RU2610660C1 - Method for producing acidophilus beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves milk normalization, pasteurization, homogenization and cooling to the fermentation temperature, fermentation by a ferment containing Enterococcus hirae, Lactobacillus acidophilus and Bifidobacterium adolescentis, souring, administering biologically active powder "Stahis", biologically active additive "Flavocen" and stabilizer - cellulose gel, mixing, cooling and packing.

EFFECT: invention allows to obtain a product of more viscous structure, to improve the preventive, functional and synergetic properties of the product and to extend its shelf life.

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Description

Method for the production of acidophilus beverage

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

A known method of producing a fermented milk product, including normalization, pasteurization, homogenization and cooling to the fermentation temperature, the introduction of fermentation, stirring, fermentation, cooling, packaging [USSR Author's Certificate No. 698601, published 11.25.1979].

The closest technical solution is a method for the production of a fermented milk product, including heat treatment, homogenization, cooling to a fermentation temperature, fermentation and fermentation, stirring, cooling, packaging, cooling (USSR Copyright Certificate 1680031, published September 30, 1991).

The disadvantage of this method is the low preventive effect and the duration of the production process.

The technical result of the invention is to obtain a product of a more viscous structure, increase the preventive, functional and synergistic properties of the product, lengthen the shelf life of the finished product.

The technical result is achieved by the fact that the method for producing an acidophilic beverage includes normalizing milk, pasteurizing, homogenizing and cooling the resulting mixture to a fermentation temperature, fermenting with a ferment containing Enterococcus hirae, Lactobacillus acidophilus and Bifidobacterium adolescentis in a ratio of 1: 3: 4, fermenting, introducing Stachis powder and Flavocene dietary supplement in a ratio of 1: 1 in an amount of 0.4-0.8 wt. % and a stabilizer, which is used as a cellulose gel in an amount of 0.3-0.6 wt. %, stirring, cooling, packaging.

The selected ratios of biologically active substances are optimal for enriching the finished product with a vitamin complex and giving it prophylactic properties, since the selected dietary supplements normalize carbohydrate metabolism, lower blood cholesterol and increase immunity. The use of selected strains of cultures in the indicated proportions and the introduction of the stachis biologically active powder and the Flavocene dietary supplement in the ratio 1: 1 in the amount of 0.4-0.8 wt. % and a stabilizer, which is used as a cellulose gel in an amount of 0.3-0.6 wt. % allows you to get a product with increased functional, preventive and synergistic properties of a more viscous structure, during storage of which there is no separation of serum.

Example 1

Milk is normalized in fat with skim milk. Normalized milk is pasteurized at a temperature of 90 ° C, the exposure time is 15-20 s. Pasteurized milk is homogenized. The pasteurized and homogenized milk mixture is cooled to a fermentation temperature of 37-39 ° C and fermented with a starter culture containing Enterococcus hirae strain VKPM B-9069, Lactobacillus acidophilus strain 100 al and Bifidobacterium adolescentis GO-13 in a ratio of 1: 3: 4, in a ratio of 1: 3: 4, wt.%. The mixture is fermented directly in the tank. After ripening, the biologically active powder “Stachis” and the biologically active additive “Flavocene” are introduced in a ratio of 1: 1 in an amount of 0.4 wt.% And a stabilizer, which is used as a cellulose gel in an amount of 0.3 wt. %, until a clot forms with an acidity of 50-54 ° T. At the end of the ripening, the fermented mixture is stirred until a homogeneous consistency is obtained, cooled, fed to a bottling and cooled in a refrigerator with a temperature of 4 ± 2 ° С.

The finished product should have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick (dense) texture (structure).

Example 2

Milk is normalized in fat with skim milk. Normalized milk is pasteurized at a temperature of 90 ° C, the exposure time is 15-20 s. Pasteurized milk is homogenized. The pasteurized and homogenized milk mixture is cooled to a fermentation temperature of 37-39 ° C and fermented with a starter culture containing Enterococcus hirae strain VKPM B-10090, Lactobacillus acidophilus strain 317/402 and Bifidobacterium adolescentis G7513 strain, in a ratio of 1: 3: .%. The mixture is fermented directly in the tank. After ripening, the biologically active additive “Flavocene” is introduced in a ratio of 1: 1 in an amount of 0.8 wt. % and a stabilizer, which is used as a cellulose gel in an amount of 0.6 wt. %, until a clot forms with an acidity of 50-54 ° T. At the end of the ripening, the fermented mixture is stirred until a homogeneous consistency is obtained, cooled, fed to a bottling and cooled in a refrigerator with a temperature of 4 ± 2 ° С.

The finished product should have an acidity in the range of 60-100 ° T, a clean sour-milk taste, a uniform, moderately thick (dense) texture (structure). When using the proposed method, the functional, prophylactic and synergistic properties of the product are increased by increasing viable bifidobacteria cells at the end of the shelf life, the titer of which in the product is 10 ⁷ CFU / cm ³ , and enterococcus and lactobacilli - 10 ⁸ CFU / cm ³ (table. 1 )

Claims (1)

A method for the production of an acidophilic beverage, including normalization of milk, pasteurization, homogenization and cooling of the mixture to a fermentation temperature, fermentation with a starter culture containing Enterococcus hirae, Lactobacillus acidophilus and Bifidobacterium adolescentis in a ratio of 1: 3: 4, fermentation, application of biologically active powder dietary supplement "Flavocene" in a ratio of 1: 1 in an amount of 0.4-0.8 wt. % and a stabilizer, which is used as a cellulose gel in an amount of 0.3-0.6 wt. %, stirring, cooling, packaging.