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Kefir fermented dairy product and preparation method thereof

A technology for kefir fermented milk and fermented milk products, which is applied in the field of kefir fermented milk products and its preparation, can solve the problems that strains have not been included in the list of strains, optimize strain combinations and process conditions, and enhance development Phil flavor and bubble taste, the effect of improving fermentation metabolites

Pending Publication Date: 2020-04-10
朴诚乳业(集团)有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the publication number CN104542966B discloses a fermented milk containing Lactobacillus kefir and its preparation method for intestinal regulation. It is prepared by using a strain with probiotic function isolated from kefir grains as the main starter This strain has not been included in the "List of Strains Available for Food", and there are limitations in large-scale industrial application at present

Method used

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  • Kefir fermented dairy product and preparation method thereof
  • Kefir fermented dairy product and preparation method thereof
  • Kefir fermented dairy product and preparation method thereof

Examples

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preparation example Construction

[0039] In a second aspect, the present invention provides a method for preparing kefir fermented milk products as described in the first aspect, comprising the steps of:

[0040]After the animal milk is cleaned and pre-sterilized in sequence, acid fruit juice and sugar are added, stirred until the sugar is completely dissolved in the animal milk, and then the first homogeneous treatment is carried out. After sterilization and cooling, the compound bacteria are inserted into the Fermentation is carried out to obtain fermented milk, and then a second homogeneous treatment is carried out to obtain kefir fermented milk products.

[0041] In one embodiment, the conditions of the first homogenization treatment are: a homogenization temperature of 60-65° C., and a homogenization pressure of 100-400 bar.

[0042] In one embodiment, the conditions of the second homogenization treatment are: a homogenization temperature of 10-20° C., and a homogenization pressure of 100-400 bar.

[004...

Embodiment 1

[0047] In order to study the fermentation characteristics of different strains, this example adopts the following method to prepare dairy products: Weigh the following raw materials in weight percentage: citric acid concentrated juice (calculated as citric acid) 0.5‰, white sugar 5%, bacteria Seed 0.05‰, the balance of raw milk; after the raw milk has been cleaned and pre-pasteurized, slowly add lemon juice dropwise at 15°C under stirring, and after stirring evenly, add white sugar, and stir until the white sugar is completely After dissolving, homogenize at 60-65°C and 250 bar, sterilize and cool to the fermentation temperature shown in Table 1, then inoculate the strains, heat-preserve and ferment, start stirring for 10 minutes every hour after inoculation, and the fermentation ends in the third hour Stir and continue to ferment until the pH value is 4.6 to obtain fermented milk. After stirring the fermented milk evenly, homogeneously process the fermented milk under the cond...

Embodiment 2

[0052] In order to study the influence of different bacterial species combinations on the sensory evaluation of dairy products, the following method was used in this example to prepare dairy products: Weigh the following raw materials by weight percentage: citric acid concentrated juice (calculated as citric acid) 0.5‰, white 5% granulated sugar, the amount of bacteria added is shown in Table 2, and the remaining amount of raw milk; after the raw milk has been cleaned and pre-pasteurized, slowly add lemon juice dropwise at 15°C while stirring, and stir evenly Finally, add white granulated sugar, stir until the white granulated sugar is completely dissolved, homogenize at 60-65°C and 250bar, sterilize and cool to 28-32°C, inoculate strains, keep warm and ferment, start stirring for 10 hours after inoculation After 3 hours of fermentation, the stirring was stopped, and the fermentation was continued until the pH value was 4.6 to obtain fermented milk. After the fermented milk was...

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Abstract

The invention discloses a kefir fermented dairy product and a preparation method thereof. The kefir fermented dairy product comprises the following raw materials in percentage by weight: 0.001-0.2% ofa composite strain, 0-10% of sugar, 0-0.1% of acidic fruit juice and the balance of animal milk, wherein the composite strain is at least one selected from lactococcus, lactobacillus, bifidobacterium, streptococcus and leuconostoc. According to the invention, fermentation characteristics of different strains are utilized to optimize strain combination and process conditions, and a production process meeting requirements of national laws and regulations is obtained, so that flavor and quality of traditional kefir products can be kept, and industrial production of kefir products can be realized. Meanwhile, through a stirring fermentation process and addition of acidic fruit juice, citric acid metabolic pathway products of the strains can be improved, and Kafel flavor and bubble taste of theproduct can be enhanced.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a kefir fermented milk product and a preparation method thereof. Background technique [0002] Kefir (Kefir) is a traditional fermented product, generally using cow's milk or goat's milk as raw material, using kefir grains as a starter, and fermenting a kind of acid, alcohol and a small amount of CO 2 alcoholic fermented dairy products. Kefir grains are a special granular structure formed by the symbiosis between several lactic acid bacteria and yeast and other microorganisms. During the fermentation process, ethanol and a small amount of CO are metabolized. 2 , making kefir products have a special fermented flavor, slight sparkling and alcoholic taste. For large-scale industrial production, kefir grains have the disadvantages of variable bacterial phase, difficult control, too much trouble for grain recovery, cleaning and reprocessing. Using lactic acid bacteria and yeasts with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/1307A23C9/1203
Inventor 刘爱萍蒋菁莉苗云清逄金标刘佩东代青梅顾永娟
Owner 朴诚乳业(集团)有限公司
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