RU2354121C2 - Production method of sour-milk product for functional feeding and good, produced by this method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method involves standartisation and pasteurisation of raw material, adding of functional ingredient - triterpene-containing additive with content of triterpenes, which provides the following ratio of starter and triterpenes, in wt %: starter - 99.8-22.2, triterpenes 0.2-77.8, cooling down to the temperature of souring, addition of starter culture, ripening and cooling of finished product. Triterpene-containing additive is added at one of the stages prior to ripening.

EFFECT: product with wide spectrum of preventive properties and long storage time, with no reduction in structural stability and quantity of stable microflora.

4 cl, 1 tbl, 7 ex

Description

The invention relates to the food industry, namely the production of dairy products with a preventive effect.

Currently, much attention is paid to the development of food products for functional nutrition, the consumption of which contributes to the normal functioning of the digestive tract and, as a result, helps to increase human immunity.

The present invention is directed to the creation of a dairy product with gastroenterological and immune effects, as well as high consumer properties using a limited number of functional ingredients and food additives.

Native dietary properties of dairy products are due to the presence of lactic acid bacteria, kefir fungi and their metabolic products. To enhance and expand the prophylactic properties of dairy products, various functional ingredients are additionally introduced into their composition. When choosing functional ingredients, they proceed from the fact that they should not impair the consumer properties of beverages (taste, color, smell, texture, shelf life, etc.) and sanitary and hygienic characteristics.

One of the directions in the creation of new sour-milk products is the introduction of biologically active substances that have a prophylactic effect on the human body into the feedstock as functional ingredients.

Known fermented milk products for functional nutrition and methods for their preparation, including the introduction into the milk base of lactic acid starter cultures and biologically active substances, the choice of which is determined by their compatibility with the used starter culture. The most commonly used biologically active substances of plant and animal origin in the form of extracts, powders, infusions (for example, RU 2196432 C1, 2003.01.20). Algae, Jerusalem artichoke, eleutherococcus, ginseng, etc. are used as sources of biologically active substances of plant origin used in the production of fermented milk drinks (for example, RU 2130731 C1, 1999.05.27; RU 2124847 C1, 1999.01.20). Each of the biologically active substances of plant origin has individual properties that have a prophylactic effect against certain diseases. So, algae are sources of free polyunsaturated fatty acids, including omega-3 type, which have strong antioxidant properties, which is important for the prevention of cancer; Jerusalem artichoke is a source of vitamins and inulin, which has a prophylactic effect in diseases of the pancreas, atherosclerosis and obesity; Eleutherococcus has a tonic effect, coordinates immune processes, activates the protective functions of the body.

To expand the prophylactic properties of fermented milk products, several biologically active substances with various properties are introduced into the milk base. Products obtained in this way have a greater healing effect on the human body or enhance the effect of the main component, however, the technology for their preparation is significantly complicated.

Recently, well-known biologically active additives produced by various enterprises have been widely used as functional ingredients, for example, Apivit (RU 2231956 C2, 2004.07.10), Bataviton (RU 2155489 C1, 2000.09.10), Erakond (RU 2155488 C2, 2000.09.10), etc., which are recommended to be introduced, as a rule, after the ripening process. Dietary supplements intended for use as food additives exhibit their preventive properties at sufficiently large doses, therefore, their introduction into fermented milk products in effective doses changes the taste and appearance of the product, which is unacceptable for some consumers.

All known methods for producing fermented milk products include operations of cleaning and normalizing the feedstock, pasteurization, cooling to the fermentation temperature, introducing the fermentation, fermentation and cooling of the finished product to the storage temperature. The introduction of functional ingredients is carried out at various stages of production: at the same time as the introduction of the starter culture appropriate for the dairy product (for example, RU 2155489 C1, 2000.09.10; RU 2243672 C2, 2005.01.10) or before the starter is made (for example, RU 2098976 C1, 1997.12.20) or after making leaven and fermentation (for example, RU 2217967 C2, 2003.12.10; RU 2155488 C2, 2000.09.10).

The present invention is directed to the development of a method for producing dairy products using the smallest number of functional ingredients, giving the product a wide range of preventive properties without changing its organoleptic characteristics and contributing to an increase in shelf life.

There is a method of producing a dietary fermented milk product, which uses egg protein in a 4-5% solution of succinic acid as a functional ingredient (RU 108726 C1, 1998.04.20). The egg white diluted in succinic acid is kept under natural heat exchange at 16-22 ° C for 3-4 hours, and then the mixture is introduced into the feedstock, previously subjected to high-temperature processing and cooled to 40-45 ° C, after which stirring operations are performed fermentation, ripening, cooling and bottling.

This method is time-consuming, gives the products an unusual taste and with a slight deviation from technological conditions can lead to a product with low organoleptic and structural properties.

A known method of producing fermented milk products for functional nutrition with a wide range of prophylactic properties, using as additives functional ingredients of two additives of plant origin - inulin-containing and glycoside-containing. as well as aromatic additive (RU 2217967 C2, 2003.12.10). Inulin is used to formulate adequate diets and adjust nutrition for diabetes, it is also characterized by a high content of vitamins, as well as micro and macro elements and forms complexes with Ba, Sn, which makes it suitable for the release of heavy metals from the body, and some derivatives of inulin have antitumor action. Glycoside-containing and aromatic additives, which are used as extracts of various plants, are necessary to correct the taste of the product. The inulin-containing additive is added to the milk base (milk) after pasteurization, and the glycoside-containing and aromatic additives after fermentation.

The disadvantage of this method is its complexity associated with the use of several functional ingredients. In addition, the functional functions used contribute to an increase in the process of increasing acidity in the product, which shortens their shelf life and reduces the amount of beneficial microflora.

As the closest analogue, the selected method of producing a fermented milk product that uses one functional ingredient - Jerusalem artichoke concentrate or its chopped tubers (RU 2130731 C1, 1999.05.27). Jerusalem artichoke is mixed with the obtained diafiltration protein fraction, the mixture is pasteurized at 78-82 ° C for a period of 18-22 minutes, cooled and fermented with yeast.

The disadvantage of the method and the product obtained by this method, as well as other known methods, is that the functional ingredient used does not improve the consumer properties of the product and to maintain the consistency (to prevent separation of the whey), additional introduction of a food additive of the stabilizer class is required.

The present invention is directed to the development of an easy-to-produce production of fermented milk products using one functional ingredient that enhances the consumer properties of the product, including providing it with a wide range of preventive properties, providing without exposing other food additives a long shelf life without reducing structural stability and the amount of beneficial microflora.

The objective of the invention is also to provide a method in which the introduction of a new functional ingredient does not require changes in the technological regimes of existing dairy production facilities and provides a simple procedure for introducing this ingredient into a dairy base.

Another objective of the invention is the creation of a small component fermented milk product for functional nutrition with a wide range of preventive properties and a long shelf life without compromising structural stability and the amount of beneficial microflora.

The inventive method for producing a fermented milk product includes the normalization and pasteurization of the feedstock, cooling to the fermentation temperature, introducing the fermentation, fermentation and cooling of the finished product, as well as the introduction of the functional ingredient, characterized in that as a functional ingredient use a triterpene-containing additive with triterpenes, providing the ratio of fermentation and triterpenes, in wt.%: sourdough - 99.8-22.2, triterpenes 0.2-77.8, while triterpene-containing additive is administered on one of the Dominic Adiyiah preceding ripening.

As triterpene-containing additives, betulin and / or birch bark extract can be used.

The triterpene additive may be administered in powder form and / or as part of a fat dispersion and / or as part of an emulsion.

A new dairy product obtained by the claimed method, characterized by the above set of features, has a wide range of preventive properties and a long shelf life without compromising structural stability and the amount of beneficial microflora.

It is known that triterpenes of plant origin (betulin, betulinic acid, lupeol, oleanolic acid, betulin aldehyde, etc.) are odorless and tasteless powder. Triterpenes have a wide range of prophylactic properties: bactericidal, anti-inflammatory, antiseptic, antitumor, antiviral, hepatoprotective, choleretic, antilithogenic, adaptogenic, hypolipidemic and hypocholesterolemic. In addition, betulin also has antioxidant properties.

Natural sources of plant triterpenes are birch bark, birch chaga, licorice root, linden flowers, noble chestnut, etc., however, birch chaga are also richest in triterpenes. Birch bark is used for the industrial isolation of triterpenes: its extract contains betulin (~ 70%), betulinic acid (up to 4.3%), lupeol (up to 7.9%), betulin aldehyde (<1.5%). In addition, it also includes other biologically active substances (oleanolic acid - up to 2%, polyphenolic compounds such as catechins, flavonoids), which beneficially affect the vital activity of the human body.

It is most advisable to use betulin and birch bark extract as a functional additive, which can be introduced into the product in the form of a powder and / or as part of a fat dispersion and / or as part of an emulsion.

The possibility of using triterpenes in the production of fermented milk products is due to the fact that, according to studies, when the ratio in wt.%: Sourdough is 99.8-22.2, triterpenes 0.2-77.8 do not inhibit the activity of lactic starter cultures, including lactic streptococci and bacteria, the most widely used in the production of dairy products. Including the compatibility of triterpenes with bifidobacteria, which, as you know, quickly lose their activity in an acidic environment.

At the same time, the introduction of triterpenes improves the consumer properties of fermented milk products, regardless of the form in which the additive is introduced: in the form of a powder and / or as part of a fat dispersion and / or as part of an emulsion. Without changing the taste and color of the product, triterpenes with the above ratio to sourdough increase the shelf life and the amount of beneficial microflora due to inhibition of the increase in acidity after it reaches 85-100 ° T, provide higher structural characteristics (increases its water-holding properties).

Table 1 presents data on the shelf life, the number of lactic acid bacteria, the water-holding ability of the clot (HUS) of some fermented milk products obtained with and without the use of triterpenoids additives.

Table 1 Ratio: sourdough - triterpen, wt.% Shelf life, days The number of lactic acid microorganisms, CFU / g VUS,% Titratable acidity, ° T Mold, cfu / g Yogurt Without triterpene-containing additives 5 1 × 10 ⁷ 60 90 10 Sourdough - 86.0, Triterpenes - 14 10 15 × 10 ⁷ 75 75 Absent Kefir Without triterpene-containing additives 5 5 × 10 ⁷ 40 120 5 Sourdough - 60.0, Triterpenes - 40 10 32 × 10 ⁷ 70 95 Absent Acidophilus milk Without triterpene-containing additives 3 2 × 10 ⁷ 44 110 3 Sourdough - 60.0, Triterpenes - 40 10 20 × 10 ⁷ 70 85 Absent Ryazhenka Without triterpene-containing additives 5 5 × 10 ⁷ 40 90 7 Sourdough - 60.0, Triterpenes - 40 10 35 × 10 ⁷ 65 85 Absent

As can be seen from the table, the triterpene-containing additive at a certain ratio to the sourdough provides longer shelf life of sour-milk products, as well as an increase in the number of lactic acid bacteria and the water-holding ability of the clot in comparison with sour-milk products prepared in a similar way and under similar conditions without the introduction of a triterpene-containing additive. This is due to the fact that the triterpene-containing additive at a certain ratio to the sourdough due to the structural features of the triterpene molecule included in its composition, namely, the presence of a buffer capacity in it, prevents the buildup of acidity during storage of the product. This helps to preserve the clot of its water-holding ability and prevents the separation of whey, which provides the product with a good presentation and high consumer properties. The absence of an uncontrolled increase in acidity during storage and its stabilization during storage lead to a higher content of lactic acid microorganisms in the product.

In addition, the triterpene-containing additive, which has antibiotic activity against pathogenic and opportunistic microorganisms, enhances the antibiotic properties of lactic acid microorganisms of the starter culture and helps to prevent microbiological spoilage of the product. Thus, a simultaneous combination of the following factors:

- the antibiotic activity of triterpene-containing additives and starter cultures, increasing at a certain ratio,

- the presence of a triterpene-containing additive buffer capacity, which allows for a certain ratio of starter and triterpene-containing additives to prevent the accumulation of acidity in the product during storage leads to an increase in consumer properties of dairy products, namely:

- increases the shelf life,

- improves consistency, preventing the separation of serum without additional stabilizers,

- increases the amount of beneficial microflora,

- increases the microbiological purity of the product.

The inertness of triterpenes to various substances at temperatures below 240 ° C allows the introduction of various fruit and berry additives that improve the acidity of fermented milk products into the composition of fermented milk products. Moreover, the presence of triterpenes in some cases avoids the use of preservatives, and in some cases reduces their quantitative content, thereby expanding the circle of consumers who do not use products with unnatural additives.

The given quantitative content of triterpenes and lactic starter cultures allows you to create a variety of dairy products with preventive properties for a wide range of consumers.

Example 1. Obtaining kefir reservoir method.

Refined milk is normalized in fat by the addition of skim milk to a fat content of 3.2%. Purified normalized milk is pasteurized at a temperature of 85 ± 2 ° C with a holding time of 5-10 minutes. To pasteurized milk with the stirrer working, add betulin in an amount that provides a ratio of sourdough to triterpenes, in wt.%: Sourdough - 99.8, triterpenes - 0.2, then the mixture is homogenized. Pasteurized and homogenized milk is cooled to a fermentation temperature of 20-25 ° C. Then, with the stirrer operating, kefir starter is added in an amount of 5%. The fermentation process is carried out for 8 hours until an acidity of 85 ° T is reached. In the process of fermentation, fermented milk is periodically briefly mixed. At the end of the fermentation, kefir is mixed, cooled to 15 ° C and sent for ripening within 24 hours from the moment of fermentation of milk. After ripening, kefir is mixed again and poured. After bottling, kefir is stored at a temperature not exceeding 8 ° C. The obtained kefir has a uniform consistency, milky white color, clean, refreshing taste, without extraneous smacks and smells and separation of serum. The shelf life of kefir was 12 days, during which organoleptic and physico-chemical parameters were preserved.

Example 2. The method of obtaining yogurt in thermostatic way.

The milk selected by quality is normalized by the mass fraction of fat and solids. In fat, milk is normalized either in the stream, using a separator-normalizer, or by adding whole milk or cream to skim milk. For solids, milk is normalized by adding powdered reconstituted milk. Normalized milk is heated to 43 ± 2 ° C and 7.1% sugar is added, pre-mixed with birch bark extract powder (particle size 0.08 μm) in an amount corresponding to the ratio of sourdough and triterpenes in birch bark extract, wt.%: Sourdough - 22.2, triterpenes - 77.8, and dissolved in part normalized milk in a ratio of 1: 4. The recipe mixture is cleaned on milk separators, homogenized at a pressure of 15 MPa and a temperature of 45-85 ° C. The purified and homogenized mixture is pasteurized at a temperature of 92 ± 2 ° C with a holding time of 6 minutes and cooled to a fermentation temperature of 40 ± 2 ° C. Prepared raw materials are inoculated with 3% sourdough prepared on pure cultures of thermophilic streptococcus, Bulgarian bacillus and type KD in a ratio of 7: 1: 1. After making the starter culture, the whole mixture is stirred for 15 minutes. The fermented mixture is poured into consumer containers with a capacity of 200-500 cm ³ and sent to a thermostatic chamber for ripening at a temperature of 40 ± 2 ° C for 4 hours until the acidity reaches 90 ° T. After ripening, the product is sent to the refrigerator for cooling to a storage temperature of 6 ° C. The resulting yogurt has a homogeneous creamy consistency with an undisturbed clot, milky white, pure taste and smell, without extraneous smacks and smells and separation of serum. The shelf life of yogurt was 15 days, during which organoleptic and physico-chemical parameters were preserved.

Example 3. A method of obtaining acidophilic yogurt.

Refined milk is normalized in fat by the addition of skim milk to a fat content of 3.2%. Purified normalized milk is pasteurized at a temperature of 85 ± 2 ° C with a holding time of 5-10 minutes. Pasteurized milk is cooled to a fermentation temperature of 40-45 ° C. Then, when the stirrer is working, 4% leaven is introduced, consisting of pure cultures of thermophilic streptococci with the addition of acidophilus bacillus, and birch bark extract powder, which provides the ratio of sourdough and triterpenes in birch bark extract, in wt.%: Sourdough - 69, triterpenes - 31. Process Fermentation is carried out for 3.5 hours until reaching an acidity of 75 ° T. In the process of fermentation, fermented milk is periodically briefly mixed. At the end of the ripening, the activated biomass of bifidobacteria is introduced, consisting of strains of Bifidobacterium bifidum 1, Bifidobacterium longum B-379 M and Bifidobacterium bifidum LVA-3, mixed, cooled, poured. After bottling, acidophilic yogurt is stored at a temperature not exceeding 8 ° C. The resulting acidophilic curdled milk has a uniform, slightly viscous consistency, milky white color, clean taste and smell, without extraneous smacks and smells and separation of serum. The shelf life of acidophilus curdled milk was 10 days, during which organoleptic and physico-chemical parameters were preserved.

Example 4. Obtaining fat-free fortified kefir.

Skimmed milk skimmed on a milk separator is pasteurized at 90 ° C for 3 minutes. Pasteurized milk is cooled to a fermentation temperature of 20-25 ° C. Vitamin C is added to the kefir sourdough (110 g per 1000 kg of milk), as well as betulin and birch bark extract in an amount that provides a ratio of sourdough to triterpenes in wt.%: Sourdough - 60, triterpenes - 40. Prepared sourdough is added to chilled milk in an amount 7% and mix. Fermentation of milk is continued until the acidity reaches 90 ° T. At the end of the ripening, kefir is stirred, cooled to 15 ° C and left alone for maturation for 24 hours. After ripening, kefir is mixed, poured and stored at a temperature not exceeding 8 ° C. The prepared kefir has a uniform consistency, milky white color, a clean, refreshing taste, without extraneous smacks and smells and separation of serum. The shelf life of kefir was 14 days, during which organoleptic and physico-chemical parameters were preserved.

Example 5. Obtaining yogurt.

When stirring, birch bark extract is introduced into the purified milk in the form of a fat dispersion in an amount that ensures the ratio of sourdough to triterpenes in wt.%: Sourdough - 50, triterpenes - 50 and normalized by fat by adding skim milk to a fat content of 3.2%. Normalized milk is pasteurized at a temperature of 90 ° C for 7 minutes. Then it is cooled to 55-60 ° C and homogenized at a pressure of 12.5 MPa. Homogenized milk is cooled to 28-32 ° C, fermented with ferment prepared on pure cultures of mesophilic streptococcus lactic acid, mixed, poured and fermented in a thermostatic chamber until the acidity reaches 75 ° T. After ripening, the sour milk is stored at a temperature not exceeding 8 ° C. Cooked yogurt has a dense dense consistency, with an undisturbed clot, without separation of serum, milky white color, clear taste and smell. The shelf life of yogurt was 12 days, during which organoleptic and physico-chemical parameters were preserved.

Example 6. Getting fermented baked milk.

A mixture of betulin and birch bark extract is added to the purified milk with stirring in the form of an emulsion, in an amount that provides a ratio of sourdough and triterpenes in wt.%: Sourdough - 80, triterpenes - 20 and normalize the fat by adding cream to a fat content of 6%. Normalized milk is pasteurized at a temperature of 95 ° C for 2 hours. Then it is cooled to 55-60 ° C and homogenized at a pressure of 12.5 MPa. The homogenized milk is cooled to 43-45 ° C, 5% fermented yeast is fermented, prepared on pure cultures of thermophilic streptococcus, mixed and left to ferment until an acidity of 85 ° T is reached. After ripening, the fermented baked milk is mixed, cooled to 20 ° C, poured and stored at a temperature of not more than 8 ° C. Cooked fermented baked milk has a uniform, dense consistency, without separation of whey, brown color, pure milk taste and smell, pronounced after-taste of pasteurization. The shelf life of yogurt was 15 days, during which organoleptic and physico-chemical parameters were preserved.

Example 7. Preparation of acidophilus.

Skimmed milk powder is reconstituted by mixing with water and betulin, a fat dispersion and an emulsion of birch bark extract are added in an amount providing a fat content of 1% in the recovered milk and a ratio of ferment to triterpenes in wt.%: Ferment - 90, triterpenes - 10. The mixture is homogenized and pasteurize. Pasteurization is carried out at 85 ° C for 10 minutes, and homogenization at a pressure of 16 MPa. The homogenized, pasteurized recipe mixture is cooled to 30-35 ° C and fermented with pure cultures of acidophilus bacillus, lactic streptococci and kefir fungi. Leaven is added in an amount of 5%. Fermentation is carried out until the acidity reaches 80 ° T. After ripening, acidophilus is cooled and stored at a temperature not exceeding 8 ° C. The prepared acidophilus has a uniform consistency, without separation of serum, milky white color, pure taste and smell. The shelf life of acidophilus was 14 days, during which organoleptic and physico-chemical parameters were preserved.

The above examples do not exhaust the possibility of preparing other dairy products with a different content of prescription components and other biologically active substances, including mineral salts and vitamin supplements.

Claims (4)

1. A method of producing a fermented milk product, including the normalization and pasteurization of the feedstock, introducing a functional ingredient, cooling to a fermentation temperature, introducing fermentation, fermentation and cooling of the finished product, characterized in that as a functional ingredient a triterpene-containing additive containing triterpenes, providing the ratio of fermentation, is used. and triterpenes, in wt.%: sourdough - 99.8-22.2, triterpenes 0.2-77.8, while the triterpene-containing additive is introduced at one of the stages preceding ripening. 2. The method according to claim 1, characterized in that betulin and / or birch bark extract is used as a triterpene-containing additive. 3. The method according to claim 1, characterized in that the triterpene additive is administered in the form of a powder and / or as part of a fat dispersion, and / or as part of an emulsion. 4. Dairy product, characterized in that it is obtained by the method according to any one of claims 1 to 3.