RU2746951C1 - Composition for the production of fermented milk product - Google Patents

Abstract

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The composition for obtaining a functional fermented milk product consists of normalized milk, stevioside, crushed fenugreek seeds and a direct-applied ferment consisting of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricus, and Streptococcus thermophilus. In this case, the components are used in the declared quantities.

EFFECT: invention makes it possible to give the product probiotic properties, improve the nutritional value of the product and increase its antioxidant activity.

1 cl, 2 dwg, 3 tbl, 1 ex

Description

The invention relates to the dairy industry, namely the production of fermented milk products, in particular yogurt.

Known composition for the production of a fermented milk product for heroic nutrition, including cow's milk in the amount of 71.1-75.5 wt. %, vegetable oil in the amount of 3-9 wt. %, stabilizer Stabisol JTL in the amount of 1.0-1.5 wt. %, starter in the amount of 5 wt. % containing Streptococcus thermophilus and Lactobacillus delbrueckii, subspecies bulgaricus and B. bifidum, and / or B. longum, and / or B. adolescentis, phytocomponents in an amount of 3-9 wt. %, biologically active additive "Oceanol" or "Omeganol" in the amount of 5-10 wt. %, dietary fiber Fibregum in the amount of 0.5-1.5 wt. %, allowing to obtain a product with a mass fraction of protein - up to 2.00-2.11 g / 100 g of the product, fat - 8.28-12.63 g / 100 g of the product and carbohydrates - 3.79-4.90 g / 100 g of product (RF patent No. 2417615, IPC А23С 9/13, publ. 05/10/2011).

The disadvantages of this invention include an insufficient amount of protein and the presence of a significant fat content in the final product, which does not correspond to the principles of heroic nutrition, as well as modern trends in the development of functional products.

The closest in technical essence to the claimed fermented milk drink is the composition of the fermented milk drink obtained by the method of its production, including the sterilization of milk raw materials, cooling to the fermentation temperature, preparation of a production starter culture containing Lactobactrium acidophilum and lactic acid streptococcus, its introduction into the milk raw material and fermentation , in the composition of the starter culture from lactic acid streptococcus uses Streptococcus thermophilus, the content of the culture of Lactobactrium acidophilum is 70-75% of its mass, the starter culture is added to the milk raw material in an amount of 0.5-3.0% of the mass of the latter, the fermentation process is carried out at a temperature of 38-50 ° C, and for the preparation of the industrial starter culture, the cultivation of the Lactobactrium acidophilum culture of the parent starter used for the preparation of the laboratory transplant starter culture is carried out at a temperature of 45-51 ° C (RF Patent No. 2127061).

The disadvantage of this fermented milk drink is the laboriousness of the production process, the low biological and nutritional value of the finished product.

The technical objective of the invention is to create a fermented milk drink of a functional orientation, increase its antioxidant activity, nutritional and biological value.

The proposed invention makes it possible to obtain a fermented milk product with low calorie content, antioxidant properties, and the presence of beneficial microflora.

The technical result is achieved due to the fact that the fermented milk product "Longevity" includes normalized milk, direct fermentation (Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricus, Streptococcus thermophilus), and also, according to the invention, additionally contains stevioside and crushed fenugreek seeds, the ratio of the components, wt. %:

Standardized milk 95.494-99.271 Direct addition starter culture (Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricu, Streptococcus thermophilus) 0.046-0.049 Stevioside 0.06-0.08 Shredded fenugreek seeds 0.4-0.6

This fermented milk product can be classified as a functional nutrition product. The functional food product used is a special-purpose product of natural origin, which is intended for systematic use and is aimed at replenishing the lack of energy, plastic or regulatory food substances in the body. Providing a regulatory effect on physical functions, biochemical reactions. Regular consumption of such a product will allow you to regulate the physiological processes of the body, improving its general condition.

The use of the herbal component in the composition of fermented milk drinks formulations contributes to the expansion of the range of new generation food products for functional purposes.

The Lactobacillus acidophilus (acidophilus bacillus) strain included in the starter culture has the ability to inhibit the growth of a number of pathogenic, opportunistic and technically harmful microorganisms (Koroleva et al., 1975; Bannikova et al., 1987: Tkahcenko, 2014). The Lactobacillus acidophilus strain was found to have glycolytic, proteolytic and lipolytic properties, as well as the ability to break down conjugates of bile acids, which indicates a certain proportion of the participation of acidophilus bacillus in the digestive process (hydrolysis of food components, promoting the absorption of hydrolysis products into the blood, stimulation of intestinal motility).

The Lactobacillus delbrueckii subsp bulgaricus strain is one of the representatives of a widespread group of microorganisms that produce lactic acid. Lactobacillus delbrueckii subsp bulgaricus helps to stabilize microflora, normalize the functioning of the stomach and intestines, improve the functioning of the pancreas, and increase the immune system. In the process of vital activity, the Bulgarian bacillus suppresses the growth of a number of representatives of pathogenic, opportunistic microorganisms. Lactobacillus delbrueckii subsp bulgaricus is able to alter the balance of intestinal microflora, thereby limiting autointoxication and the appearance of atherosclerotic changes leading to premature aging.

Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus improve the digestibility of lactose and reduce symptoms related to lactose intolerance.

The addition of stevioside and crushed fenugreek seeds to the formulation of a fermented milk drink increases the nutritional and biological value, antioxidant activity of the finished product.

Stevioside is a glycoside from an extract of plants of the genus Stevia (Latin Stevia). Isolated in 1931 by the French chemists M. Bridel and R. Livier. Stevia is a perennial herb, annually flowering plant of the genus Stevia, which includes more than 180 species, belongs to the Compositae family, genus Stevia Cav.

Stevia lowers blood glucose levels, is an indispensable remedy for patients with diabetes mellitus, while it does not have a sugar-reducing effect in healthy people. Stevia promotes the elimination of metabolic products: slags, salts of heavy metals from the body. It has a general tonic effect, restores human strength after nervous and physical exhaustion, provides the body with vitality and energy, normalizes protein, carbohydrate-mineral metabolism, slows down the aging process, facilitates the course of allergic diseases.

Stevioside E 960 is a registered food additive in the Russian Federation, it is a powder of white crystalline substance with a sweet taste. Stevioside does not contain calories, does not require insulin for absorption.

Numerous studies have shown that regular use of stevioside reduces the content of radionuclides and cholesterol in the body, improves cell regeneration and blood coagulation, inhibits the growth of neoplasms, strengthens blood vessels, restores lipid, protein and water-salt metabolism. The use of stevioside by diabetics prevents the development of hypoglycemic and hyperglycemic conditions and significantly reduces the dose of insulin. Stevia glycosides have antioxidant activity, immunomodulatory and bactericidal properties.

Fenugreek (Trigonella foenum graecum L.) is included as a medicinal plant in the European Pharmacopoeia 2009 (Ph. Eur), German Pharmacopoeia 2008 (DAB), British Pharmacopoeia 2009 (BP), British Herbal Pharmacopoeia 1996 (BHP ), French Pharmacopoeia X ed. (Ph. Fr), State Pharmacopoeia of the People's Republic of China VII ed. (GF China), etc. Seeds are used as medicinal raw materials.

Due to its rich chemical composition, fenugreek (fenugreek) has hypoglycemic, antimicrobial, anti-inflammatory, anabolic, anticoagulant properties.

Foreign scientists (Amin A., Alkaabi A., Al-Falasi S., Shabbeer S., Sobolewski M., Anchoori R.K.) conducted studies proving the antioxidant and antitumor properties of fenugreek. Most of these studies have been carried out in vitro in various tumor cell lines.

The composition contains biologically active substances - antioxidant and anti-inflammatory compounds, such as apigenin, genistein, kaempferol, quercetin, rutin, selenium and superoxide dismutase.

Abroad, antidiabetic (Fenumax) and hypocholesterolemic (Sterofen) drugs are produced on the basis of hay fenugreek seeds. This property is used in the composition of the dietary supplement "Zenslim Diab" of Russian origin. Special capsules are prepared from fenugreek, which help to regulate glucose metabolism in diabetes, and also helps to remove toxic products through the lymphatic system. The regulation of cholesterol biosynthesis in the liver is carried out thanks to the galactomann contained in the seeds (fenugreek gum).

The biological activity of the trigonelline alkaloid was revealed - the ability to prevent the degeneration of nerve cells in neurodegenerative diseases and to stimulate the regeneration of brain cells. Fenugreek is one of the richest sources of selenium and magnesium, important micronutrients - antioxidants that have a protective effect against breast and thyroid cancer.

Pharmacological action of fenugreek:

- anti-inflammatory, healing, soothing, estrogen-like, enveloping (in the gastrointestinal tract), lactogonic, antispasmodic, tonic;

- removes toxins and allergens from the body through the lymphatic system;

- lowers blood cholesterol;

- increases the level of hemoglobin (as a source of iron);

- lowers blood pressure;

- antioxidant, due to the content of selenium, which helps the cells of the body to utilize oxygen;

- an aphrodisiac that stimulates sexual potency, stimulates appetite, has anabolic and sedative effects.

The appearance of a test sample of the fermented milk product "Longevity" is shown in the image (Fig. 1). The microflora of control A and experimental sample B is shown in (Fig. 2) (photo of the samples under a microscope with a magnification of × 100).

Experimental data have shown that if the initial components are not used within the stated ratios, then the technical result is not achieved, namely, when using crushed fenugreek seeds in an amount less than 0.4 wt. h., the amount of dietary fiber, vitamins, minerals, antioxidants in the finished product decreases. And when the content of crushed fenugreek seeds in the formula of the fermented milk drink is more than 0.6 wt. h., organoleptic characteristics deteriorate and the viscosity of the finished product increases.

The properties of the finished product depend on the dose of stevioside introduced: when using stevioside in an amount of less than 0.06 wt. h is not achieved pronounced sweet taste, an increase in the amount of stevioside more than 0.08 wt. h leads to an excessively sweet taste of the finished product.

As an example of a specific implementation, a sample of the fermented milk product "Longevity" was produced according to the following technological scheme.

Raw milk is taken by weight and quality, the quality of raw milk selected for fat and dry matter is normalized, the normalized milk mixture is cleaned, the purified normalized milk mixture is homogenized at a temperature of 55-65 ° C and a pressure of 15.0 ± 2.5 MPa ; the milk mixture is pasteurized at a temperature of 80-85 ° C with an exposure time of 5 minutes and cooled to a fermentation temperature of 38-42 ° C. Next, a direct addition starter culture consisting of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricus, Streptococcus thermophilus strains and stevioside in an amount of 0.06-0.08% by weight of the milk mixture is added to the milk mixture. Fermentation is carried out at a temperature of 38-42 ° C until the obtained clot with the required organoleptic and physicochemical quality indicators is reached, after which simultaneous mixing, cooling until a uniform consistency and a predetermined temperature is achieved and the introduction of crushed fenugreek seeds in an amount of 0.4-0, 6% by weight of the resulting product. Next, the finished product is poured into sealed consumer containers, packed, sent to a refrigerator with a temperature of 4 ± 2 ° C.

Table 1 shows the normative values of the organoleptic indicators of the test and control samples in accordance with GOST 31981-2013. Yoghurts. General technical conditions.

The tasting results confirmed that the addition of a herbal ingredient - crushed fenugreek seeds - to the product did not impair its quality characteristics.

The prototype (Fig. 1) with the addition of crushed fenugreek seeds contribute to the best development of the microflora of the introduced starter culture. From FIG. 2 it can be seen that in the experimental sample B, in comparison with the control sample A, the microflora is represented mainly by lactobacilli 1, which are probiont microorganisms that synthesize amino acids, enzymes involved in general metabolism, replenish the deficiency of animal proteins, accelerate the processes of digestion and assimilation of food ...

In terms of physical and chemical characteristics, the fermented milk product "Longevity" meets the requirements of GOST 31981-2013. Yoghurts. General technical conditions indicated in table 2.

When determining the antioxidant activity of the control and experimental samples, the following results were obtained, presented in table 3.

The analysis of the results showed that the introduction of plant components had a more significant effect on the content of antioxidants, the amount of which increased 11.8 times. The use of stevioside and crushed fenugreek seeds allows you to obtain a low-calorie product that contains 3.4% protein and 2.5% fat, which gives the product dietary properties. Due to the high content of vitamins, minerals and fatty acids in the crushed fenugreek seeds, active growth and development of beneficial microflora in the finished product occurs.

Thus, the proposed recipe for the fermented milk product "Longevity" makes it possible to:

- to create a fermented milk drink of a functional orientation;

- to improve the nutritional and biological value of the finished product;

- to give the product probiotic properties;

- increase the antioxidant activity of the finished product;

- to expand the range of fermented milk drinks.

Claims (4)

A composition for obtaining a fermented milk product of a functional orientation, including normalized milk, a direct ferment, consisting of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricus, Streptococcus thermophilus, characterized in that it additionally contains stevioside and crushed fenugreek seeds, in the following ratio. %: Standardized milk 99.271 Direct addition starter culture consisting of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp bulgaricu, Streptococcus thermophilus 0.049 Stevioside 0.08 Shredded fenugreek seeds 0.6

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