Kefir奶的制作工艺及标准  

Manufacturing procedures and related standards of Kefir milk

作　　者：高莉莉[1] 葛春美[1] 韩俊华[1] 张柏林[1] 

机构地区：[1]河北农业大学食品学院,河北保定071001

出　　处：《中国乳品工业》2003年第3期22-25,共4页China Dairy Industry

摘　　要：介绍了Kefir奶的营养成分和有益健康的功效,着重对Kefir粒的结构,特别是其中重要的微生物种类、数量、相互关系以及它们在开菲奶发酵过程中所起的作用做了较为细致的叙述。在很大程度上,开菲尔奶的最终质量与Kefir生产发酵剂中微生物的种类和组成有关,而Kefir粒培养条件的任何一点偏差都将引起生产发酵剂中微生物组成的改变,进而使发酵时间改变并导致发酵产物的特性发生变化,最终引起产品质量出现波动。阐述了影响Kefir奶发酵剂质量的多种因素,包括Kefir粒与牛乳的接种比例、发酵温度、发酵时间、过滤条件以及搅拌次数和冲洗处理等。最后,列举了3种Kefir奶生产的工艺流程,并参照1986年国际乳品联合会(IDF)制定的发酵乳饮料生产标准,对涉及到Kefir奶的有关原料乳、发酵剂、发酵参数、后期处理以及质量和法律等控制标准作了总结。This paper gives a detailed descript ion about the structure of Kefir grains,especially the main groups of mic roor-ganisms occurring in it.Then the relationships among these microorgani sms as well as their importance in Kefir fermentation were discussed.The final quality of Kefir milk depended greatly upon the comp osition and the types of the main microorganisms when Kefir starter was used to produce Kefir milk.Kefir starter would be sensitive to such environmental conditio ns as the inoculum' s ration of Kefir grain to milk,cultiv ation temperature,culturing time,agitation of Kefir starter and the fi ltration and washing of Ke-fir grains.Any change in these condi tions would lead to a big fluctuation in the fermented time and characteristic of Kefir starter,causing the fluctuation in the final quality of Kefir milk.Finally,thre e procedures available for the processing of Kefir milk(traditional and modern)were given.The controlling system a nd standards associated with the raw milk,Kefir starter,fermented parameters and post-processing of K efir product were summarized and tab ulated in reference to the data of Int ernational Dairy Fed-eration(IDF).

关 键 词：Kefir奶 标准 发酵剂 Kefir粒 生产工艺 发酵乳饮料 酒精发酵 乳酸菌发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]