Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego professionalnogo obrazovaniya "Saratovskij gosudarstvennyj agrarnyj universitet imeni N.I. Vavilova"
发明人:
Bannikova Anna Vladimirovna,Банникова Анна Владимировна
申请号：
RU2014109635/10
公开号：
RU0002599442C2
申请日:
2014.03.12
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. Fermented milk product of yoghurt type contains sugar in the amount of 9.76-9.87, lyophilized bacteria concentrate - 0.40, structure-forming agent, represented by a combination of food microbial and vegetable fibres combination of food vegetable and algal fibres, or a combination of food microbial and algal fibres in the amount of 0.7-1.20, vanilla flavoring agent in the amount of 1.40, an aqueous annatto solution (0.5 %) in the amount of 0.05 is used as a coloring agent, calcium chloride as an additional source of calcium, in the amount of 0.16, if necessary, sodium polyphosphate is used as an emulsifier, in the amount of 0-0.05, the product may contain modified starch in the amount of 0-0.8, milk protein, combination of powder milk in the amount of 3.50, milk with fat content of 3.6-3.2 wt% in the amount of 11.00 and milk with fat content of 0.12-0.10 wt% - the rest is used as milk protein. Initial component quantities are expressed in terms of wt%. For producing said product milk primary products are mixed, and all dry ingredients (powder milk, sugar, calcium chloride, food combination, modified starch and sodium polyphosphate) are simultaneously added. They are mixed for 10 minutes, heated with constant mixing to 52-55 °C for 10 minutes, pasteurized at 80-82 °C for 2 minutes, cooled to 43 °C and lyophilized concentrate bacteria is introduced. Product is fermented for 4-6 hours at 42-43 °C until pH value of the system approximates 4.4-4.7. Yoghurt is mixed, the aqueous annatto solution and vanilla flavoring agent are added and the product is delivered for packing.EFFECT: group of the inventions allows manufacturing a product having simultaneously dietary and functional properties, not differing by consistency from normal yoghurt, having high consumer characteristics, improved texture characteristics and characterized by simple technological process.6 cl, 5 dwg, 1 tbl, 3 exГруппа изобрет
