RU2552141C1 - Cultured milk product for gerontological dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: product contains defatted milk - 81.5-88.2, cream - 4.14-8.53, whey protein concentrate - 0.46-0.54, Bifilact-AD starter - 3.0-3.8, "Protamin" biologically active additive - 0.7-0.8, vegetal raw materials syrup - 2.2-2.6, mineral substances - 0.09147-0.1785, vitamins - 0.0075784-0.01114763 and water - balance. The initial components ratio is expressed in terms of wt %.

EFFECT: product biological and nutritive value increase and accessibility, functional and preventive properties improvement.

2 tbl, 15 ex

Description

The invention relates to the dairy industry, in particular, to the production of liquid fermented milk products for nutrition of the elderly.

The closest in technical essence to the claimed product is a composition for the preparation of a fermented milk product for herodietic nutrition, containing milk with a fat content of 3.2% or skimmed milk, skimmed milk powder, kefir starter, a biologically active additive immunovit, minerals, vitamins and water ( RF patent No. 2276848, publ. May 27, 2006 Bull. No. 15).

The disadvantage of this product is an increase in milk protein with skimmed milk powder, in which the casein fraction predominates. It is more difficult for the body to absorb compared to whey proteins. This reduces the biological value of the protein component of the product and, therefore, the biological and nutritional value of the product itself.

The lactulose used in the product can cause excessive gas formation in the gastrointestinal tract, which negatively affects the digestibility of the product and, therefore, its nutritional value, as well as the well-being of an elderly person.

The immunovit used in the product is a shallow hydrolysis yeast autolysate, which reduces the digestibility of the product, as well as its nutritional and biological value.

The product has a stable yeast aftertaste and smell, which negatively affects its organoleptic properties.

The technical result of the claimed invention is to increase the biological, nutritional value of the product, improve the digestibility, functional and preventive properties of the product.

The technical result is achieved by the fact that the fermented milk product for herodietic nutrition contains skim milk, cream, whey protein concentrate, Bifilact-AD ferment, Protamine dietary supplement, plant syrup, minerals, vitamins and water, with the following contents of the starting components , wt.%:

Skim milk 81.5-88.2 Cream 4.14-8.53 Whey Protein Concentrate 0.46-0.54 Bifilact-AD Ferment 3.0-3.8 BAA "Protamine" 0.7-0.8 Herbal Syrup 2.2-2.6 Minerals 0.09147-0.1785 Vitamins 0.0075784-0.01114763 Water rest

The claimed technical result is achieved by a combination of the following factors.

The use of a whey protein concentrate (in the declared values) allows to increase the biological value of the protein component of the product (and therefore the biological and nutritional value of the product itself) by meeting the needs of the elderly for essential amino acids, to improve the digestibility and digestibility of the product and thereby improve its functional and preventive properties. Whey proteins in their biological value are significantly superior to cow's milk proteins, including due to the higher content of essential amino acids, especially cystine and tryptophan. The amino acid composition of whey proteins is closest to the amino acid composition of human muscle tissue, and in terms of the content of essential amino acids and branched chain amino acids (BCAAs): valine, leucine and isoleucine, they surpass all other proteins of animal and vegetable origin. The introduction of a whey protein concentrate product, richer in essential amino acids and more easily absorbed by the body than cow's milk protein, increases the proportion of whey proteins (of the total protein fraction) of the product to 30%, while in the prototype their share is 20%. Due to the increase in easily digestible whey proteins by 10%, the nutritional and biological value of the product is increased, as well as the digestibility of the product is improved, which indirectly helps to increase the immunity of the elderly person.

The product is fermented with the probiotic sourdough Bifilact-AD, consisting of pure cultures of lactic acid and bifidobacteria - Lactococcus lactis subsp. Diacetilactis, Streptococcus thermophilus (viscous), Lactobacillus acidophilus, Bifidobacterium bifidum and / or B. longortis or B. longortis or B. long assortum / b. Uglich 2012 FSUE "Experimental Biofactory" of the Russian Agricultural Academy. Moscow GNU VNIIMS of the Russian Agricultural Academy, 2012, p. 27-28). Bifidobacteria and lactobacilli provide microbiological therapy to stabilize the microflora of the human body. These lactic acid bacteria restore the disturbed balance of microflora, restore the integrity of epithelial cell formations and stimulate the immunological functions of the mucous membrane of the digestive tract.

It has been established that many of the probiotic bacteria protect the body in two main ways: by forming a barrier that prevents the attachment of pathogenic microorganisms to the intestinal mucosa and by modulating the body's defenses. These two actions are achieved either through direct antagonism of bacteria, or by increasing the effectiveness of the immune response.

Another well-proven effect of probiotics is to improve the breakdown of lactose in individuals with impaired cleavage and absorption. The enzyme lactase plays a significant role in the absorption of lactose by the intestine. When using bifidobacteria and lactobacilli, digestive tract infections can be prevented or cured. The greatest data has been accumulated on the treatment of lactic acid bacteria with rotavirus gastroenteritis. Lactobacillus acidophilus quickly eliminates diarrhea. The same strain shows high efficacy against Candida albicans fungus.

BAA "Protamine" (Protamine yeast hydrolyzate) is a product of deep enzymatic hydrolysis of baker's yeast biomass and contains a full range of essential and essential amino acids, higher and lower peptides, B vitamins, polysaccharides, dietary fiber, micro and macro elements (TU 9182- 055-00334586-2007). It does not contain cholesterol, artificial additives, nucleic acids and preservatives. It contains at least 35% protein, fat - 3.5%, carbohydrates - 12%, fiber - 7.9%, calorie content - 250 kcal. BAA "Protamine", introduced into the product, increases the immune status and functional endurance of the body, helps to reduce the stress of the cardiovascular system under stress in the conditions of physical fitness exercises. A positive effect was revealed on increasing the indicators of RAM and the neuromuscular apparatus of patients with traumatic brain injury in the process of their rehabilitation. Studies have shown the presence of a number of antioxidant effects in the drug, expressed in the normalization of the level of activity of glutathione-dependent link.

Due to the deep hydrolysis of the proteins of the protoplasm of cells, as well as the deep depolymerization of polysaccharides of cell walls and nucleic acids, this drug has high digestibility. The effectiveness of Protamine's action on the human body is confirmed by clinical trials conducted at the Mediton Medical Center, at the trauma department of the Odintsovo Central District Hospital, at the State Public Institution “Phthisio-Pulmonology”, at the Sverdlovsk TB Dispensary in children with impaired anti-infection protection, where it was used as a wellness center and a prophylactic product for the therapeutic nutrition of patients. A positive assessment of "Protamine" was obtained in the laboratory for the creation of non-toxic immunomodulators of the Scientific Research Institute of EDI of Oncological Scientific Center named after N.N. Blokhina RAMS. The effect of the antitumor activity of the drug, as well as its ability to induce selective apoptosis only on cancer cells, without suppressing normal ones, can be explained by assuming that a certain peptide factor is present in the study drug, which causes selective apoptosis in cancer cells and caspase-3 induction.

The studies of spectral analysis and the amino acid composition of the prototypes of the claimed fermented milk product showed that the content of low molecular weight peptides with a molecular weight (M.M.) of less than 300 Da is 70-85% in products with protamine, while about 20 in products without protamine %

Analyzing the data obtained, we can say that protamine increases the biological value of the product, enriching it with the necessary amino acids, which also improves the digestibility of the product, which in turn indirectly increases the body's immunity, thereby improving the functional and preventive properties of the product.

A decrease in the proportion of Protamine below the declared values leads to a deterioration in the amino acid composition of the product, a deterioration in its digestibility, a decrease in the biological and nutritional value of the product, as well as a deterioration in its functional and preventive properties. An increase in the proportion of Protamine above the declared values worsens the organoleptic properties of the product - gives it a bitter taste and a pronounced yeast aftertaste, thereby worsening the nutritional value of the product.

A decrease in the proportion of syrup from plant materials below the declared values leads to a deterioration in the organoleptic properties of the product. An increase in the proportion of syrup from plant materials above the declared values gives the product an overly sweet flavor.

A decrease in the proportion of whey proteins below the declared values leads to a decrease in the digestibility of the product, a decrease in the amount of protein necessary for the body of an elderly person, a decrease in the biological and nutritional value of the product, as well as a deterioration in its functional and preventive properties. An increase in the proportion of whey proteins above the declared values leads to a rise in price of the product.

The mineral and vitamin composition of the claimed product meets the requirements for this class of products.

The claimed combination of features allows to obtain a fermented milk product for gerodietetic nutrition (fat content of 1.5-3.0%) with high biological, nutritional value, improved digestibility, increased functional and preventive properties of the product.

Deviations to a greater or lesser extent from the declared values of all the indicated parameters of the composition of the product lead to a decrease in the nutritional and biological value of the claimed product, impaired digestibility, functional and preventive properties of the product.

A method of obtaining the claimed product is carried out, for example, as follows.

Raw purified milk with a temperature of 43-47 ° C is sent to a cream separator.

The cream obtained during the separation of milk is pasteurized at a temperature of 85-91 ° C, cooled to a temperature of 2-6 ° C and sent for storage. In cream, the mass fraction of fat and acidity are determined.

Skim milk is pasteurized at a temperature of 74-78 ° C with a holding time of 16-20 s, cooled to a temperature of 2-6 ° C and sent to an intermediate storage tank.

Vitamin C is dissolved in drinking water with a temperature of 10-20 ° C until an aqueous solution with a mass fraction of solids of 3% is obtained.

Folic acid (vitamin B) is dissolved in drinking water with a temperature of 10-20 ° C until an aqueous solution with a mass fraction of solids of 0.05% is obtained and mixed for at least 10 minutes.

Iron sulfate is dissolved in drinking water with a temperature of 10-20 ° C to obtain a solution with a mass fraction of solids of 3%.

Zinc sulfate is dissolved in drinking water with a temperature of 10-20 ° C until a solution with a mass fraction of solids of 5% is obtained.

Potassium citrate is dissolved in drinking water at a temperature of 10-20 ° C to a mass fraction of solids of 25%.

Fat-soluble vitamins are emulsified in a small portion of milk, heated to a temperature of 65-85 ° C. The mass of fat-soluble vitamins should not exceed 0.4 g per 1 kg of milk mixture. An emulsion of fat-soluble vitamins in milk is prepared immediately before they are mixed with normalized or skimmed milk.

Chilled and purified milk is normalized by mass fraction of fat: in the stream - on a separator-normalizer or in a tank - by mixing skim milk with cream with a fat content of 35%. The resulting normalized milk, heated to a temperature of 40-44 ° C, is purified on a centrifugal milk cleaner.

The required mass of protamine and whey protein concentrate is gradually added to purified normalized milk with a temperature of 40-44 ° C with the stirrer turned on and thoroughly mixed for at least 30 minutes. To carry out the process of stabilization of whey proteins, an aqueous solution of potassium citrate salt is added to the resulting mixture and mixed thoroughly. The stabilization process is carried out for at least 50 minutes at a temperature of 8-12 ° C.

Syrup from plant materials, an emulsion of fat-soluble vitamins, solutions of water-soluble vitamins and mineral salts are added to the resulting mixture.

The resulting multicomponent mixture is homogenized at a pressure of 13-17 MPa and a temperature of 63-67 ° C.

The homogenized multicomponent mixture is subjected to heat treatment (depending on the installed equipment), for example, at 85-89 ° С with a holding time of 9-15 minutes.

After pasteurization and aging, the mixture is cooled to a fermentation temperature of 36-38 ° C.

Fermentation and fermentation is carried out in tanks that provide cooling and uniform mixing of the fermented clot.

Ferment is introduced into the tank with a multicomponent mixture with the mixer turned on.

After mixing the mixture with the leaven, it is left alone in the fermentation tank at a temperature of 36-38 ° C for 4-8 hours until a clot with an acidity of 75-85 ° T (4.5-4.4 pH units) is formed.

At the end of the ripening, the clot is cooled to a temperature of 12-16 ° C with periodic stirring.

Product cooling is provided by supplying ice water to the interstitial space of the reservoir (with the mixer turned on) or using a continuous flow cooler.

Before bottling, the product is stirred for 3-5 minutes. and poured into consumer packaging, labeled and placed in a shipping container.

Packaging and labeling of the product is carried out in accordance with the requirements of the current technical specifications for this product.

The product packed in a shipping container is cooled down in a refrigerator to a temperature of 2-6 ° C, after which the technological process is considered complete and the product is ready for sale.

As a syrup from vegetable raw materials, for example, syrups manufactured by Astromar LLC, manufactured in accordance with TU 9185-003-18684507-08, TU 9185-030-18684507-2010, are used. The composition of black currant berry syrup includes blackcurrant berry, fructose, water. The composition of raspberry berry syrup includes raspberry berry, sugar, water. The composition of lingonberry berry syrup includes lingonberry berry, sugar, water.

Example 1. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 1.5%, the starting components are taken in the following quantities, kg:

Skim milk 874.0 Cream 42.3 Whey Protein Concentrate 5,0 Bifilact-AD Ferment 34.0 Bad "Protamine" 8.0 Black currant berry syrup 24.0 Potassium citrate 1,0 Iron sulfate 0,090 Zinc Sulfate 0,060 Vitamin C 0,090 Vitamin E 0.011 Vitamin sun 0,0003 Vitamin A 0,0006 Vitamin D 0.0000063 Water the rest is up to 1000

Example 2. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 1.5%, the starting components are taken in the following quantities, kg:

Skim milk Cream Whey Protein Concentrate 5.2 Bifilact-AD Ferment 36.0 Bad "Protamine" 8.0 Raspberry Berry Syrup 26.0 Potassium citrate 1,5 Iron sulfate 836.0 Zinc Sulfate 42.3 Vitamin C 0.0971 Vitamin E 0.0129 Vitamin sun 0,000359 Vitamin A 0,00071 Vitamin D 0,0000073 Water the rest is up to 1000

Example 3. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 1.5%, the starting components are taken in the following quantities, kg:

Skim milk 882.0 Cream 41,4 Whey Protein Concentrate 4.6 Bifilact-AD Ferment 31,0 Bad "Protamine" 7.5 Lingonberry Syrup 22.0 Potassium citrate 0.8 Iron sulfate 0,071 Zinc Sulfate 0,0437 Vitamin C 0,0671 Vitamin E 0.0085 Vitamin sun 0,000239 Vitamin A 0,00023 Vitamin D 0.0000052 Water the rest is up to 1000 kg

Example 4. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 2.5%, the starting components are taken in the following quantities, kg:

Skim milk 844.0 Cream 71.0 Whey Protein Concentrate 5,0 Bifilact-AD Ferment 35.0 Bad "Protamine" 8.0 Black currant berry syrup 24.0 Potassium citrate 1,0 Iron sulfate 0,090 Zinc Sulfate 0,060 Vitamin C 0,090 Vitamin E 0.011 Vitamin sun 0,0003 Vitamin A 0,0006 Vitamin D 0.0000063 Water the rest is up to 1000

Example 5. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 2.5%, the starting components are taken in the following quantities, kg:

Skim milk 815.0 Cream 70.0 Whey Protein Concentrate 4.7 Bifilact-AD Ferment 32,0 Bad "Protamine" 7.0 Raspberry Berry Syrup 22.0 Potassium citrate 1.55 Iron sulfate 0,112 Zinc Sulfate 0,0715 Vitamin C 0.0973 Vitamin E 0.0128 Vitamin sun 0,000359 Vitamin A 0,00062 Vitamin D 0.0000072 Water the rest is up to 1000

Example 6. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 2.5%, the starting components are taken in the following quantities, kg:

Skim milk 855.0 Cream 71.0 Whey Protein Concentrate 5.3 Bifilact-AD Ferment 30,0 Bad "Protamine" 7.8 Lingonberry Syrup 22.0 Potassium citrate 0.9 Iron sulfate 0,072 Zinc Sulfate 0,0439 Vitamin C 0,0673 Vitamin E 0.0084 Vitamin sun 0,000239 Vitamin A 0.00014 Vitamin D 0.0000051 Water the rest is up to 1000

Example 7. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 3.0%, the starting components are taken in the following quantities, kg:

Skim milk 830.0 Cream 85.3 Whey Protein Concentrate 5,0 Bifilact-AD Ferment 35.0 Bad "Protamine" 8.0 Black currant berry syrup 22.0 Potassium citrate 1,0 Iron sulfate 0,090 Zinc Sulfate 0,060 Vitamin C 0,090 Vitamin E 0.011 Vitamin sun 0,0003 Vitamin A 0,0006 Vitamin D 0.0000063 Water the rest is up to 1000

Example 8. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 3.0%, the starting components are taken in the following quantities, kg:

Skim milk 828.0 Cream 84.0 Whey Protein Concentrate 4.8 Bifilact-AD Ferment 38,0 Bad "Protamine" 8.0 Raspberry Berry Syrup 24.0 Potassium citrate 1,6 Iron sulfate 0.113 Zinc Sulfate 0,072 Vitamin C 0.0975 Vitamin E 0.0127 Vitamin sun 0,000358 Vitamin A 0,00059 Vitamin D 0.0000071 Water the rest is up to 1000

Example 9. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 3.0%, the starting components are taken in the following quantities, kg:

Skim milk 842.0 Cream 85.3 Whey Protein Concentrate 5,4 Bifilact-AD Ferment 30,0 Bad "Protamine" 7.0 Lingonberry Syrup 22.0 Potassium citrate 0.95 Iron sulfate 0,073 Zinc Sulfate 0,044 Vitamin C 0.0675 Vitamin E 0.0083 Vitamin sun 0,000238 Vitamin A 0.00011 Vitamin D 0.000005 Water the rest is up to 1000

According to examples 1-9, a fermented milk product for gerodietetic nutrition with various fat content is obtained. The product has a uniform airy (similar to whipped cream) consistency, a white color with a cream tint, a sweet milky taste and smell with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

The inventive product has the following physico-chemical characteristics:

Mass fraction of fat,% 1.5-3.0 Mass fraction of protein,% 3.3-3.45 Mass fraction of solids,%, not less 12.0-13.0 Mass concentration of minerals, mg / l potassium 1700-2100 gland 15-23 zinc 14-20 Mass concentration of applied vitamins, mg / l BUT 0.3-0.7 D 0.005-0.007 FROM 45-65 E 8-12 Sun 0.2-0.3 Energy value, kcal 50-63

Table 1 presents the fractional composition of protein substances by molecular weight (m. M.) Of the claimed product (sample 1) and the non-protogenic fermented milk product only without protamine (sample 2) - in daltons (Yes).

Table 1 Sample 1 Sample 2 Less than 100 Yes-3.89% Less than 100 Yes - 1% 100-200 Yes - 50.28% 100-200 Yes - 7.7% 200-300 Yes - 29.2% 200-300 Yes - 10.43% 300-400 Yes -15.63% 300-400 Yes - 17.37% 400-1000 Yes - 1% 400-1000 Yes - 63.5%

As can be seen from table 1, the claimed product with protamine (sample 1) is richer in fractional composition - it is dominated by substances with masses up to 300 Da. And also more than 50% of free amino acids and short peptides with a molecular weight of less than 200 Da.

The obtained spectral analysis results were confirmed when determining the composition of free amino acids in the test sample on the SmartlineA0323V2 amino acid analyzer, KNAUER company (Germany), presented in table 2, where sample 1 is a fermented milk product for herodietic nutrition (control), sample 2 is a fermented milk product, enriched with protamine, for gerodietetic nutrition (experienced).

Table 2. Amino acid composition of the product Amino acid Content, mg / g of product Sample 1 Sample 2 Aspartic acid 1.23 1.13 Serine 0.21 1.78 Threonine 0.77 1.88 Glutamic acid 2,51 2.98 Proline 0.62 1,5 Glycine 0.90 3.16 Alanine 2.11 2.86 Cystine - - Valine 0.48 0.63 Methionine 0.93 1.28 Issoleucine 1.38 1,57 Leucine 0.86 1,08 Tyrosine 1.18 1,56 Phenylalanine 0.66 0.87 Histidine 1.17 - Lysine 0.27 2,39 Tryptophan 0.15 0.73 Arginine 0,073 0.36 Total amount 15,5 25.76

As can be seen from table 2, the total number of amino acids in sample 2 (the claimed product) is 1.7 times higher than in sample 1. The content of essential amino acids increased especially: lysine - 8.9 times; tryptophan - 4.9 times; threonine - 2.4 times. The remaining essential amino acids increased by 1.3-1.4 times. In terms of the number of replaceable amino acids, the content of serine and glycine increased 8.5 and 3.5 times, respectively.

Example 10. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 1.5%, the starting components are taken in the following quantities, kg:

Skim milk 831.0 Cream 42.5 Whey Protein Concentrate 4.0 Bifilact-AD Ferment 25.0 Bad "Protamine" 6.0 Raspberry Berry Syrup 22.0 Potassium citrate 0.6 Iron sulfate 0,07 Zinc Sulfate 0.0435 Vitamin C 0,067 Vitamin E 0.0088 Vitamin sun 0,00024 Vitamin A 0,00036 Vitamin D 0.0000053 Water the rest is up to 1000

Example 11. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 1.5%, the starting components are taken in the following quantities, kg:

Skim milk 885.0 Cream 42,4 Whey Protein Concentrate 3.0 Bifilact-AD Ferment 25.0 Bad "Protamine" 10.0 Lingonberry Syrup 23.0 Potassium citrate 1,0 Iron sulfate 0,1009 Zinc Sulfate 0,0705 Vitamin C 0,097 Vitamin E 0.0132 Vitamin sun 0,00036 Vitamin A 0,00084 Vitamin D 0.0000074 Water the rest is up to 1000

Example 12. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 2.5%, the starting components are taken in the following quantities, kg:

Skim milk 813.0 Cream 70.5 Whey Protein Concentrate 4.1 Bifilact-AD Ferment 27.0 Bad "Protamine" 6.2 Black currant berry syrup 24.0 Potassium citrate 1,0 Iron sulfate 0,1009 Zinc Sulfate 0,0705 Vitamin C 0,097 Vitamin E 0.0132 Vitamin sun 0,00036 Vitamin A 0,00084 Vitamin D 0.0000074 Water the rest is up to 1000

Example 13. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 2.5%, the starting components are taken in the following quantities, kg:

Skim milk 861.0 Cream 71.5 Whey Protein Concentrate 3.2 Bifilact-AD Ferment 26.0 Bad "Protamine" 10.0 Raspberry Berry Syrup 20,0 Potassium citrate 0.6 Iron sulfate 0,07 Zinc Sulfate 0.0435 Vitamin C 0,067 Vitamin E 0.0088 Vitamin sun 0,00024 Vitamin A 0,00036 Vitamin D 0.0000053 Water the rest is up to 1000

Example 14. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 3.0%, the starting components are taken in the following quantities, kg:

Skim milk 820.0 Cream 84.5 Whey Protein Concentrate 4.0 Bifilact-AD Ferment 32,0 Bad "Protamine" 6.1 Lingonberry Syrup 26.0 Potassium citrate 1,5 Iron sulfate 0,112 Zinc Sulfate 0,0715 Vitamin C 0,097 Vitamin E 0.0125 Vitamin sun 0,000356 Vitamin A 0,00060 Vitamin D 0.0000070 Water the rest is up to 1000

Example 15. To obtain 1000 kg of fermented milk product for gerodietetic nutrition with a fat content of 3.0%, the starting components are taken in the following quantities, kg:

Skim milk 843.0 Cream 85.0 Whey Protein Concentrate 3.0 Bifilact-AD Ferment 30,0 Bad "Protamine" 9.0 Black currant berry syrup 22.0 Potassium citrate 0.7 Iron sulfate 0.08 Zinc Sulfate 0,053 Vitamin C 0,07 Vitamin E 0.009 Vitamin sun 0,00027 Vitamin A 0,00045 Vitamin D 0.0000058 Water the rest is up to 1000

The product obtained in examples 10, 12, 14, contains an insufficient amount of protein (3.1-3.2% instead of 3.3-3.45%). The content of "Protamine" in the product is below the declared values. This leads to a decrease in the amino acid composition of the product, thereby reducing its biological value.

The product obtained in examples 11, 13, 15, contains an insufficient amount of easily digestible whey protein rich in essential amino acids. In this regard, the biological value of the product is reduced. The increase in the content of "Protamine" in the product above the declared values negatively affects its organoleptic properties, as it gives the product a bitter taste and a pronounced yeast aftertaste and smell.

The inventive fermented milk product for herodietic nutrition has probiotic properties as a result of fermentation with a starter culture consisting of thermophilic lactic streptococci, bifidobacteria and acidophilus sticks, which has a positive effect on human health by normalizing intestinal microflora and stimulating the immune system. The product has a uniform airy consistency, a white with a cream tint color, the taste and smell are sweet and sour-milk with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

The product has high digestibility, contributes to the normalization of human protein metabolism, regulation of body weight, restoration of health, increase immunity. It has a general strengthening, prophylactic effect. The product can be recommended as an additional nutrition for allergic diseases, for the rehabilitation of patients, for example, with traumatic brain injury. The fat content of the product varies from 1.5 to 3.0%. When using vegetable syrup based on fructose (xylitol, sorbitol and other sweeteners), a product with low fat content can be recommended for patients with diabetes mellitus.

The production of the claimed fermented milk product can significantly expand the range of herodietic products.

Claims (1)

A fermented milk product for gerodietetic nutrition, characterized in that it contains skim milk, cream, whey protein concentrate, Bifilact-AD starter, Protamine dietary supplement, vegetable syrup, minerals, vitamins and water in the following contents of the starting components, wt.%:
Skim milk 81.5-88.2 Cream 4.14-8.53 Whey Protein Concentrate 0.46-0.54 Bifilact-AD Ferment 3.0-3.8 Bad "Protamine" 0.7-0.8 Herbal Syrup 2.2-2.6 Minerals 0.09147-0.1785 Vitamins 0.0075784-0.01114763 Water rest