Kefir fermented single cream and preparation process thereof

Abstract

The invention relates to kefir fermented single cream and a preparation process of the kefir fermented single cream. The process comprises the following steps: (1) homogenizing uniformly-mixed raw materials, sterilizing and cooling, wherein the raw material components comprise 80-100wt% of single cream and 0-20wt% of white granulated sugar; and (2) inoculating a kefir fermenting strain and fermenting at 30-37 DEG C for 10-30 hours to obtain the kefir fermented single cream. The kefir fermented single cream is one or the combination of more strains of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactococcus lactis lactic acid subspecies, lactococcus lactis milk fat subspecies, lactococcus lactis diacetyl subspecies and lactic acid bacillus leuconostoc mesenteroides. The kefir fermented single cream has a thick texture; no additive is added and the kefir fermented single cream still has good stability; the preparation process is simple and a continuous agitating process is reduced; a temperature control range of fermentation is wide so that the kefir fermented single cream is good for industrial production.

Description

technical field

[0001] The invention relates to kefir fermented cream and a preparation process thereof. Background technique

[0002] Cream is the fat-containing part separated from milk, and it is also the raw material of Western-style desserts and dishes. Kefir originated in the Caucasus, the longest-lived area in the world. It is a compound fermentation product formed by dozens of lactic acid bacteria and yeasts. It contains acid, ethanol and a small amount of carbon dioxide. It has the reputation of "champagne in fermented dairy products".

[0003] The existing cream is mainly unfermented cream, which has a single mouthfeel and common flavor, and many additives are added at the same time. Even if there is fermented cream, it is only fermented by ordinary strains, and the taste is not outstanding. Introducing kefir into cream will bring consumers unprecedented enjoyment on the tip of the tongue. However, the technical problem of making kefir ferment normally in cream ...

Examples

Embodiment 1

[0032] Raw material formula: 80wt% cream, 19.99wt% white sugar, 0.01wt% kefir fermentation strain.

[0033] Raw material standard: the fat content of cream is 10wt%; the protein content is 4.5wt%; the lactose content is 7wt%; The fermentation agent "AiBi" LcLSY40.01A series provided by Zelenye Linii Company, a subsidiary of Zesnab Group), the number of viable kefir yeast is not less than 1.0×10 6 cfu / g, the number of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is not less than 5.0×10 10 cfu / g.

[0034] Preparation Process:

[0035] 1. Heat the cream to 50°C, add white sugar, stir for 20 minutes, and homogenize (warm

[0036] Temperature: 45°C, primary homogeneous pressure: 10MPa, secondary homogeneous pressure: 5MPa), sterilization (temperature

[0037] Temperature: 90°C, sterilization time: 600 seconds); cool the material to 37°C;

[0038] 2. Inoculate kefir fermentation strains into the above materials at 37°C;

[0039] 3. Ferment at 37°C, ...

Embodiment 2

[0043] Raw material formula: cream 99.99wt%, kefir fermentation strain 0.01wt%.

[0044] Raw material standard: the fat content of cream is 30wt%; the protein content is 3wt%; the lactose content is 5wt%; The fermentation agent "AiBi" LcLSY40.11K series provided by Zelenye Linii Company, a subsidiary of Yuzsnab Group), the number of viable kefir yeast is not less than 1.0×10 8 cfu / g, the number of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is not less than 5.0×10 10 cfu / g.

[0045] Preparation Process:

[0046] 1. Homogenize the cream (temperature: 65°C, first-stage homogenization pressure: 13MPa, second-stage homogenization pressure

[0047] Force: 3MPa), sterilization (temperature: 110°C, sterilization time: 300 seconds); cool the material to 30°C;

[0048] 2. Inoculate kefir fermentation strains into cream at 30°C;

[0049] 3. Ferment at 30°C, stir once every 2 hours, 3 minutes each time, after 30 hours

[0050] Fermentation, when the pH va...

technical field

[0001] The invention relates to kefir fermented cream and a preparation process thereof. Background technique

[0002] Cream is the fat-containing part separated from milk, and it is also the raw material of Western-style desserts and dishes. Kefir originated in the Caucasus, the longest-lived area in the world. It is a compound fermentation product formed by dozens of lactic acid bacteria and yeasts. It contains acid, ethanol and a small amount of carbon dioxide. It has the reputation of "champagne in fermented dairy products".

[0003] The existing cream is mainly unfermented cream, which has a single mouthfeel and common flavor, and many additives are added at the same time. Even if there is fermented cream, it is only fermented by ordinary strains, and the taste is not outstanding. Introducing kefir into cream will bring consumers unprecedented enjoyment on the tip of the tongue. However, the technical problem of making kefir ferment normally in cream ...

Examples

Embodiment 1

[0032] Raw material formula: 80wt% cream, 19.99wt% white sugar, 0.01wt% kefir fermentation strain.

[0033] Raw material standard: the fat content of cream is 10wt%; the protein content is 4.5wt%; the lactose content is 7wt%; The fermentation agent "AiBi" LcLSY40.01A series provided by Zelenye Linii Company, a subsidiary of Zesnab Group), the number of viable kefir yeast is not less than 1.0×10 6 cfu / g, the number of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is not less than 5.0×10 10 cfu / g.

[0034] Preparation Process:

[0035] 1. Heat the cream to 50°C, add white sugar, stir for 20 minutes, and homogenize (warm

[0036] Temperature: 45°C, primary homogeneous pressure: 10MPa, secondary homogeneous pressure: 5MPa), sterilization (temperature

[0037] Temperature: 90°C, sterilization time: 600 seconds); cool the material to 37°C;

[0038] 2. Inoculate kefir fermentation strains into the above materials at 37°C;

[0039] 3. Ferment at 37°C, ...

Embodiment 2

[0043] Raw material formula: cream 99.99wt%, kefir fermentation strain 0.01wt%.

[0044] Raw material standard: the fat content of cream is 30wt%; the protein content is 3wt%; the lactose content is 5wt%; The fermentation agent "AiBi" LcLSY40.11K series provided by Zelenye Linii Company, a subsidiary of Yuzsnab Group), the number of viable kefir yeast is not less than 1.0×10 8 cfu / g, the number of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is not less than 5.0×10 10 cfu / g.

[0045] Preparation Process:

[0046] 1. Homogenize the cream (temperature: 65°C, first-stage homogenization pressure: 13MPa, second-stage homogenization pressure

[0047] Force: 3MPa), sterilization (temperature: 110°C, sterilization time: 300 seconds); cool the material to 30°C;

[0048] 2. Inoculate kefir fermentation strains into cream at 30°C;

[0049] 3. Ferment at 30°C, stir once every 2 hours, 3 minutes each time, after 30 hours

[0050] Fermentation, when the pH va...

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