RU2494632C1 - Cultured milk beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves production of a cultured milk beverage based on a mixture of milk and milk whey with barley malt extract and a ripened starter consisting of L. bulgaricus, Str. thermophllus, Lc. lactis, Lc. cremoris, Lc. diacetylactis lactic acid bacteria.

EFFECT: invention allows to produce a beverage with high organoleptic indices, increased vitamin content, nutritive value, dietary properties and prolonged storage capacity.

3 tbl, 5 ex

Description

The invention relates to the dairy industry and can be used to obtain a fermented milk functional drink for diet food.

A known method for the preparation of a fermented milk drink, which is a close analogue, according to which polysalt extracts of corn, oats, wheat are introduced into a normalized mixture, pasteurized, cooled to the fermentation temperature, added fermentation, fermented, mixed, cooled and bottled (SU 1243679, 1986).

The disadvantage of this method is that the presented technology provides for the introduction of polysalt extracts in a normalized mixture before pasteurization, and in the production of fermented milk products high pasteurization temperatures are provided - from 95 ° C to 100 ° C. Thus, this method of introducing polysalt extracts of corn, oats, wheat is impractical, since their nutritional value after pasteurization is called into question, and, accordingly, the nutritional value of the finished product. This method does not use a by-product of milk processing containing valuable immunomodulating proteins, thereby reducing the nutritional value of the finished product.

The aim of the invention is to obtain a functional fermented milk drink based on a mixture of milk and whey with the addition of barley malt extract. The drink has high organoleptic characteristics, increased vitamin composition and nutritional value, increased shelf life, can be recommended for biocorrection of human nutrition.

In the production of a sour-milk drink, a base is used from a mixture of normalized milk and whey in a ratio of 30% and 70% by weight of the milk-whey mixture, barley malt extract in an amount of 7% by weight of the milk-whey mixture, yeast, consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis in an amount of 5% by weight of the dairy-vegetable mixture.

Whey has recently been of particular interest in food production. Analysis of the protein, carbohydrate and lipid complexes of whey indicates its high nutritional value, it has immunomodulating properties, since serum contains proteins similar in composition to proteins of human milk. Thus, a fermented milk drink with a sufficiently high concentration of serum will improve the dietary properties and biological value of the drink.

In the malt extract of barley, the composition of substances is qualitatively balanced, which contributes to the coordinated work of all systems of the human body: easily digestible carbohydrates (56-67%); proteins in the form of 15 essential amino acids (5-6%); mineral substances (0.4-0.5%)); organic substances: flavones, sterols, tannins, etc .; vitamins: B1, B2, pantothenic acid, B6, biotin, PP, C; enzymes: α- and β - amylases, proteases, peptidases - I, II, maltase, phytase, catalase, peroxidase, oxidase, dehydrase; plant hormones, auxins and hormone-active substances - androgens and estrogens; water soluble gum substances. Barley malt extract refers to natural radioprotectors, which are able to remove radionuclides from the body, has bactericidal properties, which allows to increase the shelf life of a fermented milk drink up to 10 days without the addition of preservatives and antioxidants.

The use of yeast, consisting of cultures of the genus L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis is due to their high antagonistic activity against pathogenic and conditionally pathogenic microorganisms. The production of antibiotic substances by the strains of the Bulgarian bacillus enhances the therapeutic and prophylactic properties of the fermented milk drink. It contributes to the displacement of unwanted, including pathogenic, bacteria from the digestive tract. Due to this, the necessary balance of intestinal microflora is maintained, immunity is increased and pressure is even normalized. In symbiosis, these beneficial bacteria transform the components of milk, due to which the calcium and protein contained in it are better absorbed, enhance the synthesis of biologically active substances: vitamins, essential amino acids, antibacterial compounds. This contributes to the normalization of cholesterol levels in the blood, the elimination of carcinogens from the body.

The method of producing a fermented milk drink is as follows: in a mixture consisting of normalized milk with a fat content of 1.5%, pasteurized at a temperature of 92 ± 2 ° C with a holding time of 15-20 seconds, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 30% and whey pasteurized at a temperature of 72 ± 2 ° C for 10-15 seconds, cooled to a fermentation temperature of 40 ± 2 ° C, in an amount of 70% by weight of milk whey base, barley malt extract pasteurized at a temperature of 72 ± 2 ° With a shutter speed of 2-3 minutes and cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 7% by weight of the milk-whey mixture, the leaven is made into the resulting mixture consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis in an amount of 5% by weight of the milk-vegetable mixture, fermented at a temperature of 40 ± 2 ° C for 8-12 hours until the titratable acidity increased to 80 ° T, after the end of fermentation, the milk clot is mixed, cooled to a temperature of 14 ± 2 ° C, at this temperature, the drink is left alone until ripening for 9-13 hours, then it is further cooled to a temperature of not more than 8 ° C and packaged.

The ratio of milk and whey is selected taking into account the greatest involvement in the proposed technology of secondary raw materials for dairy production, while maintaining favorable rheological parameters, increasing the dietary properties of the finished drink.

The proposed fermented milk drink has organoleptic characteristics inherent in dairy products containing melanoidins, however, the heating process in our case is excluded due to the introduction of barley malt extract. In general, the drink acquires attractive consumer properties: a refreshing taste, slightly perceptible taste of the additive, reminiscent of the aroma of freshly baked bread, white with a cream tint, moderately liquid, homogeneous consistency. The introduction of starter cultures gives the product piquancy, freshness and enriches with symbiotic microorganisms.

The amount of barley malt extract required to obtain a fermented milk drink was determined (example 1-3).

Example 1. To obtain a fermented milk drink in a mixture consisting of normalized milk with a fat content of 1.5%, pasteurized at a temperature of 92 ± 2 ° C for 15-20 seconds, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 30% and milk whey pasteurized at a temperature of 72 ± 2 ° C with an exposure of 10-15 seconds, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 70% by weight of the milk whey base, barley malt extract pasteurized at a temperature of 72 ± 2 ° C was added 2-3 minutes exposure and cooled to a temperature over souring 40 ± 2 ° C in an amount of 5% by weight of the milk-whey mixture, in the resulting mixture made leaven; consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis in an amount of 5% by weight of the milk-vegetable mixture, was fermented at a temperature of 40 ± 2 ° C for 8-12 hours until the titratable acidity increased to 80 ° T, after the end of the fermentation, the milk clot was mixed, cooled to a temperature of 14 ± 2 ° C, at this temperature, the drink was left alone until ripening for 9-13 hours, then it was further cooled to a temperature of not more than 8 ° C and packaged.

The resulting product has the following characteristics: taste and smell, pure sour milk, the consistency is uniform, liquid, white. Titratable acidity 75 ° T.

Example 2. To obtain a fermented milk drink in a mixture consisting of normalized milk with a fat content of 1.5%, pasteurized at a temperature of 92 ± 2 ° C for 15-20 seconds, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 30% and milk serum; pasteurized at a temperature of 72 ± 2 ° C with an exposure of 10-15 seconds, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 70% by weight of the milk-whey base, barley malt extract pasteurized at a temperature of 72 ± 2 ° C with an exposure of 2 -3 minutes and cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 7% by weight of the milk-whey mixture, a starter consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis in an amount of 5% by weight of the milk-vegetable mixture, was fermented at a temperature of 40 ± 2 ° C for 8-12 hours until the titratable acidity increased to 80 ° T, after the end of the fermentation, the milk clot was mixed, cooled to a temperature of 14 ± 2 ° C, at this temperature, the drink was left alone until ripening for 9-13 hours, then it was further cooled to a temperature of not more than 8 ° C and packaged.

The resulting product has the following characteristics: taste and smell, pure sour milk, with a slight aftertaste of an additive resembling the aroma of freshly baked bread, the consistency is uniform, liquid, white with a cream tint. Titratable acidity 80 ° T.

Example 3. To obtain a fermented milk drink in a mixture consisting of normalized milk with a fat content of 1.5%, pasteurized at a temperature of 92 ± 2 ° C with a holding time of 15-20 seconds, a cooled fermentation temperature of 40 ± 2 ° C in an amount of 30% and whey pasteurized at a temperature of 72 ± 2 ° С with a holding time of 10-15 seconds, cooled to a fermentation temperature of 40 ± 2 ° С in the amount of 70% of the mass of the milk-whey base, barley malt extract pasteurized at a temperature of 72 ± 2 ° С with a holding was added 2-3 minutes and cooled to a temperature over vashivaniya 40 ± 2 ° C in an amount of 9% by weight of the milk-serum mixture in the resulting mixture was added starter consisting of lactic acid bacteria of L. bulgaricus, Str. thermophilus, Lc. lactis, Lc. cremoris, Lc. diacetylactis in an amount of 5% by weight of the milk-vegetable mixture, was fermented at a temperature of 40 ± 2 ° C for 8-12 hours until the titratable acidity increased to 80 ° T, after the end of the fermentation, the milk clot was mixed, cooled to a temperature of 14 ± 2 ° C, at this temperature, the drink was left alone until ripening for 9-13 hours, then it was further cooled to a temperature of not more than 8 ° C and packaged.

The resulting product has the following characteristics: taste and smell are pure sour-milk, with a pronounced aftertaste of a herbal supplement, there is a slight clot separation, whey secretion, a white clot with a creamy tint, the serum has a creamy tint. Titratable acidity 84 ° T.

As a result of research, the best quality indicators of the final product (organoleptic and physico-chemical) were obtained, in example 2.

Example 4. Determined the vitamin compositions of fermented milk drinks obtained by the proposed technology without a malt extract of barley (control) and with a malt extract of barley (experience). The research results are presented in table 1.

Table 1 Vitamin composition of the studied samples Vitamins Sour-milk drink without barley malt extract (control) Sour-milk drink with barley malt extract (experience) Vitamin A, mg 0.02 ± 0.002 0.04 ± 0.002 Thiamine (B1), mg 0.03 ± 0.001 0.35 ± 0.01 Riboflavin (B2), mg 0.12 ± 0.001 0.16 ± 0.001 Pyridoxine (B6), mg 0.02 ± 0.002 0.115 ± 0.001 Vitamin C, mg 0.70 ± 0.02 0.80 ± 0.01 Folic Acid, mcg 7.4 ± 0.02 7.52 ± 0.02 Biotin, mcg 3.28 ± 0.02 4.24 ± 0.01

It was found that in a fermented milk drink with barley malt extract (experimental sample), compared with the control, the pyridoxine content increased 5.8 times (0.115 ± 0.001 mg / 100 g versus 0.02 ± 0.002 mg / 100 g), thiamine 11. 6 times (0.35 ± 0.01 mg / 100 g versus 0.03 ± 0.001 mg / 100) of vitamin A 2 times (0.04 ± 0.002 mg / 100 g versus 0.02 ± 0.002 mg / 100 g, respectively ), riboflavin 1.4 times (0.16 ± 0.001 mg / 100 g versus 0.12 ± 0.001 mg / 100 g respectively), biotin 1.3 times (4.24 ± 0.01 mg / 100 g 3.28 ± 0.02 mg / 100 g), vitamin C 1.2 times (0.83 ± 0.01 mg / 100 g versus 0.70 ± 0.02 mg / 100 g).

Example 5. To determine the dietary properties and the degree of satisfaction of the daily requirement for basic nutrients, the nutritional and energy value of the proposed fermented milk drink was studied. The research results are presented in tables 2, 3.

table 2 The energy value of the produced fermented milk drink Product Energy value, kcal Energy value, kcal fat protein carbohydrates Sour milk drink with barley malt extract 9.0 6.4 23,2 38.6

Table 3 Assessment of the degree of satisfaction of the daily requirement for basic nutrients in a fermented milk drink Component Name Daily rate Content in 100 g of product The degree of satisfaction,% Water ml 1800 88 4.9 Proteins, g 85 1,6 1.9 Lactose, g 18.5 4.0 21.6 Fats, g 90 1,0 1,1

It was revealed that the product has a low calorie content, while the degree of coverage of daily nutrient requirements is satisfactory for most components.

It is possible to obtain a number of dairy products with various physicochemical and organoleptic characteristics, varying the ratio of milk and whey.

Claims (1)

A method of producing a fermented milk drink, characterized in that in a mixture consisting of normalized milk with a fat content of 1.5%, pasteurized at a temperature of 92 ± 2 ° C with a holding time of 15-20 s, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 30% and whey pasteurized at a temperature of 72 ± 2 ° C with a holding time of 10-15 s, cooled to a fermentation temperature of 40 ± 2 ° C in an amount of 70% by weight of milk whey base, barley malt extract pasteurized at a temperature of 72 ± 2 ° C with a delay of 2-3 minutes and cooled to a pace fermentation atures of 40 ± 2 ° C in an amount of 7% by weight of the milk-whey mixture; the leaven is made of the resulting mixture consisting of lactic acid bacteria of the genus L.bulgaricus, Str.thermophilus, Lc.lactis, Lc.cremoris, Lc.diacetylactis in an amount 5% by weight of the milk-vegetable mixture, fermented at a temperature of 40 ± 2 ° C for 8-12 hours until the titratable acidity increased to 80 ° T, after the completion of fermentation, the milk clot is mixed, cooled to a temperature of 14 ± 2 ° C, at this temperature the drink is left alone until ripening for 9-13 hours, then it is cooled to a temperature of not more than 8 ° C and fas dissolved.