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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.

Inactive Publication Date: 2009-09-16
于岚 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because of its special flavor, kefir yoghurt cannot be well adapted to the tastes of orientals generally, and the instability of various strains of kefir limits the possibility of its large-scale production. limited its promotion

Method used

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  • Method for preparing Kefir sour milk
  • Method for preparing Kefir sour milk
  • Method for preparing Kefir sour milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[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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Abstract

The invention discloses a method for preparing Kefir sour milk which comprises water, sugar and sour milk prepared from the fermentation of two different Kefir grains; the preparing method comprises the follow steps: 1. raw milk is sterilized and then cooled to the temperature of 20 DEG C to 30 DEG C; 2. the two different Kefir grains are activated and cultured separately; 3. the activated and cultured Kefir grains with inoculum size of 2 percent to 5 percen are respectively inoculated to the sterilized raw milk; 4. the raw milk is fermented for 15 hours to 24 hours at the temperature of 20 DEG C to 30 DEG C; 5. the Kefir grains are filtered out to obtain two filtrates which are fermentation agents; 6. the two fermentation agents are mixed; 7. the mixed fermentation agents with the inoculum size of 2 percent to 5 percent are inoculated to the sterilized original milks and then fermented at the variable temperature ranging from 20 DEG C to 45 DEG C for 4 hours to 6 hours; and 8. the fermented milk are blended, homogenized and canned. With the adoption of the fermentation agents for fermenting at the variable temperature, the flavor of Kefir milk is well improved. The ferment time of the product is short, the yeasts in the mixed fermentation agents are more stable and the difference between flavors of Kefir sour milk prepared in different batches is small. The product has health-care functions of regulating beneficial bacteria in intestinal canals, lowering blood lipids, resisting tumors and the like, thus being a low-cost functional beverage.

Description

Technical field: [0001] The invention belongs to the field of dairy product development, in particular to a production method of fermented yoghurt using kefir grains. Background technique: [0002] Kefir grain is a traditional yogurt fermented original species, it has an irregular shape, the surface is curled, uneven, shaped like cauliflower, fresh milk is fermented by kefir grain, its fat, protein and lactose are different The degree of degradation occurs, and the content of free fatty acid, volatile fatty acid and amino acid increases, so that protein and fat are easy to digest and absorb. Kefir yogurt also has broad-spectrum antibacterial properties, and has a strong inhibitory effect on pathogenic microorganisms such as Shigella and Salmonella; secondly, a large number of probiotics contained in kefir yogurt can maintain the microecological balance in the intestinal tract, It helps digestion and absorption, and the active substances in it can reduce the level of cholest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
Inventor 于岚刘莉曹访
Owner 于岚
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