RU2541781C2 - Combined cultured milk beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The combined cultured milk beverage contains concentrated curd whey - 4.0-5.0, beet-root or pumpkin puree - 4.0-4.9, starter - 5.0-5.5, calcium chloride - 0.025-0.026, rennet - 0.1, stevia extract - 0.015-0.02 and milk base- balance. The initial components quantities are expressed in terms of wt %.

EFFECT: invention provides for a range of cultured milk beverages of functional purpose with increased nutritive properties.

6 tbl, 4 ex

Description

The invention relates to the dairy industry and can be used for the manufacture of therapeutic and prophylactic dairy products.

A prophylactic fermented milk product is known containing the following ingredients: a bacterial concentrate or fermented milk starter based on a Lactobacillus acidophilus culture strain 317/402, stevia extract, a milk base and additionally a fruit and berry filler or cream, or chocolate and vanillin (RU 2225123, IPC A23C 9/12 Declared December 24, 2001, published March 10, 2004). The invention allows to expand the preventive and organoleptic properties and at the same time provide the necessary level of sweetness without the additional introduction of natural sweeteners. However, the introduction of these fillers limits the range of products on nutritional properties.

Known fermented milk drink containing milk, sourdough, consisting of acidophilus bacillus and lactic streptococcus with the addition of CaCl ₂ , rennet, stevia extract (RU 2465774, IPC A23C 9/127, announced. 11.03.2011, publ. 10.11.2012). Such a combined drink is low-calorie, has enhanced biological properties and organoleptic characteristics. However, it does not fully cover the entire need for a variety of milk drinks in terms of nutrient levels.

The objective of the invention is to expand the assortment of fermented milk drinks for functional purposes with enhanced nutritional properties.

This problem is solved in that the combined fermented milk drink containing milk base, sourdough, calcium chloride, rennet, stevia extract, according to the invention, the fermented milk drink additionally contains concentrated curd whey and vegetable puree, in the following ratio, wt.%:

Concentrated Curd Whey 4.0-5.0 mashed vegetables 4.0-5.0 leaven 5.0-5.5 calcium chloride (CaCl ₂ ) 0.025-0.026 rennet extract 0.1 stevia extract 0.015-0.02 milk base rest

As a vegetable puree, a combined fermented milk drink contains vegetable puree from beets or pumpkin.

Expanding the assortment of fillers in consistency and taste provides a variety of assortment of fermented milk drinks with fillers.

The use of concentrated curd whey in the invention makes it possible to enrich a fermented milk drink with whey proteins, lactose, minerals (K, Ca, Mg, P) and vitamins (B ₁ , B ₂ , PP, C). Physico-chemical and vitamin-mineral compositions of concentrated curd whey are presented in tables 1, 2, respectively.

The introduction of beetroot puree as a filler makes it possible to increase the nutritional and biological value of a fermented milk drink.

Beets contain vitamins (groups B, PP, C, P), betaine, minerals (iodine, magnesium, potassium, calcium, iron, etc.), bioflavonoids.

Studies have shown that eating beets improves digestion and metabolism. Vitamin B ₉ in beets helps prevent heart disease. Eating this vitamin is essential for the production of hemoglobin, or the prevention of anemia, leukemia. The presence of folic acid in beets promotes the creation of new cells.

Beets are useful for liver diseases and for people who are obese. Beets help strengthen the walls of the capillaries. The substances contained in root crops have a vasodilating, anti-sclerotic and soothing effect. They contribute to the release of excess fluid from the body and are necessary for the normal functioning of the heart. Beets are recommended for the prevention and treatment of hypertension, atherosclerosis and other diseases of the cardiovascular system.

Beet root crops contain a lot of pectin substances, due to which they have good protective properties from exposure to radioactive and heavy metals, pectin substances also contribute to the removal of cholesterol and inhibit the development of harmful microorganisms in the intestine.

The introduction of mashed pumpkin fruit as a filler increases the nutritional and biological value of the fermented milk drink. Pumpkin contains salts of potassium, calcium, magnesium, iron, sugar, vitamins C, B ₁ , B ₂ , PP, carotene, protein, fiber.

The pulp of pumpkin fruits improves the functioning of the gastrointestinal tract, enhancing its motility, removes excess water, wastes and cholesterol from the body, and has an alkalizing effect.

Thanks to the pectin contained in pumpkin, cholesterol levels are reduced, and in general, pumpkin consumption is a good prevention of cardiovascular diseases.

Pumpkin is indispensable in clinical nutrition for atherosclerosis, diseases of the intestines, gall bladder, gout, and diabetes. Pumpkin is recommended for diet food.

Sour-milk drink is prepared as follows.

Milk before pasteurization is heated to a temperature of 25 ° C, CaCl ₂ is added to milk in an amount of 25.0-26.0% in the form of a 40% aqueous solution. Then the rennet is added to the mixture in an amount of 0.1% by weight of milk in the form of a solution with an activity of 100-150E, it is kept for 5 minutes. Next, the mixture is neutralized by traditional technology. The mixture is pasteurized at a temperature of 85 ± 3 ° C for 10-15 minutes, cooled to a fermentation temperature of 33 ± 2 ° C, dry yeast is introduced, based on high-viscosity cultures of Str. termophilus, Lmb. acidophilus, add a natural sweetener - Stevia extract in an amount of 0.015-0.02% by weight of the fermented mixture. Fermentation is carried out in tanks for sour-milk drinks with a cooling jacket, equipped with special mixers, which ensure uniform and thorough mixing of the mixture with sourdough. Fermentation of the mixture is carried out for 9-10 hours. At the end of the ripening, concentrated curd whey and vegetable puree, in the amount indicated above, are added to the finished fermented milk drink, then mixed for 10 minutes, cooled, poured into a sealed consumer container, packaged, sent to a refrigerator with a temperature of 4 ± 2 ° C.

The positive properties of the claimed fermented milk drink is confirmed by the following examples.

Sour-milk drink includes components in the following proportions for the preparation of 100 kg of product.

Example 1

concentrated curd whey 4.0 kg beetroot mashed potatoes 4.0 kg leaven 5.0 kg calcium chloride (CaCl ₂ ) 0.025 kg rennet extract 0.1 kg stevia extract 0.015 kg milk base rest

Example 2

concentrated curd whey 5.0 kg beetroot mashed potatoes 5.0 kg leaven 5.5 kg calcium chloride (CaCl ₂ ) 0.026 kg rennet extract 0.1 kg stevia extract 0.02 kg milk base rest

Example 3

concentrated curd whey 4.0 kg pumpkin vegetable puree 4.0 kg leaven 5.0 kg calcium chloride (CaCl ₂ ) 0.025 kg rennet extract 0.1 kg stevia extract 0.015 kg milk base rest

Example 4

concentrated curd whey 5.0 kg pumpkin vegetable puree 5.0 kg leaven 5.5 kg calcium chloride (CaCl ₂ ) 0.026 kg rennet extract 0.1 kg stevia extract 0.02 kg milk base rest

Organoleptic, physico-chemical, microbiological indicators and the vitamin and mineral composition of the fermented milk drink according to the examples are presented in tables 3, 4, 5, 6, respectively.

The finished product has a fat content of not more than 1.5%, a high content of protein, minerals and vitamins.

Thus, the proposed fermented milk drink contains components that allow you to give the product functional properties, expand the range of fermented milk combined drinks with high nutritional properties.

Table 1 - Physico-chemical indicators of concentrated curd whey Indicators Value Proteins, g 4.0 Fats, g 1,0 Carbohydrates, g (lactose) 16.5 Organic acids per lactic acid, g 3,5 Calories, kcal 100.0

Table 2 - Vitamin and mineral composition of concentrated curd whey Indicators Value Minerals, mg Potassium 650,0 Calcium 300,0 Magnesium 40,0 Phosphorus 390.0 Vitamins mg Vitamin B ₁ 0.15 Vitamin B ₂ 0.55 Vitamin PP 0.70 Vitamin C 1,50

Table 3 - Organoleptic indicators of fermented milk drinks Sour milk drink Indicators Appearance and Consistency Taste and smell Color example 1 Homogeneous viscous fluid Pure fermented milk, sweet Light pink uniform example 2 Homogeneous viscous fluid Pure fermented milk, sweet Light pink uniform example 3 Homogeneous viscous fluid Pure fermented milk, sweet Light yellow uniform example 4 Homogeneous viscous fluid Pure fermented milk, sweet Light yellow uniform

Table 4 - Physico-chemical characteristics of fermented milk drinks Sour milk drink Indicators Mass fraction of fat,%, no more Mass fraction of protein,%, not less SOMO,%, not less Acidity, ° T, no more example 1 0.05 2.6 7.0 120 example 2 0.05 2.6 7.0 120 example 3 0.05 2.6 7.1 120 example 4 0.05 2.6 7.1 120

Table 5 - Permissible levels of microorganisms in a dairy product when they are put into circulation Sour milk drink KMAFANm, CFU / cm ³ (g) The mass of the product (g, cm ³ ), which is not allowed Yeast (D), mold (P), CFU / cm ³ (g), no more BGKP (if-form) pathogenic, including salmonella staphylococci S.aureus Listeria L.mono-cytogenes example 1 not less than 1 * 10 ⁷ lactic microorganisms 0.01 25 1,0 - - example 2 not less than 1 * 10 ⁷ lactic microorganisms 0.01 25 1,0 - - example 3 not less than 1 * 10 ⁷ lactic microorganisms 0.01 25 1,0 - - example 4 not less than 1 * 10 ⁷ lactic microorganisms 0.01 25 1,0 - -

Table 6 - Vitamin and mineral composition of fermented milk drink Indicators Sour milk drink Example 1 Example 2 Example 3 Example 4 Minerals, mg Potassium 171.20 177.80 168.36 174.10 Calcium 123.90 124.90 123.40 124.50 Magnesium 15.36 15.70 15.04 15.30 Phosphorus 100.12 102.65 99.40 101.75 Vitamins mg Vitamin B ₁ 0,043 0,045 0,044 0,046 Vitamin B ₂ 0.188 0.201 0.189 0.202 Vitamin PP 0.125 0.128 0.123 0.125 Vitamin C 1.16 1,60 1.15 1.40

Claims (1)

Combined sour-milk drink containing milk base, sourdough, calcium chloride, rennet, stevia extract, characterized in that the sour-milk drink additionally contains concentrated curd whey and beet or pumpkin puree with the following initial components, wt.%:
concentrated curd whey 4.0-5.0 beet or pumpkin puree 4.0-4.9 leaven 5.0-5.5 calcium chloride (CaCl ₂ ) 0.025 - 0.026 rennet extract 0.1 stevia extract 0.015-0.02 milk base rest