Kazakov Andrej Vasilevich,Казаков Андрей Васильевич,Kazakov Pavel Andreevich,Казаков Павел Андреевич,Kazakov Ilya Andreevich,Казаков Илья Андреевич
申请号：
RU2017107379
公开号：
RU0002658777C1
申请日:
2017.03.06
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry and biotechnology. Hydrolyzate-milk medium is prepared on the basis of a hydrolyzate of the protein component obtained by enzymatic hydrolysis, including defatted cow milk and soybean extract in a ratio of 9:1. Enter into the hydrolyzate stabilizing additives and growth factors of microorganisms, which are not less than 0.59 % by volume: agar-agar-900 0.8–2.0 sodium chloride 2.0–5.0 lactulose or lactose 0.15–15.0 peptone 2.5–15.0 cystine or cysteine hydrochloride 0.15–0.5 ascorbic acid 0.3–0.5. These components are expressed in g/l. Sterilize the resulting hydrolyzate-milk medium. Into the medium, separately add a daily cultures of microorganisms of the genus Lactobacillus and genus Bifidobacterium or genus Lactobacillus and genus Streptococcus in equal proportions and cultivate. Then use one of the following options. Resultant mixture is destroyed by heating in the final (commercial) package at temperatures of 56–80 °C for 45–90 minutes, and the finished product is stored at a temperature of 2–30 °C. Resultant mixture is destroyed by slow freezing in the final (commercial) package at temperatures of –5…–10 °C, is kept at this temperature for 10–24 hours, followed by a slow thawing at room temperature, and the finished product is stored at a temperature of 2–30 °C. Resultant mixture is destroyed by the introduction of organic acids into the microbial suspension, the resultant mixture is kept for 24 hours at room temperature, and the finished product is stored at a temperature of 2–30 °C.EFFECT: group of inventions ensures obtaining a high-quality product with specified parameters: high biological value, the physiological nature of the product for the body, the microbiological safety of the product, an increase in the shelf life, an expansion of the temperature range of storage throughout the shelf life.4 cl, 2 tbl, 12 exГруппа изобретений относится к пищевой промышленности и биотехнологии.
