CN101530131A

CN101530131A - Method for preparing Kefir sour milk

Info

Publication number: CN101530131A
Application number: CN200810091035A
Authority: CN
Inventors: 于岚; 刘莉; 曹访
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-04-10
Filing date: 2008-04-10
Publication date: 2009-09-16

Abstract

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.

Description

A kind of production method of Kefir sour milk

Technical field:

The invention belongs to the dairy products development field, particularly a kind of production method of utilizing Kai Feier grain fermentation yogurt.

Background technology:

The Kai Feier grain is a kind of traditional yogurt fermentation original seed, it has irregular profile, curl in the surface, out-of-flatness, shape is as cauliflower, and sweet milk is after the fermentation of Kai Feier grain, and its fat, protein and lactose be degrading in various degree all, free fatty, volatile fatty acid and amino acid whose content raise to some extent, thereby make protein and fat be easy to digest and assimilate.Kefir sour milk also has broad spectrum antibacterial, and pathogeny microorganisms such as Shigella, salmonella are had very strong inhibitory action; Secondly a large amount of probios that also contain in the Kefir sour milk can be kept microecological balance in the enteron aisle, the absorption that helps digest, and active material wherein then can reduce the level of blood cholesterol, plays the effect of angiocardiopathy preventing; In addition, the capsular polysaccharide that produces during the fermentation of Kai Feier grain has the effect that suppresses cancer cell multiplication etc.Just because of the nutrition of Kefir sour milk, antibiotic and health-care efficacy, its production has obtained people's extensive concern.

But the flavour that Kefir sour milk has because of itself can not well generally adapt to Asians's taste, and the unstability that exists of each fungus strain of Kai Feier, and has limited the possibility of its large-scale production, has also just limited its popularization.

Summary of the invention:

The objective of the invention is to, provide a kind of solidify attitude good, have delicate fragrance, long shelf-life, do not add the production method of the obvious and more stable Kai Feier grain fermentation yogurt of any thickener, spices and anticorrisive agent, health care.

Description of drawings:

1) Fig. 1 is the fermented bacterium that the present invention adopts---the thalli granule form when the Kai Feier grain is cultivated in fresh milk for No. 1, Fig. 2 is the thalli granule form that is used for No. 1, the Kai Feier grain of preservation after drying.The particle of No. 1 bacterium of Kai Feier grain is bigger, and the thalli granule of cultivating with fresh milk is milky white or faint yellow, and it is yellow that the thalli granule after drying is.

2) Fig. 3 is fermented bacterium---the thalli granule form that the Kai Feier grain is grown for No. 2 that the present invention adopts in fresh milk, and Fig. 4 is the thalli granule form that is used for No. 2, the Kai Feier grain of preservation after drying.No. 2 thalli granules of Kai Feier grain are smaller, and the thalli granule of cultivating with fresh milk is creamy white, and the thalli granule after drying is faint yellow.

3) difference of No. 2, No. 1, Kai Feier grain and Kai Feier grain is: 1. the size of thalli granule is different with form; 2. the fungus strain difference that contains in the thalli granule.

Embodiment:

Technical scheme of the present invention is:

1) raw milk is sterilized and is cooled to 20～30 ℃.

2) insert Kai Feier grain No. 1 and No. 2, inoculum concentration is 2～5%, 20～30 ℃ and cultivated 15～24 hours

3) filter taking-up Kai Feier grain No. 1 and No. 2, filtrate is mixed in certain proportion as leavening 1 and leavening 2.

4) mixed culture fermentation agent is inserted in the raw milk after the sterilization with 2～5% inoculum concentration, 20～45 ℃ of temperature-variable fermentation 4～6h stop when raw milk is solidified;

5) measuring pH is 3.8～4.5, in 4 ℃ of refrigerations 2～4 hours, adds carbohydrate, and even matter is canned.

The Kai Feier grain that filters out with sterile gauze is stored in the sweet milk of sterilization after the sterilized water washing, changes sweet milk weekly one time.The technical program is suitable

Be used to adopt the mixture of animal breast or animal and plant breast to carry out the fermenting and producing Kefir sour milk as raw milk.

The invention has the advantages that:

1) adopt two kinds of different Kai Feier grains to prepare mixed culture fermentation agent.Because the ratio of each fungus symbiotic system is wayward in the Kai Feier grain, also have at present to adopt and separate each fungus strain earlier, announcement is cultivated back preparation mixed culture fermentation agent separately and is produced the Kai Feier drink, but local flavor and nutrition all are not so good as the Kai Feier of natural Kai Feier grain fermentation gained.The present invention forms mixed culture fermentation agent by adopting two kinds of different leavenings, and excellent flavor, the fungus strain ratio of utilizing this mixed culture fermentation agent fermentation to obtain Kefir sour milk are more stable.

2) adopt temperature-variable fermentation, well improved the local flavor of Kai Feier, the flavour that the Kefir sour milk of single temperature fermentation gained has can not well adapt to popular taste, the Kai Feier that produces by temperature-variable fermentation is owing to improve temperature in the later stage, and the growth vigor that has increased Bacillus acidi lactici makes the mouthfeel of Kefir sour milk obtain very big improvement.

3) owing to contain two kinds of Kai Feier fungus symbiotic systems, and the Kai Feier original seed itself has stronger contamination resistance, the Kefir sour milk of production, solidify attitude good, have delicate fragrance, long shelf-life, do not add any thickener, spices and anticorrisive agent.

4) technology of Sheng Chaning, equipment require simply, and price is low.

Embodiment one

1) bacterial classification: Kai Feier grain 1 and Kai Feier grain 2

2) actication of culture: the fresh cow milk sterilization also is cooled to 20～30 ℃, and inoculum concentration is 2～5%, 20～30 ℃ and cultivated 24～48 hours.

3) preparation of leavening: the fresh cow milk sterilization also is cooled to 20～30 ℃, the inoculum concentration of No. 1, Kai Feier grain and No. 2 is 2～5%, 20～30 ℃ cultivated 15～24 hours, filtered out the Kai Feier grain with sterile gauze, bacterial classification is preserved after the sterilized water washing, and filtrate is leavening.Leavening 1 and leavening 2 are mixed in certain proportion, make mixed culture fermentation agent.

4) preparation of Kefir sour milk: mixed culture fermentation agent is inserted in the fresh cow milk after the sterilization with 2～5% inoculum concentration, and 20～45 ℃ of temperature-variable fermentation 4～6h in 4 ℃ of refrigerations 2～4 hours, add 4% sugar, and even matter is canned.

Embodiment two

1) bacterial classification: Kai Feier grain 1 and Kai Feier grain 2

3) preparation of leavening: fresh cow milk and soya-bean milk (1:1 volume ratio) are sterilized and are cooled to 20～30 ℃, the inoculum concentration of No. 1, Kai Feier grain and No. 2 is 2～5%, 20～30 ℃ cultivated 15～24 hours, filtered out the Kai Feier grain with sterile gauze, bacterial classification is preserved after the sterilized water washing, and filtrate is leavening.Leavening 1 and leavening 2 are mixed in certain proportion, make mixed culture fermentation agent.

4) preparation of Kefir sour milk: mixed culture fermentation agent is inserted in the soya-bean milk after the sterilization with 2～5% inoculum concentration, and 20～45 ℃ of temperature-variable fermentation 4～6h in 4 ℃ of refrigerations 2～4 hours, add 6% sugar, and even matter is canned.

Example three

1) bacterial classification: Kai Feier grain 1 and Kai Feier grain 2

4) preparation of Kefir sour milk: mixed culture fermentation agent is inserted in the fresh cow milk after the sterilization with 2～5% inoculum concentration, and 20～45 ℃ of temperature-variable fermentation 4～6h were in 4 ℃ of refrigerations 2～4 hours.

5) get fermentation gained yogurt 0.5mL, be diluted to 10 ^-6Doubly, coating tomato culture medium (50% tomato juice, 1.5% agar) flat board changes 37 ℃ in 30 ℃ of cultivations and cultivated 2 days after 3 days.

6) plate count obtains in the fermentation yogurt ratio of main fungus strain.

7) repeat above experiment 3 times, obtain results averaged.

8) the plate count result is, the ratio of each fungus strain is in fermentation yogurt: heat-resisting kluyveromyces: inferior sieve kluyveromyces: Bacillus acidi lactici: streptococcus lactis=1:2:8:365.The result of three repeated experiments shows, the ratio kept stable of each fungus strain in the fermentation yogurt.

Claims

1. Kefir sour milk, its composition comprises: water, sucrose, raw milk.It is characterized in that: yogurt is formed by two kinds of different Kai Feier grain fungus strain co-fermentation.

2. according to 1, it is characterized in that: described raw milk is the mixture of animal breast or animals and plants breast.

3. the production method of claim 1 or 2 described Kefir sour milks is characterized in that:

A. raw milk is sterilized and is cooled to 20～30 ℃;

B. the activation culture of two kinds of Kai Feier grains;

C. inoculum concentration is 2～5%;

D.20～30 ℃ fermentation is 15～24 hours;

E. filter and obtain leavening 1 and 2;

F. two kinds of leavenings mix;

G. the mixed culture fermentation agent inoculum concentration 2～5%;

H.20～45 ℃ temperature-variable fermentation 4～6h;

I. canned.

4. the production method of Kefir sour milk according to claim 3, it is characterized in that: the cultural method of described Kai Feier grain comprises: the washing of Kai Feier grain in sterilized water, add in the raw milk, cultivated 24～48 hours for 20～35 ℃, when treating curdled milk, the Kai Feier grain is separated with curdled milk, and the process of cyclic washing and cultivation.

5. according to the production method of claim 3 or 4 described Kefir sour milks, it is characterized in that: described raw milk is the mixture of animal breast or animals and plants breast.