RU2155488C2 - Method of preparing kefir with curative additive - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: pasteurized and cooled up to temperature of souring milk is soured. Prepared curd is cooled up to 12-16 C and biologically active 40-% additive to food "Erakond" is introduced. EFFECT: increased biological value of kefir and prevention of acidity growing, maintaining it within 85-100 T. 3 ex

Description

 The invention relates to the dairy industry and can be used in the production of dairy products, namely kefir.

A known method of kefir, including the normalization of milk raw materials, homogenizing it at a pressure of 175 kg / cm ² , pasteurization with aging at a temperature of 85 - 87 ^o C, cooling to a fermentation temperature of 20 - 25 ^o C, fermentation of 1 - 3% fungal or 3 - 5 % production leaven from the normalized mixture, fermentation to form a sufficiently dense clot with an acidity of 85-100 ^o T (pH 4.65 - 4.5), cooling to 14 - 16 ^o C for 3 - 4.5 hours, ripening for 9 - 13 hours with stirring, packaging, cooling to 6 ± 2 ^o C and storage [1].

 Kefir obtained by this method has insufficient biological value.

 The proposed method allows to increase the biological value of kefir through the use of an active additive (BAA) to the food "Herakond".

 The method is as follows.

 Milk intended for yogurt is normalized by mass fraction of fat so that at least 2.5% fat is contained in the finished product.

 In the development of yoke "Herakond" allowed the use of reconstituted milk both to fresh and completely from it.

The normalized mixture, heated to a temperature of 43 ± 2 ^o C, is cleaned with centrifugal milk cleaners.

The purified mixture is homogenized at a pressure of 15.0 ± 2.5 MPa and a temperature of from 45 to 85 ^o C.

The purified and homogenized mixture is pasteurized at a temperature of 87 ± 2 ^o C with a holding time of 10 to 15 minutes. Exposure is allowed at these temperatures up to 30 - 40 minutes.

After pasteurization, the mixture is cooled to a fermentation temperature of 18 - 25 ^o C.

 Fermentation and fermentation of the cooled mixture is carried out in tanks with a cooled jacket.

 Fill the tank with a normalized mixture through the bottom fitting with the stirrer on. Kefir fungal sourdough in an amount of 1 - 3% or industrial sourdough in an amount of 3 - 5% by weight of the normalized mixture is introduced into the tank simultaneously with the mixture or before it is served.

15 minutes after filling the tank, stirring is stopped. The mixture is fermented at a temperature of 18 - 25 ^o C until the formation of a milk protein clot with an acidity of 85 to 100 ^o T (pH 4.65 to 4.5).

At the end of ripening include the supply of ice water with a temperature of 2 ± 2 ^o C in the jacket of the tank.

 After 60-90 minutes after the water supply, the stirrer is switched on, the milk clot is mixed for 10-30 minutes, and a milky clot of uniform consistency is formed.

Stop the stirrer for 1-1.5 hours, then turn on for 2-10 minutes every hour until the temperature reaches 14 ± 2 ^o C.

 In a cooled clot add dietary supplement to the food "Erakond", liquid 40% in the amount of 2 kg per 1000 kg of milk mixture with constant stirring.

 Turn off the water supply to the tank jacket, turn off the stirrer, leave the clot at rest for 9 - 13 hours.

 Before the spill, the kefir "Erakond" is stirred for 3 - 5 minutes.

Packaged in appropriate containers, the karafir "Herakond" is cooled to a temperature of 6 ± 2 ^o C in a refrigerator. Upon reaching this temperature, the process is considered complete.

Shelf life of yoke "Herakond" at a temperature not exceeding 6 ^o C no more than 36 hours from the end of the process.

The resulting kefir has:
mass fraction of fat - 2.5%
mass fraction of protein - 2.9%
mass fraction of vitamins
A - 0,0002%
B ₂ - 0.0017%
with acidity - 85-120 ^o T
Introduction to the composition of kefir dietary supplements for food "Herakond" increases the biological value of kefir.

 Dietary supplement "Erakond" is used in the form of a 40% solution, which is obtained by thermochemical treatment of plant raw materials - sowing alfalfa hay.

 This is a homogeneous liquid of dark brown color with a slight sediment, has a bitter-coffee taste without a burnt taste and a specific smell reminiscent of prunes. The mass fraction of moisture is not more than 60%, the pH of the aqueous solution is 4.8-5.4, and the biological activity is not less than 15 arbitrary units [2].

 Dietary supplement “Erakond” contains amino acids, uronic amino sugar, organic acids, flavanoids, microelements, etc. It has a pronounced immunotrobic, hepatoprotective, anti-inflammatory, wound healing, antiulcer, anabolizing activity, increases the protective properties of the body, normalizes metabolic processes of the body.

 Kefir "Herakond" obtained by the proposed method has a uniform consistency, fermented milk taste without extraneous smacks and odors, with a pronounced aftertaste of the introduced filler in the form of dietary supplements to the food "Heracond", the color is determined by the color of the introduced filler, uniform throughout the mass [3].

 Dietary supplement "Erakond" increases the biological value of kefir, allows you to use it for the prevention of gastrointestinal diseases.

 Example 1

 1000 kg of milk are normalized by mass fraction of fat so that at least 2.5% fat is contained in the finished product.

The normalized mixture is heated to a temperature of 41 ^o C, cleaned on a centrifugal milk cleaner.

The purified mixture is homogenized at a pressure of 12.5 MPa and a temperature of 45 ^o C.

After homogenization, the mixture is pasteurized at a temperature of 85 ^o C with an exposure of 15 minutes

The pasteurized mixture is cooled to a temperature of 18 ^o C.

 The mixture is fed into the tank with the stirrer switched on, at the same time 10 kg of kefir fungal yeast is served.

15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18 ^o C to the formation of a milk-protein clot with an acidity of 100 ^o T.

At the end of ripening include the supply of ice water with a temperature of 2 ± 2 ^o C in the jacket of the tank.

 60 minutes after the water supply, the stirrer is put into operation and the milk clot is mixed for 10 minutes, and a milky clot of uniform consistency is formed.

Stop the stirrer for 1 hour, then turn on for 2 minutes. After 1 hour, turn on again for 5 minutes. The temperature of the mixture reaches 12 ^o C.

 2 kg of a 40% dietary supplement to Erakond food is added to the cooled clot with constant stirring.

 Turn off the water supply to the tank jacket, turn off the stirrer, leave the clot at rest for 9 hours.

 After rest, turn on the stirrer for 3 minutes.

 Then the yoke "Herakond" is poured into consumer packaging and packaged.

Packaged kefir "Herakond" is cooled to a temperature of 6 ± 2 ^o C in a refrigerator.

 Example 2

 1000 kg of milk are normalized by mass fraction of fat so that at least 2.5% fat is contained in the finished product.

The normalized mixture is heated to a temperature of 45 ^o C, cleaned on a centrifugal milk cleaner.

The purified mixture is homogenized at a pressure of 17.5 MPa and a temperature of 85 ^o C.

After homogenization, the mixture is pasteurized at a temperature of 89 ^o C for 10 minutes.

The pasteurized mixture is cooled to a temperature of 25 ^o C.

 The mixture is fed into the tank with the agitator turned on, at the same time, 50 kg of production starter is supplied.

15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 25 ^o C to the formation of a milk protein clot with an acidity of 85 ^o T.

At the end of ripening include the supply of ice water with a temperature of 2 ± 2 ^o C in the jacket of the tank.

 90 minutes after the water supply, the stirrer is put into operation and the milk clot is mixed for 30 minutes, and a milky clot of uniform consistency is formed.

Stop the stirrer for 1.5 hours, then turn on for 10 minutes. After 1 hour, turn on again for 5 minutes. The temperature of the mixture reaches 16 ^o C.

 2 kg of a 40% dietary supplement to Erakond food is added to the cooled clot with constant stirring.

 Turn off the water supply to the tank jacket, turn off the stirrer, leave the clot at rest for 13 hours.

 After rest, turn on the stirrer for 5 minutes.

 Then the yoke "Herakond" is poured into consumer packaging and packaged.

Packaged kefir "Herakond" is cooled to a temperature of 6 ± 2 ^o C in a refrigerator.

 Example 3

 1000 kg of milk are normalized by mass fraction of fat so that at least 2.5% is contained in the finished product.

The normalized mixture is heated to a temperature of 43 ^o C, cleaned on a centrifugal milk cleaner.

The purified mixture is homogenized at a pressure of 15 MPa and a temperature of 65 ^o C.

After homogenization, the mixture is pasteurized at a temperature of 87 ^o C with an exposure of 12 minutes

The pasteurized mixture is cooled to a temperature of 16 ^o C.

In the tank serves kefir fungal yeast in the amount of 30 kg. Then served 500 kg of pasteurized milk mixture with a temperature of 16 ^o C with the stirrer turned on, the rest of the milk mixture is fed into a tank with a temperature of 27 ^o C.

15 minutes after filling the tank, stirring is stopped. The mixture is fermented at a temperature of 21 ^o C to form a milk protein clot with an acidity of 92 ^o T.

At the end of ripening include the supply of ice water with a temperature of 2 ± 2 ^o C in the jacket of the tank.

 75 minutes after the water supply, the stirrer is put into operation and the milk clot is mixed for 20 minutes, and a milky clot of uniform consistency is formed.

The stirrer is stopped for 1 hour 15 minutes, then turned on for 3 minutes. After 1 hour, turn on again for 5 minutes. The temperature of the mixture reaches 14 ^o C.

 2 kg of a 40% dietary supplement to Erakond food is added to the cooled clot with constant stirring.

 Turn off the water supply to the tank jacket, turn off the stirrer, leave the clot at rest for 11 hours.

 After rest, turn on the stirrer for 4 minutes.

 Then the yoke "Herakond" is poured into consumer packaging and packaged.

Packaged kefir "Herakond" is cooled to a temperature of 6 ± 2 ^o C in a refrigerator.

 The introduction of dietary supplements to the food "Erakond" makes it useful for gastritis, stomach ulcers and other diseases of the gastrointestinal tract.

 The addition of 40% liquid dietary supplement to the Erakond food to the chilled clot is technologically most convenient.

 The introduction of dietary supplements to the food "Herakond" in the amount of 2 kg per 1000 kg of milk - the optimal amount, because less than 2 kg will not give the desired effect, and more than 2 kg per 1000 kg of milk will greatly change the organoleptic properties of kefir.

Literature:
1. USSR author's certificate N314380, A 23 C 9/12, 1971

 2. TU 494K-AO42-006-97. BAA "Erakond".

 3. TU 9224-003-00431605-97. Kefir "Herakond".

Claims (1)

A method of producing kefir with a medicinal additive, including the normalization of milk raw materials, purification, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, cooling, ripening, packaging, cooling, characterized in that after fermentation, the clot is introduced biologically into the clot cooled to 14 ± 2 ^° C active food supplement "Erakond" liquid 40% in the amount of 2 kg per 1000 kg of milk mixture.