SU314380A1 - METHOD OF MANUFACTURE KEFIRAP '] t B ^ ,,; ., ...., ... ,,,,,, I '^ •' ^ • iif.l L; ia;.; L-: and,: I - Google Patents

Description

The invention relates to the dairy industry, namely the production of fermented milk drinks.

A known method of producing kefir by pasteurizing milk, homogenizing it, cooling it, fermenting it, prepared on kefir fungi, ripening and cooling the finished product. At the same time, kefir fungi are a natural symbiosis of the following, their microorganisms: lactic streptococci, aromatherapy streptococci, acetic acid bacteria, lactic acid sticks and yeast, fermentation, and non fermenting lactose.

Kefir made using yeast on kefir fungi has known dietary properties, which are determined by the quantitative composition of its microflora. In turn, the latter depends on the composition of the leaven microflora. However, the ways to regulate the composition of microflora and biochemical parameters of kefir have not yet been determined, as a result of which it is not always possible to obtain kefir with dietary and taste properties.

The purpose of the invention is to regulate the composition of the microflora of kefir and its biochemical parameters. To do this, kefir fungi are preliminarily cultivated in skimmed milk cooled to 15–25 ° C with the ratio of them to the latter equal to 1: 30–50. The mixture of fungi and milk is periodically stirred for 1 to 10 minutes, preferably every 6 hours from the start of the introduction of the fungi into skimmed milk.

The method is carried out as follows.

Raw milk is pasteurized at a temperature not lower than 85-87 ° C, kept at this temperature for some time, homogenized at a pressure not lower than 175 kg / cm and cooled to the fermentation temperature of 20-25-C.

For leavening, the starter prepared on kefir fungi is used. To this end, skimmed milk is pasteurized at 80-95 ° C and cooled to 15-25 ° C. Then kefir fungi at the rate of 1 part of fungi per 30-50 parts of milk are introduced into the milk prepared in this way. At the same time, during the fermentation, the mixture of fungi with milk is periodically mixed for about I-10 minutes, preferably every 6 hours from the start of the introduction of fungi into skimmed milk. Finally, kefir fungi are separated from the finished sourdough.

In the process of cultivation of kefir fungi, the temperature change, as well as the ratio between fungi and milk and, in turn, the intervals between mixing, we achieve an increase in the content in ferment

or lactic streptococci, or aromatherapy streptococci, or yeast, or acetic acid bacteria. Such a quantitative change in the microflora causes a change in biochemical parameters, i.e. the amount of fatty acids and carbon dioxide changes.

The leaven prepared in this manner is introduced in an amount of from 2 to 10% into the milk prepared for leavening. The souring process is carried out at 20-25 ° C until a sufficiently dense clot with an acidity of 85-100 ° T (pH 4.69-4.47) is formed. After fermentation, kefir is mixed and cooled to maturing temperature. Then the final cooling is made to 5-8 ° C and poured into containers. It is also possible to produce bottling after ripening.

then, he was cooled with kefir depot in the refrigerating chamber.

Subject invention

A method of producing kefir by pasteurizing milk, homogenizing it, cooling it, fermenting it, prepared on kefir fungi, ripening and cooling the finished product, characterized in

that, in order to regulate the composition of microflora and the biochemical parameters of kefir, for fermentation of milk, kefir fungi are pre-cultured in chilled milk cooled to a temperature of 15-25 ° C with their ratio to the latter equal to 1: 30-50, and periodically stirring for 1 up to 10 minutes, in advance, every 6 hours from the 11th of their introduction into skimmed milk.