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Proces for obtaining yogurt with Jerusalem artichoke powder (Helianthus tuberosus)

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dc.contributor.author GÎNCU, Ecaterina
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author RESITCA, Vladislav
dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author BOIȘTEAN, Alina
dc.date.accessioned 2023-11-24T14:14:47Z
dc.date.available 2023-11-24T14:14:47Z
dc.date.issued 2021
dc.identifier.citation GÎNCU, Ecaterina, CHIRSANOVA, Aurica, COVALIOV, Eugenia et al. Proces for obtaining yogurt with Jerusalem artichoke powder (Helianthus tuberosus). In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 254. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25014
dc.description Patent / patent application Nr. Positive decision AGEPI nr. 2269 of 2021.02.19. Domain: Food products and technologies – food bio-security. en_US
dc.description.abstract Problemă pe care o rezolvă invenţia constă în obținerea iaurtului cu pulbere de topinambur (Helianthus tuberosus), cu un conținut ridicat de inulină care se caracterizează printr-un efect prebiotic, stimulează creșterea microflorei bune, reducerea bacteriilor patogene și eliminarea compușilor periculoși. Procesul de obținere a iaurtului include: reconstituirea laptelui praf degresat, administrarea pulberii de topinabbur de 0,5...1,5% în raport cu masa laptelui degresat. Următorii pași au inclus amestecarea, filtrarea, pasteurizarea și răcirea amestecului la o temperatură de 40...47 ° C, însămânțarea cu culturi inițiale liofilizate pentru iaurt, ambalare, termostare la o temperatură de 42...45 ° până la un pH valoare de 4,4...4,7, răcire la o temperatură de 2...6 °C și maturarea iaurtului la această temperatură timp de 12 ore. en_US
dc.description.abstract The problem solved by the proposed invention is to obtain yogurt with Jerusalem artichoke powder (Helianthus tuberosus), with a high inulin content which is characterized by a prebiotic effect, which stimulates the growth of useful microflora, the reduction of pathogenic bacteria and the elimination of dangerous compounds. The process for obtaining yogurt includes: reconstituting skimmed milk powder, administration of Jerusalem artichoke powder in an amount of 0.5…1.5% in relation to the mass of skimmed milk. The next steps included mixing, filtering, pasteurization and cooling the mixture to a temperature of 40...47 °C, seeding with lyophilized starter cultures for yogurt, packaging, thermostating at a temperature of 42...45 °C to a pH value of 4.4...4.7, cooling to a temperature of 2...6 °C and maturing the yogurt at this temperature for 12 hours. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject iaurt en_US
dc.subject pulbere de topinambur (Helianthus tuberosus) en_US
dc.subject inulină en_US
dc.subject yogurt en_US
dc.subject Jerusalem artichoke powder (Helianthus tuberosus) en_US
dc.subject inulin en_US
dc.title Proces for obtaining yogurt with Jerusalem artichoke powder (Helianthus tuberosus) en_US
dc.type Article en_US


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  • 2021
    The 25th International Exhiibiitiion of Inventiions, 23rd - 25th June

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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