RU2440002C1 - Synbiotic product preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The synbiotic cultured milk product preparation method involves mixing whey proteins microparticulate with defatted milk, dry defatted milk and alcohol grain, heating up to fermentation temperature t=(42±2)°C, introduction of a starter consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp.bulgaricus, Bifidobacterium bifidum, fermentation during 4 hours at t=(42±2)°C till acidity is 85-90°T, cooling down to t=4-6°C, bottling and packing; the initial components content is as follows (kg per 1 ton of the product): whey proteins microparticulate - 627.0-641.0, defatted milk -267.8-273.8, dry defatted milk - 45.0, alcohol grain - 60-40.0, starter - 0.2.

EFFECT: invention allows to enhance biological value of the product, reduce caloric content, remove saturated fatty acids from the product, impart synbiotic properties to the product, improve its organoleptic properties, enrich the product with full value well-balanced protein.

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Description

The invention relates to the dairy industry, in particular the production of functional dairy products.

The closest in technical essence and the achieved effect is a method for the production of yogurt with a mass fraction of fat of 1.5%, which includes acceptance and preparation of raw materials, normalization, homogenization, pasteurization, fermentation, souring, cooling, packaging, packaging and storage of the product. As a raw material, the method involves the use of whole milk with a mass fraction of fat of 3.2%, skim milk, skimmed milk powder, starter culture in skim milk. (LI Stepanova Handbook of a dairy production technologist: Technology and recipes [Text]: T.1. Whole milk products. Milk and dairy products production / LI Stepanova. - St. Petersburg: GIORD, 2003. - P.137- 138).

The disadvantage of this method is the excessive content of saturated fatty acids, high energy value and cost, low biological value of the resulting product and the absence of pronounced synbiotic properties.

The technical task of the invention is to increase the biological value, reduce the calorific value and the cost of the obtained product, expand the range of low-fat dairy products with improved organoleptic properties that do not contain saturated fatty acids, enrich it with high-grade whey proteins, increase the efficiency of the use of secondary resources, as well as the profitability and environmental friendliness of milk production, giving the product synbiotic properties.

The technical problem is achieved in that in the method of preparation of the product, including the acceptance and preparation of raw materials, normalization, homogenization at t = 60-65 ° C and pressure (15 ± 2) MPa, pasteurization at t = (92 ± 2) ° C with exposure from 10 to 15 minutes, fermentation at t = (42 ± 2) ° С with a mixture of microorganisms Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus (GOST R 51331-99 "Yoghurts. General specifications"), ripening for 4 hours at t = (42 ± 2) ° С to an acidity of 85-90 ° Т, cooling to t = 4-6 ° С, packing and packaging, it is new that, as a substitute for whole milk with a fat mass fraction of 3.2%, whey protein microparticles are used (Whey protein microparticles as imitators of milk fat in food production. “Basic research” No. 7, 2009, P.23 ), as a prebiotic of plant origin - alcohol pellet (On the issue of waste disposal s alcohol production. "Materials of the XL Reporting Scientific Conference for 2002" 2003, P.107-109), and in addition to the probiotic microflora - Bifidobacterium bifidum.

Microparticulate whey proteins are mixed with skim milk, skimmed milk powder, alcohol grains in the following content of the starting components, kg per 1 ton of product:

Microparticulate whey proteins 627.0-641.0 Skim milk 267.8-273.8 Skimmed milk powder 45.0 Alcohol fraction 60.0-40.0 Ferment consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum 0.2

The technical result of the invention is as follows:

- increasing biological value;

- reduction in calories;

- removal of saturated fatty acids from the product;

- giving the product synbiotic properties;

- improving organoleptic properties in comparison with the known low-fat dairy products;

- enrichment of the product with a complete balanced protein.

The method of preparation of the product is as follows.

To a microparticulate of whey proteins, heated to a temperature of 35-40 ° C, taken in an amount of 627-641 kg per ton, add skim milk in an amount of 267.8-273.8 kg per ton and skimmed milk powder in an amount of 45 kg per 1 ton, mix thoroughly and heat to a fermentation temperature t = (42 ± 2) ° С, add 0.2 kg of starter culture consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum, as well as 40-60 kg of alcohol grains. Then fermentation is carried out in a thermostat for 4 hours to an acidity of 85-90 ° T. After which the product is cooled to a temperature of 4-6 ° C, then bottled and packaged.

The use of microparticulate whey proteins allows for the complete replacement of an expensive prescription ingredient - whole milk with a fat mass fraction of 3.2%, since the microparticulate mimics the organoleptic properties of milk fat. The energy value of whey protein microparticulate is lower than that of whole milk, which makes it possible to obtain a low-calorie product. In addition, the whey protein microparticulate is characterized by a balanced amino acid composition, the presence of valuable whey proteins (β-lactoglobulin, α-lactoalbumin, immunoglobulin, proteoseptones, lactoferrin, ceruloplasmin, serum albumin) and increases the biological value of the product. The amino acid composition (table 1) of the microparticulate whey proteins also allows us to consider it as a prebiotic component.

The use of alcohol grains also gives the product prebiotic properties, which is due to its valuable composition: the presence of essential amino acids, proteins, fiber (table 2).

The use of prebiotics promotes the growth and adsorption of bifidobacteria and lactobacilli, which has a beneficial effect on digestion and motility of the gastrointestinal tract. The presence of prebiotic and probiotic components in the product (whey protein microparticulate, alcohol pellet, bifidobacteria, lactobacilli) allows it to be attributed to synbiotic products.

The method of preparation of a fermented milk synbiotic product is illustrated by the following examples.

Example 1. To obtain a fermented milk synbiotic product, whey protein microparticulate is mixed with skim milk, skimmed milk powder, alcohol grains in the following initial components, kg per 1 ton of product:

Microparticulate whey proteins 641.0 Skim milk 273.8 Skimmed milk powder 45.0 Alcohol fraction 40,0 Ferment consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum 0.2

The mixture is heated to a fermentation temperature t = (42 ± 2) ° С and a starter culture consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum. Then, fermentation is carried out for 4 hours to an acidity of 85-90 ° T. After which the product is cooled to a temperature of 4-6 ° C, then poured and packaged.

Organoleptic characteristics of the synbiotic product are presented in table 3, physico-chemical indicators are in table 4.

Example 2. Sour milk synbiotic product is prepared analogously to example 1, but with the following content of the starting components, kg per 1 ton of product:

Microparticulate whey proteins 627.0 Skim milk 267.8 Skimmed milk powder 45.0 Alcohol fraction 60.0 Ferment consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum 0.2

Organoleptic characteristics of a fermented milk synbiotic product are presented in table 3, physico-chemical parameters are shown in table 4.

Example 3. Sour milk synbiotic product is prepared analogously to example 1, but with the following content of the starting components, kg per 1 ton of product:

Microparticulate whey proteins 634.0 Skim milk 270.8 Skimmed milk powder 45.0 Alcohol fraction 50,0 Ferment consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. bulgaricus, Bifidobacterium bifidum 0.2

Organoleptic characteristics of a fermented milk synbiotic product are presented in table 3, physico-chemical parameters are shown in table 4.

A fermented milk synbiotic product when using a microparticulate of whey proteins in a larger quantity than in the proposed methods is characterized by a specific taste and smell of whey, increased titratable acidity. The use of a smaller amount of whey protein microparticulate does not allow to obtain organoleptic properties similar to a fat-containing product, the required viscosity value. The use of alcohol grains in an amount less than in the proposed methods does not form the original organoleptic properties of the product. The use of more alcohol grains leads to a specific alcohol taste and smell of grains.

The proposed method for the preparation of a fermented milk synbiotic product allows the replacement of an expensive prescription ingredient - whole milk with a mass fraction of fat of 3.2% by a modified form of cheese whey, to increase the biological value, reduce the calorie content and cost of the resulting product, eliminate saturated fatty acids, expand the range of low-fat dairy products with improved organoleptic properties that mimic fat-containing products, give the product synbiotic properties and enrich it with full-fledged whey proteins.

Table 1 Amino acid composition of whey protein microparticulate Name of indicators, units The value of indicators Amino acids,%: arginine 0.251 lysine 0.477 tyrosine 0.142 phenylalanine 0.187 histidine 0,076 tryptophan 0,049 leucine + isoleucine 0.762 meteonin 0.102 valine 0.225 proline 0.295 threonine 0.286 serine 0.244 alanine 0.287 glycine 0.119 cystine 0.170 glutamic acid 1.78 aspartic acid 0.59 Biological value,% 75.8

table 2 Physico-chemical composition of alcohol grains Content in 100 g of product Alcohol pellet Proteins, g 29.5 Lipids, g 7.9 Fiber, g 13.6 Nitrogen-free extractive substances, g 37.0 Minerals, mg: Phosphorus 113.6 Calcium 181.8 Water g 8.0

Table 3 Organoleptic indicators Name of indicator Example data one 2 3 Taste Pure, sour-milk with a pleasant grain aftertaste Pure, sour-milk with a pleasant grain aftertaste Pure, sour-milk with a pleasant grain aftertaste Smell Pure, sour-milk, with a light grain aroma Pure, sour-milk, with a light grain aroma Pure, sour-milk, with a light grain aroma Appearance and Consistency Homogeneous, moderately viscous, with the presence of inclusions of grains Homogeneous, moderately viscous, with the presence of inclusions of grains Homogeneous, moderately viscous, with the presence of inclusions of grains Color Milky white with small brown spots Milky white with small brown spots Milky white with small brown spots

Table 4 physical and chemical indicators Name of indicator Example data one 2 3 Mass fraction of fat,% 0.8 0.9 0.9 Mass fraction 7.4 7.9 7.6 squirrel, % Acidity, ° T 90 87 89 Viscosity, MPa · s 9.33 9.51 9.39

Claims (1)

A method of preparing a fermented milk synbiotic product, comprising mixing a microparticulate of whey proteins with skim milk, skimmed milk powder and alcohol grains, heating to a fermentation temperature t = (42 ± 2) ° С, introducing a starter culture consisting of Streptococcus thermophilus, Lactobacillus delbruegari subsp. Bifidobacterium bifidum, fermentation for 4 hours at t = (42 ± 2) ° С to an acidity of 85-90 ° Т, cooling to t = 4-6 ° С, filling and packaging at the following content of initial components, kg per 1 ton of product :
Microparticulate whey proteins 627.0-641.0 Skim milk 267.8-273.8 Skimmed milk powder 45.0 Alcohol fraction 60.0-40.0 Ferment consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp.bulgaricus, Bifidobacterium bifidum 0.2