LT4246B - Process for preparing curds - Google Patents

Abstract

This invention can be used in dairying, for producing various kinds of curd. The aim of this invention is to increase the nutritional value and organoleptic index of curd. Stabilizers, starch, sodium hydro phosphate and white salt are added to the curd, then the components are vacuum-mixed and the staple is thermally processed with steam in vacuum conditions and then the necessary taste additives (berry-fruit jam, vegetables and spices) are mixed in.

Description

The invention relates to the dairy industry and can be applied to the production of various types of curd. The object of the invention is to improve the nutritional value and organoleptic characteristics of curd.

There is a known method of producing curd according to LST 423. In this process, the milk is pasteurized, cooled to a curdling temperature, curdled, curdled to obtain a protein milk curd, the whey removed, the curd separated and packaged.

Another method of making curd is described in patent SU 1,667,796 and is intended to improve the quality of the finished product. The skimmed milk is concentrated by ultrafiltration to obtain cottage cheese, and the resulting concentrate is mixed with skimmed or whole milk to give a mixture of 12-14% dry matter. The resulting mixture is pasteurized, cooled to the boiling point, curdled, the whey removed, the curds cooled and packaged.

Curds made by these methods are well known and the main disadvantage is that they do not give the consumer new sensory (taste, smell, appearance) sensations.

The object of the present invention is to extend the range and improve the quality of the curd.

Curd is produced in:

-10% fat content with fruits and vegetables;

- 6% fat content with fruits and vegetables.

Fruit curd is made from curd with the addition of jam or jam, stabilizers, citric acid and sodium.

Vegetable curd is made from curd by adding dried vegetables (garlic, legumes, onions), salt, starch, stabilizers, citric acid and various spices.

The organoleptic characteristics of curd are described in Table I.

Table I

Name of the indicator Characteristics Taste and smell Lactic acid. The taste and smell of the additive is perceptible. Consistency Thick, homogeneous. Particles of the inserted additive are felt. Soft grits are allowed. Color Milk white or characteristic to the color of the additive, all in the same weight. Attachment particles visible.

The physico-chemical characteristics of the curd are listed in Table II.

Table II

Name of the indicator Normal 6% fat content 10% fat content Fat%, not less than 6.0 10.0 Moisture%, not less than: with jam, jam, 67 66 with onions, garlic, pepper 78 77 Acidity, pH 4.3-4.4 4.3-4.4 Temperature in ° C at outlet from the plant not higher than 8th 8th

Note: Tolerances for fat content in individual packages + .0,5%.

The microbiological characteristics of the curd must be in accordance with HN 26 and listed in Table III.

Table III

Name of the indicator Normal Coliform bacteria 0.1 g product You must not be Enteropathogenic bacteria 25g product You must not be 0.01 g product of Staphilococcus aureus You must not be

The average nutritional and energy value of curd lOOg is shown in Table IV.

Table IV

Indicator name Normal 6% fat content 10% fat content with jam, jam with garlic, pepper with jam, jam with garlic, pepper Fat, g 6.0 6.0 10.0 10.0 Protein, g 9.0 14.0 7.0 11.0 Carbohydrates, g 18.0 2.0 17.0 2.0 Energy value in kcal 162 118 186 142 kJ 681 494 778 591

Curd formulations (kg / lOOOkg of product) are listed in Table V. Table V.

Raw material 6% fat content 10% fat content with vegetables with fruits with vegetables with fruits garlic legumes pepper onions berry - fruit jam onions berry - fruit jam Curd 7% fat 63% moisture 858 855 855 Curd 9% fat 63% moisture 697.9 Curd 13% r. 63% moisture 770 Cottage cheese 12% r. 63% moisture 855 Stabilizer ONA (E412, E410) 7th 7th 7th 7th Stabilizer QFHC (E466, E1422, E410, E412) 12.1 12.1 Starch 5.0 5.0 5.0 5.0 Edible sodium (N'a ^ HPO, 12H-.O) 5.0 5.0 5.0 2.2 5.0 2.2 Salt 12.35 12.5 12.5 12.5 Dried greens (dill, parsley) 0.5 1.1 1.9 1.9 Onions dry (heads) 4.2 4.2 Black pepper 0.15 0.15 0.15 0.15 Questionnaire pepper 40 Garlic dry 0.75 Fruit-berry jam 172.0 168.9 Citric acid or vii. C 1.25 1.25 1.25 0.8 1.25 0.8 Water 110 109 108 115 108 46th TOTAL kg: 1000 1000 1000 1000 1000 1000

Using raw materials with other physical and chemical characteristics, the formulations are recalculated to produce a standard product.

The technological process of curd production:

- acceptance of raw materials (curd);

- raw material preparation;

- addition of stabilizer, mixing of raw material;

- melting in a vacuum boiler, adding all the necessary accessories;

- pouring, marking, chilling.

The quality of the raw material for the production of curd is determined by a company laboratory. Spices (dill, parsley, onions) are carefully reviewed and, if necessary, mechanical impurities are selected. If sugar is used, it is passed through a sieve to remove mechanical impurities.

According to the recipe, curd, stabilizer, starch, sodium salt, table salt are added to the melting pot and mixed until homogenous. Mixing time -1-3 min. Stir under vacuum.

When a homogeneous greasy consistency is achieved, its pH is measured and adjusted. The pH of the mixture must be 4.2. It uses vitamin C, dissolved in water, citric acid. After adding the required amount of citric acid, stir again for 30 seconds.

The mixture is then heated in a vacuum boiler to 52 ° C with the mixer, knives, vacuum and steam turned on. When 52 ° C is reached, the vacuum is turned off and the temperature is allowed to rise to 76 ° C. Steam off and about 1 min. agitator and knives rotating at up to 3000 rpm.

After melting, the consistency is checked with a scoop: the weight of the curd must be uniform and shiny. Add spices (dill, parsley, onion, black pepper), vegetables (garlic, legume, onion) or add jam or jam. If the consistency of the curd mass is too thick, additional water or fresh, warm whey is added and the mixture is mixed for about 1 minute. steam is supplied. After that the consistency of the curd mass is checked again.

After the melting is complete, the hot mixture is poured into polystyrene containers. The curd is cooled slowly and then transported to the refrigerator.

The curd made according to the patented invention differs from the curd already produced in Lithuania in that it has a homogeneous, oily consistency, specific to the added ingredients (vegetables or jams), taste, smell and color. Kaunas curd is enriched with biologically active beneficial substances and vitamins and expands the range of dairy products.

Claims (3)

DEFINITION OF INVENTION 1. Method of production of curd by pasteurization of milk, cooling to raising temperature, curdling, curdling, obtaining of protein coagulation, removal of whey and cooling, characterized in that the prepared raw material is stirred in vacuum for 13 minutes, C, switches off the vacuum, and when the temperature rises to 76 ° C, switches off the steam and mixes for one minute with a mixer and knives rotating at up to 3000 rpm. 2. A method according to claim 1, characterized in that the curd is mixed with flavored additives. 3. Method according to claims 1 and 2, characterized in that berry-fruit jam or vegetables (garlic, leguminous peppers, onions) and spices are added to the stirred and heat-treated curds, mixing everything, turning on the vacuum for about 1 minute. gives off steam.