Lipidomicnet "hope"

 

The invention relates to the oil industry and can find application in the production of mayonnaise. Lipidomicnet contains vegetable oil, skim milk, sugar, salt, egg powder, acetic acid, mustard powder, bifidobakterii drug Bifidobacterium bifidum, Bifidobacterium longum, stabilizer, corn starch, sodium bicarbonate, and water in the following ratio, wt.%: vegetable oil 18-20; skim milk powder 1.0 to 1.5; sugar 1,8-2,4; salt 1,1-1,5; egg powder of 0.4-0.6; acetic acid 0,3-0,7; mustard powder 0,5-0,8; bifidobakterii drug Bifidobacterium bifidum, Bifidobacterium longum 1.1 to 1.2; the stabilizer of 0.3-0.4; dry soy milk 1,0-1,5; corn starch 3,0-5,0; soda drinking 0,02-0,03; water - the rest. Lipidomicnet may further comprise benzoat sodium and potassium sorbate in number, wt.%: benzoat sodium 0.1 to 0.5; potassium sorbate 0.1 to 0.5. The invention allows to improve the nutritional and biological value of lipidomicnet by creating the optimal composition to provide the best cell growth of bifidobacteria and improvement of the parameters of their physiological activity. 1 C.p. f-crystals, 2 tab.

The invention relates to the oil industry and can find the products, nutrition and human health, attributed to bifidobacteria, is very diverse and includes support normal intestinal microflora, the activation of the synthesis of b vitamins, treatment of a dysbacteriosis, diarrhea and constipation, antimicrobial effects and activation of immune systemi, and also reduces the level of cholesterol in the blood.

There are known cases of adding beneficial microorganisms in various food products. These include products containing bifidobacteria, including yogurt, sour cream, yogurt, milk, sandwich butter, fruit and vegetable juices.

So, for example, known bifidobakterii product bifidogenic used as a therapeutic and prophylactic agent for mass prophylaxis of a dysbacteriosis (see Molokai A. C. , Baibakov Century. And. and other Technology bifidokefir and study of its useful properties. (Biotechnology, 1998, 4, c.86-91).

However, in lactic acid environment bifidobacteria survive a short time of just 3-4 days.

Mayonnaise is also suitable to add bifidobacteria.

So famous lipidomicnet closest to the technical essence and the achieved effect to the proposed decision and taken as a prototype (See. KHALIL ALI H. , MANSO is prepared according to the following technology.

Composition, wt. % of: corn oil 70, fresh egg yolks 12, vinegar 10, Sol 2, sugar 1,7, dry cream 3,3, mustard powder 1.

Yolks mix all dry ingredients in a mixer for 1 min. Oil and vinegar added slowly over 10 min, then the mixture is pasteurized at 70oC for 10 min, and then cooled.

Prepared mayonnaise was divided into 5 portions, one was left as a control, two portions were added respectively normal and encapsulated cells of Bifidobacterium bifidum (0,55%) at the final concentration of cells of about 10-6.

In two other portions of added conventional encapsulated cells Bifidodbacterium infantis (0,55%) to achieve a cell concentration up to 10-6.

The number of normal cells Bifidobakterium bifidum (b) and Bifidobacterium infantis (Bi) significantly decreased after the first week of storage, falling to 10-4and 10-4accordingly, after two weeks of storage of viable cells Bi left.

The number of encapsulated cells remained almost stable up to 10 and 8 weeks for b and Bi, respectively (10-5).

The disadvantages of lipidomicnet is the high concentration of acetic acid (10%) in the mixture, which is acidic product, causing otritsateli, the number of normal cells of bifidobacteria after one week of storage lipidomicnet decreased to 10-4after two weeks of storage of viable cells of Bifidumbacterin is not the best. This reduction in the number of bifidobacteria can also be explained by the activity of acetic acid contained in the mayonnaise.

Introduction in mayonnaise encapsulated bifidobacteria while providing a sufficiently large number of living cells to 10 and 8 weeks b and Bi, respectively. However, in known lipidomicnet capsule form is used only to extend the viability and structure of mayonnaise containing calcium capsules, because after 10 and 8 weeks, respectively, the number of live bifidobacteria reduced to 10-2. This decline is a consequence of the fact that alginate capsules are partially destroyed and the released cells are under the influence of acetic acid.

Thus, known lipidomicnet is used mainly as a sharp, spicy food Supplement, not the main food product, i.e., this mayonnaise low nutritional and biological value.

The task of the invention is the improvement of the nutritional and biological t the th best cell growth of bifidobacteria and improvement of the parameters of their physiological activity.

This problem is solved due to the fact that in the known lipidomicnet containing vegetable oil, dairy products, sugar, salt, product of the egg, vinegar, mustard powder and bifidobakterii drug Bifidobacterium bifidum, according to the invention it further comprises a stabilizer, dry soy milk, corn starch, sodium bicarbonate and water, and bifidobakterii the preparation additionally contains Bifidobacterium longum, and as a dairy product using skim milk as a product of the egg - egg powder and vinegar used in the form of acetic acid in the following ratio, wt.%: vegetable oil 18-20, skim milk 1-1,5, sugar 1,8-2,4, salt 1,1-1,5, egg powder of 0.4-0.6, acetic acid 0,3-0,7, mustard powder 0,5-0,8, bifidobakterii drug Bifidobacterium bifidum and Bifidobacterium longum 1.1 to 1.2, the stabilizer of 0.3-0.4, dry soy milk 1,0-1,5, corn starch 3,0-5,0, baking soda 0,02-0,03, water - the rest.

In addition, it can optionally contain, wt.%: benzoat sodium 0.1 to 0.5 and potassium sorbate 0.1 to 0.5.

Research conducted on the sources of patent and scientific and technical information showed that the claimed lipidomicnet unknown and is not clear who/p> Lipidomicnet can be made in any enterprise of this profile, because it requires a known components and standard equipment manufactured by both domestic and foreign industry. It can be used in the food industry. Therefore, the claimed lipidomicnet is "industrially applicable".

It was established experimentally that the proposed known composition with added ingredients, such as, wt.%: the stabilizer of 0.3-0.4, dry soy milk 1,0-1,5, corn starch 3,0-5,0, and as an added Bifidobacterium drug - Bifidobakterin longum (Bl), provides a new effect, namely with the introduction of b and l 10-6together in the quantity (1.1 to 1.2 wt.%) in the composition increases the growth of bifidobacteria to 10-7for three days, and then to fourteen days stored up to 10-6that allows you to use lipidomicnet in cachestate therapeutic product, such as dysbiosis using 100 g per day, and during the next ten weeks as a preventive and dietary tool in any quantity, because living bifidobacteria are stored in this period from 10-4-10-2.

So who isator (gum) - provides power to bifidobacteria; soy milk contains a significant amount albumidrole protein used to power the microbial cells is the best nutrient medium for the growth of bifidobacteria; - corn starch - hydrolysis process gives sugar to carbohydrate food bifidobacteria; - entered into the composition b together with l 10-6- produce lactic acid in the process of life in mayonnaise, which hinders the development of banal microflora in it, and destroys coccal and pathogenic intestinal microflora (E-coli), thereby increasing the duration of its storage and viability.

In the summer time in mayonnaise further added preservatives, wt. %: benzoat sodium 0.1 to 0.5 and potassium sorbate 0.1 to 0.5, which inhibit the growth of banal flora and mold spores, providing standard quality storage of this product at elevated temperatures, without negative effects on bifidobacteria.

Thus, the set of essential features of lipidomicnet allows to achieve the stated technical result, namely the creation of optimal composition that provides the best bacteria growth and improvement of the steam is used in the prototype for the formation of a capsule form of bifidobacteria, in our industry as geleobrazovanie not used, therefore, the comparison in this part is not yet possible.

The claimed lipidomicnet made in the factory as follows.

In the beginning prepare components of the prescription.

Loose components, wt. %: skim milk powder 1.0 to 1.5; sugar 1,8-2,4; salt 1,1-1,5, egg powder of 0.4-0.6; mustard powder 0,5-0,8; stabilizer 0.3 to 0.4; dry soy milk 1,0-1,5; corn starch 3,0-5,0; soda drinking 0,02-0,03; metered on electronic scales in accordance with the recipe and load in the food bins.

Salt and sugar is dispersed in hot water with a temperature of 90-100oWith, the solution is filtered through a sieve.

Egg powder, sifted through a sieve dispersed in water with a temperature of 40-50oWith the tank in the ratio of egg powder and water 1:1 gradually adding water to obtain the ratio of egg powder and water is 1:1.5, thoroughly stirred to obtain a homogeneous mass. Stand 15-20 minutes

Skim milk powder is dispersed in warm water with a temperature of 40-50oWith the ratio of powdered milk and water 1:3, the mixture is filtered through a sieve. In food the boiler mixture is heated to 80-85oTo add cadres sieve, is dispersed in warm water with a temperature of 40-50oWith the tank at the ratio of dry soy milk and water 1: 3, are thoroughly mixed until a homogeneous mass and incubated for 20 minutes

Mustard powder, sifted through a sieve, placed in an enamel or stainless steel tank, fill it with water with a temperature of 80-100oWith a ratio of 1: 2. Mix well until smooth, smooth down the top layer. On a flat surface mustard carefully layer the layer of water with a temperature of 100oWith a height of 4-6 cm Tank tight-fitting lid and leave to rest for the day. Before use, the upper layer of the water is drained.

Corn starch is dispersed in water with a temperature of 20-35oWith reservoir with constant stirring, mixing spoon. In an aluminum tank filled with boiling water, pour in a thin stream of starch solution filtered through a sieve, mix thoroughly and bring to a boil.

Preparation of mayonnaise pasta.

Required by the recipe the amount of water, heated to 100oC, is poured into the mixer.

When stirring impose solutions of salt and sugar. At a temperature of 65-75oTo introduce a solution of egg powder, maintain 25-30 min with periodic the Oh water. Enter pasteurized skim milk, strained through a sieve. Again cool the mixture to 40-50oWith the injected solution of soy milk and steamed mustard powder. Stirred for 10-15 min, while cooling to 30-40oC. Include pump-emulsion basis. Enter stabilizer, dispersed in oil at a ratio of stabilizer and oil 1: 3. Oil going to the dissolution of the stabilizer, taken from the estimated amount of oil 18-20%, weighed in a volumetric tank according to the recipe.

Preparation of mayonnaise emulsion.

Mayonnaise pasta with further stirring enter trickle the rest of the vegetable oil. After receipt of the entire amount of oil and homogeneous emulsion is injected acetic acid manually from the tank and the mixture is stirred for 15-20 min, and then it is injected together liquid Bifidobacterium bifidum and Bifidobaacterium longum (only 1.1 to 1.2), stirred for 5-10 minutes

Cooked lipidomicnet enters the metering device is packaged, labeled, packaged and stored in a cold room with a temperature of 5-7oWith 10-12 hours for the end of the process - cooling mayonnaise.

An example of experimental tests of Beidaihe the ü - 1,3
Egg powder is 0.5
Acetic acid (70%) is 0.55
Mustard powder - 0,8
Bifidobakterium bifidum and -
Bifidobaacterium longum - 1,10
The stabilizer Grinstead FF1113 - 0,3
Dry soy milk - 1.5
Corn starch - 5,0
Baking soda (sodium bicarbonate) - 0.02
Water the rest - 67,73
Total - 100%
May be replaced with a stabilizing system FF 1113 other stabilizers and stabilizing systems, domestic or imported, is permitted by the state sanitary-epidemiological surveillance for production of foodstuffs.

Buffalonians made in the production environment, Packed up in a plastic banks 230 g, was placed in a refrigerator at a temperature of +2 - +5oWith for a long time. In the control batch of bifidobacteria was not added.

The results of the experiment are summarized in two tables.

At therapeutic concentrations of 10 the content of bifidobacteria was observed in the mayonnaise for 14 days, and during the first three days and the growth of bifidobacteria to 10, so you can use it for two weeks as a treatment, and then as a preventive and diet product.

At high concentration of bifidobacteria is based parties mayonnaise for 12 weeks.

The study of the organoleptic properties showed that lipidomicnet has a subtle sweet taste that does not change during storage at a temperature of +2 - +5oWith over 12 weeks.

The present invention in comparison with the prototype provides improved nutritional and biological value of lipidomicnet.


Claims

1. Lipidomicnet containing vegetable oil, dairy products, sugar, salt, product of the egg, vinegar, mustard powder and bifidobakterii drug Bifidobacterium bifidum, characterized in that it additionally contains a stabilizer, dry soy milk, corn starch, sodium bicarbonate and water, and bifidobakterii the preparation additionally contains Bifidobacterium longum, and as a dairy product use skim milk, as chicken eggs - egg powder and vinegar used in the form of acetic acid in the following ratio, wt. %:
Vegetable oil - 18 - 20
Skim milk - 1,0 - 1,5
Sugar - 1,8 - 2,4
Sol - 1,1 - 1,5
Egg powder - 0,4 - 0,6
Acetic acid - 0,3 - 0,7
Mustard powder is 0.5 - 0.8
Bifidobakterii drug Bifidobacterium bifidum, Bifidobacterium longum - 1.1 to 1.2
Soda - Else
2. Lipidomicnet under item 1, characterized in that it further comprises benzoat sodium and potassium sorbate in number, respectively, wt.%:
Benzoat sodium - 0,1 - 0,5
Potassium sorbate - 0,1 - 0,5 about

 

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