RU2470518C1 - Milk yoghurt with probiotic cultures - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to milk industry and may be used for production of cultured milk products, yoghurts, whole-milk beverages and other food products. The yoghurt contains standardised milk, a stabiliser, sugar, functional ingredients, a starter consisting of a mixture of thermophile lactic streptococcus and Lactobacillus bulgaricum, bifidobacteria and a fruit filler. Bifidobacteria are introduced into the yoghurt in the form of soft seamless microcapsules with diameter equal to 500-2000 mcm and produced by extrusion method. The microcapsules have an external gelatine-based coating inside whereof a filler with cells of probiotic bifidobacteria is encapsulated; the probiotic bifidobacteria portion is equal to no less than 6.68% of the filler weight while the portion of microcapsules introduced into the yoghurt is equal to 0.27-0.3% of the total weight of the ready product.

EFFECT: invention ensures preservation of probiotic cultures activity and viability under the aggressive conditions of the digestive tract environment.

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Description

The invention relates to the dairy industry and can be used in the production of dairy products, yoghurts, whole milk drinks and other food products.

The main habitat of normal human microflora is the large intestine, in which more than 400 species of microorganisms live. Unconditionally useful microorganisms include bifidobacteria and lactobacilli.

Probiotics, by the definition of the term given in GOST R 52349-2005, are functional food ingredients in the form of preparations, dietary supplements or as part of food products, consisting of useful living organisms that have a beneficial effect on the body due to normalization of the composition or increase in the activity of normal intestinal microflora .

Probiotic cultures recommended by the Research Institute of Nutrition RAMS are presented in Table 1.

Table 1 Microorganisms An adequate level of consumption, CFU / day. The upper allowable level of consumption, CFU / day. Bacteria of the genus Bifidobacterium, including B.infantis, B.bifidum, B.longum, B.breve, B.adolescentis and others with proven probiotic properties 5 × 10 ⁵ 5 × 10 ¹⁰ Bacteria of the genus Lactobacillus, including L. acidophillus, L.fermentii, L.casei, L. plantarum, L. bulgaricus and others with proven probiotic properties 5 × 10 ⁷ 5 × 10 ⁹ Bacteria of the genus Lactococcus spp., Including Streptococcus thermophillus in monocultures and in associations with probiotic microorganisms 10 ⁷ 10 ⁹ Propionibacterium shermanii in combination with probiotic and lactic microorganisms 10 ⁷ 10 ⁸

Bifidobacteria are the preferred probiotic bacteria. Currently, bacteria of the Bifidobacterium type are used in many products and are often added to dairy products that already contain traditional yogurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus). A necessary quality of probiotics, providing their physiological effect, is a high growth rate and compatibility with other microorganisms present in the gastrointestinal tract, the minimum ability of probiotics to translate from the lumen of the digestive tract to the internal environment of the body.

Probiotics are living microorganisms. The use of these living bacteria in the manufacture of food products such as dairy products is difficult, in particular due to the survival problems of these bacteria in the product. In technological processes of production of foods enriched with probiotics, as well as during their passage through the digestive tract, probiotic cultures are subjected to many aggressive influences, which lead to a decrease in their activity, partial or complete death. The main risk factors for probiotic microorganisms are: prolonged exposure to the acidic environment of the stomach, the effect of antimicrobial components contained in products, the effect of bile acids, and the effect of oxygen.

In this regard, the development of methods for the protection of cells of probiotic cultures under adverse conditions of dairy products and the gastrointestinal tract, when using which in the finished product would preserve the maximum number of viable cells and would not lose their beneficial properties, is relevant.

One of the ways to preserve the activity and viability of probiotic cultures under aggressive environmental conditions of the gastrointestinal tract is encapsulation - the conclusion of living cells of probiotic cultures in hydrocolloid capsules, which protect cells and deliver nutrients to the human gastrointestinal tract.

The closest technical solution to the claimed are drinking yoghurts produced by Ulyanovsk CJSC Alev (Radygina AF Functional ingredients for the enrichment of drinking yoghurts. Milk processing, 2009, No. 5, p. 38-39). Depending on the composition of the functional ingredients, yogurts are produced in a wide range, the distinguishing feature of which is the content of probiotic bifidobacteria, enclosed in the Yuna microcapsule, imported from Japan.

As the main disadvantage of known yoghurts, one can point out that the structure of the shell of the capsule "Yuna" is solid, in the form of dragees, because These capsules contain hydrogenated coconut oil. As a result, the rate of their dissolution in the gastrointestinal tract may not be sufficient to fulfill the function of delivering live bifidobacteria into the intestine.

The technical result of the proposed technical solution is to eliminate these drawbacks, namely the production of yogurt with probiotic bifidobacteria, enclosed in soft seamless microcapsules, the outer shell of which contains lecithin and pectin.

This is achieved by the fact that milk yogurt with probiotic cultures is characterized by the fact that it contains cow's milk, milk powder, stabilizer, sugar, functional ingredients, a starter mix of pure cultures of thermophilic lactic streptococcus and Bulgarian lactic bacillus, fruit filler and bifidobacteria, enclosed in soft seamless microcapsules with a diameter of 500-2000 microns, made by extrusion, the outer shell of which on a gelatin basis contains 5.8% lecithin, inside of which is encapsulated filler with cells of probiotic bifidobacteria, the proportion of which to the filler mass is at least 6.25%, and the proportion of microcapsules introduced into yogurt is 0.27-0.3% of the total weight of the finished product.

The microcapsule protects living bacteria from lactic acid in a yogurt product, from gastric juice, from the effects of bile acids, from the action of oxygen, from other microorganisms. In addition, encapsulated probiotic cultures provide greater cell stability.

Examples confirming the possibility of carrying out the invention.

The microencapsulation process of living microorganisms of probiotic cultures is the creation of capsules with probiotics in dietary fats. Microcapsules have a dense shell, which acts as a semipermeable membrane. Cells of microorganisms are localized in the fat formed inside the capsules. The formation of soft seamless capsules is carried out by a known extrusion method in a capsulator installation at the outlet of the nozzle assembly of the capsulator, into which a filler consisting of vegetable fat and bifidobacterium Bifidobacterium longum and gelatinous mass including gelatin, pectin, lecithin, glycerin and water are fed under air pressure table 2).

Table 2 Name of ingredient Amount kg Vegetable fat 599.0 Pork Gelatin 161.0 Starch 40,0 Pectin 19.0 Probiotics 40,0 Lecithin 21.0 Glycerol 120.0 TOTAL 1000,0

The introduction of lecithin allows you to accelerate the dissolution of the gelatin capsule in the intestine, followed by the removal of cholesterol from the body.

Formed cream-white capsules have a spherical shape with a diameter of 500-2000 microns.

Ready-made microcapsules with cells of probiotic cultures are introduced into the packaging container simultaneously with the operation of filling the finished yogurt into it.

Substances that stimulate the growth and biological activity of normal intestinal microflora and probiotic cultures are called prebiotics. In accordance with GOST R 52349-2005, a prebiotic is a functional food ingredient in the form of a substance or a complex of substances, which, when a person systematically consumes food as a part of food, provides a beneficial effect on the human body as a result of selective stimulation of growth or increased biological activity of normal intestinal microflora.

The ability of prebiotics to serve as a nutrient medium for normal intestinal microflora is largely due to their resistance to digestive juices and enzymes, due to which they are not adsorbed and hydrolyzed in the upper gastrointestinal tract, reaching unchanged to the habitat of bifidobacteria.

In the intestine, prebiotics protect against damage to the intestinal epithelium and promote the adhesion of bifidobacteria cells on the inner surface of the intestinal wall. Prebiotics stimulate the production of immunomodulatory substances by the beneficial intestinal microflora. In the process of fermentation of prebiotics of carbohydrate nature, acetic, lactic, propionic and butyric acids are formed, which reduce the pH in the large intestine, thus contributing to the destruction of pathogenic microorganisms and to stop the formation of toxic and carcinogenic products of protein decay. Some prebiotics normalize cholesterol and glucose levels in the blood, as well as bind and remove some toxic substances from the body that come from food.

Functional food ingredients, which are combinations of probiotics and prebiotics and have a synergistic effect on the physiological functions and metabolic reactions of the human body, are called symbiotics. The increased physiological effect of symbiotics is due to the fact that in the presence of prebiotics, beneficial bacteria develop 1.5-2 times faster. Prebiotics from the group of dietary fiber deliver lactic acid bacteria to the middle and lower intestines faster.

Functional Normula yogurt is produced from cow pasteurized and normalized by mass fractions of fat and dry skim milk, stabilizer, sugar by fermenting with a mixture of pure cultures of thermophilic lactic streptococcus and Bulgarian lactobacillus, with the addition of functional ingredients, fruit filler, Vitamin D3 bacteria and vitamin D3. The product is intended for direct consumption.

Functional Normula Beauty yogurt contains a specially selected complex of active elements: microcapsules with probiotic microorganisms, calcium citrate, vitamin D3, green tea extract, coenzyme Q10, isoflavones, blueberry concentrate and dietary fiber.

Ingredients: skim milk, granulated sugar, fructose, inulin, lactulose, blueberry concentrate, dietary fiber, grape juice concentrate, stabilizers (pectin, locust bean gum, guar gum), green tea extract, soy isoflavones, coenzyme Q10, lactase, vitamin D3, calcium citrate, biomass of bifidobacteria Bifidobacterium longum, water.

Calcium and vitamin D3 (for the absorption of calcium) is always necessary for our body for the growth of hair, bones, nails.

Green tea extract - an effective tonic, restorative, helps increase vitality. It is an auxiliary tool for controlling body weight, with mental and physical overwork.

Coenzyme Q10 - rejuvenates the body by restoring cellular respiration and increases the duration of active life.

Contribute to the slowdown of angiogenesis (the development of cancerous tumors). In addition, these phytoextragens contribute to the maintenance of calcium in the body, reduce the negative symptoms in the menopause in women.

Isoflavones are a natural analogue of female hormones.

Blueberry concentrate contributes to the health of the organs of vision.

Dietary fiber normalizes the function of the gastrointestinal tract.

The presence and combination of such substances in yogurt helps to improve the condition of the skin, hair, nails and overall appearance.

Functional Normula Harmony yogurt contains microcapsules with probiotic microorganisms, turmeric, licorice root, fucus, lycopene, lycorais, lactase, lactulose, inulin.

Ingredients: skim milk, granulated sugar, fructose, inulin, lactulose, fucus, licorice root, plum filler, apple-banana-cereal filler, stabilizers (pectin, locust bean gum, guar gum), lycopene, turmeric, lactase, microcapsules with bifidobacteria Bifidobacterium longum, water.

Turmeric gives energy, cleanses the blood, promotes the formation of new blood cells, improves digestion.

Licorice (licorice root, lycorais) - has anti-inflammatory, tonic, anti-allergic effect, strengthens the body's natural defenses.

Fucus - seaweed, normalizes metabolism.

Lactase, an enzyme secreted by the glands of the small intestine, catalyzes the conversion of lactose (milk sugar) into glucose and galactose during the digestion of food.

The site of action of the lactulose is the colon, where lactulose normalizes the microflora.

Inulin is a natural polysaccharide, a polymer of fructose.

Lowers blood sugar and removes toxins from the body.

Lycopene - refers to the family of carotenoids, which in combination act as antioxidants, detoxicants at the enzymatic level, and hormone receptor protectors. They promote healthy cell differentiation and natural apoptosis of damaged cells, and also support the protective function of the immune system. Lycopene is a red pigment found in fruits such as tomato, apricot, pink grapefruit, guava, watermelon and papaya.

Functional Normula Active yogurt contains microcapsules with probiotic bifidobacteria, citrus fibers, inulin, ginseng root extract, lactulose, lactase.

Ingredients: skim milk, granulated sugar, fructose, inulin, lactulose, dietary citrus fiber, ginseng extract, plum filler, orange juice concentrate, orange emulsion, stabilizers (pectin, locust bean gum, guar gum), lactase, Bifidobacterium longum microcapsules with bifidobacteria, water. Citrus fibers are the basis of squeezed citrus fruits, they are necessary for the proper operation of all systems of the gastrointestinal tract.

Inulin is a natural polysaccharide, a polymer of fructose.

Lowers blood sugar and removes toxins from the body.

Ginseng root extract affects the metabolism, mobilizes the protective functions of the skin, improves its resistance to infectious diseases.

Lactulose and lactase are necessary to improve microflora in the large and small intestines.

According to organoleptic indicators, yogurt meets the requirements given in table.3.

Table 3 Name of indicator Characteristic Appearance and Consistency Homogeneous, moderately viscous; when stabilizer is added - jelly-like or creamy; when using flavoring food components and microcapsules with Bifidobacterium longum, with their presence. On the surface, a slight separation of serum is allowed. Taste and smell Pure, sour-milk; moderately sweet, with the aroma of the introduced ingredient Color Milky white, uniform throughout the mass. When using food additives - due to the color of the introduced ingredient.

According to physical and chemical parameters, yogurt meets the requirements specified in table 4.

The functional Vitamin D content in functional Normula Beauty yogurt should be 2.5 μg / 100 ml.

The number of lactic acid microorganisms CFU in 1 g of product at the end of the shelf life should be at least 10 ⁷ .

The number of bifidobacteria CFU in 1 g of the product at the end of the shelf life should be at least 10 ⁶ .

According to microbiological indicators, yogurt complies with the Technical Regulation for Milk and Dairy Products, approved by Federal Law dated 12.06.2008 No. 88-FZ, as amended by the Federal Law of 22.07.2010 No. 163-FZ.

Table 4 Name of indicator Norma for functional Normula yogurt Mass fraction of fat,%, 0.05 to 3.5 Mass fraction of protein,%, not less 3.2 2.8 (when adding components) Mass fraction of sucrose,%, 4 to 7 incl. Mass fraction of dry skim milk substances (SOMO),%, not less 14.0 Acidity, T ° From 75 to 150 incl. Active acidity, pH From 3.6 to 4.4 incl. Product temperature when leaving the enterprise, ° С 2 to 6 incl.

According to the content of toxic elements, mycotoxins, antibiotics, radionuclides, pesticides and inhibitory substances, yogurt must comply with the Technical Regulation for Milk and Dairy Products, approved by Federal Law dated 12.06.2008 No. 88-FZ, as amended by the Federal Law of 22.07.2010 No. 163-FZ.

Brief technological process for the production of functional yoghurts.

The raw milk selected by quality is weighed, filtered from mechanical impurities, cooled to a temperature (4 ± 2 ° C) and temporarily reserved in storage tanks for no more than 6 hours. Next, the milk is purified on a centrifugal milk cleaner at a temperature of 40-45 ° C and cooled to a temperature (4 ± 2 ° C).

Milk is separated on separators - cream separators:

- the resulting cream is cooled to a temperature of (4 ± 2) ° C and sent for storage in the tank;

- reverse pasteurized at a temperature of (74 ± 2 ° C) with a holding time of 20 s and cooled to a temperature of (4 ± 2) ° C. The pasteurized back is stored at a temperature of (4 ± 2) ° C for no more than 6 hours.

Then the reverse and cream are sent for further normalization.

Milk is normalized by the mass fraction of fat and solids so that the mass fraction of fat and solids in the finished product is not less than the mass fraction of fat provided for by the formulations and / or regulatory document for this type of fermented milk drink.

Normalization is carried out in a tank, where the mixture is mixed with a stirrer.

Pre-sifted granulated sugar is mixed with a stabilizer and purified water. The minimum mass of water in which sugar is dissolved should be 3-4 times the mass of soluble sugar. The mixture is stirred until sugar is completely dissolved at a temperature of 60-70 ° C and functional additives are added.

The prepared mixture is homogenized at a temperature of 60-70 ° C and a pressure of 12-15 MPa, then sugar syrup is pasteurized at a temperature of 95-97 ° C for 30 seconds and cooled to a temperature of 4 ± 2 ° C with simultaneous pumping into a temporary storage tank.

The normalized mixture is sent for heating on a plate heat exchanger in the regeneration section to a temperature of 60-70 ° C and homogenized on a homogenizer at a pressure of 12-15 MPa. Homogenization is carried out in order to crush the fat globules. As a result, their shell material is redistributed. As a result, there is an improvement in the taste and texture of the product.

The homogenized mixture is pasteurized at a temperature of 95-97 ° C for 30 s.

After exposure, the milk mixture is cooled in a plate pasteurizer, in the cooling section to the fermentation temperature and sent to the tank.

The process of fermentation and fermentation of the mixture is carried out in tanks for sour-milk products, having water shirts, equipped with mixers, providing uniform and thorough mixing of the mixture with sourdough and milk clot.

The mixture is fermented with cultures of thermophilic streptococcus and Bulgarian bacillus according to the manufacturer's specification, in the amount provided by the recipe for a specific type of product.

For better mixing of the mixture with sourdough, the addition is carried out with the stirrer switched on. Stirring ends 15 minutes after making the leaven (time may vary depending on the amount of mixture).

The mixture is acidified at a temperature of 38 to 42 ° C until a milk protein clot forms with an active acidity of pH 4.15 to 4.3. Duration of ripening 4-6 hours.

At the end of ripening, the clot is mixed and pumped to another tank with simultaneous cooling in a stream on a cooler to a temperature of 4 ± 2 ° С.

Depending on the type of yogurt produced, sugar syrup with functional additives and juice-containing additives are added to the mixed and chilled clot. After this, the clot is again stirred for 5-10 minutes and served on bottling.

The homogenization of the finished yogurt is carried out at a pressure of 15-20 MPa with a simultaneous supply to the filling machine.

Microcapsules with bifidobacteria are dispensed into sterile plastic bottles at the rate of 2.7-3.0 kg per 1000 kg of yogurt.

The number of probiotic cultures (microorganisms) is at least 4% by weight of the capsule.

Ready-made yogurt is poured into sterile plastic bottles with capsules of bifidobacteria, labeled and formed into a group package.

Ready functional yogurt is stored at a temperature of 4 ± 2 ° C for no more than 21 days.

Claims (1)

Milk yogurt with probiotic cultures, characterized in that it contains normalized milk with a fat content of 0.05 to 3.5% and solids of at least 14%, a stabilizer, sugar, functional ingredients, a starter culture mix of pure cultures of thermophilic lactic streptococcus and lactic acid bulgarian sticks, fruit filler and bifidobacteria, enclosed in soft seamless microcapsules with a diameter of 500-2000 microns, made by extrusion, the outer shell of which on a gelatin basis contains 5.8% lecithin, ext on the morning of which the filler is encapsulated with cells of probiotic bifidobacteria, the proportion of which to the filler mass is at least 6.68%, and the proportion of microcapsules introduced into the yogurt is 0.27-0.3% of the total weight of the finished product.