YOGHURTS FUNCTIONALIZED WITH POLYPHENOLS FROM CEREALS

• Main Authors: NEAGU GEORGETA, BEGEA MIHAELA, CÎRÎC ALEXANDRU IONUŢ, ŞTEFANIU AMALIA, PÂRVU LUCIA CAMELIA
• Format: Patent
• Language: English; Romanian
• Published: 30.10.2023
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a process for preparing a food product, such as a functionalized yoghurt. According to the invention, the process consists of the following steps: heating the milk with a protein content of 3.35%, a lipid content of 0.9% and a pH value of 6.62...6.64 up to a temperature of 90°C where it is maintained for 20 min, then cooled down to 45° C, inoculated with a polyculture of live probiotic microorganisms while stirring for 15 min, followed by adding 10% ground black rice with a content of 7% proteins, 68.8%sugars and free polyphenols content of 5.32 g GAE/kg while stirring, for 10 min, incubation of said mixture for 5...6 h at a temperature of 40...44°C and coagulation, to result in a low/normal fat functionalized yoghurt with a pH value of 4.26...4.30, a protein content of 3.58...4.12%, a lipid content of 0.88...2.51%, a polyphenol content of 50.1...53 mg GAE/l and a total number of live probiotic bacteria of 6.9...7.2x106/g. Invenţia se referă la un procedeu de obţinere a unui produs alimentar de tip iaurt funcţionalizat. Procedeul, conform invenţiei, constă în etapele: încălzire la temperatura de 90° C a laptelui având conţinut de 3,35 % proteine, 0,9% lipide şi o valoare pH de 6,62...6,64, cu menţinere timp de 20 min, răcire până la 45°C, inoculare cu o policultură de microorganisme probiotice vii cu amestecare timp de 15 min, adăugare de 10% orez negru măcinat având un conţinut de 7% proteine, 68,8% glucide şi conţinut de polifenoli liberi 5,32 g echivalenţi de acid galic (GAE)/kg cu agitare, timp de 10 min, incubare amestec timp de 5..6 h la 40...44°C şi coagulare, rezultând un produs de tip iaurt slab/normal funcţionalizat având un pH de 4,26...4,30, conţinut 3,58...4,12% proteine, 0,88...2,51% lipide, conţinut polifenoli 50,1...53 mg GAE/l, număr total de bacterii probiotice vii: 6,9...7,2x106 /g.