[go: up one dir, main page]

RU2014104629A - METHOD FOR PRODUCING TIBETAN KEFIR - Google Patents

METHOD FOR PRODUCING TIBETAN KEFIR Download PDF

Info

Publication number
RU2014104629A
RU2014104629A RU2014104629/10A RU2014104629A RU2014104629A RU 2014104629 A RU2014104629 A RU 2014104629A RU 2014104629/10 A RU2014104629/10 A RU 2014104629/10A RU 2014104629 A RU2014104629 A RU 2014104629A RU 2014104629 A RU2014104629 A RU 2014104629A
Authority
RU
Russia
Prior art keywords
milk
tibetan
ripening
fungi
cooling
Prior art date
Application number
RU2014104629/10A
Other languages
Russian (ru)
Other versions
RU2575098C2 (en
Inventor
Ирина Анатольевна Смирнова
Елена Михайловна Лобачева
Ирина Александровна Еремина
Алина Джониевна Гулбани
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кемеровский технологический институт пищевой промышленности"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кемеровский технологический институт пищевой промышленности" filed Critical Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кемеровский технологический институт пищевой промышленности"
Priority to RU2014104629/10A priority Critical patent/RU2575098C2/en
Priority claimed from RU2014104629/10A external-priority patent/RU2575098C2/en
Publication of RU2014104629A publication Critical patent/RU2014104629A/en
Application granted granted Critical
Publication of RU2575098C2 publication Critical patent/RU2575098C2/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

Способ производства кисломолочного напитка с использованием гриба тибетского молочного, включающий пастеризацию молока, гомогенизацию, его охлаждение, заквашивание тибетскими грибками, которые предварительно культивируют в молоке, сквашивание, перемешивание, охлаждение, созревание и до охлаждение, отличающийся тем, что тибетские грибки культивируют в молоке при соотношении грибки:молоко 1:10-1:50, сквашивание проводят при температуре 30-35°C в течение 10-18 ч, созревание при 10-18°C в течение от 12 до 48 ч.A method for the production of a fermented milk drink using a Tibetan milk mushroom, including pasteurization of milk, homogenization, cooling, fermentation with Tibetan fungi that are pre-cultivated in milk, fermentation, stirring, cooling, ripening and cooling, characterized in that Tibetan fungi are cultivated in milk at the ratio of fungi: milk 1: 10-1: 50, ripening is carried out at a temperature of 30-35 ° C for 10-18 hours, ripening at 10-18 ° C for 12 to 48 hours

Claims (1)

Способ производства кисломолочного напитка с использованием гриба тибетского молочного, включающий пастеризацию молока, гомогенизацию, его охлаждение, заквашивание тибетскими грибками, которые предварительно культивируют в молоке, сквашивание, перемешивание, охлаждение, созревание и до охлаждение, отличающийся тем, что тибетские грибки культивируют в молоке при соотношении грибки:молоко 1:10-1:50, сквашивание проводят при температуре 30-35°C в течение 10-18 ч, созревание при 10-18°C в течение от 12 до 48 ч. A method for the production of a fermented milk drink using a Tibetan milk mushroom, including pasteurization of milk, homogenization, cooling, fermentation with Tibetan fungi that are pre-cultivated in milk, fermentation, stirring, cooling, ripening and cooling, characterized in that Tibetan fungi are cultivated in milk at the ratio of fungi: milk 1: 10-1: 50, ripening is carried out at a temperature of 30-35 ° C for 10-18 hours, ripening at 10-18 ° C for 12 to 48 hours
RU2014104629/10A 2014-02-10 Tibetan kefir production method RU2575098C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2014104629/10A RU2575098C2 (en) 2014-02-10 Tibetan kefir production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2014104629/10A RU2575098C2 (en) 2014-02-10 Tibetan kefir production method

Publications (2)

Publication Number Publication Date
RU2014104629A true RU2014104629A (en) 2015-08-20
RU2575098C2 RU2575098C2 (en) 2016-02-10

Family

ID=

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117547010A (en) * 2023-10-26 2024-02-13 南京汇肽生物科技有限公司 Method for time-sharing pressure-assisted fermentation of natural milk-flavored base material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117547010A (en) * 2023-10-26 2024-02-13 南京汇肽生物科技有限公司 Method for time-sharing pressure-assisted fermentation of natural milk-flavored base material

Similar Documents

Publication Publication Date Title
EA201692283A1 (en) METHOD OF OBTAINING A FERMENTED MILK PRODUCT WITH IMPROVED CONTROL CONTINUOUS CONTINUATION CONTROL
BR112017027640A2 (en) fermented milk inoculated with both lactic acid bacteria (lab) and bacillus
EA201890407A1 (en) BACTERIA LACTOBACILLUS FERMENTUM REDUCING THE CONCENTRATION OF ACETALDEHYDE
EA036597B9 (en) Production of yogurt
RU2010139917A (en) METHOD FOR MANUFACTURE OF SAVED MILK-CONTAINING OAT FOOD PRODUCT
SG11201810978VA (en) Streptococcus thermophilus fermentation promoting agent
RU2014104629A (en) METHOD FOR PRODUCING TIBETAN KEFIR
RU2013136138A (en) METHOD FOR PRODUCING A DAIRY PRODUCT
RU2013113077A (en) METHOD FOR PRODUCING MILK-FERROUS PRODUCED MILK PRODUCT
RU2014127201A (en) METHOD FOR PRODUCING SYMBIOTIC BREASTED PRODUCT
RU2013147071A (en) METHOD FOR PRODUCING A SUBSTITUTE FOR A FERRO-DAIRY PRODUCT
PH22017000959Y1 (en) Process of producing lubeg (syzygium sp.)-flavored yoghurt
UA76223U (en) METHOD OF PRODUCTION OF SOIL DAIRY PRODUCT
RU2015130507A (en) A method of obtaining a fermented plant material
RU2012109254A (en) METHOD FOR PRODUCING A DAIRY PRODUCT
RU2013154293A (en) METHOD FOR PROTECTING Dairy Products From Spoilage With Mushrooms
RU2013101220A (en) METHOD FOR PRODUCING MILK-FERROUS DRINKED DRINK
RU2010116681A (en) METHOD FOR ACCELERATED PRODUCTION OF KEFIR
RU2014132908A (en) METHOD FOR PRODUCING Cottage Cheese "VIOLETTE" CREAMY BY SEPARATION AND DOUBLE PASTERIZATION
RU2011116343A (en) METHOD FOR PREPARING FERTILIZED DRINKS
Yazdanpanad et al. EVALUATION OF AMYLOLYTIC ACTIVITY OF LACTOBACILLUS ISOLATES FROM TRADITIONAL SOURDOUGHS
RU2012152361A (en) METHOD FOR PRODUCING SOFT CHEESE
RU2013101361A (en) METHOD FOR PREPARING YOGHURT "YOGHURT-TAR" FROM FROZEN MOBILE MILK
PH22017000207U1 (en) Method of preparing keseo with probiotics and malunggay
RU2014148847A (en) GETTING A SOUR-MILK DRINK FROM A FUNCTIONAL FURNISHING FURNACE WITH VEGETABLE FILLERS "APPLE +"