RU2454077C2 - Method for production of dry synbiotic concentrate based on milk whey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The dry symbiotic concentrate production method envisages introduction of a defatted or soya bean milk hydrolysate in an amount of 2.5-10% into purified milk whey, the mixture heating, an alkaline catalyst introduction into the mixture till the medium pH is equal to 11.0±0.5 units, pasteurisation, lactose isomerisation into lactulose at a temperature of 70-85°C and under thermostatic control during 15-30 minutes, the isomerised whey neutralisation with a citric acid solution till pH is equal to 6.5±0.2 units, condensation till dry substances weight fraction is equal to 20-25%, cooling till fermentation temperature equal to 37±1°C, a bifidobacteria starter introduction in an amount of 5-10% of the volume of whey enriched with lactulose and defatted or soya bean milk hydrolysate, ripening at a temperature of 37±1°C during 24-36 hours and drying in a spray drier.

EFFECT: invention allows to increase bifidobacteria quantity in the ready product and enhance the latter biological value due to reduction of duration of undesirable heat impact on the starter microflora.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the production of food and feed additives for functional purposes.

A known method of obtaining a dry milk product, which consists in the fact that skim milk and whey pasteurize, thicken, make up the mixture. Moreover, in the condensed serum, before the mixture is made, lactose isomerized into lactulose by introducing an alkali solution until a pH of 10.5-11.5 is reached at 75-85 ° C and thermostating. Then, condensed skim milk is added to the condensed milk whey based on the ratio of the mass fraction of solids in the condensed milk whey and the condensed skim milk in the mass of the mixture from 30:70 to 70:30, respectively, and dried. The invention allows to enrich the product with a bifidogenic factor - lactulose, biologically valuable proteins and free amino acids of milk, which increases its nutritional value (RU No. 2201093, MKI 7 C2, A23C 21/00, C13K 5/00, 13/00, prior. 12.12.2000 , published March 27, 2003, bull. No. 9). However, with this method of production of dried milk product, a mixture of skim milk and whey is used, which, although it increases the nutritional value of the product, but the biological value is slightly increased.

The closest in technical execution to the proposed method for the production of dry synbiotic concentrate is a method for the production of dry milk product, which consists in the fact that milk whey is enriched with a hydrolyzate of skim milk in an amount of 2.5-10%, heated to a temperature of 70-85 ° C, alkaline the agent until reaching pH values of 10.5-11.5 and thermostat for 15-30 minutes, then neutralized with a solution of citric acid to pH 6.3-6.7, cooled to 36-37 ° C and add bifidobacteria in the amount of 5-10 % of milk volume ROTKO with a titer of not less than 1.0 ⁹ -10 ¹⁰ cells / ml. Fermentation is carried out at a temperature of 36-37 ° C for 18-24 hours to an acidity of 40-70 ° T. Then the fermented whey is sent to thicken up to 25-30% of solids and subsequent drying on a spray dryer. With this production method, the biological value of whey is increased by increasing the content of free amino acids, including essential amino acids, and the presence of probiotic microflora - bifidobacteria (RU No. 2237358, C1, A23C 21/00 (2006.01), prior. 07.12.2006, publ. June 27, 2008, bull. No. 18). The disadvantage of this method is that in the process of thickening the biomass of bifidobacteria is exposed to heat (at a temperature of 50-60 ° C), which reduces the content of bifidobacteria in the finished product by 1-2 orders of magnitude.

The objective of the invention is to create a dry synbiotic concentrate, which will stimulate the growth and development of normal microflora of the gastrointestinal tract due to bifidogenic factors (protein hydrolysates, lactulose) and bifidobacteria.

The technical result of the invention is to increase the number of bifidobacteria in the finished product and increase the biological value by reducing the duration of undesirable thermal effects on the starter microflora.

The technical result is achieved by the fact that in the method for the production of dry synbiotic concentrate based on whey, including the separation of whey, the introduction of protein hydrolyzate of animal or vegetable origin, pasteurization, isomerization of lactose in lactulose, neutralization, thickening, souring and drying, according to the invention, thickening to mass solids content of 20-25% is carried out before ripening. In this case, a protein hydrolyzate of animal or vegetable origin is added in an amount of 2.5-10%, skim milk hydrolyzate is used as an animal hydrolyzate, and a soy milk hydrolyzate is used as a plant hydrolyzate. During the process of isomerization of whey, the alkaline agent is added in an amount of 0.3-1.0%, while enrichment of whey with a hydrolyzate of soy milk, the alkaline agent is preferably added in an amount of 0.3-0.5%.

A method of obtaining a dry synbiotic concentrate involves introducing skim or soy milk hydrolyzate (2.5-10%) into purified milk whey, heating the mixture, introducing an alkaline catalyst into it, to achieve a pH of 11.0 ± 0.5 units, pasteurization, isomerization of lactose into lactulose at a temperature of 70-85 ° C and incubation for 15-30 minutes, neutralization of isomerized serum with citric acid solution to a pH of (6.5 ± 0.2) units, thickening to a mass fraction of solids of 20 -25%, cooling to the fermentation temperature (37 ± 1) ° С, application of fermentation of bifidobacteria in an amount of 5-10% of the volume of whey enriched with lactulose and hydrolyzed skim or soy milk, fermentation at a temperature of (37 ± 1) ° С for 24-36 h and spray drying dryer.

The method provides the enrichment of the environment with an affordable source of nitrogen nutrition for bifidobacteria by introducing a hydrolyzate of skim or soy milk and a bifidus factor - lactulose. Table 1 shows the quality indicators of dry synbiotic concentrates based on whey.

The invention consists in the cultivation of bifidobacteria on whey enriched with protein hydrolysates of animal or vegetable origin and lactulose, and subjected to thickening to a mass fraction of solids of 20-25%, followed by drying of the fermented condensed whey. The method is as follows.

Whey is accepted, casein dust and fat are cleaned. The purified whey enriched with protein hydrolysates is heated to a temperature of 70-85 ° C (to carry out the process of isomerization of lactose into lactulose), an alkaline agent is added until the active acidity in the whey reaches 10.5-11.5 and then thermostatted for 15 -30 minutes.

The choice of heat treatment temperature and exposure time is based on research results. An increase in temperature leads to a decrease in the yield of lactulose due to the fact that in alkaline solutions, lactose is unstable, rapidly decomposes, oxidizes to saccharin acids, which reduce the active acidity of the reaction medium, which reduces the intensity of the isomerization process. An increase in the duration of exposure leads to the formation of melanoidins, which reduce the nutritional and biological value of the finished product.

After the isomerization process, the mixture is neutralized by introducing a solution of citric acid to a pH of 6.3-6.7, and sent to thicken to a mass fraction of solids of 20-25%. It is not necessary to increase the concentration of whey solution above 20-25% solids, since at higher concentrations the osmotic pressure of the medium inhibits the growth of cultivated microflora. The thickened mixture is cooled to 36-37 ° C and the biomass of bifidobacteria is introduced. Fermentation is carried out at a temperature of 36-37 ° C for 24-36 hours to an acidity of 40-70 ° T. The seed dose of the bifidobacteria culture is introduced in a volume of 5-10% of the volume of whey with a titer of 10 ¹⁰ -10 ¹² cells / cm ³ , fermentation is carried out to obtain a concentrate with a titer of at least 10 ⁹ -10 ¹¹ cells / cm ³ . Carrying out the process of fermentation of pre-condensed whey can reduce undesirable thermal effects on the starter microflora, which increases the number of bifidobacteria in the finished product. The fermented whey is then sent to a spray dryer.

The composition of the proposed dry synbiotic concentrate based on cheese whey in comparison with the analogue are given in table 1.

Example 1. Cheese whey with a mass fraction of solids of 5.6%, titratable acidity of 16 ° T, active acidity of 6.15 units. The pH and a mass fraction of lactose of 4.6% from the intermediate storage tank is fed to the regeneration section of the pasteurization-cooling plant for heating to a temperature of 36-38 ° C and sent to a self-unloading separator. In whey purified from fat and casein dust, a skim milk hydrolyzate is added in an amount of 6%. To prepare a protein hydrolyzate, pasteurized skim milk is sent to a stainless steel tank equipped with a jacket and a stirrer. Pancreatin with an activity of 45 units / g in an amount of 0.1% is added to skim milk heated to a temperature of 45-50 ° C, then chloroform 0.5% and 1 N NaOH in order to neutralize the mixture to a pH of 6.5-7.0. Hydrolysis is carried out for 24 hours, provided that a constant temperature of 45-50 ° C is maintained.

The whey enriched with protein hydrolyzate is sent to the pasteurization section of the pasteurization and cooling unit, where it is heated to a temperature of 72-74 ° C, the exposure time is 15-20 s and then into the long pasteurization bath (VDP), where a saturated solution of calcium hydroxide (lime) is introduced into it milk) in an amount of 0.9%. Enriched cheese whey with an alkaline agent (calcium hydroxide) is heated to a temperature of 80-82 ° C, thermostat with constant stirring for 20-25 minutes.

The neutralization of isomerized serum is carried out directly in the VDP by introducing a 50% solution of citric acid to a pH of 6.3-6.7. Then the neutralized serum is sent for thickening in a vacuum apparatus to a mass fraction of solids of 22.0%. After the vacuum apparatus, the condensed whey enriched with skim milk hydrolyzate and lactulose is sent to the fermenter, where it is cooled to 36-38 ° C and the biomass of bifidobacteria is introduced in an amount of 5% of the volume of serum with a titer of 10 ¹⁰ cells / cm ³ . Fermentation is carried out at a temperature of 36-38 ° C for (34 ± 1) h to an acidity of 50 ° T.

Fermented condensed whey with a titer of 10 ¹¹ cells / cm ^{3 is} sent for drying in a spray dryer. The composition of dry synbiotic concentrate contains 15.6% of lactulose and 4 × 10 ⁹ cells / g of bifidobacteria.

Example 2. Cheese whey with a mass fraction of solids of 6.5%, titratable acidity of 21 ° T, active acidity of 6.2 units. The pH and mass fraction of lactose 4.2% from the intermediate storage tank is fed to the regeneration section of the pasteurization-cooling plant for heating to a temperature of 36-40 ° C and sent to a self-unloading separator. Milk whey purified from fat and casein dust is added with a soy milk hydrolyzate in an amount of 10%.

A soy milk hydrolyzate is prepared by diluting soy milk powder with drinking water to a solids content of 12% in a stainless steel tank equipped with a jacket and stirrer at a temperature of 30-40 ° C using a technology similar to the preparation of skim milk hydrolyzate (Instructions for microbiological control production at the enterprises of the dairy industry. - M .: Gosagroprom of the USSR, 1987. - P.15). A method of preparing a soy milk hydrolyzate is described in example 1.

Serum enriched with a hydrolyzate of soy milk is sent to the process of isomerization of lactose into lactulose, which is carried out in a bath of prolonged pasteurization. For this purpose, a saturated solution of calcium hydroxide (milk of lime) in an amount of 0.5% is added to the cheese whey enriched in the hydrolyzate of soy milk, and it is heated to a temperature of 80-82 ° C. Withstand at this temperature and constant stirring for 20-25 minutes. Further technological operations are carried out, as in example 1. The composition of the dry synbiotic concentrate contains 10.8% of lactulose and 8 × 10 ¹⁰ cells / g of bifidobacteria.

Example 3. Cheese whey with a mass fraction of solids of 6.2%, titratable acidity of 20 ° T, active acidity of 6.0 units. The pH and mass fraction of lactose 4.0% from the intermediate storage tank is fed to the regeneration section of the pasteurization-cooling plant for heating to a temperature of 36-40 ° C and sent to a self-unloading separator. Soy milk hydrolyzate in the amount of 2.5% is added to the whey purified from fat and casein dust.

Serum enriched with a hydrolyzate of soy milk is sent to the process of isomerization of lactose into lactulose, which is carried out in a bath of prolonged pasteurization. For this purpose, a saturated solution of calcium hydroxide (milk of lime) in an amount of 0.3% is added to cheese-whey enriched in a soy milk hydrolyzate in an amount of 0.3% and heated to a temperature of 80-82 ° C. Withstand at this temperature and constant stirring for 20-25 minutes. Further technological operations are carried out, as in example 1. The composition of the dry synbiotic concentrate contains 9.2% of lactulose and 2 × 10 ¹⁰ cells / g of bifidobacteria.

Table 1 Quality indicators of whey-based dry synbiotic concentrates Indicator Dry milk product (analogue to RU No. 2237358 C1, A23C 21/00 (2006.01), Dry synbiotic concentrate with hydrolyzed skim milk "Profilact-BM" (offered) Dry synbiotic concentrate with a soy milk hydrolyzate "Profilact-Bs" (offered) one 2 3 four Appearance and Consistency Dry finely dispersed powder, a small amount of dense lumps are allowed, easily crumbling under mechanical stress Taste and smell Sweet-salty, slightly sour, without extraneous smacks and odors Color beige to light brown Mass fraction of solids, not less than% 95.0 95.0 95.0 including lactulose 10.0 15.6 10.8 squirrel 22.5 24.82 23.68 Acidity of the reduced product to a mass fraction of solids of 5%, no more 25 twenty twenty Solubility index, cm ³ crude precipitate, not more than 0.40 0.43 0.42 The content of bifidobacteria, CFU in 1 g, not less 10 ⁸ 10 ⁹ 10 ¹⁰

Claims (2)

1. Method for the production of whey-based dry synbiotic concentrate with the separation of whey, the addition of skim milk hydrolyzate or soy milk hydrolyzate, pasteurization, lactose isomerization into lactulose, neutralization, souring, thickening and drying, characterized in that the thickening is carried out before souring up to a mass fraction of solids of 20-25%, while the skim milk hydrolyzate or soy milk hydrolyzate contribute in the amount of 2.5-10%. 2. The method according to claim 1, characterized in that when carrying out the process of isomerization of whey, the alkaline agent is added in an amount of 0.3-1.0%, while enriching the whey with a hydrolyzate of soy milk, the alkaline agent is preferably added in an amount of 0.3-0 ,5%.