RU2647770C1 - Method for producing boiled fermented milk containing nanostructured iodide of potassium - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and nanotechnology. During the fermentation process, a nanostructured additive comprising potassium iodide in the konjac gum or potassium iodide in a high or low esterified apple or citrus pectin is introduced into the resulting product.

EFFECT: invention provides a preventive properties of the product.

1 cl, 2 tbl, 5 ex

Description

The invention relates to the dairy industry and can be used to obtain a dairy product, in particular fermented baked milk.

A known method for the production of fermented baked milk (SU 1358888 A1, 12/15/1987), providing for the normalization of milk, homogenization, heating the normalized mixture, adding additives, mixing, cooling to the fermentation temperature, introducing fermentation, fermentation and cooling.

The disadvantage of this method is the high energy consumption for the process of languishing milk, in addition, the product does not have functional (in particular, bifidogenic) properties.

The closest in technical essence to the proposed method is a method for producing a fermented milk product with similar organoleptic characteristics, having bifidogenic properties through the use of additives, which are a mixture of milk raw materials, consisting of 10-14% lactulose in a concentration of 1.5-2 in the final product 5% (RU 2329652, IPC A23C 9/13).

The disadvantage of this method is that the resulting product is not, in the usual sense, fermented baked milk and is an analog of fermented baked milk.

The technical result of the proposed method is to reduce energy consumption by eliminating the operation of languishing, due to the fact that the use of ready-made baked milk, as well as to impart valuable properties to the product using nanostructured potassium iodide.

The technical result is achieved as follows. Baked milk of 4% fat is heated to 40-41 ° C, yeast is added, then an additive consisting of nanostructured potassium iodide is added, ripening, stirring, cooling and bottling.

The use of nanostructured potassium iodide allows the resulting product to be used as preventive nutrition for all ages of consumers by increasing iodine in it.

Nanocapsules of potassium iodide obtained in accordance with US Pat. RF №2595820 from 08/27/2016 and №2595825 from 08/27/2016.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of ryazhenka with a nanostructured additive introduced into it.

EXAMPLE 1

0.5 g of activated fermented fermented fermented milk (Streptococcus salivarius subsp. Thermophilus, Enterococcus faccium) is added to prepared for fermentation dairy milk mixture of 4% fat, and then 40 mg of nanostructured potassium iodide are introduced into konjac gum as an additive, fermented for 10 hours, and 4 hours after the start of the fermentation, the mixture was 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.

EXAMPLE 2

0.5 g of activated fermented fermented fermented milk (Streptococcus salivarius subsp. Thermophilus, Enterococcus faccium) is added to prepared for fermentation dairy milk mixture of 4% fat, and then 40 mg of nanostructured potassium iodide in highly esterified apple pectin is added as an additive, squash for 10 hours, and 4 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.

EXAMPLE 3

0.5 g of activated fermented fermented fermented milk (Streptococcus salivarius subsp. Thermophilus, Enterococcus faccium) is added to prepared for fermentation dairy milk mixture of 4% fat, and then 40 mg of nanostructured potassium iodide in highly esterified citrus pectin is added as an additive, squash for 10 hours, and 4 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.

EXAMPLE 4

0.5 g of activated fermented fermented fermented milk (Streptococcus salivarius subsp. Thermophilus, Enterococcus faccium) is added to prepared for fermentation dairy milk mixture of 4% fat, and then 40 mg of nanostructured potassium iodide in low-esterified apple pectin is introduced as an additive, squash for 10 hours, and 4 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.

EXAMPLE 5

0.5 g of activated fermented fermented fermented milk (Streptococcus salivarius subsp. Thermophilus, Enterococcus faccium) is added to prepared for fermentation dairy milk mixture of 4% fat, and then 40 mg of nanostructured potassium iodide in low-esterified citrus pectin is added as an additive, for 10 hours, and 4 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.

Organoleptic properties of the obtained product are presented in table 1, physico-chemical properties in table 2.

Thus, in terms of its organoleptic and physicochemical properties, the product complies with GOST 31455-2012.

Claims (1)

A method of producing fermented baked milk, characterized in that in the process of fermentation, a nanostructured additive is introduced into the resulting product, including potassium iodide in konjac gum or potassium iodide in high or low esterified apple or citrus pectin.