RU2092065C1 - Preparing fermented milk product - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: introduced in cooled pasteurized whole milk or fat-free milk or cream is 80-% water solution of superoxidedismutase in amount of 0.005-0.012% and sour containing Lactobacillus acidophilus, Streptococcus cremoris, Streptococcus diacetilactis and Bifibacterium bifidum in ratio 1:2:3:5, respectively. Then mixture is soured, 10-20% of puree, prepared from fruit powders, is introduced in it, and mixture is cooled and filled. EFFECT: higher efficiency. 3 tbl

Description

 The invention relates to the dairy industry and can be used in the production of dairy products, recommended for children, diet and medical nutrition.

 Known methods for producing dairy products, which include stabilizers, biologically active substances / 1,2 /.

 Closest to the invention in technical essence, adopted as a prototype, is a method for preparing a fermented milk product, which involves pasteurization of buttermilk, cooling to the fermentation temperature with L. acidophilus cultures and lactic streptococci, fermentation, cooling and bottling. The cultures that make up the starter culture are resistant to penicillin and tetracycline. The ratio of cultures establish respectively L. acidophilus, Zc. loctis, Zc. diacetilactis 1: 1: 1/3 /.

 The disadvantages of this method are the low biological and therapeutic value of the finished product.

 The aim of the invention is the expansion of the range of dairy products, increasing the biological, therapeutic value of the target product.

The technical result that can be obtained using this method is as follows:
increasing the biological value of the product due to the introduction of fruit powders, as well as due to the accumulation by lactic acid bacteria of valuable metabolites of lactic acid, volatile fatty acids, aldehydes, esters, bacteriocins, etc.

increasing the therapeutic value of the target product due to the introduction of superoxide dismutase (SOD) as an anti-inflammatory agent and the use of lactic acid bacteria cultures with high antagonistic activity against pathogens of intestinal infections;
expanding the range of dairy products through the use of non-traditional additives.

 A method of obtaining a dairy product is as follows.

Whole or skim milk, or cream, is pasteurized at a temperature of 85-90 ^o C with an exposure of 15-20 s, cooled to a temperature of 33-37 ^o C and add 3-5 starter cultures of lactic acid bacteria in a ratio of 1: 3: 2: 5, respectively, and An 80% aqueous solution of SOD in an amount of 0.005-0.012 The mixture is fermented until the acidity reaches 80-90 ^o T, after which 10-20 pre-cooked fruit purees (apple, banana, etc.) are added. The puree is prepared from fruit powders that are added to water in an amount of 10 is left to swell for 15-20 minutes and pasteurized at temperatures 70. ^o C for 10-15 minutes The puree is cooled to a temperature of 30-35 ^o C and introduced into the fermented mixture. The resulting product is stirred for 20 minutes, cooled to a temperature of 8-10 ^o C and packaged.

 The proposed method of production allows to obtain a nutritious, biologically complete sour-milk product with a therapeutic and prophylactic focus.

The therapeutic properties of the target product are primarily due to the presence of superoxide dismutase in it, which has a pronounced anti-inflammatory effect. It is known that in all organisms that consume oxygen, the concentration of SOD in the extracellular space is so low that the body is defenseless against the damaging effects of superoxide radicals (O $\genfrac{}{}{0ex}{}{\text{-}}{\text{2}}$ ) The latter are formed in the intercellular space in an increased amount in the area of inflammation or due to radiation.

 Studies have shown that the introduction of SOD helps to increase the viscosity of the finished product (table. 1), stimulates the development of lactic acid bacteria, which are part of the starter culture, which leads to an increase in the concentration of cells in the finished product (table. 2).

 Lactobacilli and bifidobacteria, selected in the composition of the starter culture, have a pronounced antagonistic activity against pathogens of gastrointestinal infections. Therefore, the fermented milk product developed on the basis of the leaven of the given composition has a therapeutic and prophylactic effect. In addition, the desired effect is achieved with the specified ratio of lactobacilli and bifidobacteria.

 To increase the therapeutic properties and biological value of the target product, food powders from plant materials have been introduced into its composition. They contain all the necessary components from the point of view of nutrition physiology, namely: proteins, carbohydrates, macro- and microelements, vitamins, pectin, fiber, flavoring and aromatic substances. Carbohydrates, which make up a significant part of the powders, are most often presented in the form of fructose and glucose, which ensures their easy digestibility in the body. In addition, the use of powders can reduce the sugar content and calorie content of food. Fiber is the important task of mechanical stimulation of the intestine. Also, the components of fruit powders, like pectin substances, have a complex of unique properties: they bind heavy metal ions, including radioactive ones, promote intestinal motility, and remove cholesterol.

 The combined effect of metabolites of lactic acid bacteria, SOD and fruit powders increases the biological and therapeutic properties of the whole product, which can be recommended for baby food, prevention and treatment of gastrointestinal diseases, inflammatory processes and disorders caused by radiation and antibiotic therapy.

 As you know, fermented milk products with medicinal properties, as a rule, are fermented with sourdough, which contains Bulgarian bacillus (L. bulgaricus), fermenting lactose with the formation of D (-) - lactate. The latter is not physiological for the body and in high concentrations can contribute to the development of acidosis, and the children's body practically does not include D (-) - lactate in the metabolism. In this regard, acidophilus bacillus (L. acidophilus), which forms L (+) - lactate and has high antagonistic activity, was introduced into the composition of the starter culture for the proposed product; quite high physiological, biochemical and production indicators. In addition, the combination included lactic streptococci resistant to various adverse factors of a high concentration of lactic acid, the presence of antibiotics in the milk, etc. namely Lc. diactilactis, with increased synthesis of diacetyl, and Lc. cremoris, giving the product a uniform, creamy consistency.

 Additionally, bifidobacteria are introduced into the combination, which are able to suppress putrefactive and pathogenic microflora in the human intestine.

 The optimal ratio of cultures of lactic acid and bifidobacteria introduced into milk or cream with sourdough is established, which is associated with the peculiarities of the relationship of these microorganisms. Since lactic streptococci are less acid resistant than lactic acid bacilli, their ratio in the combination of starter cultures was increased to 3 and 2, respectively, and the proportion of acidophilic bacillus was chosen equal to 1. A decrease in the proportion of acidophilic bacillus led to a decrease in the medicinal value of the product, and an increase to a rapid increase in acidity, which suppressed the growth of lactococci and bifidobacteria and worsened the organoleptic properties of the product.

 Due to the fact that the specific growth rate of bifidobacteria is much lower than lactobacilli, their share in the combination was taken equal to 5.

 During the research, the quantities of SOD and fruit puree were determined. When SOD less than 0.005 is introduced into the product, the goal is not achieved due to a decrease in the therapeutic effect, and the introduction of this component in an amount of more than 0.012 leads to a large consumption of the drug and, as a consequence, to the cost of the target product.

 When fruit puree in an amount of less than 10 is introduced into the product, its organoleptic properties deteriorate (the original fruit flavor is less pronounced) and the biological value decreases. Introduction to the product puree in an amount of more than 2 increases the cost of the finished product.

In the process of research, the optimum acidity of fermented milk or cream was established to be -80-90 ^o C. At an acidity below 80 ^o T, the desired therapeutic effect is not achieved, since the number of acidophilic bacillus and the biosynthesis of bacteriocins are significantly reduced. In addition, the product has a mild, fresh taste. When the acidity is above 90 ^o T, the product acquires an excessively acidic taste, which reduces its dietary properties.

 Indicators of the finished product are given in table. 3.

Example 1. 869.95 kg of skim milk pasteurized at a temperature of 80 ^o C for 15 s, cooled to a temperature of 35 ^o C, make 30 kg of starter culture, consisting of a combination of cultures of L. acidophilus K 13, Lc. cremoris I1, Lc. diacetilactis 3/41, B. bifidum KC-7 in a ratio of 1: 2: 3: 5 or pure cultures of lactic acid bacteria in amounts of L. acidophilus K 13 2.8 kg, Lc. cremoris 5.4 kg, Lc. diacetilactis 3/41 8.2 kg, B. bifidum 13.6 kg and 0.05 kg of an 80% aqueous solution of superoxide dismutase. The mixture is fermented until an acidity of 80 ^o T is reached and 100 kg of applesauce prepared from the powder is added to it. Mashed potatoes are prepared as follows: 10 kg of powder are added to 90 kg of water heated to 30 ^° C., incubated for 20 minutes, pasteurized at 70 ^° C. and cooled to 30 ^° C. After adding applesauce, the mixture is stirred for 20 minutes, cooled to temperature 8 ^o C and packaged.

Example 2. 749.90 kg of whole milk with a mass fraction of fat 2.5 pasteurized at a temperature of 85 ^o C for 15 s, cooled to a temperature of 36 ^o C, make starter cultures of lactobacilli and bifidobacteria in quantities: L. acidophilus K 13 4 6 kg, Lc. cremoris M1 9.1 kg, Lc. diacetilactis 3/41 13.6 kg, B. bifidum 22.7 kg and 0.10 kg of an 80% aqueous solution of superoxide dismutase. The mixture is ripened until an acidity of 85 ^o T is reached and 200 kg of banana puree prepared from the powder are added, made from applesauce similar to that in Example 1, mixed, cooled to 8 ^o C and Packed.

Example 3. 959.88 kg of whole milk with a mass fraction of fat of 3.5 pasteurized at a temperature of 90 ^o C with a holding time of 20 s, cooled to a temperature of 37 ^o C, add fermentation of lactic acid bacteria in quantities: L. acidophilus 3.6 kg, Lc . cremoris M1 7.3 kg, Lc. diacetilactis 3/41 - 10.9 kg, B. bifidum KC-7 18.2 kg and 0.12 kg of an 80% aqueous solution of superoxide dismutase. The mixture is fermented until the acidity reaches 90 ^o T, mixed, cooled to 8 ^o C and Packed.

Claims (1)

 A method of producing a fermented milk product, including pasteurization of the feedstock, cooling to the fermentation temperature, introducing the fermentation containing Lactobacillus acidophilus and Streptococcus diacetilactis, fermentation, cooling and bottling, characterized in that the chilled pasteurized feedstock, which is used as whole or skim milk or cream, add 80% aqueous solution of superoxide dismutase in an amount of 0.005 0.012% and Streptococcus cremoris and Bifidobacterium bifidum in the ratio of Lactobacillus acidophilus, Streptococc are additionally used in the starter culture us cremoris, Streptococcus diacetilactis, and Bifidobacterium bifidum 1 2 3 5, respectively, after fermentation, 10 20% purees prepared from fruit powders are added.

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