RU2727016C1 - Method for production of yoghurt containing nanostructured dry guarana extract - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for production of yoghurt envisages fermentation of prepared normalized milk pre-heated to 40–41 °C, introduction of a nanostructured dry extract of guarana in sodium alginate or a nanostructured dry extract of guarana in kappa-carrageenan or a nanostructured dry extract of guarana in guar gum in amount of 100 mg per liter of milk. Then one performs ripening during 6 hours, stirring 3 hours after the beginning of fermentation and one hour before the fermentation process termination, followed by cooling of the obtained product.

EFFECT: method allows to expand the range of cultured milk functional products and produce a product with good organoleptic properties and stable structure.

1 cl, 2 tbl, 9 ex

Description

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

A known method for the production of calcium-enriched yogurt (pat. RF No. 2467583 IPC A23S9 / 13), providing for the normalization of milk, cleaning the milk mixture, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, in the fermentation process, a complex food additive is introduced, including lactic acid, lactate sodium, calcium lactate and glycerin.

The disadvantage of this method is the use of glycerin, sodium lactate and lactic acid in the recipe, the expediency of which is not explained.

A known method for the production of yoghurt based on whole cow's milk, containing a vegetable filler, a sweetener and a starter culture from Lactobacillus delbrueclii and Streptococcus thermophilus (US Pat. RF No. 2460306, IPC А23С9 / 123), in which juice or fruits of various types of actinidia are used as a 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 also the technology for obtaining the stevia extract is not described.

A known method for the production of yogurt (US Pat. RF No. 2348161, IPC A23S9 / 123), which includes the preparation of a mixture of skim milk, skimmed milk powder and sugar, purification of the mixture at a temperature of 41-45 ° C, pasteurization of the mixture at a temperature of 95-99 ° C with an exposure of 40-60 minutes, cooling to a fermentation temperature of 40-42 ° C, adding a starter culture prepared on pure cultures of the Bulgarian bacillus (Lactobacterium bulgaricus) and thermophilic streptococcus (Streptococcus thermophilud), fermentation until a clot forms with an acidity of 75-85 ° T, stirring , cooling the clot to 25-30 ° C, introducing a filler, mixing, cooling and filling, where pumpkin puree is used as a filler.

The disadvantage of this method is its labor intensity, energy consumption for additional stages of pasteurization, lack of information on the compliance of the resulting product with the requirements of GOST.

There is a known method for the production of a fermented milk product with a high iodine content, where feijoa juice with pulp is used as an enriching component (pat. RF No. 2506801, IPC A23S9 / 13).

The disadvantage of this method is the seasonality of the implementation of the filler (November-December), which implies harvesting and storage for a long period.

Known reservoir method for producing yoghurt (US Pat. RF No. 2565556, IPC A23S9 / 13), which provides for the acceptance and quality control of milk, its normalization, purification, homogenization, pasteurization, cooling, fermentation, filler - flour from extruded chickpea enriched with bioavailable form iodine synthesized by the plant during the germination of beans, fermentation, stirring, cooling and bottling.

The disadvantage of this method is not a wide range of consumers.

For the prototype, the most similar in features method of producing yoghurt for functional purposes was selected, including fermentation of prepared normalized milk, introduction of a filler, namely micro- or nanocapsules of coenzyme Q10, fermentation for 6 hours, stirring 3 hours after the start of fermentation and an hour before the end of the fermentation process and cooling of the resulting product.

The problem solved by the proposed invention is to expand the range of fermented milk products for functional purposes, namely, a method for producing yoghurt, with an increased biological value due to the content of nanostructured dry extract of guarana.

The technical result is to expand the range of fermented milk products with increased nutritional and biological value with good organoleptic properties and a stable structure of the finished product and to ensure the prophylactic orientation of the product by enriching it with a nanostructured dry extract of guarana, which has tonic and strengthening properties. This natural product increases endurance, increases permissible physical activity, activates metabolic processes at the cellular level, while protecting the immune system. Guarana extract is used in sports nutrition. Also in the modern world, the plant is used as a dietary supplement and supplement for weight loss. (https://sovets.net/10261-guarana-chto-eto-takoe.html).

Guarana extract can be used by almost all adults and healthy people, regardless of the daily routine and field of activity. Taking guarana in the context of a fortifying and stimulating effect is especially justified in living conditions in modern cities, where poor ecology and stressful situations lead to a significant weakening of immunity, a decrease in physical and intellectual performance. According to the results of the studies, guarana extract was recognized as a safe product, provided it is consumed in the recommended dosages and in the absence of contraindications. (Internet link: http://berserktakticalfarma.blogspot.com/2017/07/11.html).

The solution to this problem is achieved by the fact that in the method for producing yoghurt, including fermentation of prepared normalized milk, introduction of a filler, fermentation for 6 hours, stirring 3 hours after the start of fermentation and one hour before the end of the fermentation process and cooling of the resulting product, use is made of nanostructured dry extract of guarana in an amount of 100 mg per liter of milk, preheated to 40-41 ° C.

The nanostructured dry extract of guarana in sodium alginate necessary for the implementation of the proposed method can be obtained according to the method described in patent No. 2686062 dated 04.24.2019, nanostructured dry extract of guarana in guar gum - according to the method described in patent No. 2691392 dated 06.13.2019, nanostructured dry extract guarana in kappa-carrageenan - according to the method described in patent No. 2703271 dated 16.10.2019.

For the production of yoghurt according to this method, normalized cow's milk, 3.2%, 2.5% and 1.5% fat, was used. The production technology provided for the following stages: heating the prepared normalized milk to 40-41 ° C, fermentation, introduction of nanostructured dry extract of guarana, fermentation, mixing, cooling and filling.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of yogurt with a filler introduced into it - a nano-structured dry extract of guarana.

Small doses of guarana (37.5 mg and 75 mg) improve memory, mood, and concentration, according to research in the journal Psychopharmacology. However, according to GOST R 52349-2005, a physiological functional food ingredient that is part of a functional food product with systematic use should be from 10 to 50% of the daily physiological requirement. Therefore, in the proposed method, the value of 100 mg of dry extract of guarana per 1 liter of milk is taken as a basis.

EXAMPLE 1.

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 3.2% fat content in an amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of nanostructured dry extract of guarana in sodium alginate, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 2.

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 2.5% fat content in the amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of nanostructured dry extract of guarana in sodium alginate, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 3

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 1.5% fat content in the amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of a nanostructured dry extract of guarana in sodium alginate, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 4

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 3.2% fat content in the amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of a nanostructured dry extract of guarana in guar gum, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 5

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 2.5% fat content in the amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of nanostructured dry extract of guarana in guar gum, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 6

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 1.5% fat content in an amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of a nanostructured dry extract of guarana in guar gum, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 7

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 3.2% fat content in an amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of a nanostructured dry extract of guarana in kappa-carrageenan is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 8

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 2.5% fat content in an amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of nanostructured dry extract of guarana in kappa-carrageenan, fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 9

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced into prepared for fermentation milk of 1.5% fat content in the amount of 1 liter, preheated to 40-41 ° C, and then as an additive 100 mg of a nanostructured dry extract of guarana in kappa-carrageenan is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Physicochemical and organoleptic characteristics of the obtained yoghurt are presented in tables 1 and 2.

Table 1

Physicochemical indicators of the obtained yoghurts

table 2

Characteristics of organoleptic indicators

As can be seen from Table 1 and Table 2, the physicochemical and organoleptic characteristics of the obtained yoghurts meet the requirements of GOST R 51331-99 “Dairy Products. Yoghurts. General technical conditions ".

Thus, the technical result - an expansion of the range of fermented milk products with good organoleptic properties and a stable structure of the finished product, which contains a nanostructured dry extract of guarana - has been achieved.

The given examples of the implementation of the method confirm the solution of the problem and the achievement of the technical result for expanding the range of fermented milk products for functional purposes due to the method of producing yoghurt with increased biological value, which has a tonic and strengthening effect due to the content of nanostructured dry extract of guarana in the dose established for functional products ...

Claims (2)

1. A method for producing yoghurt containing a nanostructured dry extract of guarana, including fermenting prepared normalized milk, introducing a filler, fermenting for 6 hours, stirring 3 hours after the start of fermentation and one hour before the end of the fermentation process and cooling the resulting product, characterized in that the quality filler is used nanostructured dry extract of guarana in sodium alginate or nanostructured dry extract of guarana in kappa-carrageenan or nanostructured dry extract of guarana in guar gum, in the amount of 100 mg per liter of milk, preheated to 40-41 ° C.