lactobacillus acidophilus with an acid energy of not more than 180 ° T, vitamin C and / or vitamin A in the following ratio of ingredients, wt.%:

activated biomass bifidobacteria 0,1-10 spirulina biomass 0.03-0.05 fermented milk product 2-6 Lactobacillus brevis BA-13 0.05-0.5 Lactobacillus plantarum 8-PA-3 0.05-0.5 Lactobacillus acidophilus 20 T 0.005-0.01 vitamin C 0.008-0.01 vitamin A 0.011-0.013 milk base rest

Also in the method for producing a fermented milk product, including normalizing a milk base, adding a natural biologically active additive, mixing, pasteurizing, cooling to a fermentation temperature, introducing a standard fermented milk product containing lactobacilli, fermenting, cooling, stirring, filling, as a natural biologically active active additives use dry biomass of spirulina, while at the same time as standard fermented fermented milk product the activated biomass of the strain Bifidobacterium bifidum 1, and / or Bifidobacterium longum B-379M, and / or Bifidobacterium bifidum LVA-3, in the following ratio of components, wt.%:

activated biomass bifidobacteria 0.1-1.0 spirulina biomass 0.03-0.05 fermented milk product 2-6 milk base rest

In addition, in the method for producing a dairy product at the same time as standard fermentation of lactic acid bacteria and activated biomass of bifidobacteria, before or after pasteurization, vitamin C and / or vitamin A can additionally be introduced into the milk base, as well as a culture of the Lactobacillus brevis BA-13 strain and / or Lactobacillus plantarum 8-PA-3, and / or Lactobacillus acidophilus with an energy of acid formation of not more than 180 ° T in the following ratio of ingredients, wt.%:

activated biomass bifidobacteria 0.1-1.0 spirulina biomass 0.03-0.05 fermented milk product 2-6 Lactobacillus brevis culture BA-13 0.05-0.5 Lactobacillus plantarum 8-PA-3 culture 0.05-0.5 Lactobacillus acidophilus culture 0.005-0.01 vitamin C 0.008-0.01 vitamin A 0.011-0.013 milk base rest

Spirulina is a microscopic plant with high bioenergy activity; it contains almost all the substances that a person needs for normal life. The protein content in spirulina is 60-70%, easily digestible sugars 10-20%; in addition, it contains essential fatty acids, vitamins, micro and macro elements in optimal proportions for the human body. Due to the unique physicochemical composition, spirulina is a universal bioprotector and biocorrector of systemic action.

Before or after pasteurization, spirulina is added directly to chilled milk before fermentation with thorough mixing. At the same time, spirulina can be supplemented with preparations of used vitamins (A, C), deficiency of which is experienced by up to 90% of the Russian population.

The method is as follows.

The raw milk raw materials are cleaned on separators-purifiers, normalized by fat, subjected to heat treatment, homogenization, cooling to a temperature of 39-41 ° C, spirulina biomass is introduced into the mixture in an amount of 0.03-0.05% by weight of the fermented milk product. You can enter and preparations of vitamins, for example vitamin C, in an amount of 9 mg% and / or vitamin A in an amount of 12 mg%, fermented with a mixture of standard industrial milk sourdough in an amount of 2-6%, consisting of microflora, corresponding to the type of fermented milk product (yogurt , kefir, fermented baked milk, etc.). With starter culture, the activated biomass of bifidobacteria is simultaneously introduced in an amount of 0.1-1% by weight of milk, consisting of a strain of Bifidobacterium bifidum 1, and / or Bifidobacterium longum B-379M, and / or Bifidobacterium bifidum LVA-3. The activation of bifidobacteria is carried out in sterilized or pasteurized milk at an optimum temperature of 37-38 ° C for these bacteria for 3-4 hours, for which standard milk fermentation of lactic acid bacteria in the amount of 0.001-0.005% and lyophilized biomass of bifidobacteria at the rate of 10 ¹¹ CFU are added to the milk. per 1 ton of fermented milk.

Fermentation of the milk mixture is carried out at a temperature of 37-39 ° C until the acidity of the clot 75-85 ° T. Additionally, Lactobacillus brevis BA-13 culture in an amount of 0.05-0.5%, and / or Lactobacillus plantarum 8-PA-3, and / or Lactobacillus acidophilus culture with an acid generation energy of not more than 180 ° T can be used as lactobacilli.

After the formation of a clot of the required acidity, the product is cooled to 2-6 ° C, stirred and bottled.

The finished fermented milk product contains bifidobacteria in an amount of 10 ⁶ -10 ⁸ CFU / cm and lactic acid bacteria in an amount of 10 ⁷ -10 ⁸ CFU / cm ³ .

Example 1

Normalized milk with a fat content of 1.5% is pasteurized at 85 ° C for 10 minutes, stirred, cooled to 41 ° C, spirulina biomass with a moisture content of 1.5-5% in the amount of 0.05% by weight of the milk, a vitamin C preparation in an amount of 0.009 %, sourdough for yogurt in an amount of 4%, activated biomass of bifidobacteria in sterilized milk, consisting of Bifidobacterium bifidum 1 at a concentration of 10 ⁵ CFU / cm ³ in an amount of 0.1%. Fermentation is carried out at 39 ° C until a titratable acidity of 85 ° T is reached. Next, the product is cooled to 6 ° C, stirred and bottling is carried out.

The activation of biomass of bifidobacteria is as follows. The biomass of bifidobacteria is aseptically introduced into a container with sterilized milk with a temperature of 37-38 ° C, so that 1 accounting unit (10 ¹¹ CFU) is contained in 1 liter of fermented milk. A closed container with the mixture is thoroughly mixed in circular motions for 5-10 minutes, after which production yogurt ferment is added to it at the rate of 0.002 cm ³ per 1000 cm of sterilized milk. The resulting suspension is placed in a thermostat and incubated for 3-4 hours at a temperature of 37-38 ° C.

The finished product has a pleasant taste and aroma, dense texture. 1 cm ^{3 of the} finished product contains 10 ⁶ CFU of bifidobacteria and 10 ⁸ CFU of lactic acid bacteria.

Example 2

Normalized milk with a fat content of 2.5% is subjected to heat treatment for 15 s at 72 ° C, stirred, cooled to 40 ° C, add spirulina biomass in an amount of 0.03%, a vitamin A preparation in an amount of 12 mg%, a yeast for kefir in an amount of 2 %, activated biomass of bifidobacteria strain Bifidobacterium bifidum 1 at a concentration of 10 ⁶ CFU / cm ³ in milk in an amount of 0.5%. Fermentation is carried out at a temperature of 26 ° C until a titratable acidity of 80 ° T is reached, after which the product is cooled, mixed and bottled.

The product has a pleasant taste and aroma, delicate texture. 1 cm ^{3 of the} finished product contains 10 ⁷ CFU of bifidobacteria and 10 ⁸ CFU of lactic acid bacteria.

Example 3

Normalized milk with a 4.0% fat content is subjected to heat treatment at 99-110 ° C without aging, cooled to 39 ° C, 0.04% of spirulina biomass is added, 12 mg% of vitamin A preparation, 9 mg% of vitamin C preparation, 2% of sourdough for ryazhenka, 0.5% culture of Lactobacillus brevis BA-13, 0.1% activated biomass of bifidobacteria Bifidobacterium bifidum LVA-3 at a concentration of 10 ⁵ CFU / cm ³ . Fermentation is carried out at a temperature of 38 ° C until a titratable acidity of 80 ° T is reached. Next, the product is cooled to 6 ° C, stirred and bottling is carried out.

The product has a pleasant sour-milk taste, aroma and dense texture. 1 cm ^{3 of the} finished product contains 10 ⁶ CFU of bifidobacteria and 10 ⁷ CFU of lactic acid bacteria.

Example 4

Normalized milk with a fat content of 3.2% is subjected to heat treatment at 90 ° C for 5 minutes, cooled to 40 ° C, 0.04% of spirulina biomass is added, 6% yeast for yogurt, activated biomass of bifidobacteria, consisting of Bifidobacterium longum B-379M at a concentration of 10 ⁶ CFU / cm ³ in an amount of 1% and a culture of Lactobacillus acidophilus 20 T in an amount of 0.01%. Fermentation is carried out at a temperature of 37 ° C until a titratable acidity of 80 ° T is reached.

The product has a pleasant taste and aroma. In 1 cm ^{3 of the} finished product contains 10 ⁸ CFU of bifidobacteria and 10 ⁸ CFU of lactic acid bacteria.

Example 5

Normalized milk with a fat content of 1.5% is subjected to heat treatment at 90 ° C for 5 min, cooled to 39 ° C, contribute 0.03% of spirulina biomass, 12 mg% of vitamin A preparation, 9 mg of vitamin C preparation, yeast for yogurt in an amount 3%, the activated biomass of bifidobacteria, consisting of Bifidobacterium bifidum 1 at a concentration of 10 ⁵ CFU / cm ³ in an amount of 0.4%, Bifidobacterium longum B-379M at a concentration of 10 ⁵ CFU / cm ³ in an amount of 0.3%, Bifidobacterium bifidum LVA -3 at a concentration of 10 ⁵ CFU / cm ³ in an amount of 0.3%.

Fermentation is carried out at a temperature of 40 ° C until a titratable acidity of 80 ° T is reached.

The product has a pleasant sour-milk taste and aroma. 1 cm ^{3 of the} finished product contains 10 ⁸ CFU of bifidobacteria and 10 ⁷ CFU of lactic acid bacteria.

Example 6

Normalized milk with a fat content of 1.0% is subjected to heat treatment, cooled to 38 ° C, contribute 0.04% of spirulina biomass, 12 mg% of vitamin A preparation, 9 mg% of vitamin C preparation, kefir leaven 2%, activated biomass of bifidobacteria, consisting from Bifidobacterium bifidum 1 at a concentration of 10 ⁷ CFU / cm ³ in an amount of 0.1%, as well as a milk culture of a strain of Lactobacillus brevis BA-13 in an amount of 0.05%, Lactobacillus plantarum 8-PA-3 in an amount of 0.05% and Lactobacillus acidophilus 20 T in an amount of 0.005%.

Fermentation is carried out at a temperature of 37 ° C until a titratable acidity of 85 ° T is reached.

The product has a slightly harsh fermented milk taste and aroma. 1 cm ^{3 of the} finished product contains 10 ⁷ CFU of bifidobacteria and 10 ⁸ CFU of lactic acid bacteria.

Thus, the described method and composition allows to obtain a product enriched with functional ingredients and balanced in nutritional and biological value, to expand the range of dairy products for preventive and dietary purposes.

The combination of insoluble dietary fiber (spirulina) with dairy products helps to optimize the overall functioning of the gastrointestinal tract.

Claims (4)

1. A fermented milk product containing a milk base, a standard starter product corresponding to a fermented milk product containing lactobacilli, a natural biologically active additive, characterized in that as the latter it contains dry spirulina biomass, additionally contains activated biomass of bifidobacteria, consisting of the Bifidobacterium bifidum bifidum bifidum 1 strain / or Bifidobacterium longum B-379M, and / or Bifidobacterium bifidum LVA-3, in the following ratio of ingredients, wt.%: Activated biomass bifidobacteria 0.1-1.0 Spirulina Biomass 0.03-0.05 Sourdough for a fermented milk product 2-6 Milk base Rest 2. The fermented milk product according to claim 1, characterized in that it additionally contains vitamin C and / or vitamin A and a strain of Lactobacillus brevis BA-13, and / or Lactobacillus plantarum 8-PA-3, and / or Lactobacillus acidophilus with acid formation energy no more than 180 ° T in the following ratio of ingredients, wt.%: Activated biomass bifidobacteria 0.1-1.0 Spirulina Biomass 0.03-0.05 Sourdough for a fermented milk product 2-6 Lactobacillus brevis BA-13 0.05-0.5 Lactobacillus plantarum 8-PA-3 0.05-0.5 Lactobacillus acidophilus 0.005-0.01 Vitamin C 0.008-0.01 Vitamin A 0.011-0.013 Milk base rest 3. A method of producing a fermented milk product, including the normalization of a milk base, adding a natural biologically active additive, mixing, pasteurization, cooling to a fermentation temperature, introducing a standard fermented milk product containing a starter containing lactobacilli, fermentation, cooling, stirring, bottling, characterized in that dry spirulina biomass is used as a natural biologically active additive, while at the same time as standard fermentation of lactic acid bacteria for the milk product additionally contribute the activated biomass of the strain Bifidobacterium bifidum 1, and / or Bifidobacterium longum B-379M, and / or Bifidobacterium bifidum LVA-3, in the following ratio of ingredients, wt.%: Activated biomass bifidobacteria 0.1-1.0 Spirulina Biomass 0.03-0.05 Sourdough for a fermented milk product 2-6 Milk base rest 4. The method of producing a fermented milk product according to claim 3, characterized in that before or after pasteurization, vitamin C and / or vitamin A is additionally added to the milk base, and at the same time, the culture of the Lactobacillus strain is introduced simultaneously with the standard corresponding fermented milk product by the ferment of lactic acid bacteria and the activated biomass of bifidobacteria brevis BA-13, and / or Lactobacillus plantarum 8-PA-3, and / or Lactobacillus acidophilus with an acid energy of not more than 180 ° T in the following ratio of ingredients, wt.%: Activated biomass bifidobacteria 0.1-1.0 Spirulina Biomass 0.03-0.05 Sourdough for a fermented milk product 2-6 Culture Lactobacillus brevis BA-13 0.05-0.5 Lactobacillus plantamm 8-PA-3 culture 0.05-0.5 Lactobacillus acidophilus culture 0.005-0.01 Vitamin C 0.008-0.01 Vitamin A 0.011-0.013 Milk base rest