RU2793790C1 - Method for obtaining yogurt - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: yogurt production method including normalization of milk, homogenization of normalized mixture, pasteurization, cooling to fermentation temperature, adding ferment, fermentation at 38-42°C, filler addition, clot mixing for 5-15 minutes, the product is stirred for 3-5 minutes before bottling, bottling is carried out at a temperature of 33-37°C, while the filler is introduced in an amount of 3-5% of the volume of the fermented mixture, and it is a fermented complex obtained by adding sunflower meal or dietary supplement “Spirulina” to normalized milk in an amount of 4% by weight of milk, followed by fermentation using a starter culture, which is a bacterial dry concentrate of bifidobacteria of direct introduction “Bifilife Forte”, until a strong clot is formed, while the sweetener “Taumatin” is added simultaneously with the fermented complex.

EFFECT: increasing nutritional and biological value, prebiotic and probiotic properties and organoleptic characteristics.

1 cl, 2 tbl

Description

The invention relates to the dairy industry and can be used in the production of yoghurts for functional nutrition.

A known method for the production of yogurt, which provides for the normalization of whole milk, bactofugation, the introduction of hydrocolloids into normalized milk at the same time - a complex stabilizing system and a sweetening component, homogenization of the mixture, pasteurization, cooling, the introduction of starter from direct cultures, fermentation, cooling, the introduction of fruit filler in the stream, thermalization of the mixture, aseptic introduction of creatine, packaging [Patent No. 2366194 RU, IPC A23C 19/02, A23C 19/076, A23C 19/068].

The disadvantage of this method is the low nutritional value of the resulting product.

The closest in technical essence to the claimed method is a method for the production of yogurt with sea buckthorn, including the normalization of milk, homogenization of the normalized mixture, pasteurization, cooling to the fermentation temperature, the introduction of the ferment, fermentation at 40-42°C, the introduction of vegetable filler at 38-42°C in the amount of 5.0-12% by weight of the mixture, stirring the clot for 5-15 minutes, sea buckthorn juice with or without sugar or sea buckthorn jam is used as a filler, the enriched product is stirred for 3-5 minutes before bottling, bottling is carried out at a temperature not lower than 33-37°C [Patent No. 2216976 RU, IPC 7 A23C 9/123, A23C 9/133].

The disadvantage of this method is the low biological and nutritional value, low organoleptic characteristics, lack of probiotic, prebiotic and preventive properties.

The technical result of the invention is to increase the biological and nutritional value, organoleptic characteristics, giving the product probiotic, prebiotic and preventive properties.

The technical result is achieved by the fact that the method for the production of yogurt, including the normalization of milk, the homogenization of the normalized mixture, pasteurization, cooling to the fermentation temperature, the introduction of the ferment, fermentation at 38-42 ° C, the introduction of vegetable filler, mixing the clot for 5-15 minutes, enriched the product is stirred for 3-5 minutes before bottling, bottling is carried out at a temperature of 33-37°C, it additionally contains a fermented complex, which includes a vegetable filler: sunflower meal or dietary supplement "Spirulina" and a starter culture, which is used as a starter culture: bacterial dry concentrate of bifidobacteria of direct introduction "Bifilife Forte", sweetener "Taumatin", which is added simultaneously with the fermented complex.

The introduction of the natural sweetener Thaumatin, of protein origin, prevents an increase in the glycemic index of a person, thereby making the claimed yogurt a product for diabetic purposes, i.e. a prophylactic product with increased organoleptic characteristics, namely increased sweetness, without adding sugar to the recipe.

The introduction of a fermented complex based on a plant component, which is used as a prepared sunflower meal or dietary supplement "Spirulina" and sourdough. Plant components contribute to the increase in nutritional and biological value, as well as imparting prebiotic properties.

Introduction of starter culture: bacterial dry concentrate of bifidobacteria of direct introduction "Bifilife Forte" gives the product probiotic properties.

The method for producing yogurt is carried out as follows: milk is normalized for fat, heated to 43±2°C, homogenized at a pressure of 15±2.5 MPa, and a stabilizer is added. The homogenized mixture is pasteurized at 92±2°C with an exposure of 2-8 min and cooled to a fermentation temperature of 38-42°C.

In parallel prepare the fermented complex. In normalized milk, add: prepared sunflower meal or dietary supplement "Spirulina", in an amount of 4% by weight of milk, mix, heat up to the fermentation temperature, make a starter culture: bacterial dry concentrate of bifidobacteria of direct introduction "Bifilife Forte" and leave alone until a strong clot.

The preparation of sunflower meal is carried out as follows: the plant component is previously freed from reducing sugars by repeated washing with water heated to a temperature of 70-80°C, further drying at a temperature not exceeding 60-65°C, grinding to a finely dispersed state.

The fermented complex is fermented at a temperature of 38-42°C for 6 hours, maintained at the same temperature, until the maximum growth of probiotic microflora is 10 CFU/cm ³ and cooled to a temperature of 4±2°C. Keep in storage until use.

The fermented complex is added to the homogenized, pasteurized mixture. The amount of the introduced fermented complex is 3-5% of the volume of the fermented mixture. Simultaneously with the fermented complex, the Thaumatin sweetener is introduced, in the amount of 0.02 mg, previously dissolved in 1/10 of the normalized milk, with constant stirring for 3-5 minutes. Ferment the mixture at a temperature of 38-42°C. The end of fermentation is determined by the formation of a strong clot with an acidity of 95-100°T. The finished yoghurt is cooled to a temperature of 33-37°C to stop microbiological processes and sent for bottling. Next, the product is sent for storage in refrigerators at a temperature of 4±2°C.

Table 1 shows the organoleptic characteristics of yogurt obtained by the claimed method.

The analysis of organoleptic indicators indicates that the yogurt obtained by the claimed method has high organoleptic characteristics, namely: a homogeneous viscous consistency, a pleasant sour-milk taste and smell.

Table 2 shows the physico-chemical parameters of yogurt obtained by the claimed method.

Analysis of the physical and chemical parameters of yogurt according to the claimed method for producing yogurt showed that the product has a high biological and nutritional value, probiotic and prebiotic properties.

Yoghurt, obtained by the claimed method, has a high nutritional and biological value due to the introduction of a fermented complex based on a plant component into its composition, as well as prebiotic properties; probiotic properties due to the introduction of starter: bacterial dry concentrate of bifidobacteria of direct introduction "Bifilife Forte" and high organoleptic characteristics, due to the use of the sweetener "TAUMATIN". Yogurt is a preventive product against diabetes mellitus due to the use of the Thaumatin sweetener, which is obtained microbiologically and has a protein nature, prevents the increase in the glycemic index of a person when consumed. This allows you to diversify the diet of people with diabetes.

The proposed yogurt also helps to increase human efficiency, improve well-being, positively affects the functioning of the gastrointestinal tract, i.e. is a prophylactic product, namely a product of a healthy diet with a dietary orientation.

This method of yogurt production makes it possible to enrich the diet with a product that increases the body's resistance to negative environmental factors, because yogurt, according to the claimed method, has a high biological and nutritional value, high organoleptic properties, pre - and probiotic properties.

The claimed yogurt was made in the laboratory and was tasted at the Department of Food and Food Biotechnology FGBOU VPO Omsk State Agrarian University named after. P.A. Stolypin.

Sources of information taken into account when drawing up the application:

1. Patent No. 2366194 RU, IPC A23C 19/02, A23C 19/076, A23C 19/068.

2. Patent No. 2216976 RU, IPC 7 A23C 9/123, A23C 9/133. (prototype)

Claims (1)

A method for the production of yogurt, including the normalization of milk, the homogenization of the normalized mixture, pasteurization, cooling to the fermentation temperature, the introduction of the ferment, fermentation at 38-42°C, the introduction of the filler, the mixing of the curd for 5-15 minutes, the enriched product is stirred for 3 before bottling -5 min, bottling is carried out at a temperature of 33-37°C, characterized in that the filler is added in the amount of 3-5% of the volume of the fermented mixture, and it is a fermented complex obtained by adding sunflower meal or dietary supplement "Spirulina" to normalized milk "in the amount of 4% by weight of milk, followed by fermentation using a starter culture, which is a bacterial dry concentrate of bifidobacteria of direct introduction "Bifilife Forte", until a strong clot is formed, while the sweetener "Taumatin" is added simultaneously with the fermented complex.