RU2575099C2 - Kefir production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: kefir production method envisages milk pasteurisation, homogenisation, cooling, introduction of a kefir starter containing kefir fungi, ripening, cooling and ageing; before introduction into milk, the kefir starter is subjected to energy treatment with activated water during 3 seconds; the water is activated with microwaves with water specific power equal to 30 W/kg, the frequency equal to 2.45 GHz.

EFFECT: invention allows to intensify the process for production of kefir with increased storage life and improved organoleptic properties.

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Description

The present invention relates to the dairy industry.

From the existing level of technology there is known a method of producing kefir, which includes pasteurization of milk, homogenization, cooling, fermentation with kefir fungi, fermentation, cooling and ripening [1]. The disadvantage of this technical solution is the length of the process of production of kefir.

Closest to the claimed technical solution is a method of producing kefir, which includes pasteurization of milk, homogenization, cooling, fermentation with kefir fungi, which were previously cultivated according to the method of N.S. Queen [2], ripening, cooling, ripening [3]. The disadvantage of this technical solution is the additional hardware design.

The problem to which the invention is directed is to find an operational simple and affordable method for the production of kefir.

This problem is solved due to the fact that the method of production of kefir, which includes pasteurization of milk, homogenization, cooling, making kefir starter culture containing kefir fungi, ripening, cooling and ripening, while kefir fermentation is subjected to energetic treatment with activated water before being introduced into milk for 3 seconds, moreover, the activation of water is carried out by microwaves with a specific power of 30 W / kg of water and a frequency of 2.45 GHz.

The method can be carried out by additional energy exposure to a standard kefir yeast. In this case, the energy effect is carried out by the transfer of scattered energy from activated water. For this purpose, water is activated by direct exposure to microwaves on water (micronization of water) with a frequency of 2.45 GHz and a specific irradiation power of 30 W / kg of water.

Microwave processing of water is calculated by:

where τ is the time of water treatment by microwaves, s;

N _beats - specific power of micronization of water, W / kg;

3600 - conversion factor for converting power from W / h to W / s;

m _n - weight of the sample for microwave processing, kg;

N _p - microwave power, watts.

The control sample was prepared according to existing technology using standard kefir fungi without pre-treatment. A comparative sample of the prototype was prepared according to the existing technology using kefir fungi, which were previously cultivated in milk according to the method of N.S. The queen, and then the sourdough containing these wet kefir fungi, was directly exposed to microwaves, which are tough enough for microorganisms. The sample according to the invention is kefir, prepared according to generally accepted technology using standard kefir fungi, which were also previously cultivated according to the method of N.S. Queen, after which wet kefir fungi were treated with pre-activated water, which has a mild energy effect on microorganisms. In this case, the activation of water was carried out at various specific power exposure to microwaves (MB).

The technical result provided by the given set of features is the intensification of the production process of kefir with an increased shelf life and improved organoleptic characteristics of the finished product.

The invention is confirmed by table 1.

The proposed method for the production of kefir is as follows.

The method of production of kefir involves the pasteurization of milk, homogenization, cooling, introduction of kefir yeast containing kefir fungi, ripening, cooling and ripening. Kefir fungi were cultured in milk according to the method of N.S. The queen. After that, wet kefir fungi were exposed to soft dissipated energy from pre-activated water. In this case, kefir fungi were placed in a thin plastic bag, which was immersed in activated water for 3 seconds. The activation of this water was carried out by microwaves with a specific power of 30 W / kg of water.

The proposed method (according to table 1) allows to reduce the production time of kefir, increase the shelf life and improve its organoleptic characteristics.

Bibliography

1. GOST R 52093-2003. "Kefir. Technical conditions. "

2. Queen N.S. Fundamentals of Microbiology and Hygiene of Milk and Dairy Products / N.S. Queen. - M .: Light and food industry, 1984. - 168 p.

3. Midunits Yu.S. Improving the technology of production of kefir / Yu.S. Midunits // Fundamental research. - 2013, No. 11 (part 5). - S. 885-889.

Claims (1)

A method for the production of kefir, which includes pasteurizing milk, homogenizing, cooling it, introducing kefir yeast containing kefir fungi, ripening, cooling and ripening, wherein the kefir ferment is energized with activated water for 3 seconds before being added to milk, moreover, microwaves activate the water with a specific power of 30 W / kg of water and a frequency of 2.45 GHz.