RU2646133C2 - Method for obtaining vitamin d enriched yoghurt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises introducing into the milk base at the fermentation stage at least 5 mcg per 100 ml of the final vitamin D product in the form of nanocapsules, wherein the core is vitamin D and the shell is made of sodium alginate or carrageenan or gellan gum or sodium carboxymethylcellulose, or konjac gum. Fermentation is carried out for 6 hours, the first stirring is carried out 3 hours after the start of fermentation, the second stirring is performed one hour before the fermentation process ends.

EFFECT: method makes it possible to obtain vitamin D enriched yoghurt with enhanced biological value, preserving the organoleptic properties and stable structure of the finished product without changing the traditional technology.

1 cl, 5 ex, 2 tbl

Description

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

There are a fairly large number of methods for producing dairy products, namely yoghurts, for functional purposes.

A known method for the production of calcium-enriched yogurt (US Pat. RF No. 2467583 IPC A23C9 / 13), which includes 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, lactate sodium, 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, cooling to a fermentation temperature of 40-42 ° С, introducing a starter culture prepared on pure cultures of Bulgarian bacillus (Lactobacterium bulgaricus) and thermophilic streptococcus (Streptococcus thermophilud), fermentation to form a clot with an acidity of 75-85 ° T, stirring , cooling the clot to 25-30 ° C, adding filler, mixing, cooling and bottling, where pumpkin puree is used as filler. The disadvantages of the method are 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 with a high iodine content (US Pat. RF No. 2565556, IPC A23C9 / 13), which provides for the acceptance and quality control of milk, its normalization, purification, homogenization, pasteurization, cooling, fermentation, making filler - flour from extruded chickpeas , ripening, mixing, cooling and bottling.

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

It is known that maintaining a constant concentration of calcium and phosphorus ions in the body largely depends on vitamin D, a deficiency of which can cause bone fractures, osteoporosis, osteomyelitis (bone marrow inflammation), delayed bone marrow formation, lupus erythematosus, chronic gastritis, chronic enteritis, arthritis, psoriasis, and also increases the likelihood of impaired attention and memory problems. In recent years, it has been proven that vitamin D can be used not only for the prevention of fractures, the prevention of senile dementia, etc., but also has strong anti-cancer properties, in particular, it prevents the formation of prostate tumors.

Therefore, the creation of functional foods enriched with vitamin D is an urgent task.

For example, yogurt for feeding children over 3 years of age is known as “Drinking Rastishka,” enriched with vitamin D and calcium, with wild berries according to TU 9222-019-48779702 (Internet source: http://www.goodsmatrix.ru/goods/4600605013847. html). The specified source describes the composition, which includes: skim milk, fruit filler (sugar syrup, blueberry and blackberry puree, concentrated strawberry and raspberry puree, corn starch, fructose, calcium citrate, concentrated lemon and strawberry juices, dye - anthocyanins (extract from grape skins), natural flavoring, vitamin D, sugar, cream, skimmed milk powder, a complex of minerals, yoghurt sourdough, but the production method is not described.

For the prototype, a method was selected for the production of a fermented milk product with a fat content of 0.5-60% enriched with biologically active substances, including sourdough, milk base, biologically active substances, in which vitamins, including calciferol (vitamin D), in the amount of 0.074-0.284 wt.% is introduced into the milk base in the form of an aqueous solution, together with microorganisms, amino acids in an arbitrary sequence and in any combination (Application 2011139693 from 09/29/2011).

The technical task is to expand the arsenal of methods for producing dairy products of a prophylactic orientation, namely the creation of a method for producing yogurt enriched with vitamin D.

The technical result is the expansion of the assortment of fermented milk products, namely yogurt, enriched with vitamin D, with high nutritional and biological value, while maintaining the organoleptic properties and stable structure of the finished product without changing the traditional technology.

This is achieved by the fact that in the method of producing a dairy product, including the introduction of vitamin D into the milk base of 3.2% fat, a new, unknown from the prior art, feature is introduced: vitamin D is introduced into the milk base in an amount of at least 5 μg per 100 ml the finished product at the stage of fermentation in the form of nanocapsules, where the core is vitamin D in a shell of sodium alginate, or in a shell of carrageenan, or in a shell of gellan gum, or in a shell of sodium carboxymethyl cellulose, or in a shell of konjac gum, for vashivanie conducted for 6 hours after the first mixing is carried out 3 hours after the start of fermentation, the second time - an hour before the end of the fermentation process.

An example implementation of the method.

To produce yogurt according to this method, normalized cow's milk of 3.2% fat was used. Production technology includes bringing to a fermentation temperature of 40-41 ° C, fermentation, the introduction of nanocapsules of vitamin D, fermentation, stirring, cooling and bottling.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of yogurt with a nanostructured additive introduced into it. The amount of nanostructured additives was calculated from the fact that the daily dose of vitamin D is 5.0-10.0 μg. Therefore, in the proposed method, 5 μg of vitamin D per 100 ml of the finished product is calculated from a standard portion.

EXAMPLE 1

Into a 3.2% fat mixture prepared for fermentation, 1 g of activated yeast for yogurt is added (Bulgarian stick, acidophilic stick, streptococcus lactic acid), and then 200 μg of vitamin D in carrageenan is introduced as a nanostructured additive, it is 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. In this case, vitamin D nanocapsules in a carrageenan shell are prepared according to the method described in RF patent No. 2562561 dated 09/10/2015, according to which 100 mg of vitamin D 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 with stirring 1300 r / s. 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 200 μg of vitamin D in sodium alginate is introduced as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the beginning 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, vitamin D nanocapsules in a shell of sodium alginate are prepared according to the method described in RF patent No. 2557900 dated July 27, 2015, according to which 100 mg of vitamin D is added to a suspension of sodium alginate in benzene containing the indicated 300 mg of polymer in the presence of 0.01 g with stirring 1300 r / s. 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 acid) is introduced, and then 200 μg of vitamin D is introduced into sodium carboxymethyl cellulose as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the beginning 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, vitamin D nanocapsules in a shell made of sodium carboxymethyl cellulose are prepared according to the method described in RF patent No. 2555556 of July 10, 2015, according to which 100 mg of vitamin D is added to a suspension of sodium carboxymethyl cellulose in isopropyl alcohol containing the indicated 300 mg of 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 acid) is introduced, and then 200 μg of vitamin D in konjac gum is introduced as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the beginning 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, vitamin D nanocapsules in a konjac gum shell are prepared according to the method described in RF patent No. 2555753 dated 07/10/2015, according to which 100 mg of vitamin D is added to a suspension of konjac gum in isopropanol 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 5

Into the prepared milk mixture, 1 g of activated yeast for yogurt (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acidum) is introduced, and then 200 μg of vitamin D in gellan gum is added as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the beginning 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. At the same time, vitamin D nanocapsules in a gellan gum shell are prepared according to the method described in RF patent No. 2559577 dated 08/10/2015, according to which 100 mg of vitamin D is added to a suspension of gellan gum in hexane containing the indicated 300 mg of polymer in the presence of 0.01 g with stirring 1300 r / s. Next, 2 ml of 1,2-dichloroethane is added. The resulting suspension is filtered and dried at room temperature.

Physico-chemical and organoleptic indicators of yogurt obtained by the above examples are presented in table 1 and 2.

From tables 1 and 2 it can be seen that the yogurts obtained by the above examples of the proposed method meet the standard requirements for these products in relation to physico-chemical and organoleptic characteristics. The method allows to obtain yogurts enriched with vitamin D, useful for all age groups, and especially for the elderly and senile.

Thus, the technical result - the expansion of the assortment of fermented milk products, namely yogurt enriched with vitamin D, which has high nutritional and biological value, while maintaining the organoleptic properties and stable structure of the finished product without changing the traditional technology, has been achieved.

Claims (1)

A method for the production of vitamin D-enriched yogurt, including the introduction of vitamin D into a milk base of 3.2% fat, characterized in that vitamin D in an amount of at least 5 μg per 100 ml of the finished product is introduced into the milk base at the stage of fermentation in the form of nanocapsules where the core is vitamin D, and the shell is made of sodium alginate, or carrageenan, or gellan gum, or sodium carboxymethyl cellulose, or konjac gum, while fermentation is carried out for 6 hours, the first stirring is carried out after 3 hours after the beginning of the fermentation, the second time - an hour before the end of the fermentation process.