41 results about "Kefir Grain" patented technology

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.

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the following biological activities: pain relief, blood pressure reduction and inflammation reduction. The present invention also relates to the method of production of the soy kefir powder of the invention. It also relates to the use of the soy kefir powder of the invention for pain relief, blood pressure reduction and inflammation reduction. The invention also relates to methods for pain relief, blood pressure reduction and inflammation reduction by using the soy kefir powder of the invention.

The invention discloses a soybean yoghurt adaptable starter and its preparation method and application, belonging to the field of bioengineering. The preparation method of the soy yogurt adaptable starter comprises the following preparation steps: adding exogenous flora to reconstituted milk and kefir grains for mixed fermentation, transforming the kefir starter after multiple generations of domestication, and transforming the developed The flora structure of Phil's starter changes, and it is used to ferment soybean milk to produce soy yoghurt. It can biotransform soybean isoflavones and increase the concentration of genistein and daidzein in soy yoghurt. The modified kefir grains are used to make starter fermented soymilk, and a smooth and nutritious kefir soy yogurt can be developed, which can improve the absorption and utilization of plant protein by the human body, increase the probiotics in soy yogurt, and can Soy isoflavones were biotransformed to increase the concentration of genistein and daidzein in soy yogurt, thereby increasing the bioavailability of soy isoflavones.

The invention discloses a Kefir grain ginseng fermentation liquid and a kluyveromyces marxianus ginseng fermentation liquid. According to the Kefir grain ginseng fermentation liquid, a kefir grain isinoculated in a ginseng pulp by weight percent for fermenting, a rare saponin Rg3 is increased by 134.7% after the fermentation, and a ginseng saponin Rd is increased by 104.5%, and besides, the flavor of a ginseng fruit and the barbecue flavor are added; according to the kluyveromyces marxianus ginseng fermentation liquid, kluyveromyces marxianus is inoculated in the ginseng pulp by weight percent for fermenting, the content of the ginseng saponin Rg3 is 3.31 mg / g after the fermentation, and meanwhile, a special fragrance is produced; and the Kefir grain is used to ferment the ginseng, the Kefir grain ginseng fermentation liquid is safe to eat, moreover, the taste of the ginseng is improved, the content of the rare saponin is increased, the medicinal value of the ginseng is higher, and the intestinal absorption functionality is strong.

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

The present invention provides a novel polypeptide preservative and a preparation method thereof. The preparation method comprises the following steps: Tibet Kefir grains at the late logarithmic growth stage are inoculated into pure milk, the pure milk is subjected to sealed static fermentation at 30-40 DEG C until a part of curd is produced; the pure milk is added, a liquid fermented milk is drawn in a sterile environment and coated on a MC-solid medium and a MRS solid medium plate respectively, and the mixture is then sealed and cultured; after completion of the culture, bacterial colonies and the medium in the culture dish are added into pure milk, and at the same time, carbon and nitrogen sources are added, and the mixture is placed in a temperature of 30-35 DEG C to be fermented for 65-75 hours; and after the completion of the fermentation, the fermented milk is centrifuged to remove precipitates, the pH value of the resulted supernatant is adjusted to 2-5, the treated fermented milk is maintained at 8-10 DEG C for 60-120 min, then the fermented milk is centrifuged, the obtained precipitate is dried into a powder, and the powder is subjected to cryopreservation, thereby obtaining the natural novel polypeptide preservative. The present invention also provides a use method of the natural novel polypeptide preservative. The novel polypeptide preservative is safe and hygienic, natural and non-toxic, high-efficient, and broad in spectrum and stable in performance, and can be widely applied in the field of fresh fruit preservative.

Portable reusable fermenter for easy preparation of homemade kefir with use of kefir grains restrained in the plastic chamber submerged in the milk. Chamber has large number of halls for easy access of milk to kefir grains. The size of halls is significantly smaller that the size of kefir grains in order to keep grains inside chamber but big enough for free access to milk. Portable fermenter with the same set of grains is reusable. Drinking of kefir can be done through plastic straw without of separation of grains and ready kefir.