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Kefir drink, raw material composition of kefir drink and preparation technology of kefir drink

A technology of kefir beverage and raw material composition, applied in dairy products, milk preparations, applications, etc., can solve the problems of low nutritional value, cumbersome preparation process, high cost, etc., achieve the promotion of nutritional and prebiotic value, and simplify traditional preparation Improvement of process and controllability

Inactive Publication Date: 2015-01-21
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the fact that the existing traditional kefir grains need to be prepared by fermenting animal milk, and there is still a lack of kefir beverages composed of water, sweet substances and kefir grains in the current market. , and the preparation process of fermented milk-containing beverages is cumbersome. In the production process, the base material must use milk-derived components as the fermentation substrate, which is costly and not suitable for people with milk-derived allergies. In addition, the sugar content is high and the nutritional value is low. Defects that adversely affect health provide a kefir beverage and its raw material composition and preparation process

Method used

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  • Kefir drink, raw material composition of kefir drink and preparation technology of kefir drink
  • Kefir drink, raw material composition of kefir drink and preparation technology of kefir drink
  • Kefir drink, raw material composition of kefir drink and preparation technology of kefir drink

Examples

Experimental program
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Effect test

Embodiment 1

[0042] Raw material formula: 4% fructose, 2% glucose, 0.001% sucralose, 85.999% water and 8% kefir grains.

[0043] Preparation Process:

[0044] ①Mix the sweet substances evenly, dissolve them in water at 42°C, stir and dissolve for 15 minutes, and obtain the feed liquid;

[0045] ② Sterilize the liquid obtained in step ① at 90°C for 10 minutes and cool to 24°C;

[0046] ③ Inoculate the kefir grains with the feed liquid obtained in step ②, ferment at 22°C for 48 hours, and the final pH value is 4.6;

[0047] ④ Filter the feed liquid obtained in step ③, and the filter screen is sterilized by high-temperature steam in advance (sterilization parameters: 119°C, 20min), the filtrate is the kefir drink, and the filtered kefir grains can still be reused;

[0048] ⑤ Cool the filtrate to 18°C ​​and fill it under the prescribed hygienic requirements.

Embodiment 2

[0050]Raw material formula: 2% white granulated sugar, 2% glucose, 3% F42 fructose syrup, 0.005% aspartame, 76.995% water and 16% kefir grains.

[0051] Preparation Process:

[0052] ① Mix the sweet substances evenly, dissolve in water at 44°C, stir and dissolve for 17 minutes, and obtain the feed liquid;

[0053] ② Sterilize the liquid obtained in step ① at 95°C for 8 minutes and cool to 26°C;

[0054] ③ Inoculate kefir grains with the feed liquid obtained in step ②, ferment at 23°C for 49 hours, and the final pH value is 4.35;

[0055] ④ Filter the feed liquid obtained in step ③, and the filter screen is sterilized by high-temperature steam in advance (sterilization parameters: 120°C, 18min), the filtrate is the kefir drink, and the filtered kefir grains can still be reused;

[0056] ⑤ Cool the filtrate to 16°C and fill it under the prescribed hygienic requirements.

Embodiment 3

[0058] Raw material formula: 3% white granulated sugar, 2% glucose, 3% F42 fructose syrup, 76% water and 16% kefir grains.

[0059] Preparation Process:

[0060] ① Mix the sweet substances evenly, dissolve them in water at 44°C, stir and dissolve for 18 minutes, and obtain the feed liquid;

[0061] ② Sterilize the liquid obtained in step ① at 96°C for 8 minutes and cool to 26°C;

[0062] ③ Inoculate kefir grains with the feed liquid obtained in step ②, ferment at 23°C for 49 hours, and the final pH value is 4.35;

[0063] ④ Filter the feed liquid obtained in step ③, and the filter screen is pre-sterilized by high-temperature steam (sterilization parameters: 123°C, 15min), the filtrate is the kefir drink, and the filtered kefir grains can still be reused;

[0064] ⑤ Cool the filtrate to 16°C and fill it under the prescribed hygienic requirements.

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PUM

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Abstract

The invention discloses a kefir drink, a raw material composition of the kefir drink and a preparation technology of the kefir drink. The composition comprises water, sweet materials and kefir granules, wherein the sweet materials comprise one or more of white granulated sugar, fructose, glucose and high fructose corn syrup. The kefir drink is prepared by directly fermenting the sweet materials with the kefir granules; the preparation technology is novel and simple, and the product is fresher, cooler and more unique in mouth feel; the kefir drink has slight air containing feel, contains multiple probiotics, and has a certain health care effect for the organism, thus providing a brand new thinking mode for drink innovation.

Description

technical field [0001] The invention relates to a kefir beverage, its raw material composition and a preparation process. Background technique [0002] Kefir is a fermented dairy product that originated in the Caucasus region and has a long history. Traditional kefir is a kind of kefir containing lactic acid, ethanol and a small amount of CO produced by fermenting cow's milk or goat's milk as raw material. 2 It has the reputation of "champagne in fermented milk". In the traditional technology of kefir, kefir grains are used for fermentation. There are many beneficial microorganisms such as lactic acid bacteria, yeast and acetic acid bacteria on the kefir grains, which can help regulate the human intestinal flora and reduce gastrointestinal diseases , the incidence of cardiovascular disease and immune disease. [0003] Fermented milk-containing beverages use fermented milk as the base material, and add stabilizers (pectin, hydroxymethylcellulose, etc.), flavor substances (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 王豪杨博崴章慧郭本恒刘振民徐致远廖文艳韩梅周方方吕昌勇
Owner BRIGHT DAIRY & FOOD