RU2514579C1 - "longevity" bioproduct manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. A milk-and-vegetal mixture consisting of defatted milk and 2-5% whole-ground amaranth flour is standardised, purified, homogenised, pasteurised and cooled to the fermentation temperature. One adds a starter containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus yoghurt cultures and Bifidobacterium adolescentis MC-42 strain at a ratio of 1:15 - 1:30, ripens the mixture at a temperature of 37-39°C during 5-9 hours till acid content is equal to 92-100°T, stirs the mixture, cools it and performs dispensing.

EFFECT: manufacture of a product with preventive, dietary, probiotic and functional properties.

2 tbl, 3 ex

Description

The invention relates to the dairy industry, namely the production of organic bio-products for functional nutrition, and can be used in the production of new-generation probiotic dairy products for the elderly and the elderly.

A known method for the production of yogurt, including the homogenization of a normalized mixture (whole milk with a fat mass fraction of 3.2% and skim milk), pasteurization, cooling to a fermentation temperature, introducing a ferment containing thermophilic streptococcus and Bulgarian bacillus, fermentation, stirring, cooling to 21- 25 ° C followed by cooling of the packaged product. The introduction of fruit filling is carried out before bottling or after bottling [Technological instructions for the production of yogurt 2.5% fat content of fruit and berry, 1988].

The disadvantages of this method are the low therapeutic and dietary effect, the formation of an insufficiently dense clot and, accordingly, the receipt of unsatisfactory organoleptic characteristics, as well as a short shelf life of the product.

Closest to the claimed method is the production of yogurt, including the homogenization of milk raw materials (whole and skimmed milk powder), the introduction of a hydrocolloid, pasteurization, cooling to a fermentation temperature, the introduction of a starter culture containing yogurt cultures of Streptococcus thermophilus and Lactobacillus delbrueckii, and Bifilactum "Bifacta" containing Streptococcus thermophilus, Lactobacterium subsp. diacetilactis and Bifidobacterium longum or Bifidobacterium bifidum, ripening at a temperature of 40 ± 2 ° C for 4-8 hours, stirring a clot, introducing fruit filler, cooling and packaging [patent RU 2218793, cl. A23C 9/127, A23C 9/133, 2001. "Method for the production of yogurt" (prototype)].

The disadvantages of this method are the low probiotic and functional properties of the product.

The technical result is to increase the probiotic and functional properties of the biological product, which is recommended for prevention in order to reduce the risk of diseases.

The specified technical result is achieved by the fact that in the method for producing a biological product that provides for normalization, purification, homogenization of milk raw materials, pasteurization, cooling to a fermentation temperature, introduction of a starter culture containing yogurt cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, ripening, mixing, cooling and bottling, according to the claimed invention, a milk-vegetable mixture consisting of skim milk and 2-5% whole-ground amaranth flour is used as raw material, the starter culture contains yogurt cultures and the Bifidobacterium adolescentis MC-42 strain in a ratio of 1 : 15 to 1:30, fermentation is carried out at a temperature of 37-39 ° C for 5-9 hours to an acidity of 92-100 ° T.

The strain of bifidobacteria Bifidobacterium adolescentis MC-42 is found mainly in the elderly and elderly, has a pronounced antagonistic effect against many pathogenic and opportunistic microorganisms, synthesizes B vitamins, including folic acid, as well as vitamins C and K. Bifidobacteria have the ability to beneficial effect on the body with many chronic diseases. Their antiallergic and antitumor activity is well known.

Amaranth flour is not only a valuable biologically active food product, but also has a general strengthening and healing effect on the human body due to a complex of various therapeutic and prophylactic properties. The regular consumption of amaranth flour, which helps to strengthen the immune system, effectively cleanses the human body of toxins, slags, radionuclides and salts of heavy metals, can bring tangible benefits in the prevention and composition of the complex treatment of elderly people. The main biologically active component of amaranth flour is squalene - a natural acyclic triterpene with six double unsaturated bonds, which, according to medical research, is recognized as the most important biologically active component in food products, which plays the role of a regulator of lipid and steroid metabolism in the human body. Squalene has antioxidant properties, a high ability to prevent the development of lipid peroxidation, activate cellular and humoral immunity, which is especially important for patients with diabetes. Vitamin E present in amaranth flour is in a particularly active, tocotrienol form, the antioxidant activity of which is more than 45 times higher than that of the standard, most common in nature tocopherol form of vitamin E. Amaranth flour is a source of phytosterols - “plant hormones”, possessing immunostimulating, anti-inflammatory and bactericidal properties. Thus, the regular consumption of bio-products based on amaranth flour is useful for people suffering from frequent headaches, insomnia, diseases of the nervous system, inflammatory diseases of the kidneys and other organs of the urinary system, diseases of the oral cavity (stomatitis, periodontitis), hemorrhoids, tuberculosis, bone diseases and joints (rickets, osteoporosis, articular rheumatism, polyarthritis, etc.), diseases of the organs of vision (conjunctivitis, night blindness, cataracts, diabetic retinopathy, etc.).

The proposed method is as follows.

Example 1. Skim milk is mixed with amaranth flour, the amount of which is 2%, mixed, the milk-vegetable mixture is heated to 35-45 ° C, purified on centrifugal milk cleaners, homogenized at a pressure of P = 15 ± 2.5 MPa, pasteurized at a temperature (93-97) ° C with an exposure of 15-20 s, after exposure is cooled to a fermentation temperature of 37-39 ° C, fermented with a starter culture containing yogurt cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and strain Bifidobacterium adolescentis MC-42 in a ratio of 1:15 and sour at a temperature of 37-39 ° C until a clot and titratable acidity of 92-100 ° T for 5-9 hours.

After fermentation, the bioproduct is stirred for 10 minutes, cooled to 6 ± 2 ° C, poured into sealed consumer containers, packaged and sent to a refrigerator.

Example 2. Carried out analogously to example 1 except that the amount of amaranth flour is 3%, and the ratio of the starter culture containing yogurt cultures and strain Bifidobacterium adolescentis MC-42, 1:30.

Example 3. It is carried out analogously to example 1 except that the amount of amaranth flour is 5%, and the ratio of the starter culture containing yogurt cultures and the strain of Bifidobacterium adolescentis MC-42 is 1:20.

The optimal ratios of skim milk and whole-ground amaranth flour, yoghurt culture and Bifidobacterium adolescentis MC-42 strain, as well as the temperature parameters of the fermentation of the dairy-vegetable mixture, were established during experimental studies.

Table 1 shows the organoleptic characteristics of the proposed biological product "Longevity".

Table 1 Organoleptic indicators of the biological product "Longevity" Name of indicator Indicator value Consistency Homogeneous, viscous, dense clot Color Milky white, uniform throughout the mass Taste and smell Pure, sour milk

Table 2 shows the physico-chemical and microbiological indicators of the proposed bio-product "Longevity".

table 2 Physico-chemical and microbiological indicators of the bio-product “Longevity” Name of indicator Indicator value Titratable acidity, ° T 92-100 Education CO ₂ 0.6-1.5 Phosphatase Absent Duration of ripening, h 5-9 The number of cells of lactic acid microorganisms, CFU / g, not less ^September 10th The number of bifidobacteria cells, CFU / g, not less ^September 10th

When using the proposed method, the functional and preventive properties of the product are significantly improved due to the presence of viable bifidobacteria cells in it, whose titer in the finished product is 10 ⁹ CFU / cm ³ , as well as the content of amaranth flour, which is an excellent source of the necessary biologically active substances: squalene and antioxidants. Squalene regulates metabolic processes in the body, normalizes cholesterol, protects cells from toxins, has a regenerative effect, and has a pronounced antioxidant and immunomodulating effect. Squalene is a substance that captures oxygen and saturates with it the tissues and organs of our body. The unique chemical composition of amaranth determined the limitlessness of its use, and squalene is necessary for people as an anti-carcinogenic, antimicrobial and fungicidal agent, since it has long been proven that it is oxygen deficiency and oxidative damage to cells that are the main causes of aging, as well as the onset and development of tumors. Entering the human body, squalene rejuvenates cells, and also inhibits the growth and spread of malignant tumors. In addition, squalene is able to increase the strength of the body's immune system several times, thereby ensuring its resistance to various diseases. Amaranth is characterized by low sugar and high protein. Of the macrocells, accumulation of K (1.2%), Ca (2.5%), P (0.2%) is predominant. Of the trace elements - Si (0.8%) and Mg (1.1%). Significant concentrations of biogenic elements such as boron, iron, manganese, titanium, zinc were also noted. Fiber content - 14%, protein - 18%, sugar - 18%. Some types of amaranth contain up to 3% rutin or vitamin P (Khaziev, Ofitserov, 1990), which is used to obtain ascorutin, flacarbin, etc. It also contains pectin, which helps to remove heavy metals. A comparison of the nutritional value of amaranth seeds with priority food crops revealed a higher protein content in amaranth, while it is well balanced in amino acid composition. It should be emphasized that the deficient amino acids of leguminous plants are lysine and methionine, which are contained in amaranth seeds in two larger quantities. These properties give special value to amaranth in the modern world, when the population of most countries constantly experiences an acute shortage of protein foods, balanced in amino acid composition.

The proposed biological product can be manufactured both at mini-factories and at enterprises of the dairy industry of removable capacity. The production of a biological product by the considered method can be carried out on the same technological equipment as traditional products.

The proposed method for producing bio-product “Longevity” was tested in the conditions of the scientific and production laboratory of the department “Biotechnology” of OmSTU.

Claims (1)

A method of obtaining a biological product, including the normalization and purification of milk raw materials, homogenization, pasteurization, cooling to a fermentation temperature, introduction of a starter culture containing yogurt cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, ripening, mixing, cooling and bottling, characterized in that the raw material is a milk-vegetable mixture consisting of skim milk and 2-5% whole-ground amaranth flour, the starter culture contains yogurt cultures and a strain of Bifidobacterium adolescentis MC-42 in a ratio of 1:15 to 1:30, fermentation is carried out at a temperature of 37-39 ° C for 5-9 hours to an acidity of 92-100 ° T.