Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT").
发明人:
Bogdanova Ekaterina Viktorovna,Богданова Екатерина Викторовна,Lisitskaya Kseniya Vladimirovna,Лисицкая Ксения Владимировна,Sidelnikova Yuliya Yurevna,Сидельникова Юлия Юрьевна,Zhuravleva Olga Vladimir
申请号：
RU2016112290
公开号：
RU0002622080C1
申请日:
2016.04.01
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method is implemented as follows. The prebiotic ingredient inulin (manufacturer BENEO-ORAFTI SA) in the amount of 3% is introduced into the dairy raw material normalized for fat and dry substances to 1.5%. Milk raw material is represented by whole milk with the 3.2% fat content in the amount of 53.4, skimmed milk with the mass fat fraction of 0.05% in the amount of 42.8, skimmed milk powder with the mass fat content of 1.5% in the amount of 0.6. The mixture is homogenized at the pressure of 15±2 MPa with the temperature of 60-65°C. It is pasteurized at the temperature of 85-87°C with the holding time of 10-15 minutes. It is cooled to the fermentation temperature of 40-42°C. The starter of direct application Lyobac-D is introduced, consisting of the mixture of strains Streptococcus thermophilus and Lactobacillus bulgaricus, producer ALCE International S.r.l in the amount of 0.2%. It is fermented for 4-6 hours. When the clot acidity of 65-75°T is reached, the cultured milk beverage is immediately cooled with constant stirring to the temperature of not more than 6±2°C. It is bottled, packaged and stored for 7 days. The components are expressed in terms of wt %.EFFECT: invention allows to obtain a cultured milk beverage of increased nutritional and biological value, to eliminate possible defects such as excessively liquid consistency and whey separation, to improve the organoleptic properties and to stabilise the structure of the finished product.1 tbl, 2 exИзобретение относится к молочной промышленности. Способ реализуют следующим образом. В молочное сырье, нормализованное по жиру и сухим веществам до 1,5 %, вносят пребиотический компонент инулин (производитель BENEO-ORAFTI SA) в количестве 3%. В качестве молочного сырья используют молоко цельное с массовой долей жира 3,2% в количестве 53,4, молоко обезжиренное с массовой долей жира 0,05% в количестве 42,8, молоко сухое обезжиренное с массовой долей жира 1,5% в количестве 0,6. Смесь гом
