RU2529360C1 - Kefir production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves dry milk reconditioning by way of its mixing with water preliminarily activated by way of ultrasonic cavitation. Then the mixture of dry milk and activated water is treated by ultrasonic cavitation, maintained during 1-2 hours and standardised, pasteurised, fermented by way of introduction of a kefir fungi starter in an amount of 5%, cooled to 14-16°C, aged and dispensed.

EFFECT: invention allows to reduce the kefir production process duration and enhance the kefir taste properties and nutritive value.

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Description

The invention relates to the dairy industry and is intended for use in the production of yogurt based on reconstituted milk.

A known method of producing kefir, including normalization, pasteurization of milk raw materials, homogenization, cooling to a fermentation temperature, fermentation with 1-3% kefir fungal or 3-5% production ferment, fermentation to pH 4.65-4.5, cooling at rest 1, 0-1.5 h, stirring, cooling to 14-16 ° C for 3-4.5 h, ripening for 9-13 h with stirring, packaging, cooling to 6 ± 2 ° C and storage (Technological instruction for the production of kefir, 06/18/1987). Kefir obtained in this way has a characteristic taste, aroma and texture, but cannot be stored for a long time due to deterioration in taste and texture after a few days.

A known method of producing kefir, including normalization, double pasteurization of milk at temperatures of 87 ° C, then 105 ° C, homogenization, cooling, making kefir fungal yeast, fermentation. After ripening, when the pH of the clot reaches 4.7–4.75, it is cooled to a ripening temperature of 14–16 ° C (RU 2453125, IPC A23C 9/127, announced December 9, 2010, published on June 20, 2012). The invention allows to extend the shelf life of the finished product, as well as improve its taste and texture. However, the technology is time consuming and economical due to double pasteurization.

Recently, the use of high-intensity ultrasonic vibrations is known, which makes it possible to accelerate many technological processes occurring in the product. Recent studies on the effect of acoustic cavitation effects on dairy raw materials suggest the use of this method in dairy production technologies. However, almost all dairy production technologies provide for the heating of milk or raw milk to sufficiently high temperatures, which destroys the useful components of milk and thereby reduces the quality of the resulting dairy product.

Closest to the claimed is a method of producing kefir, including the restoration of milk powder by mixing it with water, aging, normalization, pasteurization, cooling, fermentation by making kefir fungus yeast, cooling to 14-16 ° C, maturation and bottling (L.I. Stepanova. Handbook of a dairy production technologist. Technology and formulations, vol. 1. Whole milk products. St. Petersburg: GIORD. 2000, pp. 117-122).

The basis of the invention is a technical problem, which consists in reducing the temperature effect on the beneficial components of raw milk during its recovery, reducing the duration of the process of production of kefir and increasing its taste and nutritional value.

This problem is solved in that in the method of producing kefir, including the restoration of milk powder by mixing it before dissolving with water, aging, normalization, pasteurization, cooling, fermentation, cooling, ripening and bottling, according to the invention, when reconstituted before adding milk powder to water the latter is preliminarily activated by ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz with an exposure of 3 minutes at an ultrasonic vibration power of 120-160 W, then milk powder is introduced into it, then with a mixture of powdered milk and activated water is again treated with ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz, exposure for 1-3 minutes with an ultrasonic power of 120-160 W, exposure is carried out for 1-2 hours, and after normalization and pasteurization, the fermentation is carried out by adding kefir yeast fungus in an amount of 5% with cooling to a temperature of 14 ... 16 ° C.

The use of activated water in the recovery of milk powder eliminates the heating of water from the technological process, as well as reduce the production time of the reconstituted milk product by reducing and eliminating certain technological steps. In addition, the use of activated water in the recovery of milk powder intensifies the ongoing processes while mixing the mixture (protein swelling, achieving normal density and viscosity, etc.), which reduces the duration of the entire technological process for the production of a dairy product.

Repeated ultrasonic treatment of the mixture of milk powder and water provides a decrease in the solubility index of milk powder, the completeness of recovery of the components of milk powder, homogenization and sterilization of the finished product, which reduces the duration of the pasteurization phase of the reconstituted raw milk. The homogeneity of the component composition of raw milk (high availability for fermentation) and the absence of extraneous microflora (the effect of a sterilizing factor), which is confirmed by reductase breakdown, provides further development of kefir with an increase in the development of beneficial microflora and the activity of lactic acid fermentation, which accelerates the achievement of the required acidity of fermented milk product, and also forms the taste of kefir.

The results of the assessment of quality indicators confirming the foregoing are given in the table.

An increase in the mass fractions of the components of raw milk determines the increase in the intensity of the course of lactic acid fermentation. This is also confirmed by the results of changes in the active acidity of the fermented milk product after 5, 8 and 10 hours (data in the table). It also characterizes the formation of a more complete taste (elimination of water content), which determines the improvement of the organoleptic characteristics of the product and, as a result, its consumer properties.

The sterilizing effect of cavitation treatment characterizes the possibility of reducing the pasteurization time of the product produced by the proposed technology to 10 minutes (an experimental sample was obtained using the technology with this pasteurization time). All of the above determines the possibility of reducing the technological cycle of production of kefir.

The activation of water was carried out on the basis of electrophysical effects on it by ultrasonic cavitation on an ultrasonic technological apparatus, for example, the Volna-M series (model UZTA-0.4 / 22-OM), which has the following characteristics:

- power - 400 W;

- radiation intensity of not less than - 10 W / cm ² ;

- continuous operation time - 8 hours;

- diameter of the radiating surface is 45 mm.

The proposed method for producing kefir is carried out in the following way.

Example 1

To obtain kefir use reconstituted milk powder. The water used to reconstitute milk powder is treated with ultrasonic action at a frequency of mechanical vibrations of 22 kHz with an ultrasonic vibration power of 120 W (≈30% power of the exposure factor of the above ultrasound machine) for 3 minutes. Then, milk powder in a concentration of 10% is introduced into it and the mixture of milk powder and water is re-treated with ultrasound with a frequency of mechanical vibrations of 22 kHz with an ultrasonic vibration power of 120 W for 1 minute. The mixture is aged for 2 hours to restore proteins and achieve the desired density, normalized, pasteurized at a temperature of 60 ± 2 ° C for 15 minutes, cooled to a fermentation temperature, add 5% kefir yeast, ferment, cool to 14 ° C, allowed to mature for 8 hours, poured. The activation of water reduces the exposure time for the recovery of the components of milk powder, the shorter exposure time during pasteurization reduces the negative effect of high temperatures on the components of raw milk, a high proportion of which determines the depth of milk-fermentation with the formation of a specific sour-milk taste of kefir.

Example 2

To obtain kefir use reconstituted milk powder. The water used to reconstitute powdered milk is treated with ultrasonic exposure at a frequency of mechanical vibrations of 22 kHz at an ultrasonic vibration power of 140 W (≈30% power of the acting factor of the above ultrasound apparatus) for 3 minutes. Then, powdered milk is introduced into it at a concentration of 10% and the mixture of milk powder and water is re-treated with ultrasound with a frequency of mechanical vibrations of 22 kHz with an ultrasonic vibration power of 140 W for 3 minutes. The mixture is aged for 1 hour to restore proteins and achieve the desired density, normalized, pasteurized at a temperature of 60 ± 2 ° C for 10 minutes, cooled to a fermentation temperature and add 5% kefir yeast, fermented, cooled to 16 ° C, allowed to mature for 8 hours, poured. The exposure time is reduced due to cavitation treatment of water and milk, providing a higher penetrating ability of water and the destruction of agglomerates of powdered milk to individual particles, which, in addition, homogenizes the mixture. The sterilizing effect of ultrasound allows to reduce the pasteurization time, which ensures the preservation of the beneficial properties of raw milk, and also forms the optimal environment for the development of lactic acid bacteria introduced kefir fungus, causing kefir with high taste properties.

Example 3

The water used to reconstitute powdered milk is treated with ultrasonic action with a frequency of mechanical vibrations of 22 kHz at an ultrasonic vibration power of 160 W for 3 minutes. Then, powdered milk is introduced into it at a concentration of 10% and the mixture of milk powder and water is re-treated with ultrasound with a frequency of mechanical vibrations of 22 kHz at an ultrasonic vibration power of 160 W for 3 minutes.

After exposure for 1 hour, the reconstituted milk is normalized, pasteurized at 65 ± 2 ° C without exposure, cooled to a fermentation temperature and add 5% kefir yeast, fermented, cooled to 15 ° C, allowed to ripen for 8 hours pour out. Production time is reduced without changing the consumer properties and quality of kefir.

The proposed method can be applied at dairy enterprises for the production of kefir with high consumer (taste) properties, nutritional value and safety indicators while reducing the production cycle.

Table Estimated indicator Indicator value by standard actual sample restored according to the standard scheme (prototype) sample reconstructed using ultrasonic cavitation (proposed method) Solubility index, cm ³ no more than 0.2 0,045 0.018 Mass fraction of protein,%, not less 2,8 2.69 2.88 Mass fraction of fat,% - 0.05 0.9 Mass fraction of lactose,% - 3.52 3.71 Reductase test not less than 5.5 hours more than 5.5 hours / I cl. more than 5.5 hours / I cl. Kefir kefir pH after 5 hours - 5.97 5.45 after 8 hours - 5.26 4.73 after 10 hours - 4.84 4.47 Taste Pure, sour-milk, without extraneous taste. Spicy, yeast flavor allowed. Sour milk, somewhat heterogeneous, without extraneous shades. Pure, uniform, sour milk, without extraneous shades.

Claims (1)

A method of producing kefir, including the restoration of milk powder by mixing it with water, aging, normalization, pasteurization, cooling, fermentation by adding 5% kefir yeast yeast, cooling to 14-16 ° C, ripening and bottling, characterized in that before mixing milk powder with water, the latter is pre-activated by ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz with an exposure of 3 minutes at an ultrasonic vibration power of 120-160 W, then a mixture of milk powder and activated water treated with ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz with an exposure of 1-3 minutes at a power of ultrasonic vibrations of 120-160 watts and incubated for 1-2 hours