RU2417615C2 - Composition for production of cultured milk product for gerontological dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The composition contains cow milk, vegetable oil, JTL Stabisol stabiliser, a starter containing Streptococcus thermophilus and Lactobacillus delbrueckii, a bulgaricus subspecies and B. bifidum and/or B. longum and/or B. adolescentis, phytocomponents, "Okeanol" or "Omeganol" biologically active supplement, Fibregum food fibres.

EFFECT: invention allows to increase nutritional and biological value of the product and to impart synbiotic properties to it.

3 cl, 3 tbl

Description

The invention relates to the dairy industry, namely the production of dairy products for gerodietetic nutrition.

A known method of producing a fermented milk product, including cow's milk, cedar meal, as a starter culture use bifidobacteria. A method of producing a fermented milk product involves the purification of milk, normalization, homogenization, pasteurization, cooling to a fermentation temperature, making cedar oil meal in an amount of 2-3% previously dissolved in pasteurized milk, introducing a bifidobacteria starter culture, fermenting for 4-5 hours to acidity 55 -60 ° T, cooling, bottling [Patent No. 2284118 A23C 9/12].

The disadvantage of this method of producing a dairy product is the formation of a product with low nutritional value, including low content of polyunsaturated fatty acids, low organoleptic characteristics.

Closest to the claimed invention is a composition for the production of fermented milk dessert. The composition for the production of sour-milk dessert includes cow's milk, a stabilizer, sourdough, a sweetening component, egg powder, coconut vegetable fat, skimmed milk powder, concentrated berry syrup is used as a sweetening component, condensed buttermilk, fermented with propionic acid bacteria, is used as sourdough, with the following ratio of components, kg per 1000 kg:

vegetable fat "Coconut" 20-45 skimmed milk powder 50-120 stabilizer 2-10 egg powder 2-8 fermented condensed buttermilk propionic acid bacteria 30-150 concentrated berry syrup 10-150 cow's milk rest

[Patent No. 2289937 A23C 23/00].

The disadvantage of this composition is the low nutritional and biological value, the absence of synbiotic properties.

The technical task of the invention is to increase the nutritional and biological value of the product and giving the product synbiotic properties.

The technical result is achieved in that the composition for the production of a fermented milk product for herodietic nutrition includes cow's milk, vegetable fat, stabilizer, sourdough, phytocomponents, biologically active sourdough "Oceanol" or "Omeganol", dietary fiber Fibregum, vegetable oil is used as vegetable fat, as a stabilizer, use the Stabisol JTL stabilizer, as a starter culture, a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis, as follows m content of components, kg per 1000 kg:

vegetable oil 30-90 Stabisol JTL stabilizer 10-15 starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum and / or B. longum and / or B. adolescentis 20-100 phytocomponents 30-90 Supplement "Oceanol" or "Omeganol" 50-100 dietary fiber Fibregum 5-15 cow's milk rest

As vegetable oil, rapeseed oil, or linseed, or soybean is used.

As a stabilizer, Stabisol JTL is used, consisting of modified starch (E1422), edible gelatin and guar (E412).

The starter culture contains Streptococcus thermophilus, Lactobacillus delbrueckii subspecies bulgaricus, B. bifidum, and / or B. longum, and / or B. adolescentis.

The phyto-milk-fat base is enriched with the biologically active additive "Oceanol" or "Omeganol" and dietary fiber Fibregum.

Introduction to the product of vegetable oil (soybean, or rapeseed, or flaxseed) increases the nutritional and biological value of the fermented milk product as a result of an increase in the content of polyunsaturated fatty acids.

Introduction to the product of the biologically active additive "Oceanol" or "Omeganol" increases the biological value of the fermented milk product as a result of saturation of the product with saturated higher omega-3 fatty acids.

Introduction to the product of phytocomponents (extracts of saberfish, oregano, hawthorn fruits in a ratio of 4: 1: 5) enrich the product with micronutrients, biologically active substances that increase nutritional and biological value, and also make the product herodietic, which makes it possible to recommend a dairy product for human nutrition advanced age.

Introduction to the product of starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis enriches the product with viable probiotic microflora, which increases the resistance of microorganisms to adverse conditions during the production process and overcoming acid barrier of the gastrointestinal tract of a person, contributing to better absorption of the product, increasing its importance for gerodietetic nutrition.

Introduction to the claimed composition of dietary fiber Fibregum provides an increase in the biological value of the product. Dietary fiber Fibregum, which is a prebiotic, a physiologically functional food ingredient, provides, with the systematic use of the proposed fermented milk product composition for herodietic nutrition, a beneficial effect on the human body as a result of selective stimulation of growth and increased biological activity of normal intestinal microflora.

The combination of probiotic and prebiotic, which have a mutually reinforcing effect on the physiological functions and metabolic processes in the human body, allows the fermented milk product to be considered a synbiotic product for gerodietetic nutrition.

Stabisol JTL stabilizer containing gelatin, modified starch and guar, increases nutritional value and promotes the formation of product consistency, gives the product detoxifying properties, as it can bind toxic elements and radionuclides and remove them from the human body.

Table 1 shows examples of formulations of the proposed fermented milk product for gerodietetic nutrition.

Table 1 Recipe for a fermented milk product for gerodietetic nutrition, kg Recipe per 1000 kg Name of components one 2 3 one 2 3 four Cow's milk with a fat content of 2.5% 755.0 732.5 710.0 Vegetable oil: soybean 90.0 - - rapeseed 60.0 - flaxseed 30,0 BAA "Oceanol" 50,0 - 100.0 Supplement "Omeganol" - 75.0 - Phytocomponents 30,0 60.0 90.0 Dietary Fiber Fibregum 15.0 10.0 5,0 Ferment containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis 50,0 50,0 50,0 Stabisol Stabilizer JTL 10.0 12.5 15.0 Total 1000 1000 1000

The composition for the production of a fermented milk product for gerodietetic nutrition is prepared as follows: the raw milk is taken in weight and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to 55 ± 2 ° C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 90-92 ° C with a soak of 2-3 seconds and cooled to a temperature of 60-65 ° C. Phytocomponents are introduced - extracts of saberfish, oregano, hawthorn fruits in a ratio of 4: 1: 5, vegetable oil, stabilizer JTL Stabisol, consisting of modified starch (E1422), edible gelatin and guar (E412). In the resulting mixture add the dietary supplement "Oceanol" or "Omeganol" and dietary fiber Fibregum. The mixture is stirred for 35-40 minutes, homogenized, sterilized at a temperature of 124 ± 2 ° C, cooled to a fermentation temperature of 36-38 ° C. Then make the leaven in the activated form, including Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis in an amount of 5%. The mixture is fermented for 5-6 hours until a solid clot is formed and titratable acidity 55-60 ° T, cooled to a temperature of 4 ± 2 ° C, packaged.

Table 2 shows the organoleptic characteristics of the fermented milk product for gerodietetic nutrition according to the proposed formulations.

table 2 Organoleptic characteristics of a fermented milk product for gerodietetic nutrition The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Consistency homogeneous, tender, moderately viscous homogeneous, tender, moderately viscous homogeneous, tender, viscous Taste and smell pure, sour-milk, with a slight aftertaste of phytocomposition pure, sour-milk, with a slight aftertaste of phytocomposition pure, sour-milk, with a slight aftertaste of phytocomposition Color homogeneous, white to cream

Analysis of organoleptic characteristics shows that the fermented milk product for gerodietetic nutrition according to the claimed composition has high organoleptic characteristics.

Table 3 presents the chemical and microbiological indicators of the fermented milk product for gerodietetic nutrition.

Table 3 Chemical and microbiological indicators of a fermented milk product for gerodietetic nutrition The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Mass fraction of solids,% 9.85 10.11 10.57 Mass fraction of proteins,% 2.11 2.05 2.00 Mass fraction of fat,% 12.63 10.44 8.28 Mass fraction of carbohydrates,% 4.90 4.34 3.79 Ash% 0.54 0.52 0.51 The total number of viable cells of lactobacilli and bifidobacteria, not less than CFU / g 1,0 · 10 1,0 · 10 1,0 · 10

The analysis of chemical and microbiological indicators shows that the fermented milk product for gerodietetic nutrition according to the claimed composition has a high probiotic activity, which gives the product synbiotic properties, has high nutritional and biological value.

Trial batches of a fermented milk product for herodietic nutrition according to the claimed composition were made, researched and passed an extensive tasting at the Department of Technology of Milk and Dairy Products FSEI HPE OmGAU.

Analysis and tasting showed that the fermented milk product for gerodietetic nutrition, made according to the claimed composition, has high nutritional and biological value, high synbiotic properties and high organoleptic characteristics.

This composition for the production of a fermented milk product for gerodietetic nutrition allows you to expand the range of fermented milk composite functional products. The claimed composition allows to obtain a complete product with high nutritional, biological value, synbiotic properties and high organoleptic characteristics.

Thus, the fermented milk product for gerodietetic nutrition, obtained by the claimed composition, refers to composite functional products, which, when systematically consumed, have a beneficial effect on the body of the elderly.

The fermented milk product according to the claimed composition is recommended both for gerodietetic nutrition, and for the nutrition of people living in adverse environmental and hygienic factors.

Claims (3)

1. A composition for the production of a fermented milk product for gerodietetic nutrition, including cow's milk, vegetable fat, stabilizer, sourdough, characterized in that it additionally contains phytocomponents, dietary supplement "Oceanol" or "Omeganol", dietary fiber Fibregum, as vegetable fat use vegetable oil, stabilizer use the stabilizer Stabisol JTL, as a starter culture - a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescent is at the following component content, kg per 1000 kg:
vegetable oil 30-90 Stabisol JTL stabilizer 10-15 sourdough containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis 20-100 phytocomponents 30-90 Supplement "Oceanol" or "Omeganol" 50-100 dietary fiber Fibregum 5-15 cow's milk rest 2. The composition according to claim 1, characterized in that as phytocomponents use extracts of saberfish, oregano, hawthorn fruits in a ratio of 4: 1: 5. 3. The composition according to claim 1, characterized in that soybean or rapeseed or linseed is used as vegetable oil.