RU2012128484A - METHOD FOR PRODUCING A DAIRY PRODUCT WITH HIGH IODINE CONTENT - Google Patents
METHOD FOR PRODUCING A DAIRY PRODUCT WITH HIGH IODINE CONTENT Download PDFInfo
- Publication number
- RU2012128484A RU2012128484A RU2012128484/10A RU2012128484A RU2012128484A RU 2012128484 A RU2012128484 A RU 2012128484A RU 2012128484/10 A RU2012128484/10 A RU 2012128484/10A RU 2012128484 A RU2012128484 A RU 2012128484A RU 2012128484 A RU2012128484 A RU 2012128484A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- cooled
- feijoa
- pasteurized
- pulp
- Prior art date
Links
- 229910052740 iodine Inorganic materials 0.000 title claims abstract 3
- 239000011630 iodine Substances 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000013365 dairy product Nutrition 0.000 title 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 title 1
- 241000023308 Acca Species 0.000 claims abstract 6
- 235000012068 Feijoa sellowiana Nutrition 0.000 claims abstract 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract 2
- 241000186000 Bifidobacterium Species 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims abstract 2
- 239000007799 cork Substances 0.000 claims abstract 2
- 235000015140 cultured milk Nutrition 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract 2
- 239000011521 glass Substances 0.000 claims abstract 2
- 235000014655 lactic acid Nutrition 0.000 claims abstract 2
- 239000004310 lactic acid Substances 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ производства кисломолочного напитка с повышенным содержанием йода, характеризующийся тем, что молоко нормализуют, гомогенизируют, пастеризуют, охлаждают до температуры (37±1)°С, вносят закваску лиофилизированного концентрата молочнокислых и бифидобактерий «БК-Алтай-Лсбифи», перемешивают и добавляют 4,0% сока фейхоа с мякотью, предварительно подогретого до температуры (85±2)°С, с выдержкой в течение 5 мин и охлажденного до температуры (37±1)°С, перемешивают, расфасовывают в потребительскую тару, укупоривают и сквашивают в термостатной камере в течение 6-7 ч при (37±1)°С до образования плотного сгустка и достижения титруемой кислотности 70-75°Т, рН 4,65-4,50.2. Способ по п.1, отличающийся тем, что для приготовления сока фейхоа с мякотью плоды фейхоа очищают от чашелистиков, моют, измельчают до пюреобразного состояния, расфасовывают в стеклянную тару, пастеризуют при температуре 98°С в течение 25 мин, затем герметично укупоривают, охлаждают до комнатной температуры и хранят до использования в течение года,1. A method for the production of a fermented milk drink with a high iodine content, characterized in that the milk is normalized, homogenized, pasteurized, cooled to a temperature of (37 ± 1) ° C, fermented with freeze-dried concentrate of lactic acid and bifidobacteria "BK-Altai-Lsbifi", mixed and add 4.0% feijoa juice with pulp, preheated to a temperature of (85 ± 2) ° C, with exposure for 5 min and cooled to a temperature of (37 ± 1) ° C, mix, packaged in a consumer container, cork and ferment in thermostatically chamber for 6-7 hours at (37 ± 1) ° C to form a dense clot and acidity titrated achieve 70-75 ° T, pH 4,65-4,50.2. The method according to claim 1, characterized in that for the preparation of feijoa juice with pulp, feijoa fruits are peeled, washed, ground to a puree state, packaged in a glass container, pasteurized at 98 ° C for 25 minutes, then hermetically sealed, cooled to room temperature and stored until use for a year,
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012128484/10A RU2506801C1 (en) | 2012-07-06 | 2012-07-06 | Method for production of cultured milk product with increased iodine content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012128484/10A RU2506801C1 (en) | 2012-07-06 | 2012-07-06 | Method for production of cultured milk product with increased iodine content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012128484A true RU2012128484A (en) | 2014-01-20 |
| RU2506801C1 RU2506801C1 (en) | 2014-02-20 |
Family
ID=49944728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012128484/10A RU2506801C1 (en) | 2012-07-06 | 2012-07-06 | Method for production of cultured milk product with increased iodine content |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2506801C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2619637C1 (en) * | 2016-07-08 | 2017-05-17 | Виктор Павлович Акульшин | Cottage cheese dessert production method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2565556C1 (en) * | 2014-07-24 | 2015-10-20 | Государственное научное учреждение Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции Российской академии сельскохозяйственных наук | Reservoir method for production of yoghurt enriched with bioavailable iodine form |
| RU2569190C1 (en) * | 2015-02-18 | 2015-11-20 | Валентина Васильевна Биркина | Method for production of protein cultured milk product |
| RU2734526C2 (en) * | 2019-02-06 | 2020-10-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Vitaminized soft cheese |
| RU2764894C1 (en) * | 2021-04-27 | 2022-01-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Орловский государственный аграрный университет имени Н.В. Парахина" | Method for production of a composition of a fermented milk product with an increased iodine content with the addition of an iodized food composite |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA44227U (en) * | 2009-04-15 | 2009-09-25 | Одесская Национальная Академия Пищевых Технологий | Functional fermented-milk drink |
-
2012
- 2012-07-06 RU RU2012128484/10A patent/RU2506801C1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2619637C1 (en) * | 2016-07-08 | 2017-05-17 | Виктор Павлович Акульшин | Cottage cheese dessert production method |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2506801C1 (en) | 2014-02-20 |
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