RU2778996C1 - Method for producing yoghurt with hypoglycaemic effect, enriched with a complex of dihydroquercetin and arabinogalactan - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for producing yoghurt includes the following operations: accepting and sorting the raw materials; reducing powdered skimmed milk and introducing the food additive "Lavitol-V" and an artificial sweetener - sodium cyclamate; homogenising and cooling; conducting heat treatment; cooling and fermenting; ripening, cooling, mixing, and bottling. The production of yoghurt includes the use of the food additive "Lavitol-V" containing a water-soluble complex of dihydroquercetin and arabinogalactan, sodium cyclamate as an artificial sweetener, as well as a bacterial starter culture with a species composition Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

EFFECT: production of yoghurt with hypoglycaemic effect, functional applicability, increase in the antioxidant activity, nutritional and biological value thereof.

1 cl, 10 dwg, 1 tbl

Description

The invention relates to the food industry and can be used in the production of fermented milk products, in particular yogurt with a high content of biologically active substances, functional orientation and hypoglycemic effect.

Diabetes mellitus is one of the global problems of our time, occupying 60-70% in the structure of endocrine diseases, diabetes mellitus is the most common endocrine pathology. In diabetes, the human pancreas cannot produce insulin in the required amount. Against this background, the level of glucose in human blood is constantly rising. This is why you need to eliminate sugar from your diet. Sugar replacement in diabetes is carried out exclusively with the help of specialized tools called sweeteners. They improve the taste properties of dishes and drinks, thereby making the life of patients full.

Simultaneously with carbohydrate metabolism, the fat metabolism of diabetics also suffers, they are advised to reduce animal fats in the menu. Milk, cottage cheese and lactic acid products are included in most diets by nutritionists, since the glycemic index of dairy products is low, which means that they are allowed for patients with diabetes.

A known method of enriching yogurt with mineral ingredients according to the patent of the Russian Federation No. 2473225 A23C 9/13, which includes heat treatment at a temperature of 60-65 ° C cow's milk with a fat content of 3.2%, followed by the introduction of an iodine-containing additive into it in the form of a dry, powdered powder kelp algae in the amount of 0.3-0.5% per 1 liter of milk, and a sweetener in the form of a dry powder of stevia extract in the amount of 0.01% per 1 liter of milk. Then the mixture is cooled to 38-40°C, followed by the introduction of a starter in the form of thermophilic lactic streptococci and lactobacillus bulgaricus (Streptococcus thermophilus and Lactobacterium bulgaricus) and fermented for 4-5 hours at a temperature of 38-40°C until a homogeneous clot is formed. Ready-made yogurt with a pleasant sour-milk taste can be used as a treatment and preventive measure for people suffering from a lack of iodine in the body and high blood sugar.

The disadvantages of this method are: a limited range of useful properties of the finished product, and the addition of kelp algae to yogurt gives the product a pronounced marine fishy taste and smell, which worsens the organoleptic and consumer properties of the finished product.

EFFECT: obtaining yogurt with hypoglycemic action, functional orientation, increasing its antioxidant activity, nutritional and biological value, as well as expanding the range of functional fermented milk products.

The technical result is achieved by the fact that in the production of yogurt, the Lavitol-V food additive is used, which includes a water-soluble complex of the flavonoid dihydroquercetin and arabinogalactan polysaccharide, obtained from the butt part of the Dahurian larch (Gmelin) by the Ametis company (Blagoveshchensk, according to TU 9325-018-70692152-2012 with amendment No. 1), sodium cyclamate as a sugar substitute, as well as a bacterial starter culture with the species composition of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

Arabinogalactan is a natural water-soluble polysaccharide with a wide range of immunobiological properties, harmless, highly soluble in water, resistant to acidic environment and temperature. It adsorbs and removes toxic substances, radionuclides and heavy metals, lowers cholesterol and blood sugar levels, has prebiotic activity, also serves as a nutrient medium for Lactobacilli and Bifidobacteria, stimulates their growth and activity, is a fermentable fiber (zh-l Chemistry of plant materials, 2003, No. 1, pp. 27-37).

Dihydroquercetin - a flavonoid compound belonging to the class of polyphenols, has P-vitamin activity. Due to its antioxidant activity, this compound exhibits capillary protective properties, limits the development of microangiopathy in diabetes mellitus, lowers blood sugar levels, improves microcirculation, central and peripheral hemodynamics in coronary heart disease and myocardial infarction, and has antiatherogenic and anti-inflammatory effects [1,2].

The antioxidant properties of dihydroquercetin make it possible to increase the shelf life of fat-containing foodstuffs by 2.5-3 times, while maintaining the original organoleptic characteristics (zh-l Dairy industry, 2006, No. 7, pp. 54-56).

As a sugar substitute in the production of yogurt, sodium cyclamate was used, which is an odorless white crystalline powder, soluble in water, obtained by neutralizing cyclohexylsulfamic acid with sodium hydroxide, containing the main substance C ₆ H ₁₂ NNaO ₃ S from 98.0% to 102.0% in terms of dry matter and not more than 84.0% for the dihydrate form in terms of an anhydrous product, soluble in water.

The amount of sugar substitute added to the fermented milk base was calculated based on the approximate sweetness coefficient in terms of sucrose according to the formula:

P \u003d S / K _sl ,

where P is the required amount of sweetener, kg;

C is the amount of sugar to be replaced, kg;

K _sl - coefficient of sweetness.

The fermentation of the milk base is carried out for 6 hours at a temperature of 40-42°C with a bacterial starter culture with the species composition of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

The results of the study of physico-chemical parameters allow us to conclude that the addition of sugar substitutes and the Lavitol-V food additive to the milk base does not significantly affect the fermentation process (Fig. 1).

The consistency of the fermented milk product is characterized by the rheological parameters of the coagulated protein. The structure and properties of the formed clots are influenced by the chemical composition of milk, the composition of starter cultures, the modes of pasteurization and homogenization, and some other technological factors. An increase in the mass fraction of dry substances in milk, especially proteins, the use of vigorous acid-forming agents in starter cultures contributes to the formation of dense, durable milk clots with pronounced syneretic properties.

Structural and mechanical properties of clots depend on the fermentation temperature, the acidity of the clot, cooling and maturation modes. In the course of work, the rheological properties of a clot of a fermented milk base enriched with the Lavitol-V food additive were determined (Fig. 2).

The main organoleptic, as well as consumer indicator characteristic of sweet fermented milk drinks is the sweetness of the product. At the end of the fermentation process, the milk base was cooled and subjected to a tasting analysis, the results of which revealed that the sample containing sodium cyclamate and the Lavitol-V food additive had a pure taste without foreign flavors and corresponded in sweetness to the control sample. Thus, based on the tasting analysis, a sweetener, sodium cyclamate, was used in the yogurt recipe.

On the basis of experimental data, a formula for a fermented milk product enriched with the Lavitol-V food additive was developed for people with diabetes mellitus (table 2).

The proposed method for producing yogurt enriched with the food additive "Lavitol-V" includes the following operations: acceptance and sorting of raw materials, recovery of skimmed milk powder and the introduction of the food additive "Lavitol-V" and a sweetener - sodium cyclamate (according to the recipe), homogenization and cooling , heat treatment, cooling and fermentation, fermentation, cooling, mixing and bottling (Fig. 3).

Reception and sorting of raw materials

For the production of a fermented milk product, skimmed milk powder is used (GOST 33629-2015 Canned milk. Powdered milk. Specifications).

Recovery and enrichment of milk powder

For recovery, skimmed milk powder obtained by spray drying is used, as well as tap water that meets the requirements for drinking water.

Organoleptic characteristics, moisture content and solubility of milk powder must comply with the requirements of the current standard.

To prepare reconstituted milk, skimmed milk powder is dissolved in water at a temperature of 38-42°C. The food additive "Lavitol-V" and sodium cyclamate are added to the resulting mixture. The resulting mixture is homogenized at a temperature of 55-60°C, a pressure of 10 MPa, cooled to 5-8°C and kept at this temperature for 3-4 hours for better dissolution of milk powder.

Heat treatment

The resulting mixture is pasteurized at a temperature of 85-87°C with a holding time of 10 minutes or at a temperature of 90-92°C with a holding time of 3 minutes. High pasteurization temperatures cause intense denaturation of whey proteins, in connection with which, the hydration properties of casein and its ability to form a clot that retains whey well increase.

Fermentation and fermentation

The pasteurized mixture is cooled to a temperature of 40-42°C, fermented with a bacterial starter culture with the species composition of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus.

The end of fermentation is determined by the acidity and viscosity of the clot. Its acidity at the end of fermentation should be 80 ° T, and the viscosity, determined by the time of expiration from the pipette, should not be lower than 50 s.

Cooling and packaging

Upon completion of fermentation, ice water is first supplied for 30-60 minutes, and then the curd is stirred. The duration of mixing depends on the consistency of the clot. When the clot reaches a homogeneous consistency, stop stirring. Further mixing is carried out periodically in order to cool the clot to a predetermined temperature of 4±2°C. Chilled yogurt is sent for bottling.

To determine the hypoglycemic effect of yogurt enriched with the Lavitol-B food additive, a model of prediabetes diabetes was used. The experiment was carried out on 36 outbred male rats weighing 250-300 g, which were kept under standard conditions of the vivarium of the Amur State Medical Academy (Blagoveshchensk). The mass of food averaged 25-30 g per day per individual. The rats were divided into three groups:

1) intact group (IG) - no effect (standard diet: oatmeal + water), this group did not cause prediabetes, the group is necessary to assess prediabetes in the control and experimental groups;

2) control group (Kg) - sucrose prediabetes was induced in rats of this group;

3) experimental group (Eg) - prediabetes was induced in rats of this group and the hypoglycemic effect of yogurt was tested.

The experiment lasted 2 months. The prediabetes model was achieved at week 5 of the experiment. Then, for 3 weeks, against the background of prediabetes, the control group was transferred to a standard diet, for the rats of the experimental group, the studied yogurt enriched with the food additive "Lavitol-V" was added to the standard diet.

Challenge of the sucrose model of prediabetes:

The control group was fed a high carbohydrate diet (oatmeal+sugar+milk powder) to evaluate the effectiveness of the prediabetes model. The experimental group was fed a high carbohydrate diet (oatmeal + sugar + milk powder) to assess the hypoglycemic effect of the studied yogurt on the prediabetes model.

Feeding after prediabetes:

The control group was fed with a standard diet (oatmeal + water), and for the rats of the experimental group, yogurt enriched with the Lavitol-V food additive in the amount of 2 ml per animal 1 time per day was added to the standard diet.

Control points:

Fasting blood glucose level and glucose tolerance test (GTT) were determined after 1 day, 2 weeks, 3 weeks, 4 weeks, 5 weeks, 6 weeks, 7 weeks, 8 weeks. Morphological assessment of the pancreas - at 5 and 8 weeks: sections were stained with hematoxylin-eosin (Microscopic technique, 1996). The area of the islets of Langerhans and the total number of cells in the islets were determined on preparations using the ScopePhoto program. The weight of animals - 1 day, 5 weeks, 8 weeks.

Statistical validity check:

Descriptive statistics - box-plot analysis. Validation - ANOVA (one-way analysis of variance). Materials:

For the experiment, we took yogurt enriched with the Lavitol-V food additive containing a water-soluble complex of dihydroquercetin and arabinogalactan.

Modeling of prediabetes was carried out on the basis of the model of Sakamoto E. et al. [3].

Glucose determination was carried out using Accu-chek Active glucometers and test strips for it. Capillary blood from rats was taken using a scarifier/automatic pen lancets.

Results:

Assessment of glucose tolerance (Fig. 4).

Reduction in mean blood glucose 2 hours after carbohydrate loading by 16% in yogurt fed rats. The average value of the indicator at the time of reaching prediabetes: 7.55±0.46 mmol/l. The average value of the indicator at the end of the study: 6.37 ± 0.60 mmol / l. P<0.01: significant differences from baseline, t-test for paired samples. (The limit for prediabetes 2 hours after a carbohydrate load is 7.4 mmol/L).

Fasting glucose assessment (Figure 5).

In yogurt-fed rats, mean fasting blood glucose decreased by 9%. The average value of the indicator at the time of reaching prediabetes: 6.73±0.37 mmol/l. The average value of the indicator at the end of the study: 6.08 ± 1.05 mmol / l. P<0.05: significant differences from baseline, t-test for paired samples. (The limit for prediabetes is 6.2 mmol/L).

Assessment of weight gain (Fig. 6).

Decreased weight gain rate from 31% during prediabetes simulation to 6% in yogurt fed rats. Mean score at prediabetes: 187.6±70.3 g Mean at prediabetes: 274.4±32.6 g Mean at end of study: 291.1±24.6 g P<0.001: differences are significant when comparing values among themselves, one-way analysis of variance.

The results indicate that the studied yoghurt enriched with the food additive "Lavitol-B" increases the rate of glucose utilization, and therefore has hypoglycemic activity.

Histological verification

The pancreas of intact rats is unchanged (Fig. 7, 8).

A sample of the pancreas of intact rats. The islet of Langerhans is medium in size. Islets contain numerous large cells. The connective tissue capsule of the islet is thin. Staining: hematoxylin - eosin. Magnification: 400.

The pancreas of rats with prediabetes (PD) - marked hyperplasia of the beta cells of the islets of Langerhans (Fig. 9).

A sample of the pancreas of rats with PD. The islet of Langerhans was identified with numerous small cells along the periphery of the islet in the subcapsular zone. The blood vessels are dilated. Staining: hematoxylin - eosin. Magnification: 400.

Pancreas specimen of PD rats after exposure to yogurt (Figure 10). In the composition of the islets of Langerhans, cells of various sizes are unevenly distributed, some of them have vacuolated cytoplasm. Blood capillaries are focally dilated. In the subcapsular zone of the islet, there are areas consisting of small cells. Staining: hematoxylin - eosin. Magnification: 400.

Thus, according to the results of the morphological assessment of the islets of Langerhans of the pancreas in rats with a sucrose model of prediabetes, significant beta-cell hyperplasia was revealed, while in rats treated with yogurt enriched with the Lavitol-B dietary supplement against the background of prediabetes, islet hyperplasia Langerhans was mild, which confirms the hypoglycemic activity of the studied yogurt.

Literature:

1. Oxidative stress. Prooxidants and antioxidants. / Menshikova E.B., Pankin V.Z., Zenkov N.K., Bondar I.A., Krugovykh N.F., Trufakin V.A. - M.: firm "Slovo", 2006. - 556 p.

2. Weidmann A.E. Dihydroquercetin: more than just an impurity? European Journal of Pharmacology, 2012, 684: 19-26.

3. Sakamoto E., Seino Y., Fukami A., et al. Ingestion of a moderate high-sucrose diet results in glucose intolerance with reduced liver glucokinase activity and impaired glucagon-like peptide-1 secretion. J. Diabetes Investigation. 2012: 3(5): 432-440. Doi: 10.1111/j. 2040-1124.2012/00208.x.

Claims (1)

A method for the production of yogurt, which includes adding the food additive "Lavitol-V" in the amount of 8.80 kg/1000 kg and the sweetener - sodium cyclamate in the amount of 2.35 kg/1000 kg to the reconstituted skimmed milk powder, homogenizing the mixture at a temperature of 55-60 ° C at a pressure of 10 MPa, cooling to a temperature of 5-8°C and holding for 3-4 hours at the same temperature, pasteurization, cooling the resulting mixture to 40-42°C, fermentation with a bacterial starter culture with the species composition of Streptococcus thermophilus and Lactobacillus delbrueckii ssp . bulgaricus in the amount of 50.00 kg/1000 kg and fermentation until an acidity of 80°T is reached, followed by cooling to a temperature of 4±2°C with periodic stirring and bottling of yogurt into containers.

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