RU2473225C2 - Method for yoghurt enrichment with mineral ingredients - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: yoghurt production method involves heat treatment of cow milk with fat content of 3.2 % at a temperature of 60-65°C with subsequent introduction of a iodine-containing additive, in the form of laminaria seaweed powder dried and milled into a pulverous condition and in an amount of 0.3-0.5% per 1 litre of milk, and a sweetener in the form of dry stevia extract powder and in an amount of 0.01% per 1 litre of milk. Then the mixture is cooled to 38-40°C with subsequent introduction of a starter in the form of thermophilic lactic streptococcus and Lactobacillus bulgaricum (Streptococcus thermophilus and Lactobacterium bulgaricus) and is ripened during 4-5 hours at a temperature of 38-40°C till homogeneous clot formation.

EFFECT: invention allows to simplify the method and enrich the product with indispensable and dispensable amino acids, vitamins and mineral elements.

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Description

 The present invention relates to biotechnology and can be used in the production of iodinated probiotic milk-based products.

Known iodine-containing food compositions enriched with iodine-containing additives, in particular with the use of kelp in pharmaceutically permitted doses, for example, according to RF patent No. 2192259, A61K 33/18, in the composition of salt.

It is known to enrich dairy products, in particular yoghurts, with various biologically active food additives, including iodine-containing ones.

A known method of producing iodinated probiotic milk-based products according to the patent of the Russian Federation No. 2294645, A23C 9/12. It is known the production of yogurt using iodized milk protein according to the application of the Russian Federation No. 2003126455, A23C 9/123 using biologically active additives of iodine casein. A disadvantage of the known methods is that they provide for the replenishment of only iodine deficiency in the human body.

As the closest analogue, the method of production of dairy products, including yogurt, described in the article by P.V. Koval and L.Yu. Lazhentseva “Using seaweed to obtain iodine-containing probiotic products”, Pacific State. University of Economics Vladivostok, 2005. S.113-117. The known method involves the use of milk as the basis of the product, as a dietary supplement - crushed dried seaweed and the product of its processing laminal in the form of biogel from seaweed. Before fermentation, 0.2% of chopped Japanese kelp or 5% of laminal was added to milk, fruit juice, sugar, and also a thickener in the form of sodium caseinate were added. The prepared milk mixture was fermented using thermophilic lactic streptococci and a concentrate of lactobacilli at a temperature of 37 ° C.

The known method for the production of an iodized product is technologically more complex, includes more ingredients (milk, a dietary supplement in the form of kelp or laminal, fillers, thickener and yeast), the introduction of sugar into the product as a filler makes it unsuitable for consumption by people with diabetes.

The technical result of the invention consists in a simple and effective method for the comprehensive enrichment of yogurt with irreplaceable and interchangeable amino acids, vitamins and mineral elements by adding kelp and kelp extract to milk.

The technical result is achieved by the fact that the method of producing yogurt involves heat treatment of cow milk with a fat content of 3.2% to 60-65 ° C, followed by the introduction of an iodine-containing additive in the form of a dry powder, crushed to a pulverized state, in the amount of 0.3- 0.5% per 1 liter of milk, and a sweetener in the form of a dry powder of Stevia extract in an amount of 0.01% per 1 liter of milk, cooling the mixture to 38-40 ° C, followed by the introduction of starter culture in the form of thermophilic milk streptococci and Bulgarian lactobacilli. The duration of fermentation after making the starter culture was 4-5 hours before the formation of a clot.

The proposed method does not require complex technological operations and a long time to obtain the original product. The process involves only four components - milk, kelp, stevia and sourdough. Ready-made yogurt with a pleasant sour-milk taste can be used both for therapeutic and preventive purposes for people suffering from a lack of iodine in the body and high blood sugar, and a wide range of consumers as a healthy, rich in biologically active substances yogurt.

The task of enriching a fermented milk product - yogurt was solved by a complex of biologically active substances, by including non-traditional raw materials - kelp algae and an extract from the stevia plant.

The use of stevia as a natural sweetener is a source of biologically active substances containing a wide range of natural antioxidants, flavonoids, carotenoids, which have anti-inflammatory effects. Most studies have shown that stevia does not affect blood sugar metabolism, and, according to the results of some studies, stevia even reduces the level of glucose in the blood plasma of a healthy person.

Along with iodine, kelp contains a complex of biologically active ingredients: essential and essential amino acids, fat and water soluble vitamins, microelements, including vital elements such as selenium, zinc, iodine, copper, etc., as well as alginic acid, beckons , fucoidin and glucosides.

Glucosides have good technological properties, are resistant to temperature conditions, low pH and alcohol solutions. Alginic acid is a unique component that performs functions in the body such as cleansing of toxins, radionuclides, heavy metals and various kinds of toxins. Mannitol in the body binds and normalizes the concentration of sugar, utilizes the "bad" cholesterol. Fucoidin is able to stop and kill cancer cells and helps the body free itself of toxins that appear in the area of neoplasms.

The method is as follows.

For the production of yogurt used: "Russian" milk with a fat mass fraction of 3.2%, dried, pulverized kelp, kelp and dry extract from stevia. In the experiment, Japanese laminaria (Laminaria japonica), the Sea of Okhotsk laminaria (Laminaria yehotensis), saccharin laminaria (Laminaria saceharina) were used, and YO-M1X ™ 495 LYO 100 DCU Danisco Cultures, consisting of thermophilic dairy streptococci and Bulgarian bacillus, was used as a starter culture.

The method of production of yogurt consists in the heat treatment of cow's milk up to 60-65 ° C, followed by the addition of an additive in the form of a dry powder pulverized to a pulverized state of kelp algae in an amount of 0.3-0.5% per 1 liter of milk, and sweetener in in the form of a dry powder of stevia extract in an amount of 0.01% per 1 liter of milk. The mixture is cooled to 38-40 ° C, followed by the introduction of starter culture in the form of thermophilic milk streptococci and Bulgarian lactobacillus. The duration of fermentation after making the starter culture was 4-5 hours before the formation of a clot. The resulting mass was homogeneous, moderately viscous, the taste and smell of sour milk without the taste of kelp.

The proposed method of enriching yogurt with mineral elements and other biologically active ingredients has been tested in laboratory conditions at the Department of Commodity Science of the Khabarovsk State Academy of Economics and Law. A draft of technical conditions for the production of yogurt with additives of kelp kelp has been developed.

The content in kelp of vital macro- and microelements and amino acids is given in table 1.

Table 1 The content of biologically active substances in kelp (in air-dry matter) Indicator Contained Contains mineral elements, mg Crude Protein N × 6.25 10.3-12.2 phosphorus 220 Essential amino acids, mg: calcium 1150 valine 573 copper 440 isoleucine 474 magnesium 2960 leucine 852 iodine 2,3 lysine 523 cobalt 2.16 methionine 186 zinc 62,2 threonine 482 Selena 0.05 phenylalanine 562 Amount mg 3652 Essential amino acids, mg: alanine 718 arginine 496 aspartic acid 1104 histidine - glycine 615 glutamic acid 1472 proline 494 serine 402 tyrosine 270 cystine 39 Amount of Essential Amino Acids 5610

The organoleptic and scoring of yogurt with various doses of kelp and stevia showed that the appearance, consistency, color, taste and smell corresponded to the requirements of technical regulation Federal Law No. 88 of June 12, 2008. The organoleptic and scoring of cooked yoghurts is given in table 2.

table 2 Organoleptic and scoring of yogurt with various doses of kelp seaweed Kind of Yogurt Appearance, Consistency Score Color Score Taste and smell Score Total score Yogurt without additives kelp and stevia Homogeneous, moderately viscous 5 Milky white uniform throughout the mass 5 Sour milk, without extraneous smacks and odors 10 twenty Yogurt with Stevia 0.01% Homogeneous, moderately viscous 5 Milky white uniform throughout the mass 5 Sour milk, without extraneous smacks and odors 10 twenty Yogurt with the addition of kelp 0.1% and stevia 0.01% Homogeneous, moderately viscous, with a slight presence of particles of kelp 5 Milky white uniform throughout the mass 5 Sour milk, without extraneous smacks and odors 10 twenty Yogurt with the addition of kelp 0.3% and stevia 0.01% Homogeneous, moderately viscous, with a slight presence of particles of kelp 5 Milky white with a slight pale green tint, uniform throughout the mass 5 Sour milk, without extraneous smacks and odors 10 twenty Yogurt with the addition of kelp 0.5% and stevia 0.01% Homogeneous, moderately viscous, with the presence of particles of kelp 5 Milky white with a pale green tint, uniform throughout the mass 5 Sour milk, without extraneous smacks and odors 10 twenty

The content of macro- and micronutrients in yogurt, prepared with various doses of dry seaweed kelp and 0.01% stevia, are given in table 3.

Table 3 The content of macro- and micronutrients in yogurts prepared with various doses of kelp and 0.01% stevia Kind of Yogurt P, mg / kg Ca, mg / kg Cu, mcg / kg Mg mg / kg Zn, mg / kg Co, mcg / kg J, mcg / kg Yogurt without additives kelp and stevia 720 1300 110.0 108,0 3,5 42.0 83.5 Yogurt with Stevia 0.01% 720 1300 110.1 108,0 3,5 42,2 83.5 Yogurt with the addition of kelp 0.1% and stevia 0.01% 750 1400 110.9 110.9 3.6 45.3 96.3 Yogurt with the addition of kelp 0.3% and stevia 0.01% 800 1600 120,4 116.8 3.89 53.3 100,4 Yogurt with the addition of kelp 0.5% and stevia 0.01% 800 1700 125.2 122.8 4.9 60.0 116.5

With the inclusion of kelp in the composition of yogurt at a dose of 0.3 and 0.5%, the concentration of macro- and microelements vital for the human body increases sharply, especially iodine. The deficit of this element, according to RAMS, in diets in some regions of Russia is more than 25% of the recommended norms.

With the inclusion of dry algae kelp in various doses in yogurt, the concentration of essential and non-essential amino acids in its composition sharply increases, table 4.

Table 4 The concentration of amino acids in yogurt when various doses of kelp are included in its composition Indicator Kind of Yogurt without additives supplemented with 0.1% kelp and 0.01% stevia supplemented with 0.3% kelp and 0.01% stevia supplemented with 0.5% kelp and 0.01% stevia Including irreplaceable 2016 2292,2 2853.6 3346 valine 323 364 445 527 isoleucine 300 337 411 485 leucine 450 547 741 935 lysine 387 417.2 477.6 538 methionine 115 110 110 110 threonine 216 250 318 386 phenylalanine 225 267 351 435 Including essential amino acids, mg: 2912 5920 5011.8 6445 alanine 160 192.4 257.2 322 arginine 174 200.8 254.4 308 aspartic acid 344 414.2 554.6 695 histidine 156 192.4 265.2 338 glycine 93 109,4 142.2 175 glutamic acid 897 1118 1560 2002 proline 518 774.6 1287.8 1801 series 278 354.2 354.2 405 tyrosine 242 273.4 336.2 399 cystine fifty traces traces traces Amount of amino acids, mg 4928 8212,2 7865,4 9791

The inclusion of kelp in the composition of yogurt promotes an increase in its composition both the total number of amino acids and essential ones. So, in yogurt prepared without additives, the concentration of essential amino acids is 2016 mg and the total amount of amino acids is 4928 mg, while at a dose of 0.1% kelp, the concentration of essential amino acids increases by 11.37%, and at a dose of 0.3 and 0.5%, respectively, by 14.5 and 16.6%.

Table 5 shows the physicochemical quality indicators of yogurts prepared with various doses of kelp.

Table 5 Physico-chemical quality indicators of yogurts prepared with various doses of kelp Kind of Yogurt Mass fraction,% Titratable acidity, ° T fat dry fat free substances squirrel ash carbohydrates Yogurt without additives kelp and stevia 3.2 12.31 3.20 0.71 5.20 75.16 Yogurt with Stevia 0.01% 3.2 12.31 3.20 0.71 5.20 75.03 Yogurt with the addition of kelp 0.1% and stevia 0.01% 3.2 12.37 3.26 0.71 5.20 83.23 Yogurt with the addition of kelp 0.3% and stevia 0.01% 3.2 12.52 3.38 0.72 5.22 85.03 Yogurt with the addition of kelp 0.5% and stevia 0.01% 3.18 12.56 3.40 0.74 5.24 90.03

The doses of kelp introduced into the composition of yogurt did not affect the mass fraction of fat and carbohydrates. The mass fraction of dry fat-free substances corresponded to the indicators, the titratable acidity increased, however, did not exceed the indicators specified in the technical regulations for milk and dairy products.

Microbiological quality indicators of yogurt prepared with different doses of kelp and 0.01% stevia are given in table 6.

Table 6 Microbiological quality indicators of yogurt prepared with the inclusion of various doses of kelp and 0.01% stevia Yogurt The number of lactic acid microorganisms, 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 without additives Not less than 10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty twenty with the addition of kelp 0.1% and stevia 0.01% Not less than 10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty twenty with the addition of kelp 0.3% and stevia 0.01% Not less than 10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty twenty with the addition of kelp 0.5% and stevia 0.01% Not less than 10 ⁷ 10 ⁹ 0.1 - 1,0 - 25 - fifty 10 fifty twenty

According to microbiological indicators, yogurts prepared with 0.3 and 0.5% kelp and 0.01% stevia meet the requirements of SanPiN 2.3.2.1078-2001 and have no deviations from the indicators, therefore, they are safe for the consumer.

The invention can be used for the preparation of yogurt both in mini-factories and in enterprises of high power.

Claims (1)

Method for the production of yogurt, including heat treatment of cow milk with a fat content of 3.2% to 60-65 ° C, followed by the introduction of an iodine-containing additive in the form of a dry powder pulverized kelp algae in an amount of 0.3-0.5% per 1 liter milk and sweetener in the form of a dry powder of Stevia extract in an amount of 0.001 per 1 liter of milk, cooling the mixture to 38-40 ° C, followed by starter culture in the form of thermophilic dairy streptococci and Bulgarian lactobacillus bacteria (Strossosus thermophilus and Lactobacterium bulgaricus) and fermentation ix 4-5 hours at a temperature of 38-40 ° C to form a homogenous clot.