RU2742146C1 - Method of producing fruit youghurt of functional orientation - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method for producing yoghurt involves the normalization of milk by mixing milk with a fat content of 3.2% and milk with a fat content of 1%, homogenization of the normalized mixture, pasteurization, cooling to the fermentation temperature, introduction of starter culture and fermentation at 40-42C. After fermentation at 38-42C and thorough mixing of the curd for 5-15 minutes, add sea buckthorn juice with sugar, taken in a 1: 1 ratio, add orange juice in a 1: 1 ratio relative to a mixture of sea buckthorn juice with sugar. In the resulting mixture of juices, cooled to 10-14C, add a food additive, which is used as chia seeds. The fortified product is stirred for 3-5 minutes and poured. The components are used in the stated amounts.EFFECT: invention enables obtaining a functional product with increased nutritional value.1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy industry, and can be used for the preparation of prophylactic products.

Known yogurt, the method of production, which includes pasteurization of milk, cooling to the fermentation temperature, the introduction of the starter culture, fermentation, cooling, the introduction of a filler from vegetable raw materials, mixing, packaging in containers. As a filler, puree from stewed physalis is used, which is sweetened with sugar syrup, preferably with a concentration of 45%, while the amount of puree is 10-15% of the mass of the finished product, and the mass of the syrup is 16-18% of the mass of puree (RU 2577998, cl. А23С 9/13, А23С 9/123, А23С 9/133, 2015)

The disadvantage of this product is that the use of physalis in the recipe can lead to food allergies, it should also be used with caution by people who suffer from increased stomach acidity. It is also believed that decorative or unripe physalis is poisonous, which will not allow obtaining a product of a functional orientation.

The closest in technical essence and the achieved effect is a method for producing yoghurt, including normalizing milk, homogenizing the normalized mixture, pasteurizing, cooling to the fermentation temperature, adding a ferment, fermenting at 40-42 ° C, adding a vegetable filler in the form of sea buckthorn juice with sugar after fermentation at 38-42 ° C and stirring the curd for 5-15 minutes in the amount of 5.0-12.0% of the mixture mass, stirring for 3-5 minutes of the enriched product before bottling, which is carried out at a temperature not lower than 33-37 ° С, characterized in that orange juice is added to the sea buckthorn juice with sugar, taken in a 1: 1 ratio, in a 1: 1 ratio, relative to a mixture of sea buckthorn juice with sugar, and additionally, chia seeds are used as a food additive, which are added to the vegetable filler, cooled to 10-14 ° (RU 2216976, class A 23C 9/123, A 23C 9/133, 2001)

However, in the proposed method, the disadvantage will be the low nutritional value of the product.

The technical result consists in obtaining a functional product and increasing the nutritional value of the target product.

The technical result is achieved by the fact that in the method of producing yoghurt, including milk normalization, homogenization of the normalized mixture, pasteurization, cooling to the fermentation temperature, the introduction of sourdough, fermentation at 40-42 ° C, the introduction of sea buckthorn juice with sugar after fermentation at 38-42 ° C and stirring the curd for 5-15 minutes in the amount of 5.0-12.0% of the mixture weight, stirring for 3-5 minutes of the fortified product before filling, which is carried out at a temperature not lower than 33-37 ° C, according to the invention, milk with a fat content of 3.2% and milk with a fat content of 1%, while in the sea buckthorn juice with sugar, taken in a 1: 1 ratio, orange juice is added in a 1: 1 ratio relative to a mixture of sea buckthorn juice with sugar and cooled to 10-14 in the resulting juice mixture ° C, a food additive is added, which is used as chia seeds, with the following ratio of the starting components, wt. %:

Milk with fat content 3.2% 40-50 Leaven 3-5 Sea buckthorn juice with sugar 6-10 Orange juice 6-10 Chia seeds 2-5 Milk 1% fat rest

The novelty of the declared proposal lies in the possibility of increasing the nutritional and biological value, by adding a food additive, sea buckthorn juice with sugar and juice with an orange, as a result of which, yogurt acquires functional properties aimed at preventing diseases of the gastrointestinal tract (GIT) and combating with vitamin deficiency.

In addition, the use of sea buckthorn and orange juices as a filler enriches the product with a group of therapeutically and biologically valuable vitamins, to a greater extent vitamin C, minerals and fatty acids, which increases the dietary properties of the product, and also improves the quality characteristics due to the presence of beta- carotene.

Yoghurt is a popular fermented milk product. This product has a distinctive feature - living bacteria, which make its composition unique. As a starter, bacteria such as lactobacillus bulgaricus and lactobacillus thermophiles are used, sometimes Lactobacillus acidophilus is used (it has a positive effect on the large intestine). In the process of protein processing, these bacteria produce nutrients necessary for the human body, the lactose contained in milk, due to this, turns into lactic acid, and yogurt acquires its unique taste.

The result of bacterial activity is that yogurt contains much more vitamin B ₁₂ , vitamin B ₃ and vitamin A than milk. B vitamins are essential for obtaining energy from food, the normal functioning of the nervous system and the regulation of blood cholesterol levels. Vitamin A helps maintain healthy skin and eyes, and is also needed to fight infections.

This product improves intestinal peristalsis, relieves the body of toxic substances and even the most difficult stagnant phenomena.

It is recommended to be eaten by people with gastritis and other stomach diseases. Yogurt envelops the mucous membranes and protects them from the appearance of ulcers, eliminates slagging, which appeared against the background of malnutrition and addiction to harmful products, relieves the liver from excess bile, and suppresses the effect of toxic substances on the structure of the internal organ.

Sea buckthorn fruits are a storehouse of monounsaturated fatty acids (oleic, linoleic) and active biological substances. In addition to vitamins, they contain pectins, phytoncides, unique organic acids (malic, tartaric, oxalic), various macro- and microelements.

Thanks to the rich variety of vitamins contained in the berry, it neutralizes the effects of free radicals. The biologically active substances included in the fruits normalize the functioning of the heart, thyroid gland, intestines, gallbladder and all body systems. Sea buckthorn improves immunity, strengthens the walls of capillaries, accelerates recovery from inflammatory and colds.

Carotenes (40-100 mg%) and carotenoids (180-250 mg%) contained in berries increase visual function, have a positive effect on the reproductive system, and accelerate the renewal and growth of epithelial cells.

Orange is considered one of the most popular fruits, it combines bright color, pleasant taste and many useful nutritional elements.

The pulp contains 6-15% sugars, pectins, citric, tartaric, folic, oxalic, malic acids. In 100 grams of the edible part of a ripe fruit, approximately 0.3 mg of iron, 197 mg of potassium, 13 mg of magnesium, 23 mg of phosphorus, 34 mg of calcium, 6 mg of silicon. It contains copper, iodine. Zinc, selenium, manganese, sulfur, cobalt are present in small amounts. Vitamins of group A, B ₁ , B ₂ , B ₅ , B ₆ , B ₉ , C, E, H, PP.

Orange juice strengthens the walls of blood vessels and fights many diseases of the cardiovascular system. In addition, it should be drunk to normalize the digestion function, as it activates the intestines and eliminates constipation. Also, the drink should be included in your diet to eliminate toxins.

Chia seeds are unique in their composition. They contain 31% fats, 38% fiber, 16% vegetable protein, vitamins of groups A, B, C, K, PP, fatty acids OMEGA-3 and OMEGA-6, as well as such minerals as manganese, phosphorus, selenium, calcium, copper, potassium.

There is no cholesterol in the seeds, with regular use of chia seeds, the overall level of this indicator in the human body decreases.

The use of chia seeds is to support normal digestion, help with constipation by stimulating peristalsis, cleansing from toxins, protecting against colon cancer, and normalizing the intestinal microflora.

The contained fatty acids OMEGA-6 and OMEGA-3 are important at the entire life stage, they participate in the work of the heart, blood vessels and the nervous system, lower cholesterol levels, and prevent blood clots from forming in the vessels.

Natural and natural analogue of an antibiotic, helps to increase immunity; can be used to prevent any cold, acute respiratory infections.

Appearance, organoleptic characteristics, consistency and stability during the entire shelf life play an important role in the release of a competitive product.

The resulting yoghurt with a food additive, sea buckthorn juice with sugar and orange juice is a product of general strengthening effect and helps to maintain metabolic processes in the body.

The technological process for the production of functional fruit yogurt with the addition of sea buckthorn juice with sugar, orange juice and a food additive in the form of chia seeds consists of the following operations:

- acceptance and quality assessment of raw materials;

- fat normalization;

- homogenization of the mixture;

- pasteurization;

- cooling;

- sourdough addition;

- fermentation;

- adding sea buckthorn juice with sugar, orange juice and food additives;

- bottling;

- packaging and storage;

Acceptance of raw materials consists in determining its quantity and quality control. Acceptance of raw materials at the enterprise includes the following operations: verification of accompanying documents, inspection of containers, sensory assessment of raw materials, sampling for analysis to determine quality, analyzes, preparation of the necessary documentation. Milk intended for the production of yoghurt must have a pure taste and smell, characteristic of milk, without foreign tastes and odors. Appearance and consistency are a homogeneous liquid without precipitation and flakes from white to light cream color. The density of milk is 1027.0 kg / m ³ , acidity is from 16.0-21.0 ° C.

Milk, selected for quality, is normalized according to the mass fraction of fat and dry matter.

Homogenization occurs at a pressure of 1.5 ± 2.5 MPa and a temperature of 45-85 ° C.

The homogenized mixture is pasteurized at 92 ± 2 ° C with exposure for 2-8 minutes or at 87 ± 2 ° C with exposure for 10-15 minutes.

The pasteurized milk is cooled to a fermentation temperature of 40 ± 2 ° C.

The mixture is fermented immediately after cooling with specially selected cultures of microorganisms, namely lactobacillus bulgaricus and lactobacillus thermophiles, the amount of the introduced starter culture is 3-5% of the fermented mixture, after adding the starter culture, the milk is thoroughly mixed.

Further fermentation takes place, which is 6-8 hours, the end of fermentation is determined by the formation of a strong clot with an acidity of 95-100 ° T.

After fermentation at a temperature of 38 ° C and thorough mixing, add sea buckthorn juice with sugar and orange juice, then after cooling to 10-14 ° C (so that the seeds do not lose their beneficial properties), add chia seeds and mix. The mixing time is 10 minutes.

Before bottling, the product is stirred for 5 minutes, and then bottled at a temperature not lower than 30 ° C. The filling is done in 250 g cups.

Packaged yoghurt with filling is sent to a refrigerator for cooling to a temperature of 4 ° C.

Examples of specific implementation.

Example 1. We take the feedstock with the following ratio of components, wt. %:

Milk with fat content 3.2% - 50%

Sourdough - 3%

Sea buckthorn juice with sugar - 6%

Orange juice - 6%

Chia seeds - 2%

Milk with a fat content of 1% - the rest.

Milk selected for quality is normalized by fat, mixing 50% milk with a fat content of 3.2% and 34% milk with a fat content of 1%. The normalized mixture is homogenized at a pressure of 1.5 ± 2.5 MPa and a temperature of 45-85 ° C. Then pasteurization occurs at 92 ± 2 ° C with an exposure time of 2-8 minutes. The pasteurized milk is cooled to a fermentation temperature of 40 ± 2 ° C. Sourdough is added to the cooled mixture in the amount of 3% and thoroughly mixed. Milk is fermented at a temperature of 40 ° C until a milk-protein clot with an acidity of 95-100 ° T is formed. After fermentation, 6% sea buckthorn juice with sugar, 6% orange juice and 2% chia seeds are introduced at a temperature of 38 ° C and thoroughly mixed. The mixing time is 10 minutes. The finished product is poured into containers, cooled and sent for sale.

The resulting product has a mild fruity taste and smell, which does not attract the consumer.

Example 2. We take the feedstock with the following ratio of components, wt. %:

Milk with fat content 3.2% - 45%

Sourdough - 3%

Sea buckthorn juice with sugar - 7%

Orange juice - 7%

Chia seeds - 2%

Milk with fat content 1% - 36%

Similar to example 1, but differs in the percentage of prescription components.

The resulting yoghurt is more pronounced, but not good enough.

Example 3. We take the feedstock with the following ratio of components, wt. %:

Milk with fat content 3.2% - 40%

Sourdough - 5%

Sea buckthorn juice with sugar - 10%

Orange juice - 10%

Chia seeds - 5%

Milk with fat content 1% - 30%

Similar to example 1, but differs in the ratio of prescription components.

The drink has a well-defined taste, rich color and aroma of used fruit raw materials, which corresponds to the tastes of consumers.

As a result, we can conclude that sample No. 3 is the most attractive in terms of taste, aroma and appearance.

In a sample of the obtained product, the physicochemical parameters were investigated: the mass fraction of protein, fats and carbohydrates, the vitamin and mineral composition. The data are shown in Table 1.

Thus, yogurt in combination with a food additive, sea buckthorn juice with sugar and orange juice results in a functional product, due to the content of biologically active substances while enriching the yogurt with dietary fiber, increasing the nutritional value of the target product.

Claims (2)

A method for producing yoghurt, including normalizing milk, homogenizing the normalized mixture, pasteurizing, cooling to the fermentation temperature, adding a sourdough, fermenting at 40-42 ° C, adding sea buckthorn juice with sugar after fermenting at 38-42 ° C and thoroughly mixing the curd for 5 -15 minutes, stirring for 3-5 minutes of the enriched product before bottling, which is carried out at a temperature of at least 33-37 ° C, characterized in that milk with a fat content of 3.2% and milk with a fat content of 1% are used, while in sea buckthorn juice with sugar, taken in a ratio of 1: 1, add orange juice in a ratio of 1: 1 relative to a mixture of sea buckthorn juice with sugar and add a food additive to the resulting mixture of juices, cooled to 10-14 ° C, which is used as chia seeds, when the following ratio of the starting components, wt%: Milk with fat content 3.2% 40-50 Leaven 3-5 Sea buckthorn juice with sugar 6-10 Orange juice 6-10 Chia seeds 2-5 Milk 1% fat rest