RU2698070C1 - Lactose-free kefir production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of kefir. Method includes milk product normalization, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of a bulk starter on kefir fungi, the amount of which is 2 %, and a starter containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in amount of 80 UA (units of activity) per 1000 kg of normalized mixture, ripening at temperature of 23–25 °C for 6–8 hours to lactose content in finished product 0.05–0.1 g in 1 l, cooling, aging, aftercooling and bottling.

EFFECT: invention increases biological value of product due to increased degree of hydrolysis of lactose up to 99 % and formation of easily-assimilated glucose and galactose, prevents syneresis during storage, prolongs storage life to 18 days, enhance rheological properties of the product by reducing post-oxidation, obtain a product with improved structure and improved quality, with a softer sour-milk taste and aroma, impart a creaminess to the product and enhance preventive properties.

1 cl, 1 dwg, 1 ex

Description

The invention relates to the food industry, in particular, to the dairy, and can be used in the production of kefir.

A known method for the production of kefir, including pasteurization of milk, homogenization, its cooling, fermentation with kefir fungi, which are pre-cultivated in milk at a ratio of 1: 10-1: 50. Then, fermentation is carried out at a temperature of 18-30 ° C for 6-18 hours, ripening at 10-18 ° C for 12 to 48 hours (see RU 2279807, 07.20.2006).

Disadvantages - insufficiently high biological, organoleptic and physico-chemical indicators, short shelf life of the product, lactose content up to 4%.

A known method for the production of low-lactose fermented milk drink, involving the introduction of yeast β-galactosidase (enzyme Lactosim) in skim milk (or buttermilk) in an amount of 1 cm ³ / l, hydrolysis of lactose at a temperature of (37 ± 1) ° C for 1 h (up to achieving a degree of lactose hydrolysis (70 ± 2)%), inactivation of the enzyme by heating at a temperature of 60 ° C for 5-10 minutes, characterized in that low-lactose skim milk (or buttermilk) is fermented with 5% kefir sourdough at a temperature of 25 ... 30 ° C for 7 ... 8 hours to d stizheniya product acidity (91 ± 1) ° T (application for invention №2003122121).

The disadvantage of the described technology is the complexity and duration of the process associated with the preliminary production of low-lactose milk.

The technical result of the invention is to increase the biological value of the product by increasing the degree of hydrolysis of lactose to 99% and the formation of easily digestible glucose and galactose, preventing syneresis during storage, increasing the shelf life of up to 18 days, increasing the rheological properties of the product by reducing post-oxidation, obtaining the product with improved structure and high quality, with a milder sour-milk taste and aroma, giving creaminess to the product and increasing preventive properties.

The technical result is achieved by the fact that the method for the production of lactose-free kefir includes normalization, pasteurization, homogenization, cooling to the fermentation temperature, the introduction of industrial fermentation on kefir fungi, the amount of which is 2% and fermentation containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in the amount of 80 EA (units of activity) per 1000 kg of normalized mixture at a temperature of 23-25 ° C, fermentation for 6-8 hours until the lactose content in the finished product is 0.05-0.1 g in 1 liter.

Due to the hyper-ability of the thermophilic streptococcus A6B4 starter cell to produce lactase (β-galactosidase) enzyme into the environment, lactose is fermented (hydrolyzed) into glucose and galactose to a lactose content of 0.05-0.1 g per 1 liter.

The mechanism of hydrolysis of lactose cells of thermophilic streptococcus AiBi 4.01 SWEET starter culture is shown in FIG. one.

The proposed method is as follows.

Milk raw materials are normalized, homogenized, pasteurized, cooled to a fermentation temperature of 23–25 ° C, production yeast on kefir fungi is introduced in an amount of 2% of the weight of the normalized mixture, and the starter culture contains Streptococcus salivarius ssp.thermophilus AiBi Golden Time Series S 4.01 SWEET in the amount of 80 EA (units of activity) per 1000 kg of normalized mixture at a temperature of 23-25 ° C, sour for 6-8 hours until a clot forms, the active acidity of which is 4.50-4.55 units. the pH is partially cooled to a temperature of 18-20 ° C and the clot is stirred, cooled to a temperature of 4-6 ° C, poured into a consumer container, sent for maturation at a temperature of 2-6 ° C for 12 hours.

An example implementation of the method.

Example

The initial milk is normalized by mass fraction of fat, homogenized at a pressure of 17 MPa at a temperature of 55-60 ° C, pasteurized at a temperature of 94-96 ° C with a holding time of 300 seconds, cooled to a fermentation temperature of 23-25 ° C, introduced production yeast on kefir fungi in an amount of 2% by weight of the normalized mixture and the starter culture containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWEET in the amount of 80 EA (activity units) per 1000 kg of normalized mixture at a temperature of 23-25 ° C, sour for 6-8 hours before clot formation by active acidity 4.50-4.55 and to a lactose content of 0.05-0.1 g per 1 liter, partially cool to a temperature of 18-20 ° C and stir up the clot, cool to a temperature of 4-6 ° C, pour into consumer packaging, sent to the storage chamber on and ripening at a temperature of 2-6 ° C for 12 hours.

The technological process is carried out on existing equipment.

The indicators of kefir obtained according to the example: the lactose content is 0.1 g / l, the consistency is uniform, dense, moderately thick, the taste and smell are pure sour milk, slightly sweet, creamy, microbiological indicators are fulfilled in accordance with the requirements of the Federal Law.

The proposed method for the production of kefir allows you to increase the biological value of the product by increasing the degree of hydrolysis of lactose to 99% and the formation of easily digestible glucose and galactose, increase the rheological properties, and by reducing post-oxidation increase the shelf life of the finished product up to 18 days.

Claims (1)

A method for the production of lactose-free kefir, including the normalization of milk raw materials, pasteurization, homogenization, cooling to the fermentation temperature, the introduction of industrial yeast on kefir fungi, the amount of which is 2%, and the starter culture containing Streptococcus salivarius ssp.thermophilus AiBi Golden Time series S 4.01 SWET in the amount of 80 EA (activity units) per 1000 kg of normalized mixture, fermentation at a temperature of 23-25 ° C for 6-8 hours until the lactose content of the finished product is 0.05-0.1 g in 1 l, cooling, ripening, post-cooling and bottling.

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