RU2790586C1 - Composition for the production of yogurt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry, and can be used for the manufacture of dietary food products. The composition for the production of yogurt contains cow milk with 3.2 wt.% fat, starter culture and vegetable additives. As vegetable additives, the composition contains cryopowders of kelp and mushrooms, previously dissolved in cream with 20 wt.%, fat. The composition contains the following ratios of the initial components, wt.%: 3.2% fat normalized milk 83.0-85.0, starter culture 3.0-5.0, 20% fat cream 9.0-11.0, kelp cryopowder 0.5-1.5, mushroom cryopowder 0.5-1.5.

EFFECT: improving the organoleptic characteristics of the product and expanding the assortment.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy industry and can be used for the manufacture of diet food.

Known composition of yogurt containing whole milk, skimmed milk, whole milk powder, skimmed milk powder, skimmed milk sourdough (see Stepanova, L.I. Handbook of dairy production technologist. Technology and recipes. In three volumes. products - St. Petersburg: GIORD, 1999. - 137-141 C).

The disadvantage of this composition is the low nutritional value of the product due to the lack of additional active substances, such as: polyunsaturated fatty acids, alginants, a group of vitamins B, dietary fiber and trace elements.

The closest in technical essence and the achieved effect is a product containing milk, starter from Streptococcus thermophilus and Lactobacillus delbrueckii, and herbal supplements, stevia extract (powder) and fruit (juice) actinidia, in the following ratio of ingredients, g: milk with a mass fraction of fat 3.2% - 1000; starter consisting of Streptococcus thermophilus and Lactobacillus delbrueckii - 0.01; fruits (juice) of various types of actinidia - 5.0; stevia extract (powder) - 0.1 (see RF patent No. 2460306, A23C 9/123, A23C 9/13, A23C 9/133).

The well-known yogurt, having a sufficiently high nutritional value due to the enrichment with vitamins and minerals contained in the stevia extract (powder) and actinidia fruits (juice), does not allow to obtain a product with rich taste and aroma. Also, the use of actinidia is limited for people with diseases of thrombophlebitis, varicose veins and poor blood clotting. The use of stevia extract in yogurt as a sweetener, although it allows people with metabolic diseases to use this product, however, there is evidence of a poor compatibility of milk and stevia, which results in disruption of the digestive tract.

From the analysis of the existing state of the art, it was revealed that the technical problem in this area is an insufficiently wide range of yoghurts for all categories of the population with high organoleptic quality indicators.

The technical result of the proposed technical solution is to improve the organoleptic characteristics of the product and expand the range.

To solve this problem and obtain the claimed technical result, yogurt containing cow's milk, a starter consisting of Lactobacillus bulgaricus and Lactobacillus thermophilus, herbal supplements, contains kelp cryopowder and mushroom cryopowder as herbal supplements, previously dissolved in cream with a mass fraction of fat of 20%, with the following ratio of initial components, wt. %:

normalized milk, mdzh. 3.2% 83.0-85.0 leaven 3.0-5.0 cream, m.d.zh. 20% 9.0-11.0 laminaria cryopowder 0.5-1.5 mushroom cryopowder 0.5-1.5

Laminaria cryopowder helps to reduce the risk of occurrence and progression of endemic goiter, increases the body's defenses and its immunity to infectious diseases, improves mental development and visual impairment, as a result of metabolic activation (thyroid hormones begin to be produced in the right amount) helps to reduce body weight, increase the tone of the body and its mental and physical performance, helps prevent drowsiness and fatigue.

When using kelp cryopowder, iodine, alginates, polyunsaturated fatty acids, vitamin A, vitamin C, vitamins of group B enter the body.

Mushroom cryopowder enhances the antioxidant defense of the body, prevents the occurrence of atherosclerosis and cancer, and actively participates in the rejuvenation of the body.

When mushroom cryopowder is included in the diet, the body is enriched with dietary fiber, B vitamins, carotenoids, ergosterols, and trametonolinic acid.

The production of yogurt with the addition of kelp and mushroom cryopowders consists of the following stages and main operations:

• acceptance and quality assessment of raw materials,

• normalization of milk for fat up to 3.2%,

• homogenization,

• pasteurization,

• cooling and fermenting,

• ripening,

• mixing the clot and adding cryopowders of kelp and mushrooms mixed in cream,

• mixing,

• bottling,

• packaging, labeling and storage.

To obtain the claimed composition for the production of yogurt, normalized (up to 3.2%) milk is heated to a temperature of 60-65 ° C and homogenized at a pressure of 14-16 MPa, then pasteurized at 82 ± 2 ° C with an exposure of 8-10 minutes, cooled to fermentation temperature 44±2°C, make a starter consisting of Lactobacillus bulgaricus and Lactobacillus thermophilus (3-5%), mix. The end of fermentation is determined by acidity - up to 90-100°T.

Cryopowders are dissolved in a separate container in cream cooled to a temperature of 8-12°C, stirred for at least 10 minutes. The resulting mixture is added to the fermented clot and stirred for at least 10 minutes.

The resulting composition is cooled to 15-20°C, packaged in individual consumer containers, labeled and cooled to 4°C.

Examples of specific implementation:

Example 1. Production of yogurt according to the above technology with the following ratio of components, wt. %:

normalized milk, mdzh. 3.2% 83.0 leaven 5.0 cream, m.d.zh. 20% 11.0 laminaria cryopowder 0.5 mushroom cryopowder 0.5

Example 2. Production of yogurt according to the above technology with the following ratio of components, wt. %:

normalized milk, mdzh. 3.2% 84.0 leaven 4.0 cream, m.d.zh. 20% 10.0 laminaria cryopowder 1.0 mushroom cryopowder 1.0

Example 3. Production of yogurt according to the above technology with the following ratio of components, wt. %:

normalized milk, mdzh. 3.2% 85.0 leaven 3.0 cream, m.d.zh. 20% 9.0 laminaria cryopowder 1.5 mushroom cryopowder 1.5

The results of the organoleptic evaluation of the finished product with different content of cryopowders are presented in Table. 1, organoleptic indicators were evaluated on a 5-point scale.

As a result, we can conclude that sample No. 2 is the most attractive in terms of taste, aroma and appearance.

In a sample of the obtained product, organoleptic indicators were studied: taste, smell, color and texture. The data are shown in table 2.

The use of the proposed composition of yogurt containing cryopowder laminaria 1.0%, cryopowder mushrooms 1.0%, compared with other examples, provides the following advantages:

- the use of kelp cryopowder improves the organoleptic characteristics of the finished product, allows the product to be easily absorbed by the body, as well as a high iodine content, has a preventive effect in case of iodine deficiency;

- the use of mushroom cryopowder improves the organoleptic characteristics of the product, and also provides the body with useful substances due to the “rich” composition of macro- and micronutrients;

In addition, the use of cryopowders increases the nutritional value and content of B vitamins (B1, B2, B5, B6, B9), vitamin A, PUFA and dietary fiber for the proper functioning of the gastrointestinal tract.

The qualitative and quantitative composition of the proposed composition is selected in such a way that the finished product contains dietary fiber, vitamins, microelements, and also has a high nutritional value.

Deviation from a given prescription mixture reduces the nutritional value of the product, therefore, its absorption by the body will not be balanced in terms of content, dietary fiber, vitamins and microelements.

Compared with the prototype, the proposed composition expands the range of yogurts with high organoleptic characteristics and with a high content of nutrients.

Claims (2)

Composition for the production of yogurt containing cow's milk with a fat mass fraction of 3.2%, sourdough and herbal supplements, characterized in that the composition contains kelp and mushroom cryopowders as herbal supplements, previously dissolved in cream with a fat mass fraction of 20%, with the following ratio of initial components, wt. %: Milk normalized, m.d.zh. 3.2% 83.0-85.0 Leaven 3.0-5.0 Cream, m.d.zh. 20% 9.0-11.0 Laminaria cryopowder 0.5-1.5 Cryopowder mushroom 0.5-1.5