Dry sour cream product manufacture method. RU patent 2511028.
 Kefir production method / 2510999Method involves standardisation, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of kefir fungi based industrial starter in an amount of 2% simultaneously with transglutaminase enzyme in an amount of 0.2 kg per 1000 kg of the standardised mixture at a temperature of 23-25°C, ripening, cooling to maturation temperature, bottling. The content of lactoferrin in the ready product is 500-1100 mg/l. |
 Consortium of probiotic strains of lactobacillus rhamnosus and lactobacillus plantarum for producing bacterial preparation and direct administration ferment for producing fermented milk and fermented beet juice / 2506308Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains. |
| Starter material of pure growth of lactate microorganisms for preparation of cultured milk products / 2505601 Strain Lactococcus casei VKPM V-8730 is obtained at available growth-supporting media and is used as starter material in cultured milk products production. |
| Starter material of pure growth of lactate microorganisms for preparation of cultured milk products / 2505600 Strain Enterococcus durans VKPM B-8731 is obtained at available growth-supporting medium and is used as starter material in cultured milk products production. |
| Application of l casei ssp paracasei as antimycotic agent / 2505599 Invention pertains to the use of L. casei ssp. paracasei CNCM 1-1518 strain for giving antimycotic properties to fermented dairy product. Inhibiting of mould development of ascomycete class in the said product is made by dairy substrate fermentation in presence of this strain for, at least, 5 hours. Thallome diameter after 7 days of incubation amounts 8.8±1 mm. |
| Method for preparing autoprobiotic containing living bifidus bacteria and lactic acid bacilli / 2505304 Method for preparing an autoprobiotic containing living bifidus bacteria and lactic acid bacilli for the rehabilitation of human and animal intestinal microflora involves the recovery of living bifidus bacteria and lactic acid bacilli from a host's intestine and the use thereof in the form of automicroorganisms with the above bifidus bacteria and lactic acid bacilli recovered simultaneously in the form of a natural complex of indigenous microorganisms by dissolving the host's intestinal contents with a fluid with adding selective ingredient having no inhibitory action on the bifidus bacteria and lactic acid bacilli, adding a solution of the same host's saliva, culturing the mixture and inoculating a nutrient medium for culturing the bifidus bacteria and lactic acid bacilli with no selective agents added. |
 Probiotic strains lactobacillus and their consortium for prophylaxis and treatment of urogenital infectious diseases of females / 2504580Group of inventions refers to microbiology and biotechnology. Proposed strains Lactobacillus crispatus "ВКМ" B-2727D, Lactobacillus gasseri "ВКМ" B-2728D and Lactobacillus plantarum "ВКМ" B-2731D have antagonistic activity in relation to pathogenic and semi-pathogenic microorganisms. Besides, the invention proposes a consortium based on the above strains for production of a bacterial preparation, a biologically active additive, and direct inoculation for obtaining fermented milk product of functional nutrition. |
| "bayanay" kumiss preparation method / 2503241 Invention relates to dairy industry. The method involves mare's milk defrosting, pasteurisation, cooling to the fermentation temperature, a starter introduction, ripening at a temperature of 32°C during 7-12 hours till acidity is equal to 60-120°T, stirring every 3-4 hours during 10-15 minutes, cooling, stirring and dispensing. |
 Method for obtaining dry polymicrobial product to be used in food industry / 2502795Microbial consortium of yeast strains Pichia anomala 9a or Pichia anomala P1 and lactic acid bacillus strain Lactobacillus acidophilus La5 in the ratio of 1:0.8 respectively is created. Solid-phase aerobic cultivation is performed at the temperature of 28-30°C during 36-48 hours. Solid vegetable substrate moistened with liquid component of up to 55-60% of humidity is used for cultivation. Either milk whey, or distillery stillage, or water is used as a liquid component. Convective drying of the obtained polymicrobial product is performed at 38-40°C till residual humidity is not more than 12%. Invention allows obtaining dry polymicrobial product containing increased amount of living bacteria cells of strain Lactobacillus acidophilus La5 - not less than 1*108 CFU/g and living cells of yeast strains Pichia anomala 9a or Pichia anomala P1 - not less than 1*109 CFU/g and increasing product storage life of up to 100 days. |
 Improvement of growth of bifidus bacteria in fermented dairy products / 2499041Production method of a fermented product involves inoculation of milk with bacteria, milk fermentation and packaging of the ready product. Inoculation is performed using Bifidobacterium animalis lactis BB-12© DSM 15954 strain, Lactobacillus bulgaricus bacteria and Streptococcus thermophilus ST6008 DSM 18111 strain. The invention proposes a starter culture containing 105 to 1012 CFU/g of Bifidobacterium animalis lactis BB-12© DSM 15954 strain, 105 to 1012 CFU/g of Streptococcus thermophilus ST6008 DSM 18111 strain and Lactobacillus bulgaricus bacteria. |
| Method for producing of prophylactic lactic-acid bifidus activating product / 2243672 Method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product. |
| Strain bifidobacterium longum 379-in used for preparing bacterial preparations, biologically active supplements for food, ferments, fermented-dairy and nonfermented dairy foodstuffs, hygienic and cosmetic agents / 2244745 The strain Bifidobacterium longum 379-IN is obtained by selection without using methods of genetic modification of the strain Bifidobacterium longum B379M and distinct by ability to utilize insulin. The strain is deposited in GKNM GU "MNIIEM named for G. N. Gabrichevskiy Russia Ministry of Public Health" at № 172. The strain shows high technological effectiveness, accumulates biomass with substrates of vegetable origin and artificial nutrient media for short periods with concentration of bifidobacteria, it elicits acid-forming and antagonistic properties with respect to pathogenic and putrid microflora. This allows its using in manufacturing bacterial preparations, biologically active supplements for food, fermented-dairy and nonfermented-dairy foodstuffs, ferments, hygienic and cosmetic agents providing probiotic effect and normalization of microbiocenosis in human body, among them in gastroenteric and urogenital tracts, cutaneous and mucosa integuments. Invention can be used in manufacturing bacterial preparations, biologically active supplements for food, fermented-dairy and nonfermented-dairy foodstuffs, hygienic and cosmetic agents. |
| Method for producing of sour milk beverage / 2248711 Method involves preparing raw material; preparing normalized mixture of whole milk and fat-free milk; cleaning; introducing glucose-fructose syrup of plant origin, said syrup being produced with the use of Jerusalem artichoke and colorant, such as natural concentrate produced and separated from pumpkin and preliminarily mixed with whole milk; homogenizing resultant mixture and pasteurizing homogenized mixture at temperature of 83-870C; cooling; introducing starter; providing fermentation and mixing; subjecting mixture to ripening and bottling. Components are used in the following ratio, wt%: whole milk 28-32; fat-free milk 58-64; fructose-glucose syrup 3; pumpkin-based colorant 1; starter 5. |
| Method for obtaining of sour milk product / 2249968 Method involves pasteurizing milk; cooling to fermentation temperature; providing dosed feeding of starter containing liquid concentrate of Lactobacillus acidophilus, said concentrate being fed into consumer vessel; initially introducing filler, then liquid concentrate of Lactobacillus acidophilus without mixing thereof at temperature of 10-12°, flow rate of 125-375 ml/s and dosing time of 2-5 s. |
| Method for obtaining of sour milk product / 2249968 Method involves pasteurizing milk; cooling to fermentation temperature; providing dosed feeding of starter containing liquid concentrate of Lactobacillus acidophilus, said concentrate being fed into consumer vessel; initially introducing filler, then liquid concentrate of Lactobacillus acidophilus without mixing thereof at temperature of 10-12°, flow rate of 125-375 ml/s and dosing time of 2-5 s. |
| Method for broth production for cultivation of bifidobacterium and lactobacillus / 2250259 Claimed method includes water-based broth production. Water used for broth production is pretreated by non-filtered modulated ultraviolet light containing in radiant flux not less than 30 % of ultraviolet quantum with wave length less than 350 nm, for period sufficient to increase water intrinsic energy by not less than 2 times. Method also includes measurement of water intrinsic energy variation before treatment and during whole treatment process. |
 Yogurt-like product / 2251279The suggested product contains skimmed milk, dry skimmed milk, a ferment based upon nutritive medium VIS-START®TW 50, modified starch, carraginan, guar, sodium acetate, dietary fibers of wheat bran at total number of fibers ranged 45-83%, sugar, whole milk. The innovation enables to increase nutritive value at decreased caloricity, enhance prophylactic action, improve product's taste and prolong storage terms. |
 Healthful and dietary product, method for production and uses thereof / 2252770Claimed product contains dry biomass of living bacteria Lactobacillus rhamnosus odi 83 and Lactococcus lastic ssp lactis odi 83, and filler. Filler represents dry fermented milk product obtained by fermentation of milk and honey mixture with strains Lactobacillus rhamnosus odi 83, Lactococcus lastic ssp lactis odi 83, Saccharomyces cerevisae odi 83, and contains biomass of inactivated microorganisms mentioned above. To obtain healthful and dietary product pasteurized milk is cooled to 20-25°C, honey is added, ferment containing strains Lactobacillus rhamnosus odi 83, Lactococcus lastic ssp lactis odi 83, and Saccharomyces cerevisae odi 83 is introduced, fermentation is carried out; then obtained mixture is blended and sterilized; cooled again to 20-25°C, two strains: Lactobacillus rhamnosus odi 83 and Lactococcus lastic ssp lactis odi 83 is introduced, and fermentation is carried out again up to acidity of 85±15°T. After process finishing mixture is thoroughly agitated and dried at 35-40°C up to residue humidity. For treatment of infective and non-infective disorders claimed product in therapeutically effective amount is administered to patient in need of such treatment. |
| Vegetables with kefir / 2258381 Product contains components used in the following ratio, weight parts: kefir 35-65; carrot 15-25; beet 20-40. Resultant product has novel soft taste not characteristic of basic components, that is, taste of raw vegetables (Jerusalem artichoke-type). Taste of kefir, carrot and beet is not felt. On every day eating, said product does not pall on user, which is due to the fact that when beet and carrot are rubbed into finely dispersed particles, sugar, pectin, organic acids and other substances available therein are tending to transfer to liquid phase of composition. Reaction thereof with kefir imparts novel taste to resultant product. Keeping time of product is the same as that of kefir. |
| Strain bifidobacterium, method for production of immunostimulating dairy product obtained therewith / 2259747 Milk substrate is subjected to bioconversion with culture Bifidobacterium breve CNCM I-2219 having immunostimulating action. Milk substrate is brought into contact with said culture under condition wherein medium acidifying by culture is not more than 0.5 pH during incubation for 8 h and starting inoculation is 1x107 - 5x107 c/ml. Final population of Bifidobacterium breve after bioconversion is 1x105 - 1x109 c/ml. Contact time between milk substrate and strain is 6-24 h. Dairy product obtained by claimed method also is disclosed. |
FIELD: food industry.
SUBSTANCE: milk is standardised in terms of fat content; soluble dry low-calc coprecipitate is introduced. One proceeds with filtration and Ecolact milk fat substitute introduction, emulsification, introduction of cream with 25% fat content, homogenisation, pasteurisation and cooling to a fermentation temperature. Fermentation is performed using Bifidobacterium bifidum bifidobacteria antagonistic strain starter; antioxidants (alcohol solution of dihydroquercetin and ascorbic acid) are introduced; one proceeds with ripening and placement onto pans. Freezing and sublimation drying are performed.
EFFECT: invention is aimed at production of a product with high food and biological value and extended useful life, extension of the range of dry dairy preserves that have enhanced food and biological value and extended useful life.
2 tbl, 3 ex
The invention relates to the dairy industry, namely to the milk industry, and can be used in the production of dry milk products.
Known traditional method of production of products of dry milk produced from normalized condensed milk, fermented pure cultures of lactic acid bacteria, by drying in spray dryers [GOST 10832-85].
The disadvantage of this method is the low quality of the finished product and a short shelf life.
The closest to the technical nature of the proposed method is a method of obtaining a dry diet dairy products, providing for the normalization of milk on fat, making soluble nizkokalorina of coprecipitate as coprecipitate raw or dry nizkokalorina of coprecipitate and sucrose, filtering, homogenization, normalized milk pasteurization, cooling to the temperature of fermentation, making antioxidants, fermentation, ripening, layout baking, freezing and freeze-drying [AC 1584876, AS 9/2].
The disadvantages of this method are: low nutritional and biological value of the product, no probiotic properties.
The technical result of the invention consists in increasing the biological and food value, giving the product probiotic properties.
The technical result is achieved by the way of production of dry sour cream product, including the normalization of milk on fat, making soluble dry nizkokalorina of coprecipitate, filtering, homogenization, pasteurization, cooling to the temperature of fermentation, making antioxidant: ascorbic acid fermentation, ripening, the layout on baking, freezing and freeze-drying, before filtering in milk-protein mixture make the substitute of milk fat "Ecolekt", a mixture emulgelooe, make cream of fat. 25%, fermentation produces leaven antagonistic strain Bifidobacterium bifidum bacteria, after the stage of fermentation spend stage of making antioxidant, antioxidants addition use alcohol solution of digidrokvertsetina.
The use of substitute of milk fat "ECOLEKT", which is a product of complex processing of vegetable oils, enriches the product of essential fatty acids, which increases its nutritional and biological value.
The use of cream of fat. 25% provides needs of the human body in essential nutrients and energy, i.e increases nutritional value of the product.
The use of the leaven of the antagonistic strain Bifidobacterium bifidum bacteria enriches the product bifidobacteria, i.e. gives the product probiotic properties.
Using advanced as antioxidant alcohol solution of digidrokvertsetina possessing P-vitamin activity improves biological value of the product. Table 1 provides examples of formulations of the proposed dry sour cream product.
Table 1Recipes dried sour product to 1000 kg
Components
Recipes, kg
1 2 3Milk fat. 3,2%
270,0 300,0 380,0The substitute of milk fat "Ecolekt"
40,0 60,0 100,0Soluble dry nizkokalorina coprecipitate
27,0 30,0 38,0Cream of fat. 25%
605,44 521,60 351,36Leaven antagonistic strain Bifidobacterium bifidum bacteria
57,298 88,035 130,192Antioxidant: ascorbic acid (vitamin C)
0,25 0,35 0,43Antioxidant: alcohol solution of digidrokvertsetina
0,012 0,015 0,018 Total: 1000 1000 1000Method of production dry sour product is as follows.
Example 1. Milk normalize in the fat until fat. 3.2 per cent. Pre-ground on colloid mill 27 kg dry nizkokalorina of coprecipitate, mixed with 270 kg of normalized milk at 60 degrees C and constant stirring, gradually bringing the temperature of the mixture to 75 C. After the final dissolution of coprecipitate in milk-protein mixture contribute 40 kg substitute of milk fat "Ecolekt" and the mixture emulgelooe scheme tank-pump until a homogeneous emulsion for 25±5 minutes at a temperature of 65=5 degrees C.
In the received mix add 605,44 kg fat cream. 25%. The mixture is filtered, homogenize at a pressure of 12 MPa, refer to the bath, pasteurized at 90 C, is cooled down to 35 C add 57,298 kg yeast antagonistic strain Bifidobacterium bifidum bacteria, cooked fat-free milk, make antioxidants: 12 grams of alcohol solution of digidrokvertsetina and 250 grams of ascorbic acid, sours to titrated acidity of a clot (90±5 C), cooled down to 20 C, laid out on trays, frozen and sent to the freeze drying.
Example 2. Milk normalize in the fat until fat. 3.2 per cent. Pre-ground on colloid mill 30 kg dry nizkokalorina of coprecipitate, mixed with 300 kg of normalized milk at 60 degrees C and constant stirring, gradually bringing the temperature of the mixture to 75 C. After the final dissolution of coprecipitate in milk-protein mixture contribute 60 kg substitute of milk fat "Ecolekt" and the mixture emulgelooe scheme tank-pump until a homogeneous emulsion for 25±5 minutes at a temperature of 65±5 degrees C.
In the received mix add 521,6 kg fat cream. 25%. The mixture is filtered, homogenize at a pressure of 12 MPa, refer to the bath, pasteurized at 90 C, is cooled down to 35 C add 88,035 kg yeast antagonistic strain Bifidobacterium bifidum bacteria, cooked fat-free milk, make 15 grams of alcohol solution of digidrokvertsetina and 350 grams of ascorbic acid, sours to titrated acidity of a clot (90±5 C), cooled down to 20 C, laid out on trays, frozen and sent to the freeze drying.
Example 3. Milk normalize in the fat until fat. 3.2 per cent. Pre-ground on colloid mill 38 kg of dry nizkokalorina of coprecipitate mixed with 380 kg of normalized milk at 60 degrees C and constant stirring, gradually bringing the mix temperature up to 75 C, after the final dissolution coprecipitate in milk-protein mixture make 100 kg substitute of milk fat "Ecolekt". The mixture emulgelooe scheme tank-pump until a homogeneous emulsion for 25±5 minutes at a temperature of 65±5 degrees C.
In the received mix add 351,36 kg fat cream. 25%. The mixture is filtered, homogenize when the pressure-12 MPa, refer to the bath, pasteurized at 90 C, is cooled down to 35 C add 130,192 kg yeast antagonistic strain Bifidobacterium bifidum bacteria, cooked fat-free milk, making 18 grams of alcohol solution of digidrokvertsetina and 430 grams of ascorbic acid sours to titrated acidity of a clot (90±5 C), cooled down to 20 C is spread on baking sheets, frozen and sent to the freeze drying.
Table 2 shows the physicochemical properties of the dry sour product on the proposed formulations.
Table 2Physico-chemical indicators of dry sour cream product.
Name of indicator
Formula 1
Recipe 2
Formula 3
Mass fraction of moisture, %, not more
4,0 4,0 4,0Mass fraction of fat, %, not less
60,0 60,0 60,0The acidity of the recovered product,% of T, not more
120,0 120,0 120,0The duration of the recovery of dry product, min, not more
20,0 20,0 20,0Analysis of physical and chemical indicators of dry sour product shows that the product has a high nutritional and biological value.
The proposed method for dry sour product allows to receive a product with high nutritional and biological value through the use of substitute of milk fat "ECOLEKT", cream fat. the 25%alcohol solution of digidrokvertsetina. The product has a probiotic properties through the use of the leaven of the antagonistic strain Bifidobacterium bifidum bacteria. Expiration date of dry sour product is increased up to 24 months at a storage temperature of 2-6°N
This product extends the range of dry milk products, and can be used in mass human nutrition and diet of people in the offline environment.
The proposed method of production of dried sour product has been tested in the laboratory of the Department "Technology and equipment of food productions" of the faculty of food technology and chair of commodity research and examination of goods merchandising Department of the MINISTRY of education of omgau. P.A. Stolypin.
Method of production of dry sour cream product, including the normalization of milk on fat, making soluble dry nizkokalorina of coprecipitate, filtering, homogenization, pasteurization, cooling to the temperature of fermentation, making antioxidant - ascorbic acid fermentation, ripening, the layout on baking, freezing and freeze-drying, characterized in that prior to filtration in milk-protein mixture make a substitute of milk fat "Ecolekt", a mixture emulgelooe, make cream with fat. 25%, fermentation produces leaven antagonistic strain bifidobacteria Bifidobacterium bifidum, after the stage of fermentation spend stage of making antioxidant, antioxidants addition use alcohol solution of digidrokvertsetina.