RU2460306C2 - Yoghurt with vegetal additives - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cow milk based yoghurt includes juice or fruits of actinidia, stevia extract and a starter of Streptococcus thermophilus and Lactobacillus delbrueckii.

EFFECT: invention allows to enrich the yoghurt with biologically active ingredients, increase concentration of micronutrients such as macro- and microelements.

3 tbl, 2 ex

Description

The present invention relates to the dairy industry and can be used in the production of dairy products for therapeutic purposes, enriched with biologically active ingredients.

It is known to manufacture dairy products, in particular yoghurts, with various fruit and vegetable additives with high biological and energy value, containing vitamins, minerals, dietary fiber, proteins, lipids with a high content of polyunsaturated fatty acids. For example, RF patent No. 2366194, A23C 9/123, No. 23 and patent 2348161, A23C 9/123. They allow you to increase the preventive properties of yogurt and improve its nutritional value.

Known methods for the production of yogurt based on a starter culture containing thermophilic streptococcus and lactobacilli, with the introduction of fruit additives, for example, according to RF patents No. 2112388, A23C 9/12, No. 2118793, A23C 9/127, No. 2348161, A23C 9/123.

The disadvantages of yoghurts obtained by known methods include the fact that they are produced on the basis of skimmed milk powder and sugar and have a relatively low biological value with a high level of carbohydrates.

As a prototype of the selected yogurt obtained by the method described in the patent of the Russian Federation No. 2348161, A23C 9/123. Obtaining yogurt includes preparing a mixture of skim whole cow's milk, skimmed milk powder and sugar, cleaning the mixture at a temperature of 41-45 ° C. The pasteurization of the mixture is carried out at a temperature of 95-99 ° C for 40-60 minutes, cooled to a fermentation temperature of 40-42 ° C, add starter prepared on pure cultures of Lactobacterium bulgaricus and Streptococcus thermophilus, fermented to form a clot with an acidity of 75-85 ° T , mix, cool the clot to 25-30 ° C, add filler, mix, cool and pour. Pumpkin puree obtained by pre-mixing pumpkin powder with skim milk heated to 40-60 ° C in a ratio of 1: 12-1: 15 is used as a filler.

The disadvantages of this method, in addition to the above, can be attributed to the fact that the use of pumpkin powder previously requires a long operation (40-60 minutes) to reduce the severity of pumpkin flavor.

The task set by the applicant is to obtain a functional dietary and diabetic food product enriched with biologically active substances of natural origin. Promising raw materials for enriching yoghurt with biologically active substances can be the fruits or juice of various kinds of actinidia (colomict actinidia, acute actinidia, Chinese actinidia) and stevia extract.

The technical result of the invention consists in enriching yogurt with biologically active ingredients, increasing the concentration of micronutrients, such as macro- and micronutrients, essential and essential amino acids, vitamin C and water-soluble vitamins B ₁ , B ₆ and B _C.

The technical result is achieved by the fact that yogurt based on whole cow's milk, containing a vegetable filler, sweetener and starter from Streptococcus thermophilus and Lactobacillus delbrueckii, according to the invention, as a vegetable filler contains juice or fruits of various types of actinidia (actinidia colomicta, actinidia acute, actinidia china, ), and as a sweetener - stevia extract, with the following content of the starting components, g:

milk 1000 fruits (juice) of various types of actinidia 5 stevia extract (powder) 0.1 Streptococcus thermophilus starter culture and Lactobacillus delbrueckii 0.01

When various types of actinidia were included in the composition of yogurt or juice (colomict actinidia, acute actinidia, Chinese actinidia), the concentration of vital macro- and microelements, amino acids, vitamin C and other biologically valuable substances increased.

The fruits of actinidia of various species (colomict actinidia, acute actinidia, Chinese actinidia and other edible species) contain a record amount of vitamin C, even more than blackcurrants, rose hips and raspberries. In the human body, vitamin C performs a variety of functions and has a bactericidal effect, neutralizes some toxic products formed during the breakdown of proteins, regulates oxidative processes, participates in metabolism, accelerates wound healing, and improves the functional state of a number of endocrine glands. The fruits of actinidia of various species (colomict actinidia, acute actinidia, Chinese actinidia) contain almost all essential amino acids and an extensive complex of macro- and microelements, including the vital trace element selenium.

Selenium - a strong antioxidant that is part of the enzyme glutathione peroxidase, prevents the formation of toxic products, i.e. slows down the aging and hardening of tissues due to oxidation.

The fruits of actinidia of various species (actinidia colomicta, acute actinidia, Chinese actinidia) contains such a specific substance as actinidia. Actinidia affects the human body like the papain enzyme contained in the fruits of a tropical tree - papaya, and helps digest food, has a beneficial effect on the functioning of the stomach.

In yogurt, the composition of which included fruits or actinidia juice of various types (colomict actinidia, acute actinidia, Chinese actinidia) at a dose of three and five grams, the content of essential and essential amino acids increases, including the mass fraction of lysine and methionine increases. Lysine is a vital amino acid. In the body, she takes part in the construction of critical proteins, the production of antibodies, hormones, enzymes, eliminates problems with infertility and performs other functions. And such an amino acid as methionine, in combination with choline and folic acid, exhibits protective functions of the body, and is also used in the treatment of schizophrenia. Glutamic acid is the "fuel" for the brain to work, has the ability to capture excess ammonia, which inhibits higher brain functions.

Stevia extract is used not only as a natural natural sweetener, but also as a source of biologically active substances, containing a wide range of natural antioxidants, flavonoids, carotenoids, which have anti-inflammatory effects.

An organoleptic assessment of the quality of yoghurts showed that the appearance, consistency of yoghurts, with the inclusion of fruits or actinidia of various types (actinidia colomicta, acute actinidia, Chinese actinidia) and stevia extract are no different from yogurt prepared without additives. The mass was homogeneous, moderately viscous with a slight inclusion of actinidia particles of various types (colomict actinidia, acute actinidia, Chinese actinidia), the color was milky white, uniform throughout the mass, the taste and smell were sour-milk, without extraneous smacks and smells.

It should be noted that according to organoleptic indicators, yoghurt with fruits or juice of various kinds of actinidia (colomikt actinidia, acute actinidia, Chinese actinidia) and stevia extract in all respects met the requirements of Federal Law No. 88 “Technical Regulations for Milk and Dairy Products” dated 12.06. 2008 year

Table 1 shows the average concentration of macro- and micronutrients in yogurt prepared with the fruits or juice of actinidia of various species (actinidia colomicta, acute actinidia, Chinese actinidia) and stevia extract.

Table 1 The content of macro- and micronutrients in yoghurts with the addition of fruits or juice of actinidia of various types (actinidia colomicta, acute actinidia, Chinese actinidia) Yogurt P, g / l Ca, g / l Cu, mg / l Mn, mg / L Mg, mg / l Zn, mg / l Co, mg / l J, mcg / l Without additives 1,04 0.92 4.35 0.67 0.10 3.76 0.26 0.05 Additive: 5 g of actinidia colomicta fruit and 0.1 g of stevia extract 1.22 0.95 8.45 1.20 0.18 4.48 0.26 0.06 5 grams of actinidia colomicta juice and 0.1 grams of stevia extract 1.20 0.95 8.20 1.22 0.17 4.85 0.25 0.06 5 g of Chinese actinidia fruit and 0.1 g of stevia extract 1.18 0.94 8.38 1.16 0.15 4.26 0.18 0.04 5 g of Chinese actinidia juice and 0.1 g of stevia extract 1.15 0.94 8.27 1.14 0.14 4.35 0.15 0.04 5 g of actinidia acute and 0.1 g of stevia extract 1.24 0.95 8.35 1.27 0.18 4,51 0.23 0.05 5 g of acute actinidia juice and 0.1 g of stevia extract 1.23 0.94 8.31 1.23 0.16 4.36 0.22 0.05

The concentration of non-essential and essential amino acids in the fruits of various types of actinidia (colomict actinidia, acute actinidia, Chinese actinidia) and in yogurt prepared with various types of actinidia fruits or juice (acute actinidia of colomict, acute actinidia, actinidium extract .

table 2 Amino acid composition of yogurts enriched with fruits or actinidia juice of various types and stevia extract Amino acid Contained, mg / kg without additives 5 g of Actinidia colomicta fruits and 0.1 g of stevia 5 g of actinidia colomicta juice and 0.1 g of stevia 5 g of Actinidia chinensis and 0.1 g of stevia 5 g of Chinese actinidia juice and 0.1 g of stevia 5 g of acute actinidia fruits and 0.1 g of stevia 5 g acute actinidia juice and 0.1 g stevia valine 6.08 6.26 6.86 6.22 6.84 6.23 6.79 isoleucine 4.80 4.79 4.88 4.75 4.79 4.80 4.76 leucine 8.08 9.45 9.31 9.43 9.34 9.42 9.30 lysine 7.09 7.24 7.35 7.20 7.25 7.21 7.25 methionine 0.24 0.77 0.78 0.75 0.76 0.80 0.78 threonine 3.68 3.85 3.90 3.83 3.88 3.86 3.87 phenylalanine 4.24 4.32 4.40 4.30 4.36 4.35 4.40 Amount of Essential Acids 34.21 36.68 37.48 36.48 37.22 36.67 37.15 alanine 3.04 3.02 3.02 2.99 3.01 3.03 3.00 arginine 3.05 3.07 3.12 3.05 3.08 3.06 3.09 aspartic acid 6.88 7.05 7.12 7.01 7.05 7.08 7.15 histidine 3.79 3.73 3.84 3.75 3.80 3.76 3.85 glycine 1.73 1.78 1.70 1.76 1.70 1.77 1.72 glutamic acid 20.15 20.15 20.11 20.16 20,13 20.17 20.11 proline 16.72 17.50 17.40 17.47 17.45 17.52 17.41 series 4.11 3.95 3.99 3.92 3.97 3.97 4.01 tyrosine 2.78 3.35 3.71 3.32 3.68 3.33 3.67 cystine 0.12 0.09 0.13 0.09 0.11 0.10 0.11 Amount of Essential Amino Acids 62.37 63.69 64.14 63.52 63.98 63.79 64.12

When 5 g of fruits or 5 g of juice of actinidia of various types (actinidia colomicta, acute actinidia, Chinese actinidia) is included in the composition of yogurt, the amount of essential and non-essential amino acids increases.

Microbiological studies of yogurt produced with various types of actinidia fruits or juice (colomict actinidia, acute actinidia, Chinese actinidia) and stevia extract showed (table 3) that the number of lactobacilli on the third day of storage of yogurt without preservatives did not exceed the microbiological safety indicators provided for by SanPiN 2.3.2.1078-2001.

Table 3 Microbiological quality indicators of yogurts with additives Yogurt The number of lactic acid microorganisms
mov, CFU / cm ³ (g) The mass of the product (g, cm ³ ), which is not allowed Yeast, CFU / cm ³ (g) Mold, CFU / cm ³ (g) BGKP (coliforms) S.aureus Pathogenic, including salmonella Norm Fact Norm Fact Norm Fact Norm Fact Norm Fact Norm Fact with the addition of 5 g of actinidia colomict fruits and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty 10 with the addition of 5 g of actinidia colomict juice and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty 10 with the addition of 5 g of the fruits of Chinese actinidia and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty twenty fifty twenty with the addition of 5 g of Chinese actinidia juice and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty 10 with the addition of 5 g of acute actinidia fruits and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty 10 with the addition of 5 g of acute actinidia juice and 0.1 g of stevia extract No less
10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty 10

The studies conducted allow us to conclude that the inclusion in the composition of yogurt of juice and fruits of actinidia of various types (actinidia colomicta, acute actinidia, Chinese actinidia) and stevia extract can significantly increase the concentration of micronutrients, such as macro- and micronutrients, essential and essential amino acids and enrich the diets of the population with scarce biologically active ingredients.

Examples of the method

Example 1

Cow milk of 3.2% fat is pasteurized at a temperature of 90-92 ° C, cooled to a temperature of 60-65 ° C, 5 g of various actinidia fruits are introduced, cooled to a temperature of 38-42 ° C, 0.1 g is added Stevia extract, mix and add fermented yogurt cultures, consisting of Streptococcus thermophilus and Lactobacillus delbrueckii in an amount of 0.01 g. Fermented mixture is fermented at a temperature of 38-42 ° C for 4-5 hours until a clot with an acidity of 85-90 ° T. The resulting yogurt is mixed, cooled and poured.

Example 2

Cow milk of 3.2% fat is pasteurized at a temperature of 90-92 ° C, cooled to a temperature of 60-65 ° C, 5 g of actinidia juice is introduced, cooled to a temperature of 38-42 ° C, 0.1 g of extract is added Stevia, mix and add the starter culture of yogurt cultures, consisting of Streptococcus thermophilus and Lactobacillus delbrueckii in an amount of 0.01 g. Fermented mixture is fermented at a temperature of 38-42 ° C for 4-5 hours until a clot with an acidity of 85-90 ° T. The resulting yogurt is mixed, cooled and poured.

Claims (2)

1. Yogurt based on cow’s milk containing vegetable filler, sweetener and sourdough from Streptococcus thermophilus and Lactobacillus delbrueckii, characterized in that the yogurt contains juice or actinidia fruits as a vegetable filler, and stevia extract as a sweetener, in the following ratio of components, g:
cow milk 3.2% fat 1000 Actinidia fruit or juice 5 stevia (extract) 0.1 Streptococcus thermophilus starter culture and Lactobacillus delbrueckii 0.01 2. Yogurt according to claim 1, characterized in that Streptococcus thermophilus and Lactobacillus delbrueckii are used as starter culture.