LV11088B - Method of producing of glazed sweet cottage cheese and the sweet cottage cheese obtained by this method - Google Patents

Abstract

This production method includes the preparation of raw materials, preparation of the curd mass from freshly made, non-frozen, homogeneous consistency curd, prepared by the acid-ferment method, the formation of cheeses and cooling in the cooling camera with the air temperature from -15 degrees C to -20 degrees C, the coating of cheeses and additional cooling. The prescription of the cheeses is given

Description

EN 11088 METHOD OF MANUFACTURE OF GLAZED PIPE MANUFACTURE AND GLASS-CLEANED PUMP MANUFACTURE THEREOF \ t

The invention relates to the dairy industry, in particular to the production of curd cheeses.

Curd snack " Baby " Method of production (1), which includes the preparation of raw materials, the preparation of the curd mass from cottage cheese, butter, sugar and vanillin, curd cheeses and chilling, the glazing of curd cheeses with pre-prepared chocolate glaze and the additional cooling, packing and labeling of glazed curd cheeses and chilling . The first and second cooling are done in chambers with air temperature from -3 to -5cC.

However, such a production method does not provide the obtained glazed curd cheese " Baby " homogeneous consistency and good enough organoleptic properties due to the fact that it is not possible to ensure a complete mix of curd and butter in the production process. The curd cheese produced is also not soft enough. Curd cheese obtained from the inadequate chilling board that has been in the production process " Baby " not suitable for long-term storage. By the technical nature and the result to be achieved, the closest offered invention is glazed curd cheese " Kārums " a production method (2), which includes the preparation of raw materials, the preparation of curd mass from cottage cheese, sugar and vanillin, the formation and cooling of cottage cheese cheeses, the glazing of curd cheeses with pre-prepared chocolate glaze, the packaging and labeling of glazed curd cheeses and the chilling. The first and second cooling are also done in chambers with air temperatures of -3 to -5 ° C, LV 11088

However, this production method also does not provide " Kārums " it is sufficiently homogeneous in consistency, as it is made from cottage cheese which has already developed a grainy consistency that is completely prevented. The glazed curd cheeses made are also not soft enough. In addition, glazed curd cheeses " Kārums " is only designed to store for 36 hours.

There is a well-known curd cheese " Kārums " (3) produced by the production method described above (2). Glazed Curd Cheese " Kārums " contains curd mass and chocolate glaze at the mass of the main component of the curd mass,%; fat, not less than 16.0 water, not more than 47.0 sucrose, not less than 23.0 by the acidity, ° T, not more than 130. The content of the other basic corn (curd protein, mineral) is not regulated.

However, this glazed curd cheese " Kārums " it is not sufficiently homogeneous, it is not soft enough, so it does not have sufficiently high organoleptic characteristics.

The technical task of the invention is the glazed curd cheese " Kārums " improvement of consistency and organoleptic properties, as well as extension of the storage period.

In a known glazed curd cheese " Kārums " a process involving the preparation of raw materials, the preparation of curd mass from curd, sugar and vanillin, the formation and chilling of curd cheeses, the glazing of curd cheeses with pre-cooked chocolate glaze and the additional cooling, the packaging and labeling of glazed curd cheeses, used for the preparation of cottage cheese with acid- The enzyme method for freshly brewed, unsweetened, homogeneous cottage cheese with a fat content of 19 to 21% by weight and a water content of 50 to 65% by weight, for the curd cheese-making and chilling operation and for the chilling and after-cooling operation, cooling is carried out in the cooling chambers. air temperature ro -15 to -20cC.

The use of acid-enzyme mats freshly prepared, frozen, homogeneous homogenous cottage cheese with 19 to 21% by weight fat and 60 to 65% by weight of water provides the 3 LV 11088 glazed curd cheese " Kārums " homogeneous consistency, improved organoleptic properties and prolongation of storage. Cooling in cooling chambers with an air temperature of -15 to -20 ° C provides a sufficiently fast cooling of the molded curd cheese and glazed curd cheese during transport through the chambers, as well as reduces the number of operations in the production process, providing the packaged glazed curd cheeses with a low enough temperature Cooling in a cold chamber. The temperature in the cooling chambers cannot be lowered below -20 ° C, as the curd cheeses can then freeze. If the temperature is above -15 ° C, the packaged glazed curd cheeses still have to be cooled.

The curd cheese produced by the proposed production method " Kārums " Contains curd pulp and chocolate glaze on the basis of the content of the main constituent curd mass, S: fat 13 ... 17 water 48 ... 50 sucrose 20 ... 26 curd protein and minerals - the rest; at acidity, ° T, 170 ... 200.

The glazed curd cheese produced by the proposed production method differs from the known water content. This, together with the homogeneous consistency of the production method, the use of freshly prepared, unsweetened raw materials makes the glazed curd cheese " Kārums " softens and improves its organoleptic properties and makes it suitable for longer storage.

Offered glazed curd cheese " Kārums " production method is implemented as follows. Example 1

With an acid-enzyme method, freshly prepared unsweetened curd with a fat content of 19% by weight, water content 65% by weight is passed through the rolls to obtain a homogeneous consistency. The curd is made by mixing 100 kg of cottage cheese with 30 kg of sugar, mixed with 0.026% vanillin. The prepared thick-Dicna mass is fed into the mechanized flow line in the dosing-forming machine and shaped into rectangular curd cheeses with a mass of 4 LV 11088 41 g, further cooled by transporting through a cooling chamber with an air temperature of -15 ° C. In the mechanized flow line glazing section, curd cheeses are glazed with pre-prepared liquid chocolate glaze, glazed curd cheese " Kārums " mass after glazing is 48 g. In order to ensure the hardening and bonding of the glaze, they are further cooled by transporting through a second cooling chamber with an air temperature of -15 ° C. Glazed curd cheeses " Kārums " packed and labeled. Their temperature is no more than +6 C, no further cooling operation is required.

The glazed curd cheese produced by the described techniques " Kārums " curd contains 14.6 wt% fat, 50 wt% water and 23 wt% sucrose, curd protein and minerals - the rest is 170 ° T. Glazed Curd Cheese " Kārums " has a homogeneous consistency, good organoleptic properties and is suitable for long-term storage by freezing. Example 2:

Glazed Curd Cheese " Kārums " the production method is carried out analogously to example 1. Curd is made from 100 kg of freshly prepared, unsweetened, homogenous curd with a fat content of 19% by weight and a water content of 65% by weight and 35.4 kg of sugar with 0.026% vanillin additive.

Made of glazed curd cheese " Kārums " curd contains 14% by weight of fat, 48% by weight of water and 26% by weight of sucrose, has a acidity of 180 ° T. It has a homogeneous consistency and good organoleptic properties. Example 3:

Glazed Curd Cheese " Kārums " the production method is carried out analogously to example 1. Curd mass is made from 100 kg freshly prepared, unsweetened, homogenous curd with a fat content of 21% by weight and a water content of 60% by weight and 25 kg of sugar with 0,026% vanillin additive. Cooling is done by cooling \ t

Q chambers with air temperature -20 C

Made of glazed curd cheese " Kārums " the curd contains 16.8% by weight of fat, 48% by weight of water and 20% by weight of sucrose, the acidity is 200 ° T. Glazed curd cheese has a homogeneous consistency and good organoleptic qualities. 5 EN 11088 Example 4.

Glazed Curd Cheese " Kārums " the production method is carried out analogously to example 1. Curd is made from nc 100 kg freshly prepared, unsweetened, homogenous curd with a fat content of 20% by weight and a water content of 60% by weight and 25 kg of sugar with 0,026% vanillin additive. Cooling in cooling chambers with air temperature -13 C.

Made of glazed curd cheese " Kārums " curd contains 16% by weight of fat, 48% by weight of water and 20% by weight of sucrose, has a acidity of 180 ° T. Glazed Curd Cheese " Kārums " has a homogeneous consistency and good organoleptic properties.

Offered glazed curd cheese " Kārums " the production method ensures the produced glazed curd cheese " Kārums " improved consistency and organoleptic properties, as well as the possibility of extending its shelf life, as the glazed curd cheese produced by the proposed production method " Kārums " the shelf life is 72 hours and the eos can also be stored for a long time by freezing.

Claims (2)

A method for producing a glazed curd cheese comprising preparing raw materials, preparing curds from cottage cheese, sugar and vanillin, forming and cooling cottage cheese cheeses, glazing curd cheeses with pre-prepared chocolate glaze and additional cooling, packing of glazed curd cheeses and characterized by the use of an acid-enzyme-fresh, unsweetened, homogeneous consistency cottage cheese with a fat content of 19 to 21% by weight and a water content of 60 to 65% by weight, for the production of cottage cheese, for the production of cottage cheese, \ t In the operation and in the glazing and additional cooling operation, the cooling is performed in cooling chambers with an air temperature of -15 to -20 ° C. 2. Cold-curd cheesecake made by the method of production in accordance with paragraph 1, containing curd mass and chocolate glaze at the mass of the main constituents in the curd mass: fat 14 ..17; water 48. .50; sucrose 20. ..26; curd protein and minerals other than acidity, ° T 170 ... 20