| 摘要 |
This invention pertains to the food products and methods for obtaining thereof. Kefir fungi are used in this process. Object matter of this invention is broaden assortment of food stuffs as well as to speed up the reproducing process of kefir fungi. Input material for production of biologically valuable food stuffs containing protein is increased as result of invention. The invention offered is intended for utilization of dairy product residues (whey). The obtained food products comprise kefir fungi and additives selected from a group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances. The ingredients are used in following weight-ratio: kefir fungi - 10 to 85 %; additives - 0 to 40%; water - remainder. The described method contains reproducing of kefir fungi (by using whey), mixing of kefir fungi and additives in selected weight-ratio, packing process of obtained food products. Reproducing of kefir fungi comprises whey souring at a temperature of 23+/-1oC during 7 times around the clock. The optimal weight-ratio of kefir fungi and whey are 1:30. The kefir fungi together with additives may be used as food products or without additives - for animal feed. |
