RU2764894C1 - Method for production of a composition of a fermented milk product with an increased iodine content with the addition of an iodized food composite - Google Patents

Abstract

FIELD: biotechnology.

SUBSTANCE: invention relates to biotechnology and the dairy industry. The method for production of a composition of a fermented milk product with an increased iodine content with the addition of an iodized food composite is carried out as follows. Milk is normalized, homogenized, pasteurized and cooled to a temperature of 43±1°С. Kefir ferment is introduced, mixed and an additive is added, as which the iodized food composite “Yodonorm” is used in an amount of 100 micrograms per 1000 kg of product. They are mixed, packaged in consumer containers and sealed. They are fermented in a thermostat chamber for 8-12 hours at 20±1°C to form a homogeneous dense clot and achieve titratable acidity of 85-88° T, pH 4.55-4.65.

EFFECT: invention provides for the production of a fermented milk product enriched with an iodized additive “Yodonorm”, having functional properties, improved organoleptic properties, in particular rheological, expansion of the assortment of functional fermented milk products.

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Description

The invention relates to biotechnology and the dairy industry, and can be used to obtain functional iodized fermented milk products.

Iodine deficiency leads to serious diseases, many of which threaten not only health, but also people's lives. Iodine deficiency is the cause of endemic goiter, developmental disorders of the child's body, cretinism, deafness, strabismus, infertility or reduced reproductive function.

A known method for producing a milk drink enriched with the additive "Yodchitosan" - a therapeutic and prophylactic product for the prevention of iodine deficiency (Mamtsev A.N., Ponomarev E.I., Ponomareva L.F., Ibragimov V.R., Dinyakova M.V. ., Kostsova I.S. Milk drink with organic iodine. - Dairy industry, No. 12, 2011 - P. 60-61).

The disadvantage of a milk drink enriched with "Yodchitosan" is that "Yodchitosan" is a synthetic additive, not a natural product, the absence of dietary fiber in its composition, which are practically not absorbed in the upper gastrointestinal tract, bind toxic substances, and also cholesterol and bile acids.

A known method for the production of a fermented milk product with a high content of iodine (RF patent No. 2506801). To prepare a fermented milk product, feijoa juice with pulp is used.

The disadvantage of this method is the use of expensive raw materials (feijoa juice with pulp), which leads to certain difficulties in purchasing and harvesting this raw material, as well as the fact that feijoa fruits are a seasonal product and are sold only in November-December.

The objective of the invention is to develop such a method for the production of a functional fermented milk product that would make it possible to obtain a natural healthy fermented milk product with functional properties that does not require additional equipment and costs, as well as to expand the range of products with iodine.

The technical result of the invention is to obtain a fermented milk product enriched with iodized additive "Yodonorm", having functional properties, with improved organoleptic properties, in particular rheological, as well as expanding the range of functional fermented milk products.

The set task and the specified technical result are achieved due to the fact that in the method for the production of a composition of a fermented milk product with a high iodine content with the addition of an iodized food composite, characterized in that the raw milk is normalized, homogenized, pasteurized, then cooled, kefir starter is added, mixed, the additive containing iodine is mixed, packaged in consumer containers, sealed and fermented in a thermostatic chamber until a homogeneous dense clot is formed and titratable acidity is reached, according to the invention, cooling is carried out to a temperature of 43 ± 1 ° C, iodinated food composite "Yodonorm" is used as an additive in the amount of 100 μg per 1000 kg of product, fermentation is carried out for 8-12 hours at 20±1°C to an acidity of 85-88°T, pH 4.55-4.65.

The iodinated food composite "Yodonorm" contains laminaria cryopowder, in which the active substance iodine in an organically bound form is contained in 100 g of the additive in the amount of 2.5 g (in terms of iodine). The production of the Iodorm additive is carried out by the Science Development Fund LLC (Moscow), TU 10.51.56-026-35305730-2017.

The method for the production of a fermented milk product consists of the following technological operations: preparation of raw materials, normalization, homogenization, pasteurization and cooling, fermentation in thermostatic chambers, curd cooling, curd maturation, packaging. Milk is accepted by weight and quality in accordance with GOST R 52054-2003 and GOST 31454-2012 for kefir. Immediately after acceptance and quality assessment, the milk is cooled to (4 ± 2) ° C and stored for no more than 6 hours. The milk is heated to a temperature of (35-45)°C and cleaned with milk cleaners. Then it is normalized in the flow according to the mass fraction of fat in the flow on the separator - cream separator with a normalizing device. Then the milk is pasteurized at a temperature of (87 ± 2) ° C with an exposure of (8-10) minutes. Next, the milk is cooled to a fermentation temperature of 43±1°C. After cooling, the mixture is fermented with a starter prepared on kefir fungi, which include mesophilic lactic acid streptococci, homo- and heterofermentative lactic acid lactococci, acetic acid bacteria and lactic yeast. The starter is introduced in an amount of (3-5)% of the volume of the fermented mixture. After the mixture is stirred for 15 minutes, the iodinated food composite "Yodorm" is added in the amount of 100 μg/1000 kg. Fermented milk is poured into consumer containers with continuous stirring to prevent the ferment from settling. Fermented milk after thorough mixing is fermented in a thermostat at a temperature of 20±1°C for 8-12 hours.

For the production of a fermented milk product, milk is used with an acidity of not more than 17°T, a density of at least 1.027 g/cm ³ .

Example 1. In the case of a thermostatic production method, kefir starter is added to the product, mixed and iodized food composite "Yodonorm" is added in the amount of 35 μg, mixed, packaged in consumer packaging, sealed and fermented in a thermostatic chamber for 8-12 hours, at 20 ±1°С. The titratable acidity of the drink is 80°T.

Example 2. In the case of a thermostatic production method, kefir starter is added to the product, mixed and iodinated food composite "Iodorm" is added in the amount of 100 μg, mixed, packaged in consumer packaging, sealed and fermented in a thermostatic chamber for 8-12 hours, at 20 ±1°С. The titratable acidity of the drink is 94°T.

Example 3. In the case of a thermostatic production method, kefir starter is added to the product, mixed and iodinated food composite "Iodorm" is added in the amount of 125 μg, mixed, packaged in consumer packaging, corked and fermented in a thermostatic chamber for 8-12 hours, at 20 ±1°С. The titratable acidity of the drink is 100°T.

The titratable acidity of kefir during storage increased by 1°T, but did not exceed 100°T, which corresponds to the Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products" (TP TS 033/2013) for kefir.

The best indicators of the quality of the finished product (organoleptic, microbiological and physico-chemical) were obtained in example 2.

A normalized mixture was compiled according to the recipe to obtain a product of a standard composition in terms of the mass fraction of fat, in kg per 1000 kg of the product, without taking into account losses.

In the process of research, the organoleptic characteristics of the enriched sour-milk drink were determined, as a result it was found that the organoleptic indicators are quite high, attractive to the consumer, so the taste and smell are clean, sour-milk, without foreign odors, the consistency is dense, homogeneous, viscous, with an undisturbed clot, color - milky white, distributed throughout the mass. The content of iodine has increased significantly due to the enrichment of the fermented milk product with the addition of "Yodonorm".

The introduction of the Yodonorm additive does not change the composition of the microflora in the fermented milk product and practically does not change the physicochemical parameters that comply with the requirements of the Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products" (TP TS 033/2013) and technical documentation for fermented milk products. The titratable acidity of fermented milk products is associated with the accumulation of fermentation products in them. Excessive development of lactic acid bacteria affects the taste characteristics of the product and can lead to a decrease in its therapeutic and prophylactic kefir.

Thus, compared with the prototype, the proposed method for the production of a fermented milk product is characterized by a simple technological scheme, low labor costs while obtaining a high-quality product with high consumer performance and a preventive effect. This method allows to solve the problem of expanding the range of iodized functional products with preventive properties, since the iodized food supplement "Yodonorm" is an organic product, is easily digested in the upper gastrointestinal tract and is not a seasonal product, it is sold all year round, which has a positive effect. on the profitability of production.

Claims (1)

A method for producing a composition of a fermented milk product with a high iodine content with the addition of an iodized food composite, characterized in that milk is normalized, homogenized, pasteurized, then cooled, kefir ferment is added, mixed, an additive containing iodine is added, mixed, packaged in consumer packaging, corked and fermented in a thermostatic chamber until a homogeneous dense clot is formed and titratable acidity is reached, characterized in that cooling is carried out to a temperature of 43 ± 1 ° C, iodinated food composite “Iodorm” is used as an additive in the amount of 100 μg per 1000 kg of product, fermentation is carried out for 8-12 hours at 20±1°C to an acidity of 85-88°T, pH 4.55-4.65.