RU2265341C2 - Composition based on fermented milk product for baby nutrition - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed composition contains (kg/1000 kg): albumin curd 5.0-30.0; plant filler 50.0-300.0; bifidobacterium growth stimulator 2.5-16.0; natural sweeteners 5.0-30.0; stabilizer mixture 3.0-30.0; ferment prepared from bacterial preparation 20.0-50.0; and balance: cream. As natural sweeteners sucrose, or sucrose and lactose, or sucrose and malt extract are used. As plant filler vegetable and/or fruit, and/or dry fruit puree is used.

EFFECT: product of increased nutritive and biological value, probiotic properties, decreased acidity, improved organoleptic characteristics and increased storage stability.

5 cl, 6 tbl

Description

The invention relates to the dairy industry and can be used in the manufacture of products of both mass and baby food.

A known composition for producing a fermented milk baby food product, including normalized milk, vegetable oil, whey concentrate, carbohydrate components, minerals, water- and fat-soluble vitamins, Bifilact D drug and water [1].

The disadvantage of this composition is that it uses synthetic vitamin preparations and mineral substances in inorganic form. The results of numerous studies show that synthetic vitamin preparations are less effective than enriching products with natural plant components containing an increased level of vitamins and minerals. It was also established that trace elements entering the body in organic form are absorbed 1.5 times better than inorganic.

A known composition for producing a fermented milk product for children and dietetic food, including milk, cream, corn oil, a sweetening component, an iron preparation, sourdough, fat-soluble vitamins, water-soluble vitamins, water, whey protein, palm oil, coconut oil, soybean or peanut butter, dextrinmaltose syrup or malt extract, taurine preparation, sweet curd whey obtained by ultrafiltration, or lactose, in the following ratio, wt.%:

Milk 25-35 Cream 1.5-3.0 Corn oil 0.3-0.6 Palm oil 1.0-2.0 Coconut oil 0.4-0.8 Soybean or Peanut Butter 0.3-0.6 Sweetener 1.5-3.0 Ultrafiltered Sweet Curd Serum 20.0-52.0

or

Lactose 1.5-3.0 Whey protein powder 0.5-1.5 Malt extract or dextrinthalt syrup 1.5-2.8 Leaven 3.0-5.0 The preparation of iron, g 3.0-10.0 The preparation of taurine, g 4.0-6.0 Fat-soluble vitamins, g 0.3-1.0 Water soluble vitamins, g 7.0-12.0 Water The rest [2]

The disadvantage of this composition is that the product obtained from it has a low nutritional value. Since bifidobacteria develop very poorly in cow's milk, due to the lack of growth stimulants, a high content of bifidobacteria in the product is not ensured, and therefore, the probiotic properties of the product are low. In addition, the combination of bifidobacteria, acidophilus bacillus, thermophilic streptococcus and the absence of a stabilizing additive leads to a rapid increase in acidity, deterioration of the organoleptic characteristics of the product, which leads to a short shelf life of the product.

The aim of the invention is to increase the nutritional and biological value of the product, its probiotic properties due to the high content of bifidobacteria, as well as reducing acidity, improving the organoleptic characteristics of the product and increasing its shelf life.

This object is achieved in that the composition for producing a fermented milk product for baby food, including cream, a sweetening component, sourdough, whey protein, additionally contains a vegetable filler, a growth stimulator of bifidobacteria and a stabilizing mixture, and natural sweeteners are used as a sweetening component, as a sourdough use Bifilact D or Bifilact A bacterial preparation; albumin cottage cheese is used as whey protein in the following ratio of comp onents, kg per 1000 kg:

Albumin Curd 5.0-30.0 Vegetable filler 50.0-300.0 Bifidobacteria growth stimulator 2.5-15.0 Natural sweeteners 5.0-30.0 Stabilizing mixture 3.0-30.0 Sourdough prepared from Bifilact D or Bifilact A 20.0-50.0 Cream Rest

The inclusion of a vegetable filler in the composition ensures that the product contains a complex of vitamins, carotenoids and bioflavonoids, minerals, dietary fiber, which increase the biological and nutritional value of the product. The vegetable filler acts as a source of natural micronutrients and easily digestible carbohydrates, and also improves the organoleptic characteristics of the product.

The introduction of less than 50.0 kg per 1000 kg of product into the composition of the plant filler will not provide the required content of vitamins, minerals, dietary fiber, and the introduction of more than 300.0 kg per 1000 kg of product worsens the organoleptic characteristics of the product.

The introduction of bifidobacteria into the composition of a growth stimulator will ensure the activation of their growth and determine the probiotic properties of the product. In addition, plant growth stimulants are additional sources of vitamins and minerals, and animal growth stimulants, in particular liver extract, enrich the product with iron-containing proteins - ferritin and ferrin. The latter contain respectively 20-23%, 16% organically bound ferric iron, as well as hematocupriin, which contains 0.34% copper, a full complex of vitamins B, including vitamins B ₁₂ , vitamin A.

The introduction of a growth stimulator of less than 2.5 kg per 1000 kg of the product does not significantly affect the growth of bifidobacteria and the physicochemical composition of the product, and with the introduction of more than 15.0 kg the organoleptic characteristics of the product worsen.

The introduction of a stabilizing mixture into the composition will give the product a stable, uniform consistency and increase its shelf life.

The introduction of a stabilizing mixture of less than 3.0 and more than 30 kg per 1000 kg of product into the composition will worsen the organoleptic characteristics of the product.

As a stabilizing mixture, combinations of stabilizers are used: gelatin and / or pectin and / or sodium alginate or a two-component stabilizer of the Ligomm brand AYS 63, which is a mixture of gelatin and low methoxylated E440 pectin. The above combinations of stabilizers provide the desired quality and stability of the consistency of the product in storage.

Introduction to the composition of a sweetening component, which is used as natural sweeteners, allows you to give the product the necessary organoleptic characteristics. One of the determining conditions for creating children's dairy products is the use of natural sweeteners, which are used as sucrose, or sucrose and lactose, or sucrose and malt extract.

Introduction to the composition of natural sweeteners of less than 5.0 and more than 30 kg per 1000 kg of product will worsen the organoleptic characteristics of the product.

Introduction to the composition of the composition of the starter culture prepared using the Bifilact D or Bifilact A bacterial preparation provides a high content of viable bifidobacterium cells (Bifidobacterium longum or Bifidobacterium bifidum) in the finished product, increasing its probiotic properties, and also reduces the increase in acidity and increases the shelf life storage of the finished product. The Bifilact D drug consists of cultures of bifidobacteria and lactic streptococci, the joint cultivation of which stimulates the development of bifidobacteria and does not require strict asepsis, unlike pure cultures. In a product fermented with Bifilact D, it is easy to stop the increase in acidity by lowering the temperature (by cooling). The product has improved organoleptic characteristics, and its shelf life is also increased.

The Bifilact A preparation consists of cultures of bifidobacteria and acidophilus bacillus, the joint cultivation of which improves the activity and survival of bifidobacteria. In addition, acidophilus bacillus lives in the human intestine and when it passes through the gastrointestinal tract together with bifidobacteria, their better survival is observed compared to other microorganisms. The combination of bifidobacteria and acidophilus bacillus in the drug is such that there is no significant increase in acidity in the finished product, and the use of a stabilizing additive allows you to keep acidity at the right level, thereby increasing the shelf life of the product.

Introduction to the composition of the starter culture of less than 20.0 kg will not provide the content of lactobacilli and bifidobacteria in the product 10 ⁷ -10 ⁸ CFU / cm ³ and the introduction of more than 50.0 kg is not economically feasible, and the acidity of the product increases.

Introduction to the composition of albumin cottage cheese allows you to adjust the composition of the product according to the protein content, sulfur-containing amino acids, as well as cysteine, methionine, lysine, histidine and tryptophan, which increases its nutritional and biological value. By biological value, whey proteins are superior to casein and are quickly digested by the body without the formation of ballast substances. In addition, they are recognized as carriers of immune and antiseptic properties.

The introduction of less than 5.0 kg per 1000 kg of albumin cottage cheese into the composition will not provide the required protein content in the product and the required biological value, which does not allow us to recommend this product for baby food.

The introduction of albumin cottage cheese more than 30.0 kg per 1000 kg of product may lead to a deterioration in its organoleptic characteristics and a decrease in shelf life.

The use of cream of various fat content as a basis allows you to create a specialized nutrition product of a given nutritional value. Cream is a source of fats, fat-soluble vitamins A, D, E, β-carotene, flavoring and aromatic substances. Cream fat is in finely divided form, therefore it is easier to digest. The high nutritional and biological value of cream, as well as their best digestibility, will create a product that meets the needs of a growing body in basic nutrients and energy. In addition, a sufficiently high fat content in the product due to cream helps protect bacterial cells from adverse factors, including the passage of the acid barrier in the stomach of a child. Therefore, the bifidobacteria contained in the claimed fermented milk product for baby food will reach the intestines in large quantities and will help normalize microbiocenosis, improve the hydrolysis process, absorb fat, protein and mineral metabolism.

In table 1, 2, 3 are examples of formulations of the proposed composition.

Table 1 Fermented milk product formulations for baby food Components Recipe, kg per 1000 kg 1 2 3 Cream 10% fat 754.0 - - 15% cream - 764.0 - 20% cream - - 751.0 Albumin Curd 15.0 18.0 20,0 Dried Apricot Puree 170.0 - - Persimmon puree - 150.0 - Apple and Cranberry Mashed Potatoes - - 150.0 Liver extract 9.0 - - Carrot juice - 9.0 - Corn extract - - 11.0 Sucrose 15.0 12.0 12.0 Stabilizer "Ligomm" AYS 7.0 7.0 6.0 Sourdough prepared from Bifilact D or Bifilact A 30,0 40,0 50,0 table 2 Fermented milk product formulations for baby food Components Recipe, kg per 1000 kg 1 2 3 Cream 10% fat 751.0 - - 15% cream - 762.5 - 20% cream - - 749.5 Albumin Curd 15.0 18.0 20,0 Dried Apricot Puree 100.0 - - Carrot puree 70.0 - - Persimmon puree - 90.0 - Pumpkin Puree - 60.0 50,0 Apple and Cranberry Mashed Potatoes - - 100.0 Liver extract 9.0 - - Carrot juice - 9.0 - Corn extract - - 11.0 Sucrose 13.0 11.0 11.0 Lactose 3.0 - 2.0 Malt extract - 2.0 - Gelatin 7.0 7.0 5,0 Pectin 1,0 1,5 Sodium Alginate - 0.5 - Ferment made from the drug 31,0 40,0 50,0 Bifilact D or Bifilact A Table 3 Fermented milk product formulations for baby food Components Recipe, kg per 1000 kg 1 2 3 Cream 10% fat 751.0 - - 15% cream - 762.5 - Cream 0% fat - - 749.5 Albumin Curd 15.0 18.0 20,0 Dried Apricot Puree 100.0 20,0 20,0 Carrot puree 20,0 20,0 20,0 Persimmon puree 50,0 110.0 - Apple puree - - 110.0 Liver extract 9.0 - - Carrot juice - 9.0 - Corn extract - - 11.0 Sucrose 13.0 11.0 11.0 Lactose 3.0 - 2.0 Malt extract - 2.0 - Gelatin 7.0 6.5 5,0 Pectin 0.5 0.5 1,0 Sodium Alginate 0.5 0.5 0.5 Sourdough prepared from Bifilact D or Bifilact A 31,0 40,0 50,0

The composition is prepared as follows: albumin cottage cheese, liver extract, or carrot juice, or corn extract are combined, mixed, fermented with sourdough, combined with cream fermented to an acidity of 35-40 ° T, a vegetable filler, a sweetening component and a stabilizing mixture, the components are mixed.

Table 4 shows the organoleptic characteristics of the fermented milk product for baby food (according to the formulations presented in table 1).

Table 4 Organoleptic indicators of fermented milk product for baby food Indicators Recipe 1 Recipe 2 Recipe 3 Taste Pronounced sour cream with a taste of filler, moderately sweet Pleasant sour cream with a taste of filler, moderately sweet Prevailing creamy with a touch of filler, moderately sweet Color Light orange, uniform throughout the mass Light yellow, uniform throughout the mass Light pink, uniform throughout the mass Consistency Moderately thick, uniform, tender Moderately thick, uniform, tender Creamy, elastic, homogeneous, tender

The analysis of organoleptic indicators shows that the fermented milk product for baby food according to the claimed composition has improved organoleptic characteristics: an even clot, delicate texture and taste.

An increase in the shelf life of the product is achieved through the use of a stabilizing mixture in the formulation. Experimental studies conducted in laboratory conditions of the Department of Technology of Milk and Dairy Products FSEI HPE "Omsk State Agrarian University", allowed us to establish a guaranteed shelf life of the product for baby food - 15 days. This technical result is confirmed by experimental studies of the shelf life of the product for baby food, the results of which are presented in table 5. As a control, a product developed without a stabilizing mixture was used.

Table 5 Changes in the chemical and microbiological parameters of experimental baby food products during storage Option Duration of storage, days 1 5 10 fifteen twenty 1 5 10 fifteen twenty Acidity, ° T The total number of microorganisms, CFU / g The control 53.6 66.0 70.0 * * 9.0 · 10 ⁸ 5.010 ⁸ 5.510 ⁸ * * Product 1 47.3 50,0 51.3 52.0 * 2.010 ⁹ 1,0 · 10 ⁹ 9.0 · 10 ⁸ 7.0 · 10 ⁸ * Product 2 48.0 48.5 49.0 50,5 62.0 2.010 ⁸ 2.410 ⁸ 2.010 ⁸ 1.610 ⁷ 1,0 · 10 ⁷ Product 3 45.0 45,2 48.0 50,0 54.5 1,0 · 10 ⁸ 1.2 · 10 ⁸ 3.4 · 10 ⁷ 1.710 ⁷ 1.2 · 10 ⁷ Note: * - the product is removed from storage

The acidity of the product for baby food, developed using a stabilizing mixture, increases slightly. Studies of physico-chemical, microbiological and organoleptic characteristics of the product made it possible to determine its guaranteed shelf life of 15 days at a temperature of 4-6 ° C. According to the results of experimental studies, we can conclude that the use of a stabilizing mixture allowed to increase the shelf life of the finished product, which achieves the purpose of the invention.

Table 6 presents the chemical, physico-chemical and microbiological indicators of the fermented milk product for baby food (average values).

Table 6 Chemical, physico-chemical and microbiological indicators of a fermented milk product for baby food Indicators Recipe 1 2 3 Mass fraction of solids,% 24.9 ± 1.0 24.2 ± 1.0 26.9 ± 1.0 Mass fraction of proteins,% 3.8 ± 0.5 3.3 ± 0.5 3.2 ± 0.5 Mass fraction of fat,% 7.5 ± 0.5 11.5 ± 0.5 15.0 ± 0.5 Mass fraction of carbohydrates,% 9.0 ± 0.5 6.8 ± 0.5 6.5 ± 0.5 Ash% 0.9 ± 0.1 0.7 ± 0.1 0.6 ± 0.1 Acidity, ° T fifty fifty 45 The total number of viable cells of lactobacilli and bifidobacteria 2 · 10 ⁹ 2 · 10 ⁸ 1 · 10 ⁸

Analysis of chemical, physico-chemical and microbiological indicators shows that the fermented milk product for baby food according to the claimed composition has high nutritional, biological value and probiotic properties.

Trial batches of fermented milk product for baby food were made, researched and passed an extensive tasting at the Department of Technology of Milk and Dairy Products of the Omsk State Agrarian University.

Analysis and tasting showed that the fermented milk product for baby food made according to the claimed composition has improved organoleptic characteristics, high nutritional, biological value, probiotic properties, as well as a slight increase in acidity and, consequently, an increased shelf life.

This composition for a fermented milk product is recommended for baby and mass nutrition. The inventive composition will allow you to get a full and balanced in basic food substances and energy product with high nutritional and biological value and taste characteristics, to expand the range of production of baby dairy products of probiotic action, allowing to regulate intestinal microbiocenosis and stimulate the immune system. In addition, the combination in the inventive composition of milk raw materials with vegetable excipients significantly enriches the product with natural biologically active substances, and the use of growth stimulators of bifidobacteria leads to an increase in the number of viable cells in the product.

Sources of information

1. Patent No. 2108724 RU, IPC 6 A 23 C 9/20.

2. Patent No. 2119287 RU, IPC 6 A 23 C 9/12, 9/13, 9/20 (prototype).

Claims (5)

1. A composition for producing a fermented milk product for baby food, including cream, a sweetening component, a starter, whey protein, characterized in that it additionally contains a vegetable filler, a growth stimulator of bifidobacteria and a stabilizing mixture, and natural sweeteners are used as a sweetening component, as starter cultures use Bifilact D or Bifilact A bacterial preparation; albumin cottage cheese is used as whey protein in the following ratio of components, wt. per 1000 kg: Albumin Curd 5.0-30.0 Vegetable filler 50.0-300.0 Bifidobacteria growth stimulator 2.5-15.0 Natural sweeteners 5.0-30.0 Stabilizing mixture 3.0-30.0 Ferment made from the drug Bifilact D or Bifilact A 20.0-50.0 Cream Rest 2. The composition for producing a fermented milk product for baby food according to claim 1, characterized in that sucrose, or sucrose and lactose, or sucrose and malt extract are used as natural sweeteners. 3. The composition for producing a fermented milk product for baby food according to claim 1, characterized in that as a vegetable filler, puree from vegetables, and / or fruits, and / or dried fruits is used. 4. The composition for producing a fermented milk product for baby food according to claim 1, characterized in that hepatic extract, or corn extract, or potato extract, or carrot juice, or skimmed soybean is used as a stimulant for the growth of bifidobacteria. 5. The composition for producing a fermented milk product for baby food according to claim 1, characterized in that gelatin and / or pectin and / or sodium alginate or a two-component stabilizer of the Ligomm brand AYS 63, which is a mixture of gelatin, are used as a stabilizing mixture and low methoxylated pectin E440.