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Method for production of cultured milk product with increased iodine content. RU patent 2506801.

IPC classes for russian patent Method for production of cultured milk product with increased iodine content. RU patent 2506801. (RU 2506801):

A23C9/13 - using additives

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FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Milk is standardised, homogenised, pasteurised and cooled to a temperature of 37±1°C. One introduces a starter of lyophilised concentrate of BK-Altai-LSBifi lactic acid and bifidobacteria, stirs the mass and adds 4.0% of feijoa juice with pulp. Juice is preliminarily heated up to 85±2°C with maintenance during 5 minutes and cooled to 37±1°C. The product is stirred, packed into consumer containers, closed and ripened in a thermostatically controlled chamber for 6-7 hours at a temperature of 37±1°C till production of curd clot and till achievement of a titratable acidity equal to 70-75°T and pH equal to 4.65-4.50.

EFFECT: invention is aimed at manufacture of a product with increased iodine content, having high organoleptic, physical-and-chemical and microbiological indices and increased vitamin-and-mineral content; additionally, the invention is aimed at iodine deficiency correction.

2 tbl, 5 ex

The invention relates to the dairy industry and is intended for manufacture of sour-milk product with a high content of iodine in industrial scale.

Iodine is required primarily for the normal functioning of the thyroid gland, which produces vital hormones. These hormones are responsible for the physical and mental development of man. The important role of iodine plays in the development and formation of the brain in children, especially during pregnancy and in the first months of life. Therefore sufficient amount of iodine in the human diet stimulates growth and development of the organism, growth and differentiation of tissues, enhances wakefulness, mental energy and activity, accelerates within the mental associations, raises intellectual potential, increases motor activity and iodine helps to strengthen the immune system.

Known milk drink, enriched with the addition of «» is a product of therapeutic and prophylactic purpose for prophylaxis of iodine deficiency (Mamtsev A.N., Ponomarev E.I., L.F. Ponomareva, Ibragimov W.R., M.V., I.S. Milk drink with organic iodine. J. Dairy industry, №12, 2011 - P.60-61).

The disadvantage of milk drink, enriched «» is that « is a synthetic additive, and not a natural product, absence in its composition of dietary fiber, which is practically not absorbed in the upper gastro-intestinal tract, bind toxic substances, as well as cholesterol and bile acids.

Also the disadvantage is the lack of bifidus bacteria that synthesize vitamins and amino acids, increase resistance of the body, restore normal intestinal flora, to prevent the penetration of toxins in the internal environment.

The result of the invention consists in obtaining of a fermented milk drink with a high content of iodine by enrichment pineapple guava juice with pulp, has high organoleptic, physicochemical and microbiological indicators, increased vitamin-mineral composition.

This result is achieved by the fact that the production of fermented milk product use dried concentrate lactic acid bacteria and bifidobacteria Barnaul factories «BK-Altai-» (TU 9229-003-43704355-03), and pineapple guava juice with pulp.

In the composition of dried concentrate lactic acid bacteria and bifidobacteria «BK-Altai- includes stem culture from the collection of GNU Б WITH RAAS and Barnaul biofactories of the following types: Lactobacillus acidophilus, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.diacetilactis, Streptococcus thermophilus, Bifidobacterium bifidum, Bifidobacterium longum, isolated from natural or industrial sources without the use of gene modifications and used for the production of dairy products.

Feijoa - amazing evergreen trees of the family myrtaceae grown closer to the coast, the fruit is rich in iodine, as the fruits of like a sponge and absorb it from the sea air, an iodine is absorbed much faster than the synthetic. The iodine content of feijoa compare with seafood. Feijoa fruit contains a rich complex of vitamins: B 1 , 2 , 5 , 6 , PP, C, folic acid; macro-elements - phosphorus, magnesium, potassium, calcium, sodium, calcium and trace elements: iodine, iron, manganese, copper, zinc, which provide a powerful healing effect on the body system. Essential oils feijoa fruit felt in the form of a tender fragrance, are ideal for the treatment of viral infections. The fruits shown in diseases of the thyroid, anemia, gastritis, pyelonephritis. Feijoa also useful for depression, Hypo - and beriberi, atherosclerosis, inflammatory diseases of the stomach. Feijoa fruit-peel is rich in and , which are biologically active substances, antioxidants, which are used for the prevention of cancer and prevents aging of the skin.

The use of pineapple guava juice with the pulp in the production of dairy products increases the nutritional and biological value, has properties, raises the immune status of the person and is aimed at correction of iodine deficiency.

Technological operations in the production of fermented milk drink, enriched juice pineapple guava pulp, thermostatic way, such as: milk collection and evaluation of its quality, reservation, cleaning, normalization of fat and dry substances, homogenization and pasteurization, cooling, fermentation, making preliminary prepared pineapple guava juice with pulp, bottling, capping, labeling, ripening, cooling, and quality control hold identical, in the examples of specific performance description starts with an extra step of making different concentrations of pineapple guava juice.

Research has shown that the process of accumulation of acid affects the leaven and the concentration of the contributed pineapple guava juice. Dose has been established pineapple guava juice with pulp (4,0%), means and the technological stage of making it when mode of production. Feijoa fruit are seasonal product and are realized only in November-December. So you need to prepare juice feijoa. For this feijoa fruit clear of sepals, washed and chopped up state, homogenize, Packed in glass containers, pasteurized at the temperature of 98°C for 25 minutes, then hermetically sealed, cool to room temperature and store up to use throughout the year. Ready pineapple guava juice with pulp before using pre-cooked - heated to a temperature of 85 to + / - 2 C, held in for 5 minutes and cooled to a temperature of 37±1 degrees C. In the prepared dairy basis make the leaven of dried concentrate lactic acid bacteria and bifidobacteria «BK-Altai-», mix and add a previously prepared pineapple guava juice with pulp, mix, Packed in consumer containers and sent to camera for fermenting within 6-7 hours at 37±1 degrees . is determined by the formation of a dense clot and achieve titrated acidity 70-75°T (pH 4,65-4,50).

In the process of study is determined by organoleptic indicators and vitamin-mineral composition enriched milk drinks, result set organoleptic indicators are rather high, attractive for the consumer taste and smell clean, with the expressed taste of fermented milk pasteurization, with the slightly astringent taste and strawberry-pineapple flavor feijoa; consistency - dense, homogeneous, viscous, with a beautiful bunch of fine particles peel feijoa, Pets slight sediment; color - mustard-cream, , with the presence of small particles of dark green color. Content of vitamins and mineral substances, especially iodine increases.

Example 1. When mode of production - prestaged pineapple guava juice with the pulp in a number of 2.0%, cooled to a temperature of fermentation 37±1o C make liofilizirovannam concentrate lactic acid bacteria and bifidobacteria «BK-Altai-» milk basis, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 hours at 37±1 degrees C. Titrated acidity drink 71°T.

Example 2. When mode of production - prestaged pineapple guava juice with the pulp in the amount of 3.0%, and cooled to a temperature of fermentation 37±1o C make liofilizirovannam concentrate lactic acid bacteria and bifidobacteria «BK-Altai-» milk basis, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 hours at 37±1 degrees C. Titrated acidity drink 73 Celsius T.

Example 3. When mode of production - prestaged pineapple guava juice with the pulp in the amount of 4.0%, cooled to a temperature of fermentation 37±1o C make liofilizirovannam concentrate lactic acid bacteria and bifidobacteria «BK-Altai-» milk basis, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 hours at 37±1 degrees C. Titrated acidity drink 75C, T.

Example 4. When mode of production - prestaged pineapple guava juice with pulp 5,0%, cooled to a temperature of fermentation 37±1o C make liofilizirovannam concentrate lactic acid bacteria and bifidobacteria «BK-Altai-» milk basis, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 hours at 37±1 degrees C. Titrated acidity drink 77°T.

Example 5. When mode of production - prestaged pineapple guava juice with the pulp in the amount of 6.0%, cooled to a temperature of fermentation 37±1o C make liofilizirovannam concentrate lactic acid bacteria and bifidobacteria «BK-Altai-» milk basis, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 hours at 37±1 degrees C. Titrated acidity drink 79°T.

Indicators of the quality of sour-milk drinks enriched with pineapple guava juice with pulp - organoleptic, physicochemical and microbiological are presented in table 1.

Table 1

Comparative indicators of fermented milk drinks with different concentration made components

Indicator

Example 1 2 3 4 5

Taste and smell

pure, sour-milk with the expressed taste of the pasteurization, with the slightly astringent taste and weak strawberry-pineapple flavor feijoa

pure, sour-milk with the expressed taste of the pasteurization, with the slightly astringent taste and too weak strawberry-pineapple flavor feijoa

pure, sour-milk with the expressed taste of the pasteurization, with the slightly astringent taste and strawberry-pineapple flavor feijoa

pure, sour-milk with the expressed taste of the pasteurization, with the astringent taste and rich -pineapple flavor feijoa

pure, sour-milk with the expressed taste of the pasteurization, with the astringent taste and rich strawberry-pineapple flavor feijoa

Consistency

dense, homogeneous, viscous, with undisturbed clot without gassing with uniformly distributed throughout the mass small particles peel feijoa

dense, homogeneous, viscous, with undisturbed clot without gassing with uniformly distributed throughout the mass fine particles peel feijoa, slight sediment, easy mixing with shaking

dense, homogeneous, viscous, with undisturbed clot without gas, distributed throughout the mass fine particles peel feijoa, slight sediment, mixing with shaking

dense, uniform intact clot, without gas, distributed throughout the mass fine particles peel feijoa and sediment, it is difficult to turned on shaking

Color

mustard-cream, heterogeneous, with the presence of single particles of dark green

mustard-cream, heterogeneous, with the presence of small particles of dark green

Acidity 71 73 75 77 79

Ppm iodine, mkg/100 g

84 127 170 212 251

Number of lactic acid bacteria CFU/cm 3

1*10 7 2*10 7 3*10 7 2*10 7 2*10 7

Number of bifidobacteria, KOE/cm 3

1*10 6 2*10 6 3*10 6 2*10 6 2*10 6

The best indicators of the quality of the finished product (organoleptic, microbiological and physico-chemical) were obtained in example 3.

Comparative characteristics of products presented in table 2.

Table 2

Composition enriched fermented milk drinks (analogue and invention)

Name of product

Made ingredients

The iodine content

Bifidobacteria

Juice pineapple guava pulp (contains vitamins, minerals, dietary fiber)

Milk drink, enriched «» (similar)

+ - -

Fermented milk drink with increased iodine (invention)

+ + +

Method of production of a fermented milk drink with a high content of iodine, which is characterized by the fact that milk normalize, homogenized, pasteurized, cooled to a temperature of 37±1o C, make the leaven of dried concentrate lactic acid bacteria and bifidobacteria «BK-Altai-», mix and add 4,0% pineapple guava juice with pulp, pre-heated to a temperature of 85±2oC delayed for 5 minutes and cooled to a temperature of 37±1o C, mix, Packed in consumer containers are sealed and in a thermostatic chamber during 6-7 h at 37±1 degrees C to form a tight bunch achieve titrated acidity 70-75°T, pH 4,65-4,50.