RU1788885C - Method of preparing milk protein product - Google Patents

Abstract

The invention relates to catering and can be used in the preparation of a milk protein product. SUMMARY OF THE INVENTION: Cottage cheese is added to a skim milk concentrate obtained by ultrafiltration at 92-95 ° C with aging at this temperature for 8-10 minutes. Along with egg mass and salt, butter and sodium bicarbonate are added to the clot, then the mixture is heated in a water bath for 15-20 minutes, the resulting mass is pressed at a ratio of product and load 1: 0.5-1; 0.8 for 3-5 hours with simultaneous cooling. 1 tab.

Description

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The invention relates to catering and can be used in dairy enterprises.

The aim of the invention is to improve the quality of the product.

The method of preparing the product is as follows. A skim milk UV concentrate is used as the milk liquid component, into which cottage cheese is added at a temperature of 92-95 ° С, the mixture is boiled for 8-10 minutes, and the egg mass, butter, salt and sodium bicarbonate are added to the clot after removal serum, the mass is boiled in a water bath for 15-20 minutes, and then cooled in a prepressed state at a ratio of product and load 1: 0.5-0.8 for 3-5 hours, while the components are used in the following ratio, wt.%:

Skimmed milk UV concentrate 36.85-41.9 Cottage cheese 49.6-51.9 Egg weight 3.35-4.02 Salt 0.23-0.6 Sodium bicarbonate 0.1-0.25 Butter The rest Closest to The problem we are solving is a method for preparing cimen cheese, according to which crushed cottage cheese is added to pasteurized milk at 85-90 ° C. With the release of whey, heating is stopped, whey is removed, the curd is placed in a bath, cream, eggs with dissolved salt and caraway seeds are added. The mass is stirred and heated to 80 ° C until a uniform, solid consistency is formed. The finished mass is molded, cooled and dried at a temperature of 4-8 ° C for 6-7 hours.

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A hallmark of the process being protected is the use of a skim milk ultrafiltration concentrate. The ultrafiltration method allows the solvent and low molecular weight compounds dissolved in it to be removed from the solution by passing it through a semipermeable membrane. In this case, the concentration of high molecular weight compounds occurs. During UV concentration, there is no change in the native properties of the protein phase of milk. In the process of ultrafiltration, an increase in the mass fraction of protein and macronutrients such as calcium and phosphorus occurs, therefore, UV concentrate has a higher nutritional value compared to milk.

In the protected method, UV concentrate is used instead of natural milk, which improves the nutritional value of the product and reduces the consumption of raw materials.

Protected quantitative limits are necessary and sufficient to achieve optimal clot density and increase its quality. A decrease in the amount of UV concentrate of skim milk leads to a decrease in the nutritional value of the product, a decrease in the density of the cheese clot. Exceeding its amount leads to an increase in the density of the cheese clot due to an increase in the concentration of casein, which helps to thicken the clot and increases the clotting time of the protein.

The use of a UV concentrate of skim milk leads to an increase in the yield of cheese mass due to an increase in the concentration of the protein phase in the raw milk, which makes it more rational to use it.

A further distinguishing feature is bringing the temperature of the skim milk UV concentrate to 92-95 ° C. Achieving this temperature is necessary for destroying the microflora of the UV concentrate, as well as for the latent denaturation of casein and whey proteins, which allows not only casein, but also whey proteins to be precipitated with curd, which leads to an increase in the nutritional value of the product.

Exceeding temperatures above 95 ° C can lead to a melanoid dinoformation reaction, since whey proteins and free amino acids can interact with lactose and cause discoloration of the UV concentrate of skim milk, which will reduce the quality of the finished product. In this case, a decrease in the concentration of soluble calcium occurs, which complicates the formation of bonds between casein micelles during the formation and compaction of the clot, which is contrary to the purpose

inventions.

Lowering the heating temperature leads to incomplete destruction of microflora, which increases the seediness of the product, and this also reduces the quality

0 cheese clot.

A further distinguishing feature is boiling the mixture of cottage cheese and UV skim milk concentrate for 8-10 minutes. Given time period

5 is necessary and sufficient for complete coagulation of milk proteins under the influence of lactic acid contained in the curd. At the same time, the process of pressing the whey from

0 protein clot. By the time the cooking is complete, the maximum amount of serum is removed. Reducing the cooking time will lead to incomplete acid coagulation of milk proteins and incomplete extrusion of whey from the clot, which will lead to an increase in the duration of the subsequent stages of preparation of the milk-protein product. An increase in cooking time in excess of 10 minutes will result in

0 destruction of milk proteins, which will reduce the quality of the finished product.

Another distinguishing feature is the addition of 3.35-4.02 wt.% Egg weight, 1.855 12.05 wt.% Butter, 0.23-0.6 wt.% Salt and 0.1-0. 25 wt.% Sodium bicarbonate. When the mixture of these products is mixed, a certain framework forms, the basis of which are egg whites and coagulated milk protein. Butter is evenly distributed throughout the mixture and an emulsion of the type Water in Fat is formed. In this case, the mixture becomes plastic, which positively affects the quality of the finished product. The salt dissolves in the moisture contained in butter, egg mass and milk protein and helps to strengthen the walls of the resulting skeleton. When sodium bicarbonate is introduced into the mixture at this stage, the following processes occur. The titratable acidity of the resulting mixture is and the introduction of sodium bicarbonate causes

5 its neutralization. But, due to the relatively low acidity, the rate of neutralization of sodium bicarbonate is low and the process of neutralization proceeds throughout the entire mixing process. The resulting carbon dioxide contributes to loosening of the structure, the formation of voids in the cheese clot.

The protected quantitative limits of the introduced products are necessary and sufficient to form the optimal consistency and taste of the cheese clot. A decrease in the amount of introduced egg mass and butter will result in a loose curd cheese clot, and an increase in a tight consistency, which is contrary to the purpose of the invention.

An increase in the amount of salt of more than 0.6 wt.% And sodium bicarbonate of more than 0.25 wt.% Will lead to the appearance of an unpleasant taste of soda and a salty taste. A decrease in the amount of these components, respectively, less than 0.23 and 0.1 wt.% Will lead to the formation of a dense texture of unsalted taste.

The next distinguishing feature is boiling the finished mass in a water bath for 15-20 minutes. In the process of boiling, thermal denaturation of egg proteins occurs, which helps to strengthen the structure of the cheese clot. In this case, denaturation occurs slowly, the cheese dough heats up slowly and evenly due to indirect heat input. During heating in a water bath, the neutralization of sodium bicarbonate and the further evolution of CO2 continue. The cheese dough is thus obtained with a granular structure with voids in the cut, which improves the quality of the cheese. In addition, such a soft thermal regime prevents the destruction of nutrients.

Another distinguishing feature is the cooling of a cheese clot in a pressed state at a ratio of product and load of 1: 0.5-0.8. During the compaction process, the particles of cheese clot are brought together closely and stick together under the influence of a load, which is associated with a decrease in the pH of the medium. The fusion of fat globules also occurs during mechanical action, resulting in a cheese dough of the required consistency.

Protected time limits are necessary and sufficient for the clot to reach a certain density. Compression time reduction of less than 3 hours.

as well as a decrease in the product-to-cargo ratio, a clot of soft consistency with a poorly formed structure will be obtained. An increase in pressing time of more than 5 hours and a ratio of product to load of more than 1: 08 will, on the contrary, lead to a strong compaction of the cheese clot.

The characteristics of the milk-protein product obtained by the proposed method are shown in the table.

The table shows that the best in quality were samples prepared according to method II, III, IV. They had a uniform, moderately dense texture, uniform color, uniform sour-milk smell. When the quantitative ratio of the components changed beyond the recommended range, it was not possible to obtain a product with good data.

Claims (1)

SUMMARY OF THE INVENTION A method for preparing a milk-protein product comprising pasteurizing milk raw materials, introducing cottage cheese, heat treatment, removing whey, mixing the clot with egg mass and salt, and pressing, wherein, in order to improve the quality of the product, a concentrate is used as milk raw material skim milk obtained by ultrafiltration, the introduction of cottage cheese is carried out at 92-95 ° C with exposure at this temperature for 8-10 minutes, and along with egg mass and salt into the clot give butter and sodium bicarbonate, followed by heating in a water bath for 15-20 minutes, pressing is carried out at a ratio of product and load 1: 0.5-1: 0.8 for 3-5 hours with simultaneous cooling, while the components are used in the following ratio, wt.%: Skim milk concentrate obtained by ultrafiltration 36 .85-41.9 cottage cheese 49.6-51.9 Egg mass 3.35-4.02 Salt 0.23-0.6 Sodium bicarbonate 0.1-0.25 Butter The rest Editor Tehred M. Morgenthal Order 78Mintage Subscription VNIIIPI of the State Committee for Inventions and Discover at the USSR State Committee for Science and Technology 113035, Moscow, Zh-35, Rauska nab., 4/5 Proofreader E. Lonchakova