RU2173523C2 - Composition for production of fermented-milk product - Google Patents

Abstract

FIELD: food and dairy industry. SUBSTANCE: for preparing fermented- -milk product the following composition is used that has components in the following ratio, wt.%: concentrated ferment containing the strain Lactobacillus acidophilus n. v. 317/402 "Narine" AAA with titer 10⁷-10¹⁰ CFU/ml or liquid ferment containing the strain Lactobacillus acidophilus 317/402 "Narine" AAA with titer 10⁷-10¹⁰ CFU/ml and bifidobacteria and/or lactic acid streptococci, 0.5-25.0; sweetening component, 0.5-20.0; vegetable filling agent, 5.0-25.0; stabilizing agent, 0.01-10.0; milk base, the balance up to 100%. EFFECT: enhanced assimilation of product, enhanced curative-prophylactic properties. 4 cl, 10 ex

Description

 The invention relates to the dairy industry.

 A known composition for the production of fermented milk product containing milk base, fruit puree, granulated sugar and sourdough (Z.S. Zobkova, I. M. Padaryan "Production of milk and dairy products with fillers and vitamins", M .: Agropromizdat, 1985, p. 28).

 A known method of preparing yogurt, according to which prepare a mixture containing a milk base, sweetener, fruit filler and sourdough (SU 1830079 A3, A 23 C 9/12, publ. 23.07.93).

 There is also known a method for the production of yogurt, according to which a mixture is prepared containing a milk base, fruit filler, sourdough and stabilizer, which is used gelatin or pectin, or starch (RU 2112381 C1 10.06.98, A 23 C 9/12).

 A known method for the production of low-fat sour cream, according to which use a milk base, sea buckthorn, mashed with sugar, and sourdough (SU 1757567 A1, A 23 C 13/16, publ. 30.08.92).

 There is also known a method of producing a fermented milk product "Smetanka", which provides for the preparation of a mixture containing a milk base, a stabilizer - pectin, carotene, fruit and vegetable or fruit and berry fillers and sourdough (SU 766565 A, A 23 C 9/13, publ. 03.10. 80).

The closest analogue to the claimed invention is a mixture for the production of frozen dairy products, including, wt.%:
Sour-milk drink - 35.0 - 60.0
Fruit component - 7.0 - 25.0
Sucrose - 12.0 - 21.0
Stabilizer - 0.2 - 1.5
Melt of kefir fungi - 1.0 - 3.0
Whey - Else up to 100%
(patent RU 2007091 C1, A 23 C 9/12, publ. 02.15.94).

 A disadvantage of the known product is the weak therapeutic effect on the human body due to the use of strains of sour milk bacteria with low activity. The mixture also has weak antacid properties, which limits the scope of its application to persons suffering from gastrointestinal diseases.

 The technical result of the claimed invention is to improve the digestibility of the product and increase its therapeutic properties.

The invention consists in the following: for the preparation of a dairy product, a composition is used that includes the following ingredients, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or yeast in a liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 25.0
Sweetener component - 0.5 - 20.0
Herbal filler - 5.0 - 25.0
Stabilizer - 0.01 - 10.0
Milk Base - Else
For the preparation of a fermented milk product in the form of yogurt, condensed whole milk or whole milk, and / or soy, and / or goat and / or mare milk with skimmed milk powder or condensed skimmed milk, or with whole milk powder are used as the milk base. Sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations are used as a sweetening component. As a vegetable filler - fruits and berries or mashed potatoes from fruits and / or vegetables, and / or extracts or infusions from herbs in the following ratio of components, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or yeast in a liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 20.0
Sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations - 0.5 - 10.0
Fruits and berries or mashed potatoes from fruits and / or vegetables, and / or extracts or infusions from herbs - 5.0 - 20.0
Stabilizer - 0.01 - 5.0
Condensed whole milk or whole milk, and / or soy, and / or goat and / or mare milk with skimmed milk powder or condensed skimmed milk, or with whole milk powder - The rest is up to 100%
For the preparation of a fermented milk product such as sour cream, cream or a mixture of cream with whole milk, and / or soy, and / or goat and / or mare's milk is used as a milk base in a ratio of at least 0.5: 0.5: 0.5: 0.5: 0.5, sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations are used as a sweetening component, and fruits and berries, wiped with sugar or without sugar, or fruit puree as a vegetable filler and / or vegetables, and / or extracts or infusions from herbs in the following resp. Ocean, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or yeast in a liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 15.0
Sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations - 0.5 - 5.0
Fruits and berries, wiped with sugar or without sugar, or mashed fruit and / or vegetables, and / or extracts or infusions from herbs - 5.0 - 15.0
Stabilizer - 0.01 - 3.0
A cream or a mixture of cream with whole milk and / or soy milk and / or goat and / or mare milk in a ratio of at least 0.5: 0.5: 0.5: 0.5: 0.5 - The rest is up to 100%
As a stabilizer, pectin or gelatin, or gelling starch, or an agaroid, or Jerusalem artichoke powder and other stabilizers can be used.

 With a decrease in the quantitative content of components in the product below the indicated ratios, optimal organoleptic, nutritional, therapeutic and prophylactic properties, as well as the digestibility of the product, are not provided. With an increase in the indicated ratios of the components of the composition, there is also no significant change in the product properties listed above.

 Strain Lactobacillus acidophilus n.v. 317/402 Narine AAA exhibits high acid-forming activity and antagonistic properties in relation to opportunistic and pathogenic microorganisms. It has high vitamin-forming ability, increased productivity of interferon in human unicellular cells as factors that play a decisive role in antiviral and anticancer defense, affecting physiological processes in the body. The strain has a high growth rate, which is a positive point for production. The strain has a high content of aromatic substances up to 6.9 mg%, amino acids up to 23 mg%, ascorbic acid up to 1.20 mg%, riboflavin up to 1680 mg /%. The strain also exhibits cellulotic activity.

 The product enriched with this strain is used for the prevention and treatment of dysbiosis, intestinal infections and other diseases of the gastrointestinal tract.

 Strain Lactobacillus acidophilus n.v. 317/402 "Narine" AAA was deposited in the All-Russian collection of industrial microorganisms VKPM B 7747 and the collection of cultures of microorganisms of the SSC "Vector" under the number B-741 as intended for the preparation of dry and tabletted preparation "Narine". Of the lactic streptococci, the creamy bacteria streptococcus cremoris and aroma-forming bacteria streptococcus diacetilactis are used. These bacteria belong to the mesophilic group streptococci, selected for their ability to develop in a wide temperature range and synthesize aromatic substances that improve the taste of the product.

 The use of thermophilic streptococcus from lactic streptococci - streptococcus thermophilus can improve the quality of the product, improve its consistency, speed up the process and increase the shelf life of the product.

 The use of bifidobacteria allows you to maintain low acidity for a long time. The product enriched with bifidobacteria has high healing properties and displaces pathogenic microbes from the body, increases both nonspecific resistance and specific protection against various infections.

 Soy milk provides an increase in the finished fermented milk product of sulfur-containing amino acids (cystine and methionine), as well as the ratio of potassium ions over sodium ions, which helps to improve the energy metabolism of body cells and normalize the activity of the cardiovascular system. When using a product containing soy milk, allergic reactions in people suffering from intolerance to dairy products are reduced.

 Examples of fermented milk product formulations in the form of yogurt.

 Example 1

Ferment in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ¹⁰ CFU / ml - 0.5
Sucrose or fructose - 10.0
Vegetable puree - 5.0
Pectin or Gelatin - 0.01
Whole milk with skimmed milk powder or condensed skimmed milk - The rest is up to 100%
Example 2

Liquid starter culture containing Lactobacillus acidophilus nv 317/402 Narine strain AAA with a titer of 10 ⁷ CFU / ml and bifidobacteria - 20.0
Aspartame or Nutrisvit - 0.5
Fruit Puree - 20.0
Gelling Starch - 5.0
Soy milk or mare with dried whole milk - The rest is up to 100%
Example 3

Ferment in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ¹⁰ CFU / ml - 0.5
Sucrose - 10.0
Fruits and berries - 15.0
Pectin or Jerusalem artichoke powder - 1.0
Whole and soy milk or goat milk with whole milk powder or skimmed milk powder in a ratio of at least 0.5: 0.5: 0.5 - The rest is up to 100%
Example 4

Liquid starter containing Lactobacillus acidophilus nv 317/402 Narine strain AAA with a titer of 10 ⁷ CFU / ml and streptococcus cremoris, streptococcus diacetilactis and streptococcus thermophilus in a ratio of 1: 0.5: 0.3: 0.5 - 15 0
Glucose galactose syrup and sucrose - 5.0
Herbal extracts or infusions - 10.0
Pectin - 0.5
Whole milk, soy and goat or mare with skimmed milk powder in a ratio of at least 0.5: 0.5: 0.5: 0.5 - The rest is up to 100%
Example 5

Liquid starter culture containing Lactobacillus acidophilus nv 317/402 Narine strain AAA with a titer of 10 ⁷ CFU / ml, streptococcus cremoris, streptococcus diacetilactis and bifidobacteria in a ratio of 1: 0.5: 0.3: 5 - 10.0
Glucose galactose syrup - 10.0
Fruit and vegetable puree and herbal extracts or infusions - 10.0
Agaroid - 0.5
Whole, soy, goat and mare condensed milk in a ratio of at least 0.5: 0.5: 0.5: 0.5 - The rest
Examples of the compositions of the fermented milk product in the form of sour cream.

 Example 6

Ferment in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ¹⁰ CFU / ml - 0.5
Sucrose or fructose - 5.0
Fruits and berries, mashed with sugar - 10.0
Pectin or Gelatin - 0.01
Cream - The rest is up to 100%
Example 7

Ferment in liquid form, containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ⁷ CFU / ml and bifidobacteria - 15.0
Aspartame or Nutrisvit - 0.5
Fruit puree - 15.0
Gelling Starch - 5.0
Cream, whole and soy milk in a ratio of at least 0.5: 0.5: 0.5 - The rest is up to 100%
Example 8

Ferment in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ¹⁰ CFU / ml - 0.5
Sucrose - 5.0
Vegetable puree - 5.0
Pectin or Jerusalem artichoke powder - 1.0
Cream, whole and soy milk or goat milk in a ratio of at least 0.5: 0.5: 0.5 - The rest
Example 9

Liquid starter containing Lactobacillus acidophilus nv 317/402 Narine strain AAA with a titer of 10 ⁷ CFU / ml and streptococcus cremoris, streptococcus diacetilactis and streptococcus thermophilus in a ratio of 1: 0.5: 0.3: 0.5 - 10 0
Glucose galactose syrup and sucrose - 5.0
Herbal extracts or infusions - 10.0
Gelling Starch - 1.0
Cream, whole milk, soy and goat or mare in a ratio of at least 0.5: 0.5: 0.5: 0.5 - The rest is up to 100%
Example 10

Liquid starter culture containing Lactobacillus acidophilus nv 317/402 Narine strain AAA with a titer of 10 ⁷ CFU / ml, streptococcus cremoris and streptococcus diacetilactis and bifidobacteria in a ratio of 1: 0.5: 0.3: 5 - 10.0
Glucose Galactose Syrup - 5.0
Fruit and vegetable puree and herbal extracts or infusions - 10.0
Gelling Starch - 0.5
Cream, cow, soy, goat and mare milk in a ratio of at least 0.5: 0.5: 0.5: 0.5: 0.5 - The rest is up to 100%
Sour-milk product can be used both in liquid and in frozen form.

Claims (1)

1. A composition for the production of a fermented milk product containing a milk base, a sweetening component, a vegetable filler, stabilizer and sourdough, characterized in that the sourdough is used in the form of a concentrate containing a strain of Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of 10 ⁷ - 10 ¹⁰ CFU / ml, or in liquid form, containing Lactobacillus acidophilus nv 317/402 Narine strain AAA strain with a titer of 10 ⁷ - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci in the following ratio, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or leaven in liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 25.0
Sweetener component - 0.5 - 20.0
Herbal filler - 5.0 - 25.0
Stabilizer - 0.01 - 10.0
Milk Base - Else
2. The composition for the production of a fermented milk product according to claim 1, characterized in that for the preparation of a fermented milk product in the form of yogurt, condensed whole milk and / or whole milk, and / or soy milk, and / or goat, is used as a milk base; / or mare’s milk with skimmed milk powder or condensed skimmed milk, or with whole milk powder, sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations are used as a sweetening component, and as a vegetable filler - fruits and berries, or mashed potatoes from fruits and / or vegetables, and / or extracts or infusions from herbs in the following ratio of components, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or leaven in liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 20.0
Sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations - 0.5 - 10.0
Fruits and berries, or mashed potatoes from fruits and / or vegetables, and / or extracts or infusions from herbs - 5.0 - 20.0
Stabilizer - 0.01 - 5.0
Condensed whole milk and / or whole milk and / or soy milk and / or goat and / or mare milk with skimmed milk powder or condensed skimmed milk, or with whole milk powder
3. A composition for the production of a fermented milk product according to claim 1, characterized in that for the preparation of a fermented milk product such as sour cream, cream or a mixture of cream with whole milk and / or soy milk and / or goat and mare are used as a milk base milk in a ratio of not less than 0.5: 0.5: 0.5: 0.5, sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations are used as a sweetening component, and fruits and berries, wiped with sugar or without sugar a, or puree from fruits and / or vegetables, and / or extracts or infusions from herbs in the following ratio of components, wt.%:
Leaven in the form of a concentrate containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer July ¹⁰ - 10 ¹⁰ CFU / ml or leaven in liquid form containing the strain Lactobacillus acidophilus nv 317/402 "Narine" AAA with a titer of ¹⁰ July - 10 ¹⁰ CFU / ml and bifidobacteria and / or lactic streptococci - 0.5 - 15.0
Sucrose, fructose, aspartame, nutrisvit, glucose-galactose syrup in various combinations - 0.5 - 5.0
Fruits and berries, wiped with sugar or without sugar, or mashed fruit and / or vegetables, and / or extracts or infusions from herbs - 5.0 - 15.0
Stabilizer - 0.01 - 3.0
A cream or cream mix with whole milk and / or soy milk and / or goat and / or mare milk in a ratio of at least 0.5: 0.5: 0.5: 0.5 - The rest
4. The composition according to claim 1 or 3, characterized in that the stabilizer using pectin or gelatin, or gelling starch, or agaroid, or Jerusalem artichoke powder.