RU2386259C1 - Production method of fermented milk drink "acidophilous" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to milk industry and can be used for production of fermented milk drinks. The method is characterised by the fact that fermented milk drink is prepared out of skim dry milk and standardising component which is butterfat substitute "Bonigrassa 55 RAN", reduced in drinking water preheated to 95°C and cooled to 38-42°C for 3-4 hours. The obtained and standardised mixture is refined, homogenised, stabiliser "Multek" is introduced into the mixture in the amount of 1-2% of the mixture weight and dietary supplement "Scullcap Extract" in the amount of 0.015% of the mixture weight, pasteurised at 90-94°C holding for 2-8 min, cooled to 38°C, fermented with ferment "Narine" on the basis of pure cultures Lactobacillus acidophilus E_p 317/402 in the amount of 3-4% of the mixture weight, made sour for 8-12 hours until acidity is 75°T, cooled and bottled.

EFFECT: invention enables to produce a functional drink with controlled fatty acid composition, increase biological effectiveness, produce a drink with preventive properties, improve the drink quality owing to increased nutritive, biological and energy value, high organoleptic parametres, intensify the process, increase production rate, extend the product shelf life and expand the range of dairy products.

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Description

The invention relates to the food industry, in particular to the dairy industry, and can be used in the production of fermented milk drinks.

A known method of producing fermented milk products, including milk and vegetable juice, normalization of the mixture, mixing with vegetable juice, homogenization of the mixture, pasteurization, cooling, fermentation, fermentation, cooling of the product, packaging [Patent RU 93038112].

The disadvantage of this method is an acute shortage of raw materials - whole milk, especially in winter. Moreover, the quality of milk is often low at a high cost.

A known method of producing fermented milk products, comprising mixing milk raw materials with vegetable oil, homogenization, pasteurization, cooling, fermentation, souring, cooling [Patent RU 2127529 C1, published 03.04.1998].

The disadvantage of this method is the duration of the process, the use of additional processing equipment.

A known method for producing a fermented milk drink, comprising mixing whey with lactitol, microfiltration, introducing a starter culture consisting of acidophilus bacillus cultures, thermophilic streptococci, bifidobacteria, fermenting the mixture, cooling the drink and introducing pectin and filler into it [Patent RU 2268599 C2, published 27.01. 2006 in bull. Number 3].

The disadvantage of this method is the insufficiently high nutritional and biological value of the drink, the duration of the process, the use of additional processing equipment.

An object of the invention is to develop a method for producing an acidophilic fermented milk drink, which makes it possible to obtain a functional drink with an adjustable fatty acid composition, high biological effectiveness, prophylactic properties, improved quality due to increased nutritional, biological and energy value, high organoleptic characteristics, intensified the process of preparing a drink, increase its production volumes, increase shelf life TKA, to expand the range of dairy products.

To solve the technical problem of the invention, a method for producing an acidophilic fermented milk drink is proposed, characterized in that skimmed milk powder and a normalization component, Bonigrass 55 RAS milk fat substitute, are reconstituted in drinking water preheated to 95 ° C and cooled to 38-42 ° C for 3-4 hours, the resulting normalized mixture is purified, homogenized, the stabilizer "Multec" in the amount of 1-2% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, pasteurized at temperatures 90-94 ° C with a delay of 2-8 min, cooled to 38 ° C, inoculated with starter culture "Narine" based on pure cultures of Lactobacillus acidophilus E _p 317/402 in an amount of 3-4% by weight of the mixture, acidify for 8- 12 hours to achieve an acidity of 75 ° T, cool and pour, and the components are used in the following ratios, kg per 1000 kg of composition:

Skimmed milk powder 90-92 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 799-805 The stabilizer "Multec" 10-20 Dietary supplement "Scutellaria extract" 0.15 Ferment “Narine” 30-40

The technical result of the invention is to improve the quality of the drink due to the increased nutritional, biological and energy value, high organoleptic characteristics, obtaining a functional drink with an adjustable fatty acid composition, increasing the biological efficiency, obtaining a drink with preventive properties, process intensification, increasing production volumes fermented milk drink, increasing the shelf life of the drink.

All initial components are presented in dry form and can be used in the production of Acidophilus fermented milk drink in the Far North.

The use of skimmed milk powder allows to increase the production of fermented milk drink, since the receipt of milk powder in the enterprise, unlike whole milk, is not associated with fluctuations depending on the time of year and the number of livestock.

As a fat component, the Bonigrass 55 RAS milk substitute is used, which is a dry powder of the following composition: vegetable fats - 55%, lactose - 31.5%, proteins - 5%, minerals - 5.4%, the rest - 3.1%. It is stored at temperatures up to 25 ° C for 12 months. The introduction of Bonigrass 55 RAS milk milk replacer into the composition makes it possible to obtain a product with an adjustable fatty acid composition, with increased biological efficiency, nutritional and energy value.

The biological value of the drink increases due to the addition of Scutellaria Extract dietary supplement, which is an amorphous powder of a brownish-yellow-brown color, hygroscopic, crumpled, a peculiar smell, weak, easily soluble in water.

The extract from the roots of Scutellaria baicalensis has a calming and anti-allergic effect, activates hematopoiesis in the bone marrow, is a powerful antioxidant and gently lowers blood pressure, which allowed us to recommend it as a remedy for hypertension in children and adolescents, and the extract from the aerial part of Scutellaria baicalensis has antiulcer, nootropic and antioxidant properties. The introduction of the nutritional supplement “Scutellaria extract”, which has antioxidant properties, increases the stability of the fat fraction, increasing the shelf life of the drink.

The use of “Narine” sourdough promotes the production of a drink with prophylactic properties, since the acidophilus bacillus, which is part of it, utilizes lactose and other residual sugars reaching the colon, can stimulate the body’s immune system, lower blood cholesterol, and inhibit the formation of certain forms of malignant tumors.

With increasing water hardness, the solubility of the dry components decreases. In this method, to intensify the dissolution process, tap water is preheated to 95 ° C and cooled to 40 ± 2 ° C, water softens. At the indicated temperature conditions, the maximum solubility effect of the dry components is observed, which is directly dependent on the total hardness of the water.

A method of obtaining a fermented milk drink "Acidophilus" is as follows.

Skimmed milk powder and the normalization component, Bonigrass 55 RAS milk fat substitute, are reconstituted in drinking water preheated to 95 ° C and cooled to 38-42 ° C for 3-4 hours, the resulting normalized mixture is purified, homogenized, stabilizer added "Multec" in an amount of 1-2% by weight of the mixture and dietary supplement "Scutellaria extract" in an amount of 0.015% by weight of the mixture, pasteurized at a temperature of 90-94 ° C for 2-8 min, cooled to 38 ° C, fermented with sourdough "Narine" based on pure cultures of Lactobacillus acidophilus E _p 317/402 in coli ETS 3-4% by weight of the mixture, acidify for 8-12 hours until the acidity 75 T °, cooled, and poured, and the components are used in the following ratios, kg per 1000 kg of the composition:

Skimmed milk powder 90-92 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 799-805 The stabilizer "Multec" 10-20 Dietary supplement "Scutellaria extract" 0.15 Ferment “Narine” 30-40

Table 1 shows the fatty acid composition of the Acidophilus fermented milk drink as compared to the control, which was a fermented milk drink with pure milk fat.

Table 1 Fatty acid name The concentration of fatty acid,% Sour-milk drink "Acidophilic" The control one 2 3 Oily, C _{4: 0} 0.15791 3,7 Kapronova, C _{6: 0} 0,079407 1.7 Caprylic, C _{8: 0} 0,071628 1,0 Capricova, C _{10: 0} 0.11105 1.9 Laurinova, From _{12: 0} 0.38534 2,8 Tridecanova, C _{13: 0} 0.13015 - Myristine, C _{14: 0} 1,6106 8.1 Pentadecane, C _{15: 0} 0.1798 - Palmitic, S _{16: 0} 44,324 25.9 Margarine, From _{17: 0} 0.11615 -

Continuation of table 1 one 2 3 Stearin, From _{18: 0} 4.6939 11,2 Arachin, C _{20: 0} 0.45707 - Myristoleic, C _{14: 1} - 1.3 Cis-pentadecane, C _{15: 1} 0,074931 - Palmitoleic, C _{16: 1} 0.17633 3.4 Margarine oleic, C _{17: 1} 0.25266 - Oleic, C _{18: 1} 37,501 30.8 Linolevaya, C _{18: 2} 9,5308 4.0 Linolenovaya, C _{18: 3} 0.14711 0.9

Table 2 shows the calculation of the biological effectiveness of the acidophilic fermented milk drink in comparison with the control.

The method of preparation of the composition is illustrated by the following examples.

The composition of the compositions for the preparation of the Acidophilus fermented milk drink according to Examples 1-2 is presented in Table 3.

Table 3 Components Recipe per 1000 kg Example 1 Example 2 Skimmed milk powder 90.00 91.00 Milk fat substitute "Bonigrass 55 RAS" 58.00 59.00 Water 801.85 799.85 The stabilizer "Multec" 10.00 20.00 Dietary supplement "Scutellaria extract" 0.15 0.15 Ferment “Narine” 40.00 30.00

Example 1. Prepare a composition of fermented milk drink "Acidophilic" in accordance with table.3.

Skimmed milk powder and the normalization component, Bonigrass 55 RAS milk fat substitute, are reconstituted in drinking water pre-heated to 95 ° C and cooled to 40 ° C for 4 hours, the resulting normalized mixture is purified, homogenized, and the Multec stabilizer is added to 1% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, pasteurized at a temperature of 92 ° C for 8 min, cooled to 38 ° C, fermented with “Narine” sourdough based on pure cultures of Lactobacillus acidophilus E _p 317/402 in quantity 4% by weight of the mixture, sour for 8 hours until acidity of 75 ° T is reached, cooled and poured.

Ready fermented milk drink is analyzed according to organoleptic, physico-chemical and microbiological indicators. The analysis data are presented in table 4.

Example 2. Prepare a fermented milk drink analogously to example 1, but with a ratio of components indicated in table.3.

Ready fermented milk drink is analyzed according to organoleptic, physico-chemical and microbiological indicators. The analysis data are presented in table 4.

Table 4 Indicator The control Example 1 Example 2 Color White White White Taste Sour-milk Sour-milk Sour-milk Consistency Viscous, dense clot without the phenomenon of syneresis Viscous, dense clot without the phenomenon of syneresis Viscous, dense clot without the phenomenon of syneresis Mass fraction of fat,% 3.2 3.2 3.2 Acidity, ° T 85 75 75 The number of acidophilus bacilli, CFU / cm ³ 1 · 10 * 7 1 · 10 * 7 1 · 10 * 7 Shelf life at a temperature of not more than 8 ° C, days one 5 5 Energy value, kcal / 100 g 61.2 71.2 71.2 Nutritional value of drinks,% Squirrels 3.3 4.1 4.1 Fats 3.2 3.2 3.2 Carbohydrates 4.8 6.5 6.5 Biological value,% 56 58 58

As can be seen from table 4, the drink made from the milk of dry non-fat substitute for milk fat "Bonigrass 55 RAS", drinking water, stabilizer "Multec", dietary supplement "Scutellaria extract", sourdough "Narine" based on pure cultures of Lactobacillus acidophilus E _p 317 / 402 meets all the requirements for a sour-milk drink.

Trial batches of fermented milk drink were made and went through an extensive tasting at the Department of Technology of Milk and Dairy Products of the Voronezh State Technological Academy.

When introducing into the composition of the substitute of milk fat “Bonigrass 55 RAS” more than 59 kg, an increase in the cost of the drink is observed, and when less than 57 kg is introduced, the drink contains less unsaturated fatty acids, which reduces its biological effectiveness.

With the introduction of a stabilizer in the composition of more than 20 kg, the product has an excessively viscous structure, and with the introduction of less than 10 kg the syneresis in the product occurs earlier, and in both cases the quality of the finished product worsens.

When introducing into the composition dietary supplement “Scutellaria extract” more than 0.20 kg, the brown color of the drink and a specific smell are observed, and when introduced less than 0.10 kg it is not economically profitable.

With the introduction of more than 40 kg of “Narine” sourdough into the composition, a rapid increase in acidity is observed, and with the introduction of less than 30 kg - an insufficiently dense clot, weakly viscous consistency, which leads to a decrease in the quality of the product.

The proposed method for producing a fermented milk drink "Acidophilic" allows:

- improve the quality of the drink due to the increased nutritional, biological and energy values, high organoleptic characteristics,

- get a functional drink with an adjustable fatty acid composition,

- increase biological effectiveness,

- get a drink with prophylactic properties,

- intensify the process,

- increase the production of fermented milk drink,

- increase the shelf life of the drink.

Claims (1)

A method for producing a fermented milk drink, characterized in that a fermented milk drink is prepared from skimmed milk powder and the normalization component, Bonigrass 55 RAS milk fat substitute, is restored in drinking water previously heated to 95 ° C and cooled to 38-42 ° C in within 3-4 hours, the resulting normalized mixture is purified, homogenized, the stabilizer "Multec" in the amount of 1-2% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, pasteurized at a temperature of 90-94 ° C exposure 2-8 min, about lazhdayut to a temperature of 38 ° C, inoculated with starter culture "Narine" based on pure cultures of Lactobacillus acidophilus E _p 317/402 in an amount of 3-4% by weight of the mixture, acidify for 8-12 hours until the acidity of 75 ° T, cooled and poured and the components are used in the following ratios, kg per 1000 kg of composition:
Skimmed milk powder 90-92 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 799-805 The stabilizer "Multec" 10-20 Dietary supplement "Scutellaria extract" 0.15 Pure culture “Narine” based on pure crops Lactobacillus acidophilus E _p 317/402 30-40