Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT").
发明人:
Glagoleva Lyudmila Eduardovna,Глаголева Людмила Эдуардовна,Rodionov Aleksandr Anatolevich,Родионов Александр Анатольевич,Popov Evgenij Sergeevich,Попов Евгений Сергеевич,Razinkova Tatyana Aleksandrovn
申请号：
RU2016114160
公开号：
RU0002619189C1
申请日:
2016.04.13
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: milk base in the amount of 964-958 kg is prepared, for which purpose biologically active composition of biologically active additives in dry form, consisting of "Vitazar" in the amount of 25-30 kg, "Flarabin" in the amount of 10-11 kg and "Selexen" in an amount of 860-1,000 mg, pre-prepared by the method of mixing and mechanical activation, is introduced into the milk refined and normalized by fat. Mechanoactivation is performed by means of a disintegrator with the rotation speed of not less than 12,000 r/min by passing the complex biologically active additive through it. The milk base is combined with the composition of biologically active additives at the ratio of 95.8-96.4:3.5-4.1. The resulting mixture is thoroughly stirred and pasteurized, homogenized, cooled to the temperature of 38-40°C. The ferment of direct introduction is introduced, containing probiotic microorganisms (lacto- and/or bifidobacteria) in the amount providing at least (0.024-0.048)⋅109 CFU per 1 kg of the product at the time of fermentation, pre-activated in milk for 2-3 hours at the temperature of 37-39°C. The fermentation process is carried out in 2 stages: at the temperature of 38-40°C until reaching the clot acidity of 85-105°T for 12 hours, then the temperature is lowered to 37-39°C, and thermostating is continued for another 12 hours until reaching the titratable acidity of 115-125°C. The finished product is stored at 4-6°C for 20 days without opening the package, and for 7 days - after opening. The initial components are expressed in kg per 1,000 kg of the finished product.EFFECT: invention allows to obtain a synbiotic cultured milk product of increased nutritional and biological value, of functional purpose with high content of probiotic substances, enriched with metabolites of probiotic microflora, prebiotics, vitamins, antioxidants, selenium, to intensify the process.2 tbl, 3 ex, 2 dwgИзобретение относится к пищевой промышленности. Готовят молочную ос
