SU843699A3 - Method of producng sour-milk products - Google Patents

Description

(54) THE METHOD OF OBTAINING ACID AND MILK PRODUCTS as lead on the technological scheme B-. depending on the type of product. In particular, in the preparation of a liquid beverage, the fermentation of milk is carried out to a pH of 5.9, and when concentrated to a pH of 4.8. However, this method does not provide a product with therapeutic properties. The purpose of the invention is to impart therapeutic properties to the target product. The goal is achieved by the fact that in a method involving the fermentation of pasteurized and normalized fat and substance with sour milk in the amount of 94 4-10% of the volume of milk consisting of 80-90% of bifidobacteria and 10-20% of mesophipic or thermophilic lactic acid bacteria , fermentation of milk at 41-44 ° C and processing of the obtained clot, as a starter from LactobaclHus bifidus 62, Lactobacillus bIfMus J, Lactobaclllus bffflus 567 and Lactobacllus bifidus 62 strains, Lactobacillus bIfMus J, Lactobaclllus bffflus 567 and Lactobacillus bifidus 62, and Lactobacllus biffus 567 0.52-0.8: 0.28-0.4: 1.9-2.1: 1.9-2.1, respectively. The table shows the characteristics of the proposed strains of bifidobact: Gui.

Cataract Production of indole Reduced gelatin Reduction of nitrates

Fermentation of differentiating hydrocarbons

Arabinose Xylose

Mannoea

Mannitol

Sorbitol

Glucose Fermentation Products

pH

3.4

+ +

+ +

 + +

3.4

3.5

Vinegar sour

Propionic acid

Oil on acid

Milk Sour Example 1. 100 liters of skimmed milk are pasteurized for 30 minutes, cooled before and 4% of the starter culture is added, consisting of 80% of the strains Lactobaci1lus bifldus J, 62, 567 and 6459, taken in ratios 0, 63: 0.33: 2: 2, and 20% of mesophilic streptococci. Fermented milk is poured into a container before, incubation or at the end of it and cooled to 8 ° C. Souring takes 3-5 hours at 42 ° C to a pH of 4.9 o. Fermented milk is stored at 50 for 12 days. The microflora of the product contains 50% of bifidobacteria, which retain their viability at the pH of gastric juice at low physiological concentrations of bile salts, as well as in medium containing penicillin, streptomycin and neomycin. Example 2. 100 l of condensed skim milk containing up to 12% nonfat dry matter are pasteurized at 95 ° C for 30 minutes, cooled before and 0% of a starter culture consisting of 90% of LactobacMIus biffdus J 62, 567 and 6459 strains is added mixed in the ratio of 0.8: 0.4: 2.1: 2.1, and 10Z from yoghurt sourdough consisting of

Claims (2)

Continued table. Mov Streptococcus thermpphilus Cj- and Lactobacmlus bulgaricus S II. Fermented milk is poured into a container and fermented for 5 hours at 41 ° C to a pH of 5.2. The bottled beverage can be enriched with flavor flavors. It is stored for up to 12 days. The microflora of the product contains svyJJ i-mi tyiJ4unjtJe: 11rimul1; Contains Cn, g 50% bifdubakterki, preserving the viability of oryric gastric juice, at low concentrations. bile salts, as well as in the presence of penicillin, streptomycin and neomyc-t 1a. Example 3. To 100 liters of milk, pasteurized for 15 days and cooled to, add 6% of the starter, consisting of 80% of the Lactobacillus bifidus J bifidus strains, 62, 567 and 6459, in a ratio of 0.52: 0.28: 0.4: 1.9, and 20% of mesophilic streptococci. Then 0.6% rennet, diluted with water and salt in a ratio of 1: 100, is added to the milk. Fermentation is carried out for 2 hours at a pH of 5.2. Then the temperature is reduced to and the ripening process is carried out for 3 hours at a pH of 4.9. The second one is separated from the obtained clot and get cottage cheese. The product is stored for 7 days. The microflora of the product contains over 50% of bifidobacteria preserving viability at the pH of gastric juice, at lower concentrations of bile salts, as well as in the presence of penicillin, streptomycin and neomycin. The ferment used in the proposed method actively ferments the milk and is resistant to adverse physiological factors, including the low pH of the gastric juice and the action of antibiotics. . Consumption of dairy products, obtained with the help of starters on the proposed strains of bifidobacteria, besides therapeutic benefit, ensures survival of bifidobacteria in the digestive tract more than half of consumers, and also counteracts the imbalance of microflora in the digestive tract during antibiotic treatment. The invention method for producing fermented milk products, preferably beverages such as yogurt and soft cottage cheese, offers 84 fermentation views — pasteurized and normalized in terms of fat and dry matter content of milk in the amount of 4–10% of the volume of milk consisting of 80-90% bifidobacteria with a normal ability to ferment milk and resistant to low pH, and 10-20% mesophilic streptococci or thermophilic bacteria, fermentation at 4144 ° C, followed by processing the resulting clot; according to the flowsheet of the product obtained, characterized in that, in order at Dani desired product terapevtiches's properties as a leaven of bifidobacteria strains LactobacMlus bifidus a mixture of strains of Lactobacillus bifidus 62, Lactobaci1lus bifides J, LactobacMtus bifidus 567 and Lactobaci1lus bifidus 6459 taken ies in the following ratio; 0.52-0.8:: O, 28-0.4: I, 9-2.1: 1.9: 2.1, respectively. f Sources of information taken into account during the examination 1. Patent Frances; 2336886, class A 23 C 9/12, published. 1977. 2.Klupsch H.J. Sauerm ich-Erzeugnisse. - Mann-Verlag. Hiidesheim, 1968, c. 27-29 (prototype).