RU2790584C1 - Method for production of drinking yoghurt - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for the production of drinking yoghurt includes milk pasteurization, cooling to a fermentation temperature, introduction of a starter culture, fermentation, cooling, introduction of a filler of plant raw materials with sugar, mixing, and packaging to a container. As a filler of plant raw materials, an aqueous extract of pepper mint is used in amount of 5±0.5% of the weight of the final product, obtained by brewing of leaves and young shoots of mint with boiling drinking water at the ratio of 1:2.5, exposure, and separation of plant raw materials, followed by addition of 6±0.5% of refined sugar to the final aqueous extract. In this case, the product, before packaging, is exposed until acidity of 80-100°T.

EFFECT: invention allows for obtainment of a fermented milk product with increased biological and nutritional value.

1 cl, 1 tbl, 1 ex

Description

The invention relates to the dairy industry and can be used in the production of dairy products enriched with biologically active ingredients.

Known methods of making yogurts with various fruit and berry, vegetable additives with increased biological and energy value, containing vitamins, minerals, dietary fiber, proteins, lipids with a high content of polyunsaturated fatty acids. For example, RF patent No. 2366194, A23C 9/123, No. 23 and patent 2348161, A23C 9/123. They improve the preventive properties of yogurt and increase its nutritional value.

Known methods for the production of yogurt based on starter containing thermophilic streptococcus and lactobacilli, with the introduction of fruit additives into its composition, for example, according to RF patents No. 2112388, A23C 9/12, No. 2218793, A23C 9/127, No.

The disadvantages of yoghurts obtained by known methods include the fact that they have a relatively low biological value and a high level of carbohydrates.

The closest to the invention in terms of essential features is a method for the production of yogurt, described in RF patent No. 2577998. The invention relates to the dairy industry.

A method for producing yogurt, including pasteurization of milk, cooling to a fermentation temperature, introducing a ferment, fermentation, cooling, adding a filler from vegetable raw materials, mixing, packaging in a container, characterized in that physalis is used as a vegetable raw material, which is allowed for 8-12 min, the resulting mass is separated from the broth, cooled to a temperature of 35-40 ° C and ground to a homogeneous consistency with a particle size of not more than 0.4 mm, after which the resulting puree is mixed and heated together with sugar syrup with a concentration of 45%, until sugar is completely dissolved in puree, while the amount of puree is 10-15% by weight of the finished product, and the mass of syrup is 16-18% by weight of puree. EFFECT: invention improves the quality, nutritional and biological value of the finished product, as well as simplifies the recipe by reducing the amount of ingredients.

From the analysis of the existing level of technology, it was revealed that the technical problem in this area is the insufficient range of fermented milk products for functional purposes.

The technical result of the invention is to increase the biological and nutritional value of a fermented milk product by enriching it with biologically active substances of natural origin.

The specified technical result is ensured by the fact that in the method for producing drinking yogurt, including pasteurization of milk, cooling to the fermentation temperature, introducing the ferment, fermentation, cooling, adding a filler from vegetable raw materials, an aqueous extract of peppermint (Mentha piperita) obtained by brewing mint leaves and young shoots with boiling drinking water, which are taken in a ratio of 1: 2.5, respectively, then the plant material is separated, and 6 ± 0.5% refined sugar is added to the aqueous extract and added to the prepared yogurt in the amount of 5.0 ± 0.5% by weight of the finished product, the mixture is stirred until a homogeneous consistency, the product is kept to achieve the desired acidity, then cooled and poured into containers.

); вид рода Мята семейства Яснотковые, полученное путем гибридизации дикорастущих видов мяты водной (Mentha aquatica) и мяты колосистой (Mentha spicata).As a filler, a herbaceous plant is used - Peppermint (lat.

); species of the genus Mint of the Lamiaceae family, obtained by hybridization of wild species of water mint (Mentha aquatica) and spearmint (Mentha spicata).

The main active component of peppermint is menthol, contained in the essential oil of the plant. In addition to the essential oil, mint contains terpenoids (limonene, cineol, dipentene), carotene, rutin, ascorbic, ursolic, oleanolic acids, flavonoids, tannins, and trace elements. Peppermint contains essential oils (2.4-2.75% in leaves, 4-6% in inflorescences), tannins and resinous substances, carotene (0.007-0.0075%), in leaves - ascorbic hesperidin (0.0095% ), chlorogen (0.7%), caffeine (0.5-2%), ursolic acid (0.3%), oleanolic acid (0.12%), rutin (0.014%), phytosterol (20%), betaine, arginine, neutral saponins, glucose, rhamnose.

Peppermint is widely used in cooking, medicine, perfume industry. Substances are introduced into the composition mixture with mint that have an effect on gastrointestinal and hepatic colic, as an astringent, antitussive, with nausea, heartburn, as a sedative for nervous excitement in menopause, substances that help with inflammatory diseases of the upper respiratory tract, soothing headaches that improve appetite.

An example of a specific implementation of the method.

Cow's milk is pasteurized at a temperature of 92±2°C and cooled to 45°C. Drinking yogurt starter (sublimated Bulgarian bacterium Lactobacterium bulgaricus and thermophilic streptococcus Streptococcus thermophilus) is added, thoroughly mixed and incubated for 4-6 hours at a temperature of 45°C in a thermostatic manner.

). Для этого заваривают 200 г свежей мяты (листья и молодые побеги) в 500 г кипящей воды питьевой воды, выдерживают 3-4 минуты, затем растительное сырье отделяют, а в водный экстракт добавляют 6±0,5% рафинированного сахара, охлаждают и вносят в подготовленный йогурт в количестве 5±0,5% от массы готового продукта, смесь перемешивают до однородной консистенции, и выдерживают йогурт для достижения нужной кислотности от 80 до 100°Т, затем охлаждают до температуры 4±2°С и разливают в тару.Additionally, an aqueous extract of peppermint (lat.

). To do this, 200 g of fresh mint (leaves and young shoots) are brewed in 500 g of boiling drinking water, kept for 3-4 minutes, then the plant material is separated, and 6 ± 0.5% refined sugar is added to the aqueous extract, cooled and added to prepared yogurt in the amount of 5±0.5% of the mass of the finished product, the mixture is stirred until a homogeneous consistency, and the yogurt is kept to achieve the desired acidity from 80 to 100°T, then cooled to a temperature of 4±2°C and poured into a container.

It should be noted that the water extract of peppermint introduced in the amount of 5 ± 0.5% by weight of the finished product provides the best nutritional and biological properties of yogurt. Outside the declared interval of the applied filler, the biological and nutritional value decreased. With a decrease, the finished product had a deterioration in taste, smell and color, however, with an increase in the amount of an aqueous extract of peppermint more than the maximum value of the declared amount, the finished product had an unsatisfactory consistency.

The amount of refined sugar added to the peppermint aqueous extract is sufficient to achieve the stated result. With its decrease, the taste of yogurt worsens, and with an increase, the taste and texture worsens.

The nutritional and biological value of yogurt obtained from milk with the addition of an aqueous extract of peppermint meets the requirements of GOST R 51331-99.

Compared with the prototype, the proposed method allows:

- expand the range of dairy products with healing and beneficial properties:

- expand the range of functional fermented milk products;

- increase the biological and nutritional value of the product;

- improve the organoleptic quality of the finished product.

Claims (1)

A method for producing drinking yogurt, including pasteurization of milk, cooling to a fermentation temperature, introducing a ferment, fermentation, cooling, adding a filler from vegetable raw materials with sugar, mixing and packaging in a container, characterized in that an aqueous extract of peppermint is used as a filler from vegetable raw materials in the amount of 5 ± 0.5% by weight of the finished product, obtained by brewing mint leaves and young shoots with boiling drinking water in a ratio of 1: 2.5, aging and separating vegetable raw materials, followed by adding 6 ± 0.5% refined sugar to the finished water extract, while before packaging the product is kept to achieve an acidity of 80-100 °T.