RU2386260C1 - Production method of fermented milk drink "acidophilous honey" - 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 dry skim milk and standardisation component which is butterfat substitute "Bonigrassa 55 RAN" are reduced at 40-44°C in drinking water preheated to 95°C and cooled to 38-42°C for 2-3 hours. The obtained and standardised mixture is refined, homogenised, stabiliser "Multek" is introduced into the mixture in the amount of 0.5-1% of the mixture weight and dietary supplement "Scullcap Extract" in the amount of 0.015% of the mixture weight, pasteurised at 85-89°C holding for 5-10 min, cooled to 36-40°C, fermented with ferment "Narine" on the basis of pure cultures Lactobacillus acidophilus E_p 317/402 in the amount of 3% of the mixture weight, made sour for 8-10 hours until acidity is 75°T, cooled to 4-8°C and dandelion syrup is added in the amount of 5-7% of the mixture weight, stirred and bottled. In order to prepare dandelion syrup, 0.2 kg of dandelion blossoms rinsed and freed of receptacles is poured over with boiling water in amounts of 1.5 kg for steeping for 24 hours, the extract is filtered, blossoms are squeezed, 0.05-0.07 kg of lemon juice is added into the extract as well as 1.5 kg of sugar and it is boiled until thick.

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

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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 composition for the preparation of a fermented milk product for children and preventive nutrition, including normalized milk, vegetable oil, whey concentrate, milk sugar, malt extract or low sugared molasses, ferrous sulfate, potassium citrate, sodium citrate, taurine, water-soluble and fat-soluble vitamins, soluble vitamins, the composition of which includes a consortium of acidophilus bacilli and lactic streptococci, water [Patent RU No. 21082525, A23C 9/20].

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

A known composition for the preparation of a fermented milk product for therapeutic and prophylactic nutrition, including skimmed milk powder, 30% cream, aqueous malt extract, green roasted malt, dietary supplements based on medicinal plants, starter culture containing lactic streptococci, Bifilact D and thermophilic sticks, a stabilizing mixture, puree fruit or vegetable, honey, fat-soluble vitamin D and water [Patent RU 2321262 C2, publ. 04/10/2008, bull. No. 10].

The disadvantage of this dairy product is the duration of the process, severely limited conditions and shelf life of the components.

An object of the invention is to develop a method for producing an acidophilic honey sour-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, intensify the process of preparing a drink, increase its production volumes, increase shelf life by feed, expand the range of dairy products.

To solve the technical problem of the invention, a method for producing a fermented milk drink “Acidophilic honey” is proposed, characterized in that skimmed milk powder and the normalization component, Bonigrass 55 RAS milk fat substitute, are restored at a temperature of 40-44 ° C in drinking water for 2-3 h, preheated to 95 ° C and cooled to 38-42 ° C, the resulting normalized mixture is purified, homogenized, stabilizer "Multec" in the amount of 0.5-1% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% to the mass of the mixture, p asterize at a temperature of 85-89 ° C with a holding time of 5-10 min, cool to a temperature of 36-40 ° C, ferment with “Narine” sourdough based on pure cultures of Lactobacillus acidophilus E _p 317/402 in an amount of 3% by weight of the mixture, ferment in for 8-10 hours until the acidity reaches 75 ° T, cool to 4-8 ° C and add dandelion syrup in an amount of 5-7% by weight of the mixture, mix and pour, and for the preparation of dandelion syrup 0.2 kg washed and cleaned the receptacle of dandelion flowers is poured 1.5 kg of boiling water for infusion for 24 hours, filtered, the flowers are squeezed, in extra t is added 0.05-0.07 kg lemon juice, 1.5 kg of sugar, and boiled until thick and the components used in the following ratios, kg per 1000 kg of the composition:

Skimmed milk powder 86-90 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 749-761 The stabilizer "Multec" 5-10 Dietary supplement "Scutellaria extract" 0.15 Pure culture “Narine” based on pure crops Lactobacillus acidophilus E _p 317/402 30-35 Dandelion Syrup 50-70

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 a dry or concentrated form (dandelion syrup) and can be used in the production of the acidophilic honey 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 milk fat substitute is used, which is a dry powder consisting of components of the following composition: vegetable fats - 55%, lactose - 31.5%, proteins - 5%, minerals - 5.4 %, the rest is 3.1%. It is stored at temperatures up to 25 ° C for 12 months. The introduction of the 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 effectiveness, nutritional and energy value.

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

Dandelion stimulates appetite, improves digestion, promotes recovery processes after strokes, has a beneficial effect on water-salt metabolism, helps to eliminate harmful substances from the body, helps with toxic liver damage. Dandelion is rich in vitamins and minerals, including: carotene, vitamin C, P, as well as trace elements: iron, manganese and copper.

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 honey" is as follows.

Skimmed milk powder and the normalization component - Bonigrass 55 RAS milk fat substitute are restored at a temperature of 40-44 ° C in drinking water for 2-3 hours, preheated to 95 ° C and cooled to 38-42 ° C, the normalized the mixture is purified, homogenized, stabilizer "Multec" in the amount of 0.5-1% 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 85-89 ° C for 5-10 minutes, cooled to a temperature of 36-40 ° C, fermented with “Narine” sourdough based on pure Lact cultures obacillus acidophilus E _p 317/402 in an amount of 3% by weight of the mixture, sour for 8-10 hours until the acidity reaches 75 ° T, cool to 4-8 ° C and add dandelion syrup in an amount of 5-7% by weight of the mixture, mix and pour, and for the preparation of dandelion syrup 0.2 kg of washed and peeled dandelion flowers fill in 1.5 kg of boiling water for 24 hours, filter, flowers are squeezed, 0.05-0.07 kg is added to the extract lemon juice, 1.5 kg of sugar and cook until thickened, and the components are used in the following ratios, kg per 1000 kg of composition:

Skimmed milk powder 86-90 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 749-761 The stabilizer "Multec" 5-10 Dietary supplement "Scutellaria extract" 0.15 Pure culture “Narine” based on pure crops Lactobacillus acidophilus E _p 317/402 30-35 Dandelion Syrup 50-70

Table 1 shows the fatty acid composition of the acidophilic honey fermented milk drink in comparison with 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 honey" The control 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 - 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 sour-milk drink "Acidophilus honey" 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 acidophilic honey 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 88.00 86.00 Milk fat substitute "Bonigrass 55 RAS" 57.00 59.00 Water 759.85 749.85 The stabilizer "Multec" 10.00 5.00 Dietary supplement "Scutellaria extract" 0.15 0.15 Ferment “Narine” 35.00 30.00 Dandelion Syrup 50.00 70.00

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

Skimmed milk powder and the normalization component - Bonigrass 55 RAS milk fat substitute - are restored at 40 ° C in drinking water for 3 hours, preheated to 95 ° C and cooled to 40 ° C, the resulting normalized mixture is purified, homogenized, make stabilizer "Multec" in the amount of 1% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture, pasteurize at 87 ° C for 10 minutes, cool to 38 ° C, ferment with the sourdough "Narine" on the basis of pure cultures of Lactobacillus acidophi lus E _p 317/402 in an amount of 3.5% by weight of the mixture, sour for 10 hours until acidity of 75 ° T, cool to 6 ° C and add dandelion syrup in an amount of 5% by weight of the mixture, mix and pour, to prepare dandelion syrup, 0.2 kg of washed and peeled dandelion flowers fill in 1.5 kg of boiling water for 24 hours, filter, squeeze the flowers, add 0.05 kg of lemon juice, 1.5 kg of sugar to the extract and cook until thickened.

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 with a yellowish tint White with a yellowish tint Taste Sour-milk Sour milk with a taste of filler Sour milk with a taste of filler 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 75,2 75,2 Nutritional value of drinks,%: Squirrels 3.3 4.1 4.1 Fats 3.2 3.2 3.2 Carbohydrates 4.8 7.5 7.5 Biological value,% 56 61 61

As can be seen from table 4, the drink made from skimmed milk powder, milk substitute Bonigrass 55 RAS, water, stabilizer "Multec", dietary supplement "Scutellaria extract", starter culture "Narine" based on pure cultures of Lactobacillus acidophilus E _p 317 / 402 and dandelion syrup, meets all the requirements for a fermented 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.

When a stabilizer of more than 10 kg is introduced into the composition, the product has an excessively viscous structure, and when less than 5 kg is introduced, the syneresis in the product occurs earlier, and in both cases the quality of the finished product worsens.

When introducing into the composition of 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 viable.

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.

Introduction to the composition of dandelion syrup provides high organoleptic characteristics.

When dandelion syrup is introduced into the composition of more than 7 kg, the individual taste of the composition is lost, and less than 5 kg is a loss of flavor of the filler.

Analysis of organoleptic indicators shows that the fermented milk drink according to the claimed composition has improved organoleptic characteristics due to the use of dandelion syrup.

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

- 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 of producing a fermented milk drink, characterized in that skimmed milk powder and a normalization component, Bonigrass 55 RAS milk fat substitute, are restored at a temperature of 40-44 ° C in drinking water for 2-3 hours, preheated to 95 ° C and cooled up to 30-42 ° C, the resulting normalized mixture is purified, the stabilizer "Multec" in the amount of 0.5-1% by weight of the mixture and dietary supplement "Scutellaria extract" in the amount of 0.015% by weight of the mixture are homogenized, pasteurized at a temperature of 85-89 ° With a shutter speed of 5-10 minutes, cool to tempera urs 36-40 ° C, inoculated with starter culture "Narine" based on Lactobacillus acidophilus E _ρ 317/402 pure cultures in an amount of 3% by weight of the mixture, acidify for 8-10 hours until the acidity 75 T °, cooled to 4-8 ° C and add dandelion syrup in an amount of 5-7% by weight of the mixture, mix and pour, and to prepare dandelion syrup 0.2 kg of dandelion flowers washed and purified from the receptacle, pour 1.5 kg of boiling water for infusion for 24 hours , filtered, squeezed flowers, 0.05-0.07 kg of lemon juice, 1.5 kg of sugar are added to the extract and boiled until thick, and Ponents are used in the following ratios, kg per 1000 kg of composition:
Skimmed milk powder 86-90 Milk fat substitute "Bonigrass 55 RAS" 57-59 Drinking water 749-761 The stabilizer "Multec" 5-10 Dietary supplement "Scutellaria extract" 0.15 Pure culture “Narine” based on pure crops Lactobacillus acidophilus E _ρ 317/402 30-35 Dandelion Syrup 50-70