RU2478294C1 - Method for production of yoghurt with synbiotic properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular, to production of functional purpose cultured milk products. The method is as follows: one introduces a prebiotic filler (represented by fucose-containing additive with weight fraction of dry substances equal to 20% in an amount of 5% of the ready product weight) and a carboxymethylcellulose stabiliser (in an amount of 0.5% of the ready product weight) into the milk raw material normalised in terms of fat and dry substances; one heats the produced mixture up to 38-40°C and maintains during 1 hour for the stabiliser swelling. Then the mixture is homogenised, pasteurised, cooled to the fermentation temperature, ripened with a direct addition starter represented by lyophilised culture YO-MIX 511 LYO prepared on pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus; after ripening the mixture is cooled and dispensed.

EFFECT: invention allows to improve the product functional-and-technological properties, in particular - rheological characteristics, to ensure the product stability during storage, selective stimulation of growth, to enhance the digestive tract standard microflora biological activity resulting from pre- and -probiotics presence, to enhance nutritive value and to impart a functional purpose to the product.

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Description

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

The closest in technical essence and the achieved effect is a method for producing yogurt, which provides for the normalization of fat, dry matter, fermented milk, prepared on pure cultures of Bulgarian sticks and thermophilic streptococcus, with or without fruit and berry syrups, pieces of fruit, flavorings [ Stepanova L.I. Handbook of a dairy production technologist. Technology and recipes. In three volumes. T.1. Whole milk products - St. Petersburg: GIORD, 1999. - 384 p.].

The disadvantages of this method are:

- liquid consistency, the occurrence of syneresis during storage, due to the low content of dry substances and components that form the structure of the product (stabilization systems);

- lack of nutrients in yoghurts that stimulate the growth of normal intestinal microflora (prebiotics);

- low nutritional value.

The technical task of the invention is to improve the functional and technological properties of the product, in particular rheological characteristics, ensuring the stability of the product during storage, selective growth stimulation and increasing the biological activity of the normal microflora of the digestive tract, due to the presence of pre- and probiotics, increasing nutritional value.

To solve the technical problem of the invention, a method for the production of yogurt with synbiotic properties is proposed, characterized in that prebiotic filler, a fucose-containing additive with a mass fraction of solids of 20% in an amount of 5% by weight of the finished product, is added to milk raw materials normalized to fat and solids, the stabilizer is carboxymethyl cellulose in an amount of 0.5% by weight of the finished product, the resulting mixture is heated to 38-40 ° C and kept for 1 hour to swell the stabilizer, then the mixture is homogenized, they are asterized, cooled to a fermentation temperature, fermented with a direct application ferment, a lyophilized culture YO-MIX 511 LYO (Danisco) prepared on pure Bulgarian stick and thermophilic streptococcus cultures, after fermentation, the mixture is cooled, poured and stored, yogurt is prepared at the next ratio selection ingredients, wt.%:

Whole milk with a mass fraction of fat, mdzh 3.2% 43.65 Skim milk, mdzh 0.05% 45.35 Skimmed milk powder, mdzh 1.5% 3,5 Carboxymethyl Cellulose Stabilizer 0.5 Fucose-containing additive with mass fraction solids 20% 5,0 Sourdough YO-MIX511LYO 2.0

The technical result of the invention is to improve the functional and technological properties of the product, in particular rheological characteristics, ensuring the stability of the product during storage, selective growth stimulation and increasing the biological activity of the normal microflora of the digestive tract, due to the presence of pre- and probiotics, increasing the nutritional value, giving it functional directionality.

A method of obtaining yogurt with synbiotic properties is as follows.

For the production of yogurt with synbiotic properties, whole milk of the first grade with an acidity not higher than 20 ° T is used, mechanical pollution is not lower than the first group, skimmed milk powder, YO-MIX511LYO yeast, a fucose-containing additive obtained from cheese whey by modification of the main component of dry substances serum - lactose stabilizer carboxymethyl cellulose.

Milk is normalized by mass fraction of fat (1.57%) by adding skim milk and by dry matter (13.6%) by adding skim milk powder, stabilizer, and fucose-containing additives.

Heat the resulting mixture to 38-40 ° C and incubate for 1 hour to swell the stabilizer. The mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 60-65 ° C, pasteurized at a temperature of 90-95 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40-42 ° C and direct starter culture is introduced - a lyophilized culture YO-MIX511LYO [manufacturer "DaniscoFrance SAS", 20 rueBrunel F-75017 Paris, France, state certificate number. registration and date - 77.99.26.10. U. 1402.2.09 dated 02.16.2009], and are fermented for 4-6 hours.

Upon reaching the acidity of the clot 65-75 ° T, the yogurt is immediately cooled with constant stirring to a temperature not exceeding 8-10 ° C. Prepare yogurt in the following ratio of ingredients, wt.%:

Whole milk with a mass fraction of fat, mdzh 3.2% 43.65 Skim milk, mdzh 0.05% 45.35 Skimmed milk powder, mdzh 1.5% 3,5 Carboxymethyl Cellulose Stabilizer 0.5 Fucose-containing additive with mass fraction solids 20% 5,0 Sourdough YO-MIX511LYO 2.0

The finished product is poured and sent for storage. In terms of organoleptic characteristics, the product meets the requirements of No. 88-ФЗ “Technical regulations for milk and dairy products” (as amended by Federal Law No. 163 of July 22, 2010) (Tables 1, 2).

The use of a fucose-containing additive as a prebiotic and yeast YO-MIX511LYO (contains lactic microorganisms: Streptococcusthermophilus, Lactobacillusdelbrueskiissp. Bulgaricus) as a probiotic in the production of yogurt allows us to consider this product as a product with a functional orientation.

Fucose-containing additive [Preparation of a fucose-containing additive from cheese whey // Melnikova EI, Ponomarev AN, Rudnichenko ES, Muradova OA Materials of the International scientific and technical conference “Modern achievements of biotechnology” Part 1, the scientific and practical seminar “The phenomenon of whey: synthesis of science, theory and practice”, Stavropol, 2011] gives prebiotic properties and increases the nutritional value of the product, as it contains valuable components : carbohydrates, including fucose, low molecular weight protein substances with biological activity, lactic acid, a wide range of macro- and microelements, water-soluble vitamins (Tables 1, 2). In addition, fucose is characterized by low calorie content - 1.6 kcal / g, low glycemic index - 3% and the following mechanisms of positive action: it exhibits prebiotic properties, supports immunity, inhibits the development of cancer of the large intestine, prevents hyperglycemia, is effective in the treatment of anemia and hemophilia, reduces the risk of tooth decay.

Carboxymethyl cellulose promotes product consistency.

The main property of carboxymethyl cellulose is the ability to form a very viscous colloidal solution that retains viscosity for a long time.

Direct starter yeast YO-MIX511LYO is a mixture of strains of Streptococcus thermophilus and Lactobacillus Bulgaricus and contributes to the sour-milk taste and the presence of probiotic cultures in the finished product (Streptococcus thermophilus - 10 ⁹ CFU / cm ³ and Lactobacillus Bulgaricus more than 10 ⁶ ).

Table 1 The composition of the fucose-containing additives Mass fraction,% Water 86.4 Total protein 3.8 Fucose 6.89 Lactose 1.8 Glucose 7.5 Galactose 0.6 Lactic acid 0.2 Ash 0.7

table 2 The composition of the fucose-containing additives Content Macronutrients ppm %, including calcium 0.11 sodium 0.15 potassium 0.31 magnesium 0,044 phosphorus 0.10 chlorides 0.21 Trace elements mg / kg, incl. iron 2.10 copper 0.05 zinc 2.08 Vitamins mg / kg, incl. pyridoxine 0.005 riboflavin 0.580 niacin 5.09 vitamin C 36.7

The method of production of yogurt with synbiotic properties is illustrated by the following examples:

Example 1 (prototype)

Milk is normalized by mass fraction of fat (1.57%) by adding skim milk and by dry matter (13.6%) by adding skimmed milk powder.

The mixture is homogenized at a pressure of 15 ± 2 MPa with a temperature of 65 ° C.

Pasteurization of a homogenized normalized mixture is carried out at a temperature of 90 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40 ° C and the starter culture is introduced, prepared on pure cultures of Bulgarian bacillus and thermophilic streptococcus, and sour for 4 hours.

Upon reaching the acidity of the clot 75 ° T, the yogurt is immediately cooled with constant stirring to a temperature of 8 ° C.

Prepare the product in the following ratio of ingredients, wt.%:

Whole milk with a mass fraction of fat, mdzh 3.2% 47.65 Skim milk, mdzh 0.05% 43.69 Skimmed milk powder, mdzh 1.5% 3.66 Leaven 5

The product is poured and sent for storage.

Example 2

Dairy raw materials are normalized by mass fraction of fat (1.57%) by adding skim milk and by dry matter (13.6%) by adding skim milk powder, stabilizer, fucose-containing additives.

Heat the resulting mixture to 38 ° C and incubate for 1 hour to swell the stabilizer. The mixture is homogenized at a pressure of 15 MPa with a temperature of 60 ° C, pasteurized at a temperature of 90 ° C with a holding time of 5 s.

The pasteurized mixture is cooled to a fermentation temperature of 40 ° C and the direct starter culture is introduced - lyophilized culture YO-MIX511LYO [Products manufactured by "DaniscoFrance SAS", 20 rueBrunel F-75017 Paris, France, state certificate number. registration and date -77.99.26.10. U.1402.2.09 of 02.16.2009], and sour for 4 hours.

Upon reaching the acidity of the clot 75 ° T, the yogurt is immediately cooled with constant stirring to a temperature of 8 ° C.

Prepare the product in the following ratio of ingredients, wt.%:

Whole milk with a mass fraction of fat, mdzh 3.2% 43.65 Skim milk, mdzh 0.05% 45.35 Skimmed milk powder, mdzh 1.5% 3,5 Carboxymethyl Cellulose Stabilizer 0.5 Fucose-containing additive, ppm St. twenty% 5,0 Sourdough YO-MIX511LYO 2.0

The product is poured and sent for storage.

The finished product is analyzed: organoleptic indicators, physico-chemical indicators, nutritional value are determined. The analysis data are presented in tables 3, 4.

Table 3 Organoleptic and physico-chemical indicators Examples of analysis data 1 (prototype) 2 Organoleptic indicators Taste and smell Pure, sour milk Pure, sour milk Consistency Uniform, low viscosity, loose Homogeneous moderately viscous Color and appearance Milky white, uniform Milky white, uniform physical and chemical indicators Mass fraction of solids,% 9.7 13.6 Mass fraction of carbohydrates,% 5.7 6.7 Titratable acidity, ° T 65 60 Calories, kcal / 100 g 52.3 55,4

Table 4 Component Name Daily requirement, g % satisfaction of daily human needs due to the use of 100 g of product prototype one Squirrels 85 5.88 6.47 Fats 80 four 3.75 Carbohydrates, including disaccharides lactose 18.5 18.9 18.9 monosaccharides fucose 0.3 - 0.344 fructose 25 - 0.2 Organic acids 2 65 98 Minerals, incl. calcium one 12,2 14.0 sodium 1.3 four 11.54 potassium 2,5 5.88 12,4 magnesium 0.4 3.75 11.0 phosphorus 0.8 12.0 12.5 iron 0.018 0.56 1D7 Vitamins, including pyridoxine 0.0015 0.004 0,033 riboflavin 0.0018 3.22 3.22 niacin 0,020 0.75 2,55 vitamin C 0,070 0.857 5,243

As can be seen from tables 3, 4, the positive effect of the proposed method is achieved by adding fucose-containing additives in the amount of 5% by weight of the finished product, and the stabilizer is carboxymethyl cellulose in the amount of 0.5% by weight of the finished product.

When making carboxymethyl cellulose less than 0.5% by weight of the finished product, the consistency of the product becomes low viscosity, loose, stratification is possible during storage, when making carboxymethyl cellulose more than 0.5% by weight of the finished product, the product becomes very viscous, fluid properties are lost.

The introduction of a fucose-containing additive of more than 5% by weight of the finished product is not economically feasible; when less than 5% by weight of the finished product is added, the prebiotic properties of the product are reduced.

The method of production of yogurt with synbiotic properties allows

- give the product a functional focus and improve rheological characteristics;

- ensure the stability of the product during storage;

- stimulate the growth and increase the biological activity of the normal microflora of the digestive tract due to the presence of pre- and probiotics;

- increase nutritional value (table 4);

- increase shelf life.

Claims (1)

A method for the production of yogurt with synbiotic properties, characterized in that prebiotic filler, a fucose-containing additive with a mass fraction of solids of 20% in an amount of 5% by weight of the finished product, is introduced into dairy raw materials, normalized by fat and solids, and stabilizer is carboxymethyl cellulose in an amount of 0 , 5% by weight of the finished product, heat the resulting mixture to 38-40 ° C and incubate for 1 h to swell the stabilizer, then the mixture is homogenized, pasteurized, cooled to the fermentation temperature, sour They call it leaven of direct application - the lyophilized culture YO-MIX 511 LYO, prepared on pure cultures of Bulgarian sticks and thermophilic streptococcus, after ripening, the mixture is cooled, poured and sent for storage, yogurt is prepared with the following choice of ingredients ratio, wt.%:
Whole milk with a mass fraction of fat, mdzh 3.2% 43.65 Skim milk, mdzh 0.05% 45.35 Skimmed milk powder, mdzh 1.5% 3,5 Carboxymethyl Cellulose Stabilizer 0.5 Fucose-containing additive with mass fraction solids 20% 5,0 Sourdough YO-MIX 511 LYO 2.0