RU2490918C1 - Method for production of enriched cultured milk bioproduct - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages introduction of a starter of lyophilised concentrate of BK-Altai-LSBifi cultured milk and bifidobacteria into the prepared milk base, stirring and addition of preliminarily prepared parsnip and tumeric, stirring, packaging into a consumer container and ripening in a thermostatically controlled chamber during 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T.

EFFECT: invention allows to manufacture a product with high organoleptic, physical-chemical and microbiological indices, increased nutritive value and vitamin-and-mineral composition.

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Description

The invention relates to the dairy industry and is intended for the production of fermented milk biological product enriched with root crops (parsnip and turmeric) on an industrial scale.

In recent years, studies of the natural polymer D of fructose, inulin, contained in natural foods, in particular in parsnip and turmeric, have attracted great scientific and practical interest. Fermented milk products based on them reduce consumption of blood sugar when consumed, and are also recommended for diseases of the gastrointestinal tract and obesity.

Famous fermented milk product "Ehrmann Prebiotic" (TU 9222-027-18252860) is a yogurt enriched with prebiotic inulin. (S.V. Belmer. Sour-milk products: current trends. J. The attending physician, No. 6, 2007, p. 68-72.).

The disadvantage of Ehrmann Prebiotic is the lack of dietary fiber, which is practically not absorbed in the upper gastrointestinal tract, binds toxic substances, as well as cholesterol and bile acids.

Another disadvantage is the lack of bifidobacteria, which synthesize vitamins and amino acids, increase the body's resistance, restore the normal intestinal microflora, and prevent the penetration of toxins into the internal environment of the body.

The result of the invention is to obtain a fermented milk biological product enriched with root crops (parsnip and turmeric), which has high organoleptic, physico-chemical and microbiological indicators, high nutritional value and vitamin-mineral composition, aimed at lowering blood sugar levels.

This result is achieved by the fact that in the production of fermented milk biological product, a lyophilized concentrate of lactic acid and bifidobacteria of the Barnaul Biofactory “BK-Altai-Lsbifi” (TU 9229-003-43704355-03), as well as parsnip root crops (GOST R 51074-2003 p. 13, are used). 1; SanPiN 2.3.2.1078-01) and turmeric powder (TU 9199-014-51217184; SanPiN 2.3.2.1078-01).

The composition of lyophilized concentrate of lactic acid bacteria and bifidobacteria "BK-Altai Lsbifi" includes culture of strains from the collection GNU SIBNIIS Rosselkhozacademia and Barnaulskaya biofactory following species: Lactobacillus acidophilus, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.diacetilactis, Streptococcus thermophilus, Bifidobacterium bifidum, Bifidobacterium longum isolated from natural or industrial sources without the use of gene modifications; used for the production of dairy products.

Parsnip is a spicy aromatic plant. Root crop, spherical or elongated, surface rough, uneven, flesh grayish-white. Parsnip contains inulin, dietary fiber, vitamins: B ₁ , B ₂ . C, A, PP and others, minerals: iron, sodium, potassium, calcium and others.

Turmeric is a herbaceous plant, tuberous, almost rounded rhizome up to 4 cm in diameter, yellowish-gray in color, contains essential oils and yellow dye (curcumin), dietary fiber, vitamins: C, B ₃ , B ₄ , B ₆ and minerals: calcium , iron, magnesium, potassium, sodium, etc.

The combined use of parsnip and turmeric in the production of dairy products increases the nutritional and biological value of the biological product, raises the human immune status and lowers blood sugar.

Technological operations for the production of sour-milk biological product enriched with root vegetables in a thermostatic way, such as: milk acceptance and quality assessment, reservation, purification, normalization of fat and protein, homogenization, pasteurization, cooling, fermentation, pre-prepared parsnip and turmeric, filling, corking , labeling, ripening, cooling, quality control - carried out identically, in examples of specific performance, the description begins with an additional operation of introducing different concentrations components.

The results of the studies showed that the acidification process is affected by the fermentation and the concentration of introduced parsnip and turmeric. The dose of parsnip (9.0%) and turmeric (0.06%), the method and technological stage of introducing them with a thermostatic method of production:

parsnips, previously peeled and coarsely ground, poured with cold water, heated to a temperature of 98 ° C, incubated for 15 minutes, then crushed to a puree state and cooled to 37 ± 1 ° C; turmeric powder is poured with hot water at a temperature of 90-95 ° C, incubated for 30 minutes and cooled to a temperature of 37 ± 1 ° C. The prepared milk base is made with the starter culture of the lyophilized concentrate of lactic acid and bifidobacteria “BK-Altai-Lsbifi”, mixed and added pre-prepared parsnip and turmeric, mixed, packaged in consumer packaging and sent to a thermostatic chamber for fermentation for 6-7 hours at 37 ± 1 ° C. The end of the ripening is determined by the formation of a dense clot and the achievement of titratable acidity of 70-75 ° T (pH 4.65-4.50).

During the research, the vitamin-mineral composition of the fermented milk biological product enriched in parsnip and turmeric was determined, as a result it was found that the content of vitamins and minerals in the bioproduct is increased due to the introduction of parsnip and turmeric.

A decrease in blood glucose was established (studies were conducted on living objects - mice).

Example 1. With a thermostatic production method, pre-prepared parsnip in the amount of 5.0% and turmeric in the amount of 0.06%, cooled to a fermentation temperature of 37 ± 1 ° C, are added to the freshly fermented lyophilized concentrate of lactic acid and bifido-bacteria "BK-Altai -Lsbifi "milk base, mix and pack in consumer containers and ferment in a thermostatic chamber for 6-7 hours, at 37 ± 1 ° С. Titratable biological product acidity 73 ° T.

Example 2. With a thermostatic production method, pre-prepared parsnip in the amount of 7.0% and turmeric in the amount of 0.06%, and cooled to a fermentation temperature of 37 ± 1 ° C, are introduced into the freshly fermented lyophilized concentrate of lactic acid and bifidobacteria “BK-Altai- Lsbifi "milk base, mix and pack in consumer containers and ferment in a thermostatic chamber for 6-7 hours, at 37 ± 1 ° С. Titratable bio-product acidity 75 ° T.

Example 3. With a thermostatic production method, pre-prepared parsnip in the amount of 9.0% and turmeric in the amount of 0.06%, and cooled to a fermentation temperature of 37 ± 1 ° C, are introduced into the freshly fermented lyophilized concentrate of lactic acid and bifidobacteria “BK-Altai- Lsbifi "milk base, mix and pack in consumer containers and ferment in a thermostatic chamber for 6-7 hours, at 37 ± 1 ° С. Titratable biological product acidity 76 ° T.

Example 4. With a thermostatic production method, pre-prepared parsnip in the amount of 11.0% and turmeric in the amount of 0.06%, and cooled to a fermentation temperature of 37 ± 1 ° C, are introduced into the freshly fermented lyophilized concentrate of lactic acid and bifidobacteria “BK-Altai- Lsbifi "milk base, mix and pack in consumer containers and ferment in a thermostatic chamber for 6-7 hours, at 37 ± 1 ° С. Titratable biological product acidity 77 ° T.

Example 5. With a thermostatic production method, pre-prepared parsnip in the amount of 13.0% and turmeric in the amount of 0.06%, and cooled to a fermentation temperature of 37 ± 1 ° C, are introduced into the freshly fermented lyophilized concentrate of lactic acid and bifidobacteria “BK-Altai- Lsbifi "milk base, mix and pack in consumer containers and ferment in a thermostatic chamber for 6-7 hours, at 37 ± 1 ° С. Titratable acidity of the bioproduct 78 ° T.

The quality indicators of fermented milk biological products enriched with parsnip and turmeric, organoleptic and physico-chemical are presented in table 1.

Table 1 Comparative indicators of sour milk biological products of different concentrations of the introduced components Name of indicator Example one 2 3 four 5 Taste and smell The taste is pure sour milk, the components were not felt The taste is pure sour-milk, with a slightly pronounced aftertaste of the introduced components. The taste is pure sour-milk, with a slightly pronounced aftertaste of the introduced components. The smell is spicy in harmony with the milk base. The taste is pure sour-milk, with a pronounced aftertaste and aroma of the introduced components. The taste is pure sour-milk, with a pronounced taste and aroma of the introduced components. Consistency Dense, homogeneous undisturbed clot, without gas formation, with individual particles distributed uniformly distributed over the entire mass Dense, homogeneous undisturbed clot, without gas formation, with individual particles of introduced components uniformly distributed throughout the mass and insignificant Dense, homogeneous undisturbed clot, without gas formation, with individual particles of introduced components uniformly distributed throughout the mass and slight sediment, easily A dense, homogeneous undisturbed clot, without gas formation, with the individual particles of the introduced components distributed over the entire mass and the sediment mixed with A dense, homogeneous undisturbed clot, without gas formation, with individual particles of the introduced components distributed throughout the mass and significant precipitation components easy to shake sediment shaking agitated shaking com difficult to shake Color Yellowish, uneven Yellowish, uneven Yellowish, uneven Yellowish,
uneven Yellowish, uneven Titratable acidity, ° T 73 75 76 77 78

The best quality indicators of the finished product (organoleptic and physico-chemical) were obtained in example 3.

Comparative characteristics of the products are presented in table 2.

table 2 The composition of enriched fermented milk biological products (analogue and invention) Product name Contributed Ingredients Prebiotic substance (inulin) Bifidobacteria Parsnip and turmeric (contain inulin and dietary fiber) Ehrmann Prebiotic Enriched Yogurt (equivalent) + - - Sour-milk bio-product with parsnip and turmeric (invention) - + +

Claims (1)

A method for the production of enriched fermented milk biological product, characterized in that the milk is normalized, homogenized, pasteurized, cooled to a temperature of 37 ± 1 ° C, in the prepared milk base, a starter culture of the lyophilized concentrate of lactic acid and bifidobacteria "BK-Altai-Lsbifi" is mixed, mixed and added parsnip in the amount of 9.0%, pre-cleaned and coarsely chopped, filled with cold water, heated to a temperature of 96-98 ° C for 15 minutes, crushed to a puree state and cooled to a pace fermentation liquids, and turmeric powder in an amount of 0.06%, pre-filled with hot water at a temperature of 93-95 ° C for 30 min and cooled to the fermentation temperature, mixed, packaged in consumer packaging and sent to a thermostatic chamber for fermentation for 6- 7 hours at a temperature of 37 ± 1 ° C, the end of the ripening is determined by the formation of a dense clot and achieve titratable acidity of 70-75 ° T.