RU2791506C1 - Composition for production of lactose-free yogurt - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: composition for the production of lactose-free yogurt includes whole milk, skimmed milk, sourdough, additionally contains the enzyme preparation Colif Infant Drops and whey protein concentrate, contains the Northern Berries fruit filler as a vegetable filler. All components are taken in the claimed range.

EFFECT: functional product for people with lactose intolerance with increased nutritional and biological value.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the dairy industry, to the production of functional fermented milk products for people suffering from lactase deficiency.

Lactose plays an important physiological role in the human body, firstly, it supports the natural transport of essential trace elements in the intestines, such as calcium, magnesium and manganese. Secondly, it is a source of galactose, which is able to restore interarticular fluid, synthesize cells of the myelin sheath of nerves in the central nervous system and retina. With the exclusion of products containing lactose from the diet, a violation of the intestinal biocenosis is possible, since it is it that is the substrate for lactic acid bacteria and has a bifidogenic effect.

However, the use of dairy products in lactase deficiency leads to disruption of the gastrointestinal tract and is accompanied by pain in the abdomen, excessive gas formation, and diarrheal syndrome. It is noted that in some people the opposite effect is observed - stool retention / constipation caused by a decrease in intestinal motility (a consequence of methane production). As a result, a state of chronic intoxication occurs, which affects the general condition of the human body. With systematic lactase deficiency, allergic reactions, ulcerative lesions of the oral cavity, sore throat, and cardiac arrhythmia occur. Among the disorders of the psychoneurological spectrum, there are a number of other disorders: delayed development of motor, mental and / or speech, sleep disorders, convulsions.

To solve this problem, it is necessary to develop low-lactose and lactose-free dairy products enriched with functional ingredients that increase the biological value of the product.

A known method for the production of yogurt containing milk, starter from Streptococcus thermophilus and Lactobacillus delbrueckii, and herbal supplements, stevia extract (powder) and fruits (juice) actinidia, in the following ratio of ingredients, g: milk with a fat mass fraction of 3.2% - 1000 ; starter consisting of Streptococcus thermophilus and Lactobacillus delbrueckii -0.01; fruits (juice) of actinidia of various types - 5; stevia extract (powder) - 0.1 (see patent RU No. 2460306).

The disadvantage of the known composition is the use of stevia extract as an additive, which has a poor compatibility with milk, resulting in possible disorders of the gastrointestinal tract.

A method is known for producing a fermented milk product with a dry functional mixture consisting of lingonberries and cranberries (cake), stabilizing food additives such as cold swelling starch and milk protein concentrate, as well as micro- and nanocapsules based on the extracted juice part of lingonberries and cranberries. The fermented milk product has stable technological properties (see patent RU 2702426).

The presented fermented milk product has a high nutritional value due to the enrichment of the functional mixture. However, the developed composition is not suitable for the nutrition of people suffering from lactose intolerance.

The closest analogue to the claimed yogurt, taken as a prototype, is lactose-free yogurt (patent RU No. 2698068), which involves the use of a starter containing Bulgarian bacillus and Streptococcus salivarius ssp.thermophilus AiBi "Golden Time" series S 4.01 SWEET in the amount of 70 EA (activity units ). The method allows to increase the biological value of the product and its rheological properties, obtain a product with a milder sour-milk taste and aroma, give the product a creamy taste, and increase its shelf life up to 35 days.

The disadvantage of the composition is the absence of functional ingredients in the composition, as well as a low content of whey proteins in the protein composition, which have a higher digestibility and biological value due to the content of essential amino acids.

From the analysis of the existing state of the art, it was revealed that the technical problem in this area is the need to expand the range of functional products for people with lactose intolerance.

The technical result of the claimed invention is the expansion of the range of functional fermented milk products for people with individual lactose intolerance with increased biological and nutritional value.

To solve this problem and obtain the claimed technical result, a composition for the production of lactose-free yogurt based on dairy raw materials with the addition of sourdough is presented, in accordance with the invention, it additionally contains the Colif Infant Drops enzyme, whey protein concentrate, and also additionally contains the Northern Berries fruit filler, in as raw milk contains whole milk and skimmed milk, with the following content of the original components, wt. %:

whole milk 74.50-77.00 skimmed milk 4.30-6.40 leaven 0.30 whey protein concentrate 1.00-2.50 fruit filler "Northern berries" 15.70-15.90 Enzyme Colif Infant Drops 0.40

Whey protein concentrate and “Northern Berries” fruit filler, consisting of concentrated juices of cranberries, blueberries, cranberries, and scorzonera, were used as functional components.

One of the most valuable food proteins is whey protein. It is known for its excellent amino acid profile, high cysteine content, fast absorption of bioactive proteins (lactoglobulins, immunoglobulins and lactoferrins). In view of the high biological value of whey proteins, they are a unique raw material for innovative developments in the food industry, medicine, and pharmacology. From a nutritional standpoint, whey protein is known as a complete natural protein because it contains all the essential amino acids needed for daily nutrition. It is also one of the richest sources of branched-chain amino acids (BCAAs, in particular leucine), which play an important role in muscle protein synthesis. In addition, some of the individual components of whey protein have a preventive effect against viral and bacterial infection and modulate immunity, suitable for sports, children's and gero diets. Whey protein concentrate is the most beneficial and most abundant form of whey protein. Whey protein concentrate is considered the most popular sports supplement for maintaining good physical shape.

The composition of the fruit filler "Northern Berries" includes concentrated juices of blueberries, lingonberries, scorzonera and cranberries.

Blueberries have a unique composition, it contains anthocyanins - pigment substances that affect the light-sensitive cells of the retina. The presence of vitamins A, group B and C contribute to an increase in the strength of retinal vessels, which become more elastic. Blueberries are recommended for use in gastrointestinal disorders and diarrhea.

Cranberries are considered a natural antibiotic for the content of phytoncides in it. It is a rich source of vitamin C, PP, which helps the absorption of ascorbic acid. Cranberries are rich in antioxidants and have anti-inflammatory properties. It has been established that ursolic and oleanolic acids contained in cranberries expand the venous vessels of the heart and nourish the heart muscle.

Scorzonera or "black carrot" is unfamiliar to the inhabitants of central Russia, is currently cultivated in the foothills of the Caucasus, Western Siberia. Scorzonera root crops are used in folk medicine for the treatment of diabetes mellitus, have the ability to significantly reduce blood glucose levels. The carbohydrate composition of scorzonera is represented by dietary fibers, pectins, which remove toxins and radioactive elements from the body.

It contains various groups of biologically active substances:

- inulin - as a substitute for sugar and starch in diabetes mellitus;

- mannitol - diuretic, choleretic action;

- trigonelline - hypoglycemic effect;

- choline - stimulates the formation of histamine;

-flavonoids - anti-inflammatory, antispasmodic, expectorant, diuretic action.

Cowberry fruits strengthen capillaries, normalize metabolism. Cowberry has diuretic, antipyretic, disinfectant, tonic, anti-sclerotic effects. Its presence in the composition improves the functioning of the liver, replenishes the physiological need of the body for vitamins, amino acids, antioxidants, and minerals.

The functional components used to create a food composition contributed to an increase in the biological value of the finished product, as well as a change in syneretic and organoleptic properties. The addition of whey protein also led to an improvement in the syneretic properties of the finished product. An increase in the moisture-holding capacity of the clot was noted, the use of whey protein in the composition contributed to the production of a product with a high dry matter index. The use of the Northern Berries fruit filler had an impact on the change in the taste profile of the product. Excessive sweetness of lactose-free yogurt is compensated by the addition of Northern Berries fruit filler.

The method for obtaining the claimed product is as follows:

- acceptance of raw materials (not lower than 2nd grade, acidity not more than 19°T, density not less than 1027 kg/m3;

- cooling and reservation of raw materials (t=4±2°C, no more than 6 hours of storage)

- bactofugation (t=50-55°С);

- thermization (t=63-65°С, 15 sec);

- cooling (t=4±2°С);

- normalization;

- reservation and mixing (15-30 min);

- introduction of dry components;

- mixing (30-40 min, no more than 6 hours);

- heating (t=50-55°С);

- deaeration;

- homogenization (t=65-70°С, pressure 15±2.5 MPa);

- pasteurization (t=90-95°С, exposure 3-8 min);

- cooling of the product to the fermentation temperature (t=43±2);

- introduction of sourdough and enzyme preparation;

- mixing (15-30 min);

- fermentation (t=43±2, 4-6 h);

- cooling and reserving the basis for yogurt;

- introduction of fruit filler;

- packaging and labeling of the finished product.

Example 1. Formulation of functional enriched lactose-free yogurt with a total protein content of 3.5%:

whole milk 77.00 skimmed milk 5.40 leaven 0.30 whey protein concentrate 1.00 fruit filler "Northern berries" 15.90 Enzyme Colif Infant Drops 0.40 water rest

Example 2 Functional Enriched Lactose Free Yogurt with 4.0% Total Protein:

whole milk 76.00 skimmed milk 4.30 leaven 0.30 whey protein concentrate 1.50 fruit filler "Northern berries" 15.90 Enzyme Colif Infant Drops 0.40

water remainder Example 3 Functional Enriched Lactose-Free Yogurt Formulation

with total protein content 4.5%: whole milk 74.50 skimmed milk 6.40 leaven 0.30 whey protein concentrate 2.50 fruit filler "Northern berries" 15.70 Enzyme Colif Infant Drops 0.40 water rest

The declared range of values of whey protein concentrate is optimal for achieving a technical result. With an increase in the added component, an increase in the enzyme preparation is necessary to obtain a lactose-free product, which leads to an increase in the cost of the finished product, and a deterioration in the sensory profile is also noted.

The development of the product was carried out in a production laboratory. The indicated amounts of components are given per 100 kg and strictly correspond to the mass. % indicated in the claims.

As a result, the resulting lactose-free yoghurts contained glucose and galactose, as well as fructose due to enrichment with fruit filling. The lactose content was less than 0.01%, while its presence in the milk used ranged from 4.55 to 4.65%. The lower content of galactose compared to the content of glucose indicates the formation of galactooligosaccharides, which is an additional confirmation of the high biological value of enriched lactose-free yogurt.

The study of microbiological indicators showed that the hydrolysis of lactose and the enrichment of the milk base with functional ingredients has a stimulating effect on the development of bacteria. Thus, the inversion of lactose with the formation of glucose and galactose contributes to an increase in lactic acid microorganisms, the maximum increase was noted in a sample with a whey protein concentration of 2.5%.

The claimed lactose-free fermented milk composition with functional components for people with lactase deficiency contains less than 0.01% lactose. The use of lactose-free yogurt with functional ingredients helps to stimulate the body's immune system, lowers cholesterol more than casein and soy protein. In addition, whey proteins have a low glycemic index, which allows optimization of insulin release by regulating blood glucose levels (table).

The developed product can be recommended both for baby food, and for gero-dietary, sports.

The proposed composition for obtaining enriched lactose-free yogurt in comparison with the prototype will expand the range of functional fermented milk products and increase the number of consumers of this product due to its functional focus.

Claims (2)

Composition for the production of lactose-free yogurt based on dairy raw materials with the addition of sourdough, characterized in that it additionally contains the Colif Infant Drops enzyme, whey protein concentrate, and additionally contains the Nordic Berries fruit filler, contains whole milk and skimmed milk as raw milk, with the following content of the original components, wt. %: whole milk 74.50-77.00 skimmed milk 4.30-6.40 leaven 0.30 whey protein concentrate 1.00-2.50 fruit filler "Northern berries" 15.70-15.90 Enzyme Colif Infant Drops 0.4