Method for preparing Kefir sour milk
A technology of kefir yogurt and production method, applied in the directions of dairy products, applications, milk preparations, etc., can solve the problems of restricting large-scale production, restricting promotion, etc.
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[0009] Technical scheme of the present invention is:
[0010] 1) The raw milk is sterilized and cooled to 20-30°C.
[0011] 2) Insert Kefir Granules No. 1 and No. 2, the inoculum amount is 2-5%, and culture at 20-30°C for 15-24 hours
[0012] 3) Take out kefir grain No. 1 and No. 2 by filtration, and the filtrate is used as starter 1 and starter 2, and mixed in a certain ratio.
[0013] 4) Inject the mixed starter into the sterilized raw milk with an inoculation amount of 2-5%, ferment at 20-45°C for 4-6 hours at variable temperatures, and stop when the raw milk coagulates;
[0014] 5) Measure the pH to be 3.8-4.5, refrigerate at 4°C for 2-4 hours, add sugar, and pack in a homogeneous can.
[0015] Kefir grains filtered with sterile gauze are washed with sterile water and stored in sterilized fresh milk, and the fresh milk is replaced once a week. This technical solution is suitable for
[0016] It is used to ferment and produce kefir yoghurt by using animal milk or a mixt...
Embodiment 1
[0023] 1) Strain: Kefir grain 1 and Kefir grain 2
[0024] 2) Strain activation: fresh milk is sterilized and cooled to 20-30° C., the inoculum size is 2-5%, and cultured at 20-30° C. for 24-48 hours.
[0025] 3) Preparation of starter: fresh milk is sterilized and cooled to 20-30°C, the inoculum size of Kefir grains No. The kefir grains are filtered out with gauze, the strains are washed with sterile water and preserved, and the filtrate is a starter. Mix starter 1 and starter 2 in a certain ratio to make a mixed starter.
[0026] 4) Preparation of kefir yoghurt: put the mixed starter into the sterilized fresh milk with an inoculation amount of 2-5%, ferment at 20-45°C for 4-6 hours, and refrigerate at 4°C for 2-4 hours , add 4% sugar, homogeneous canning.
Embodiment 2
[0028] 1) Strain: Kefir grain 1 and Kefir grain 2
[0029] 2) Strain activation: fresh milk is sterilized and cooled to 20-30° C., the inoculum size is 2-5%, and cultured at 20-30° C. for 24-48 hours.
[0030] 3) Preparation of starter: sterilize fresh milk and soybean milk (1:1 volume ratio) and cool to 20-30°C, the inoculation amount of kefir grain No. 1 and No. Cultivate for 15 to 24 hours, filter out the kefir grains with sterile gauze, wash the bacteria with sterile water and save, and the filtrate is a starter. Mix starter 1 and starter 2 in a certain ratio to make a mixed starter.
[0031] 4) Preparation of kefir yoghurt: add the mixed starter into the sterilized soybean milk with an inoculum amount of 2-5%, ferment at 20-45°C for 4-6 hours, and refrigerate at 4°C for 2-4 hours. Add 6% sugar, homogeneous canning.
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