RU2421004C2 - Kefir drink production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method envisages addition of wheat malt extract in an amount of 8% into normalised milk with fat content 1.5%, pasteurised at a temperature of 90 - 94°C, with maintenance during 15-20 sec. The produced milk-vegetable mixture is cooled to 20-25°C, a kefir fungi starter in an amount of 5% is added to it, the mixture is ripened at a temperature of 20-25°C during 8-12 hours, upon ripening completion the milk coagulum is stirred, cooled till temperature is 12-16°C; at this temperature the product is left to maturing during 9-13 hours. Then the product is additionally cooled to a temperature of no more than 8°C and packed.

EFFECT: invention allows to produce a beverage characterised by improved food and biological value.

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Description

The invention relates to the dairy industry and is intended for the production of kefir drink with malt extract of wheat.

A known method of production of kefir (GOST R 52093-2003). This invention provides for the production of kefir by traditional technology.

The disadvantages of this method are the low biological value and a longer process.

There is also a known method for the production of a fermented milk product, which is a close analogue according to which wheat malt extract is introduced into a normalized, pasteurized mixture, cooled to a fermentation temperature, fermented, fermented, mixed, cooled and bottled (SU 1243679 A1, 07.15.1986).

The disadvantages of this method are the lack of symbiotic microflora in the composition of starter cultures, which significantly reduces its biological value and organoleptic characteristics.

The technical result of the invention is to obtain a kefir drink with malt extract of wheat with high nutritional and biological value.

The specified technical result is achieved by the fact that in the production of kefir drink malt extract of wheat is used, which contains high-quality protein, free essential amino acids, easily digestible carbohydrates, vitamins, enzymes, macro- and microelements, as well as dietary fiber.

Unlike the declared analogues, the produced kefir drink with wheat malt extract has pronounced organoleptic characteristics inherent in dairy products containing melanoidins, however, the heating process in our case is excluded due to the introduction of wheat malt extract. Accordingly, the biological value of the product increases without changing the organoleptic characteristics, as well as the introduction of starter cultures of kefir fungi gives the product piquancy, freshness and enriches with a complex of symbiotic microorganisms.

Wheat malt extract is pasteurized in long-term pasteurization baths of VDP-300 at a temperature of 72 ° C for 2-3 minutes, cooled to a temperature of 20-25 ° C and sent to a tank for making a mixture of Y1-WWS, where it is mixed with normalized milk.

Fermentation and fermentation is carried out in tanks for fermented milk products with a cooling jacket, equipped with special mixers that ensure uniform and thorough mixing of the mixture with the fermentation and milk clot. Sourdough on kefir fungi contribute in the amount of 5% simultaneously with the mixture or before serving it in the tank. For better mixing, the mixture with sourdough, filling the tank with the mixture is carried out with the stirrer turned on. Stirring is completed 15 minutes after filling the tank.

Next, the mixture is acidified at a temperature of 20-25 ° C for 8-12 hours. After fermentation, the milk clot is stirred and cooled to a temperature of 14 ± 2 ° C, at this temperature the product is left alone until ripening for 9-13 hours. After this, the product is cooled to a temperature of not more than 8 ° C. Then packaged.

The use of wheat malt extract in the production of a kefir drink has a positive effect on the acid-forming ability of beneficial microflora due to the content of free amino acids, monosugars, enzymes, as well as macro- and microelements, which accelerate the adaptation of starter microorganisms. In addition, the nutritional and biological value of the product increases.

The amino acid, vitamin, carbohydrate, macro- and microelement composition of wheat malt extract was studied. It was established that in the composition of wheat malt extract, such components as the amino acid - Threonine (1185.6 ± 0.03 mg / 100 g of product) prevail; glutamic acid (1269.2 ± 0.04 μg / 100 g of product), iron (7400 ± 0.34 mg / 100 g of product).

The vitamin composition of the kefir drink has been investigated. It was found that in a kefir drink with a malt extract of wheat compared with the control, the content of vitamin C increased 1.2 times, vitamin A 2 times. The nutritional and energy value of the product was investigated.

The storage capacity of the kefir drink was studied and the shelf life of the product was set to 7 days at a temperature of 4 ± 2 ° C.

Example 1. When exploring the possibility of creating kefir drinks with malt extract of wheat in a mixture consisting of normalized (g-1.5%), pasteurized (92 ± 2 ° C, holding for 15-20 seconds) milk, malt extract of wheat was added in an amount one%. The milk-vegetable mixture was cooled to the fermentation temperature (20-25 ° С) and 5% yeast was added on kefir fungi, fermented at a temperature of 20-25 ° С for 8-12 hours, after the fermentation the milk clot was mixed, cooled to a temperature of 12 -16 ° C and at this temperature the product was left alone until ripening for 9-13 hours, then the product was further cooled to a temperature of not more than 8 ° C and packaged. The resulting product has the following characteristics: pronounced sour-milk taste, the smell is pure sour-milk, the consistency is uniform, liquid, white. Titratable acidity 74 ° T.

Example 2. When exploring the possibility of creating kefir drinks with malt extract of wheat in a mixture consisting of normalized (g-1.5%), pasteurized (92 ± 2 ° C, holding for 15-20 seconds) milk, malt extract of wheat was added in an amount 3% The milk-vegetable mixture was cooled to the fermentation temperature (20-25 ° С) and 5% yeast was added on kefir fungi, fermented at a temperature of 20-25 ° С for 8-12 hours, after the fermentation the milk clot was mixed, cooled to a temperature of 12 -16 ° C and at this temperature the product was left alone until ripening for 9-13 hours, then the product was further cooled to a temperature of not more than 8 ° C and packaged. The resulting product has the following characteristics: pronounced sour-milk taste, the smell is pure sour-milk, the consistency is uniform, liquid, white. Titratable acidity 75 ° T.

Example 3. When exploring the possibility of creating kefir drinks with malt extract of wheat in a mixture consisting of normalized (g-1.5%), pasteurized (92 ± 2 ° C, holding for 15-20 seconds) milk, malt extract of wheat was added in an amount 8%. The milk-vegetable mixture was cooled to the fermentation temperature (20-25 ° С) and 5% yeast was added on kefir fungi, fermented at a temperature of 20-25 ° С for 8-12 hours, after the fermentation the milk clot was mixed, cooled to a temperature of 12 -16 ° C and at this temperature the product was left alone until ripening for 9-13 hours, then the product was further cooled to a temperature of not more than 8 ° C and packaged. The resulting product has the following characteristics: taste and smell pure sour milk with a pronounced aftertaste of the additive, the consistency is uniform, liquid, white with a cream tint. Titratable acidity 80 ° T.

Example 4. When exploring the possibility of creating kefir drinks with a malt extract of wheat in a mixture consisting of normalized (g-1.5%), pasteurized (92 ± 2 ° C, holding for 15-20 seconds) milk, malt extract of wheat was added in an amount 9%. The milk-vegetable mixture was cooled to the fermentation temperature (20-25 ° С) and 5% yeast was added on kefir fungi, fermented at a temperature of 20-25 ° С for 8-12 hours, after the fermentation the milk clot was mixed, cooled to a temperature of 12 -16 ° C and at this temperature the product was left alone until ripening for 9-13 hours, then the product was further cooled to a temperature of not more than 8 ° C and packaged. The resulting product has the following characteristics: taste and smell are pure sour milk with a pronounced aftertaste of a herbal supplement, clot separation, whey secretion, white clot with a cream tint are observed, the serum has a cream tint. Titratable acidity 82 ° T.

Organoleptic and physico-chemical characteristics of kefir drink

Indicator Example 1 Example 2 Example 3 Example 4 Taste and smell Pronounced fermented milk taste. The smell is pure sour milk Pronounced fermented milk taste. The smell is pure sour milk Pure fermented milk, with a pronounced flavor of additives Pure sour-milk, with a pronounced flavor of herbal supplements Consistency Homogeneous, liquid Homogeneous, liquid Homogeneous, liquid Clot stratification, serum excretion Color White White White with a cream tint Creamy white Titratable acidity, ° T 74 75 80 82

The best quality indicators of the final product (organoleptic and physico-chemical) were obtained in example 3.

Claims (1)

Method for the production of kefir drink, characterized in that in normalized milk with a fat content of 1.5%, pasteurized at 90-94 ° C for 15-20 s, add malt extract of wheat in an amount of 8%, the resulting milk-vegetable mixture is cooled to 20- 25 ° C, add 5% starter culture on kefir fungi, ferment at a temperature of 20-25 ° C for 8-12 hours, after fermentation the milk clot is stirred, cooled to a temperature of 12-16 ° C and at this temperature the product is left alone until ripening for 9-13 hours, then the product is further cooled to tempera urs not more than 8 ° C and packaged.