Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils

Abstract

The problem of removing lactose from dairy products is relevant due to the lactose intolerance of some segments of the population. In the dairy market, the most dynamically developing groups of products from secondary dairy raw materials – beverages and desserts of special purpose. This group includes low-lactose and free-lactose dairy products that can provide complete nutrition to people with lactase deficiency. Ice cream is also included in desserts - the most beloved and popular product of all walks of life. On the basis of experimental and theoretical studies the possibility of using as a functional basis for low-lactose ice-cream - pre- and probiotic yogurt with reduced content lactose (a mixture of buttermilk and dry free-lactose skimmed milk; for the production of yogurt basis, dry bacterial leaven "Yogurt" (VIVO) was used, which includes cultures: Streptococcus thermophilus + Lactobacillus delbrueckii ssp. bulgaricus + lactobacillus acidophilus + bifidobacterium lactis) and a diaconcentrate of a buttermilk obtained by membrane methods (ultrafiltration of buttermilk and diafiltration of UF-retentate of buttermilk; as a solvent, an NF-permeate of UF-permeate buttermilk was used). The technology of low-lactose milk ice cream with pro-, prebiotic and antioxidant properties for people intolerant to lactose is presented. The viscosity characteristics of mixtures of low-lactose ice-cream are investigated and temperatures of crystallization of mixtures of low-lactose ice-cream are determined. The technological modes of production of a low-lactose milk ice cream are determined. The organoleptic, physico-chemical, microbiological parameters of low-lactose ice-cream have been investigated and their compliance with the current normative and technical documents has been established.The content of lactose in samples of low-lactose ice cream is much lower and is 0.98% and 1.24% compared to the classic ice cream containing 5.67% lactose. The high content of lactobacillus in ice cream (2,5 ± 0,9) · 108 and bifidobacteria (3,0 ± 0,2) · 109 indicates a high probiotic effect. The antioxidant activity of samples of low-lactose ice cream is 330 ... 345 conditional units, which is 3.0 ... 3.1 times higher than the classic ice cream milk.