RU2526491C1 - Preventive cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preventive cultured milk product contains 2.5% fat milk, a cultured milk starter represented by ALBA BIO S-09 direct addition bacterial preparation, an iodine-containing biologically active additive, dry whey, a taste component and oatmeal.

EFFECT: invention allows to increase the nutritive value, probiotic and prebiotic properties of the product, its organoleptic indices and impart iodine deficiency prevention properties to the product.

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Description

The invention relates to the dairy industry and can be used in the production of dairy products.

A known composition for the production of fermented milk protein product, including milk base, filler, sourdough. A mixture of natural or dried cow and soy milk is used as the milk base, and Jerusalem artichoke concentrate is used as a filler [Patent No. 2128444, A23C 9/12, A23C 9/127, A23C 9/133, A23C 11/10].

The disadvantage of this fermented milk protein product is that the product is characterized by low nutritional and biological value, does not have prophylactic properties.

Closest to the claimed invention is a prophylactic sour-milk product containing a milk base, sour-milk sourdough with symbiotic cultures of bifidobacterium Bifidobacterium longum strain 1253 and Lactobacterium bulgaricum culture or kefir fungi, dietary supplement - vitamin or mineral supplement, dry whey, stimulant, stimulating substances, , granulated sugar in the following ratio of components, kg per 1000 kg:

Sour-milk sourdough 50-100 Dry whey 60-150 or buttermilk dry 60-150 Stimulants 3-100 Consistency Stabilizer 3-15 Vitamin or Mineral Supplement 0.03-5 Taste component 60-200 Granulated sugar 30-130 Milk base Rest

[Patent No. 2,308,195, A23C 9/13, A23C 9/133].

The disadvantage of this fermented milk product is low nutritional value, probiotic and prebiotic properties, organoleptic characteristics, lack of prophylactic properties of iodine deficiency.

The technical result of the invention is to increase the nutritional value, probiotic and prebiotic properties, organoleptic characteristics, giving the dairy product the prophylactic properties of iodine deficiency.

The technical result is achieved by the fact that a prophylactic sour-milk product containing milk base, sour-milk sourdough, biologically active additive, whey powder, flavoring component, additionally contains oatmeal, as a sour-milk sourdough, use direct-acting bacterial preparation ALBA BIO S-09, as a biological active additives - iodine-containing biologically active additives, as a milk base - milk 2.5% fat with the following content of the starting components, wt.%:

Oatmeal 2-6 Direct bacterial preparation ALBA BIO S-09 0.01 Dry whey 1-3 Iodine supplement 0.001-0.01 Taste component 9-13 2.5% fat milk Rest

Introduction to the composition of the prophylactic fermented milk product of oat oatmeal contributes to an increase in nutritional value due to the content in oat oatmeal of such substances as dietary fiber, vitamins E, PP and group B, minerals: potassium, calcium, phosphorus, magnesium, sodium, iron, manganese, silicon.

The introduction of oatmeal oatmeal into a prophylactic dairy product also increases the prebiotic properties of the product due to growth-promoting factors: B vitamins, dietary fiber.

The introduction into the composition of the prophylactic fermented milk product of oat oatmeal less than 2 wt.% Does not provide the desired effect of increasing nutritional value, prebiotic properties, and the introduction of oatmeal more than 6 wt.% Worsens the organoleptic characteristics of the finished product.

The introduction of a bacterial direct application for the production of dairy products ALBA BIO S-09, containing Bifidobacterium longum, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. Cremoris, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. diacetilactis, gives the prophylactic fermented milk product probiotic properties due to the high content of viable cells of lactobacilli and bifidobacteria (at least 10 ⁸ CFU / cm ³ ), forms the structural and mechanical properties of the prophylactic fermented milk product, increasing its organoleptic characteristics.

The introduction of iodine-containing biologically active additives into the prophylactic fermented milk product allows to give the product the prophylactic properties of iodine deficiency.

With the introduction of an iodine-containing biologically active additive of less than 0.001 wt.%, The prophylactic content of iodine is not provided, and the introduction of an iodine-containing biologically active additive of more than 0.01 wt.% Leads to a deterioration in the organoleptic properties of the product and is not economically feasible.

One of the main violations of the nutritional status of various population groups is the excessive consumption of high-fat foods. Therefore, milk of 2.5% fat is selected as the milk base of the prophylactic fermented milk product. In addition, the use of milk of this fat content is due to the better solubility of oatmeal in it compared to milk of 3.2 and 3.5% fat content.

Table 1 shows examples of the formulations of the proposed preventive fermented milk product.

Table 1 Prophylactic fermented milk product formulations Components Recipe per 1000 kg Recipe 1 Recipe 2 Recipe 3 Oatmeal twenty 40 60 Direct bacterial preparation ALBA BIO S-09 0.001 0.001 0.001 Dry whey thirty twenty 10 Dietary supplement "Yodhitozan" 0.005 - - Dietary supplement "Bioiod" - 0.01 - Dietary supplement "Phytoiod" - - 0.001 Taste component: Agrana Fruits Cherry 90 - - Taste component: "Agrana Fruits" "Wild berries" - one hundred - Taste component: "Agrana Fruits" "Blackcurrant" - - 130 2.5% fat milk rest rest rest

The prophylactic fermented milk product is prepared as follows: raw milk is taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to a temperature of 55 ± 2 ° C and served for cleaning and normalization.

A solution of iodine-containing dietary supplement is prepared as follows: in 100 cm ³ (100 ml) of distilled water heated to a temperature of 30–40 ° C, for example, 5.0 g of dietary supplement “Iodchitosan” are added. The mixture is periodically stirred for 30 to 45 minutes until the additive is completely dissolved, maintaining the temperature of the solution at the level of 30-40 ° C during this time.

Powdered whey is added to milk at a temperature of 42 ± 2 ° C, oatmeal, a solution of iodine-containing dietary supplement, is mixed and pasteurized at a temperature of 80-85 ° C with an exposure of 2-3 minutes. The mixture is cooled to a fermentation temperature of 37 ± 2 ° C and sent to the fermentation tanks, the bacterial preparation of direct application ALBA BIO S-09 is introduced, the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, mixed again for 15 min and left alone until ripening. Fermentation is carried out for 10-12 hours and is stopped when a sufficiently strong clot and active acidity pH 4,6-4,7 is formed, mixing with the flavoring component is carried out, mixed. The finished product is served on a packing with a temperature of 20 ± 2 ° C and is cooled after 8-16 hours.

Table 2 shows the organoleptic indicators of a preventive fermented milk product.

table 2 Organoleptic characteristics of pasty curd product Indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Appearance and Consistency Homogeneous, moderately viscous, tender Taste and smell Pure, sour-milk, without extraneous smacks and smells. To the best of sweet, with the taste and aroma of the introduced flavoring component and with the taste of oat oat Color Conditioned by the taste component Conditioned by the taste component Conditioned by the taste component

The analysis of organoleptic indicators shows that the prophylactic fermented milk product has high organoleptic properties.

Table 3 presents the physicochemical parameters of the prophylactic fermented milk product.

Table 3 Physico-chemical characteristics of a preventive fermented milk product Indicators Value Recipe 1 Recipe 2 Recipe 3 Mass fraction of solids,% 19.9 ± 1.0 20.4 ± 1.0 20.4 ± 1.0 Mass fraction of proteins,% 3.3 ± 0.5 3.3 ± 0.5 3.3 ± 0.5 Mass fraction of fat,% 2.3 ± 0.5 2.4 ± 0.5 2.4 ± 0.5 Mass fraction of carbohydrates,% 8.6 ± 0.5 8.4 ± 0.5 8.6 ± 0.5 Ash% 0.7 ± 0.1 0.7 ± 0.1 0.7 ± 0.1

The analysis of physical and chemical indicators shows that the prophylactic fermented milk product has high nutritional value.

Table 4 presents the microbiological indicators of the prophylactic fermented milk product.

Table 4 Microbiological indicators of prophylactic fermented milk product Indicators Value Recipe 1 Recipe 2 Recipe 3 BGKP in 0.1 g not allowed Pathogens, including salmonella in 25 g of product not allowed S. aureus in 1 g of product not allowed Lactic acid microorganisms, probiotic microorganisms, CFU / g, not less than 1.1 × 10 ⁹ lactic microorganisms 1,0 × 10 ⁸ bifidobacteria and (or) other probiotic microorganisms in total Yeast, CFU / g, not more than fifty Mold, CFU / g, not more than fifty

The analysis of microbiological indicators shows that the prophylactic fermented milk product has high probiotic and prebiotic properties.

Trial lots of the prophylactic fermented milk product were made, researched and tasted at the Department of Standardization and Certification of Food Products Federal State Educational Institution of Higher Professional Education OmGAU P.A. Stolypin.

The analysis and tasting showed that the prophylactic fermented milk product has high organoleptic characteristics, probiotic activity, due to the cell concentration of probiotic cultures of microorganisms, high prebiotic properties due to the use of oat oatmeal, contains an easily digestible protein balanced in amino acid composition, that is, it is a product of high nutritional and biological values.

The prophylactic fermented milk product contains an essential trace element iodine due to the introduction of an iodine-containing biologically active additive, and therefore is a prophylactic product. Iodine is part of the thyroid hormones. These hormones perform vital tasks: they support normal carbohydrate, protein and fat metabolism in the body. With a lack of iodine, the metabolism in the body is disrupted, the thyroid gland ceases to function correctly, and immunity is weakened. Iodine is very important for the normal growth and development of children and adolescents: it is involved in the formation of bone-cartilaginous tissue, protein synthesis, stimulates mental abilities, improves performance and reduces fatigue. The normal functioning of the nervous system and the state of the psyche depend on the iodine content in the body: cells grow and develop, an emotional background forms, and irritability is removed.

The iodine content in the prophylactic fermented milk product is at least 30% of the average daily physiological needs of schoolchildren.

The inventive preventive sour milk product is a functional food product. The systematic use of a preventive fermented milk product has a beneficial effect on the body. Sour milk product can be recommended for both school and mass nutrition.

Information sources

1. Patent No. 2128444, A23C 9/12, A23C 9/127, A23C 9/133, A23C 11/10.

2. Patent No. 2308195, A23C 9/13, A23C 9/133 (prototype).

Claims (1)

Prophylactic fermented milk product containing milk base, fermented milk fermentation, biologically active additive, whey powder, flavoring component, characterized in that it additionally contains oatmeal, fermented milk fermentation using direct bacterial preparation ALBA BIO S-09, as a biologically active additive - iodine-containing biologically active additive, as a dairy base - whole milk 2.5% fat with the following content of the starting components, wt.%:
Oatmeal 2-6 Direct bacterial preparation ALBA BIO S-09 0.001 Dry whey 1-3 Iodine supplement 0.001-0.01 Taste component 9-13 Whole milk 2.5% fat Rest