Аграрный вестник Урала № 01 (107) 2013

Инженерия

Argumentative screening of leaven for enriching milk porridges with probiotic microflora

 The ideal nutrition for the elderly people is milk cereal porridg-

es. They belong to one of the traditional and most popular dishes in

Russia and make part of the diet of people of all ages and regions.

The high nutritional value of porridges and their uniqueness as a

source of nutrients — proteins, fats, carbohydrates, some vitamins

and minerals sets them apart from many other classes of products.

The milk cereal porridges, produced in industrial plants, have a num-

ber of advantages: stable chemical composition corresponding to the

age peculiarities of metabolism and digestion, stimulates the protec-

tive functions of older persons; prevents liver and gastrointestinal

tract diseases, warns vitamin deficiency, improves intestinal micro-

flora, provides the elderly person full diet, provides the high qual-

ity and safety of raw materials used to manufacture products, a wide

range of raw materials, guarantee the physical, chemical and biologi-

cal security. The main objective of this article is to conduct a rea-

soned screening, based on analytical and experimental studies of the

form and amount of yeast, containing probiotic microflora in dairy

cereal porridges intended for the elder people nutrition. To achieve

the objective, it was determined the criterion of the biotechnologi-

cal process — the maximum number of probiotic microorganisms in

the final product. To fermentate of lactic plant mixtures it was used:

one-strained thermophilic cultures containing Bifidobacterium BB-12

in combination with the culture of Streptococcus thermophilus; one-

strained thermophilic cultures containing Bifidobacterium BB-12 in

combination with mesophilic one-strained lactic culture Lactobacillus

paracasei. On the base of a complex analysis of chemical, organoleptic

and microbiological parameters of fermented milk-vegetable mixtures

it was selected the effective mix of cultures Bifidobacterium BB-12

and Lactobacillus paracasei, and the recommended parameters of the

fermentation process in lactic vegetable mixture are: temperature —

37–38 °C, time — 4.0–4.5 hours.

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Keywords:

microflora, leaven, probiotic cultures, milk-vegetable mixture.

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References:

1. Gudkov A. V. Syrodelie : tehnologicheskie, biologicheskie i fiziko-himicheskie aspekty. M. : DeLi print, 2003. 800 s.

2. Gavrilova N. B. Biotehnologiya kombinirovannyh molochnyh produktov : monografiya. Omsk, 2004. 224 s.