RU2650874C1 - Method for obtaining kefir with nanostructured of potassium iodide - Google Patents

Abstract

FIELD: dairy industry; nanotechnology.

SUBSTANCE: invention relates to dairy industry and nanotechnology. In the fermentation process, a nanostructured additive comprising a potassium iodide in a konjac gum or a nanostructured additive is introduced into the resulting product, including potassium iodide in high- or low-esterified apple or citrus pectin.

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

1 cl, 20 ex, 2 tbl

Description

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

A known method of producing kefir (ed. Certificate of the 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 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, 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 added.

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 focus of the product by enriching it with nanostructured potassium iodide, reduce production costs, improve the organoleptic properties and stabilize the structure of the finished product, expand the range of dairy products, increase the yield of the finished product (solving the problem of resource conservation) without changing the traditional technologies.

This is achieved by the fact that the method of production of kefir with green tea extract based on the traditional technology for the production of fermented milk products (Zabodalova L.A., Evstigneeva T.N. Technology of whole milk products and ice cream. Textbook. Manual. - St. Petersburg: NRU ITMO; IChBT, 2013 , 304 p.) Provides for the introduction of potassium iodide nanocapsules into the mixture at the stage of fermentation, obtained according to patents No. 2595820 of 08/27/2016 and No. 2595825 of 08/27/2016.

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 included the following stages: heating to 40-41 ° C, fermentation, the introduction of nanocapsules of potassium iodide, fermentation, stirring, cooling and bottling.

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) is introduced into the milk mixture prepared for fermentation with a volume of 1 l of 6% fat content and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added and then in konjac gum as a nanostructured additive, sour for 8 hours, and 3 hours after the start of the 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 3.2% fat content, and then 40 mg are added, and then shermanii mg Potassium iodide in konjac gum as a nanostructured additive, sour for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 2.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in konjac gum as a nanostructured additive, sour for 8 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 4

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 with a volume of 1 liter of 1.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in konjac gum as a nanostructured additive, sour for 8 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 yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation with a volume of 1 l of 6% fat content and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added and then in a highly esterified apple pectin as a nanostructured additive, it is fermented for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 3.2% fat content, and then 40 mg are added, and then shermanii mg Potassium iodide in highly esterified apple pectin as a nanostructured additive, is fermented for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 2.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in highly esterified apple pectin as a nanostructured additive, is fermented for 8 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) is introduced into the milk mixture prepared for fermentation with a volume of 1 liter of 1.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in highly esterified apple pectin as a nanostructured additive, is fermented for 8 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 yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation with a volume of 1 l of 6% fat content and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added and then in highly esterified citrus pectin pectin as a nanostructured additive, sour for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 3.2% fat content, and then 40 mg are added, and then shermanii mg Potassium iodide in highly esterified citrus pectin as a nanostructured additive, is fermented for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 2.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in highly esterified citrus pectin as a nanostructured additive, is fermented for 8 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) is introduced into the milk mixture prepared for fermentation with a volume of 1 liter of 1.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in highly esterified citrus pectin as a nanostructured additive, is fermented for 8 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 yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation with a volume of 1 l of 6% fat content and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added and then in low-esterified apple pectin as a nanostructured additive, they are sour for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 3.2% fat content, and then 40 mg are added, and then shermanii mg Potassium iodide in low-esterified apple pectin as a nanostructured additive, is fermented for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 2.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in low-esterified apple pectin as a nanostructured additive, is fermented for 8 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) is introduced into the milk mixture prepared for fermentation with a volume of 1 liter of 1.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in low-esterified apple pectin as a nanostructured additive, is fermented for 8 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 yeast (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into the milk mixture prepared for fermentation with a volume of 1 l of 6% fat content and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added, and then 40 mg of sodium hydroxide are added and then in low-esterified citrus pectin pectin as a nanostructured additive, sour for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 3.2% fat content, and then 40 mg are added, and then shermanii mg Potassium iodide in a low-esterified citrus pectin as a nanostructured additive is fermented for 8 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) is introduced into a milk mixture prepared for fermentation with a volume of 1 liter of 2.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in a low-esterified citrus pectin as a nanostructured additive is fermented for 8 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) is introduced into the milk mixture prepared for fermentation with a volume of 1 liter of 1.5% fat content, and then 40 mg are added, and then 40 mg are added, and then Potassium iodide in a low-esterified citrus pectin as a nanostructured additive is fermented for 8 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 from milk are presented in table 1 and 2.

Table 1

Claims (1)

A method of producing kefir containing potassium iodide, characterized in that in the process of fermentation, a nanostructured additive, including potassium iodide in konjac gum or a nanostructured additive, including potassium iodide in a high or low esterified apple or citrus pectin, is introduced into the resulting product.