RU2437544C2 - Composition for production of milk cocktail - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The composition for production of milk cocktail contains the following initial components, wt %: a filler represented by bilberry or sea-buckthorn and raspberry syrup in an amount of 16-25, malt flour -3.5-4.5, a stabiliser - 0.1 -0.4, a bacterial preparation represented by a lyophilised concentrate of lactic acid bacteria and bifidobacteria - 0.5-1.5, milk products represented by whole or skimmed milk with fat weight fraction no more than 0.05% - balance. The said composition is recommended for both mass and special alimentation.

EFFECT: invention allows to enhance biological value and vitamin activity of the product, impart probiotic properties to it, improve its organoleptic characteristics.

2 cl, 3 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the production of probiotic dairy products.

A known composition for the production of a milkshake, including a milk base, sweetener - granulated sugar and / or sugar substitute, flavoring agent, stabilizer, food coloring and sterile gas agent [Patent No. 2148933 A23C 23/00, C12G 3/06].

The disadvantage of this milkshake is its low biological value and vitamin activity.

Closest to the claimed invention is a composition for producing a milkshake containing dairy products - milk powder and ice cream "ice cream", fillers - malt flour, rosehip syrup and bran, and water in the following ratio, wt.%:

Milk powder 8.8-13.2 Malt flour 7.8-15.5 Rosehip Syrup 1.3-6.3 Bran 0.75-2.5 Ice cream ice cream 25.0-37.5 Water Rest

[Patent No. 2282363 A23C 23/00]. The disadvantage of this invention is the lack of probiotic properties, low organoleptic characteristics, low biological value and vitamin activity.

The technical result of the invention is to give the cocktail probiotic properties, high biological value and vitamin activity, high organoleptic characteristics.

This object is achieved in that the composition for producing a milkshake, including dairy products, a filler, malt flour, additionally contains a stabilizer, a bacterial preparation, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, whole milk is used as dairy products, or skimmed milk with mass fraction of fat is not more than 0.05%, in the following ratio of components, wt.%:

Stabilizer 0.1-0.4 Bacterial drug: lyophilized 0.5-1.5 lactic acid bacteria and bifidobacteria concentrate Filler 16-25 Malt flour 3.5-4.5 Dairy products: whole milk or milk Rest fat-free with a mass fraction of fat no more than 0.05%

The use of a bacterial preparation, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, in the production of a milkshake will give it probiotic properties due to the high content of viable cells of bifidobacteria (Bifidobacterium longum or Bifidobacterium bifidum) and lactobacillus (Lactoccocus lactis lactis lactoccis lactis cultis lactis .

Lactic acid bacteria and bifidobacteria, which are part of the bacterial preparation, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, perform important functions in the body: they inhibit the development of putrefactive and pathogenic microorganisms in the intestine, destroy toxic metabolic products of the intestinal microflora, and increase the body's resistance to infectious diseases adverse environmental factors.

When a bacterial preparation, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, is introduced into the composition for producing a milkshake, less than 0.5 wt.% Does not provide the necessary probiotic properties for the milkshake, and the introduction of a bacterial preparation of more than 1.5 wt.% Worsens organoleptic characteristics, increases the acidity and cost of the product.

The introduction of a filler of less than 16 wt.% In the composition for producing a milkshake does not provide the product with pronounced organoleptic characteristics, and the introduction of a filler of more than 25 wt.% Worsens the organoleptic characteristics of the milkshake.

As a stabilizer, pectin or carrageenan or milk protein is used. The use of these stabilizing systems allows to obtain a product of optimal consistency and good organoleptic characteristics.

The introduction of a stabilizer of less than 0.1 wt.% Into the composition for preparing a milkshake does not provide the necessary consistency of the product, and the introduction of a stabilizer of more than 0.4 wt.% Gives the product a thicker consistency and affects the taste of the milkshake.

Table 1 shows examples of the formulation of the proposed composition for milkshake.

Table 1 Milkshake Recipe Components Recipe per 1000 kg one 2 3 Dairy products: whole milk 747 743 - Dairy products: skim milk with a mass fraction of fat of not more than 0.05% - - 751 Bacterial drug: lyophilized concentrate of lactic acid bacteria and bifidobacteria 10 10 10 Stabilizer: Pectin 3 - - Stabilizer: Carrageenan - 2 - Stabilizer: milk protein - - four Filler, such as sea buckthorn syrup 200 - - Filler, such as lingonberry syrup - 200 - Filler, e.g. raspberry syrup - - 200 Malt flour 40 45 35

The composition for producing a milkshake is prepared as follows.

Raw milk is taken in weight and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (no more than 6 hours), then the milk is heated to a temperature of 55 ± 2 ° C and served for cleaning and normalization. Then a stabilizer, malt flour, is added to the milk. The mixture is kept for (30 ± 5) minutes with occasional stirring until the stabilizer is completely dissolved, then the mixture is heated to a temperature of 55 ± 2 ° C, homogenized, pasteurized at a temperature of 94-98 ° C for 2-10 minutes. The pasteurized mixture is cooled to a temperature of 35 ± 3 ° C, an activated bacterial preparation is introduced, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, the mixture is stirred for 15 minutes and left alone for (35 ± 5) minutes, mixed again for 15 minutes and left alone for 1 hour. The filler, which is used aseptically treated and specially prepared fillers stored at a temperature of 4 ± 2 ° C, is introduced into the product in a stream. The finished product is served on a packing with a temperature of 20 ± 2 ° C and is cooled after 8-16 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The duration of storage of a milkshake is 7 days.

Table 2 shows the organoleptic characteristics of a milkshake

table 2 Organoleptic characteristics of a milkshake Indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Appearance and color Depending on the filler, uniform throughout the mass Taste and smell Depending on the filler Consistency homogeneous, with a uniform distribution of filler particles, tender

Analysis of organoleptic indicators shows that the milkshake of the claimed composition has improved organoleptic properties.

Table 3 presents the chemical and microbiological parameters of the milkshake.

Table 3 Chemical and microbiological indicators of milkshake Indicators Value Recipe 1 Recipe 2 Recipe 3 Mass fraction of solids,% 15.1 14.8 12.7 Mass fraction of proteins,% 2,8 2.7 2,8 Mass fraction of fat,% 3.0 2.0 0.2 Mass fraction of carbohydrates,% 7.5 8.4 7.8 Ash% 0.7 0.6 0.6 E. coli bacteria at 0.001 g not allowed Pathogens, including salmonella in 25 g of product not allowed S.aureus, CFU / g, not more than not allowed in 10 ³ cm, g The total number of probiotic microflora, CFU / g, not less 1 × 10 ⁸

Analysis of chemical, physico-chemical and microbiological indicators shows that the milkshake according to the claimed composition has high biological value, vitamin activity and probiotic properties.

Trial batches of milkshake were made, researched and passed an extensive tasting at the Department of Food Technology ANO VPO Omsk Economic Institute.

Analysis and tasting showed that the milkshake made according to the claimed composition has probiotic properties, high biological value, vitamin activity and good organoleptic qualities, and also provides a comprehensive effect on the digestive system, which consists in normalizing the human intestinal microflora.

This composition for producing a milkshake is recommended both for mass nutrition and for special. The claimed composition allows you to get a drink with high nutritional biological value, good taste, also probiotic properties and high organoleptic characteristics.

Thus, the milkshake obtained by the proposed composition will expand the range of functional products and replenish the menu of organized nutrition for schoolchildren.

Claims (2)

1. A composition for producing a milkshake, including dairy products, filler, malt flour, characterized in that it further comprises a stabilizer, a bacterial preparation, which is a lyophilized concentrate of lactic acid bacteria and bifidobacteria, as a filler use lingonberry syrup, or sea buckthorn syrup, or syrup raspberries, as milk products use whole milk or skim milk with a mass fraction of fat of not more than 0.05% with the following content of the starting components, wt.%:
Stabilizer 0.1-0.4 Bacterial drug: lyophilized lactic acid bacteria concentrate and bifidobacteria 0.5-1.5 Lingonberry syrup, or sea buckthorn syrup, or raspberry syrup 16-25 Malt flour 3.5-4.5 Dairy products: whole milk or skim milk with a mass fraction of fat no more than 0.05% Rest 2. The composition according to claim 1, characterized in that pectin, or carrageenan, or milk protein is used as a stabilizer.