RU2379904C2 - Milk-protein biococktail production compound - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Composition includes defatted milk, stabiliser, serum protein, polyvitaminic preparation, fruit and berry syrup. For stabiliser a mixture of natural biopolymers is used that immobilises probiotic cultures of microorganisms Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum.

EFFECT: invention enables to obtain a valuable product having high nutritional and biological value, probiotic activity and improved organoleptic characteristics.

2 cl, 3 tbl

Description

The invention relates to the dairy industry and can be used in the production of fermented milk drinks of special nutrition and for special purposes for consumption by athletes experiencing intense physical and psychological stress, living and practicing in harsh climatic conditions or in conditions of environmental distress, for directed influence on the course of anabolic , recovery processes during the training process.

A known composition for producing a fermented milk drink containing whey and yeast from cultures of microorganisms in liquid form, consisting of cultures of Lactobacillus acidophilus. Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml and bifidobacteria with a titer of 10 ¹⁰ CFU / ml, which additionally contains lactitol, pectin and a filler selected from the group consisting of a mixture of 2.0-3.0 wt.% Rosehip syrup and 1, 0-2.0 wt.% Sea buckthorn syrup, a mixture of 2.0-3.0 wt.% Rosehip syrup and 1.0-2.0 wt.% Milk thistle syrup, 3.0-5.0 wt.% Black syrup currants in the following proportions, wt.%:

Liquid starter culture consisting of Lactobacillus acidophilus cultures with a titer of 10 ⁹ CFU / ml 1.0-1.5 Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml 3.0-4.0 Bifidobacteria with a titer of 10 ¹⁰ CFU / ml 5.0-6.0 Pectin 0.5-2.0 Lactitol 2.0-3.0 Filler 3.0-5.0 Milk serum Rest

[patent No. 2268599 A23C 21/01, A23L 2/52]

However, this product has a low nutritional, biological value.

The closest in technical essence is a composition for producing a milk-protein shake, including cottage cheese, milk, sugar, sodium bicarbonate and water, a stabilizer, milk is used non-fat or whole, non-fat cottage cheese, or 5% fat, or 9% fat sugar in the form of 66% syrup with a density of 1.3224 g / cm ³ in the following ratio of components, wt.%:

Low-fat cottage cheese, or 5% fat, or 9% fat 20.0-30.0 Skimmed or whole milk 30.0-63.0 Sodium bicarbonate 0.12-0.18 66% sugar syrup with a density of 1.3224 g / cm ³ 0.8-10.0 Stabilizer 0.05 Water Rest

[patent No. 2155492 A23C 23/00]

The disadvantage is the low organoleptic characteristics, nutritional and biological value, the absence of probiotic activity.

The technical result of the claimed invention is to obtain a product with high nutritional, biological value, probiotic activity and improved organoleptic characteristics.

The technical result is achieved by the fact that the composition of the milk-protein bio-cocktail includes skim milk, a stabilizer, whey proteins, a multivitamin preparation, fruit or berry syrup, a stabilizer using a mixture of natural biopolymers into which probiotic cultures of Bifidobacterium bifidum bifidum and Lactobacterium bumidum or Lactobacterobium casei microorganisms are immobilized and Lactobacterium acidophilum, in the following ratio of components, wt.%:

Whey protein 2-20 Multivitamin preparation 1.0-2.5 Fruit or berry syrup 0.8-10 Stabilizer: a mixture of natural biopolymers into which probiotic cultures of the microorganisms Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum are immobilized 1-8 Skim milk rest

The inclusion of whey proteins, for example, isolate, concentrate or hydrolyzed whey protein, or a mixture thereof, increases the nutritional and biological value of milk-protein bio-cocktail, optimizes its amino acid composition, which is especially necessary during intensive training.

The introduction of a multivitamin preparation, for example, including the following vitamins: retinol acetate (vitamin A), colecalciferol (vitamin D ₃ ), a-tocopherol acetate (vitamin E), calcium ascorbate (vitamin C), pyridoxine hydrochloride (vitamin B ₆ ), thiamine hydrochloride (vitamin B ₁ ), nicotinamide (vitamin PP), cyanocobalamin (vitamin B ₁₂ ), riboflavin 5-sodium phosphate (vitamin B ₂ ), calcium pantothenate as part of coenzyme A, folic acid, biotin (vitamin H), increases food product value and allows you to have a regulatory impact on hydrosoluble-regenerative processes in the body.

Fruit or berry syrup can improve organoleptic characteristics, increase functionality and diversify the range of milk-protein bio-cocktail.

The introduction of a mixture of natural biopolymers, for example, agar, gelatin and pectin, into which the probiotic cultures of the microorganisms Bifidobacterium bifidum and Lactobacterium casei or Lifobobercerium bifidum and Lactobacterium acidophilum are immobilized, gives the product a high probiotic activity and gastrointestinal acid barrier resistance , which helps to restore normal intestinal microflora and the prevention of dysbiosis.

Table 1 shows examples of formulations of the proposed composition of the milk-protein bio-cocktail.

Table 1. The formulation of milk protein bio-cocktail Components Recipe per 1000 kg one 2 3 Whey protein one hundred 150 one hundred Multivitamin preparation fifteen twenty 25 Rosehip Syrup 80 - - Blackcurrant Syrup - 90 - Peach syrup - - one hundred Stabilizer: a mixture of natural biopolymers into which probiotic cultures of the microorganisms Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum are immobilized fifty thirty 40 Skim milk rest rest rest

The composition for producing a milk-protein shake is prepared as follows: the raw milk is taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated to a temperature of 55 ± 2 ° C, served for cleaning and separated. Whey proteins, for example, in the form of an isolate, concentrate or hydrolyzate, or a mixture thereof, are dissolved in 10-20% skim milk until a homogeneous viscous flowing mass is obtained, then mixed with the remainder of skim milk, fruit or berry syrup is added, mixed and homogenized. Then the mixture is pasteurized at a temperature of 80-90 ° С for 3 s and cooled to a temperature of 37 ± 2 ° С, a multivitamin preparation is introduced, probiotic microorganisms immobilized in a mixture of gelatin, agar and pectin, the mixture is stirred for 15 minutes and left alone 35 ± 5 minutes The mixture is stirred again for 15 minutes and fermented at a temperature of 37 ± 2 ° C for 2-3 hours until the mixture acquires a viscous flowing consistency. Probiotic microorganisms immobilized, for example, in a mixture of gelatin, agar and pectin, are a combination of Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum cultures. Immobilization of cultures is carried out by layering or encapsulation. The fermented product is cooled to 20-25 ° C, packaged and further cooled to 4-6 ° C.

Table 2 shows the organoleptic characteristics of the milk-protein bio-cocktail.

Table 2. Organoleptic characteristics of milk protein bio-cocktail Indicators Recipe 1 Recipe 2 Recipe 3 Taste and smell Pure sour-milk, with a light aroma and taste of wild rose Pure sour milk, with a light aroma and taste of black currant Pure sour-milk, with a light aroma and taste of peach Consistency Homogeneous, viscous Homogeneous, viscous Homogeneous, viscous Color Due to the color of the applied fruit or berry syrup, uniform throughout the mass

Analysis of organoleptic indicators shows that the milk-protein bio-cocktail according to the claimed composition has improved organoleptic indicators.

Table 3 presents the chemical and microbiological parameters of the milk-protein bio-cocktail.

Table 3. Chemical and microbiological indicators of milk protein bio-cocktail Indicators Value Recipe 1 Recipe 2 Recipe 3 Mass fraction of solids,% 25.6 30.1 27.3 Mass fraction of proteins,% 10.7 14.6 10.6 Mass fraction of fat,% 0.6 0.9 0.6 Mass fraction of carbohydrates,% 11,2 11.8 13.1 Ash% 0.94 1.06 0.93 The total number of viable cells of lactobacilli and bifidobacteria, not less 1,0 · 10 ⁸ 1,0 · 10 ⁸ 1,0 · 10 ⁸

Analysis of chemical and microbiological indicators shows that the milk-protein bio-cocktail according to the claimed composition has a high probiotic activity, has a high nutritional and biological value.

Trial batches of milk-protein bio-cocktail were made, researched and undergone extensive tasting at the Department of Technology of Milk and Dairy Products of the Omsk State Agrarian University and the Department of Food Technology of the Autonomous Non-Profit Organization “Omsk Economic Institute”.

Analysis and tasting showed that the milk-protein bio-cocktail made according to the claimed composition has high nutritional, biological value, probiotic activity and improved organoleptic characteristics.

This composition for the production of milk-protein bio-cocktail is recommended for mass and special nutrition. The claimed composition allows you to get a complete product with high nutritional, biological value, probiotic activity and improved organoleptic characteristics.

The introduction of whey proteins into the composition of a milk-protein bio-cocktail, for example, in the form of an isolate, concentrate or hydrolyzate, or a mixture thereof, allows for increased nutritional and biological value, the introduction of a multivitamin preparation provides an increase in the nutritional value of the product, allows for a regulatory effect on the redox processes of the body . The introduction of a mixture of natural biopolymers, for example, agar, gelatin and pectin, into which the probiotic cultures of the microorganisms Bifidobacterium bifidum and Lactobacterium casei or Lifobobercerium bifidum and Lactobacterium acidophilum are immobilized, gives the product a high probiotic activity and gastrointestinal acid barrier resistance , which contributes to the restoration of normal intestinal microflora and the prevention of dysbiosis, and introduced flavoring agents improve and allow you to diversify organoleptic sky indicators.

Thus, the milk-protein bio-cocktail obtained by the proposed composition relates to functional nutrition products, which, when systematically consumed, have a beneficial effect on the body of athletes experiencing intense physical and psychological stress.

Claims (2)

1. A composition for producing a milk-protein bio-cocktail, including skim milk, a stabilizer, characterized in that it additionally contains whey proteins, a multivitamin preparation, fruit or berry syrup, and a mixture of natural biopolymers into which probiotic cultures of Bifidobacterium bifidum microorganisms are immobilized is used as a stabilizer and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum, in the following ratio, wt%:
Whey protein 2-20 Multivitamin preparation 1.0-2.5 Fruit or berry syrup 0.8-10 Stabilizer: a mixture of natural biopolymers, in 1-8 which probiotic cultures are immobilized microorganisms Bifidobacterium bifidum and Lactobacterium casei or Bifidobacterium bifidum and Lactobacterium acidophilum Skim milk Rest 2. The composition according to claim 1, characterized in that as a fruit or berry syrup, rosehip syrup or blackcurrant syrup or peach syrup is used.