RU2625029C1 - Method for producing yoghurt enriched with coenzyme q10 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: normalized milk is fermented. Coenzyme Q₁₀ is introduced into normalized milk in the form of nanocapsules in the shell of sodium alginate, or sodium carboxymethylcellulose, or konjac gum, or gellan gum, or in the form of microcapsules in the shell of carrageenan, or highly esterified apple pectin, or highly esterified citrus pectin, or low-esterified apple pectin, or low-esterified citrus pectin. The mixture is fermented for 6 hours. Then it is stirred 3 hours later after the fermentation start, and an hour before the fermentation process end. The resulting product is cooled until the clot achieves uniform consistency and predetermined temperature.

EFFECT: range expansion of yoghurt with good organoleptic properties and stable structure of the finished product, which can be recommended as a prophylactic functional food, in particular for elderly persons.

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Description

The invention relates to the dairy industry and can be used in the production of fermented milk functional products.

A known method for the production of calcium-enriched yogurt (US Pat. RF No. 2467583, IPC A23C9 / 13), which provides for the normalization of milk, cleaning the milk mixture, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, in the process of fermentation, a complex food additive is introduced, including lactic acid, sodium lactate, calcium lactate and glycerin.

The disadvantage of this method is the use of glycerol, sodium lactate and lactic acid in the formulation, the appropriateness of the use of which is not explained.

A known method of producing yogurt based on whole cow's milk, containing vegetable filler, sweetener and sourdough from Lactobacillus delbrueclii and Streptococcus thermophilus (US Pat. RF No. 2460306, IPC A23C9 / 123), in which the juice or the fruits of various types of actinidia are used as vegetable filler, and as a sweetener, stevia extract.

The disadvantage of this method is the insufficient prevalence of the vegetable filler used in this method, and the technology for the production of stevia extract is not described.

A known method of producing yogurt (US Pat. RF No. 2348161, IPC A23C9 / 123), which includes preparing a mixture of skim milk, skimmed milk powder and sugar, cleaning the mixture at a temperature of 41-45 ° C, pasteurization of the mixture at a temperature of 95-99 ° C with a holding time of 40-60 min, bringing to a fermentation temperature of 40-42 ° С, applying the starter culture prepared on pure cultures of Bulgarian bacillus (Lactobacterium bulgaricus) and thermophilic streptococcus (Streptococcus thermophilud), ripening to form a clot with an acidity of 75-85 ° T, stirring , cooling the clot to 25-30 ° C, in carrying filler, mixing, cooling and bottling, where pumpkin puree is used as filler.

The disadvantage of this method is its complexity, energy costs for the additional stages of pasteurization, lack of information on the compliance of the obtained product with the requirements of GOST.

A known method of producing a fermented milk product with a high iodine content, where feijoa juice with pulp is used as an enriching component (US Pat. RF No. 2506801, IPC A23C9 / 13).

The disadvantage of this method is the seasonality of the filler (November-December), which implies the procurement and storage for a long period.

A known reservoir method for producing yogurt enriched with a bioavailable form of iodine (US Pat. RF No. 2565556, IPC A23C9 / 13), which provides for the acceptance and quality control of milk, its normalization, cleaning, homogenization, pasteurization, cooling, fermentation, making filler - flour from extruded chickpeas enriched with a bioavailable form of iodine synthesized by a plant during the process of bean sprouting, ripening, stirring, cooling and bottling.

The disadvantage of this method is the need for special cultivation of beans in a nutrient medium of potassium iodide.

The prior art does not know a method for producing yogurt containing coenzyme Q10, a well-known antioxidant drug, which is also often called vitamin coenzyme Q10.

Coenzyme Q10 is also called ubiquinone, which translates as ubiquitous. He was called that because this substance is present in every cell. Ubiquinone is produced in the human body, but with age, its production decreases even in healthy people. Perhaps this is one of the causes of aging. (Link to the original: http://centr-zdorovja.com/koenzim-q10-instrukziya/ MENU Health Center) Coenzyme Q10 is an antioxidant and restores the antioxidant activity of vitamin E. Coenzyme Q10 is used to prevent diseases of the cardiovascular system. It has been shown to be effective in heart failure, coronary heart disease (angina pectoris, myocardial infarction, post-infarction cardiosclerosis), atherosclerosis, arterial hypertension, cardiomyopathy, diastolic myocardial dysfunction, impaired heart rhythm and conduction. Coenzyme Q10 doubles the ability of the immune system to reject alien microorganisms that enter the blood, doubles the level of antibodies and helps to reduce the number of formed tumors, reduce their size and prolong the life of cancer patients.

Given these properties of coenzyme Q10, it can be assumed that yogurts containing this vitamin can be recommended as a functional preventive diet, including for the elderly and senile.

Due to the fact that the prior art does not reveal a method for producing yogurt enriched with coenzyme Q10, the prototype selected a classical method for the production of yogurt, including normalization of milk, cleaning the milk mixture, homogenization, pasteurization, bringing to fermentation temperature, fermentation of normalized milk, fermentation, mixing and cooling the resulting product until the clot reaches a homogeneous consistency and a predetermined temperature (Stepanova L.I. Handbook of a dairy production technologist. Technology and prescription In three volumes, T.1, Dairy products. - SPb .: GIORD, 1999. - S.116-119, 137).

The objective of the invention is the expansion of the range of fermented milk products of a preventive orientation, by enriching it with coenzyme Q10.

The technical result is the expansion of the range of fermented milk products, namely, the proposed method allows to obtain yogurt with good organoleptic properties and a stable structure of the finished product, which contains an increased amount of coenzyme Q10, mainly in a dose set for functional products. Given that they usually recommend taking no more than 40 mg of coenzyme Q10 per day (http://medside.ru/koenzim-q10), in the proposed methodology the content of coenzyme Q10 4.5 mg / 100 ml of the finished product was taken as a basis.

This is achieved by the fact that the following new features are introduced into the method of producing yogurt, including normalizing milk, bringing the fermentation temperature to fermentation, fermenting normalized milk, fermenting, stirring and cooling the resulting product until the clot reaches a uniform consistency and a predetermined temperature:

- after the introduction of activated sourdough for yogurt (Bulgarian bacillus, acidophilus bacillus, lactic streptococcus), 180 mg of coenzyme Q10 is introduced in the form of micro- or nanocapsules in a shell of carrageenan or sodium alginate, or sodium carboxymethyl cellulose, or konjac gum, or gellan or highly esterified apple pectin, or highly esterified citrus pectin, or low ester apple pectin, or low ester citrus pectin;

- sour for 6 hours, and mixing is carried out twice: 3 hours after the start of fermentation and an hour before the end of the fermentation process.

The invention is characterized in the following figures:

In FIG. 1 presents the physico-chemical parameters of yogurts obtained by the proposed method obtained (table 1).

Figure 2 shows the characteristics of the organoleptic characteristics of yogurts obtained by the proposed method obtained (table 2).

The method is illustrated by the following examples illustrating the method of producing 1000 ml of yogurt from normalized cow's milk of 3.2% fat.

EXAMPLE 1

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced, and then 180 mg of coenzyme Q ₁₀ are introduced in the form of microcapsules in carrageenan, they are fermented for 6 hours, and 3 hours after the start the fermentation mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

In this case, Q10 microcapsules in carrageenan can be obtained by the method described in patent No. 2552325 of 06/10/2015, which includes dissolving 100 mg of vitamin Q10 in 1 ml of dimethyl sulfoxide and dispersing the resulting mixture in a suspension of carrageenan in butanol containing 300 mg of the polymer in the presence of 0 , 01 g of the preparation E472c with stirring 1300 r / sec. Then pour 2 ml of benzene and 1 ml of water. The resulting suspension is filtered and dried at room temperature. Alternatively, Q10 microcapsules in carrageenan can be obtained by the method described in RF patent No. 2562561 dated 09/10/2015, where 100 mg of vitamin Q10 is added to a suspension of carrageenan in butanol containing the indicated 300 mg of polymer in the presence of 0.01 g of the preparation E472 s with stirring 1300 rpm Next, pour 2 ml of hexane. The resulting suspension is filtered and dried at room temperature.

EXAMPLE 2

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is introduced, and then 180 mg of coenzyme Q ₁₀ in the form of nanocapsules of vitamin Q10 in sodium alginate is introduced as a nanostructured, fermented for 6 hours moreover, 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Moreover, nanocapsules of vitamin Q10 in sodium alginate can be obtained by the method described in the patent of the Russian Federation No. 2557900 dated 07/27/2015, which includes adding 100 mg of vitamin Q10 to a suspension of sodium alginate in benzene containing 300 mg of the polymer in the presence of 0.01 g preparation E472c with stirring 1300 r / sec. Next, pour 2 ml of hexane. The resulting suspension is filtered and dried at room temperature.

EXAMPLE 3

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is injected, and then 180 mg of coenzyme Q ₁₀ in sodium carboxymethyl cellulose is introduced as a nanostructured additive, it is fermented for 6 hours, and after 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Moreover, nanocapsules of vitamin Q10 in sodium carboxymethyl cellulose can be obtained according to the method described in RF patent 2555556 dated 07/10/2015, which includes adding 100 mg of vitamin Q10 in dimethyl sulfoxide to a suspension of sodium carboxymethyl cellulose in isopropyl alcohol containing 300 mg of the indicated polymer in the presence of 0.01 g of the preparation E472c with stirring 1300 r / s. Then pour 2 ml of chloroform. The resulting suspension is filtered and dried at room temperature.

EXAMPLE 4

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is injected, and then 180 mg of coenzyme Q ₁₀ in the form of nanocapsules of vitamin Q10 in konjac gum are introduced as a nanostructured, fermented for 6 hours moreover, 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Nanocapsules of vitamin Q10 in konjac gum can be obtained by the method described in RF patent 2555753 dated 07/10/2015, including the addition of 100 mg of vitamin Q10 in dimethyl sulfoxide, added to a suspension of konjac gum in isopropanol containing the indicated 300 mg of polymer in the presence of 0, 01 g of the preparation E472c with stirring 1300 r / sec. Next, 2 ml of 1,2-dichloroethane is added. The resulting suspension is filtered and dried at room temperature.

EXAMPLE 5

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is introduced, and then 180 mg of coenzyme Q ₁₀ in the form of nanocapsules of vitamin Q10 in gellan gum is introduced as a nanostructured additive, fermented for 6 hours moreover, 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Moreover, nanocapsules of vitamin Q10 in gellan gum can be obtained by the method described in RF patent 2559577 dated 08/10/2015, which includes adding 100 mg of vitamin Q10 in dimethyl sulfoxide to a suspension of gellan gum in hexane containing the indicated 300 mg of polymer in the presence of 0.01 g preparation E472c with stirring 1300 r / sec. Next, 2 ml of 1,2-dichloroethane is added. The resulting suspension is filtered and dried at room temperature.

      EXAMPLE 6

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is added, and then 180 mg of coenzyme Q ₁₀ are introduced in the form of microcapsules of vitamin Q10 in highly esterified apple pectin, fermented for 6 hours, 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

At the same time, microcapsules of vitamin Q10 in apple highly esterified pectin can be obtained by the method described in RF patent No. 2555472 of 07/10/2015, which includes adding to a 3 g suspension of highly esterified pectin in ethanol 0.01 g of the preparation E472c as a surfactant. The resulting mixture is placed on a magnetic stirrer and include stirring. 1 g of a suspension of vitamin Q10 in 1 ml of dimethyl sulfoxide is transferred to a suspension of pectin in ethanol. Then add 3 ml of benzene, and then 1 ml of distilled water. The resulting suspension of microcapsules is filtered on a 16-class pore filter, washed with toluene, dried in a desiccator over calcium chloride.

EXAMPLE 7

1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced into the prepared milk mixture for fermentation, and then 180 mg of coenzyme Q ₁₀ are introduced in the form of microcapsules in highly esterified citrus pectin, fermented for 6 hours, after 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Moreover, nanocapsules of vitamin Q10 in citrus highly esterified pectin can be obtained by the method described in RF patent 2555472 dated 07/10/2015, which includes adding to a 3 g suspension of highly esterified pectin in ethanol 0.01 g of the preparation E472 c as a surfactant. The resulting mixture is placed on a magnetic stirrer and include stirring. 1 g of a suspension of vitamin Q10 powder in 1 ml of dimethyl sulfoxide and transferred to a suspension of pectin in ethanol. Then add 3 ml of benzene, and then 1 ml of distilled water. The resulting suspension of microcapsules is filtered on a 16-class pore filter, washed with toluene, dried in a desiccator over calcium chloride.

EXAMPLE 8

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is introduced, and then 180 mg of coenzyme Q ₁₀ are introduced in the form of microcapsules in low-esterified apple pectin, fermented for 6 hours, after 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Moreover, microcapsules of vitamin Q10 in apple low esterified pectin can be obtained by the method described in RF patent No. 2555472 of 07/10/2015, which includes adding to a 3 g suspension of low esterified pectin in ethanol 0.01 g of the preparation E472c as a surfactant. The resulting mixture is placed on a magnetic stirrer and include stirring. 1 g of a suspension of vitamin Q10 in dimethyl sulfoxide is added to the suspension of pectin in ethanol. Then add 5 ml of benzene and 1 ml of water. The resulting suspension of microcapsules is filtered on a 16-class pore filter, washed with toluene, dried in a desiccator over calcium chloride.

EXAMPLE 9

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced, and then 180 mg of coenzyme Q ₁₀ are introduced in the form of microcapsules in low-esterified citrus pectin, fermented for 6 hours, after 3 hours after the start of the fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

In this case, microcapsules of vitamin Q10 in low-esterified citrus pectin can be obtained by the method described in RF patent No. 2555472 of 07/10/2015, which includes adding to 3 g of a suspension of low-ester citrus pectin in ethanol 0.01 g of the preparation E472c as a surfactant. The resulting mixture is placed on a magnetic stirrer and include stirring. 1 g of a suspension of vitamin Q10 in dimethyl sulfoxide is added to a suspension of pectin in ethanol. Then add 5 ml of benzene and 1 ml of water. The resulting suspension of microcapsules is filtered on a 16-class pore filter, washed with toluene, dried in a desiccator over calcium chloride.

As can be seen from table 1 (figure 1) and table 2 (figure 2) physico-chemical and organoleptic characteristics of the obtained yoghurts meet the requirements of GOST R 51331-99 "Dairy products. Yoghurts. General specifications. "

Thus, the technical result is the expansion of the range of fermented milk products, with good organoleptic properties and a stable structure of the finished product, which contains an increased amount of coenzyme Q10, in a dose established for functional products, achieved.

Given the properties of coenzyme Q ₁₀ , it can be assumed that yogurts containing this vitamin can be recommended as a functional preventive nutrition for the elderly and senile.

Claims (1)

A method of producing yogurt enriched with coenzyme Q ₁₀ , including fermenting normalized milk, fermenting, stirring and cooling the resulting product until the clot reaches a uniform consistency and a predetermined temperature, characterized in that during fermentation, coenzyme Q ₁₀ is introduced into normalized milk in the form of micro- or nanocapsules , acidify for 6 hours, and stirring was carried out at 3 h after the start of fermentation and one hour before the end of fermentation process, wherein the coenzyme Q ₁₀ is administered in the form of nanocapsules in Obolo ke from sodium alginate or from sodium carboxymethyl cellulose, or from konjac gum, or from gellan gum, or in the form of microcapsules in a shell of carrageenan, or from high esterified apple pectin, or from highly esterified citrus pectin, or low esterified apple citrate pectin .

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