RU2676954C1 - Method for manufacturing synbiotic product enriched with vitamin and mineral complexes - Google Patents

Abstract

FIELD: dairy industry.SUBSTANCE: invention relates to dairy industry. method involves pasteurizing skimmed milk or reconstituted skimmed milk, cooling, measurement of the protein content in raw milk and, optionally, ultrafiltration or diafiltration to a protein content of 4.0–6.0 %. Prepare the mixture by entering into pasteurized skimmed milk, or pasteurized reconstituted skimmed milk, or by ultrafiltration or diafiltration of skimmed milk of milk protein concentrate, or sodium caseinate, or potassium caseinate, or whey protein concentrate, or whey protein microparticulate. Then make vitamin-mineral premix and prebiotic. Mixture is stirred until homogeneous and complete dissolution of the protein. Normalization of the mixture in fat spend cream until the fat content of 0.1–12 %, measure the protein content in the mixture. After that, homogenization is carried out at a pressure of 12–17 MPa and a temperature of 40–65 °C, pasteurization at a temperature of 70–99 °C with an exposure of 1–10 minutes with stirring, cooling to the temperature of ripening 30–45 °C, the introduction of the polyspecies starter on pure cultures of Lb. acidophilus, Lb. casei, Str. diacetilactis, ripening and cooling.EFFECT: invention allows toincrease the nutritional and biological value of the product, improve its dietary properties, as well as preserve the consistency and taste of the product without changing them during storage.10 cl, 3 dwg, 3 ex

Description

FIELD OF THE INVENTION

The invention relates to the dairy industry and can be used to obtain a synbiotic product enriched with protein produced from a dairy base, which is a mixture of milk and / or ultrafiltration milk concentrate and / or cream and / or milk protein concentrate and / or sodium caseinate and / or potassium caseinate and / or whey protein concentrate and / or whey protein microparticulate and with the possibility of enrichment with vitamin-mineral premixes and / or prebiotics.

State of the art

A known method of obtaining a low-calorie skim milk product with a high calcium content (RU 2007134563 A, A23C 9/20, A23C 21/06, publ. 03/27/2009). The stabilizer-free, low-calorie skim milk drink contains a low-calorie milk base selected from the group consisting of skim milk, a whey protein solution, or a mixture of both, from which carbohydrates are completely or partially removed and calcium is added, the amount of calcium being 120-240 mg per 100 g of milk drink. The method of obtaining a milk drink includes the following steps:

- skim milk, whey protein solution, or a combination thereof, is ultrafiltered or, alternatively, concentrated and chromatographed to remove carbohydrates or reduce their amount;

- any remaining carbohydrates are hydrolyzed, if required;

- add fiber, vitamin D and other optional additives, such as water, salt, sweetener, flavoring and other vitamins;

- the mixture thus obtained is subjected to pasteurization, ultra-pasteurization or ultra-high temperature treatment at a temperature of from 72 to 145 ° C;

- the mixture is homogenized; and calcium is added to the mixture.

The disadvantage of this method is the insufficient nutritional value of the drink, as well as low organoleptic characteristics of the product due to the specific taste of whey, which is part of the composition.

A known method for the production of dessert (RU 2004130792 A, A23C 23/00, 03/27/2006), comprising mixing a liquid milk base, after the mixture is added sugar, cooling to 35-40 ° C, characterized in that the mixing of the liquid milk base is carried out with vegetable filler, milk cream is used as a milk base, a stabilizer is added at the same time as sugar, the mixture is mixed, homogenized, pasteurized, after cooling the mixture is fermented with a bifid-containing multicomponent yeast, fermented for 4-7 hours, cooled, fasa ute and re-cool. The disadvantage of this method is the presence of sugar in the composition of this dessert, which does not provide him with the necessary consumer and dietary properties. The use of cream as a milk base determines its high cost. The product does not contain a sufficient amount of protein, in particular whey. The functionality of this product consists only in the use of multicomponent yeast.

A known method of producing a fermented milk drink (RF patent for the invention No. 2268599, A23C 21/02, A23L 2/52, publ. 01/27/2006), which consists in the fact that 2-3 wt.% Lactitol is additionally introduced into milk whey, then it is subjected to microfiltration, followed by the introduction of a starter culture in liquid form, consisting of cultures of Lactobacillus acidophillus and Streptococcus thermophilus with a titer of 109 CFU / ml, fermented separately based on skim milk hydrolyzate, and bifidobacteria in the form of a broth culture with a titer of 1010 / ml ratio (1-1.5) :( 3.0-4.0) :( 5.0-6.0). Then fermentation is carried out at a temperature of 36-38 ° C for 6-8 hours to an acidity of 70-80 ° T, cooling the obtained fermented milk drink and introducing an additional 0.5-2.0 wt.% Pectin and a filler selected from the group consisting of a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2.0 wt.% sea buckthorn syrup, a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2 0 wt.% Milk thistle syrup and 3.0-5.0 wt.% Blackcurrant syrup. The composition for producing a fermented milk drink contains the following components, wt.%: Sourdough in liquid form, consisting of cultures of Lactobacillus acidophilus with a titer of 109 CFU / ml - 1.0-1.5, Streptococcus thermophilus with a titer of 109 CFU / ml - 3.0 -4.0, bifidobacteria with a titer of 1010 CFU / ml - 5.0-6.0, pectin - 0.5-2.0, lactitol - 2.0-3.0, filler - 3.0-5.0 and whey the rest. The disadvantages of this method include the low organoleptic characteristics of serum due to the lack of normalization of its fat content, as well as the lack of additional processing of whey.

A known method of producing a fermented milk drink based on a mixture of milk and whey with a malt extract of barley (RU 2494632 C1, A23C 21/02, publ. 10/10/2013), fermented with yeast, consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophllus, Lc. lactis, Lc. cremoris, Lc. diacetylactis.

The disadvantage of this method is the low organoleptic characteristics of the product due to the specific taste of whey, which is part of the composition.

Known specialized protein product for nutrition of athletes (RU 2375923 C2, A23L 1/30, A23L 1/305, A23L 1/302, A23L 1/304, A23J 3/04, publ. 20.12.2009), which contains a whey protein concentrate, amino acids L-arginine and L-glutamine, vegetable dietary fiber - fructooligosaccharides and gum arabic, vitamin and mineral premixes, flavoring and aromatic additives in a certain ratio. A specialized protein product is obtained by dry mixing the components in the mixers used in the food industry.

The disadvantage of this method is that the product belongs to specialized nutrition and has specific organoleptic characteristics of the product due to the content of whey protein concentrate included in the composition, the product is also dry, which complicates its direct use and requires preliminary dissolution.

A known method of producing a milk mixture with a high protein content and high protein milk mixture (RU 2331197 C1, A23C 9/00, A23L 3/30, A23C 21/06, publ. 08/20/2008), the method consists in acoustic processing of a mechanical mixture of a liquid base and source of protein. Processing is carried out at a given value of the dimensionless process similarity criterion. This criterion is the product of the intensity of ultrasound and the specific acoustic resistance of the mixture divided by the square of the hydrostatic pressure in it. Whole milk, buttermilk, whey or their mixtures are used as the liquid base of the mixture, and skimmed milk powder is used as the protein source.

The disadvantage of this method is the relatively low nutritional and biological value of the product due to the use of skimmed milk powder as a protein source.

A dietary protein product is also known (RU 95102653 A1, A23C 21/00, publ. 11/20/1996), in which it is proposed to use whey-protein concentrate obtained by ultrafiltration of milk raw materials with a mass fraction of solids of 15–20 as its protein component. % or demineralized whey, the carbohydrate part is represented by a mixture of pectin and sucrose in an aqueous solution of dextrin-maltose syrup or malt extract, the fat part consists of a mixture of melted cow and vegetable oils, and the filling is fru bulk juice or mashed potatoes.

The disadvantages of the method of obtaining this product include relatively low organoleptic characteristics of the product, due to the use of melted and vegetable oils in the composition.

Disclosure of invention

The task to which the invention is directed is to obtain a dietary product of high nutritional value, reducing the cost of production of the finished product.

The technical results of the application of the proposed method are:

- increasing the biological value of the product through the use of valuable protein components of dairy raw materials;

 - increase the nutritional value of the product through the use of valuable components of dairy raw materials;

- imparting functionality to the product through the use of polyvide sourdough of probiotic microorganisms, dietary fiber, lactulose;

- improving the dietary qualities of the product by reducing the caloric value of the product, due to the use of microparticulate whey proteins - whey modified by ultrafiltration and microparticulation. The microparticulate contains agglomerates of whey proteins with a particle size similar to balls of milk fat. In terms of organoleptic characteristics, microparticulate is similar to milk cream: it has a uniform, moderately viscous consistency, white color and a pure milky aroma, which will reduce the fat content in the mixture;

- preservation of the consistency and taste of the product without changing them during storage;

- improving the structural characteristics of the finished product by increasing the protein content in the mixture and without the use of stabilizers.

To achieve these technical results, a method for producing a synbiotic product enriched with vitamin-mineral complexes includes pasteurization of milk raw materials, cooling, measuring the protein content in milk raw materials, ultrafiltration or diafiltration to a protein content of 4.0-6.0%, making a mixture of pasteurized skim milk, and / or ultrafiltered concentrated skim milk, and / or restored skim milk with milk protein concentrate, and / or sodium caseinate, and / or potassium einate and / or whey protein concentrate and / or whey protein microparticulate, adding a vitamin-mineral premix and prebiotic, mixing the mixture until smooth and completely dissolving the protein, normalizing the fat mixture with cream and / or vegetable fat to a fat content of 0.1 -12%, measuring the protein content in the mixture, then homogenizing is carried out at a pressure of 12-17 MPa and a temperature of 40–65 ° C, pasteurization at a temperature of 70-99 ° C with an exposure of 1-10 minutes with stirring, cooling to a fermentation temperature of 30- 45 ° C, introduced e polyspecific mixture in pure cultures ferment Lb. acidophilus, Lb. casei, Str. diacetilactis, ripening and cooling.

In the reservoir manufacturing technology, after ultrafiltration or diafiltration, the milk raw materials are normalized to protein, after cooling, the filler is introduced, then packed and packaged.

In the thermostatic manufacturing technology, after ultrafiltration or diafiltration, milk is compiled according to protein, the filler is introduced after the fermentation is made, then it is packaged and packaged, thermostatting is carried out in the fermentation chamber, then the mixture is fermented in the thermostat chamber at a temperature of 41 ± 2 ° С and cooling temperature 6 ± 2 ° С.

The method is carried out in the following ratio of ingredients, wt.%: Milk mixture - 70-80; prebiotic - 0.1-5; vitamin and mineral premix - 0,083; sourdough on pure crops Lb. acidophilus, Lb. casei, Str. diacetilactis - 1-10; filler - 1-15.

When preparing the mixture, concentrated skim milk with a mass fraction of protein of 4.0-6.0% obtained by ultrafiltration or diafiltration can be used.

After the mixture is prepared prior to pasteurization, an enzyme can be introduced into the resulting mixture to hydrolyze lactose.

Prior to pasteurization, together with protein, vitamin D can be added to the resulting mixture in an amount of 0.1 to 1.5 μg per 100 g of the finished product.

To improve protein solubility and hydration before homogenization, the mixture is heated to 50 ° C, then the mixture is cooled to homogenization temperature.

If dry components are used in the mixture, then, before they are added to the milk mixture, they are reduced in a small volume of milk raw materials with constant stirring and heating to 50 ° C.

Sweeteners and / or flavorings and / or fruit and berry fillers may be used as filler.

Vitamin and mineral premix may be a mixture of vitamin D3 and calcium.

The implementation of the invention

The product can be obtained in several ways.

According to the first method, the technical results are achieved in that the method for producing a milk base involves pasteurization of skim milk, cooling, measuring protein content. Milk protein concentrate and / or sodium caseinate and / or potassium caseinate and / or concentrate are added to the prepared skim milk. whey protein and / or microparticulate whey proteins in an amount of (1.0–20.0)% by weight of the milk base, using a stirrer, mix the mixture until the mixture is homogeneous and the protein is completely dissolves, heating to 50 ° C is possible to improve the solubility of the protein and hydration, then it is cooled to a temperature to the temperature of homogenization. Also, this will reduce the amount of lactose in the product, which will allow people with lactase deficiency to use the product. The fat content of the mixture, depending on the type of product being produced, can be 0.1-12%. The introduction of vitamin-mineral premix and prebiotic (dietary fiber fibregam or lactulose). The resulting mixture is subjected to homogenization at a pressure of 12-17 MPa and a temperature of 40-65 ° C. Then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes on a pasteurization-cooling installation. At the outlet of the installation, the mixture with a given temperature is sent for fermentation. Fermentation and fermentation of the mixture takes place in a capacitive apparatus at a temperature of 30-45 ° C, depending on the fermentation used (Lb. acidophilus, Lb. casei, Str. Diacetilactis). Fermentation is carried out for 4-10 hours. Then, at the end of the ripening, a filler is added to the mixture, cooled to 20-25 ° С, under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

In the second case, before making the mixture, skim milk is concentrated by ultrafiltration or diafiltration to a mass fraction of protein of 4-6%. Milk protein concentrate, and / or sodium caseinate, and / or potassium caseinate, and / or whey protein concentrate, and / or whey protein microparticles in the amount of 1.0 - 20.0% by weight are added to the prepared ultrafiltration or diafiltration concentrate of skim milk milk base, using a stirrer, mix the mixture until the mixture is homogeneous and the protein is completely dissolved, heating to 50 ° C is possible to improve the solubility of the protein and hydration, then it is cooled to a temperature to the homogenization temperature ii. The fat content of the mixture, depending on the type of product being produced, can be 0.1-12%. The introduction of vitamin-mineral premix and prebiotic (dietary fiber fibregam or lactulose). The resulting mixture is subjected to homogenization at a pressure of 12-17 MPa and a temperature of 40-65 ° C. Then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes on a pasteurization-cooling installation. At the outlet of the installation, the mixture with a given temperature is sent for fermentation. Fermentation and fermentation of the mixture takes place in a capacitive apparatus at a temperature of 30-45 ° C, depending on the fermentation used (Lb. acidophilus, Lb. casei, Str. Diacetilactis). Fermentation is carried out for 4-10 hours. Then, at the end of the ripening, a filler is added to the mixture, cooled to 20-25 ° С, under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

In the third case, skimmed milk powder is restored to the required solids content before pasteurization and cooling, by measuring the protein content. Milk protein concentrate, and / or sodium caseinate, and / or potassium caseinate, and / or whey protein concentrate, and / or whey protein microparticles in an amount of 1.0–20.0% by weight of the milk base are added to prepared skim milk using the stirrer mixes the mixture until the mixture is homogeneous and the protein is completely dissolved, heating to 50 ° C is possible to improve the solubility of the protein and hydration, then it is cooled to a temperature of 6-8 ° C. The fat content of the mixture, depending on the type of product being produced, can be 0.1-12%. The introduction of vitamin-mineral premix and prebiotic (dietary fiber fibregam or lactulose). The resulting mixture is subjected to homogenization at a pressure of 12-17 MPa and a temperature of 40-65 ° C. Then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes on a pasteurization-cooling installation. At the outlet of the installation, the mixture with a given temperature is sent for fermentation. Fermentation and fermentation of the mixture takes place in a capacitive apparatus at a temperature of 30-45 ° C, depending on the fermentation used (Lb. acidophilus, Lb. casei, Str. Diacetilactis). Fermentation is carried out for 4-10 hours. Then, at the end of the ripening, a filler is added to the mixture, cooled to 20-25 ° С, under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

In the fourth case, skimmed milk powder before pasteurization and cooling is restored to the required dry matter content. Then, concentration is carried out by ultrafiltration or diafiltration to a mass fraction of protein of 4-6% and by measuring the protein content. Milk protein concentrate, and / or sodium caseinate, and / or potassium caseinate, and / or whey protein concentrate, and / or whey microparticulate in the amount of 1.0–20.0% by weight of milk are added to the prepared skim milk powder or diafiltration concentrate basics, using a stirrer, mix the mixture until the mixture is homogeneous and the protein is completely dissolved, heating to 50 ° C is possible to improve the solubility of the protein and hydration, then it is cooled to the homogenization temperature. The fat content of the mixture, depending on the type of product being produced, can be 0.1-12%. The introduction of vitamin-mineral premix and prebiotic (dietary fiber fibregam or lactulose). The resulting mixture is subjected to homogenization at a pressure of 12-17 MPa and a temperature of 40-65 ° C. Then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes on a pasteurization-cooling installation. At the outlet of the installation, the mixture with a given temperature is sent for fermentation. Fermentation and fermentation of the mixture takes place in a capacitive apparatus at a temperature of 30-45 ° C, depending on the fermentation used (Lb. acidophilus, Lb. casei, Str. Diacetilactis). Fermentation is carried out for 4-10 hours. Then, at the end of the ripening, a filler is added to the mixture, cooled to 20-25 ° С, under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

An assessment was made of the specific taste characteristics of a product made using a milk base obtained by the claimed method. This assessment showed that during the storage of the indicated product its consistency and taste were well preserved.

The following are examples of the invention, which in no way limit the claimed invention.

Example 1. For the preparation of 1000 kg of product, 735.52 kg of skim milk is taken by weight and quality, pasteurized. Measure the protein content. After skim milk, the pumps are fed into a container in which the mixture will be drawn. 13.48 kg of milk protein concentrate, previously dissolved in a small amount of skim milk, is added to this container. The mixture is mixed using a stirrer. It is very important that the mixing speed be as low as possible in order to gently hydrate the proteins and minimize aeration. Continue mixing the protein solution under ambient conditions until the mixture is homogeneous, about 20-30 minutes. To improve the solubility and hydration of the protein, it is possible to use heating the mixture to 50 ° C. 125 kg of cream is added to this container so that the fat content of the finished product is 4%, prebiotic (fibregam) in the amount of 3 kg and vitamin-mineral premix. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 80 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the fermentation is introduced on the Lb base cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 30 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. At the end of the ripening, the mixture is cooled to 20-25 ° С, the prepared filler - fruit and berry puree, in the amount of 102 kg is introduced. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in plastic cups and closed tightly under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C. Then the mixture is cooled to a temperature of 6-8 ° C. Fruit and berry filler 10% by weight of the mixture is introduced into the mixture.

Example 2. For the preparation of 1000 kg of product 898.57 kg of skim milk is taken by weight and quality, pasteurized, concentrated on an ultrafiltration unit. After 726.81 kg of ultrafiltration concentrate of skim milk, pumps are fed into the tank in which the preparation will be carried out. 15 kg of sodium caseinate, previously dissolved in a small amount of skim milk, is added to this container. The mixture is mixed using a stirrer. It is very important that the mixing speed be as low as possible in order to gently hydrate the proteins and minimize aeration. Continue mixing the protein solution under ambient conditions until the mixture is homogeneous, about 20-30 minutes. To improve the solubility and hydration of the protein, it is possible to use heating the mixture to 50 ° C. Then the mixture is cooled to a temperature of 6-8 ° C. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 85 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 22 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. Then, prepared filler is added to the pasteurized mixture cooled to a temperature of 20-25 ° C - a mixture of muesli and cereals, in an amount of 114 kg. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, closed tightly under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

Example 3. Skimmed milk powder in the amount of 127.72 kg is restored in 679.45 kg of boiled and cooled to 45-50 ºС drinking water to a solids content of 15.0 ± 2%, and is kept for 3 hours to swell proteins. Then, the restored skim milk is fed into a container for composing a mixture into which 91.70 kg of microparticulate whey proteins, previously dissolved in a small amount of skim milk, are added. The mixture is mixed using a stirrer. It is very important that the mixing speed be as low as possible in order to gently hydrate the proteins and minimize aeration. Continue mixing the protein solution under ambient conditions until the mixture is homogeneous, about 20-30 minutes. To improve the solubility and hydration of the protein, it is possible to use heating the mixture to 50 ° C. 62.5 kg of cream is added to this container so that the fat content of the finished product is 1.5%, prebiotic (fibregam) in the amount of 3 kg and vitamin mineral premix. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 80 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the fermentation is introduced on the Lb base cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 30 kg. C. Then the prepared filler, in the amount of 114 kg, is introduced into the mixture. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in plastic cups and closed tightly under aseptic conditions. Packages with fermented mixture and fruit and berry filling are installed in a transport container and immediately sent to a thermostatic chamber for ripening. Sour the mixture in a thermostatic chamber at a temperature of (41 ± 2) ° C for 2.5 to 4 hours. The end of the ripening is determined by the formation of a sufficiently strong clot and acidity, which should be in the range from 85 to 90 T. After the ripening, the product is transferred to the refrigerator, where it is cooled to a temperature of (6 ± 2) ° С, after which the process is considered complete , and the product is ready for sale.

Today in the world there is a deficiency of dietary protein and its deficiency is likely to persist in the coming decades. For every inhabitant of the Earth, about 60 g of protein per day is used, at a rate of 70. According to the Institute of Nutrition of the Russian Academy of Medical Sciences, since 1992, in Russia, the consumption of animal protein products has decreased by 25-35% and, accordingly, the consumption of carbohydrate-containing foods (potatoes, bread products pasta). The average per capita protein intake decreased by 17-22%: from 47.5 to 38.8 g / day of animal protein (49% versus 55% recommended); in low-income families, total protein intake per day does not exceed 29-40 g.

According to the Institute of Nutrition of the Russian Academy of Medical Sciences, the annual deficit of dietary protein in Russia exceeds 1 million tons. The decrease in protein intake with food is in line with current global trends in decreasing the protein supply of the Earth's population. The total protein deficiency on the planet is estimated at 10-25 million tons per year. Of the 6 billion people living on Earth, approximately half suffer from a lack of protein. Lack of dietary protein is not only an economic, but also a social problem in the modern world.

In this regard, the problem of the production of products additionally enriched with proteins is very relevant.

Protein deficiency reduces the body's resistance to infections, as the level of antibody formation is reduced. The synthesis of other protective factors is also disturbed - lysozyme and interferon, which is why the course of inflammatory processes is exacerbated. In addition, protein deficiency is often accompanied by vitamin deficiency B12, A, D, K and so on, which also affects the state of health. Deficiency of a complete protein in the body can be detrimental to almost the entire body. The production of enzymes is disrupted and, accordingly, the assimilation of essential nutrients. With a lack of protein, the absorption of some vitamins, healthy fats, and many trace elements is worsened.

Calculation of nutritional and biological value was carried out for the obtained product having the composition shown in table 1 (in kg per 1000 kg of the finished product, excluding loss of raw materials, see Fig. 1).

Nutrition value (content in 100 g of product): fat 0.1 g, protein 6.0 g, carbohydrates 3.8 g. Energy value - 40 kcal / 170 kJ.

It should be noted that developed dairy products with high-grade protein are products with high biological value due to the added protein ingredients. The developed synbiotic product enriched with vitamin-mineral complexes includes a doubling of the protein content of high biological value (about 6%) in a portion (120 g), which will increase the leucine content (about 0.5%) in the final product.

Considering the fact that the amount of nutrients, including proteins, is currently reduced in natural products, it is necessary when developing new products to deliberately increase their biological value by enriching them with functional ingredients containing a significant amount of vitamins, minerals, amino and fatty acids. Therefore, in the development of technologies for fortified dairy products, we used proteins of animal origin - whey proteins and caseinates.

The amino acid composition of the developed products was determined at the end of the expected shelf life, and the biological value was determined by the calculated amino acid rate.

Table 2 (see Fig. 2) shows the amino acid composition and rate of production of a synbiotic product enriched with vitamin-mineral complexes using ultrafiltered skim milk concentrate. From table 1 it is seen that the amino acid rate is quite high in eight amino acids. The remaining amino acids have a fairly high amino acid rate, which ranges from 100-160%.

Table 3 (see Fig. 3) presents the organoleptic characteristics of the product.

Thus, as a result of the implementation of the claimed method of production of a synbiotic product, an increase in the biological and nutritional value of the product is achieved; functionality is given to the product through the use of polyvide sourdough of probiotic microorganisms, dietary fiber, lactulose; improving the dietary qualities of the product; maintaining the consistency and taste of the product without changing them during storage; improving the structural characteristics of finished products.

The range of functional dairy products is also expanding.

Claims (16)

1. A method of manufacturing a synbiotic product enriched with a vitamin-mineral complex, including pasteurization of skim milk or reconstituted skim milk, cooling, measuring the protein content in milk raw materials and, optionally, ultrafiltration or diafiltration to a protein content of 4.0-6.0%, preparation mixtures by adding pasteurized skim milk, or pasteurized reconstituted skim milk, or concentrated by ultrafiltration or diafiltration skim milk milk protein nitrate, or sodium caseinate, or potassium caseinate, or whey protein concentrate, or whey protein microparticulate, adding a vitamin-mineral premix and prebiotic, mixing the mixture until homogeneous and completely dissolving the protein, normalizing the fat mixture with cream to a fat content of 0.1 -12%, measuring the protein content in the mixture, then homogenizing is carried out at a pressure of 12-17 MPa and a temperature of 40-65 ° C, pasteurization at a temperature of 70-99 ° C with a holding time of 1-10 minutes with stirring, cooling to the temperature 30-45 ° С, introduction into the mixture of polyvoid starter culture on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis, ripening and cooling. 2. The method according to p. 1, characterized in that when the reservoir manufacturing technology after ultrafiltration or diafiltration, the milk raw materials are normalized to protein, after cooling, filler is added, then packaged and packaged. 3. The method according to p. 1, characterized in that when the thermostatic manufacturing technology after ultrafiltration or diafiltration is carried out the compilation of milk raw materials for protein, the filler is made after making the yeast, then packaged and packaged, thermostatic in the chamber for fermentation, then fermentation of the mixture in thermostat chamber at a temperature of 41 ± 2 ° C and cooling to a temperature of 6 ± 2 ° C. 4. The method according to PP. 2, 3, characterized in that the method is carried out in the following ratio of ingredients, wt. %: - milk mixture - 70-80; - prebiotic - 0.1-5; - vitamin and mineral premix - 0,083; - sourdough on pure crops Lb. acidophilus, Lb. casei, Str. diacetilactis - 1-10; - filler - 1-15. 5. The method according to p. 1, characterized in that after the preparation of the mixture prior to pasteurization, an enzyme is introduced into the resulting mixture to hydrolyze lactose. 6. The method according to p. 1, characterized in that prior to pasteurization, together with the protein, vitamin D is added to the resulting mixture in an amount of from 0.1 to 1.5 μg per 100 g of the finished product. 7. The method according to PP. 2, 3, characterized in that to improve the solubility of the protein and hydration before homogenization, the mixture is heated to 50 ° C, then the mixture is cooled to a temperature of homogenization. 8. The method according to PP. 2, 3, characterized in that if dry components are used in the mixture, then they are reduced to a small volume of milk raw materials before being added to the milk mixture with constant stirring and heating to 50 ° C. 9. The method according to p. 4, characterized in that as a filler, sweeteners and / or flavors and / or fruit and berry fillers are used. 10. The method according to p. 4, characterized in that the vitamin-mineral premix is a mixture of vitamin D3 and calcium.

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