RU2746226C1 - Method for producing yogurt containing nanostructured dry boswellia extract - Google Patents

Abstract

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method for producing yogurt involves preparation of milk, fermentation, introduction of additive, fermentation at a temperature of 40-41ºC, mixing after 3 hours after the start of fermentation and mixing an hour before the end of the fermentation process and then cooling obtained product. A nanostructured dry boswellia extract in kappa-carrageenan, or a nanostructured dry boswellia extract in guar gum in the amount of 200 mg per liter of milk is used as an additive.

EFFECT: method allows producing a product with the preservation of its organoleptic characteristics and stable structure.

1 cl, 2 tbl, 6 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 yoghurt (US Pat. RF No. 2467583 dated November 27, 2012, IPC A23S9 / 13), providing for milk normalization, milk mixture purification, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, a complex food additive is introduced during fermentation, including lactic acid, sodium lactate, 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 using 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 from Lactobacillus delbrueclii and Streptococcus thermophilus (US Pat. RF No. 2460306 dated 09/10/2012, IPC А23С9 / 123), in which juice or fruits are used as a vegetable filler various types of actinidia, and stevia extract as a sweetener.

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 yoghurt (US Pat. RF No. 2348161 dated 03/10/2009, 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 exposure for 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 curd to 25-30 ° C, adding filler, stirring, 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 (US Pat. RF No. 2506801 dated 20.02.2014, IPC А23С9 / 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.

The closest is the method for producing yoghurt enriched with magnesium (US Pat. RF No. 2634410 dated 26.10.2017, IPC A23C 9/13, B82Y 5/00), including milk preparation, fermentation, filling, fermentation, mixing and cooling of the resulting product, in which is used as a filler nanostructured magnesium carbonate in carrageenan or nanostructured magnesium carbonate in konjac gum.

The disadvantage is the narrow focus of the presented method.

The task is to expand the range of fermented milk products of functional therapeutic and prophylactic orientation, by enriching it with nanostructured dry Boswellia extract.

The technical result is to expand the range of fermented milk products. The proposed method allows you to obtain yoghurt while maintaining organoleptic properties and stable structure of the finished product, which contains nanostructured dry extract of Boswellia.

The use of nanostructured dry boswellia extract as a filler makes it possible to classify yoghurt obtained by the proposed method as functional food products, because Boswellia is an effective remedy in the fight against rheumatism, arthritis and some other diseases accompanied by inflammatory processes.

Boswellia extract in India is also called a fighter against inflammation. It is used most often to overcome the main symptoms of the inflammatory processes of the articular tissues. Studies in India have found that boswellia is more effective and less toxic than standard pharmaceutical drugs for rheumatoid arthritis such as ketoprofen, indomethacin or aspirin. During clinical trials, it was found that when taking Boswellia for 3 months, there was an effective reduction in swelling and pain in patients with rheumatoid arthritis. In addition, Boswellia improves blood flow to the joints, which is especially important in arthritis, and restores vascular integrity. A special feature of boswellia serrata is that it can block the synthesis of leukotriene. At its core, the agent performs the same action as non-steroidal anti-inflammatory drugs. At the same time, unlike the latter, the extract is not capable of causing strong side reactions, and therefore it is recommended by doctors more often than medicines.

If we talk about the main properties of herbal powder, then these include the following. Anti-inflammatory: the agent makes it impossible to produce hormonal substances that cause the development of the inflammatory process. At the same time, it prevents microphages and leukocytes from penetrating into the cartilaginous tissue itself and the articular fluid. Therefore, if the process of destruction of the joints is not completely stopped, then it is significantly suspended. With this in mind, Boswellia serrata is often prescribed as an adjunct in the treatment of arthritis and arthrosis.

Pain relief: thanks to its active components, the powder makes it possible to reduce swelling of the extremities and prevent their appearance, has a pronounced analgesic effect, relieves morning stiffness - a characteristic symptom of joint diseases.

Slows down the destruction of cartilage: prevents the withdrawal of their structural components from the cartilage, in particular, such: hexosamine, hydroxyproline, uronic acids. Accordingly, the cartilage itself is not destroyed so quickly even in the chronic form of the disease.

Normalization of lipid metabolism: by reducing triglycerides and low density lipoproteins, it is possible to prevent the development of atherosclerosis, obesity and liver dysfunction.

Strengthening blood vessels: this action can be achieved by improving microcirculation in the articular tissues, respectively, better blood supply to the damaged area. (Link to the Internet resource: https://www.zenslim.ru/ - see additional materials)

The technical result is achieved by the fact that in the known method, including the preparation of milk, fermentation, addition of filler, fermentation at a temperature of 40-41 ° C, mixing and cooling of the resulting product, the following new features are introduced:

- 200 mg of nanostructured dry extract of boswellia in kappa-carrageenan, obtained according to the method described in patent 2705987 dated 11/13/2019, or 200 mg of nanostructured dry extract of boswellia in guar gum, obtained according to the method described in patent 2694822 dated 17.07. 2019.

The method is carried out as follows: milk is prepared, heated to 40-41 ° C, fermented, nanocapsules of dry Boswellia extract are added, fermented at 40-41 ° C, stirred, cooled and poured.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of yogurt from normalized cow's milk 3.2%, 2.5% and 1.5% fat content.

The amount of nanostructured additive was calculated from the fact that an effective single dose of dry Boswellia extract is 200 mg. Therefore, in the proposed technique, the value of 200 mg was taken as a basis.

EXAMPLE 1.

1 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is injected into milk prepared for fermentation with 3.2% fat content in an amount of 1 liter, and then 200 mg of nanostructured dry Boswellia extract in guar gum is injected as a nanostructured additive , fermented for 6 hours at a temperature of 40-41 ° C, 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, and then 200 mg of nanostructured dry extract of boswellia in guar gum is introduced as a nanostructured additive , fermented for 6 hours at a temperature of 40-41 ° C, 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 injected into 1.5% fat milk prepared for fermentation in an amount of 1 liter, and then 200 mg of nanostructured dry Boswellia extract in guar gum is injected as a nanostructured additive , fermented for 6 hours at a temperature of 40-41 ° C, 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 an amount of 1 liter, and then 200 mg of nanostructured dry extract of boswellia in kappa-carrageenan is introduced as nanostructured additives, fermented for 6 hours at a temperature of 40-41 ° C, 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, and then 200 mg of nanostructured dry extract of Boswellia in kappa-carrageenan is introduced as nanostructured additives, fermented for 6 hours at a temperature of 40-41 ° C, 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 yoghurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is injected into 1.5% fat milk prepared for fermentation in an amount of 1 liter, and then 200 mg of nanostructured dry Boswellia extract in kappa-carrageenan is introduced as nanostructured additives, fermented for 6 hours at a temperature of 40-41 ° C, 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 yoghurt obtained according to examples 1-6 are presented in tables 1 and 2.

Table 1

Physicochemical indicators of the obtained yoghurts

table 2

Characteristics of organoleptic indicators

Thus, the set task of expanding the range of fermented milk products of functional therapeutic and prophylactic orientation, by enriching it with nanostructured dry Boswellia extract while maintaining the organoleptic properties and stable structure of the finished product, has been achieved.

Yogurt with nanostructured dry boswellia extract can be useful for the prevention of rheumatism, arthritis and other inflammatory diseases of the joints.

Claims (1)

A method for producing yoghurt, including preparing milk, fermenting, adding a filler, fermenting at a temperature of 40-41 ° C, stirring 3 hours after the start of fermentation and an hour before the end of the fermentation process, cooling the resulting product, characterized in that a nanostructured additive, namely 200 mg of nanostructured dry extract of Boswellia in kappa-carrageenan or 200 mg of nanostructured dry extract of Boswellia in guar gum per liter of milk.