RU2432765C2 - Stabiliser for yoghurt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. Amaranth seed flour in an amount of 1.5% of the used raw material weight is applied as a stabiliser for yoghurt.

EFFECT: invention allows to prevent yoghurt syneresis process and extend the range of natural stabilisers.

2 dwg, 3 tbl

Description

The invention relates to the dairy industry, specifically to the production of yogurt.

In the development of fermented milk drinks, one of the main processes is the process of clot formation. A good clot of yogurt is provided by using high-quality raw materials, strict adherence to technology, the use of food additives, stabilizers. During its formation, irreversibly-collapsing bonds are mainly formed. The main defect of fermented milk drinks is syneresis. As a result of syneresis, spontaneous compaction of the fermented milk product structure occurs with the extraction of serum from it.

One of the ways to prevent the syneresis process is the use of stabilizers, the main purpose of which is the formation and preservation of the consistency, texture, shape and consumer qualities of products.

There are several groups of food stabilizers. All of them are derivatives of natural substances. The raw materials for them are apples, citrus fruits, wheat, corn, seaweeds, resins of various land plants, etc. Pectin, milk protein, gelatin and modified starch are stabilizers that are best manifested in fermented milk products [1]. They allow you to get a creamy structure, a natural mild taste without a taste, improve the binding of water, and thereby prevent syneresis and increase the shelf life of the product.

The technical result is the prevention of the process of synergism of yogurt, the expansion of the range of natural stabilizers.

This is achieved by the fact that in the production of yogurt, flour from amaranth seeds is used as a stabilizer in an amount of 1.5% by weight of the raw materials used.

The stabilizing properties of amaranth are due to the content of amaranth from 55 to 62% starch in the grains. The starch granules in this plant are small, 0.8-2.5 microns (for potatoes - from 15 to 100 microns). Amaranth starch is characterized by increased swelling, viscosity and gelation. It consists of two types of polysaccharides - amylose and amylopectin, which differ in their physical and chemical properties: the molecule of the first is a linear polymer, and the second is branched. When gelatinization, amylose gives a gel outside the starch granules, while amylopectin remains inside the swollen granules and slowly recrystallizes [3, 57].

The functional effect of amaranth seeds is due to the presence of a large number of the most important food and biologically active substances in them: plant proteins, amino acids, insoluble dietary fiber, B, P, C vitamins, mineral lipids, balanced in terms of macronutrients, superior to cereal grains, seeds are rich in polyunsaturated fatty acids, phospholipids, tocopherols and squalene [2, 251].

The ability of a yogurt to maintain the stability of a clot characterizes its ability to maintain quality for a long time with minimal changes. When yogurt is produced, acid coagulation of casein occurs. By the nature of the bonds between casein particles, acid clots are classified as spatial structures of a mixed type — coagulation-condensation. In coagulation structures, particles are held together by intermolecular forces. Between the particles remain layers of the dispersion medium - serum. The structure acquires elasticity and ductility, but its strength is small. Using a stabilizer increases viscosity and prevents product stratification during storage [4].

Example.

Using the well-known yoghurt preparation technology, two samples were made in a reservoir way: milk bold yogurt with a mass fraction of fat of 1.5%, without stabilizers and added sugar - a control sample and a similar yogurt with the addition of a stabilizer - flour from amaranth seeds in an amount of 1%; 1.5%; 2% - prototypes.

A comparative assessment of the quality of the studied samples was carried out by determining indicators: organoleptic and physico-chemical.

Sensory assessment of the quality of yogurt was carried out on a five-point scale (Tables 1, 2).

Yogurt without the addition of a stabilizer had a pure sour-milk taste without extraneous smacks and smells, characteristic of yogurt, the consistency was uniform, moderately viscous with an undisturbed clot, the color was milky-white uniform throughout the mass. But on the surface, when the clot was cut, rapid release of serum was observed, which negatively affects the quality of the finished product.

Table 1 Assessment of organoleptic indicators on a five-point scale Organoleptic indicators The amount of stabilizer,% 0 (control) one 1,5 2 Taste and smell four 5 5 5 The consistency and structure of the clot 2 four 5 3 Color 5 5 5 5 Appearance four 5 5 5 Total score 3.75 4.75 5 4.25

table 2 Comparative table of samples Indicator The amount of stabilizer,% 0 (control) one 1,5 2 Color Milky white, uniform throughout the mass Milky white with a yellowish tint, uniform in weight Smell Sour milk, without extraneous odors Sour milk with a slight amaranth smell (nutty), slightly sweet Taste Pure fermented milk taste Sour taste less pronounced Appearance Homogeneous with friable surface Homogeneous with a smooth clean surface, moderately viscous mass The consistency and structure of the clot Homogeneous, moderately viscous with an undisturbed clot. On the surface, when a clot is cut, we observe the release of serum (more than 3%) Homogeneous, with an undisturbed clot, a slight excretion of serum after a clot incision (less than 3%)

Table 3 shows the rheological characteristics of yogurt. The viscosity of the product was measured on a VZ-246 capillary viscometer; the amount of serum recovered was determined by centrifugation.

Table 3 physical and chemical indicators Indicator Amount of Amaranth,% 0 one 1,5 2 Acidity, ° T 109 107 121 131 Viscosity, s (d = 4 mm) 310 321 347 387 Isolation of serum, ml 1.4 1.4 1.7 2

Due to the high moisture-binding ability, yogurt containing a stabilizer is characterized by a higher viscosity and stability of the clot, and the release of serum is slowed down, and consequently, the process of syneresis.

The amount of stabilizer introduced is due to organoleptic indications. The dependence of the acidity and viscosity of yogurt on the concentration of the introduced stabilizer is shown in drawings 1, 2.

From the drawings it can be seen that with the introduction of amaranth, titratable acidity first decreases, and then increases and when the amount is more than 1.5% exceeds the norm. With an increase in the dose of amaranth introduced, the viscosity of yogurt increases sharply, and after the introduction of a stabilizer of more than 1.5%, the clot and consistency become too tight.

Based on the study, we can conclude that the introduction of a stabilizer in an amount of 1.5% improves the characteristics of the finished product.

The data obtained indicate that when added to yogurt as a stabilizer of flour from amaranth seeds in an amount of 1.5%, the finished product is characterized by better organoleptic properties and physico-chemical parameters. The use of the proposed stabilizer increases the biological value of the product,

The originality of this product lies in the fact that yogurt has therapeutic and prophylactic and herodietic properties, which is due to the presence of the plant component of amaranth.

Thus, the use of flour from amaranth grains in the production of yogurt can improve the taste of yogurt, improve moisture binding and prevent syneresis, increase the shelf life of the product, increase the nutritional value of the finished product, reduce the mass fraction of the introduction of milk powder at the normalization stage.

Information sources

1. Evdokimov I.A. The use of stabilizers to improve the consistency of functional fermented milk drinks. [Electronic resource] / I.A. Evdokimov, E.A. Abakumova. Collection of scientific papers of SevKavSTU. Series "Food". - 2007. - No. 3. - Access mode: http://www.ncstu.ru.

2. Potkin N.A. The problem of developing functional products based on amaranth seeds [Electronic resource] / N.A. Potkin. - 2007. - All-Russian Research Institute of Vegetable Production, pos. Vereya (Russia). - Access mode: http://www.chem.asu.ru/conf-2007/pdf/kniga3/sbornik_tezis-2007-kniga-III-249.pdf.

3. Zheleznov A.V. Amaranth - bread, sight and medicine [Electronic resource] / A.V.Zheleznov. - 2005. - Access mode: http://cor.edu.27.ru/dlrstore/7494cfcd-f705-f9ad-9bc2-5e6dc8d9fd19/56-61_06_2005.pdf.

4. Shidlovskaya V.P. Organic properties of milk and dairy products: reference book / V.P.Shidlovskaya. - M .: Kolos, 2000 .-- S.111-114.

Claims (1)

The use of flour from amaranth seeds in the production of yogurt as a stabilizer in an amount of 1.5% by weight of the raw materials used.

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