RU2268599C2 - Composition for manufacturing of fermented milky beverage and method for production thereof - Google Patents

Abstract

FIELD: dairy industry, in particular production of fermented milky dietary and healthy foodstuffs and beverages based on milky or curd whey.

SUBSTANCE: claimed composition contains (mass %): liquid ferment comprising of Lactobacillus acidophilus cultures having titer of 10⁹ CFU/ml 1.0-1.5; Streptococcus thermophilus having titer of 10⁹ CFU/ml 3.0-4.0; bifid bacteria having titer of 10¹⁰ CFU/ml 5.0-6.0; pectin 0.5-2.0; lactite 2.0-3.0; filler 3.0-5.0; and balance: milky whey. Method for production of fermented milky beverage includes addition of 2-3 mass % lactite into milky whey; microfiltration and ferment introducing that contains Lactobacillus acidophilus cultures and Streptococcus thermophilus having titer of 10⁹ CFU/ml, separately fermented on defatted milk hydrolyzate, and bifid bacteria having titer of 10¹⁰ CFU/ml in for of broth culture in mass ratio of (1-5):(3.0-4.0):(5.0-6.0). Further obtained mixture is soured at 36-38°C for 6-8 h to obtain acidity of 70-80°T; fermented milky beverage is cooled and additionally 0.5-2.0 mass % of pectin and filler are introduced, wherein said filler is selected from group containing (mass %) mixture of dog rose syrup 2.0-3.0 and sea buckthorn syrup 1.0-2.0; mixture of dog rose syrup 2.0-3.0, holy thistle (Silybum) syrup 1.0-2.0, and blackberry syrup 3.0-5.0. Method of present invention makes it possible to decrease beverage production time by 6-8 h and to increase storage time by 10 days.

EFFECT: product of high dietary value.

2 cl, 5 tbl

Description

The invention relates to the dairy industry and can be used in the production of sour-milk dietetic and prophylactic products based on milk or curd whey.

From the patent literature there is known a composition for preparing an Avicenna beverage, which contains whey, sourdough, pure cultures of lactic acid bacteria Lactobacillus acidophilus and Lactobacillus casei and bifidobacteria, taken in a ratio of 0.5: 0.5: 10 in an amount of 1-3 wt. %, chicory and fruit and berry syrup. A method of preparing a beverage includes whey pasteurization, cooling to a fermentation temperature, introducing fermentation and fermentation. Chicory and fruit and berry syrup are introduced into the finished product (see AS No. 1787414, class A 23 C 21/02, dated January 22, 1991).

Serum pasteurization does not ensure the removal of pathogenic microflora from the serum and leads to coagulation of difficult to assimilate high molecular weight proteins, which prevents the production of a fermented milk drink with high dietary and preventive value.

A known method for producing a dairy product, including sterilization of whey by boiling it, subsequent cooling to a fermentation temperature, introducing pure cultures of bifidobacteria and / or Lactobacterium plantarum and / or Lactobacillus acidophilus and / or Streptococcus thermophilus and fermentation is carried out in an inert gas in particular carbon dioxide, with continuous stirring (see RF patent No. 2092068, class A 23 C 21/00, from 02.23.95).

However, sterilization does not ensure complete removal of pathogenic flora from whey and leads to the destruction of nutrients, including vitamins, which reduces the functional value of the resulting product.

The method includes complex and expensive operations and is characterized by the duration of the process. For its implementation, special equipment is required, which has a very high cost. However, the selected microorganism cultures require the above described souring conditions.

The technical result of the present invention is to accelerate the process of obtaining a fermented milk drink and increase the dietary and functional value of the finished product with a long shelf life due to the exclusion of heat treatment of whey and the use of liquid starter culture with a high titer of crops.

The technical result is achieved by the fact that a composition for producing a fermented milk drink containing milk whey and a starter culture of microorganisms, in which according to the invention it contains a starter culture in liquid form, consisting of cultures of Lactobacillus acidophilus, Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml and bifidobacteria with a titer of 10 ¹⁰ CFU / ml, and also additionally contains lactitol, pectin and a filler selected from the group consisting of a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2.0 wt.% sea buckthorn syrup mixtures of 2.0-3.0 wt.% rosehip syrup and 1.0-2, 0 wt.% Milk thistle syrup, 3.0-5.0 wt.% Blackcurrant syrup, in the following ratio, wt.%.

Liquid culture sourdough Lactobacillus acidophilus with a titer of 10 ⁹ CFU / ml 1.0-1.5 Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml 3.0-4.0 Bifidobacteria with a titer of 10 ¹⁰ CFU / ml 5.0-6.0 Pectin 0.5-2.0 Lactitol 2.0-3.0 Filler 1.0-5.0 Milk serum Rest

The use in the composition of liquid starter culture from the aforementioned sour milk bacteria with a high titer and in the indicated ratio ensures the production of a finished product with high dietary value with a long shelf life of up to 30 days and an improvement in its probiotic properties, expanding its scope as a prophylactic for people suffering from gastrointestinal intestinal diseases.

The use of lactitol, which is a prebiotic substance, stimulates the propagation of probiotic cultures that make up the liquid starter culture, and contributes to the long-term preservation of the viability of probiotics, that is, maintaining their high biological titer.

The quantitative ratio of components selected by the authors ensures the optimal taste and nutritional properties of the obtained fermented milk drink, as well as the required dose of vitamins due to the activity of fermented milk bacteria and the use of biologically active substances with a certain prophylactic effect as a filler.

The technical result is also achieved by the fact that a method for the production of a fermented milk drink is proposed, comprising introducing fermentation from microorganism cultures into milk whey and fermentation, in which according to the invention, 2-3 wt.% Of lactitol is additionally introduced into milk whey, then it is subjected to microfiltration, followed by introduction into her fermentation in liquid form, consisting of cultures of Lactobacillus acidophillus and Streptococcus thermophilus with a titer of 10 CFU / ml, fermented separately based on skim milk hydrolyzate, and bifidobacteria in in the form of a broth culture with a titer of 10 ¹⁰ / ml with their mass ratio (1-1.5) :( 3.0-4.0) :( 5.0-6.0), and fermentation is carried out at a temperature of 36-38 ° C for 6-8 hours to an acidity of 70-80 ° T, cooling the resulting fermented milk drink and introducing an additional 0.5-2.0 wt.% Pectin and an excipient selected from the group consisting of a mixture of 2.0-3 , 0 wt.% Rosehip syrup and 1.0-2.0 wt.% Sea buckthorn syrup, a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0-2.0 wt.% Milk thistle syrup, and 3 0-5.0 wt.% Blackcurrant syrup.

In contrast to the known methods, the authors propose using cold microfiltration of whey, which purifies it of pathogenic flora, phospholipids and casein proteins, which allows to maintain the high biological value of whey and the finished product due to the presence of low molecular weight proteins, peptides and vitamins

To obtain a fermented milk drink, whey is used, which is a waste of the dairy industry, and representatives of the microflora normal for the human body: lactobacilli, lactic streptococci and bifidobacteria, which are important for human life and improve the preventive properties and biological value of the finished fermented milk drink.

The added pectin has gelling properties and increases the density of the medium. Pectin - a natural polymer of D-galacturonic acid, which is part of all green plants on the planet, is a natural bactericidal enterosorbent.

Lactitol (or lactitol) is formed from lactose by its reduction, it is highly soluble in water, comparable in sweetness to glucose, has good adsorption and emulsifying properties. It is a bifidogenic factor and not only stimulates the growth of bifidobacteria and lactobacilli in the environment, but also allows you to maintain a high titer of these bacteria during storage. Thus, products enriched with lactitol are classified as synbiotic, that is, containing probiotics and prebiotics. In addition, lactitis favorably affects the intestinal microflora.

When choosing a filler, the authors used the well-known properties of biologically active components. It is known that preparations from rose hips have antioxidant, choleretic, diuretic, anti-sclerotic effects. They enhance the synthesis of hormones, increase the activity of enzymes and the body's resistance to adverse environmental conditions. Medicines from rose hips are used to prevent hypertension and atherosclerosis, with various acute and chronic diseases, accompanied by a loss of vitamin C, especially in childhood and old age.

The syrup with sea buckthorn juice (Hippophales rhamnoides) is rich in vitamins (B ₁ , B ₂ , B ₆ , E, PP), especially there is a lot of ascorbic acid and β-carotene in it, it also contains trace elements, tannins and flavonoids. Preparations based on berries of sea buckthorn are used for a lack of vitamins, anemia, and pain in the stomach. Syrup with the biologically active supplement of Milk Thistle (Silubum Marinum L.) contains the most effective known substances that protect the liver, acts as an antioxidant and is useful for intestinal inflammation, weakening of the immune system and all liver disorders. Blackcurrant berries contain a significant amount of flavonoids (substances with antioxidant effects) and vitamin C.

The proposed method for producing a fermented milk drink includes the following stages.

Previously, 2.0-3.0 wt.% Of lactitol is dissolved in milk whey and subjected to microfiltration in order to remove bacteria, phospholipids and casein proteins. Liquid starter culture is prepared by separately growing cultures of Lactobacillus acidophilus and Streptococcus thermophilus in hydrolyzed skim milk at a temperature of 37-39 ° C for 12-18 hours to reach a titer of 10 ⁹ / ml. A liquid starter culture containing 1.0-1.5 wt.% Lactobacillus acidophilus and a liquid starter culture containing 3.0-4.0% Streptococcus thermophilus are alternately added to milk whey and fermented for 1.5-2.5 hours at a temperature of 36-38 ° C. 5.0-6.0% of bifidobacteria are added to the obtained fermented milk product in the form of a broth culture with a titer of at least 10 ¹⁰ / ml and fermentation is continued at a temperature of 36-38 ° С until a titratable acidity of 70-80 ° Т is reached (pH 4.8 -5.0). The total duration of the ripening process is 6-8 hours. The obtained fermented milk drink is cooled to 6-8 ° C and 0.5-2.0 wt.% Pectin and 3.0-5.0 wt.% Filler are introduced into it.

As a filler, a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0-2.0 wt.% Sea buckthorn syrup, or a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0- 2.0 wt.% Milk thistle syrup, or 3.0-5.0 wt.% Blackcurrant syrup. Examples 1-6 are carried out according to the described technology.

The composition of the compositions for producing a fermented milk drink (per 100 kg) according to examples 1-6 are presented in table 1.

Table 1 Components The values of the components in the examples by composition, kg one 2 3 four 5 6 Milk whey 81.0 81.5 84.0 81.0 83.0 80.0 Lactitol 2.0 3.0 2.0 3.0 2.0 3.0 Leaven of L. acidophilus with a titer of 10 ⁹ CFU / ml 1,0 1,5 1,5 1,0 1,0 1,5 Str.thermophilus yeast with a titer of 10 ⁹ CFU / ml 3.0 4.0 3,5 4.0 4.0 3.0 Ferment B.bifidum with a titer of 10 ¹⁰ CFU / ml 6.0 5,0 5.5 5,0 5,0 6.0 Pectin 2.0 2.0 0.5 1,0 2.0 1,5 Rosehip Syrup 3.0 2.0 - 2.0 3.0 Sea buckthorn syrup 2.0 1,0 - Milk thistle syrup - - 1,0 2.0 Blackcurrant Syrup - 3.0 - 5,0

The content of vitamins in a fermented milk drink (mg / 100 g) is presented in table 2.

table 2 Sour milk drink The content of vitamins mg / 100 g IN 1 IN 2 PP FROM β-carotene Milk whey 0,025 0,100 0.12 0.62 Traces Serum + 3% rosehip syrup + 1% sea buckthorn syrup 0,027 0.138 0.21 5.98 1.16 Serum + 3% Rosehip Syrup + 1% Milk Thistle Syrup 0,027 1,138 0.22 4.21 0.15 Serum + 5% Blackcurrant Syrup 0,025 0.141 0.18 2.93 0.10

The drink prepared by the proposed method contains a dietary dose of probiotic cultures. The performance of the drink are shown in table 3.

Table 3 Indicator Norm for a drink Acidity, ° T, no more than 80 The number of lactobacilli, CFU / cm ³ not less than 10 ⁷ The number of bifidobacteria, CFU / cm ³ not less than 10 ⁶ Consistency Liquid, homogeneous, with a slight precipitate of protein Taste and smell Sour-milk, sweetish Color Depending on the color of the filler Shelf life Not less than 24-30 days

The content of amino acids characterizing the dietary and functional value of a fermented milk drink is presented in table 4.

Table 4 Name of amino acids Nanomoles in an aliquot (2.6 ml clarified starting drink) P5 + REA 4.4 Taurine (Taurine) 2.82 Asp (Aspargin) 2.5 Gin (Glycine) 4.78 Ser + Asn (Serine +?) 3.9 Glu (Glutamine) 11.79 Pro (Proline) 11.38 Gly (Glycosine?) 2.76 Ala (Alanine) 9.4 Suz2 (Cystine) 0.57 Val + aABA (Valine + A-aminobutyric acid) 11.74 Met (methionine) 5.37 Ile (Isoleucine) 7.64 Leu (Leucine) 25.52 Tyr (Tyrosine?) 139 Phe (phenylalanine) 7.63 OH-K + g ABA (OH-lysine + γ-aminobutyric acid) 11.50 Orn (Ornithine) 4.92 Lys (Lysine) 14.18 NH3 32.44 His (Histidine) 2.1 Tgr (Tryptophan) 5.06 Arg (Arginine) 1.23 Amount 185.02

Table 5 shows the content of organic compounds that determine the dietary value of a fermented milk drink (mg / l)

Table 5 Name of organic compounds. Content, ml / l lactic acid 53.7 glycolic acid 0.4 2-hydroxy-3-methyl-valerianic acid fifteen leucine 5.5 phosphoric acid 4.3 isoleucine 1.6 succinic acid 74.2 fumaric acid pyroglutamic acid 12.1 3-phenyl lactate 52.1 2-ketoglutaric acid 6.3 phenylalanine 12.9 lemon acid 5.6 4-hydroxyphenyl lactate 20.3 palmitic acid 10 stearic acid 332 cholesterol 0.9 3-indollactate 12.7

The proposed method allows to obtain a fermented milk drink with high dietary and functional value due to the content of soluble whey proteins (albumin and globulins), vitamins, lactic and acetic acids, amino acids, peptides, enzymes (lactase, lysozyme), which are the products of the vital activity of lacto - and bifidobacteria, cells of probiotic cultures. The concentration of microbial cells of bifidobacteria and lactobacilli (10 ⁷ ) in 1 ml of the drink corresponds to the prophylactic dose recommended by the Institute of Nutrition and ensures the probiotic properties of the product. The product does not have difficult to assimilate components when it enters the human body, does not require the breakdown of proteins, carbohydrates and fats and, as a result, is rapidly absorbed and absorbed. Whey is a source of calcium and phosphorus, which protects against osteoporosis and makes this drink necessary for the elderly.

The method is inexpensive and effective, allows you to use cheap raw materials, which are a waste of the dairy industry, to obtain a high-quality dietary product.

The proposed fermented milk drink is recommended to be used both by healthy people and patients with the aim of preventing and reducing the risk of diseases.

Compared with the prototype of the present invention has the following advantages:

- the preparation time of the finished fermented milk drink was reduced by 6-8 hours;

- the shelf life increased by 10 days without changing the number of viable lactic acid bacteria;

- high dietary value of the product due to the use of starter culture from lactic acid bacteria with a high titer, the use of biologically active fillers, lactitol, which is confirmed by the composition of amino acids, organic acids and vitamins (tables 2, 4, 5) in the finished product.

The present invention is compared with the prototype allows you to expand the range of drinks based on whey with dietary and prophylactic effects.

Claims (2)

1. A composition for producing a fermented milk drink containing whey and starter culture of microorganisms, characterized in that it contains a starter culture in liquid form, consisting of cultures of Lactobacillus acidophilus, Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml and bifidobacteria with a titer of 10 ¹⁰ CFU / ml, and also additionally contains lactitol, pectin and a filler selected from the group consisting of a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2.0 wt.% sea buckthorn syrup, mixture 2.0 -3.0 wt.% Rosehip syrup and 1.0-2.0 wt.% Milk thistle syrup, 3.0-5.0 wt.% Blackcurrant syrup, with traveling ratio of components, wt.%: Liquid sourdough consisting from cultures of Lactobacillus acidophilus with a titer of 10 ⁹ CFU / ml 1.0-1.5 Streptococcus thermophilus titer 10 ⁹ CFU / ml 3.0-4.0 Bifidobacteria with a titer of 10 ¹⁰ CFU / ml 5.0-6.0 Pectin 0.5-2.0 Lactitol 2.0-3.0 Filler 3.0-5.0 Milk serum Rest 2. A method for the production of a fermented milk drink, including the introduction of fermentation from milk cultures of microorganisms into milk whey and fermentation, characterized in that 2-3% by weight of lactitol is additionally introduced into milk whey, then it is subjected to microfiltration followed by the introduction of ferment in liquid form, cultures consisting of Lactobacillus acidophilus and Streptococcus thermophilus with a titer September ¹⁰ CFU / ml, fermented separately on the basis of skim milk hydrolyzate and bifidobacteria in a culture broth with a titer October ¹⁰ CFU / ml at a weight ratio of (1-1.5) :( 3.0-4.0) :( 5.0-6.0), and fermentation is carried out at a temperature of 36-38 ° C for 6-8 hours to an acidity of 70-80 ° T, cooling the resulting fermented milk drink and introducing an additional 0.5-2.0 wt.% Pectin and a filler selected from the group consisting of a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0-2 , 0 wt.% Sea buckthorn syrup, a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0-2.0 wt.% Milk thistle syrup and 3.0-5.0 wt.% Blackcurrant syrup.