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
Related Articles
- EP ID EP666240
- DOI 10.15587/1729-4061.2019.155278
- Views 67
- Downloads 0
Results of experimental studies into the dynamics of mass-exchange processes during synthesis of propane hydrate
<p>Design diagram of experimental setup for studying the mass exchange processes occurring during formation of gas hydrates was presented. A procedure of performing studies and the use of equipment for conducting experim...
Implantation of indexing optimization technology for highly specialized terms based on Metaphone phonetical algorithm
When compiling databases, for example to meet the needs of healthcare establishments, there is quite a common problem with the introduction and further processing of names and surnames of doctors and patients that are hi...
Combination of vegetable-fruit formulation composition for obtaining high quality products
<p>We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of...
Adaptive control over nonlinear objects using the robust neural network FCMAC
The paper explores issues related to the application of artificial neural networks (ANN) when solving the problems on identification and control of nonlinear dynamic systems. We have investigated characteristics of the n...
Twostage treatment of solid waste leachates in aerated lagoons and at municipal wastewater treatment plants
<p>The two-stage technology of treatment of the leachates of the municipal solid waste (MSW) dumps in aerated lagoons and at municipal wastewater treatment plants (WWTP) has been studied. The study objective was to devel...