RU2644218C2 - Method for producing kefir with nanostructured l-arginine - Google Patents

Abstract

FIELD: food industry; nanotechnology.

SUBSTANCE: invention relates to dairy industry and nanotechnology. During fermentation, a nanostructured additive comprising L-arginine in sodium alginate or a nanostructured additive comprising L-arginine in highly esterified or low-esterified apple or citrus pectin is added to the obtained product.

EFFECT: invention provides preventive characteristics of the product, stabilisation of the structure of the finished product, wider range of fermented milk products.

1 cl, 2 tbl, 60 ex

Description

The invention relates to the dairy industry and can be used in the production of fermented milk functional products.

A known method for the production of kefir (autosweet. USSR No. 314380, IPC A23C 9/12), including the normalization of milk raw materials, homogenizing it at a pressure of 175 kg / cm ² , pasteurization with holding at a temperature of 86-87 ° C, cooling to a fermentation temperature 20-25 ° C, fermentation of 1-3% fungal or 3-5% of production starter culture from a 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, storage for 9-13 hours with stirring, cooling to 6 ± 2 ° C and storage.

The disadvantage of this method is the lack of biological value.

A known method for the production of kefir (US Pat. RF №2155488, IPC A23C 9/127, A23C 9/12), in which pasteurized and cooled to the fermentation temperature of milk ferment. The resulting clot is cooled to 12-16 ° C and a 40% liquid dietary supplement “Erakond” is introduced.

The disadvantage of this method is the lack of biological value.

The technical solution is to increase the nutritional and biological value, ensure the preventive orientation of the product, by enriching it with nanostructured L-arginine, reduce production costs, improve the organoleptic properties and stabilize the structure of the finished product, expand the range of fermented milk products, increase the yield of the finished product (solving the problem of resource conservation) without changes in traditional technology.

This is achieved by the fact that a method for the production of kefir with nanostructured L-arginine based on the traditional technology for the production of dairy products (Zabodalova L.A., Evstigneeva T.N. Technology of whole milk products and ice cream. Textbook - St. Petersburg, NRU ITMO; IChBT, 2013, 304 s.) Provides for the introduction into the mixture at the stage of fermentation of nanocapsules with L-arginine obtained according to the patents of the Russian Federation No. 2557903 dated 07/27/2015, No. 2556202 dated 07/10/2015.

To produce kefir in this way, normalized cow's milk of 6%, 3.2%, or 2.5%, or 1.5% fat was used. The production technology provided for the following stages: heating to 40-41 ° C, fermentation, application of nanostructured L-arginine, fermentation, mixing, cooling and bottling.

It should be borne in mind that in the examples several variants of nanostructured L-arginine were used: the ratio of core: shell 1: 1, 1: 3 and 5: 1. From the ratio used in the example, the following amounts of nano-ingredients were used: with a ratio of 1: 1 - 200 mg, with 1: 3 - 400 mg, and at 5: 1 - 70 mg.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of kefir with a nanostructured additive introduced into it.

EXAMPLE 1

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for the fermentation of 6.0% fat, and then mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 2

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 3

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature

EXAMPLE 4

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for the fermentation of 6.0% fat, and then mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 5

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 6

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 7

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for the fermentation of 6.0% fat, and then mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 8

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 9

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 10

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat and then mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 11

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 12

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 13

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for the fermentation of 6.0% fat, and then mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 14

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 15

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 6.0% fat, and then mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 16

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into a milk mixture prepared for fermentation of 3.2% fat, and then L-mg is introduced in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 17

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 18

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 19

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into a milk mixture prepared for fermentation of 3.2% fat, and then L-mg is introduced in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 20

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 21

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 22

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into a milk mixture prepared for fermentation of 3.2% fat, and then L-mg is introduced in low-esterified apple pectin as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 23

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 24

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 25

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into a milk mixture prepared for fermentation of 3.2% fat, and then L-mg is introduced in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 26

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 27

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 28

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into a milk mixture prepared for fermentation of 3.2% fat, and then L-mg is introduced in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 29

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in low-esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 30

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) mg is introduced into the milk mixture prepared for fermentation of 3.2% fat, and then mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 31

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 200 mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 32

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 400 mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 33

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 70 mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 34

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 200 mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 35

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 400 mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 36

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 70 mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 37

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 200 mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 38

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 400 mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 39

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 70 mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 40

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 200 mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 41

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii) is introduced into prepared milk fermentation mixture of 2.5% fat, and then 400 mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 42

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 70 mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 43

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 200 mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 44

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 400 mg in low-esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 45

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation at a 2.5% fat content, and then L-argini 70 mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 46

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 200 mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 47

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 400 mg in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 48

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for the fermentation of 1.5% fat, and then 70 mg of argini are introduced in sodium alginate as a nanostructured additive, sour for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 49

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 200 mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 50

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 400 mg in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 51

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for the fermentation of 1.5% fat, and then 70 mg of argini are introduced in highly esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 52

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 200 mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 53

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 400 mg in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 54

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for the fermentation of 1.5% fat, and then 70 mg of argini are introduced in low-esterified apple pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 55

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 200 mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 56

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 400 mg in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 57

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for the fermentation of 1.5% fat, and then 70 mg of argini are introduced in highly esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 58

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 200 mg in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 59

0.5 g of activated kefir yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then L-argini 400 mg in low-esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 60

0.5 g of activated kefir starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation of 1.5% fat, and then 70 mg of argini are introduced in a low esterified citrus pectin as a nanostructured additive, it is fermented for 6 hours, and 3 hours after the start of fermentation, the mixture is stirred. Stirring is carried out a second time one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Physico-chemical and organoleptic characteristics of the obtained kefir are presented in table 1 and 2.

Claims (1)

A method of producing kefir containing L-arginine, characterized in that in the process of fermentation, a nanostructured additive comprising L-arginine in sodium alginate or a nanostructured additive including L-arginine in highly esterified or low esterified apple or citrus pectin is introduced into the resulting product.