Создание технологий кисломолочных продуктов, обогащенных пребиотическими веществами
2009
Kryuchkova, E.V. | Evdokimov, I.A. | Kokina, T.Yu. | Skripin, P.V.
An actual trend of technology development of fermented milk products (FMP) is to enrich them by a complex of prebiotics (PR). It is proposed to use a comprehensive PR Lael (LE), serum proteins, vitamin premixes (VP), dietary fibers (DF) in particular sugar beet pulp, and iodine casein. The optimal dosages of PR are determined: for LE it is 0.5%, for DF it is 1.5%, for VP it is 0.3% and for iodine casein it is 0.006%. It is found that chemicophysical, organoleptic and microbiological properties of a starter improve and the titratable acidity increases when these concentrations of LE and MF are used. To create a milk base it is recommended to use buttermilk in the amount of 40%, as well as a thermophilic starter of Streptococcus or lyophilized bifidobacteria. The PR should be introduced into FMP after the end of fermentation, as this preserves functional properties of the LE; and DF do not cause changes of the casein structure and do not consolidate the starter. DF are added to the serum, pasteurized at 75 deg C and cooled to 20 deg C during production of FMP; LE is introduced into chilled pasteurized milk at 14 deg C; VP is dissolved in water, boiled and cooled to 25 deg C. The prepared PR are mixed with the fermented milk base. Designed curd products (cream, curd and curd and albumen paste) and bioproducts with DF differ from the analogs by an increased content of protein and of essential amino acids. The calculated concentrations of iodine casein and VP ensure a compliance of the FMP to the daily intake of vitamins and free iodine. A technology of new functional FMP differs from the standard one only by the stage of preparing and introduction of PR, so it is advisable to implement on the basis of existing production
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