SU1309944A1 - Method of producing sour-milk product - Google Patents

Abstract

The invention relates to the dairy industry, in particular to the production of sour-milk products used for dietary nutrition of patients after digestion surgery. The aim of the invention is to increase the biological value of the product and to make it possible to use it for the enteral probe, the food in the postoperative period. A dairy base is prepared consisting of a cream of 10 ° / oh fat and whey, taken in a ratio of 2: 1 to 1.5: 1. Contributes sucrose, iron lactate, copper preparation and baker's yeast. The resulting mixture is pasteurized for K) min at 90 ° C, with the result that the yeast is emptied. Then cooled to 37 ° C. The cooled mixture is seeded, prepared on the dies of mo.1-acid, Ps1x bacteria, producing G-m / juicy acid: 1 () that and vitamins PP, C and E, taking into account The ratio of the components in the blend,%: cream of 10% fat 53.5- 60.0; sucrose 5.0-6.0; iron lactate 0.0003 0.0008; copper preparation 0.0001 -0,00014; Baking yeast 0.5-1.5; Vitamins PP 0.0004-0,0006; From 0.004 to -0.006, E 0.0005 0.0007 and milk serum - remaining. Souring is carried out within 3-4 hours. 2 table. (L with about with with .i

Description

The invention relates to milk production, in particular to the production of sour-milk products used for the dietary feeding of patients after digestive surgery.

The aim of the invention is to increase the biological value of the product and ensure its use for enteric probe feeding in the postoperative period.

The proposed method is carried out as follows.

A dairy base is prepared consisting of a cream of 10% fat and whey, taken in a ratio of 2: 1 -1.5-1. Contributes sucrose, iron lactate, copper preparation and baker's yeast.

The resulting mixture was pasteurized for 10 minutes at 90 ° C, as a result of which the yeast was allowed to stand. Then cooled to 37 ° C. Into the cooled mixture, the starter prepared on the basis of lactic acid bacteria producing L + lactic acid and vitamins PP, C, and E is added, with the following ratio of components in the mixture,%:

Cream of 10% fat content 53.5-60.0 Sucrose5.0-6.0

Iron Lactate 0.0003-0.0008

Medi drug0,0001-0,00014

Baker's yeast0,5-1,5

Vitamins PP0,0004-0,0006

C0,004-0,006

E0,0005-0,0007

Dairy wheyErest

Squeeze is performed within 3-4 hours.

The introduction of starter strains that produce L + lactic acid and the presence of obesity yeast into the product makes it possible to increase the content of biologically active substances, including phanoic acid, group B vitamins, organic acids (succinic, pyruvic, block) actively involved in metabolic processes, as well as polysaccharides and nucleic acids, which have a beneficial effect on immune mechanisms, and also gives the product antibacterial properties. In addition, due to the action of the irotheolytic enzymes of lactic acid bacteria, the absorption of the protein component is improved. Depleted, killed yeasts are much easier to decompose under the action of enzymes of the gastrointestinal tract than live ones.

The use of a mixture of cream and whey in the ratio of 2: 1 -1.5: 1 as dairy raw materials allows an increase in the proportion of easily digestible proteins.

From tab. 1 video that a dilution of cream more than 1.5: 1 reduces the nutritional value of the product due to a decrease in protein and fat, while diluting less than 2: 1, the percentage of co0 decreases.

the maintenance of easily digestible proteins, which leads to a deterioration in the assimilation of the protein component of food in general. A used dilution of 2: 1.5: 1 allows for food prices; product with a sufficiently high specific content of easily digestible proteins.

The introduction of dead yeast enriches the product with biologically active substances and promotes the growth of lactic acid bacteria.

With the amount of yeast applied,%: 0.3; 0.5; 1.0; 1.5; 2.0 number of lactic acid bacteria {.million. mic tel 1 cm) is respectively 510; 560; 600; 610; 640.

5 The yeast injected into the product has a stimulating effect on the protective functions of the body. The effect of yeast on the quality and the stimulating effect of the product in the experiment is presented in Table. 2. As can be seen from the table. 2, administration of yeast to experimental animals with an amount of less than 0.5% does not provide an immunoglobulin content as compared to other animals in which it is 5.5%. Introduction more

5 1 5% of the yeast does not produce a corresponding increase in the content of immunoglobulins, at the same time the organoleptic characteristics of the product deteriorate.

Example 1. In 600 g of 10% cream vnoQ with t, g: whey 305; sucrose 50; Baker's yeast Saccharonyces segisiae 5; ferric lactate 0.003; copper sulphate 0.001, all mixed thoroughly, heated for 10 min at 90 ° C, resulting in the yeast being laid out, and then

5 cooled to 37 ° C. 40 g of the starter prepared on the strain Lactobacteriurn case 575, vitamins E, C and PP in the amount of 0.005; 0.062 and 0.003 g, respectively, and incubated for 4 hours at 37 ° C until a uniform clot forms. The resulting product has the consistency of liquid sour cream; caloric content 915 cal / kg; proteins, 2.8% (of which 30% are easily digestible); fat 6.8%, carbohydrate 7.7%, the content of lactic acid bacterial in 1 cm 560 million.

Example 2. E 570 g 10 ° / of the cream is applied, g: whey 325 g; sucrose 55; Baking Sacch Yeast. seg- visiae 10; ferric lactate 0.006; copper sulfate 0.0012, carefully stir everything up, warm it up for 10 minutes at 90 ° C, and then cool to 37 ° C. Into the cooled mixture, 40 g of the starter prepared on the strain Lactobacterium casci 144, vitamins E, C and PP in the amount of 0.006; 0.04; 0.004 g, respectively, and incubated for 4 hours at 37 ° C until a uniform clot forms. The resulting product has the consistency of liquid sour cream; caloric content 920 cal / kg; proteins, 3.1% (of which 32% are easily digestible); fat 6.0%, carbohydrates 8.8%; the content of lactic acid bacteria in 1 cm 600 million

An example. In 535 g of 10% cream are added, g: whey 350; sucrose 60; Baker's yeast 15; ferric lactate 0.008; copper sulfate 0,0014, mix everything thoroughly, warm it up for 10 minutes at 90 ° C, and then cool to 37 ° C. 40 g of the starter prepared on Lactobacterium casci 630 strain, vitamins E, C and PP in the amount of 0.007, 0.04 0.005 g, respectively, are introduced into the cooled mixture and incubated for 4 hours at 37 ° C until a uniform clot forms. The resulting product has the consistency of liquid sour cream; caloric content 923 cal / kg; 3.3% of proteins (35% of which are easily digestible); fat 5.7; carbohydrate 9.9%; the content of lactic acid bacteria 1 cm 620 million

Claims (1)

Invention Formula The method of obtaining a sour-milk product with the pasteurization of the milk base, cooling it to the temperature of hardening, making ferment, fermentation, making sucrose, yeast drug Easily digestible proteins (% of total white protein Specific-Specific-Specific Acid Milk Milk Milk Milk with Yeast Shade Content  J -globulin in serum,% 5.6 ten 309944 four deprived of the fact that, in order to increase the biological value of the product and allow it to be used for enteral probe feeding in the postoperative period, sucrose, copper preparation and yeast are introduced into the milk base before pasteurization, the fermentation is carried out within 3-4 hours by milky strains acidic bacteria that produce L + lactic acid, baker's yeast is used as a yeast, and 10% fat cream and milk serum are used as a dairy base in a ratio of 2: 1 -1.5: 1, with fermentation A composition containing cream 5 10% fat, whey, sucrose, iron lactate, a preparation of copper, baking yeast and vitamins PP, C, and E, are pulled in the following ratio of components,%, Cream 10% fat Sucrose Iron lactate Copper drug Baker's Yeast Vitamins PP C 20 25 53.5-60.0 5.0-6.0 0.0003-0,0008 0.0001-0,00014 0.5- 1.5 0.0004-0,0006 0,004-0,006 0,0005-0,0007 table 2 5.8 6.1 6.2