Substantiation of the technology for fermented sour-milk desserts with bifidogenic properties
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 1, Issue 11
Abstract
<p>The paper reports the newly developed technology of sour-milk desserts that uses the consortia of lactobacilli ‒ Acidophilus, S. Thermophilus, and bifidobacteria ‒ B. Bifidum, B. Longum, B. Adolescentis, resistant to the effects of inhibitors ‒ gastric juice, bile, phenol, sodium chloride, antibiotics, and lactic acid.</p><p>To better develop the bifidobacteria, bio-stimulants were applied. The number of viable cells of bifidobacteria during 6 hours of fermentation in the presence of fructose increases from 1·104 CFU/cm3 up to 8.8·109 CFU/cm3, of lactulose ‒ to 9.9·108 CFU/cm3.</p><p>To obtain a structure resistant to delamination, with a glossy surface, the modified starch was used. The dynamic viscosity of experimental samples is 25·10-3 PA·s, the number of viable cells of bifidobacteria is 2,5·1010 CFU/cm3.</p><p>Pasteurization at a temperature of (90±2) °C at a 2-minute aging warrants the safety of a milk mixture.</p><p>The formulation and technology for dessert fermented products with a fruit-berry dressing have been developed. The obtained product clots are dense, their consistency is homogeneous, gentle, gel-like, moderately thick. The taste is pure, pleasant, with a color, flavor, and smell of the fruit-berry filler.</p><p>After 10 days of storage, the number of viable cells of bifidobacteria is 1.5∙1010 CFU/cm3, after 15 days –9.5∙109 CFU/cm3, which significantly exceeds the standard required level of bifidobacteria in fermented milk products. The optimal shelf life of dessert products at a temperature of (3±1) °C without a change in the rheological properties is 15 days.</p><p>The use of lactic acid bacteria with bifidogenic properties extends the range of products capable to normalize the imbalance of intestinal microflora in humans and to stimulate own intestinal microflora.</p>
Authors and Affiliations
Alla Solomon, Mariana Bondar, Angela Dyakonova
Keywords
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- EP ID EP666240
- DOI 10.15587/1729-4061.2019.155278
- Views 37
- Downloads 0
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