SU731946A1 - Method for preparing soure milk products for baby food and dietic use - Google Patents

Description

37 Slave bacterium in 1k “1, has too much acidity () with Clinical testing of fermented milk products shows that infants (under 1 year old), especially newborns who are artificially blended and artificially mixed, will be treated with a high quality product. . The purpose of the invention is to increase the biological value of the product and the possibility of using it for nutritional infants (up to 1 year old). The goal is achieved by the fact that ferment prepared on pure cultures of Latiofeacie r "ium ium Lactobac strains" is used for fermentation of milk formulas. -er furw ac ' clophi u WfKl and Ldc.tobtxrtcrium as1aor 1 Ug tMoK5 silt of boc-Vobacte strains urus oZoZiSiT MzK №K1 in the amount of 1% of the mass of the finished product while fermentation of the mixture is first carried out to 40-50 T, and then the souring process is carried out simultaneously with cooling in within 1-2 hours up to 15-25 ° C and reaching an acidity of 60-65 T (after it the product is cooled to C in 1O-ZO min, in addition, either dextrinmaptose or flour for baby and dietary food is added to the milk before temperature-treating.

Duct 6O-65 T.

Then the product for 1O-ZO min cooled to 6-8 C,

The resulting product has a pure fermented milk taste, acidity in 5O-70T ,. the content of acidophilic bacteria in 1 ml of cells. Dynamics of acidophilic development

bacteria (strains No. K1, No. K5, No. K10) are presented in table. 1. 6 The proposed method of procuring fermented milk products for children and dietetic food is carried out as follows. Solutions of components (sources of carbohydrates and microelements) are added to the initial, normalized fat milk, the mixture is pasteurized at 90-92 ° C with detergent for 10 minutes or sterilized at 135 ° C with a supply of c, cool to 37-4CPc, add 1% of the leaven. Cooked on pure cultures of Laciosceros QciapphtS-um (strains NsKlj N9 K5 and No. K10), taken separately or in combination and water-soluble in taminas, sour to acidity 4O-50 G; 2 hours from the initial temperature of 37-4 О С to the final temperature and final acidity of about

Mix of milk with components (Baby) Table 1

ten

ten

1010

ten

d

Claims (3)

Antibiotic activity of the acidophilus mixture of the Baby relative to various bacteria of the intestinal group is presented in Table. 2. Table Clinical testing of the acidophilus mixture Baby, prepared by the proposed method, showed that children receiving it from the first hours of life, tolerated this product well, the average daily weight gain of children, EBV, the exact excretion of nitrogenous substances was slightly different from these. indicators on breastfeeding, Teb. on human milk, provided with vitamins C, B, B-, PP, beating is satisfactory, indicators of immune reactivity correspond to age norms. The data on the study of the microecological landscape of the intestines of newborns make it possible to note the positive effect of LIQUID.H acidophilic mixtures on the composition of microflora. Example. For the preparation of .. 100 kg of the acidophilic mixture Malyutka 47.5 kg of skimmed milk are mixed; watered with 37.5 kg of an aqueous solution of carbohydrate components containing dixtrin maltose and 3.14 kg of sugar. The mixture is pasteurized at 9 ° C with you; hold for 10 minutes, cooled to 40 ° C, 1 kg of defatted yeast is added, and the iNsKlj KS strains prepared on pure cultures of adidophilic bacteria, fermented to acidity 40, added to the fermented mixture under stirring. - 14 kg Mopochnogo grow U1b cream cream fat 25% j vitamins A 15 mg, 1 m E {tocopherol acetate) 660 mg, C 6.5 g Bg (pyridoxine hydrachloride) 9 mg, PP {nicotinic acid, 330 mg The mixture is first slowly cooled to 2 ° C for 1 hour and well & sewed to acidity 5O, then cooled more intensively 20 minutes before growing and stored at the same temperature. The finished product has a homogeneous, moderately thick consistency, pure sweetish sour milk taste with a slight smell and taste of dextrin-maltose, acidity 60 ° T, Acidophil content, cells in 1 g of product 10. The titer of the at-ibiotic activity and with respect to e. CoC, i 1:32 SchigeHea.-sonnei Is 128. Example 2, To prepare 10 O kg of Milsch acidophilus mixture in 615 kg of milk, normalized with milk and vegetable fat to fat content 5.6%, 37.5 kg of hydrocarbon components decoction containing 3.14 kg of granulated sugar and 1.67 kg of rice flour for infant and dietary foods are introduced. The mixture is pasteurized with a lump of 2O minutes, cooled to 37 ° C, 1 kg of sourdough is added, prepared for cleaning cultures of acidophilic bacteria of NK5 VIK10 strains, fermented to an acidity of 50 ° T, 3.3 g of iron glycerophosphate and vitamin A are added with constant mixing 15 mg, D 2 mg, E {tocopherol acetate) 6OO mg, C 6.5 g. B (pyridoxine hydrochloride) 9 mg, PP {nicotinic acid) ZZO mg. The mixture with a temperature of 37 C is leavened and simultaneously cooled for 1-2 hours of ds and acid: 60 ° T. Then the product is cooled intensively for 10 minutes to 8 is poured and stored at this temperature. The finished product has a uniform, moderately thick texture, pure sweetish sour-milk taste with a slight taste of rice flour, acidity 65 T; containing acidophilic bacteria in 1 g of the product of 1O cells, the titer of antibiotic activity relative to escVierbhlo toeV 1:64, SeWtgeWo sonne i 1: 256. P p and M e p 3. To prepare 2OO kg of acidophilic mixture, the Kid mixes 88 kg of skimmed milk with 75 kg of an aqueous solution of KoivfiioHeHTOB carbohydrate, containing 3.3 kg of buckwheat flour and 6.3 kg of granulated sugar. The mixture is sterilized at 135 ° C with a 5-second, cooled to 37 ° C, 1 kg of sourdough prepared on pure cultures of acidophilus bacteria of strain N1 is added, sour to acidity 45 Gy, the mixture is cooled to and squash. 7 at this temperature for 2 h of 6 acidity. With constant stirring, 35 kg of milk-growing cream with fat content of 20%, vitamins A ZO mg, D 2 2 mg, E (tocopherol ace tate) 1320 mg, C 13 g, B (pyridoxine hydrochloride) 18 g, PP ( nicotinic acid, nicotinamide) 66O mg, cooled for 30 minutes to 6 ° C, poured and stored at this temperature. The finished product has a homogeneous, moderately thick texture, clean, fermented milk with a light taste of buckwheat flour, acidity 65 Acidophilic acid cells 10 g of antibiotic activity per 1 g of the product. NIJ to tacbericVvia ooW 1:64, tnterobac er a K ogene «, 1: 32l. The proposed method for the production of fermented milk mixtures for infant and dietary nutrition is laid down in the draft regulatory and technical documentation on acidophilic mixtures of Malyutka and Malysh. The economic effect of the production of the acidophilic mixture Malyutka and Mala averages 38.5 r. Formula 1 was invented. A method for the production of sour milk products for children and dietetic food, involving the introduction of a source of carbohydrates into milk, preferably sugar, vitamins and micro6 elements, highly compositing, cooling to a temperature of fermentation, adding leaven prepared on pure cultures of lactic acid bacteria, and ripening the mixture followed by cooling, characterized in that the biological value of the product and the possibility of using it to nourish infants. Children under 1 year old, for fermentation, they are used, using приготов, drawn on приготов pure cultures Lacto, i iurT Qciaoobieum, strains Lacfobaciefiiurri atidophifturn 11, and ladpbftcteriom wdaopb wn) lK5 or strains 5 5 and UQciobQc ev tom odaopVi «C.urr WK lO or Uaoioboc eirioim aciaopHiHurn a count K1 in t he 1% by weight of the finished product, souring prietom smesnosushestvl yutsvachala 40-50 T, and then the process with fermentation vedutodnovremenno ohlazhde1-2 h to a temperature over 15-25 ° C and reaching acid 6D STI-65 T after 4ego product doohlazhdayut to 6-8 C for .10 minutes LP-2; The method according to claim 1, 1 and 2 with the fact that dextrin-maltose or flour for infant and dietary nutrition is added to the milk before high-temperature processing. Sources of information taken into account in the examination of 1, USSR Copyright Certificate № 401337, cl. And 23 C 9/12, 1973. 2, USSR Copyright Certificate No. 431857, cl. B 23 C 9/12, 1974 (prototype).