Use of hop extract in the biotechnology of kefir beverage

Abstract

Kefir napoi is prepared by fermentation of cow's milk with dry kefir sourdough "Kefir VIVO", in order to avenge living kefir fungi at a high concentration. Such products are superbly appropriate for the human body. Under the hour of fermentation of milk sum (the passage of mixed lactic acid fermentation of lactose), there is a large number of biologically active speeches, brown for the human body, and a high concentration of products in the metabolism of lactic acid bacteria – lactic acid. An increase in the level of lactic acid in kefir infusions sprays the appearance of wadi in them (sour relish and smell). It should be accompanied by the exchange of the term savings and their survival by dairy products up to no more than 3–5 decibels. The term of admissibility is higher than the indicated products before the conservation, the introduction of preservatives in the process of the selection of preservatives, the proteo biological value of kefir drink is reduced. The method of work is the determination of the dossile value of the hop extract in the biotechnology of kefir drink. Zokrem, adding hop extract to the increase in vigor (reduction of organoleptic characteristics) more than that indicated to the product and the increase in terms of its conservation. The study of bioinformatics, microbiological, biotechnological and statistical methods was carried out. Prepared 3 shots of fermented milk drink. Control – 1 (K) for traditional technology based on the starter "Kefir VIVO"; the last – 2 (D1) from the above indicated type of sourdough in the amount of 0,05% to the weight of milk and hop extract in the amount of 5% to the weight of milk. The fermentation of the last stage – 3 (D2) was carried out with vicarious hop extract (10% to milk mass). It has been established that when vikoristan is less than hop extract for fermentation of a long sourdough kefir drink – 3 (D2), the trivality of the technological process of yogic fermentation is the same as when vikoristan dry sourdough does not exceed 7–8 years. The number of brown living lactic acid microorganisms in the control (K) sour-milk drink prepared on the basis of dry sourdough becomes 1,0∙107 CFU/cm3. In the last sample of the product – 3 (D2), prepared from vicarious hop extract, yeast colonies were detected in the number of species 3∙107 to 8∙107. In this taste of kefir drink, the presence of such a representative of microbiota, like Lactococcus lactis ssp. Tse allows you to classify yoga as a product of functional recognition. For the last period, the saving of the susceptibility of the product to the level of active acidity (pH) became (4,71–4,46). Proteo acidity increased more gradually, equalized with the control and the last streak 2 (D1). It was planned to reduce the organoleptic characteristics and increase the term of appurtenance up to 10–15 decibels.