RU2668402C1 - Method for production of yogurt with functional properties - Google Patents

Abstract

FIELD: dairy industry.SUBSTANCE: invention relates to dairy industry. Method provides for the normalization of goat milk or a mixture of goat's milk and cow's milk in a ratio of 1:5 to 5:1, bactofugation,addition of mannitol and/or sorbitol and/or isomaltite and/or erythritol, and/and sucralose, and/and polydextrose in a ratio and amount, providing 15 % of the daily functional norm in 100 g of yoghurt. Homogenize the mixture, its pasteurization at a temperature of 76 ± 1 °C with an exposure time of 20 s and cooling to the fermentation temperature of 38 ± 2 °C. Bring the yoghurt starter, ripen for 6 ± 1 hour to pH 4.2 ± 0.2, cooled, add the fruit filler in the stream and heat the mixture at a temperature of 55–62 °C with an exposure time of 10–30 s followed by cooling to a temperature of 20 ± 2 °C. Then, the bacterial concentrate is introduced in a lyophilized form with probiotic cultures of Lactobacillus acidophilus and Propionibacterium shermanii in a ratio of 1:1 in an amount that ensures their content of 10CFU in the finished product, and aseptically make creatine, betaine and choline in an amount of 8–10; 10 and 5.5 kg respectively. After that, pre-packing and pre-cooling to a temperature of 4 ± 2 °C for 8–16 hours.EFFECT: method allows to obtain a product with increased probiotic and functional properties.1 cl, 2 ex, 2 tbl

Description

In the world, the time of disease of the population varies widely [1]. In many countries, there is an increase in the proportion of people in transition between health and disease, maladaptation and pre-illness, an increase in the adverse effects of pollution of the internal environment of the human body and the growth of various toxic allergic and genetic disorders [2].

The solution to the most important national problem - improving health and prolonging the life of the country's population - is associated with providing adequate, biologically adequate nutrition for all age and social groups of citizens of the Russian Federation. A functional food product is intended for the systematic use in the composition of food rations by all age groups of a healthy population, has scientifically substantiated and proven properties, reduces the risk of developing nutrition-related diseases, prevents or replenishes nutrient deficiencies, maintains and improves health due to the presence in its composition physiologically functional food ingredients [3]

Scientific factors include: evidence that the vast majority of the so-called civilization diseases (cardiovascular diseases, hypertension, obesity, some types of malignant tumors, diabetes, allergies, etc.) are nutritionally dependent diseases and can be adjusted by appropriate diets; paradigm shift in nutritional science. New paradigms take into account the final effect of nutrients on health, not only depending on their quantity (norm), but also on possible interactions with other substances that come with food [4].

Today, the food industry is trying to create an FPP of the third millennium with antioxidant, cholesterol-regulating, anti-cancer, and other useful properties [5]. Almost all natural foods can be considered functional, since some enhance the protective functions of the body, adjust their predisposition to various diseases, and in general extend human life [6].

Functional nutrition products contain only useful substances, do not contain any harmful chemical compounds and are absolutely safe. In the production of functional products, as a rule, unique biotechnologies are used, which make it possible to preserve and improve the beneficial natural properties of the plant or animal components used in the manufacture. Unlike ordinary foods, functional foods contain much more vital biologically active substances, which are always well balanced among themselves [7].

Among the conceptual approaches to the formation of the FPP assortment, the most important are [8-11]:

- the creation of products using microorganisms of probiotics that have positive effects on the human body with the natural method of administration;

- decrease in calorie intake;

increase in nonspecific resistance of the body to adverse factors, including infectious diseases,

- reducing the risk of developing diseases and metabolic disorders;

- excretion of foreign substances, toxins, allergens,

- the inclusion in the FPP of functional ingredients that moderately stimulate the secretory and motor function of the digestive system, etc.

The most important consumer of FPP is school-age children, since the most pronounced decrease in health indicators is observed precisely in this age segment of the child’s life, characterized by the activity of the endocrine system [10].

However, in the next decade, an increase in the population falling into the group of the so-called "young middle-aged" is expected. The population of the Russian Federation over 45 years old in 2020 will reach 50%. This age is the most active in the social and physical plan of activity, in which the intensity of participation in professional activity, involvement in it is at its peak, pushing into the background the control of the intake of necessary nutrients in the right amount.

There is also a noticeable increase in part of the elderly population. FPP, called gerodietichesky, are intended for people of advanced (60-74 years old) and senile (75-89 years old) age, which currently in the Russian Federation more than 40 million people, and their share in the total population exceeded 20% [7].

Yoghurts are one of the preferred products at any age that meets the above conceptual approaches to the FPP assortment and allows you to solve the problems of balanced food rations. Especially valuable are yogurts made using goat milk.

Goat milk and products from it strengthen the human immunity, increase potency, remove radionuclides and slow down aging. Doctors recommend them for metabolic disorders, allergies, diathesis, diseases of the respiratory tract, digestive system, bronchial asthma, tuberculosis, and visual impairment. Goat milk products are especially valuable for the nutrition of children, lactating and pregnant women, persons with intolerance to cow's milk [12, 13]. According to some researchers, due to the lower content or complete absence of casein αs 1 protein, goat milk causes fewer allergic reactions and digestive disorders than cow's milk. The fat globules of goat's milk are significantly smaller (natural homogenization) than in cow's milk, so they are absorbed as efficiently as possible. In goat milk, the content of ω-3 and ω-6 polyunsaturated fatty acids is closer to the optimal ratio, as well as a high content of conjugated linoleic acid.

All this has a beneficial effect on the cardiovascular system and normalization of metabolism, which contributes to health and longevity. Many people do not like the taste of goat milk, which is completely corrected by the selection of starter culture for its fermentation. Thus, according to studies of the amino acid, vitamin, mineral and fatty acid composition, it was found that goat milk is superior to cow milk in a number of ways, which makes it possible to use it as a component of various food products, including “live” probiotics.

In the last decade, the opinions of doctors about the effectiveness of “living” probiotics have been divided, since potentially probiotic cultures rarely overcome the acid, bile and enzymatic barriers, unless probiotics are encapsulated [14]. In this regard, it is important to change the mentality of producers and consumers in relation to functional foods with a probiotic effect. The method of quasicapsulation of probiotic microflora will make it possible to obtain food products that are not inferior to highly effective encapsulated bacterial preparations with probiotics for the correction of human normoflora.

The primary task of developers and manufacturers of fermented dairy products is to increase the assortment of products with enhanced immunoprophylaxis properties at different levels, which favorably affect the normal flora for various categories of consumers.

Normoflora is:

- indigenous (permanent, resident) microflora, which, colonizing the surface of the mucous cells, adjoins the membranes of enterocytes or is located in close proximity to the surface of the epithelium, in the layer of mucin adjacent to the villi cells in the lower parts of the small and large intestines and forms a biofilm covering the membranes epithelial cells. In view of this principle, microorganisms associated with the mucous membrane are also called mucosal microflora (M-flora), i.e. the layer of mucin that lives in the thickness, covering the epithelium and making up the microbial-tissue complex of the intestine of MTKK, participating in membrane membrane digestion;

- autochthonous microflora, which is composed of bacteria localized in the intestinal lumen, it is also called cavity (P-microflora); microorganisms of autochthonous microflora are hundreds of times less resistant to adverse factors compared with bacteria that are in the biofilm, but are relatively more constant than allochthonous microflora.

- allochthonous (transient or temporary) - located in the gastrointestinal tract for only a few days, while in the process of its life activity a number of biologically active substances playing the role of subtle regulators of life activity of the autochthonous and indigenous normoflora.

The composition of the P- and M-microflora of the digestive tract can vary significantly in quantitative and qualitative characteristics in different people, but differs in constancy in a particular adult individual developing from the moment of its birth under the specific influence of environmental conditions, diet, diseases, stressful situations.

Medical practice presents established requirements for probiotics, which basically boil down to three factors:

Microorganisms should be:

- absolutely safe, to be normal representatives of indigenous or autochthonous normoflora with accurate taxonomic identification, to form permanent colonies in the small and large intestine through biofilm;

- able to survive while passing through the gastrointestinal tract;

which have a specific healing effect on the host organism (stimulate the immune response, secretion and production of compounds such as short-chain fatty acids, bacteriocins, or act on the basis of other mechanisms of antibiotic activity).

However, studies of recent years have shown that these factors contain contradictions that undermine the foundations of the requirements for effective probiotics:

1. The strains of microorganisms, previously attributed to probiotics, in the vast majority of cases is an allochthonous (temporary) part of the normoflora. Moreover, it is difficult to cause long-term qualitative and quantitative changes in the intestinal microflora in an adult immunocompetent person [15]. In experiments, the introduction of bacteria led to a change in the composition of microflora for a short time, but the primary composition was soon restored. It is necessary to stimulate the restoration of the intestinal microflora of its own, and not rely on the substitution effect of probiotic microorganisms coming from the intestines from the outside, which are inevitably rejected by the evolutionarily formed M-flora.

2. Indeed, the lack of effectiveness of many probiotics is due to inactivation of the active substance of the drug under the influence of acid (in the stomach), bile (in the duodenum) and enzymatic barrier (all parts of the small intestine). But even after overcoming these barriers and reaching the colon with a probiotic microorganism, colonization of even P-microflora rarely occurs, the likelihood of antagonism of “probiotic against the host” is significant.

Based on the obtained experimental data, on the one hand, there are recommendations: when choosing probiotics, preliminary investigate the biocompatibility in vitro of probiotic microorganisms with indigenous normoflora strains of the person who is supposed to undergo probiotic therapy or probiotic prophylaxis [15]. On the other hand, FPPs are not medicines and are intended for daily use in order to optimize the functions of the human body and cannot be subjected to biocompatibility with their own normoflora by an individual consumer.

Moreover, the introduction of a lyophilized acid, enzyme-bile-resistant probiotic in a state of "quasicapsulation" - i.e. as if a capsule-protected probiotic, which is in an anabiotic state, and the creation of such conditions of “quasiracapsulation”, under which the beginning of the phase of the logarithmic phase of the probiotic would coincide with getting into the section of the small or large intestine in the corresponding taxonomy, which increases the likelihood of including the probiotic in the P-microflora .

Thus, the nutritional level of action of probiotic microorganisms of yogurt is supplemented by casicapsulated microflora.

Only in the case of the indicated biocompatibility does the logarithmic growth phase of the probiotic unfold, its adhesion as a part of the autochthonous microflora of the gastrointestinal tract, antibiotic activity against the microbiota PiUPM, active release of metabolites important for indigenous M-flora, for example, short-chain fatty acids, or stimulation of the immune response in accordance with the third nutritional level of action of probiotics - cellular and humoral immunity [15].

The principle of “quasicapsulation” that we called is that lyophilized probiotic cultures are introduced into the product in an adequate high (10 ¹⁰ CFU) for the probiotic effect in the state of suspended animation, in which they do not exhibit the probiotic against the host biocompatibility and are better purified from acid, bile and gastrointestinal enzymes [14].

There are methods for the production of dairy products, including yogurt, in which functional properties are achieved by using goat milk as a raw material [16].

The disadvantage of these production methods is the low probiotic effect of the resulting product and insufficient functional properties.

The closest in technical essence to the proposed method is a method for producing yogurt [17], which includes the use of whole milk of goat or a mixture of goat and cow milk in a ratio of 1: 5 to 5: 1, respectively, whole milk is taken by weight and quality, cooled to temperature 4 + 2 ° C and served in the storage tank (no more than 6 hours), then milk is heated to a temperature of 55 ± 2 ° C and served for cleaning, then the milk is normalized in a stream and subjected to bactofugation. Part of the normalized milk is reserved, hydrocolloids are introduced, which use the Stemix Oil complex stabilizing system, including modified starch, gelatin, pectin, milk protein concentrate or Stemix Ultra, including modified starch, guar gum, pectin, milk protein concentrate, or "Multec MT", including modified starch, guar gum, pectin, edible gelatin, milk protein concentrate. At the same time as the hydrocolloids, a sweetening component is added to the mixture. Then the resulting mixture is mixed in a stream with normalized milk and enters the homogenizer. Homogenization is carried out at a pressure of 20-25 MPa. Next, the mixture is pasteurized at a temperature of 75-77 ° C with an exposure of 20 s. The mixture is cooled to a fermentation temperature of 38 ± 2 ° C and sent to a fermentation tank, fermented with a starter culture (or bacterial concentrate) for yogurt with cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus, the mixture is stirred for 15 minutes and left alone for 35 ± 5 min, stirred again for 15 min and left alone until ripening. Fermentation is carried out for 6 ± 1 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.2 ± 0.2. Fermented product is cooled to a temperature of 20 ± 2 ° C. Fruit filler, which is used aseptic processed and specially prepared fruits and berries stored at a temperature of 4 ± 2 ° C, is added to the product, the resulting mixture is served for thermalization at a temperature of 55-62 ° C with a holding time of 10-30 s and subsequent cooling to a temperature of 20 ± 2 ° C, then the bacterial concentrate is introduced in lyophilized form, including probiotic strains of Lactobacillus acidophilus and Propionibacterium shermaii in a ratio of 1: 1 in an amount ensuring their content of 10 ¹⁰ CFU in the finished product. After cooling, creatine is aseptically added.

Thus, sensitive ingredients (probiotic cultures in lyophilized form, which are in an anabiotic state) do not participate in the fermentation of the product, and with appropriate selection by the principle of quasicapsulation, they do not exhibit “nrobiotic versus the host” biocompatibility and are better purified from acid, bile and gastrointestinal enzymes.

The finished product is served on packaging with a temperature of 20 ± 2 ° C and is cooled for 10 ± 2 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The duration of storage of yogurt is 90 days.

The disadvantage of this method of producing yogurt is the low level of functional action. The use of a complex stabilizer, the overwhelming majority of the ingredients of which is not functional, is also ambiguous for consumers to solve the problem of increasing shelf life.

An object of the invention is to obtain functional yogurt with a wide range of functional effects, with a high survival rate of probiotic microflora in the intestines of the consumer.

Increased functional properties of the finished product are provided by goat milk and probiotic microflora, introduced into the product in compliance with the principle of quasicapsulation, a sweetener related to functional ingredients, as well as additional minor functional ingredients betaine and choline.

So mannitol (mannitol) - polyhydric alcohol is approximately 50% less sweet in weight than sucrose, breaks down in the digestive tract slowly and is a nutrient medium for microflora, contributing to its rapid reproduction. Mannitol is sometimes used as a remedy for constipation, has a refreshing effect. The average functional norm is less than 10 g of mannitol [18].

The sweetness of sorbitol is about 0.6 by weight of the sweetness of sucrose, and the calorific value is 3.4 kcal / g. Sorbitol has a choleretic and laxative effect helps the body reduce the consumption of vitamins, helping to improve the microflora of the gastrointestinal tract. This sweetener is also a choleretic agent. Sorbitol-based food stays fresh for a long time. Sorbitol usually enters the human body with all kinds of fruits. The fruits of mountain ash and blackthorn are especially rich in them. With long-term storage of fruits and berries, sorbitol gradually turns into fructose. The average functional dose is less than 10 g of sorbitol.

Erythritol (erythritol) - a polyhydric alcohol with a sweetness of 0.7 from the sweetness of sugar by weight. It is found in small quantities in grapes, melons, pears, and also in wine. It is less sweet than sucrose. Bacteria do not cause erythritol oxidation; therefore, it does not contribute to the development of caries [18].

Isomalt (isomalt) is a polyhydric alcohol having 0.45-0.65 of the sweetness of sugar by weight, obtained from regular sugar. It is often used in food production, since it has qualities close to sugar, but it does not crystallize so quickly. Like other polyhydric alcohols, isomaltitis when abused gives a laxative effect, so adults are not recommended to eat more than 50 g per day, and children more than 25 g.

Sucralose is also obtained from regular sugar, and the usual taste remains unchanged. The maximum daily dose of Sucralose intake is 5 mg per 1 kg of body weight. Sucralose is 600 times sweeter than sugar, and therefore the taste effect is achieved with minimal amounts of this sweetener. Sucralose does not break down in the body, has practically no calories and does not cause tooth decay [18].

Polydextrose (water-soluble dietary fiber) has a sweetness of about 0.2 from sucrose. As a food supplement, polydextrose is widely used in the creation of products with a low sugar content, as it is very similar to sucrose in technological characteristics and successfully replaces it in many formulations. Its energy value is only 1 kcal / g, i.e. 4 times less than that of sugar, polydextrose has a highly branched structure, it is a less accessible substrate for intestinal microflora compared with other prebiotic fibers and is utilized gradually and evenly. Therefore, the level of tolerance of polydextrose compared with other prebiotics is quite high. It is noted that even with a single dose of 50 g of polydextrose in the human body, there are no undesirable effects. Polydextrose is made from natural products, has a low content of calories, fat, cholesterol, sodium, effectively prevents constipation, hypertension, diabetes, a disease with a high content of lipids in the blood, regulates lipid metabolism in the human body, lowers blood cholesterol, removes it from the human body toxins and improves facial skin [18].

The consumption of food containing these sweeteners helps to reduce blood glucose compared to foods containing sugar.

Betaine is part of a number of drugs to improve liver function. It contributes to the normalization of homocysteine metabolism and the normalization of blood cholesterol and is used in FPP [19]. The functional dose of betaine is approximately 1 g per day, or per 1 ton of product 10 kg.

Vitamin B ₄ , or choline, is actively involved in the proper metabolism of fats, promotes the removal of unnecessary fats from our liver, and it contributes to the formation of phospholipid, which is so valuable to humans, or lecithin, which significantly improves cholesterol metabolism, and also dramatically reduces the development of atherosclerosis. Choline is needed to prevent anxiety and depression. The functional dose of Holima is approximately 0.55 g per day, or per 1 ton of product 5.5 kg.

The method of producing yogurt is as follows: goat milk or a mixture of goat and cow milk is used as whole milk in a ratio of 1: 5 to 5: 1, respectively, whole milk is taken by weight and quality, cooled to a temperature of 4 + 2 ° C and served in the storage tank (not more than 6 hours), then the milk is heated to a temperature of 55 ± 2 ° C and served for purification, then the milk is normalized in a stream and subjected to bactofugation. When using thermalization of the finished product, it is possible to add a stabilizer to the part of normalized milk, using modified starch, gelatin, pectin, milk protein concentrate, guar gum, pectin, edible gelatin, chitosan, or a mixture thereof. The sweetener is added mannitol and / or sorbitol, and / or isomalt, or / and, or / and erythritol, or / and sucralose, and / or polydextrose in a ratio and amount that provides 15% of the daily functional norm in 100 g of yogurt. Then the resulting mixture is mixed in a stream with normalized milk and enters the homogenizer. Homogenization is carried out at a pressure of 20-25 MPa. Next, the mixture is pasteurized at a temperature of 76 ± 1 ° C with an exposure of 20 s. The mixture is cooled to a fermentation temperature of 38 ± 2 ° C and sent to a fermentation tank, fermented with a starter culture (or bacterial concentrate) for yogurt with cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus, the mixture is stirred for 15 minutes and left alone for 35 ± 5 min, stirred again for 15 min and left alone until ripening. Fermentation is carried out for 6 ± 1 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.2 ± 0.2. The fermented product is cooled to a temperature of 20 ± 2 ° C. Fruit filler, which is used aseptic processed and specially prepared fruits and berries stored at a temperature of 4 ± 2 ° C, is added to the product.

The product is fed for thermalization at a temperature of 55-62 ° C with a holding time of 10-30 s and subsequent cooling to a temperature of 20 ± 2 ° C, then the bacterial concentrate is introduced in lyophilized form, including probiotic strains of Lactobacillus acidophilus and Propionibacterium shermaii in a 1: 1 ratio in the amount providing their content of 10 ¹⁰ CFU in the finished product. After cooling, creatine is introduced aseptically in an amount of 8-10 kg, betaine and choline in an amount of 10 and 5.5 kg per ton, respectively. Allowed the exception of the stages of the introduction of the stabilizer and product thermalization.

Thus, sensitive ingredients (probiotic cultures in lyophilized form, which are in an anabiotic state) do not participate in the fermentation of the product, and with appropriate selection on the basis of quasicapsulation, they do not exhibit probiotic versus the host biocompatibility and are better purified from acid, bile and gastrointestinal enzymes.

The finished product is served on packaging with a temperature of 20 ± 2 ° C and is cooled for 10 ± 2 hours. When the product reaches a temperature of 4 ± 2 ° C, the technological process is considered complete. The duration of storage of yogurt with the use of a stabilizer and thermalization is 90 days, without a stabilizer and thermalization - 1 month.

The technical result when using the proposed method for the production of yogurt is achieved through the use of functional ingredients and goat milk - raw materials with increased functional properties, the use of "quasicapsulation", that is, the selection of probiotic microflora, consisting of Lactobacillus acidophilus and Propionibacterium shermaii, so that its time reactivation (exit from the anabiotic to the vegetative state and development to the stage of logarithmic growth), after consuming yogurt by the consumer, it was close to 4 and 10 hours, respectively, when the strains enter the small intestine (for acidophilus bacillus) and the large intestine (for propionic acid bacteria).

The use of propionic acid microorganisms in combination with acidophilus bacillus provides greater probiotic efficacy than each culture separately.

The ratio of selected cultures ensures the unity of the nutritional, taste and probiotic properties of the finished product, increasing dietary value.

The specific strain composition can change in the direction of enhancing effects: potentiation of local immunity, increase in the level of IgA in coprofiltrates, antibiotic properties (antagonism with PiUPM), including through bacteriocins; viability in conditions of intestinal microenvironment, which implies resistance to organic acids, physiological concentration of bile, digestive enzymes, antimicrobial substances; - adhesion to the epithelium of the mucosa; increase the beneficial effect on the intestinal microflora, modifying its composition and metabolic activity - that is, at one or more nutritional levels of probiotics [15].

The resulting yogurt is intended to normalize metabolism, reduce morbidity in areas with poor environmental conditions, in large industrial regions; improves the digestive system, suppresses PiUPM in the intestine, prevents the development of dysbiosis, increases the body's immune defense. To achieve a sustainable therapeutic effect, a systematic administration of probiotics is necessary, which is almost impossible with respect to drugs, but possible with respect to yogurt and other fermented milk products. Using the quasicapsulation method, traditional products, in particular yogurt, acquire functional properties similar to FPP. Yogurt obtained by the proposed method belongs to the classes: FPP improved protein, carbohydrate or fatty acid composition, with minor biologically active substances of biologically active substances and live probiotic cultures [20].

Table 1 shows the organoleptic characteristics of yogurt, depending on changes in the recipe.

EXAMPLE 1

Recipe 1: Goat and cow milk in a ratio of 1: 5 are cooled to a temperature of 4 + 2 ° C and served in a storage tank, then the milk is heated to a temperature of 55 + 2 ° C and served for cleaning, then the milk is normalized in a stream and subjected to bactofugation . Part of the normalized milk is reserved and a sweetening component is added to polydextrose, at the rate of 100 kg per ton of the finished product. Then the resulting mixture is mixed in a stream with normalized milk and enters the homogenizer. Homogenization is carried out at a pressure of 20-25 MPa. Next, the mixture is pasteurized at a temperature of 76 ± 1 ° C with an exposure of 20 s. The mixture is cooled to a fermentation temperature of 38 ± 2 ° C and sent to the fermentation tanks. Sourdough for yogurt is introduced, the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, mixed again for 15 minutes and left alone until ripening. Fermentation is carried out for 6 ± 1 hours and is stopped when a sufficiently strong clot and active acidity are formed, pH 4.2 ± 0.2. Fermented product is cooled to a temperature of 20 ± 2 ° C. Fruit filler, which is used aseptic processed and specially prepared fruits and berries stored at a temperature of 4 ± 2 ° C, is introduced into the fermented product. It is allowed to terminate the mixture at a temperature of 55-62 ° C with a shutter speed of 10-30 s to increase the shelf life. Subsequent cooling to a temperature of 20 ± 2 ° C. Then add the bacterial concentrate in lyophilized form, including probiotic strains of Lactobacillus acidophilus and Propionibacterium shermaii in a ratio of 1: 1 in an amount that ensures their content of 10 ¹⁰ CFU in the finished product and aseptically add creatine, betaine and choline in an amount of 10; 5 and 5.5 kg, respectively. The finished product is fed to a packing with a temperature of 20 ± 2 ° C and further cooled to 4 ± 2 ° C. The organoleptic and microbiological parameters of the product are shown in tables 1 and 2.

EXAMPLE 2

Recipe 2: Goat and cow milk in a ratio of 1: 1. cooled to a temperature of 4 + 2 ° C and served in a storage tank, then milk is heated to a temperature of 55 + 2 ° C and served for purification, then the milk is normalized in a stream and subjected to bactofugation. Part of the normalized milk is reserved and sweetened components are added to sucralose 0.7 kg and sorbitol 3.2 kg per ton of the finished product. Further, similar to formulation 1. Organoleptic and microbiological parameters of the product are shown in tables 1 and 2.

Information sources

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11. Tsibizova Maria Evgenievna, Kilmaev Alexey Alekseevich The concept of rational nutrition and the design of functional products from aquatic organisms // Vestnik ASTU. 2005. No3. S. 173-177.

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17. Application No. 2015142603/10 (065807) Method for the production of yogurt with functional properties.

18. Health effects: considered harmless http://www.novostioede.ru

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Claims (1)

Method for the production of yogurt, including normalization of whole milk, bactofugation, introduction into normalized milk, which is used as goat milk or a mixture of goat and cow milk in a ratio of 1: 5 to 5: 1, a sweetening component, homogenization of the mixture, pasteurization at a temperature of 76 ± 1 ° C with a delay of 20 s, cooling to a fermentation temperature of 38 ± 2 ° C, making fermentation for yogurt, fermenting for 6 ± 1 hours to a pH of 4.2 ± 0.2, cooling, introducing fruit filler in a stream, terminating the mixture at a temperature of 55-62 ° delayed 10-30 s, followed by cooling to a temperature of 20 ± 2 ° C, the introduction of a bacterial concentrate in lyophilized form with the probiotic cultures of Lactobacillus acidophilus and Propionibacterium shermanii in a ratio of 1: 1 in an amount to provide their content of 10 ¹⁰ pfu in the finished product, and aseptic application of creatine in an amount of 8-10 kg, packing and post-cooling to a temperature of 4 ± 2 ° C for 8-16 hours, characterized in that betaine and choline are introduced aseptically with creatine in an amount of 10 and 5.5 kg, respectively, and Manny is used as a sweetener t, or / and sorbitol, or / and isomalt, or / and erythritol, or / and sucralose, and / or polydextrose in the ratio and amount, providing 15% of the daily functional norm in 100 g of yogurt.