Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Уральский государственный экономический университет" (ФГБОУ ВПО "УрГЭУ") (RU)
发明人:
Казаков Андрей Васильевич (RU)
申请号：
RU2013151032/10
公开号：
RU2013151032A
申请日:
2013.11.15
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A process for the production of whey beverage comprising whey with filler mixing, heating, cooling, application of yeast, souring and cooling the beverage, characterized in that the mixing of unfiltered whey produced from agar-agar, inulin, lactulose steviziodom and flavor in the bioreactor, the resulting the mixture was stirred and heated at a temperature of 115-121 ° C and 0.7-1 atm overpressure for 30-60 minutes at a rotary shaker at a rotation speed of 15-20 rev / min, the mixture was sterilized oh azhdayut to 38-40 ° C, as well as fermenting material is liquid freshly prepared daily dietary supplements "Euflorin-B», containing Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adolescentis Bifidobacterium infantis, liquid freshly prepared daily dietary supplements "Euflorin-L», containing Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, a well as a liquid culture daily thermophilic Streptococcus (Streptococcus thermophilus) and a liquid culture daily propionibacteria (Propionibacterium freudenreichii), based on the rate of 3-5% BAA "Euflorin-B", 0.5-1% BAA "Euflorin -L »), 2-3% liquid overnight culture of lactic thermophile nyh streptococci and 0.5-1% overnight culture liquid to the volume of propionibacteria sown mixture stirring the resulting mixture in a bioreactor with the stirrer at a speed of 15-20 rev / min, stirring was carried out for 10-15 minutes, to acidify the mixture at a temperature of 37 -39 ° C under anaerobic conditions to form a turbid liquid acidity 100-130 ° T, the duration of fermentation is 6.8 hours, the resulting fermented milk whey make 0.1 wt.% pre-prepared and sterilized aqueous solution lim1. Способ производства сывороточного напитка, предусматривающий смешивание молочной сыворотки с наполнителем, нагревание, охлаждение, внесение закваски, сквашивание и охлаждение напитка, отличающийся тем, что смешивание нефильтрованной молочной сыворотки производят с агар-агаром, инулином, лактулозой стеви
