UA129874U - METHOD OF PRODUCTION OF SOIL-DAIRY PRODUCT FUNCTIONAL PURPOSE WITH LONG TERM STORAGE - Google Patents

Abstract

A method for the production of an extended-shelf functional fermented milk product involves the reception of raw materials, normalization, homogenization, pasteurization, fermentation and fermentation, mixing and cooling, filling, mixing and packaging of the product. In the process of homogenization as a stabilizer used ground ginger in the amount of 0.1-0.2% by weight of the finished product, and as filler-structure-forming used bran oats in the amount of 2% by weight of the finished product.

Description

The useful model belongs to the dairy industry and food biotechnology and can be used in the production of new types of synbiotic fermented milk bioproducts of functional purpose with original organoleptic indicators and extended shelf life.

There is a known method of obtaining kefir, which includes normalization, double pasteurization of milk at temperatures of 87 "C, then 105 "C, homogenization, cooling, introduction of kefir with fungal starter, fermentation. After fermentation, when the pH of the curd is reached 4.7-4.75, cooling is carried out in two stages to a ripening temperature of 14-16 "С and the product is kept for 6-8 hours (Pat. 2453125 of the Russian Federation. IPC (2006.01) A23С9/127. Method of production kefir / I.V. Rozhkova,

V.F. Semenikhina, V.D. Kharitonov (Russia). - Mo 2010150280/10; statement 09.12.10, publ. 20.06.12, Bull. Mo 121.

The disadvantage of the method is that the fermented milk product, in addition to bacteria - probiotics, does not contain natural fillers that have functional properties, in addition, the bacterial starter is introduced in two stages, which significantly increases the technological cycle and economic costs due to double pasteurization.

There is a known method of production of a biologically active product, which includes preparation of a suspension in water of crushed oat raw materials, homogenization of the obtained suspension. As crushed oat raw materials, husked, crushed oat grain, oat flakes, oat bran, bran, or crushed product of oat grain extrusion are used.

The resulting homogenate is pasteurized or sterilized by heat treatment, cooled to the fermentation temperature, and lactic acid microorganisms or bifidobacteria are introduced.

Fermentation is carried out at a temperature of 20-45 C for 3-96 hours. It is possible to introduce fillers, flavorings, color, aroma or taste correctors, sweeteners, food acids into the target product (Pat. 2334407 of the Russian Federation. IPC (2006.01) А2311/29, А2г3З11/105,

A2311/10. Method of production of a biologically active product / V.A. Derevyanko (Russia). -

MO 2010150280/10; statement 21.06.07, publ. 27.09.08, Bull. Mo 6).

The disadvantage of the final product is that it cannot be considered a full-fledged fermented milk product, and it also has almost no active probiotic component. The method differs in complexity and duration of implementation.

Zo A well-known fermented milk product with a flavor filler and spices, containing a fermented milk base, whey, modified starch, salt, flavor filler, spices, which as a flavor filler contains sumac extract, and as spices - ginger, star anise, turmeric (Pat. 75662 OA IPC (2006.01) А23С9/13. Sour milk product with flavor filler and spices / U.G. Kuzmyk, N.M. Yushchenko (Ukraine). - and 201206210; application 05.23.12, published 12.10.12, bull Mo 231.

The disadvantage of this product is the high content of fats - 15590, the use of modified starch in the recipe, and the lack of probiotic and biological value.

The closest in technical essence to a useful model is the method of production of fermented milk drink, which includes receiving raw materials, normalization, homogenization, pasteurization, leavening and fermenting, mixing and cooling, introduction of fillers, mixing and packaging of the product. In the process of homogenization, dry pectin is used as a stabilizer in the amount of 0.4-0.6% by weight of the finished product, and as a filler, rosehip extract is used in the amount of 8-10% by weight of the finished product. (Pat. 99415

OA IPC (2006.01) А23С9/12 Method of production of fermented milk drink / I.Yu. Goyko, I.A.

Ivasenko, N.O. Goyko (Ukraine). - а2г0О1111898; statement 26.03.12, publ. 10.08.12, Bull. Mo 15) (prototype).

The disadvantages of the prototype are the high acidity of the product and its short shelf life due to the presence of ascorbic acid in the rose hip extract. As well as the complexity of the technology, which requires separate preparation of both rose hip extract and pectin suspension and their separate introduction at different stages of production.

The useful model is based on the task of developing a method of producing a fermented milk product, which has increased nutritional value due to the filler - ground ginger, which ensures the enrichment of the fermented milk product with valuable components of plant raw materials with preserved biologically active substances of functional purpose with an extended shelf life and the use of oat bran as structure stabilizer.

The task is solved by the fact that in the known method of production of fermented milk drink, which involves the reception of raw materials, normalization, homogenization, pasteurization, leavening and fermenting, mixing and cooling, introduction of fillers, because mixing and packaging of the product, according to a useful model, in the process of homogenization as ground ginger is used as a stabilizer in the amount of 0.1-0.295% of the weight of the finished product, and oat bran is used as a filler-structure former in the amount of 1-2956% of the weight of the finished product.

Ginger root is characterized by a high content of aromatic substances, which are mainly represented by essential oils. The most stable and proven types of its activity associated with the presence of essential oils include: antimicrobial, fungicidal, fungistatic, anti-inflammatory. Depending on the duration of contact of the ginger root with the microbial cell, it exhibits a bacteriostatic or bactericidal effect. In addition, it is a source of a number of other biologically active compounds - terpenoids, phenolic and polyphenolic substances, vitamins, trace elements, etc. Some classes of BAR (vitamins, minerals, amino acids, proteins, carbohydrates, fats, etc.) participate in metabolism, which promotes the release of digestive juices and, as a result, better assimilation of fermented milk products, others (phenolic compounds, terpenoids, resins, phytoncides, hormones etc.) - have a pharmacological effect. The doses of its introduction, determined physico-chemically and organoleptically, were 0.1-0.295, which is sufficient to ensure a piquant taste, enrich the fermented milk product with valuable constituent components and allow to extend the shelf life.

To ensure a uniform structure and preserve the physical and chemical properties during the entire storage period of the fermented milk product, a structure stabilizer is added with the addition of ginger root. Oat bran is used as a stabilizer, the input dose is 1-2 95. It was established that the addition of oat bran less than 195 does not provide a satisfactory indicator of moisture retention capacity, and an input dose of more than 2 95 worsens the organoleptic properties and breaks the clot. Oat bran is suggested to be added simultaneously with ginger root in the homogenization process.

Here are examples of the method that is claimed:

Example 1. Milk selected for quality is normalized for fat. The prepared mixture is heated to a temperature of 45 "C and cleaned, pasteurized at a temperature of 85 "C for 10 minutes and homogenized with subsequent cooling of the mixture. The mixture is fermented and fermented in a tank for fermented milk drinks at a temperature of 28 "C, kefir starters in the amount of 5 96 from the number of fermented material are introduced in the flow simultaneously with the milk

With a mixture. At the end of fermentation, the curd is mixed with the help of a dosing pump, homogenized ginger root is added in the amount of 0.2 95 and oat bran in the amount of 2 95 of the mass of the finished product. Cool the mixture to a temperature of 8"C in a packed refrigerator.

Thus, studies have shown that the introduction of homogenized ginger root and oat bran provides enrichment of the fermented milk drink with valuable components of plant raw materials with preserved biologically active substances of functional purpose. The chemical composition and energy value of the finished product are shown in Table 1.

Table 2 shows the organoleptic indicators of the fermented milk product obtained by the claimed method and the prototype.

The proposed fermented milk product can be produced both at mini-factories and at dairy enterprises. Its production according to the proposed method takes place on the same technological equipment as traditional products without additional technological operations.

The proposed method of obtaining a fermented milk product has been tested in the conditions of the scientific and production laboratory of the "Biotechnology" department of the State Technical University of Ukraine.

Table 1

Chemical composition and energy value of a functional fermented milk product with an extended shelf life

Name of the type of product --- : i 100 g of product, kcal

Sour milk product with a functional purpose c) 2.59 | 3.16 4.53 0.29 56 extended storage period

Table 2

Organoleptic indicators of the fermented milk product obtained by the claimed method and the prototype

Name) Characteristic of the indicator by method, Characteristic of the indicator according to the indicator declared by the prototype

Taste Soft sour-milk with astringency Pleasant, sour-milk, with a strongly pronounced aftertaste of rose hips - . - and Pleasant, sour-milk, with strong

The smell is pleasant kefir with the aroma of ginger and a pronounced smell of rose hips

Color Creamy-white Creamy and homogeneous with inclusions of cream and . .

The consistency of the drink is uniform in color throughout the entire mass of the drink

Viscosity Dense with a stable clot Dense with a stable clot

Claims (1)

USEFUL MODEL FORMULA The method of production of a fermented milk product of functional purpose with an extended shelf life, which includes the reception of raw materials, normalization, homogenization, pasteurization, leavening and fermenting, mixing and cooling, introduction of fillers, mixing and packaging of the product, which is distinguished by the fact that in the process of homogenization, ground ginger is used as a stabilizer in the amount of 0.1-0.2 95 of the mass of the finished product, and as a filler - oat bran is used as a structure former in the amount of 2.95% of the weight of the finished product.