RU2575098C2 - Tibetan kefir production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the dairy industry. Milk is pasteurised, homogenised and cooled to the fermentation temperature. The starter, prepared by way of Tibetan fungi cultivation in milk, is introduced at a ratio of the fungi to milk equal to 1:10-1:50. During cultivation the ratio of the fungi to milk is changed; intervals between stirring are alternated, in particular, stirring is performed during 1-15 minutes every 4-7 hours from the commencement of the fungi introduction into milk for the increase of lactic streptococci, aroma-forming streptococci or yeast quantity in the starter. Then Tibetan milk fungi are separated from the ready starter. One performs ripening at a temperature of 30-35°C during 10-18 hours, stirring and cooling. One performs ageing at a temperature of 10-18°C during 12-48 hours and additional cooling.

EFFECT: invention ensures the manufacture of a product with nutritive and biological value as well as expressed dietary, detoxification and preventive properties.

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Description

The invention relates to the dairy industry. The method involves pasteurization of milk, homogenization, cooling, fermentation with Tibetan milk fungi, which are pre-cultured in milk at a ratio of 1: 10-1: 50. Then, fermentation is carried out at a temperature of 30-35 ° C for 10-18 hours, ripening at 10-18 ° C for 12 to 48 hours. The invention allows to obtain a drink with high nutritional and biological value, as well as pronounced dietary, detoxification and preventive properties.

There is a known method of producing a beverage, according to which milk is pasteurized, homogenized, cooled to a fermentation temperature, Tibetan yeast is added, fermented, the resulting mixture is ripened and further cooled (see RU 2011351 C1, 04/30/1994).

There is also known a method of producing a beverage, comprising milk pasteurization, homogenization, cooling, fermentation with Tibetan milk fungi that are cultivated in milk, fermentation, ripening and after-cooling (see RU 2072228 C1, 01/27/1997).

The closest analogue to the claimed invention is a method for the production of a beverage, which includes pasteurization of milk, homogenization, cooling, fermentation with Tibetan fungi that are previously cultivated in milk, fermentation, ripening and cooling (see SU 314380 A, 03.16.1974).

The disadvantages of the methods are that the product does not have detoxification and preventive properties.

The technical result consists in obtaining a drink with high nutritional and biological value, as well as pronounced dietary, detoxification and preventive properties.

The technical result consists in the fact that a method for producing a beverage, including pasteurization of milk, homogenization, cooling, fermentation with Tibetan milk fungi that are pre-cultured in milk, fermentation, mixing, cooling, ripening and post-cooling, characterized in that Tibetan milk fungi are cultivated in milk when the ratio of fungi: milk is 1: 10-1: 50, the ripening is carried out at a temperature of 30-3 5 ° C for 6-18 hours, ripening is carried out at 10-18 ° C for 12 to 48 hours.

The method is as follows.

Examples of the method.

Example 1

The raw milk is pasteurized at a temperature of 83 ° C. It is kept at this temperature, homogenized at a pressure of at least 175 kg / cm ² and cooled to a fermentation temperature of 30 ° C and Tibetan milk fungi are introduced, which are pre-cultured in milk with a fungus: milk ratio of 1:10. During the cultivation of Tibetan fungi, changing the ratio between fungi and milk and alternating intervals between mixing (stirred for 1-15 minutes, preferably every 4-7 hours from the beginning of the introduction of fungi into milk), increase the content in the starter or lactic streptococci or aromatizing streptococci or yeast. Such a quantitative change in microflora leads to a change in biochemical parameters, that is, the amount of fatty acids and carbon dioxide changes. Then carry out the ripening process, which is carried out at a temperature of 30 ° C for 18 hours. At the end of ripening, the drink is mixed and cooled to a ripening temperature. Ripening is carried out at a temperature of 10 ° C for 48 hours. During ripening, lactic acid fermentation almost ceases and alcohol fermentation begins, during which alcohol and carbon dioxide are formed. Thanks to them, the drink acquires a refreshing and pungent taste. The resulting drink is cooled to a temperature of 5-8 ° C and poured into containers.

Example 2

The raw milk is pasteurized at a temperature of 87 ° C. Maintained at this temperature, homogenized at a pressure of at least 175 kg / cm ² and cooled to a fermentation temperature of 35 ° C and make the starter culture prepared on Tibetan milk fungi. To prepare the starter culture, milk is pasteurized at 80-95 ° C and cooled to 35 ° C, then Tibetan milk fungi are introduced at a fungus: milk ratio of 1:30. In the process of cultivation, changing the ratio between fungi and milk and alternating intervals between mixing (stirred for 1-15 minutes, preferably every 4-7 hours from the beginning of the introduction of fungi into milk), increase the content in the starter or lactic streptococci, or aromatizing streptococcus, or yeast. Such a quantitative change in microflora leads to a change in biochemical parameters, that is, the amount of fatty acids and carbon dioxide changes. Tibetan fungi are separated from the finished yeast. Thus prepared leaven contribute in the amount of 1: 10%. After making the starter culture, the resulting mixture is fermented at a temperature of 35 ° C for 10 hours. At the end of ripening, the drink is mixed and cooled to a ripening temperature. Ripening is carried out at a temperature of 18 ° C for 12 hours. Further according to example 1.

Example 3

According to example 2, with the only difference being that fungi are cultured in milk at a ratio of 1:50. Fermentation is carried out at a temperature of 35 ° C for 10 hours, and maturation is carried out at 14 ° C for 24 hours.

Bibliography

1. Pat. 2279807 Russian Federation, IPC ⁷ A23S 9/12. Method for the production of kefir. Patent [Text] / Tekeev A.A. - No. 2005110810/13; declared 04/13/05; publ. 07/20/06.

2. Pat. 2011351 Russian Federation, IPC ⁷ A23C 9/12. The method of obtaining kefir. Patent [Text] / Queen P.S. - publ. April 30, 1994.

Claims (1)

A method of producing a fermented milk drink using a Tibetan milk mushroom, including pasteurizing milk, homogenizing, cooling it to a fermentation temperature, fermenting with a yeast prepared using Tibetan fungi, fermenting, stirring, cooling, ripening and post-cooling, characterized in that Tibetan fungi are cultivated in milk when the ratio of fungi: milk is 1: 10-1: 50, during cultivation, the ratio between fungi and milk is changed and the intervals between mixing are alternated, and they are stirred for 1-15 minutes every 4-7 hours from the beginning of the introduction of fungi into milk to increase the fermentation of lactic streptococci, aroma-forming streptococci or yeast, then the Tibetan milk fungi are separated from the finished yeast, fermentation is carried out at a temperature of 30-35 ° C within 10-18 hours, ripening at 10-18 ° C for 12 to 48 hours