Method for the production of cereal milk

 

(57) Abstract:

The invention relates to the production technology of treatment-and-prophylactic food in the form of dairy cereals. Canned milk porridge is prepared by the introduction of pasteurized milk liquid extract of the biomass of microorganisms Pythium coloratum in the amount of 0.02 to 0.2% by weight of the whole mixture. With the milk mix washed blanshirovannuyu and Stechow groats, salt cookbook and preventive, heat resistant sweetener, sodium ascorbate and a-carotene. The mixture is Packed in a sealed container and razvarivat cereal with simultaneous sterilization of the mixture. The method allows to increase the shelf life of cereal and to expand the range of its therapeutic and preventive actions.

The invention relates to the production technology of treatment-and-prophylactic food in the form of milk porridge.

A method of producing cereal milk, including washing cereals, blanching in boiling water for 40 to 50 minutes, raising sieve for draining, mixing with pasteurized milk, table salt and preventive, heat resistant sweetener, sodium ascorbate and a - carotene, packing in a container, sealing, flash cereals simultaneously with sterilisatie is just a good shelf life and a narrow range of its therapeutic and preventive actions.

The technical result of the invention is to increase the shelf life of the finished product and broadening the range of its therapeutic and preventive actions.

This result is achieved in that in the method of production of milk porridge, including washing cereals, blanching in boiling water for 40 to 50 minutes, raising sieve for draining, mixing with pasteurized milk, table salt and preventive, heat resistant sweetener, sodium ascorbate and a-carotene, packing in a container, sealing, flash cereals simultaneously with the sterilization of the mixture according to the invention, before cooking the mixture in the milk injected gas-liquid extract of biomass of microorganisms Pythium coloratum in the amount of 0.02 to 0.2% by weight of the mixture.

This allows you to increase the shelf life of the finished product at 1/3 and give it immunostimulatory, radioprotective and adaptogenic properties.

The method is implemented as follows.

Cereal inspect, separate mechanical and magnetic impurities, washed, blanched in hot water for 40 to 50 min in boiling water, throw in a sieve for draining. Later in pasteurized milk impose 0,2 - 0,2% by weight of the mixture of gas-liquid extract of biomass macroorganizational salt, heat-resistant sweetener, sodium ascorbate and a-carotene. The resulting mixture is Packed in containers, such as tin cans, seal it, for example rolled, and then subjected to a heat treatment to the cooking cereals. This ensures that in any case, regardless of the temperature regime the achievement of industrial sterility with plenty estimated mortality.

An experimental batch of canned produced by the proposed method are stored with no signs of damage in unregulated conditions for at least 2 years, that is about 1/3 longer than canned obtained by a known method.

The experiments carried out on outbred gray albino male rats revealed a clear increase in survival by feeding the obtained product with acute and chronic radiation exposure, toxic effects of different nature and intensity, adverse temperature and humidity conditions, lack of oxygen, which allowed to conclude about immunostimuliruyushhim, radioprotective and adaptogenic action of the finished product.

Experiments conducted in vitro showed that the ingestion of the product obtained by the proposed method normalizes lipid metabolism, prepyatstvuyushchimi States of the human body, that has allowed to draw a conclusion about the strengthening and expansion of therapeutic action of the finished product.

Thus, the proposed method allows to increase the shelf life and to expand the range of therapeutic and preventive actions resulting product.

Method for the production of cereal milk, including washing cereals, blanching in boiling water for 40 to 50 minutes, raising sieve for draining, mixing with pasteurized milk, table salt and preventive, heat resistant sweetener, sodium ascorbate and a-carotene, packing in a container, sealing, flash cereals simultaneously with the sterilization of the mixture, wherein the mixture before cooking in milk injected gas-liquid extract of biomass of microorganisms Pythium coloratum in the amount of 0.02 to 0.2% by weight of the mixture.

 

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FIELD: medicine.

SUBSTANCE: method of obtaining composition including dried bacteria involves cultivation of one or more live bacteria types; mixing cultivated bacterium with one or more carriers; bacteria processing by impulse electromagnetic fields of 2 mV/cm at 50 Hz and 55 V; incubation of culture-carrier mix for at least 6 hours; and bacteria drying to reduce humidity level approximately to 1 to 6 wt %. Obtained composition can be applied for coating of seeds of other reproductive plant material, adding to plant growing medium, for sewage and/or chemical and biological waste treatment, contaminated soil treatment, for introduction of acceptable microbes to food and/or animal forage, for milk bacteria supply in medical purposes.

EFFECT: combination of mixing cultivated bacterium with one or more carriers and microbe processing in the composition enhances original survival rate and composition storage life.

22 cl, 3 dwg, 11 tbl, 8 ex

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

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FIELD: food-processing industry.

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EFFECT: improved organoleptical properties, increased content of biologically active substances and prolonged shelf life of food product.

4 cl, 2 ex

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