RU2597980C2 - Method for production of synbiotic functional fermented milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to a method for production of fermented milk product. Present method involves the following steps: pasteurising milk, cooling milk to the fermentation temperature, introducing 3 wt. % of combined bacterial starter into milk while stirring, the latter consisting of acid-forming of pure cultures: Streptococcus thermophilus RNCIM/Russian National Collection of Industrial Microorganisms v-10089 and Enterococcus durans RNCIM/Russian National Collection of Industrial Microorganisms v-8731, which are used at the ratio of 1:1, milk ripening for 4 hours till curd formation, adding pectin into the ripened milk in the amount of 0.5 wt. %, stirring, packaging and cooling.

EFFECT: invention ensures the production of a synbiotic functional fermented milk product with the living microorganism content of 10¹¹ CFU/cm³.

1 cl, 1 ex

Description

The invention relates to the dairy industry and can be used in dairy plants for the production of dairy products for functional purposes, which have prophylactic properties and are suitable for dietary nutrition.

A known method for the production of sour-milk pasty product (RF Patent No. 2376779, A23C 23/00, published on December 27, 2009), including pasteurization of dairy raw materials, cooling them to the fermentation temperature, introducing acidophilic bacillus, thermophilic streptococcus and bifidobacteria, souring, cutting clot, cooling, self-pressing and filling. Whole milk is used as raw milk. Microorganism cultures are used immobilized on a mixture of gelatin, pectin and starch in a ratio of 5: 1: 1, followed by their drying. As a filler, a vegetable filler is used - sea buckthorn in syrup, or carrot puree, or chicory in syrup. The invention improves the dietary properties and nutritional value of the finished product.

The disadvantage of the proposed method is the complexity of the process; excessive increase in acidity due to the development of acidophilus bacillus, which is part of the starter microflora.

A known method for the production of fermented milk drink "Health" (RF Patent No. 2035155, A23C 9/12, publ. 04/27/1999), providing for the introduction into the normalized mixture after purification of zosterol (sea pectin), pre-mixed with 5 parts of sugar or honey and dissolved in pasteurized and chilled water. The mixture is homogenized, pasteurized, cooled to a fermentation temperature, a starter containing Lactobacterium bulgaricum and Streptococcus thermophilus is added. The resulting mixture is ripened, the clot is cooled, mixed and poured. At the end of ripening, you can add sugar, or honey, or fruit and berry syrup to the drink. The method allows to increase the nutritional value and therapeutic properties of the drink, as well as improve its organoleptic characteristics.

The disadvantages of the proposed method is the complexity and duration of the process and an excessive increase in acidity due to the development of the Bulgarian stick, which is part of the starter microflora.

A known method for the production of yogurt from buttermilk (RF Patent No. 2529963, A23C 9/12, publ. 03/27/2014), including pasteurization, cooling to the fermentation temperature, the introduction of yeast, mixing, ripening, packaging and ripening, characterized in that As a combined starter culture, a mixture of pure cultures of lactic acid microorganisms Streptococcus thermophilus VKPM B-10089, Enterococcus durans VKPM B-8731 and Enterococcus hirae VKPM B-9069, in a 1: 1: 1 ratio, skimming buttermilk for 4-6 hours containing KOE / cm ³ - 10 ¹⁰ .

However, the method has the following disadvantage: there is no pectin in the product, as a result of which the functional properties of the finished fermented milk product are reduced.

The closest technical solution (prototype) is a method of producing a fermented product from buttermilk (RF Patent No. 2380912, A23C 17/02, publ. 2014), which provides for the concentration of buttermilk by evaporation to a solids content of 10-14%, pasteurization of buttermilk, cooling to the fermentation temperature, the introduction of starter culture, characterized in that after concentrating the buttermilk, a sweetening component or granulated sugar is added, the culture of microorganisms Lactobacterium bulgari immobilized on a mixture of gelatin and pectin is used as a starter culture cum, Streptococcus thermophilum and Bifidobacterium bifidum, the mixture is kept at 36-38 ° C for 2-3 hours, the plant component is added, mixed, packaged, cooled to 6 ± 2 ° C and gelled for 30-36 hours. When using the proposed the method of production of a fermented product from buttermilk increases the shelf life of the probiotic properties of the product through the use of probiotic cultures of microorganisms in an immobilized form, since the process of immobilization of microorganisms helps maintain cell viability in adverse conditions, and a herbal ingredient that plays the role of a probiotic. The radioprotective properties of the product are due to the presence of pectin, since its individual forms have the ability to bind and remove certain toxic substances from the body. Organoleptic characteristics of the product are improved due to the introduction of flavoring components.

However, the method has the following disadvantages: the complexity and duration of the process, high acidity of the finished product.

The objective of the invention is to expand the assortment of synbiotic fermented milk functional products, simplifying and reducing the duration of the process, the lack of build-up in the product of excessive acidity.

This problem is solved by the fact that in the method for producing a fermented milk product as a combined bacterial starter culture, a mixture of pure cultures of lactic acid microorganisms of selection of the Research Institute of Biotechnology of the Gorsky GAU Streptococcus thermophilus VKPM B-10089 and Enterococcus durans VKPM B-8731, which are deposited in the All-Russian collection of industrial microorganisms, is used Research Institute of Genetics (VKPM), in the amount of 3 wt. % in a ratio of 1: 1, at 10 ¹⁰ CFU / cm ³ , and pectin is used as a prebiotic additive.

The proposed method contains a prebiotic additive - pectin and a high number of live lactobacilli with antagonistic activity against pathogenic and conditionally pathogenic bacteria, high clot formation rate, stable high-tech properties and biological value.

The method is as follows.

The method includes pasteurizing and cooling milk to a fermentation temperature, introducing a combined bacterial starter culture, mixing, fermenting, adding pectin, stirring, cooling and packing into containers. Milk is pasteurized at a temperature of 85 ± 2 ° C for 10 minutes. Pasteurized milk is cooled to a fermentation temperature of 37 ° C and sent to a reservoir (bath) for fermentation. In the prepared for ripening milk contribute with stirring 3 wt. % combined bacterial starter culture, consisting of acid-forming cultures of Streptococcus thermophilus VKPM B-10089 and Enterococcus durans VKPM B-8731, which are used in a 1: 1 ratio, respectively. These bacteria belong to the streptococci of the mesophilic and thermophilic groups, selected according to their ability to develop over a wide temperature range for 4-6 hours, synthesize vitamins, antibiotic substances that suppress pathogenic and conditionally pathogenic bacteria at CFU / cm ³ - 10 ¹⁰ , which increases useful properties of a fermented milk product prepared by the proposed method. In addition, milk streptococci provide high organoleptic characteristics of the product. Thermophilic streptococci along with other lactococci improve the consistency of the product, reducing the likelihood of separation of serum. The process of ripening is carried out at a temperature of 37 ° C until a clot with an acidity of 70 ± 5 ° T for 4-6 hours. At the end of the fermentation process, pectin is added to fermented milk in an amount of 0.5 wt. % and mix for 5 minutes. Packing in containers is carried out after ripening the product and adding pectin. The fermented milk product is cooled to a temperature of not more than 8 ° C in cold stores. Along with cooling, the product ripens. The shelf life of the finished product is 14 days at a temperature of 4 ± 2 ° C.

Thus, in comparison with the prototype, the proposed method for producing a fermented milk product is distinguished by a simple technological scheme, low labor costs while obtaining a high-quality product with high consumer rates and a preventive effect.

This method allows to solve the problem of expanding the range of synbiotic fermented milk functional products containing a high number of live cells of lactic acid bacteria with prophylactic properties and high activity of acid formation.

The inventive method allows to obtain a fermented milk product with high biological value. Preventive properties are ensured by the presence in the starter culture of a high number of live lactobacilli - active antagonists of pathogenic and conditionally pathogenic bacteria (KOE / cm ³ - 10 ¹⁰ ), capable of exerting a pronounced effect on the undesirable microflora of the gastrointestinal tract and possessing resistance to external environmental factors, and also the presence of pectin in the finished product. The fermented milk product made by the proposed method can be used for prophylactic purposes to correct immunodeficiencies, restore and develop its own beneficial intestinal microflora, and also to cleanse and excrete harmful substances such as toxic metal ions, radioactive elements, and pesticides from the body.

For the production of a fermented milk product, milk is used with an acidity of not more than 19 ° T and a density of not less than 1.027 g / cm ³ .

Example 1. Obtaining a synbiotic fermented milk functional product enriched with pectin in a reservoir way. Milk is pasteurized at a temperature of 85 ± 2 ° C for 10 minutes. Pasteurized milk is cooled to a fermentation temperature of 37 ° C and sent to a reservoir (bath) for fermentation. In the prepared for ripening milk contribute with stirring 3 wt. % combined bacterial starter culture, consisting of acid-forming cultures of Streptococcus thermophilus VKPM B-10089 and Enterococcus durans VKPM B-8731, which are used in a 1: 1 ratio, respectively. The milk is fermented at a temperature of 37 ° C until a clot forms with an acidity of 70 ± 5 ° T for 4-6 hours, while the number of living microorganisms in the finished product is 10 ¹⁰ -10 ¹¹ KOE / cm ³ . At the end of the fermentation process, pectin is added to fermented milk in an amount of 0.5 wt. %, stirred for 5 minutes and served by bottling by gravity or pump. The packaging of the finished fermented milk product is carried out on a filling and capping machine. The fermented milk product in the package is cooled to a temperature of not more than 8 ° C in refrigerators. Along with cooling, the product ripens. The shelf life of the finished product is 14 days at a temperature of 4 ± 2 ° C.

The invention can be used both in dairy kitchens in the production of small volumes of functional antibiotic fermented milk product, and in dairy plants for large-scale production of said fermented milk product.

Claims (1)

A method for the production of a functional antibiotic fermented milk product with the content of live microorganisms 10 ¹¹ CFU / cm ³ , including pasteurization of milk, cooling milk to the fermentation temperature, adding 3 wt. %, consisting of acid-forming pure cultures of Streptococcus thermophilus VKPM B-10089 and Enterococcus durans VKPM B-8731, which are used in a 1: 1 ratio, fermenting milk until a clot forms within 4 hours, adding pectin to fermented milk in an amount of 0.5 wt. . %, mixing, packaging and cooling.