RU2535877C1 - Method for production of yoghurt with functional properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages milk standardisation and bactofugation, simultaneous introduction of a complex stabilising system (hydrocolloids) and a sweetening component into standardised milk, the mixture homogenisation, pasteurisation at a temperature of 94-98°C with maintenance during 2-10 minutes, cooling to 32-43°C, introduction of a starter represented by a direct addition cultures combination. Then one performs the produced mixture ripening till pH value is equal to 4.0-4.55 during 4-7 hours, cooling, fruit filler introduction, the mixture thermisation at a temperature of 55-62°C with maintenance during 10-30 s, cooling to a temperature equal to 18-22°C, creatine introduction in an amount of 8-10 kg, packing and additional cooling during 8-16 hours; after the mixture cooling to a temperature equal to 32-43°C one introduces beestings (preliminarily thermised at a temperature of 45-55°C with maintenance during 2-10 minutes) in an amount of 10-30% of the mixture weight.

EFFECT: invention allows to produce yoghurt with properties of a wide range of functional action.

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Description

The invention relates to the dairy industry and for the production of yogurt with functional properties due to the increased content of biologically valuable substances of colostrum.

In its composition, colostrum is significantly different from ordinary milk. Colostrum has a high concentration of biological and immunoactive substances, and also contains a number of unique components that are not found in any other food product [1]:

- Immunoglobulins (antibodies) are broad-spectrum antibodies that protect the body from bacteria, pathogens, fungi, mold, protozoa, viruses and allergies. Colostrum of cows contains all 5 existing groups of immunoglobulins. Immunoglobulins are proteins that neutralize most of the infectious pathogens and toxins in our body. To neutralize each type of bacteria, viruses and toxins in the body, their own and unique in structure immunoglobulins are produced. Each individual type of immunoglobulin acts strictly selectively, for example, only against tick-borne encephalitis viruses, only against influenza viruses, only against staphylococcal toxins, etc. Immunoglobulins can exert their neutralizing effect in minimal concentrations. So, for example, to neutralize one virus, just one immunoglobulin molecule (or 500-1500 antiviral drug molecules) is enough. And this despite the fact that immunoglobulins are absolutely harmless, while most antibiotics and antiviral drugs themselves are very toxic. Immunoglobulins are able, together with blood, to penetrate into any, even the most distant corners of our body and everywhere overtake the "aggressors". Of the globulins, the most numerous and well-studied are the classes of immunoglobulins A and G. Immunoglobulins G act in the blood and in the tissues of our body, and they neutralize up to 99% of infectious pathogens and toxins that enter our body [2, 3].

- Transfer factors are molecules of the “immune memory” that train the body to deal with those infections that it has yet to face. Cells containing immune information have a short life cycle, but in the course of their life activity they constantly develop transfer factors that strengthen the immune system and are necessary for the training of new cells. It is through colostrum that the mother passes on to the child the experience of an adult organism that has already dealt with thousands of infections.

- Lactoferin is an exceptionally powerful antiviral and antibacterial agent, it has an antioxidant effect, a prebiotic factor that ensures the growth or normalization of the intestinal microflora of the body [4, 5].

- Cytokines - strengthen the immune system, stimulate the production of immunoglobulins, have anti-inflammatory and antitumor effects, relieve pain.

- Interleukins - protect against inflammatory diseases.

- Lactoalbumin - effective against various viruses and tumors.

- Lysozymes are natural antibiotics.

- Growth factors stimulate normal growth, promote regeneration and accelerate the recovery of muscles, skin, bones, cartilage and nerve cells. Regulate blood sugar. Epithelial tissue growth factors protect and strengthen the skin, promote healing of ulcers and strengthen the mucous membranes of the respiratory and digestive systems.

- Insulin-like growth factors regulate cholesterol and blood sugar levels, help increase muscle mass and restore DNA and RNA, and slow down aging.

- Transforming growth factors stimulate cell division in the connective tissue and promote the formation of cartilage and bone.

- Growth hormones - are of great importance for the proper growth of children, to achieve maximum genetic potential, for the regeneration of all tissues and to slow down the aging process.

- Endorphins - unique painkillers; protectors of our body from stress; increase resistance to physical activity and regulate our mood, hormones of joy.

- Phospholipids are important components of the cell membrane.

- Nucleotides are regulatory substances, without which the synthesis of DNA and proteins is impossible, which means the growth, development and renewal of body cells.

- Angiogenin is a protein that triggers the mechanism of intensive formation of blood vessels in damaged organs (stroke, heart attack, coronary heart disease), and also participates in protecting the body in stressful situations.

- Amino acids are the building blocks from which protein structures, muscle fibers are built. Including: proline - is important for regulatory peptides of the immune system, taurine - is necessary for the development of the brain.

Colostrum is considered abnormal milk, since a sharp change in the physiological state of the animal at the beginning and end of the lactation stage is accompanied by the formation of a secret, the composition, physico-chemical, organoleptic and technological properties of which differ significantly from those of normal milk. According to the requirements of the Regulation, milk obtained in the first and last seven days of the lactation stage is not subject to acceptance. Therefore, the collection of freshly milked colostrum should be carried out separately from milk, cooled to 1-3 ° C and processed into functional products with mandatory, separate from milk, low-temperature termination of colostrum, and compliance with the mixing ratios of milk and colostrum.

Compared to milk, colostrum (colostrum) contains 3 ... 5 times more proteins (60 ... 80% of which are whey proteins, mainly immunoglobulins), almost 1.5 times more fat and minerals, but less lactose (table. 1). In addition, it contains more than ordinary milk, phospholipids (3 ... 5 times), carotene (3,5 ... 4 times), vitamins (A, E, D, B ₂ , C and etc.), macro- and microelements (Ca, Mg, P, Fe, Cu, Zn, Co, etc.), enzymes (catalase, lactoperoxidase, xanthine oxidase, etc.), lysozyme, lactoferrin, white blood cells (neutrophils) and other protective factors protecting the body from disease and poisoning.

Table 2. Colostrum Composition

Milk yield after
calving Mass fraction,% Sour
tnost ^about T Density,
kg / m ³ protein lactose fat mineral substances Total including casein whey 1st 14.92 5.13 8.32 4.00 6.25 1.01 53.3 1039.7 2nd 9.90 4.10 4.75 4.29 5.68 0.96 41.6 1038.7 3rd 6.64 3.44 2,33 4,51 5.48 0.83 41.6 1038,4 4th 5.85 3.47 1.73 4.75 5.16 0.87 36.9 1036.0 5th 4.96 3.07 0.79 4.67 4.91 0.82 32,0 1036.9 10th 4,54 3.19 0.63 4.80 4.66 0.80 27.9 1033.5 The 20th 4.02 2.97 0.55 4.73 4.24 0.71 22.4 1032,2 30th 3,55 2.47 0.46 4.62 3.87 0.77 19.5 1029.8

The difference between the technological properties of colostrum and the properties of normal milk is as follows. Colostrum has small globules of fat and a modified composition of fat: compared to milk fat, colostrum fat contains more C ₁₈ acids and less C ₄ ... C ₁₂ acids, therefore it has a higher melting and solidification temperature, etc. Due to the presence of a large number of heat-labile whey proteins, it coagulates upon high-temperature heating.

Currently A.G. Khramtsov and other researchers became interested in the protective substances (antibacterial factors) of cow colostrum. They believe that colostrum is useful not only for newborn calves, but also for children, athletes, the elderly, patients with tuberculosis, gastric ulcer and diabetes [6].

Colostrum of a cow is biologically suitable for all mammals, including humans, and the content of immune factors in it is 40 times higher than that of a woman. As of April 1, 2013, there were 72.4 thousand dairy cows in the Vologda Oblast. For 5 days of colostrum lactation, which is given an average of 15-20 liters per day, the calf needs 4-7 liters. Over the year, excess colostrum in the region is 3620 thousand liters [7].

However, the use of colostrum remains limited, since it is a perishable product, and the technology for producing preservation with acids, dry concentrate or the isolation and purification of individual fractions without significant changes in composition and quality are expensive [8, 9]. Thanks to the developed market of mini-refrigerators, the preservation and transportation of colostrum before processing into yogurt does not present technical difficulties and ensures the preservation of all biologically valuable substances during the shelf life of yogurt.

A known method of producing a fermented milk product, mainly yogurt, according to which whole milk is mixed with skimmed milk powder, hydrocolloids are introduced into the mixture, homogenized, subjected to heat treatment at 80-140 ° C for 3 s to 15 min, then cooled to 20- 43 ° C, add starter, macerate to pH 4.0-4.6, cool, add fruit filler, further cool and pack [10].

The disadvantage of this method of producing a fermented milk product, mainly yogurt, is to obtain a product with low nutritional value.

A known method for the production of yogurt, including the introduction of a mixture of whole milk with skimmed milk powder hydrocolloids, homogenization of the mixture, pasteurization, cooling to 32-43 ° C, making starter culture, fermenting to pH 4.0-4.55, cooling, making fruit filler, packing and post-cooling for 8-16 hours, before making the mixture, milk is pasteurized at a temperature of 80-90 ° C for 3 s and cooled, a complex stabilizing system is used as hydrocolloids, and a sweetening component is introduced along with the hydrocolloids ent, pasteurization of the mixture is carried out at a temperature of 94-98 ° C with a holding time of 2-10 minutes, combinations of cultures of direct application are used as starter culture, fermentation is carried out for 4-7 hours, after cooling, the mixture is reserved, filler is carried out in a stream, simultaneously with Vitamin or mineral food additives are added with the filler; before packing, the mixture is thermally heated at a temperature of 65-84 ° C with a holding time of 10-30 s and subsequent cooling to a temperature of 18-22 ° C [11].

The disadvantage of this method of producing yogurt is the lack of ergogenic effect.

The closest in technical essence to the proposed method is a method for producing yogurt, including the normalization of whole milk, the addition of normalized hydrocolloids to the normalized milk — a complex stabilizing system — and a sweetening component, homogenization of the mixture, pasteurization at a temperature of 94-98 ° C for 2-10 min , cooling to a temperature of 32-43 ° C, applying starter culture - combinations of cultures of direct application, ripening to pH 4.0-4.55 for 4-7 hours, cooling, making fruit filler in a stream, term mixture, subsequent cooling to a temperature of 18-22 ° C, packing and post-cooling for 8-16 hours, after normalization of milk, bactofuging is carried out, the mixture is thermalized at a temperature of 55-62 ° C, with a holding time of 10-30 s, and before packing creatine in an amount of 8-10 kg is aseptically introduced [12].

The method of production of yogurt is as follows: whole milk is taken by weight 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 , then milk is normalized in a stream and subjected to bactofugation. Part of the normalized milk is reserved, hydrocolloids are introduced, which use the Stemix Oil complex stabilizing system, including modified starch, gelatin, pectin, milk protein concentrate or Stemix Ultra, including modified starch, guar gum, pectin, milk protein concentrate, or "Multec MT", including modified starch, guar gum, pectin, edible gelatin, milk protein concentrate. At the same time as the hydrocolloids, a sweetening component is added to the mixture. Then the resulting mixture is mixed in a stream with normalized milk and enters the homogenizer. Homogenization is carried out at a pressure of 20-25 MPa. Next, the mixture is pasteurized at a temperature of 94-98 ° C with a holding time of 2-10 minutes. The mixture is cooled to a fermentation temperature of 38 ± 2 ° C and sent to the fermentation tanks. Combinations of direct starter cultures (DVS) are introduced in the stream, the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, mixed again for 15 minutes and left alone until ripening. Fermentation is carried out for 6 ± 1 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.2 ± 0.2. Fermented product is cooled to a temperature of 20 ± 2 ° C. Fruit filler, which is used aseptic processed and specially prepared fruits and berries stored at a temperature of 4 ± 2 ° C, is introduced into the fermented product in a stream, the resulting mixture is subjected to thermalization at a temperature of 60 ± 2 ° C with a holding time of 20 s and the subsequent cooling to a temperature of 20 ± 2 ° C. After cooling, creatine is aseptically added. Sensitive ingredients added before filling are injected into the product through a special filling device device that measures the injection flow and its speed. This process guarantees the viability and stability of heat-sensitive functional ingredients, which eliminates the need for additional additives. The finished product is served on packaging with a temperature of 20 ± 2 ° C and is cooled for 10 ± 2 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The duration of storage of yogurt is 90 days.

When using the proposed method for the production of yogurt, the nutritional value of yogurt increases due to the addition of creatine at the final stage of the technological process of production, as a result of which a product with ergogenic effect is obtained. Moreover, the introduction of creatine is carried out in such quantities that help maintain a high level of rapid supply of energy to the athlete’s body during training with 500 g of yogurt. This method allows to increase the shelf life of yogurt by reducing the number of spore-forming microorganisms in milk and increasing its quality as a result of the bactofugation process, as well as changing the thermalization regimes, which ensures the preservation of the viable microflora of yogurt and, therefore, its probiotic properties.

The disadvantage of this method of producing yogurt is the low level of survival of the probiotic microflora in the intestines of the consumer, the lack of properties of a wide range of functional effects.

An object of the invention is to obtain functional yogurt with a wide range of functional effects, with a high level of survival of probiotic microflora in the intestines of the consumer.

The functional properties of the finished product provides colostrum [1-3, 6].

Colostrum is a multicomponent, multifunctional substance that contains biologically active substances: interferon and immunoglobulins; high proline polypeptides that regulate the immune system, or transfer factors; insulin-like hormone; anti-aging factor; substances with cortisone-like properties; growth factor; prebiotic enzymes, lipids, oligo- and polysaccharides, i.e. contribute to the development of intestinal normoflora.

The technical result is achieved by the fact that in the method of producing yogurt, including normalization of whole milk, introducing simultaneously normalized hydrocolloids into the normalized milk — a complex stabilizing system — and a sweetening component, homogenizing the mixture, pasteurizing at a temperature of 94-98 ° C for 2-10 min, cooling to a temperature of 32-43 ° C, the addition of pre-terminated colostrum at a temperature of 45-55 ° C with an exposure of 2-10 minutes in an amount of 10-30% by weight of the mixture, souring - a combination of cultures of direct application stitching to pH 4.0-4.55 within 4-7 hours, cooling, adding fruit filler in a stream, terminating the mixture, subsequent cooling to a temperature of 18-22 ° C, packing and post-cooling for 8-16 hours, after normalization Bactofugation of milk is carried out, the mixture is thermalized at a temperature of 55-62 ° C, with a holding time of 10-30 s, and creatine in an amount of 8-10 kg is aseptically introduced before packaging.

Tables 1, 2, 3, 4 show examples of formulations of the proposed yogurt, depending on the type of starter culture.

Table 1 - Recipe 1 yogurt

Components Recipe per 1000 kg Whole milk with a mass fraction of fat 1% 771.30 774.30 771.30 The stabilizing system "Multec MT" 6.00

Stemix Oil Stabilizing System

2.00

Stemix Ultra Stabilizing System

4.00 Sourdough: combinations of cultures of direct application: YF-L-702, L.casei-431, BB-12, in the ratio 1: 1: 1 0.6 Colostrum one hundred Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 2 Yogurt Recipe 2

Components Recipe per 1000 kg Whole milk with a mass fraction of fat 1% 671.30 674.30 671.30 The stabilizing system "Multec MT" 6.00

Stemix Oil Stabilizing System

2.00

Stemix Ultra Stabilizing System

4.00 Sourdough: combinations of cultures of direct application: ABY-3, L.casei-431, BB-12, in the ratio 1: 1: 1 0.6 Colostrum 200 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 3 - Recipe 3 yogurt

Components Recipe per 1000 kg Whole milk with a mass fraction of fat 1% 571.10 574.10 571.10 The stabilizing system "Multec MT" 6.00

Stemix Oil Stabilizing System

2.00

Stemix Ultra Stabilizing System

4.00 Sourdough: combinations of cultures of direct application: YF-L-702, ABY-6, L.casei-431, BB-12, in the ratio 1: 1: 1: 1 0.8 Colostrum 300 Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 4 - Recipe 4 yogurt

Components Recipe per 1000 kg Whole milk with a mass fraction of fat 1% 771.30 774.30 771.30 The stabilizing system "Multec MT" 6.00

Stemix Oil Stabilizing System

2.00

Stemix Ultra Stabilizing System

4.00 Sourdough: combinations of cultures of direct application: АВТ-6, L.casei-431, ВВ-12, in the ratio 1: 1: 1 0.6 Colostrum one hundred Sweetener: Granulated Sugar 47.10 47.10 47.10 Creatine 10.00 9.00 8.00 Fruit Filler 65.00 65.00 65.00

Table 5 shows the organoleptic characteristics of yogurt according to the proposed formulations.

Table 5 - Organoleptic indicators of yogurt

The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Recipe 4 Appearance and Consistency Homogeneous, with pieces of fruit, moderately viscous, tender Taste and smell Pure, sour-milk, without extraneous smacks and smells, with the corresponding taste and aroma of the fruit filler introduced, moderately sweet Color Due to the color of the introduced filler, uniform throughout the mass

Information sources

1. Bukas L.M., Cold V.M. Comparative characteristics of the chemical composition of colostrum of cows of different calving. - Proceedings of the Academy of Agrarian Sciences of the Republic of Belarus, No. 1, 1999, p. 65-68.

2. Baranova I.P. Thesis for the competition. Ph.D. - VAK specialty code: 02/06/04. - Physico-chemical composition of milk and immuno-biological properties of colostrum in industrial technology. - Dubovitsy, - 1984, - 189 p.

3. Islamov R.R. Thesis for the competition. Ph.D. - VAK specialty code: 02/06/01. - The protein composition of colostrum in dairy cows and its effect on the growth of newborn calves. - Kazan, 2007, -123 p.

4. Zobkova Z.S., Gavrilina A.D., Zenina D.V., Fursova T.P., Shelaninova I.R. About some parameters of the process of isolating lactoferrin from milk. - The dairy industry. - No. 9. - 2012 - p. 46-47.

5. Samokhina L.S., Golovin M.A., Komolova G.S., Ganina V.I. et al. Antibacterial activity of lactoferrin from cow's milk. - The dairy industry. - No. 7. - 2012 - p. 56-57.

6. Gorbatova K.K. Biochemistry of milk and dairy products. - St. Petersburg .: GIORD, 2001 .-- 320 p.

7. Report of the Administration of Vologda. The results of the work of agricultural enterprises and the consumer market of the Vologda Oblast for the 1st quarter, 2013 - Access mode: http://vologda-portal.ru, free.

8. Transfer Factor XF ™ US Patent No. 4,816,563. State Registration Certificate No. 77.99.23.3. U.7085.12.04 of 10.12.04.

9. A method of producing freeze-dried foods. Pat. 2275564 Russian Federation. IPC F 26 V 9/06.

10. Patent 2130727 RU, IPC 6 A23C 9/12.

11. Patent 2280991 RU, IPC 6 A23C 9/12.

12. Patent 2366194 RU, IPC 6 A23C 9/12.

Claims (1)

Method for the production of yogurt, including normalization of whole milk, bactofugation, simultaneous introduction of hydrocolloids, a complex stabilizing system and a sweetening component, into normalized milk, homogenization of the mixture, pasteurization at a temperature of 94-98 ° C for 2-10 min, cooling to 32-43 ° C, fermentation - combinations of cultures of direct application, fermentation to a pH of 4.0-4.55 for 4-7 hours, cooling, making fruit filler in a stream, thermalization of the mixture, which is carried out at a temperature of 55-62 ° C A delay of 10-30 s, subsequent cooling to a temperature of 18-22 ° C, aseptic application of creatine in an amount of 8-10 kg, packaging and post-cooling for 8-16 hours, characterized in that after cooling the mixture to a temperature of 32-43 ° C contribute colostrum in an amount of 10-30% by weight of the mixture, pre-terminated at a temperature of 45-55 ° C with a holding time of 2-10 minutes.