The use of pear fillers in kefir technology
The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin subst...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2018-11-01
|
Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
Subjects: | |
Online Access: | https://nvlvet.com.ua/index.php/food/article/view/2560 |
id |
doaj-71341969e49d4a88bc16cdbe4e34587f |
---|---|
record_format |
Article |
spelling |
doaj-71341969e49d4a88bc16cdbe4e34587f2020-11-25T01:33:13ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852018-11-012090636810.32718/nvlvet90132560The use of pear fillers in kefir technologyN. B. Slyvka0О. R. Myhaylytska1V. O. Nahovska2O. Ya. Bilyk3Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineThe article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.https://nvlvet.com.ua/index.php/food/article/view/2560kefir, fungal kefir ferment, kefir fungi, microflora, pear, cinnamon |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
N. B. Slyvka О. R. Myhaylytska V. O. Nahovska O. Ya. Bilyk |
spellingShingle |
N. B. Slyvka О. R. Myhaylytska V. O. Nahovska O. Ya. Bilyk The use of pear fillers in kefir technology Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології kefir, fungal kefir ferment, kefir fungi, microflora, pear, cinnamon |
author_facet |
N. B. Slyvka О. R. Myhaylytska V. O. Nahovska O. Ya. Bilyk |
author_sort |
N. B. Slyvka |
title |
The use of pear fillers in kefir technology |
title_short |
The use of pear fillers in kefir technology |
title_full |
The use of pear fillers in kefir technology |
title_fullStr |
The use of pear fillers in kefir technology |
title_full_unstemmed |
The use of pear fillers in kefir technology |
title_sort |
use of pear fillers in kefir technology |
publisher |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
series |
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
issn |
2519-268X 2707-5885 |
publishDate |
2018-11-01 |
description |
The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products. |
topic |
kefir, fungal kefir ferment, kefir fungi, microflora, pear, cinnamon |
url |
https://nvlvet.com.ua/index.php/food/article/view/2560 |
work_keys_str_mv |
AT nbslyvka theuseofpearfillersinkefirtechnology AT ormyhaylytska theuseofpearfillersinkefirtechnology AT vonahovska theuseofpearfillersinkefirtechnology AT oyabilyk theuseofpearfillersinkefirtechnology AT nbslyvka useofpearfillersinkefirtechnology AT ormyhaylytska useofpearfillersinkefirtechnology AT vonahovska useofpearfillersinkefirtechnology AT oyabilyk useofpearfillersinkefirtechnology |
_version_ |
1725078725436899328 |