RU2791488C1 - Yogurt product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: yogurt product contains as initial ingredients yogurt prepared on the basis of milk with fat weight content of 2.5%, and herbal supplements, additionally contains stabilizer Stabisol MS60, and as herbal supplements, cryopowders of vegetable crops of pumpkin, carrot, Jerusalem artichoke, beet, previously dissolved in cream with a fat weight content of 10%. All initial components are taken in certain quantities.

EFFECT: obtaining a product with improved organoleptic properties, as well as increased nutritional and biological value.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy industry, and can be used to prepare products with increased nutritional and biological value.

A yogurt-type dessert is known containing 0.3-15.0% food acid, natural gum polysaccharide, 0.3-90.0% sweetener, gelatin, starch, yogurt powder with live bacilli, milk powder, yogurt flavor, fruit powder (EP 0240326 A3 BEN-GURIDN UNIVERSITY OF THE NEGEV RESEARCH AND DEVELOPMENT AUTHORITY 07.10.87, A23G 9/02).

Well-known yogurt, in the composition contains stabilizers in the form of gelatin and starch.

The closest in essence to the claimed invention is yogurt with herbal supplements (patent RU No. 2460306) based on cow's milk, containing vegetable filler, sweetener and leaven from Streptococcus thermophilus and Lactobacillus delbrueckii, in which yogurt contains actinidia juice or fruit as a vegetable filler, and as a sweetener - stevia extract.

The well-known yogurt, having a sufficiently high nutritional value, does not allow obtaining a product rich in minerals.

From the analysis of the existing state of the art, it was revealed that the technical problem in this area is an insufficiently high range of yogurt products 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 achieve the claimed technical result, a yogurt product containing yogurt obtained from cow's milk normalized for fat up to 2.5% and starter culture Lactobacillus bulgaricus and Lactobacillus thermophilus 5.0-3.5% of the amount of fermented milk, cream and vegetable additives, additionally contains stabilizer Stabisol MS60, as vegetable additives contains cryopowders of vegetable crops - pumpkin, carrot, Jerusalem artichoke and beetroot, previously dissolved in cream with mdzh. 10%, with the following ratio of initial components, wt. %: yogurt with mdzh. 2.5% 80.0-72.0, cream with m.d.l. 10% 10.0-8.0; cryopowders of pumpkin, carrot, Jerusalem artichoke and beet in the amount of 3.9-1.7 by weight of the finished product; Stabisol MS60 4.4-3.2.

It should be noted that the interaction of cryopowders with milk components allows you to create stable pectin-protein complexes while enriching the product with B vitamins, minerals, organic acids and additional dietary fiber, due to the active migration of these chemical compounds from cryopowders into a yogurt product with vegetables. This contributes to the creation of optimal conditions for the growth and development of starter microorganisms with the simultaneous formation of stable structural and mechanical properties of the yogurt product with vegetables.

The inclusion of pumpkin cryopowder in the diet contributes to: prevention of functional and organic diseases of the gastrointestinal tract; lowering the level of cholesterol in the blood; decrease in cases of SARS and influenza; improved digestion; increasing mental and physical performance.

Thanks to a wide range of active substances, pumpkin cryopowder has the following effects: vitamin E has the ability to slow down the aging process and prevent the appearance of wrinkles and age spots. It also alleviates the symptoms of menopause. Beta-carotene improves immunity and normalizes the balance of female and male sex hormones. Zinc is essential for normal spermatogenesis and prostate function. Pectins remove toxic substances from the body.

The source of vitamins C and group B, carotenoids, calcium and zinc is carrot cryopowder. With a lack of vitamins, carotenoids, macro and microelements, the production of collagen, a structural protein of the skin, decreases. This leads to its aging: loss of elasticity, the appearance of wrinkles, etc. The appendages of the skin - hair and nails - also suffer. Increased fragility appears, they fade, grow worse. Hair starts to fall out faster and grow slower.

In addition, the active substances that carrot cryopowder is rich in have a beneficial effect on the entire body, from cleansing it to restoring hormonal balance.

Ground pear inulin - Jerusalem artichoke, is a natural polymer of fructose, which is absorbed by the body without the help of insulin and thus prevents energy starvation of cells in diabetes. Inulin also helps lower blood sugar levels and prevents diabetes.

When Jerusalem artichoke cryopowder is included in the complex treatment of diabetes, the following are observed: a decrease in the level of sugar and cholesterol in the blood; increasing the efficiency of insulin uptake by cells; improvement of the pancreas; getting rid of unpleasant symptoms (thirst, itching of the skin and mucous membranes, weakness); improvement of the state of the nervous and endocrine systems; reducing the risk of diabetic complications.

With regular use of beet cryopowder, the following is noted: restoration of damaged liver cells; detoxification function; reducing the risk of developing fatty hepatosis; lowering the level of cholesterol in the blood; improvement of digestion; normalization of the balance of sex hormones; reduction of pain during menstruation; resorption of fibromatous nodes; increased immunity and hemoglobin levels in the blood; reducing the risk of developing diseases of the female genital area.

The production of a yogurt product consists of the following stages and main operations: acceptance and evaluation of the quality of raw materials, normalization of milk by fat to 2.5%, homogenization, pasteurization, cooling and introduction of the starter culture Lactobacillus bulgaricus and Lactobacillus thermophiles (3-5%), fermentation, mixing and the introduction of pumpkin, carrot, Jerusalem artichoke and beet cryopowders mixed in cream and Stabisol MS60, mixing, heat treatment of the mixture, bottling, packaging, maturation and storage.

For the production of the claimed yogurt product, milk is normalized by the mass fraction of fat (2.5%), then heated to a temperature of 60-65 ° C and homogenized at a pressure of 14-16 MPa, then fermented at a temperature of 40 ± 2 ° C, the starter Lactobacillus bulgaricus is added and Lactobacillus thermophiles (3-5%), mix. The end of fermentation is determined by acidity - up to 90-100°T.

Cryopowders and Stabisol MS60 are dissolved in a separate container in cream cooled to a temperature of 8-12°C, stirred for 10 minutes. The resulting mixture is added to the resulting yogurt and stirred for 10 minutes at a stirrer rotation speed of 500 rpm, heat treatment with constant stirring at a rotation speed of 1200 rpm at a temperature of 72 ± 2 ° C with an exposure of 2 minutes, hot bottling and maturation at a temperature of 4±2°C for 5-6 hours. The yoghurt product is labeled and cooled to 4°C. Under such conditions, the product retains high quality for more than 30 days. For a more uniform distribution of the initial components, the dry components of the mixture must first be dissolved in cream with mdzh. 10% at a stirrer speed of 2500 rpm for 10 minutes.

EFFECT: invention makes it possible to reduce the residual number of microorganisms due to the high moisture-binding capacity of the additives, thereby increasing the shelf life of the finished product for more than 30 days while maintaining high quality.

Examples of specific implementation:

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

yogurt 72.0 cream, m.d.zh. 10% 8.0 pumpkin cryopowder 3.9 carrot cryopowder 3.9 Jerusalem artichoke cryopowder 3.9 beet cryopowder 3.9 Stabisol MS60 4.4

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

yogurt 72.0 cream, m.d.zh. 10% 9.0 pumpkin cryopowder 3.8 carrot cryopowder 3.8 Jerusalem artichoke cryopowder 3.8 beet cryopowder 3.8 Stabisol MS60 3.8

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

yogurt 80.0 cream, m.d.zh. 10% 10.0 pumpkin cryopowder 1.7 carrot cryopowder 1.7 Jerusalem artichoke cryopowder 1.7 beet cryopowder 1.7 Stabisol MS60 3.2

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.

The optimal number of components in the product formulation is shown in example 2.

The product complies with the requirements of the technical regulations of the Customs Union TP TS 033/2013 "On the safety of milk and dairy products", the technical regulations of the Customs Union TP TS 021/2011 "On food safety". Table 2 presents data on the organoleptic evaluation of the prototype and the claimed product.

The use of the proposed recipes for a yoghurt product containing pumpkin, carrot, Jerusalem artichoke and beet cryopowders, compared with other examples, provides the following advantages:

- the use of pumpkin cryopowder improves the organoleptic characteristics of the yogurt product with vegetables, allows the product to be easily absorbed by the body, and the inclusion of cryopowder in the diet promotes bile excretion and reduces the formation of stones in the intrahepatic passages;

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

- Jerusalem artichoke inulin is absorbed by the body without the help of insulin and thus prevents energy starvation of cells in diabetes, it also helps to lower blood sugar levels and prevents the onset of diabetes;

- the use of beet cryopowder increases the nutritional value and content of B vitamins 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 vitamins, microelements, and also has a high nutritional value. With the specified ratio of components, the product is balanced in terms of the content of dietary fiber, protein and polyunsaturated fatty acids.

Deviation from a given prescription mixture reduces the nutritional value of the product. With a decrease in the quantitative composition of herbal ingredients from the declared one, a deterioration in organoleptic quality indicators (taste, color, texture) is observed. Increasing - leads to a product with a thicker consistency, which is not typical for yoghurt products.

Compared with the prototype, the proposed composition expands the range of yogurt products with high organoleptic characteristics, with increased nutritional and biological value.

Claims (2)

Yoghurt product, characterized in that it contains yogurt prepared on the basis of milk with mdzh. 2.5%, the product additionally contains stabilizer Stabisol MS60, vegetable additives, which are cryopowders of vegetable crops of pumpkin, carrot, Jerusalem artichoke, beet, previously dissolved in cream with mdzh. 10%, with the following content of initial components, wt. %: cream, m.d.zh. 10% 8.0-10.0 pumpkin cryopowder 3.9-1.7 carrot cryopowder 3.9-1.7 Jerusalem artichoke cryopowder 3.9-1.7 beet cryopowder 3.9-1.7 Stabisol MS60 4.4-3.2 yogurt up to 100