Low-lactose milk product for gerontological dietary alimentation. RU patent 2504205.
| Curd production method / 2502312 Invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C. |
| Low-lactose low-fat milk product for gerontological dietary alimentation / 2501285 Invention relates to dairy industry. The low-lactose low-fat milk product for gerontological dietary alimentation contains the following initial components, wt %: defatted milk - 94.54-95.0, whey protein concentrate - 0.84-0.99, "Maxilact" enzyme - 0.0935-0.1035, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
| Probiotic food product with extended storage life / 2494645 Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
| Curd product / 2494634 Invention relates to dairy industry. The curd product includes curd with 9% fat content, a filler represented by strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1, a structure-forming agent represented by APC 143 pectin, buckwheat flour, a polycomponent probiotic culture starter consisting of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium lactis homofermentative cultures at the following initial components ratio, wt %: polycomponent starter of probiotic cultures: Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis - 5-7, buckwheat flour - 10-20, APC 143 pectin - 0.8-1.0, strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1 10-15, curd with 9% fat content - balance. |
| Curd paste production method / 2494633 Method is as follows: milky-wax ripeness walnuts are maintained in a mixture of Zamankul-type mineral water and zeolite-containing clay at a ratio of 1:2 during 18-20 hours. The nuts are milled, mixed with sugar and added into a curd mass in an amount of 8-10%. |
 Method for production of milk-and-fruit beverage / 2489892Invention relates to food industry. Water is preliminarily dechlorinated and treated with ultraviolet rays with wave length equal to 205-315 nM. The mixture is produced by way of mixing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component, a whey-and-polysaccharide fraction with dry substances content equal to 6.5±0.5% and water during 1200-1800 sec at the following initial components ratio, wt %: fruit-containing component - 20-30%, sugar-containing component - 0.5-0.6%, whey-and-polysaccharide fraction - 60-65%, water - balance. The produced mixture is pasteurised during 15-25 sec at a temperature of 75-80°C, cooled to 0-4°C and dispensed. |
| Curd product / 2484634 Curd product includes initial components represented by skimmed curd, cream with fat weight fraction equal to 33%, "THERMFLO" food starch stabiliser and "N-CREAMER 46" food starch, butter, "Lavitol arabinogalactan" food additive and water. |
| Curd product composition manufacture / 2484633 Invention relates to dairy industry. The composition includes curd, cream with fat content equal to 10%, a probiotic culture starter, wheat offal, a flavour food additive represented by a berry syrup at the following components ratio, kg per 1000 kg: wheat offal - 15-40, berry syrup - 20-60, 10% cream - 50-150, probiotic culture starter 30-50, curd - balance. The curd is produced by way of ripening a mixture of defatted milk and wheat offal with the probiotic culture starter. |
| Cheese bars shell / 2482693 Invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10. |
 Composition of nutritional powder and infant nutritional mixture (versions) / 2481008Invention relates to nutritional powders intended for providing various patients with sole or additional nutrition. The nutritional powder composition includes a carbohydrate and a lipid containing lecithin in an amount of 0.25 - 2.5% of the total lipid weight, intact protein in an amount of 90 - 99.5% of the total protein weight and at least one hydrolysed protein in an amount of 0.5 - 10%. The hydrolysed protein is chosen from the group including hydrolysed casein and hydrolysed whey milk protein. The average degree of hydrolysis of the hydrolysed casein is equal to 23 - 90%. The nutritional powder composition may be used for infant nutritional mixture preparation. |
| Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
| Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
| Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
| Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
 Method for producing of aerated functional product based on animal and plant raw material / 2246221Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage. |
| Method for producing of dispersion product / 2246222 Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt. |
 Method for producing of dumplings "lenivye" / 2246843Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-80C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland. |
| Method for producing of milk-plant extract from amaranth / 2246872 Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-500C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-500C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-340C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-740C and holding for 15-20 s with following cooling to 2-60C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin. |
 Method for producing of canned sterilized curdle / 2249972Method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. |
| Method for production of milk gel / 2250647 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globalpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The low-lactose milk product contains the following initial components, wt %: defatted milk - 84.0-91.54, cream- 4.22-8.71, whey protein concentrate - 0.92-1.09, "Maxilact" enzyme - 0.0902-0.0998, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance.
EFFECT: invention is aimed at enhancement of the product biological and nutritive value, improvement of preventive properties and accessibility of the product.
1 tbl, 20 ex
The invention relates to the dairy industry, namely to the production of liquid dairy products for nutrition in the elderly.
The closest to the technical nature of the claimed product is milk drink for elderly persons nutrition (RF patent №2182794, publ. 27.05.2002, bul. №15), including milk, prebiotic lactulose, minerals, vitamins and water.
The disadvantage of this product is insignificant content in protein component of whey protein, while they, in comparison with milk protein, more rich in essential amino acids (especially and tryptophan)is easier digested and assimilated. This consequently reduces the biological value of the protein component of the product, and hence the biological and nutritional value of the product itself, as well as its absorption.
Due to the presence of milk lactose this product cannot be used for older people with lactase deficiency. This worsens the preventive properties of the product and its absorption.
The technical result of the invention is increasing the biological, nutritional value of the product, improvement of preventive properties and digestibility of the product.
The technical result is achieved by the fact that milk product for elderly persons supply contains a non-fat milk, cream, whey protein concentrate, enzyme », inulin or BAD «», or BAD «», or BAD «», or BAD «», or BAD «-LACT», mineral substances, vitamins and water, with the following content of the initial components, mass%:
Skim milk powder
84,0-91,54
Cream4,22-8,71
Whey protein concentrate
0,92-1,09
Inulin or BAD «», or
BAD «», or BAD «Lacto-fit»,
or BAD «», or
BAD «-LACT»
0,85-3,2Enzyme »
0,0902-0,0998
Mineral substances
0,0919-0,1386
Vitamins0,0074605-0,01141573
Water restThe claimed technical result is achieved by a combination of factors.
Use whey protein concentrate (in the claimed values) allows increasing the biological value of the protein component of the product (and therefore the biological and nutritional value of the product) by ensuring that the needs of older people in essential amino acids, improve digestibility and absorption of the product. Whey proteins on their biological values significantly exceed the proteins in cow's milk, including due to higher content of indispensable amino acid cystine and tryptophan. Amino acid composition of serum proteins is closest to the composition of amino acids in muscle tissue of man, but by the content of essential amino acids and branched chain amino acids (BCAAs): valine, leucine and isoleucine, they were superior to other proteins of animal and plant origin. According to research on the problem of elderly persons supply the most optimal balance of casein to whey proteins in foods power elderly persons is considered to be 60:40-65:35, which is confirmed by good organoleptic characteristics. Decrease in the share of whey proteins below the claimed values leads to a decrease in the digestibility of products, decrease the amount of protein needed for the body of an elderly man, reduce biological and nutritional value of the product. Increasing the share of whey proteins above the claimed values leads to a deterioration in the organoleptic properties of the product and its price increase.
With the age, the elderly (due to various diseases of the digestive system) often develops lactase deficiency (lactose intolerance - lactose), leading to intolerance-milk - the most valuable source of calcium, so necessary for people over 50. And calcium in the form of easy-to-human assimilation by the body. Refusal from milk can lead to a lack of calcium and the development of osteoporosis. This is a disease in which the elderly bones become more brittle and increased risk of fractures. The claimed product lactose by 70-80% on simple sugars (glucose, galactose), which allows its use for elderly people who have lactase deficiency. It also reflects on improvement of preventive properties and digestibility of the declared product in comparison with the prototype. The claimed invention lactose hydrolyzing with the help of the enzyme preparation β-galactosidase - « LG 2000 (hereinafter enzyme »), the Declared value of the enzyme «» selected taking into account the optimal mode of hydrolysis. Reducing the amount of enzyme below claimed leads to increased duration of hydrolysis, the growth of foreign microflora in the product, deterioration of its organoleptic properties and shelf life. And increase above the claimed values leads to a deterioration in the organoleptic properties of the product and its price increase.
The use of inulin (in the claimed values) allows to stimulate the growth of beneficial microflora of the intestine (bifidobacteria), which contributes to the prevention of dysbacteriosis, improve the digestibility of this product, maintaining the immunity. Inulin is perfect for the diabetic diet, so as not to affect the level of glucose in the blood. Inulin significantly enhances the absorption of calcium from food. Splitting of inulin in the large intestine leads to the formation of an additional number of short-chain fatty acid and lactates, resulting in significantly reduced the level of pH. A large part of the calcium in the colon usually present in the form of insoluble compounds. The increase in the acidity of the environment within the intestinal leads to the increase of solubility of calcium, and a greater number becomes available for diffusion through the mucous membrane of the large intestine. Inulin also increases the level of learning of magnesium and iron.
Alternative the use of biologically active additives (BAA) «», or BAD «», or BAD «», or BAD «», or BAD «-LACT in the claimed values makes enrich product biologically active substances in the form of honey extracts of vegetable raw materials. This and Jerusalem artichoke, a rich inulin, pumpkin, carrots, beets, walnuts, sprouted seeds Silybum, chick pea, pumpkin and mix of herbs calendula, dandelion, mint, licorice. All of these extracts also include lactulose (50%), malic or succinic acid, pumpkin and oil. Thanks to the rich content of the extracts, biologically active substances, such as inulin, lactulose, fructose, glucose, essential oils, flavonoids, amino acids, vitamins, micro and macro elements proposed product has , antioxidant, tonic properties, helps to regulate the metabolism, stimulates the development of bifidoflora.
Mineral and vitamin composition of the proposed product meets the requirements to this class of products.
Claimed combination of features allows you to get milk product for elderly persons power with increased biological, nutritional value, improved preventive properties and comprehensibility of the product.
Deviations more or less side of the claimed values of all the parameters specified in product composition lead to a decrease in food and biological value of the claimed product, deterioration of preventive properties and digestibility of the product.
A way to obtain the claimed product is, for example, as follows.
Raw milk is cleaned from mechanical impurities, subjected at a temperature 68-72°C aged 16-20, cooled to a temperature of 2-6°C and sent for intermediate storage.
Vitamin C dissolving in water with a temperature of 10-20°C to obtain a water solution with mass fraction of vitamin 2% and stir for at least 15 min.
Folic acid (vitamin BC) dissolved in drinking water with a temperature of 10-20°C to obtain a water solution with mass fraction of dry substances 0.05% and stirred at least 10 minutes
Ferrous sulfate dissolved in drinking water with a temperature of 10-20°C to obtain a solution with mass fraction of dry substances of 5%.
Sulphate zinc dissolving in water with a temperature of 10-20°C to obtain a solution with mass fraction of dry substances of 5%.
Citrate potassium dissolved in drinking water at a temperature of 10-20°C to mass fraction of dry substances of 25%.
Raw purified milk, pre-warmed to a temperature of 40-44°C directed to the separator-.
The cream obtained in milk, pasteurized at the temperature of 86-90°C, cooled to a temperature of 2-6°C and sent for storage or immediately sent for processing at the temperature of 40 to 44 C. In the cream determine the mass fraction of fat and acidity.
Skim milk is pasteurized at the temperature of 74-78°C aged 16-20, then at a temperature of 40-44°C serves on normalization. Milk normalize fat cream with a fat content of 35% or mix skim milk with cream so that the mass fraction of fat in the finished product was not less than mass fraction of fat, provided in the specifications.
Whey protein concentrate and inulin after weighing dissolved in standardized milk at a temperature of 30 to 40 degrees C with constant stirring.
To conduct the process of stabilization of whey proteins in the mixture make aqueous solution potassium and carefully mix. Temperature stabilization of 8-12 C
To obtain normalized mixture produce hydrolysis of lactose enzyme preparation β-galactosidase, for example, « LG 2000 (hereinafter enzyme ») as follows.
Enzyme preparation bring in a container of normalized mixture at a temperature of 8-12°C and hold the hydrolysis of lactose at the same temperature at constant stirring for 10-12 hours. Received normalized mixture is heated to a temperature 65-75°C to inactivation of the enzyme, and then make a solution of fat-soluble vitamins A, D, E and sent for homogenization. Homogenization takes place at temperatures 65-75°C and a pressure of 13-17 MPa.
The resulting multi-component mixture is sent to the pasteurization cooling unit, where pasteurized, for example, 74-78°C aged 20-30 seconds. Further a ready product is cooled to a temperature 38-42°C, mix least 15 minutes, pour in the consumer packaging and stored at a temperature of 2-6°C.
Upon receipt of the proposed product use supplements created the GSI Volga branch of research Institute of production and processing of dairy and meat products of Russian Academy of agricultural Sciences.
BAD «» is a liquid of amber to dark brown colour with a characteristic taste and aroma of honey, is designed for use with food as a source of lactulose, inulin and succinic acid (state registration certificate no 7799233 Of 42315.08). Has antioxidant, immunostimulating, anti-inflammatory, bactericidal, soft tonic and tonic properties, stimulates the development of bifidoflora.
BAD «» is a composition of natural biologically active substances obtained by combining honey extract from germinated the seeds of pumpkin, concentrate lactulose and malic acid (certificate of state registration № RU 77.99.11.003..001908.01.12). Has antioxidant, immunostimulating, anti-inflammatory, bactericidal and tonic properties, stimulates peristalsis of bowels, stimulates the secretion of digestive juices, and inhibits the development of putrefactive processes in the large intestine, reduces the load on the liver and kidneys, promotes the production of vitamins.
BAD «» is a composition of natural biologically active substances obtained by combining honey extracts from topinambur, beet, carrot, pumpkin, germinated Thistle seeds, pumpkin, chickpea, combined with lactulose, pumpkin and oils, malic acid (certificate of state registration №RU 77.99.11.003..001909.01.12). Has , strong choleretic action, immunostimulating and antioxidant properties, regulates metabolism, stimulates the development of bifidoflora, activates the secretory and motor function of the gastrointestinal tract, etc.
BAD «» is a composition of natural biologically active substances, obtained by combining honey extracts of calendula, dandelion, peppermint, licorice, germinated the seeds of pumpkin, chickpea milk Thistle combined with lactulose and succinic acid (certificate of state registration №RU 77.99.11.003..001907.01.12). Used as a source of lactulose, inulin, succinic acid, polyphenols, flavonoids, vitamin E, essential oils. It has antioxidant, immune stimulating, anti-inflammatory, bactericidal, spasmolytic, diuretic, antiseptic, and tonic properties, regulates metabolism, stimulates the development of bifidoflora, normalizes the intestine.
BAD «-LACT» is a composition of natural biologically active substances, obtained by combining honey extract from walnuts milky-wax ripeness and lactulose (certificate of state registration №RU 77.99.11.003..001906.01.12). Designed for use with food as a source of lactulose and polyphenolic substances.
Example 1. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
910,4 Cream 42,3Whey protein concentrate
9,2 Inulin 16,0Enzyme »
0,978Potassium citrate
1,0Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 2. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
876,7 Cream 42,8Whey protein concentrate
9,5 Inulin 15,5Enzyme »
0,929Potassium citrate
1,2Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
0,10Vitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin D
0,0000073
Waterthe rest up to 1000 kg
Example 3. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
915,4 Cream 42,2Whey protein concentrate
9,3 Inulin 15,5Enzyme »
0,98Potassium citrate
0,80Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Example 4. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
903,1 Cream 42,3Whey protein concentrate
9,2BAD «»
32,0Enzyme »
0,978Potassium citrate
1Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 5. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
870,0 Cream 42,8Whey protein concentrate
9,6BAD «»
27,0Enzyme »
0,929Potassium citrate
1,1Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
odVitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin A
0,0000073
Waterthe rest up to 1000 kg
Example 6. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
908,0 Cream 42,2Whey protein concentrate
10,4BAD «»
30,0Enzyme »
in 0.970Potassium citrate
0,8Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Example 7. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
881,0 Cream 71,0Whey protein concentrate
9,4 Inulin 16,0Enzyme »
0,950Potassium citrate
1Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 8. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
847,0 Cream 71,4Whey protein concentrate
9,9 Inulin 15,5Enzyme »
0,930Potassium citrate
1,2Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
0,10Vitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin D
0,0000073
Waterthe rest up to 1000 kg
Example 9. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
886,0 Cream 71,0Whey protein concentrate
9,3 Inulin 16,2Enzyme »
0,998Potassium citrate
1,2Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Example 10. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
874,2 Cream 71Whey protein concentrate
9,4BAD «-LACT»
10,0Enzyme »
0,950Potassium citrate
1,0Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 11. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
840,0 Cream 73,0Whey protein concentrate
9,8BAD «-LACT»
8,5Enzyme »
coefficient 0.902
Potassium citrate
1,2Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
0,10Vitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin D
0,0000073
Waterthe rest up to 1000 kg
Example 12. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 2,5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
879,0 Cream 70,0Whey protein concentrate
10,9BAD «-LACT»
12,5Enzyme »
0,998Potassium citrate
1,2Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Example 13. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3,% source components taken in the following quantities, kg:
Skim milk powder
872,9 Cream 85,3Whey protein concentrate
9,4 Inulin 16,0Enzyme »
0,961Potassium citrate
1Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 14. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3,% source components taken in the following quantities, kg:
Example 15. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3,% source components taken in the following quantities, kg:
Skim milk powder
878,0 Cream 87,1Whey protein concentrate
10,3 Inulin 16,2Enzyme »
1,01Potassium citrate
1,2Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Example 16. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3,% source components taken in the following quantities, kg:
Skim milk powder
859,9 Cream 85,3Whey protein concentrate
9,4BAD «»
32,0Enzyme »
0,961Potassium citrate
1Iron sulfate
0,090Zinc sulphate
0,060Vitamin C
0,090Vitamin E
0,011Vitamin Bc
0,0003Vitamin A
0,0006Vitamin D
0,0000063
Waterthe rest up to 1000 kg
Example 17. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3.0% of the ingredients are taken in the following quantities, kg:
Skim milk powder
840,0 Cream 83,1Whey protein concentrate
9,6BAD «»
27,0Enzyme »
0,913Potassium citrate
0,80Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
0,10Vitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin D
0,0000073
Waterthe rest up to 1000 kg
Example 18. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat 3,0% source components taken in the following quantities, kg:
Skim milk powder
865,0 Cream 87,1Whey protein concentrate
10,4BAD «»
30,0Enzyme »
1,01Potassium citrate
1,2Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
Milk product obtained according examples 1-3; 7-9; 13-15, is a homogeneous opaque liquid without cereal protein and lumps of fat. The taste and smell clean, sweet, inherent in products with hydrolyzed lactose. Color white.
Milk product obtained according examples 4-6; 10-12; 16-18, is a homogeneous opaque liquid without cereal protein and lumps of fat. Taste and smell-specific, slightly noticeable taste additives, moderately sweet. Color : white with a cream shade or cream.
To provide the daily needs of older people in vitamins, micro - and macro-elements, vegetable fibres, biologically active substances, the recommended dose of the product is 250-500 ml per day.
The table shows the physical and chemical characteristics of the proposed low lactose milk product for elderly persons nutrition.
Name of indicator
The indicator value for the product with a mass fraction of fat, %
1,5 2,5 3,0 1 2 3 4Mass fraction of dry substances, %,
11,0 12,0 13,0Mass fraction of protein, %
3,5±0,1Mass fraction of fat, %
1,5±0,1 2,5±0,1 3,0±0,1Mass fraction of lactose, %
0,9-1,4Mass fraction of inulin, %, not less or
1,5Mass fraction of lactulose, %, not less
0,5Active acidity pH
6,65-6,35
Mass concentration of introduced vitamins, mg/l:
retinol A
0,3-0,7tocopherol E
8-12ascorbic acid C
45-65calciferol D
0.005-0,007
folic acid Bc
0,2-0,3Mass concentration of mineral substances, mg/l:
potassium
1700-2100
iron 15-23 zinc 14-20Caloric content, kcal
52/53 60/61 65/66Example 19. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
860,0 Cream 42,2Whey protein concentrate
7,0 Inulin 15,5Enzyme »
0,750Potassium citrate
1,2Iron sulfate
0,11Zinc sulphate
0,076Vitamin C
0,10Vitamin E
0,013Vitamin Bc
0,00035Vitamin A
0,0008Vitamin D
0,0000073
Waterthe rest up to 1000 kg
The product obtained in example 19 does not contain enough of total protein (3,2%), which does not meet the needs of the body of an elderly man. This product is not desirable to use in food.
Example 20. To obtain 1000 kg low lactose milk product for elderly persons nutrition fat content of 1.5% of the ingredients are taken in the following quantities, kg:
Skim milk powder
913,0 Cream 40,0Whey protein concentrate
12,5BAD «»
30,0Enzyme »
1,15Potassium citrate
0,8Iron sulfate
kg 0.070Zinc sulphate
0,049Vitamin C
0,065Vitamin E
0,009Vitamin Bc
0,0002Vitamin A
0,0004Vitamin D
0,000005 Waterthe rest up to 1000 kg
The product obtained according to the example 20, contains an increased number of total protein (3,8%), which increases the burden on the kidneys of the elderly person. This product is not desirable to use in food.
The proposed milk product for elderly persons supply contains 0,9-1,4% lactose, whereas in the milk she is 4.7%. The product is enriched savorotocnami protein, as they are rich in essential amino acids and easier to digest than proteins in cow's milk. The share of whey protein product is 36-39% share of total protein, whereas in regular milk, it is 20%. The product helps to optimize the work of gastrointestinal tract, strengthen the protective functions of the organism, raising the level of absorption of calcium, which is essential for bone strength. Product biologically active substances in the form of honey extracts of vegetable raw material, has immunomodulatory, antioxidant, tonic properties, regulates metabolism, stimulates the development of bifidoflora.
The proposed product can expand the range of products for elderly persons nutrition. It can be recommended (when used in composition of inulin) older people suffering from diabetes.
The resulting product can be recommended also for other categories of the adult population, especially those who suffer from lactose milk sugar - lactose.
milk product for elderly persons nutrition, characterized in that it contains a non-fat milk, cream, whey protein concentrate, enzyme », inulin, or BAD «», or BAD «», or BAD «», or BAD «», or BAD «-LACT», mineral substances, vitamins and water in the following content of the initial components, mass%:
Skim milk powder
84,0-91,54
Cream4,22-8,71
Whey protein concentrate
0,92-1,09
Inulin, or BAD «», or
BAD «», or BAD «»,
or BAD «», or
BAD «-LACT»
0,85-3,2Enzyme »
0,0902-0,0998
Mineral substances
0,0919-0,1386
Vitamins0,0074605-0,01141573
Water rest