发明名称 |
СПОСОБ ПОЛУЧЕНИЯ БИФИДОСОДЕРЖАЩЕГО МОЛОЧНОГО ОБОГАТИТЕЛЯ |
摘要 |
FIELD: milk industry, in particular, production of bifidus-containing milk foods. ^ SUBSTANCE: method involves heating and cooling raw material; introducing preliminarily activated bifidus bacteria concentrate; heating curdle whey or cheese whey to temperature of 95-97 C followed by holding during 5-40 min; cooling to temperature of 20-40 C; separating whey proteins and providing self-pressing followed by pressing; mixing resulting product with growth additive such as corn extract or carrot juice or potato extract; providing thermal processing of resulting mixture at temperature of 90-95 C followed by holding during 5-10 min and cooling to temperature of 35-39 C. Bifidus bacteria concentrate is concentrate of Bifidobacterium bifidum strain 791 or Bifidobacterium adolescentis strain MC-42 or preliminarily activated bacterial preparation "Bifilact D" or "Bifilact A". After introduction of bifidus bacteria concentrate, mixture is subjected to fermentation at temperature of 35-39 C during 6-12 hours. Upon accomplishment of fermentation procedure, mixture may be dried at temperature of 40-60 C during 6-12 hours or subjected to sublimation drying procedure. ^ EFFECT: increased probiotic properties, digestibility and immuno-modulating activity of ready product. ^ 2 cl, 4 tbl |
申请公布号 |
RU2004126468(A) |
申请公布日期 |
2006.02.10 |
申请号 |
RU20040126468 |
申请日期 |
2004.08.31 |
申请人 |
Автономна некоммерческа организаци Омский институт предпринимательства и права (RU);Федеральное государственное образовательное учреждение Высшего профессионального образовани Омский государственный аграрный университет (RU) |
发明人 |
Пасько Ольга Владимировна (RU);Гаврилова Наталь Борисовна (RU) |
分类号 |
A23J1/20;A23C9/127;A23C9/133;A23C21/00;A23C21/08;A23J3/08 |
主分类号 |
A23J1/20 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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