RU2717982C1 - Functional purpose yoghurt production method - Google Patents

Abstract

FIELD: food industry; biotechnology.

SUBSTANCE: invention relates to dairy industry and biotechnology. Milk is normalized by 2.5 % fat and 3.2 % protein. Mixture is pasteurized at temperature of 90–95 °C and homogenised. Cooled to fermentation temperature 34–38 °C and starter is added to 5 % of milk weight (mixture of thermophilic milk streptococci Streptococcus thermophilus and bacillus of Massol Lactobacterium bulgaricus). Mixture is stirred and fermented until formation of clot with acidity of 75–85 °T. Enriched with vegetable components simultaneously: a suspension of powder germinated wheat grains in amount of 0.8–1.5 % and puree of wild blueberries and blueberries (at ratio of 1.5:1.0) in amount of 5.5–7.5 %. Mixture is stirred at rate of 1.5–2.0 rpm and duration of 20–40 minutes.

EFFECT: invention ensures production of a product with a pleasant fermented milk taste, the product has a balanced amount of active substances, carbohydrates, food fibres, amino acids, vitamins and natural antioxidants.

1 cl, 3 tbl

Description

The method relates to the dairy industry and can be used in the production of functional yogurt in a reservoir way.

A number of methods are known for the production of yogurt using herbal supplements by adding flour from Vitazar wheat germ / 1 /, actinidia juice or stevia extract / 2 /, hawthorn puree in an amount of 2.5% of pasteurized milk and starter, pumpkin puree in an amount of 2.5% of a mixture of milk and starter and stevia syrup in an amount of 3% in terms of sugar / 3 /, an aqueous extract of licorice root in the form of a syrup with a solids content of 15-16% / 4 /, iodine-containing dry, crushed additives about to a pulverized state of the powder of kelp algae in an amount of 0.3-0.5% per 1 liter of milk, and a sweetener in the form of a dry powder of stevia extract in an amount of 0.01% per 1 liter of milk / 5 /, sea buckthorn juice with sugar or sea buckthorn jam / 6 /.

However, the above production methods using components of plant origin have drawbacks: these additives suggest a slight increase in nutritional value, improved organoleptic properties and quality indicators of the finished product, a number of methods lead to a product with a high content of sucrose.

The closest solutions are production methods:

1. fermented milk product with flour of wheat germ "Vitazar", which includes the normalization and homogenization of the mixture, pasteurization and cooling, the introduction of yeast, consisting of bifidobacteria and acidophilus bacillus; Before pasteurization, crushed wheat germ flakes are added to the normalized mixture in an amount of 3.0-4.0% by weight of the mixture, souring is carried out at a temperature of 36-38 ° C for 4.5-5.5 minutes, bifidobacteria and acidophilus bacilli are used in ratio of 10: 1; fruit and berry fillers make after ripening / 1 /;

2. functional yogurt with natural additives, which includes pasteurization of milk at a temperature of 92 ± 2 ° C, cooling to a fermentation temperature of 42 ± 2 ° C, introducing ferment in an amount of 5% of the mass of milk, adding puree of hawthorn and pumpkin puree in an amount of 2.5% of a mixture of milk and sourdough, as well as Stevia syrup in an amount of 3.0% in terms of sugar; sour until reaching acidity 75-80 ° T and cool / 3 /.

The objective is to develop a method for the production of functional yogurt with a number of predetermined properties based on local raw materials.

The proposed method does not require complex technological operations and a long time to obtain the finished product. Four components are involved in the technological process: milk, sourdough, a suspension of powder of germinated wheat grains and mashed potatoes from wild berries of blueberries and blueberries. It is advisable to use ready-made yogurt with a pleasant sour-milk taste for therapeutic and preventive purposes, since the product in balanced proportions contains biologically active substances, carbohydrates, dietary fiber, essential and non-essential amino acids, polyunsaturated fatty acids (omega-3, omega-6), vitamins and macro- and microelements, carotenoids, flavonoids and natural antioxidants (anthocyanins).

The method is as follows.

For the production of yogurt used: normalized by the mass fraction of fat (2.5%) and protein (3.2%) cow's milk, YOM1X ™ 495 LYO 100 DCU Danisco Cultures, consisting of thermophilic milk streptococci and Bulgarian bacillus (Streptococcus) was used as a starter culture thermophilus and Lactobacillus Bulgaricus), were added to the milk mixture in the amount specified in the starter culture instructions (up to 5.0% by weight of milk), plant components — a suspension of powder of germinated wheat grains (2017 crop, Nizhny Novgorod region) and wild berry puree blueberries and blueberries (collected in the northern regions of the Nizhny Novgorod region).

Grains of germinated wheat before grinding into powder were subjected to heat treatment at a temperature of 95-105 ° C for 3-5 minutes to ensure microbiological safety. Heat treatment also contributed to significant changes in carbohydrates, including starch, contained in wheat powder, which positively affected the solubility of plant ingredients in milk. After sorting, the berries of blueberries and blueberries were blanched, using a mixer, mashed potatoes were added with the addition of 7.0-12.0% sugar to a solids concentration of 22.0-28.0%.

The proposed method for the production of functional yogurt has been tested in laboratory conditions on the basis of the department "Commodity research and processing of livestock products" FSBEI HE "Nizhny Novgorod State Agricultural Academy". Experimental batches of yogurt samples were developed on the basis of the dairy production of GRAND-NN LLC.

Samples of yoghurts were prepared by the reservoir method according to the following technological scheme: milk acceptance → milk preparation (quality and safety assessment) → preparation of a normalized mixture (normalization of milk by fat 2.5%, addition of starch and skimmed milk powder, sifting and loading of granulated sugar) → heating (60-65 ° C) → homogenization of the normalized mixture (P = 15 MPa) → pasteurization of the normalized mixture (t = 90-95 ° C, holding for 30 sec) → cooling of the normalized mixture (to t = 40 ± 2 ° C) → fermentation in a fermentation tank fermentation 5.0% of the mass of milk, according to the instructions) → fermentation (acidity 75-85 ° T, pH = 4.67, duration 8-10 hours) → stirring the clot (speed 1.0-2.0 rpm, duration 40-50 min) → cooling of the clot (t = 14 ± 16 ° C, pH = 4.60-4.70, duration 20-40 min) → applying a suspension of dry powder of germinated wheat (1.5% by weight of the product ), berry supplement - puree from blueberries and blueberries (1.5: 1.0, 7% by weight of the product) → bottling and packaging in consumer packaging → cooling of the finished yogurt (to t = 4 ± 2 ° C in refrigerators, duration 4-6 hours).

Organoleptic analysis of yogurt was carried out on a 20-point scale. Description of the organoleptic characteristics of yogurt with functional properties and the average score are presented in table 1.

A comparative study of the physicochemical and microbiological parameters of the control and experimental samples of yogurt was carried out in accordance with accepted methods. The results are shown in tables 2, 3.

As a result of a comparative study of the physicochemical parameters of the control and experimental yogurt samples presented in Table 2, it was found that the carbohydrate content in the enriched sample increases and amounts to 6.45%, and the vitamin C content is 3.75 mg /%.

The recorded changes confirm the advisability of introducing plant components into yogurt.

The content of lactic acid microorganisms in the studied yogurt with functional properties was (2.5-3.5) × 10 ⁹ CFU / g. The standard value of the content of lactic acid microorganisms in yogurt is not less than 1 × 107 CFU / g. According to microbiological indicators, yoghurts meet the established safety requirements of SanPiN 2.3.2.1078-2001 and the requirements of the technical regulations of the Customs Union 021/2011, 033/2013 and GOST 31981.

The production method can be used for the preparation of yogurts both in mini-dairy factories and in enterprises of high power.

Sources of information

1. Tikhomirova N.A., Vasilyeva V.V. Method for the production of fermented milk product with flour from wheat germ "Vitazar". RU 2292146 C2.

2. Starikova NP, Bogriyantseva I.E. Yogurt with herbal supplements. RU 2460306 C2.

3. Obtaining functional yogurt with natural additives. RU 2583311 C2.

4. Gatko NN, Kirieva TV, Vasilieva V.V. Method for the production of yogurt. RU 2463796 C2.

5. Starikova NP, Bogriyantseva I.E. A method of enriching yogurt with mineral ingredients. RU 2473225 C2.

6. Mogilny M.P., Bipsev A.B. Method for the production of yogurt with sea buckthorn. RU 2216976 C2.

Claims (1)

A method for the production of functional yoghurt by a reservoir method with herbal additives, including the stages of milk pasteurization at a temperature of 90-95 ° C, normalized by mass fraction of fat 2.5% and protein 3.2%, homogenization, cooling to a fermentation temperature of 34-38 ° C , fermentation up to 5% by weight of milk (a mixture of thermophilic milk streptococci Streptococcus thermophilus and Bulgarian bacillus Lactobacterium bulgaricus), mixing and fermentation until a clot forms with an acidity of 75-85 ° T, enrichment with plant components: suspension from a sprout of wheat germ grains in an amount of 0.8-1.5% and puree from wild berries of blueberries and blueberries (with a ratio of 1.5: 1.0, respectively) in an amount of 5.5-7.5%, mixing (speed 1, 5-2.0 rpm, duration 20-40 min), the introduction of plant components is carried out simultaneously.