RU2284119C1 - Fermented milk beverage - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed beverage includes fermented milk basis, source of cell detritus, extracellular and intracellular bacterium metabolites, such as bacterium biomass of species Lactobacterium acidophilum, and/or Bifidobacterium bifidum, and/or Lactobacterium bulgaricum, and/or kefir ferment, and/or koumiss or matzun ferment, which is subjected to multiple freezing and defrosting of ultrasound treatment; salt, water, in particular mineral water, or milky whey, or lacta. Fermented milk basis contains milk of cow, or goat, or mare, pr soy milk and ferment, prepared on the base of bacterium of species Lactobacterium acidophilum, and/or Bifidobacterium bifidum, and/or Lactobacterium bulgaricum, and/or kefir ferment, and/or koumiss or matzun ferment. Additionally beverage contains synthetic or natural chemical elements, and optionally milky yeast and/or lactobacteria and vitamins.

EFFECT: beverage of improved biological value and prophylaxis properties.

8 cl, 2 tbl, 80 ex

Description

The invention relates to the food industry and can be used in the production of fermented milk drinks, including drinks with prophylactic properties.

A known composition for producing a lactic acid drink "ALITET" containing the following components (wt.%):

Whey with acidity 56-70 ° T 25-50 Sugar 8.5-9.5 Baking yeast 0.2-0.25 Hops extract 0.3-0.35 Raisins 0.2-0.25 Fruit essence 0.03-0.05 Water the rest is up to 100%

The specified composition is fermented and filtered to obtain the finished drink (USSR Author's Certificate No. 1757572, IPC A 23 C 21/02, publ. 30.08.92).

Known drink koumiss from mare's milk (RF Patent No. 2126634, IPC A 23 C 9/127, publ. 02.27.1999), containing fermented mare milk powder with koumiss sourdough. Moreover, dry mare’s milk is bred with mineral drinking table water in a ratio of 1:10.

The closest technical solution (prototype) is a sour-milk therapeutic and prophylactic drink containing milk whey, fermented with lactic streptococci, mineral water and / or meat broth, and / or fish broth, and / or fruit syrup (RF Patent No. 2151515, IPC A 61 C 21/00, published on June 27, 2000).

However, the above fermented milk analogues, including the prototype product, have low biological value and insufficient preventive properties.

The technical result of the invention is to increase the biological value and prophylactic properties of a fermented milk drink.

The specified technical result is achieved in that the sour-milk drink, including the sour-milk base, flavorings and biological fluid, according to the invention additionally contains a source of cellular detritus, extracellular and intracellular metabolites, which use the biomass of bacteria of the species Lactobacterium acidophilus, and / or Bifidobacterium bifidum, and / or Lactobacterium bulgaricum, and / or kefir starter and / or koumiss or matsun starter starter, subjected to repeated freeze-thawing and / or sonicated, as biological fluid it contains water, or whey, or buttermilk, and as a flavoring additive, the drink contains salt in the following components (wt.%):

sour milk base 1,0-40,0 source of cellular detritus, extracellular and intracellular bacterial metabolites 1,0-40,0 salt 0.1-1.0 water, or whey, or buttermilk the rest is up to 100%

As a sour-milk basis, cow's or goat's or mare’s milk, or soya and sourdough prepared on the basis of bacteria of the species Lactobacterium acidophilum and / or Bifidobacterium bifidum and / or Lactobacterium bulgaricum and / or kefir sourdough and / or koumiss are used , and / or matsunnoy fermentation. Mineral water, for example, Karachinskaya, or Kainskaya, or Jermuk, or Essentuki, or Borjomi, is used as water for the preparation of sour-milk drinks. Drinking water can be spring water, or filtered, or mineralized shungite, or mineralized coral calcium. The degree of mineralization of mineral water is from 0.2 to 15.0 g / l with the following chemical composition: bicarbonates - from 50 to 7000 mg / dm ³ , sulfates - from 5 to 2000 mg / dm ³ , chlorides - from 100 to 3800 mg / dm ³ , sodium-potassium - from 100 to 4000 mg / dm ³ , magnesium - from 2 to 200 g / dm ³ , calcium - from 10 to 300 mg / dm ³ , while the pH of the mineral water is selected within 3.5 -10.5. The composition of mineral water additionally includes artificial and natural chemical elements, such as iodine, fluorine, bromine, selenium.

The fermented milk drink further comprises milk yeast and lactic acid bacteria, for example Str. cremoris, Str. diacetilactis, Str. themophilus.

Sour-milk drink additionally contains vitamins, for example, group B, as well as A, D, E, C, PP.

Instead of water, whey with a solids content of 4.5-7.5% acidity of 15-20 T ° or buttermilk with a solids content of 9.0% can be used. Serum is a product with a natural set of vital mineral compounds that help maintain the body's salt-water balance. By the content of mineral salts, whey surpasses mineral waters in nutritional value. Compared to milk, substances dissolved in serum are more easily absorbed by the body, since the diffusion of electrolytes from aqueous solutions proceeds faster than from fat emulsions.

Shungite - a unique natural mineral, contains more than 20 beneficial microorganisms. Wellness properties of drinking water after its mineralization with shungite are widely known. Such water is able to have an antiallergenic effect. Water, specially infused with shungite and filtered, has a wide range of effects in the treatment of skin diseases of allergic genesis, joint diseases, psoriasis, etc.

Buttermilk is a non-fat cream obtained as a by-product of whipping butter. Buttermilk contains up to 9% solids, phosphatides, vitamins. Buttermilk is a concentrate of biologically active and deficient substances. Due to the high protein content (more than 2.5%) and low fat content (0.3%), buttermilk is used in food in its natural form or processed into fermented milk products and drinks.

Coral calcium is obtained from white corals of the Sango type, which are mined on the islands of the city of Naga in Japan. Coral calcium contains calcium, potassium, sodium and a large number of vital trace elements. Water with coral calcium powder raises the pH to 8.5-9, the redox potential (ORP) of the water shifts toward negative values from -50 to -200 mV, which corresponds to the optimal ORP for intercellular fluids of body tissues.

When treating water with coral calcium, its liquid crystal structure is restored, which ideally ensures the filling of intercellular and intracellular spaces. In addition, coral calcium reduces the surface tension of water, which makes it bioavailable and easily digestible due to the content of calcium in it in quantities adequate to the composition of human body tissues. The fermented milk product is obtained on the basis of bacteria of the species Lactobacillus acidophilus, and / or Bifidobacterium, and / or Lactobacterium bulgaricum and milk yeast, and / or kefir and / or koumiss starter and / or matsun starter.

Sour-milk drink may additionally contain Str. cremoris, Str. diacetilactis - to maintain the acidity of the product, as well as milk yeast.

The beverage may further comprise carbon dioxide in an amount of 0.1-0.5 g / l.

Salt is characterized by a constant composition, in which the bulk are ions of Cal, Na, Mg, Ca, K. For example, sea water on average contains salts of 35 g per 1 kg. (SES. - M.: Soviet Encyclopedia, 1987. - P.833).

The dairy product may additionally contain natural fruit juice, or natural vegetable juice, or natural fruit syrup, or sugar, or fructose, or sweetener, or fructose syrup in an amount of 20% of the total volume, and / or a fruit or vegetable flavor, for example, natural.

Cellular detritus, extracellular and intracellular metabolites of bacteria include a complex of bacterial enzymes obtained by repeated freezing-thawing of the biomass of bacteria and / or sonication of frozen bacterial cells. In this case, enzymes and other intracellular and extracellular metabolites are released.

The following are examples of fermented milk beverage formulations.

Example 1

Sour-milk base containing cow's milk and starter culture based on Lactobacterium bacteria acidophilum and Bifidobacterium bifidum in a ratio of 2: 1 40,0 Lactobacterium bacteria biomass acidophilum and Bifidobacterium bifidum in a ratio of 2: 1, subjected to repeated freezing and thawing 1,0 sea salt 1,0 carbon dioxide 0.05 mineral water "Karachinskaya" the rest is up to 100%

Example 2

Sour-milk base containing goat milk and Lactobacterium bacteria-based starter culture acidophilum, Lactobacterium Bulgaricum in a ratio of 1: 1 20,0 Lactobacterium bacteria biomass acidophilum, Lactobacterium Bulgaricum in a ratio of 1: 1, sonicated 20,0 sea salt 1,0 PP vitamins 1,0 coral calcium mineralized water the rest is up to 100%

Example 3

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum and koumiss sourdough 2: 1 ratio 20,0 bacterial biomass of Lactobacterium acidophilum and koumiss starter culture in the ratio 2: 1, subjected to repeated freezing and thawing and sonication 20,0 sea salt 1,0 Carbon dioxide 0.05 Mineral water "Duplinskaya" the rest is up to 100%

Example 4

Sour milk base containing soy milk and Lactobacterium bacteria-based starter culture acidophilum 30,0 koumiss sourdough biomass repeated freeze-thaw 10.0 fructose 20,0 sea salt 1,0 mineral water the rest is up to 100%

Example 5

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum and kefir sourdough 20,0 Lactobacterium acidophilum biomass and sonicated kefir starter culture 20,0 marine salt 1.0 shungite mineralized water the rest is up to 100%

Example 6

Sour milk base containing milk bacteria-based cow and sourdough Bifidobacterium bifidum 20,0 Bifidobacterium bifidum biomass subjected repeated freeze-thaw 20,0 carbon dioxide 0.05 salt 1,0 mineral water the rest is up to 100%

Example 7

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum, Lactobacterium Bulgaricum, Bifidobacterium Bifidum, kefir and koumiss starter culture in the ratio 2: 2: 2: 1: 1 30,0 bacterial biomass of Lactobacterium acidophilum, Lactobacterium Bulgaricum, Bifidobacterium Bifidum, kefir and koumiss sourdough in a ratio of 2: 2: 2: 1: 1, subjected to multiple freeze-thaw 10.0 food salt 1,0 Vitamins of groups B, C, A 1,0 Mineral water the rest is up to 100%

Example 8

Sour milk base containing milk bacteria-based cow and sourdough Bifidobacterium bifidum 30,0 koumiss sourdough biomass repeated freeze-thaw 10.0 sea salt 1,0 group D vitamins 1,0 milk serum the rest is up to 100%

Example 9

Sour-milk base containing goat milk and bacteria-based sourdough Bifidobacterium bifidum 40,0 kefir starter biomass subjected repeated freeze-thaw 1,0 carbon dioxide 0.05 salt 1,0 mineral water the rest is up to 100%

Example 10

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum and koumiss starter culture in the ratio 2: 1 20,0 Lactobacterium Bulgaricum bacteria biomass and koumiss starter culture in a ratio of 2: 1, subjected repeated freezing, thawing and processing ultrasound 20,0 Carbon dioxide 0.05 sea salt 1,0 Natural vegetable juice 20,0 Mineral water "Jermuk" the rest is up to 100%

Example 11

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum and Bifidobacterium bifidum in a 1: 1 ratio 30,0 Lactobacterium Bulgaricum bacteria biomass and Bifidobacterium bifidum in a 1: 1 ratio, sonicated 10.0 Aspartame 0.1 food salt 1,0 Natural fruit juice 20,0 Spring water the rest is up to 100%

Example 12

Sour milk base containing soy milk and bacteria-based sourdough Lactobacterium Bulgaricum 40,0 koumiss sourdough biomass repeated freeze-thaw 1,0 Str. cremoris, Str. diacetilactis, Str.thermophilus in the ratio 1: 1: 2 0.5 sea salt 1,0 group A vitamins 1,0 spring water the rest is up to 100%

Example 13

Sour-milk base containing goat milk and bacteria-based sourdough Lactobacterium Bulgaricum 30,0 kefir starter biomass subjected repeated freeze-thaw 10.0 sea salt 1,0 filtered water the rest is up to 100%

Example 14

Milk fermented milk base and koumiss sourdough 20,0 kefir starter biomass subjected repeated freeze-thaw and sonicated 20,0 sea salt 1,0 spring water the rest is up to 100%

Example 15

Sour-milk base containing cow's milk and bacteria-based starter cultures Lactobacterium acidophilus, Bifidobacterium bifidum, Lactobacterium Bulgaricum in a 2: 1: 1 ratio 20,0 kefir and koumiss biomass 1: 1 sourdough repeated freeze-thaw and sonicated 20,0 sea salt 1,0 mineralized water coral calcium the rest is up to 100%

Example 16

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum and kefir sourdough in a ratio of 2: 1 20,0 Lactobacterium Bulgaricum bacteria biomass and kefir yeast in a ratio of 2: 1, subjected repeated freeze-thaw 20,0 Sea salt 1,0 B vitamins 1,0 Filtered water the rest is up to 100%

Example 17

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum 40,0 Lactobacterium acidophilum bacteria biomass subjected to repeated freeze-thaw 1,0 food salt 1,0 carbon dioxide 0.05 mineral water "Cain" the rest is up to 100%

Example 18

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and kefir sourdough in a ratio of 2: 1 30,0 Bifidobacterium bifidum bacteria biomass and kefir sourdough in a ratio of 2: 1, subjected to repeated freezing and thawing and sonication 10.0 Sea salt 1,0 Shungite mineralized water the rest is up to 100%

Example 19

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and koumiss starter culture in the ratio 2: 1 40,0 Bifidobacterium bifidum bacteria biomass and koumiss starter culture in a ratio of 2: 1, subjected repeated freeze-thaw 1,0 Sea salt 1,0 Vitamins of group C 1,0 Coral Calcium Mineralized Water the rest is up to 100%

Example 20

Sour-milk base containing goat milk and bacteria-based sourdough Lactobacterium acidophilus 30,0 bacterial biomass of Lactobacterium acidophilum, subjected to multiple freeze-thaw and process ultrasound 10.0 iodized edible salt 0.5 bromine 0.002 filtered water the rest is up to 100%

Example 21

Sour milk base containing soy milk and bacteria-based sourdough Lactobacterium acidophilum 20,0 bacterial biomass of Lactobacterium acidophilum, subjected to multiple ultrasound freeze-thaw 20,0 iodized edible salt 0.5 PP vitamins 1,0 mineral water the rest is up to 100%

Example 22

Sour-milk base containing goat milk and bacteria-based sourdough Lactobacterium acidophilum 10.0 bacterial biomass of Lactobacterium acidophilum, subjected to multiple freeze-thaw and process ultrasound 30,0 food salt 1,0 natural fruit syrup, or natural vegetable juice 15.0 spring water the rest is up to 100%

Example 23

Milk fermented milk base and bacteria-based sourdough Lactobacterium acidophilum 1,0 bacterial biomass of Lactobacterium acidophilum, subjected to multiple freeze-thaw and process ultrasound 40,0 sea salt 1,0 milk serum the rest is up to 100%

Example 24

Sour-milk base containing goat milk and Bifidobacterium bifidum bacterial starter culture 40,0 the biomass of bacteria Bifidobacterium bifidum, subjected to multiple freeze-thaw 1,0 salt 1,0 mineral water the rest is up to 100%

Example 25

Milk fermented milk base and starter culture based on bacteria Bifidobacterium bifidum 30,0 the biomass of bacteria Bifidobacterium bifidum, subjected to multiple freeze-thaw and sonicated 10.0 salt 1,0 carbon dioxide 0.05 mineral water the rest is up to 100%

Example 26

Sour-milk base containing goat milk and Bifidobacterium bifidum bacterial starter culture 20,0 the biomass of bacteria Bifidobacterium bifidum, subjected to multiple freeze-thaw 20,0 food salt 1,0 group C vitamins 1,0 mineral water the rest is up to 100%

Example 27

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium bulgaricum 40,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple freeze-thaw 1,0 carbon dioxide 0.05 food salt 0.5 selenium 0.003 filtered water the rest is up to 100%

Example 28

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and kefir sourdough in a ratio of 2: 1 30,0 Bifidobacterium bifidum bacteria biomass and kefir sourdough in a ratio of 2: 1, subjected to repeated freezing and thawing and sonication 10.0 Sea salt 1,0 Spring water the rest is up to 100%

Example 29

Sour milk base containing mare's milk and bacteria-based sourdough Lactobacterium bulgaricum 30,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple freeze-thaw and processed ultrasound 10.0 sea salt 0.5 filtered water the rest is up to 100%

Example 30

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium bulgaricum 20,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple freeze-thaw and milk yeast in a ratio of 2: 1 20,0 group C vitamins 1,0 sea salt 1,0 spring water the rest is up to 100%

Example 31

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium bulgaricum 10.0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple freeze-thaw and milk yeast in a ratio of 1: 2 30,0 salt 1,0 B vitamins 1,0 mineral water the rest is up to 100%

Example 32

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium bulgaricum 40,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple freeze-thaw and sonicated milk yeast and Str. thermophilus in the ratio 1: 1 20,0 vitamins of group E 1,0 iodine 0.4 Food salt 1,0 Spring water the rest is up to 100%

Example 33

Sour-milk base containing goat milk and Lactobacterium bacteria-based starter culture acidophilum, Lactobacterium bulgaricum, Bifidobacterium bifidum in a ratio of 3: 2: 1 40,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple ultrasound freeze-thaw 1,0 sea salt 0.5 spring water the rest is up to 100%

Example 34

Sour-milk base containing goat milk and bacterial starter culture Lactobacterium acidophilus, Lactobacterium bulgaricum, Bifidobacterium bifidum in a ratio of 3: 2: 1 40,0 bacterial biomass of Lactobacterium bulgaricum, subjected to multiple ultrasound freeze-thaw 1,0 sea salt 1,0 mineral water "Dovolenskaya" the rest is up to 100%

Example 35

Sour milk base containing goat milk and kefir yeast 40,0 kefir sourdough biomass, subjected to multiple freeze-thaw 1,0 sea salt 0.5 mineralized water coral calcium the rest is up to 100%

Example 36

Sour milk base containing mare's milk and koumiss sourdough 40,0 biomass of bacteria based on koumiss starter culture, subjected to multiple freeze-thaw 1,0 sea salt 0.5 fluorine 0.002 PP vitamins 1,0 filtered water the rest is up to 100%

Example 37

Sour milk base containing mare's milk and Lactobacterium acidophilum starter N.V. Ep 317/402 40,0 bacterial biomass of Lactobacterium acidophilum N.V. Ep 317/402 subjected to multiple freeze-thaw 1,0 food salt 1,0 carbon dioxide 0.05 mineral water "Duplenskaya" the rest is up to 100%

Example 38

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402 40,0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402 subjected to multiple freeze-thaw 1,0 sea salt 0.5 carbon dioxide 0.05 filtered water the rest is up to 100%

Example 39

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium acidophilum Ep 317/402 20,0 Lactobacterium acidophilum bacteria biomass N.V. Ep 317/402 subjected to multiple freeze-thaw 20,0 sea salt 0.5 carbon dioxide 0.05 filtered water the rest is up to 100%

Example 40

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium acidophilum Ep 317/402 30,0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402 subjected repeated freeze-thaw 10.0 carbon dioxide 0.05 sea salt 0.5 shungite mineralized water the rest is up to 100%

Example 41

Sour-milk base containing cow's milk and bacteria-based sourdough Lactobacterium acidophilum N.V. Ep 317/402-X "Balance-Narine" 1,0 Lactobacterium acidophilum bacteria biomass N.V. Ep 317/402-X "Balance-Narine", subjected repeated freeze-thaw 40,0 sea salt 1,0 carbon dioxide 0.05 spring water the rest is up to 100%

Example 42

Sour milk base containing milk soy and bacteria-based sourdough Lactobacterium acidophilum N.V.Ep 317/402-X "Balance-Narine" 1,0 Lactobacterium acidophilum bacteria biomass N.V. Ep 317/402-X "Balance-Narine", sonicated 40,0 sea salt 1,0 mineral water "Karachinskaya" the rest is up to 100%

Example 43

Sour-milk base containing goat milk and Bifidobacterium bacteria starter culture bifidum No. 791 20,0 strain biomass of bacteria Lactobacterium acidophilum subjected repeated freeze-thaw 20,0 sea salt 0.5 carbon dioxide 0.05 shungite mineralized water the rest is up to 100%

Example 44

Sour-milk base containing goat milk and Bifidobacterium bacteria starter culture bifidum No. 791 20,0 the biomass of bacteria of the strain Lactobacterium acidophilum, subjected to repeated freezing and thawing 20,0 sea salt 0.5 group A vitamins 1,0 natural vegetable flavor 0.5 spring water the rest is up to 100%

Example 45

Sour milk base containing mare's milk and Lactobacterium bacteria-based starter culture acidophilum and starter culture of the Bifidobacterium strain bifidum No. 791 in a ratio of 1: 2 10.0 strain biomass of bacteria Lactobacterium acidophilum subjected repeated freeze-thaw 30,0 carbon dioxide 0.05 sea salt 0.5 milk serum the rest is up to 100%

Example 46

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and strain Bifidobacterium bifidum No. 791 in the ratio 1: 2 20,0 bacterial biomass of Lactobacterium acidophilum N.V. EP 317/402-X "Balance-Narine", subjected repeated freeze-thaw 20,0 food salt 0.05 milk serum the rest is up to 100%

Example 47

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and Bifidobacterium bifidum No. 791 in the ratio 1: 2 20,0 bacterial biomass of Lactobacterium acidophilum N.V. EP 317/402-X "Balance-Narine", subjected repeated freeze-thaw 20,0 sea salt 0.05 buttermilk the rest is up to 100%

Example 48

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402 and Bifidobacterium bifidum No. 791 in a ratio of 1: 2 10.0 bacteria biomass Lactobacterium acidophilus N.V. Ep 317/402-X 30,0 natural fruit juice 15.0 fruit flavor 0.5 food salt 1,0 sorbitol 2.0 Vitamin D 0.05 mineral water "Narzan" the rest is up to 100%

Example 49

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum and Bifidobacterium bifidum No. 791 in the ratio 1: 2 10.0 bacteria biomass Lactobacterium acidophilum subjected repeated freeze-thaw 30,0 natural fruit juice 15.0 food salt 1,0 fructose 0.5 mineral water "Jermuk" the rest is up to 100%

Example 50

Sour milk base containing mare's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and Bifidobacterium bifidum No. 791 in a ratio of 1: 2 10.0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402-X "Balance-Narine", sonicated 30,0 natural vegetable juice 20,0 carbon dioxide 0.05 sea salt 0.5 milk serum the rest is up to 100%

Example 51

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and Bifidobacterium bifidum No. 791 in a ratio of 1: 2 10.0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402-X "Balance-Narine", subjected to repeated freezing and thawing 30,0 iodized edible salt 1,0 natural fruit syrup 15.0 milk serum the rest is up to 100%

Example 52

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Valence Narin" and Bifidobacterium bifidum No. 791 in a ratio of 1: 2 10.0 bacterial biomass of Lactobacterium acidophilum N.V. Ep 317/402-X "Balance-Narine", sonicated 30,0 vitamins of group E 1,0 sea salt 1,0 buttermilk the rest is up to 100%

Example 53

Sour-milk base containing soy milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and 3: 1 milk yeast 40,0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402-X "Balance-Narine", sonicated 1,0 salt 1,0 fructose 2.0 Mineral water "Essentuki" the rest is up to 100%

Example 54

Sour-milk base containing soy milk and bacterial starter culture Lactobacterium bulgaricum 1,0 bacterial biomass of Lactobacterium acidophilum N.V. Ep 317/402-X "Balance-Narine", sonicated 40,0 carbon dioxide 0.05 salt 1,0 group A vitamins 1,0 milk serum the rest is up to 100%

Example 55

Sour-milk base containing soy milk and Bifidobacterium bacteria starter culture bifidum No. 791 20,0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402-X "Balance-Narine", subjected to repeated freezing and thawing 20,0 salt 1,0 carbon dioxide 0.05 natural fruit flavor 0.5 aspartame (sweetener) 0.1 mineral water "Dovolenskaya" the rest is up to 100%

Example 56

Sour-milk base containing cow's milk and Lactobacterium acidophilum bacteria starter 1,0 Lactobacterium bacteria biomass repeated acidophilum freeze-thaw 40,0 salt 1,0 fruit juice 20,0 natural fruit flavor 0.5 milk serum the rest is up to 100%

Example 57

Sour-milk base containing cow's milk and matsunny sourdough 40,0 biomass of matsun sourdough, subjected to multiple ultrasound freeze-thaw 1,0 sea salt 0.5 spring water the rest is up to 100%

Example 58

Sour-milk base containing cow's milk and Lactobacterium acidophilum bacteria starter N.V. Ep 317/402-X "Balance-Narine" and kefir sourdough in a ratio of 1: 1 20,0 bacterial biomass of Lactobacterium acidophilum N.V. Ep 317/402-X "Balance-Narine", subjected repeated freeze-thaw 20,0 sea salt 0.5 carbon dioxide 0.05 mineral water "Cain" the rest is up to 100%

Example 59

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Yer 317/402-X "Balance-Narine" 1,0 Lactobacterium bacteria biomass acidophilus N.V. Yer 317/402-X "Balance-Narine", subjected to multiple freeze-thaw 40,0 food salt 0.5 sugar 5,0 carbon dioxide 0.05 buttermilk the rest is up to 100%

Example 60

Sour-milk base containing cow's milk and Lactobacterium bacteria-based starter culture acidophilum 1,0 bacterial biomass of Lactobacterium acidophilus, sonicated 40,0 carbon dioxide 0.05 salt 1,0 fructose syrup 20,0 milk serum the rest is up to 100%

Example 61

Sour-milk base containing goat milk and Lactobacterium bacteria-based starter culture acidophilum N.V. Ep 317/402-X "Balance-Narine" and 3: 1 milk yeast 40,0 Lactobacterium bacteria biomass acidophilum N.V. Ep 317/402-X "Balance-Narine", subjected to repeated freezing and thawing 1,0 Str. cremoris, Str.diacetilactis in a 2: 1 ratio 1,0 PP vitamins 1,0 salt 1,0 carbon dioxide 0.5 mineral water "Borjomi" the rest is up to 100%

Example 62

Sour-milk base containing goat milk and koumiss and kefir sourdough in relation to 40,0 koumiss and kefir yeast biomass subjected repeated freeze-thaw 1,0 sea salt 0.5 spring water the rest is up to 100%

Example 63

Sour-milk base containing goat milk and kefir sourdough 40,0 kefir starter biomass subjected repeated freeze-thaw 1,0 sea salt 0.5 group C vitamins 1,0 spring water the rest is up to 100%

Example 64

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum 40,0 Milk Yeast and Streptococcus Thermophilus in the ratio 1: 2 0.5-0.8 Food salt 1,0 Spring water the rest is up to 100%

Example 65

Sour-milk base containing cow's milk and sourdough 30,0 Milk Yeast and Streptococcus Thermophilus in the ratio 1: 1 0.5-0.8 Food salt 1,0 Spring water the rest is up to 100%

Example 66

Sour-milk base containing cow's milk and starter culture based on the bacteria Lactobacterium Bulgaricum and Lactobacterium acidophilum 40,0 Mineral water the rest is up to 100%

Example 67

Sour-milk base containing cow's milk and starter culture based on Lactobacterium bacteria Bulgaricum and Bifidobacterium Bifidum in a 2: 1 ratio 40,0 Sea salt 1,0 Filtered water the rest is up to 100%

Example 68

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum and kefir sourdough in a ratio of 2: 1 40,0 Sea salt 1,0 Vitamin B 1,0 Filtered water the rest is up to 100%

Example 69

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum and koumiss sourdough in a 2: 1 ratio 40,0 Food salt 1,0 Vitamin C 1,0 Filtered water the rest is up to 100%

Example 70

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium Bulgaricum, Lactobacterium acidophilum and kefir starter in the ratio 1: 1: 1 40,0 Sea salt 1,0 Filtered water the rest is up to 100%

Example 71

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium acidophilum 40,0 sea salt 1,0 Mineral water "Cain" the rest is up to 100%

Example 72

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium acidophilum and Bifidobacterium bifidum in a 1: 2 ratio 40,0 Sea salt 1,0 Shungite mineralized water the rest is up to 100%

Example 73

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium acidophilum and kefir sourdough in a ratio of 1: 1 40,0 food salt 1,0 Mineral water the rest is up to 100%

Example 74

Sour-milk base containing cow's milk and starter culture based on bacteria Lactobacterium acidophilum and koumiss sourdough in the ratio 1: 1 40,0 Sea salt 1,0 Mineral water the rest is up to 100%

Example 75

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and Streptococcus Thermophilus in a 1: 2 ratio 40,0 Sea salt 1,0 Filtered water the rest is up to 100%

Example 76

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and kefir sourdough in a ratio of 2: 1 40,0 Sea salt 1,0 Coral Calcium Mineralized Water the rest is up to 100%

Example 77

Sour-milk base containing cow's milk and starter culture based on bacteria Bifidobacterium bifidum and koumiss sourdough in a ratio of 1: 2 40,0 salt 1,0 Mineral water the rest is up to 100%

Example 78

Sour-milk base containing cow's milk and kefir sourdough 40,0 food salt 0.5 Mineral water the rest is up to 100%

Example 79

Sour-milk base containing cow's milk and koumiss sourdough 40,0 Food salt 1,0 Milk serum the rest is up to 100%

Example 80

Sour-milk base containing cow's milk and koumiss sourdough and kefir sourdough in the ratio 1: 1 40,0 Sea salt 1,0 Milk serum the rest is up to 100%

Beverage technology

Fermented sour milk bacteria prepared on the basis of bacteria of the species L. acidophilus, for example, N.V. EP 317/402, N.V. EP 317/402-X "Balance-Narine", N.V. EP 317/402 AAA, N.V. Ep 317/402 TNSI, etc.) and / or Bifidobacterium bifidum, for example Bifidobacterium bifidum strain No. 791, Bifidobacterium bifidum adolescendes, Bifidobacterium bifidum longum, and / or Lactobacterium bulgaricum (gingerbread or chicken) starter cultures with additives of milk yeast, lactic acid bacteria Str.diacetilactis, Str. cremoris, Str. thermophilus or without them was used to make the TAN fermented milk drink. Cow milk (or mare, or goat, or soybean) is used as the basis, which is normalized by the mass fraction of fat. Then the milk is subjected to "deep" pasteurization at a temperature of (92 ± 2) ° С with a holding time of at least 15 min and cooled to a fermentation temperature from +25 to + 38 ° С (depending on the fermentation used). Sour milk in tanks for fermented milk drinks with a cooled jacket and equipped with special mixers for uniform mixing of the milk clot. Production milk based on lactobacilli and / or bifidobacteria and / or kefir sourdough and / or koumiss sourdough is introduced into milk in an amount of 2-5% of the weight of the normalized mixture. Milk yeast, as well as Str. cremoris, Str. diacetilactis, Str. thermophilus. The resulting mixture is fermented at a temperature of (+25 - +38) ° C for (4.0-5.0) hours. The end of the fermentation is determined by the formation of a sufficiently strong clot and acidity, which should be no more than 100 ° T. At the end of ripening, the product is cooled to a temperature of (+18 - +250) ° С, supplying ice water to the tank wall. Then the clot is stirred (10-15) min. The mixed clot is immediately fed to the bottling, and then cooling is brought to a temperature of (6 ± 2) ° C in the refrigerator. From the obtained components, a beverage is prepared in accordance with Examples 64-80 by mixing the components at the indicated concentrations in the reactor.

To obtain cellular detritus, extracellular and intracellular metabolites of bacteria, part of the biomass of living probiotic bacteria of the species Lactobacterium acidophilum and / or Bifidobacterium bifidum and / or Lactobacterium bulgaricum and / or kefir starter and / or koumiss starter culture (before cooling) continues to ferment (before cooling) from +22 to + 38 ° C (depending on the type of sourdough) to obtain acidity from 160 to 350 ° T (depending on the type of sourdough) for 2-3 days. In this case, bacterial cells under the action of their own metabolic products are lysed to obtain cellular detritus, extracellular and intracellular metabolic products. To accelerate the destruction of bacterial cells and obtain fermented components, the biomass is additionally frozen, thawed and / or sonicated. At the end of the process of obtaining a fermented product, it is cooled to a temperature of (+18 - +28) ° C, supplying ice water to the tank wall. Then the clot is stirred (10-15) min. The mixed clot is fed to the bottling, and then the cooling is brought to a temperature of (6 ± 2) ° C in the refrigerator. From the obtained components, a beverage is prepared in accordance with Examples 1-63 by mixing in the reactor the components at the indicated concentrations.

The study of the antagonistic activity of the drink

Antagonistic activity of the claimed fermented milk drink after 1 month. storage was studied by the in vitro method when co-grown with pathogenic test strains in the zone of growth inhibition of test microbes by the method of bar codes (table 1).

Table 1.
Antagonistic activity of fermented milk drink Zones of growth inhibition of test cultures (mm) The preparative form of the drink Sh.sonne Salmonella typhim Escherichia coli Candida albicans Examples 1-80 (average data) 17-19 21-23 20-21 15-17

The antagonistic activity of a fermented milk drink after 1 month of storage and its colonization activity was most fully studied in vivo on an organism-population model - laboratory mice in a chronic experiment:

Studies were conducted on tribal mice of both sexes of the ICR colony for 3 years on 18 generations of random shredding in the amount of 900 females and 450 males.

The drink was made by us based on the strain of Lactobacillus acidophilum N.V. EP 317/402-X "Balance-Narine" on a dairy medium with the addition of intracellular and extracellular metabolic products.

Lactobacillus was used at a dose of 10 ml per head per day for 1 month daily.

Bacteriological studies of feces of mice were carried out in accordance with the current guidelines "intestinal dysbiosis and methods of its laboratory diagnosis."

Surveillance of survival and weight of mice was performed.

Based on the data on the number of corpus luteum and implantation sites of live and dead embryos, the post- and preimplantation mortality of the embryos was determined.

Table 2.
Bacteriological studies of intestinal microflora of young ICR colony mice by years The name of the microorganisms The number of microbes in 1 g of feces of mice 1st year control Tribal young growth Tribal young growth Tribal young growth 3rd year 1st year 2nd year 1. Lactobacillus May ¹⁰ 10 ⁸ 10 ⁶ -10 ⁹ 10 ⁸ -10 ¹⁰ 2. Bifidobacterium May ¹⁰ 10 ⁹ 10 ⁶ -10 ¹⁰ 10 ⁸ -10 ¹⁰ 3. Lactobacterium bulgaricum May ¹⁰ 10 ⁹ 10 ⁶ -10 ¹⁰ 10 ⁸ -10 ¹⁰ 4. Bacteroides 10 ⁵ -10 ⁶ 10 ⁶ -10 ⁸ 10 ⁶ -10 ⁹ 10 ⁸ -10 ¹⁰ 5. Escherichia (lac ⁺ ) 10 ⁵ -10 ⁶ 10 ⁵ -10 ⁸ 10 ⁵ -10 ⁸ 10 ⁹ 6. Escherichia (Lac ^- ) 10 ⁵ -10 ⁶ 10 ⁵ -10 ⁶ May ¹⁰ - 7. Escherichia (weakly.) 10 ⁵ -10 ⁶ 10 ⁵ -10 ⁶ May ¹⁰ - 8. Escherichia (hemol.) 10 ⁵ -10 ⁶ 10 ⁵ -10 ⁷ 10 ⁵ -10 ⁶ - 9. Enterococcus May ¹⁰ 10 ⁵ -10 ⁷ 10 ⁵ -10 ⁸ 10 ⁵ -10 ⁹ 10. Staphilococcus 10 ⁵ -10 ⁶ - - - 11. Proteus 10 ⁵ -10 ⁶ - - - 12. Clostridium 10 ⁵ -10 ⁶ 10 ² - - 13. Candida mushrooms 10 ⁵ -10 ⁸ 10 ⁴ 10 ³ -

The results of a bacteriological study of young animals of the first generation received from parents who received a liquid preparation of lactobacilli after 1 month. storage, showed that there was not only a significant decrease in the level of pathogenic and conditionally pathogenic microflora, but also an increase in bifidobacteria and lactobacilli almost equally from 10 ⁵ to 10 ⁸ -10 ⁹ microbial bodies in 1 g of feces (Table 2).

Bacteriological studies of the feces of pedigree young generations of the next generations showed the presence of the formed barrier effect of gastro-intestinal microflora in relation to pathogenic microorganisms such as Salmonella, Staphylococcus aureus, Clostridium digficile, Candida, Proteus, etc. The earlier formation of the microflora of newborns through the correction of the microflora of the parents provided good body protection and the ability to resist infection from the outside.

Thus, experimental studies in animals show that the inventive bacterial-enzymatic drink after 1-2 months. storage possesses high antagonistic activity, anti-gastritis properties and an increased shelf life, which allows it to be used for the prevention of gastritis and other diseases of the gastrointestinal tract, immunocorrection of the body. It can also be used in the prevention of dysbiosis and food poisoning.

Claims (21)

1. Sour-milk drink, including sour-milk base, flavoring and biological fluid, characterized in that it further comprises a source of cellular detritus, extracellular and intracellular metabolites of bacteria, which use the bacterial biomass of the species Lactobacterium acidophilum, and / or Bifidobacterium bifidum, and / or Lactobacterium bulgaricum, and / or kefir starter and / or koumiss or matsun starter, subjected to repeated freezing-thawing and / or sonicated, and as a biological fluid, the drink contains lives water, or whey, or buttermilk, and as a flavoring additive, the drink contains salt in the following components, wt.%: Sour milk basis 1,0-40,0 Source of cellular detritus, extracellular and intracellular metabolites bacteria used as bacterial biomass of the species Lactobacterium acidophilum, and / or Bifidobacterium bifidum, and / or Lactobacterium bulgaricum, and / or kefir starter, and / or koumiss or repeated matsun sourdough freeze-thaw and / or sonicated 1,0-40,0 Salt 0.1-1.0 Water, or whey, or buttermilk The rest is up to 100% 2. Sour-milk drink according to claim 1, characterized in that the sour-milk base contains cow's milk, or goat, or mare, or soy and sourdough, prepared on the basis of bacteria of the species Lactobacterium acidophilum, and / or Bifidobacterium bifidum, and / or Lactobacterium bulgaricum, and / or kefir sourdough and / or koumiss sourdough or matsun sourdough. 3. The fermented milk drink according to claim 1, characterized in that it contains mineral water as water, for example, “Cain”, or “Karachinskaya”, or “Jermuk”, or “Essentuki”, or “Borjomi”, or spring water, or filtered, or mineralized with shungite, or mineralized with coral calcium. 4. Sour-milk drink according to claims 2 and 3, characterized in that the composition of the drinking water additionally includes artificial and natural chemical elements, for example, iodine, fluorine, bromine, selenium. 5. Sour-milk drink according to claim 1, characterized in that it further comprises milk yeast and / or lactic acid bacteria, for example Str. cremoris, Str.diacetilactis, Str. thermophilus. 6. Sour milk drink according to claim 1, characterized in that it further comprises vitamins, for example, groups B, and / or A, D, E, C, PP. 7. Sour-milk drink according to claim 1, characterized in that it further comprises carbon dioxide in an amount of 0.1-0.5 g / L. 8. Sour-milk drink according to claim 1, characterized in that it further comprises natural fruit juice, or natural vegetable juice, or natural fruit syrup, or sugar, or fructose, or sweetener, or fructose syrup in an amount up to 20% of the total volume of ingredients, and / or a fruit or vegetable flavor, for example, natural. Priority on points and signs: 05/18/2005 according to claim 1, except for matsun sourdough and salt; 05/18/2005 according to claim 2, except for the matsun yeast; 05/18/2005 according to claim 3, except for Kainskaya water; 05/18/2005 according to claim 4; 05/18/2005 according to claim 5, except Streptococcus thermophilus; 05/18/2005 according to claim 6; 05/18/2005 according to claim 7; 05/18/2005 of claim 8, in addition to natural fruit juice, or sugar, or fructose, or sweetener, or fructose syrup in an amount up to 20% of the total amount of ingredients, or a fruit or vegetable flavor, for example natural; 08/18/2005 according to claim 1, in terms of matsun sourdough and salt; 08/18/2005 according to claim 2, in terms of matsun sourdough; 08/18/2005 according to claim 3, regarding water "Cain"; 08/18/2005 according to claim 5, in part of Streptococcus thermophilus; 08/18/2005 of claim 8, in part, natural fruit juice, or sugar, or fructose, or sweetener, or fructose syrup in an amount up to 20% of the total amount of ingredients, and / or fruit or vegetable flavoring, for example, natural.