RU2444901C1 - Kefir production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used in production of kefir enriched with a biologically active additive. The method involves standardisation of dairy raw material, its purification, homogenisation, pasteurisation, cooling to the fermentation temperature, introduction of a bulk starter and a biologically active additive, ripening, cooling, packing, cooling. Prior to ripening one introduces "Ljutsevita" biologically active additive (in the form of powder with moisture content 5%) in an amount of 0.08-0.12 kg per 100 kg of the standardised mixture and a fruit filler in an amount of 2 kg per 100 kg of the standardised mixture. The bulk starter is introduced in an amount of 3-5 kg per 100 kg of the standardised mixture, ripening is performed during 8-12 hours till formation of a clot with acidity equal to 85-100°T and viscosity - to 20-25 Pa•s, ageing lasting 9-13 hours.

EFFECT: production of kefir enriched with a biologically active additive.

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Description

The invention relates to the food industry, in particular to the dairy, may find application in the production of kefir enriched with a biologically active additive.

A known method of producing 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 ° C, cooling to a fermentation temperature of 20-25 ° C, fermentation of 1-3% fungal or 3- 5% of the production starter culture from the normalized mixture, fermentation to form a sufficiently dense clot with an acidity of 85-100 ° T (pH 4.65-4.5), cooling to 14-16 ° C for 3-4.5 hours, ripening in for 9-13 hours with stirring, packaging, cooling to 6 ± 2 ° C and storage (SU No. 314380, A23C 9/12, decl. 09.11.1971, publ. 19.10 .1973). The disadvantages of this method are the low organoleptic and physico-chemical characteristics of kefir, as well as its low biological and nutritional value.

To expand the types of fermented milk products with various dietary and taste properties during production, the introduction of biomass of bifidobacteria is used. A known method of producing kefir for baby and diet food, including carrying out processes of normalization, homogenization, heat treatment, cooling to a fermentation temperature, making kefir starter, fermentation, cooling and bottling (RU 2105485, A23C 9/127, claimed. 08.09.1994, publ. . 02.27.1998). To improve the organoleptic properties of the product, at the same time as kefir starter or in the process of fermentation, biomass of bifidobacteria is introduced into chilled milk. Kefir by a known method has a uniform consistency, pleasant non-medicinal taste. However, such kefir is intended mainly for children's, dietary and therapeutic nutrition.

The closest in technological essence to the claimed invention is a method for producing kefir (RU No. 2155488, A23C 9/127, A23C 9/12, claimed 12.10.1998, published 10.09.2000). The method includes the normalization of milk raw materials, purification, homogenization, pasteurization, cooling to the fermentation temperature, fermentation, cooling, ripening, packaging, cooling. The peculiarity of the method is that after ripening, a 40% liquid dietary supplement in the amount of 2 kg per 1000 kg of milk mixture is added to the clot cooled to 14 ° C. The method allows to increase the biological value of kefir and prevent the buildup of acidity. The disadvantage of this method is that the resulting product has organoleptic properties uncharacteristic for kefir. In this method, the possibility of using dietary supplements to accelerate the maturation of the product is not taken into account.

The objective of the invention is to improve the organoleptic properties of kefir, increase the biological value, the composition of the microflora, as well as improve the rheological characteristics of the kefir clot.

This problem is achieved by the fact that the proposed method for the production of kefir with a medicinal additive, including the normalization of milk raw materials, cleaning, homogenization, pasteurization, cooling to the fermentation temperature, the introduction of industrial starter and biologically active additives, fermentation, cooling, packaging, cooling, characterized in that before ripening as a biologically active additive, the biologically active additive “Lutsevita” is added in the amount of 0.08-0.12 kg per 100 kg of normalized mixture in the form of a powder with a weight of 5%, fruit filler is also added in the amount of 2 kg per 100 kg of the normalized mixture, while production yeast is applied in the amount of 3-5 kg per 100 kg of the normalized mixture, and fermentation is carried out for 8-12 hours until the formation of a clot with an acidity of 85- 100 ° T, viscosity 20-25 Pa · s, ripening - within 9-13 hours.

As an enrichment agent, the biologically active additive (BAA) “Lucevita” was used - a multivitamin extract of alfalfa, balanced in microelement composition. Organic and inorganic compounds (iron, molybdenum, vanadium, manganese, chromium and other elements) are additionally introduced into the composition of the biologically active additive "Lucevita", in comparison with the additive "Erakond", which allows to enhance the therapeutic and preventive properties of the additive.

The biological effect of the introduced additives is determined by the microelement composition and the organic component, their nucleophilic properties. BAA “Lucevita” has two mechanisms to neutralize the harmful effects of anthropogenic factors: the enzymatic mechanism of maintaining oxidative homeostasis within the physiological norm, especially under conditions of oxidative stress, aimed at stimulating intracellular enzymatic systems. Non-enzymatic antioxidants themselves are involved in neutralizing excess concentrations of reactive oxygen species, free radicals, and are involved in metabolic processes.

Alfalfa extract is a multivitamin preparation containing ascorbic acid, thiamine, riboflavin, pantothenic acid, pyridoxine, folocin, a group of water-soluble compounds whose molecules contain a pteridine core, residues of para-aminobenzoic and glutamic acids, tocopherols, phylloquinone, k.

Alfalfa extract is obtained by treating hay with an aqueous solution of salts of nutrients. The extract obtained is subjected to concentration, the extracted mixture is balanced by microelement composition, taking into account the biogeochemical characteristics of the Ural region. Uronic acids and chlorophyll add detoxification properties to the additive.

In the lipid fraction of plant cell membranes, ubiquinones are present that determine the antioxidant properties of the additive.

Alfalfa extract is accepted for use in the production of consumer goods with prophylactic properties. Its action is based on strengthening the body's immune system, providing antioxidant protection, the extract has radioprotective properties, removes toxins and salts of heavy metals from the body. Lucevita passed an examination at the Institute of Nutrition of the Academy of Medical Sciences, has a registration certificate issued by the Russian Ministry of Health.

As a fruit filler, prepared sugar syrup is used with the pulp of fruits and vegetables brought into it, brought to a temperature of 90 ... 95 ° C and cooled to 20 ° C.

The use of dietary supplements “Lutsevita” in the production of kefir allows not only to improve its quality, but also to expand the range of products of high nutritional value.

Studies were carried out on the possibility of using dietary supplements “Lutsevita” in kefir production, its influence on the course of the technological process, the main indicators of the quality of finished products and their nutritional value were studied.

In order to establish the optimal dosage of dietary supplements “Lutsevita”, trial laboratory developments were carried out. For control, a sample was selected without adding Lutsevita dietary supplement.

When adding Lutsevita dietary supplements in an amount of 0.08-0.12 kg per 100 kg of a normalized mixture in the form of a powder with a moisture content of 5%, kefir is obtained with a more viscous clot, with a high protein content, the character of microflora development is also improved in comparison with the control sample .

In order to justify the rational mode of the technological process of yogurt preparation when adding Lutsevita dietary supplement, the process of clot formation by its penetration was studied. As a result, it was found that the penetration of a kefir clot with dietary supplements “Lutsevita” is higher than that of the control sample, which can be explained by the presence of amino acids and sugars in the fruit filler in dietary supplements “Lutsevita”, which are the optimal nutrient medium for the life of lactic acid bacteria and kefir fungus and activate the fermentation process, as a result of which kefir matures faster. This can be considered as a positive moment in the technological scheme for the preparation of kefir, since its ripening time decreases.

The effect of Lutsevita dietary supplement on the volume of separated kefir serum was also studied. As a result, it was found that the volume of the separated serum of kefir with dietary supplement “Lutsevita” is less than that of the control sample, which can be explained by the formation of a denser clot due to the activation of the vital activity of lactic acid bacteria and kefir fungus. This can be considered as a positive moment in the preparation of kefir of improved quality.

In addition, the nutritional value of products increases due to improved amino acid composition, which is important for solving the problem of rationalizing the nutrition of the Russian population. Kefir with dietary supplements "Lutsevita" can be recommended for inclusion in the diet as functional products.

The sourdough introduced during the implementation of the proposed method is a symbiotic sourdough known and used in the production of kefir, containing mesophilic lactic acid sticks in an amount of 7 ... 2.5 × 10 ⁹ ; mesophilic lactic streptococci 2.5 ... 6 × 10; acetic bacteria 1.3 ... 6 × 10 ⁶ ; yeast from 8 × 10 ⁷ to 1.2 × 10 ⁸ cells in 1 g.

The proposed method is as follows. Milk raw materials are normalized, cleaned, homogenized, pasteurized, cooled to the fermentation temperature, production ferment and biologically active additive “Lutsevita” are added in the amount of 0.08-0.12 kg per 100 kg of normalized mixture in the form of a powder with a moisture content of 5%, fruit is also added filler in the amount of 2 kg per 100 kg of the normalized mixture, while the production (symbiotic) sourdough of the above composition is added in the amount of 3-5 kg per 100 kg of the normalized mixture, sour for 8-12 hours until an acid clot forms Tew 85-100 ° T, viscosity 20-25 Pa · s, ripening was carried out for 9-13 hours, cooled, packaged and cooled.

Example 1

Dairy raw materials are normalized, cleaned, homogenized, pasteurized, cooled to the fermentation temperature, the production (symbiotic) fermentation of the above composition is added and the Lutsevita dietary supplement in the amount of 0.08 kg per 100 kg of the normalized mixture in the form of a powder with a moisture content of 5%, is also make fruit filler in the amount of 2 kg per 100 kg of normalized mixture, while production yeast is added in the amount of 3-5 kg per 100 kg of normalized mixture, sour for 8-12 hours until acid clot forms s 85-100 ° T, viscosity 20-25 Pa · s, ripening is carried out for 9-13 hours, cooled, packaged, cooled.

Example 2

The method is carried out analogously to example 1, only the biologically active additive "Lutsevita" contribute in the amount of 0.1 kg per 100 kg of normalized mixture in the form of a powder with a moisture content of 5%, also make fruit filler in the amount of 2 kg per 100 kg of normalized mixture, while the production ( symbiotic) of the above composition, the ferment is applied in the amount of 3-5 kg per 100 kg of the normalized mixture, it is fermented for 8-12 hours until a clot is formed with an acidity of 85-100 ° T, a viscosity of 20-25 Pa · s, maturation is carried out for 9- 13 hours, cool, raff Asyovy, cool.

Example 3

The method is carried out analogously to example 1, only the biologically active additive "Lutsevita" contribute in the amount of 0.12 kg per 100 kg of normalized mixture in the form of a powder with a moisture content of 5%, also make fruit filler in the amount of 2 kg per 100 kg of normalized mixture, while the production ( symbiotic) of the above composition, the ferment is applied in the amount of 3-5 kg per 100 kg of the normalized mixture, it is fermented for 8-12 hours until a clot is formed with an acidity of 85-100 ° T, a viscosity of 20-25 Pa · s, maturation is carried out for 9- 13 hours, cool, race asovyvayut cooled.

The results of the experiment on the manufacture of kefir using dietary supplements "Lutsevita" are presented in tables 1, 2, 3 and on the graph.

Table 1 Organoleptic indicators of kefir quality Name of indicator Characteristic indicator Enriched dietary supplements "Lutsevita", g the control 80 one hundred 120 Consistency and appearance homogeneous fluid with a disturbed clot, moderately thick homogeneous fluid with impaired clot, viscous, thick homogeneous with impaired clot, somewhat liquid Color light cream, uniform light cream, uniform throughout the mass light cream, uniform throughout the mass milky white, uniform throughout the mass Taste, smell sour-milk, fruity with a barely perceptible shade of herbal supplement sour-milk, fruity with light shades of a herbal supplement pronounced sour milk fruit with light shades of a herbal supplement pure sour milk, slightly yeast aftertaste and smell

table 2 Physico-chemical quality indicators of kefir Product name Characteristic indicator Mass fraction of dry fat-free substances,% The number of lactic acid bacteria CFU / cm ³ Penetration, s Kefir control 8.7 8.7 * 10 ⁸ 6.18 Kefir with dietary supplement 80 g 9.79 2.7 * 10 ⁹ 6.57 Kefir with dietary supplement 100 g 9.83 2.8 * 10 ⁹ 6.62 Kefir with dietary supplement 120 g 9.85 2.8 * 10 ⁹ 6.63

Table 3 Characteristics of the amino acid balance of kefir Product name Utility coefficient of amino acid composition, U The amino acid composition rationality coefficient, Rp Kefir control 5.40 0.717 Kefir with dietary supplement 80 g 6.43 0.743 Kefir with dietary supplement 100 g 6.52 0.753 Kefir with dietary supplement 120 g 6.50 0.747

Due to the use of Lutsevita dietary supplement in the production of kefir, the latter has the best organoleptic properties, rheological characteristics, Lutsevita dietary supplement allows to obtain kefir with a more viscous clot. At the same time, kefir with dietary supplement “Lutsevita” is characterized by improved amino acid composition and developed microflora. This allows this kefir to be attributed to functional products.

Claims (1)

Method for the production of kefir, including the normalization of milk raw materials, purification, homogenization, pasteurization, cooling to the fermentation temperature, introduction of industrial fermentation and biologically active additives, fermentation, cooling, packaging, cooling, characterized in that prior to fermentation as a biologically active additive, biologically active Lutsevita additive in the amount of 0.08-0.12 kg per 100 kg of the normalized mixture in the form of a powder with a moisture content of 5%; fruit filler in the amount of 2 kg per 100 kg of nor a salted mixture, with production leaven being introduced in an amount of 3-5 kg per 100 kg of a normalized mixture, and fermentation is carried out for 8-12 hours until a clot forms with an acidity of 85-100 ° T, a viscosity of 20-25 Pa · s, maturing in during 9-13 hours

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