RU2832321C1 - Enriched drinking yoghurt and method for its production - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of dairy products enriched with biologically active ingredients. Disclosed is drinking yoghurt enriched with the following composition of initial components, wt.%: pasteurized milk with fat weight fraction of 2.5% – 93.87; milled dry mint 1.4; dry starter "Evitalia" 0.03; natural bee honey 4.7. Disclosed is a method for preparation of enriched drinking yoghurt. One prepares an infusion of pasteurized milk with fat weight fraction of 2.5% of 93.87 wt.% and dry milled mint 1.4 wt.% at ratio of 1:0.015, respectively. For this, milk is heated to 70 °C with periodic stirring, mint dry mint is added, infused while maintaining constant milk temperature for 5 minutes, the infusion is cooled to temperature of 30 °C, filtering through a sieve with cells of 0.5 mm, diluting dry starter "Evitalia" 0.03 wt.% in 0.01 part of infusion, stirring until complete dissolution of the culture and obtaining a liquid homogeneous consistency, bringing the remaining infusion to a fermentation temperature of 40 °C, fermentation is carried out with a solution of the starter "Evitalia" with constant stirring for 60 s at a speed of rotation of the mixer of not more than 35 rpm, natural bee honey 4.7 wt.% is added, preliminarily melted to a viscous-flow state in a water bath at 40 °C, the mixture is stirred until a homogeneous consistency, ripening for 10 hours at temperature of 40-43 °C to milk-protein clot with acidity of 85-95°T, stirred to prevent separation of whey, cooled for 2.5 hours at temperature of 14±2 °C.

EFFECT: invention allows to produce enriched drinking yoghurt with improved nutritive value, having preventive properties, improved organoleptic properties.

2 cl, 3 tbl

Description

The invention relates to the dairy industry and can be used in the production of dairy products enriched with biologically active ingredients. The enriched drinking yoghurt includes pasteurized milk with a fat mass fraction of 2.5%, dry crushed mint, "evitalia" starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus), and natural bee honey.

The method for preparing enriched drinking yoghurt includes preparing an infusion from pasteurized milk with a fat content of 2.5% and dry chopped mint in a ratio of 1:0.015, respectively, heating the milk to 70°C with periodic stirring, adding dry chopped mint, infusing while maintaining a constant milk temperature for 5 minutes, cooling the infusion to a temperature of 30°C, filtering through a sieve with 0.5 mm cells, diluting the dry starter culture "Evitalia" in 0.01 parts of the infusion, stirring until the culture is completely dissolved and a liquid homogeneous consistency is obtained, bringing the remaining infusion to a fermentation temperature of 40°C, fermenting with a solution of the starter culture "Evitalia" with constant stirring for 60 seconds at a stirrer rotation speed of no more than 35 rpm, adding natural bee honey pre-melted to a viscous-flowing state in a water bath at 40°C, stirring the mixture until a homogeneous consistency is achieved, fermenting for 10 hours at a temperature of 40-43°C until a milk-protein clot with an acidity of 85-95°T is obtained, stirring to prevent the separation of whey, cooling for 2.5 hours at a temperature of 14 ± 2°C.

A method for producing drinking yoghurt is known [RU 2790 584 C1]. The method for preparing yoghurt includes pasteurizing milk, cooling to the fermentation temperature, adding the starter, fermenting, cooling, adding a filler made from plant materials with sugar, mixing and packaging in a container. The filler made from plant materials is an aqueous extract of peppermint in an amount of 5±0.5% of the mass of the finished product, obtained by brewing the leaves and young shoots of mint with boiling drinking water in a ratio of 1:2.5, aging and separating the plant materials, followed by adding 6±0.5% refined sugar to the finished aqueous extract. Before packaging, the product is aged to achieve an acidity of 80-100°T.

The disadvantage of this method is the low nutritional value and organoleptic properties in terms of taste and aroma.

A method for preparing yogurt with honey is known [CN106359593A]. Honey yogurt consists of active components including, by weight, 10-20 parts of honey, 80-90 parts of fresh milk, sucrose in an amount constituting 6% of honey, and a bacterial liquid mixed with lactic acid bacteria in an amount constituting 3-5% of the main yogurt liquid. The preparation method includes the following steps: 1) preparing a liquid mixed with honey and sucrose; 2) preparing a base liquid for yogurt; 3) preparing a liquid mixed with lactic acid bacteria, fermenting and adding 3-5% of the liquid mixed with lactic acid bacteria to the base liquid for pasteurized yogurt for fermentation at 40-44°C and subsequent aging of the yogurt.

The disadvantage of this method is the low nutritional and biological value of the finished product.

A functional purpose bioyogurt is known [RU 2 554 466 C1]. The bioyogurt contains cow's milk, oat flakes, a starter culture in the form of a bacterial concentrate BK-Altai-LSBifi, natural bee honey, a stabilizer as its initial components, and additionally contains concentrated milk whey, candied beetroot, or carrot, or pumpkin, or watermelon, dried apricots with the following content of initial components, mass %: oat flakes - 0.5-6.5, bacterial concentrate BK-Altai-LSBifi - 0.003-0.007, natural bee honey - 1.0-3.0, stabilizer - 0.1-0.3, concentrated milk whey - 0.1-0.5, candied beetroot, or carrot, or pumpkin, or watermelon - 3.0-6.5, dried apricots - 3.0-6.5, cow's milk - the rest.

The disadvantage of this invention is the smell, taste and texture of the product that are not typical of yogurts due to the introduction of various additives and components.

The problem that the invention is aimed at solving is to obtain a drinking yoghurt enriched with improved nutritional value, possessing preventive properties due to the introduction of plant components of dry crushed mint and natural bee honey and improving organoleptic properties.

The set task is achieved by the fact that the method for preparing enriched drinking yoghurt includes preparing an infusion of pasteurized milk with a fat content of 2.5% and dry crushed mint in a ratio of 1:0.015, respectively, heating the milk to 70°C with periodic stirring, adding dry crushed mint, infusing while maintaining a constant milk temperature for 5 minutes, cooling the infusion to a temperature of 30°C, filtering through a sieve with 0.5 mm cells, diluting the dry starter culture "Evitalia" in 0.01 parts of the infusion, stirring until the culture is completely dissolved and a liquid homogeneous consistency is obtained, bringing the remaining infusion to a fermentation temperature of 40°C, fermenting with a solution of the starter culture "Evitalia" with constant stirring for 60 seconds at a stirrer rotation speed of no more than 35 rpm, adding natural bee honey pre-melted to viscous-flowing state in a water bath at 40°C, stirring the mixture until a homogeneous consistency is achieved, fermenting for 10 hours at a temperature of 40-43°C until a milk-protein clot with an acidity of 85-95°T is obtained, stirring to prevent the separation of whey, cooling for 2.5 hours at a temperature of 14 ± 2°C, with the following ratio of components, mass %:

Raw material composition Content of components, % Pasteurized milk with a fat content of 2.5% 93.87 Mint, dry, crushed 1.4 Sourdough "Evitalia" (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus) 0.03 Natural bee honey 4.7

The method for producing enriched drinking yoghurt is carried out by preparing a mint decoction in milk and adding natural bee honey.

Honey is a sweet, thick, viscous product produced by bees. Natural bee honey is nectar partially processed in the crop of the honey bee (Apis mellifera), or sugary secretions of some plants (honeydew), or some insects that feed on plant juices (honeydew). Honey contains up to 20% water and, depending on the type, 75-80% carbohydrates (glucose, fructose, maltose, dextrin, sucrose), enzymes (diastase, invertase, etc.), mineral salts and microelements. Honey contains a large number of vitamins: provitamin A, all B vitamins, vitamins C, E, K. In addition, it contains such microelements as magnesium, potassium, calcium, sodium, phosphorus, chlorine, sulfur, zinc, iodine, copper, iron. Fructose and glucose contained in honey are easily absorbed and do not harm tooth enamel, provided that oral hygiene is maintained in a timely manner.

Honey has beneficial properties: it increases the body's immune defense; accelerates recovery from viral diseases and bacterial infections; improves digestion, helps to avoid gastrointestinal disorders; strengthens bone tissue; is good for the heart and blood vessels: increases the elasticity of the vascular wall, strengthens the heart muscle; helps to avoid anemia; has an antifungal effect.

Honey, as a nutrient, is added to yogurt to give the finished product certain taste and nutritional properties. At the same time, not only the original functions of yogurt are preserved, but also nutritional ones, which help strengthen and improve the body's immune functions, and slow down aging.

Mint (Latin: Méntha piperíta) is a herbaceous plant; a species of the genus Mint (Mentha) of the Lamiaceae family.

The specific aroma of mint leaves is given by menthol, a secondary metabolite of all mint herbs. Mint contains various vitamins, minerals and amino acids: retinol (fat-soluble vitamin A) maintains the health of the organs of vision, hair, nails, accelerates the regeneration of the skin, participates in the synthesis of proteins; ascorbic acid (vitamin C) is responsible for immunity, strengthens capillaries, helps get rid of excess cholesterol; riboflavin (B2) stabilizes metabolic processes; niacin (B3 or PP) enhances blood circulation, tissue trophism, regulates the cardiovascular system; pyridoxine (B6) stimulates cerebral circulation, improves the conductivity of nerve impulses; folic acid (B9) participates in cell proliferation, the breakdown of nutrients, and the production of serotonin; Iron is involved in hematopoiesis, gas exchange, normalizes the thyroid gland, improves immunity; Potassium maintains neuromuscular connections, water balance in the body; Magnesium reduces the excitability of the nervous system; Manganese affects blood clotting, hemostasis; Rosemary acid protects against microbes; Tryptophan stabilizes the psycho-emotional state and sleep; Lysine improves memory, attention; Valine increases brain activity; Arginine strengthens the walls of blood vessels.

Essential oils contained in mint are rich in phenolic chemicals that have antioxidant properties. Essential oils extracted from mint have the most significant antioxidant properties. Mint infusion in milk as a preservative and antioxidant, improves the overall quality and safety of the product, and extends its shelf life.

Mint is also known for its digestive properties, so adding it to milk can help soothe an upset stomach and improve digestion.

The starter culture "Evitalia" (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus) is a complex of dry probiotic microorganisms. This is the main basic preparation, which contains a patented associate of lactic acid microorganisms. It ensures the normalization of the condition in the gastrointestinal tract, restoring and stabilizing the human microflora. "Evitalia" contains lyophilized, that is, dried by freezing, microorganisms. They can be used both as a separate preparation and as a starter culture for creating fermented milk products. These microorganisms are able to successfully develop at body temperature, that is, at 37 °C. They are resistant to phenolic compounds, acids, and antibiotics. At the same time, they do not cause gas formation and suppress the growth of pathogenic and opportunistic microorganisms, promoting the growth of bifidobacteria and lactobacilli in the colon. The product has a low calorie content, while maintaining its therapeutic and prophylactic properties for the gastrointestinal tract. It also contains a large number of antioxidants, has low acidity and a pleasant taste, providing a long-lasting feeling of satiety. A feature of this microorganism associate is its ability to ferment carbohydrates without gas formation, but with the formation of acids. These acids acidify the intestinal environment, thereby suppressing the growth of putrefactive and opportunistic microbes. As a result, the load on the liver is reduced, since the formation of amines and various toxic substances of microbial origin is reduced. All this generally has a beneficial effect on increasing the overall resistance of the body. One bottle of the "Evitalia" starter contains 4x10 ⁹ CFU or 4 billion live microorganisms.

The preparation of enriched drinking yoghurt begins with the preparation of an infusion of pasteurized milk with a fat content of 2.5% and dry crushed mint in a ratio of 1:0.015, respectively. The milk is heated to 70°C, without bringing it to a boil, stirring occasionally to prevent burning. Then dry crushed mint is added, stirred and infused in milk while maintaining a constant temperature of 70°C for 5 minutes. The temperature and duration of infusion of mint in milk affects the concentration of essential oil in it (2.5-4.5%), which consists of menthol and its esters. Unlike water, which is an inorganic solvent and does not dissolve essential oils, milk is an inorganic and organic solvent and dissolves essential oils due to the fat phase. The concentration of essential oil when infusing mint in milk for 5 minutes affects the taste characteristics of milk, giving it a more pronounced mint flavor, spicy, cooling. Increasing the time of infusion for more than 5 minutes affects the increase in the concentration of essential oils, and milk acquires a strong menthol smell, as well as a cooling, burning-spicy taste. Essential oils are used to increase the nutritional value of fermented milk products. Increasing the concentration affects the increase in the content of phenols, antibacterial activity and antioxidant activity. The milk infusion is cooled to a temperature of 30 ° C and filtered through a sieve with 0.5 mm cells to remove crushed mint fractions and obtain homogeneous milk without any solid particles. Dry starter "Evitalia" is diluted in 0.01 parts of milk infusion and mixed until the culture is completely dissolved and a liquid homogeneous consistency is obtained.

The remaining milk infusion is heated to 40°C and fermented with the prepared solution of the Evitalia starter culture with constant stirring for 60 seconds at a stirrer speed of no more than 35 rpm. The bacteria form colonies, and in order for them to continue growing to the desired level, rest is necessary; with intensive stirring, the colonies are destroyed. Natural bee honey is added as an enriching additive; it is introduced into the milk infusion with the starter culture in a viscous-flowing state, having previously melted it in a water bath at 40°C. The introduction of natural bee honey before fermentation has a positive effect on the development of lactic acid microorganisms. The resulting mixture is stirred until a homogeneous consistency is achieved and left alone in the fermentation tank. Ferment for 10 hours at a temperature of 40-43°C until a strong milk-protein clot with an acidity of 85-95°T is obtained. After which it is mixed to obtain a uniform consistency and prevent the separation of whey and cooled for 2.5 hours at a temperature of 14 ± 2°C.

Organoleptic quality indicators of enriched drinking yoghurt

Indicators Prototype of drinking yoghurt (Patent RU 2790 584 C1) Drinking yoghurt
enriched Consistency and appearance homogeneous, with an intact clot homogeneous, with an intact clot, moderately viscous, runny Taste and smell fermented milk refreshing, with a slight peppermint flavor fermented milk, without foreign tastes and smells, refreshing with a slight mint flavor Color light green, uniform throughout the mass milky, light green, uniform throughout the mass

Chemical composition and nutritional value of enriched drinking yoghurt

Nutrient Prototype of drinking yoghurt (Patent RU 2790 584 C1) Fortified drinking yoghurt Caloric content (kcal) Not defined 72.1 Proteins (g) 4.0 3.1 Fats (g) 1.5 2.5 Carbohydrates (g) 14.5 8.9 Dietary fiber (g) Not defined 0.4 Vitamin A, RE (mcg) Not defined 27.3 Vitamin B1, thiamine (mg) Not defined 0.042 Vitamin B2, riboflavin (mg) Not defined 0.161 Vitamin B4, choline (mg) Not defined 22.78 Vitamin B5, pantothenic (mg) Not defined 0.376 Vitamin B6, pyridoxine (mg) Not defined 0.085 Vitamin B9, folate (mcg) Not defined 12,262 Vitamin B12, cobalamin (mcg) Not defined 0.386 Vitamin C, ascorbic (mg) Not defined 0.96 Vitamin PP, NE (mg) Not defined 0.8455 Vitamin H, biotin (mcg) Not defined 3,089 Potassium, K (mg) Not defined 172.22 Calcium, Ca (mg) Not defined 130.72 Magnesium, Mg (mg) Not defined 21.3 Sulfur, S (mg) Not defined 30.94 Phosphorus, P (mg) Not defined 88.3 Iron, Fe (mg) Not defined 1,383 Iodine, I (mcg) Not defined 6.65 Cobalt, Co (mcg) Not defined 0.725 Manganese, Mn (mg) Not defined 0.1753 Copper, Cu (mcg) Not defined 33.94 Molybdenum, Mo (mcg) Not defined 4,728 Fluorine, F (mcg) Not defined 18.91 Zinc, Zn (mg) Not defined 0.4075 Mono- and disaccharides (sugars) (g) 14.5 4.6 Omega-3 fatty acids (g) Not defined 0.062 Omega-6 fatty acids (g) Not defined 0.132

In comparison with the prototype, the enriched drinking yoghurt contains a significant amount of vitamins and minerals. Due to the introduction of natural bee honey and dry crushed mint into the recipe, the drinking yoghurt is enriched with vitamins of group B, A, C, magnesium, potassium, calcium, phosphorus, sulfur, zinc, manganese, magnesium, copper and iron, rich in these nutrients.

Claims (3)

1. Fortified drinking yoghurt, characterized by the fact that it contains as initial components pasteurized milk with a fat mass fraction of 2.5%, dry crushed mint, dry starter "Evitalia", natural bee honey, with the following content of initial components, mass %: Pasteurized milk with a fat content of 2.5% 93.87 Mint, dry, crushed 1.4 Dry sourdough "Evitalia" 0.03 Natural bee honey 4.7 2. A method for preparing enriched drinking yoghurt, characterized by the fact that an infusion is prepared from pasteurized milk with a fat content of 2.5% 93.87 wt. % and dry crushed mint 1.4 wt. % in a ratio of 1:0.015, respectively, the milk is heated to 70 ° C with periodic stirring, dry crushed mint is added, infused while maintaining a constant milk temperature for 5 minutes, the infusion is cooled to a temperature of 30 ° C, filtered through a sieve with 0.5 mm cells, dry starter "Evitalia" 0.03 wt. % in 0.01 parts of the infusion, stir until the culture is completely dissolved and a liquid homogeneous consistency is obtained, bring the remaining infusion to a fermentation temperature of 40 ° C, ferment with a solution of the Evitalia starter culture with constant stirring for 60 s with a stirrer rotation speed of no more than 35 rpm, add natural bee honey 4.7 wt. %, pre-melted to a viscous state in a water bath at 40 ° C, stir the mixture until a homogeneous consistency, ferment for 10 hours at a temperature of 40-43 ° C until a milk-protein clot with an acidity of 85-95 ° T is obtained, stir to prevent whey separation, cool for 2.5 hours at a temperature of 14 ± 2 ° C.