RU2752354C1 - Method for producing yoghurt containing nanostructured dried propolis extract - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry and biotechnology to produce yoghurt, the method is implemented as follows. A nanostructured additive is introduced into milk prepared for fermentation, wherein dried propolis extract in sodium alginate, or dried propolis extract in guar gum, or dried propolis extract in kappa-carrageenan in an amount of 300 mg per liter of milk is used as a nanostructured additive. The mixture is soured and fermented for 8 hours. After 3 hours after the beginning of fermentation, the mixture is stirred. Stirring is executed for the second time one hour before the end of the process of fermentation. The mixture is cooled to a temperature of 6°C and bottled.

EFFECT: invention provides a preventative directive of the product while maintaining the organoleptic properties and stabilising the structure of the finished product.

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.

Known traditional technology for the production of fermented milk products (Zabodalova L.A., Evstigneeva T.N. Technology of whole milk products and ice cream. Textbook - St. Petersburg, NRU ITMO; IChBT, 2013, 304 p.)

There is a known method for the production of yoghurt enriched with calcium (pat. RF No. 2467583 dated November 27, 2012 IPC A23S9 / 13), in which milk is normalized, the milk mixture is purified, homogenized, pasteurized, cooled to the fermentation temperature, fermented, a complex food additive is introduced in the fermentation process 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 which is not explained.

There is 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 of 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 preparing a mixture of skim milk, skimmed milk powder and sugar, cleaning the mixture at a temperature of 41-45 ° C, pasteurizing 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, introduction of 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, adding filler, stirring, cooling and bottling, 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.

For the prototype, a method for producing a functional yoghurt according to patent No. 2625029 dated 07/11/2017 was chosen, including fermentation of prepared normalized milk, the 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.

Objective: expanding the range of functional fermented milk products.

The technical result is an increase in nutritional and biological value, provision of a prophylactic orientation of the product by enriching it with a nanostructured dry extract of propolis while maintaining organoleptic properties and stabilizing the structure of the finished product.

This is achieved by the fact that the following new features have been introduced into the yoghurt production method, which includes fermentation of prepared normalized milk, the introduction of a nanostructured additive, fermentation, stirring 3 hours after the start of fermentation and an hour before the end of the fermentation process, cooling of the resulting product: 8 ocloc'k; and as a nanostructured additive, a nanostructured dry propolis extract is used, obtained: according to patent No. 2681837 dated 03/13/2019, which describes a method for obtaining nanocapsules of a dry propolis extract in a shell from

guar gum,

- - or according to patent No. 2697839 dated 08.21.2019, which describes a method for obtaining nanocapsules of dry propolis extract in a shell of kappa-carrageenan,

- - or patent No. 2713422 dated 02/05/2020, which describes the method

obtaining nanocapsules of dry propolis extract in a shell of sodium alginate;

at the same time, nanostructured dry propolis extract is added in an amount of 300 mg per liter of milk, because in an Internet source (https://zen.yandex.ru/media/portalmeda/osobennosti-primeneniia-chistogo-propolisa-pravila-priema-i-dozirovki-5d68f84ell8d7f00ad692fe2) for prevention, it is recommended to use 1-3 g of propolis daily for adolescents and adults, and since a half dose is usually used in functional products, the optimal amount in the proposed method is the propolis content in the amount of 300 mg per 1 liter of the finished product.

For the production of yoghurt according to the proposed method, normalized cow's milk of 1.5, 2.5 and 3.2% fat content was used.

Propolis has many properties, namely: disinfectant, antibacterial, antitoxic, anti-inflammatory, dermatoplastic, antioxidant, immunomodulatory.

Disinfection - the destruction of infectious agents and the destruction of toxins. Propolis suppresses activity and kills bacteria and viruses, slows down the growth of some of them. In addition, this honey product neutralizes the poisons that decaying cells release, accelerates the processes of regeneration and healing. There is a debate about the anesthetic effect of bee glue. There is no scientific confirmation of this effect yet.

Propolis also acts on tumor cells, inhibiting their development. Myoma develops from the wall of the uterus. Benign neoplasms are dangerous because they can change, cause cancer. Propolis effectively fights symptoms such as uterine bleeding and pain.

Propolis, the use of which is especially important in the season of morbidity, copes well with the destruction of pathogenic bacteria, among which are:

• influenza virus,

• herpes virus,

• tubercle bacillus,

• Candida,

• fungi and yeast,

• varicella-zoster virus, etc.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of yoghurt with a nanostructured additive introduced into it.

EXAMPLE 1.

In prepared for fermentation milk of 1.5% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced, and then 300 mg of dry propolis extract in sodium alginate is introduced as a nanostructured additive, fermented in within 8 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.

In prepared for fermentation milk of 2.5% fat content, 0.5 g of activated yoghurt starter culture (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced, and then 300 mg of dry propolis extract in sodium alginate is introduced as a nanostructured additive, fermented in within 8 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

In prepared for fermentation milk of 3.2% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced, and then 300 mg of dry propolis extract in sodium alginate is introduced as a nanostructured additive, fermented in within 8 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.

0.5 g of activated yoghurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is injected into the 1.5% fat milk prepared for fermentation, and then 300 mg of dry propolis extract in guar gum is introduced as a nanostructured additive, fermented in within 8 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.

In prepared for fermentation milk of 2.5% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced, and then 300 mg of dry propolis extract in guar gum is introduced as a nanostructured additive, fermented in within 8 hours, and 3 hours after the start of fermentation, the mixture is stirred.

EXAMPLE 6

In prepared for fermentation milk of 3.2% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced, and then 300 mg of dry propolis extract in guar gum as a nanostructured additive is added, fermented in within 8 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.

In prepared for fermentation milk of 1.5% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced, and then 300 mg of dry propolis extract in kappa-carrageenan is introduced as a nanostructured additive, fermented within 8 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.

In prepared for fermentation milk of 2.5% fat content, 0.5 g of activated yogurt starter culture (Bulgarian bacillus, acidophilus bacillus, streptococcus lactic acid) is introduced, and then 300 mg of dry propolis extract in kappa-carrageenan is introduced as a nanostructured additive, fermented within 8 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

In prepared for fermentation milk of 3.2% fat content, 0.5 g of activated ferment for yogurt (Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus) is introduced, and then 300 mg of dry propolis extract in kappa-carrageenan is introduced as a nanostructured additive, fermented within 8 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.

As can be seen from Tables 1 and 2, the properties of the obtained products in terms of their organoleptic and physicochemical properties correspond to GOST 31981-2013 YOGURT. General technical conditions.

Consequently, the task of expanding the range of functional fermented milk products has been solved.

Claims (1)

A method for producing yoghurt, comprising introducing a nanostructured additive into milk prepared for fermentation, fermentation, fermentation; moreover, 3 hours after the start of fermentation, the mixture is stirred, stirring a second time is carried out one hour before the end of the fermentation process, cooling to a temperature of 6 ° C, bottling, characterized in that fermentation is carried out for 8 hours, and dry propolis extract is used as a nanostructured additive in sodium alginate or dry propolis extract in guar gum, or dry propolis extract in kappa-carrageenan in an amount of 300 mg per liter of milk.