FIELD: food industry.
SUBSTANCE: one pasteurises milk raw material with acidity of 18-19°T. Then one cools it to a temperature of 45-50°C. One beats it with liquorice roots powder in an amount of 0.2% of the weight of milk and ferment based on kefir fungi - 0.32% of milk weight during 3-4 minutes at a rate of 180 rpm. One ripens the produced mixture during 4-6 hours at a temperature of 22-25°C to 75-85°T. One proceeds with further maturation during 4 hours at a temperature of 7°C to 85-95°T and during 2 hours at a temperature of 4°C to 110°T.
EFFECT: invention allows to reduce the product preparation period under stable acidity increase, improve its organoleptic properties and extend its storage life.
1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR ACCELERATED PRODUCTION OF KEFIR | 2010 |
|
RU2460307C2 |
| YOGHURT PRODUCTION METHOD | 2010 |
|
RU2463796C2 |
| METHOD FOR ACCELERATED PRODUCTION OF BREAD AND BAKERY PRODUCTS | 2010 |
|
RU2425530C1 |
| KEFIR PRODUCTION METHOD | 2010 |
|
RU2444901C1 |
| METHOD FOR DOUGH PREPARATION USING SECONDARY RAW MATERIAL | 2010 |
|
RU2463791C2 |
| PRODUCTION METHOD OF SOUR-MILK PRODUCT FOR FUNCTIONAL FEEDING AND GOOD, PRODUCED BY THIS METHOD | 2007 |
|
RU2354121C2 |
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2529360C1 |
| KEFIR PRODUCTION METHOD | 2013 |
|
RU2543146C2 |
| METHOD FOR PRODUCTION OF A COMPOSITION OF A FERMENTED MILK PRODUCT WITH AN INCREASED IODINE CONTENT WITH THE ADDITION OF AN IODIZED FOOD COMPOSITE | 2021 |
|
RU2764894C1 |
| METHOD OF PREPARING KEFIR YEAST AND METHOD OF OBTAINING SOUR-MILK DRINK OF KEFIR-TYPE WHILE USING THIS YEAST | 0 |
|
SU1195965A1 |
