RU2001120407A - Method for the production of dietary non-fat cottage cheese with wheat germ flakes - Google Patents

Method for the production of dietary non-fat cottage cheese with wheat germ flakes

Info

Publication number
RU2001120407A
RU2001120407A RU2001120407/13A RU2001120407A RU2001120407A RU 2001120407 A RU2001120407 A RU 2001120407A RU 2001120407/13 A RU2001120407/13 A RU 2001120407/13A RU 2001120407 A RU2001120407 A RU 2001120407A RU 2001120407 A RU2001120407 A RU 2001120407A
Authority
RU
Russia
Prior art keywords
wheat germ
cottage cheese
production
fat
germ flakes
Prior art date
Application number
RU2001120407/13A
Other languages
Russian (ru)
Other versions
RU2210921C2 (en
Inventor
Людмила Михайловна Захарова
Ирина Владимировна Романовская
Original Assignee
Кемеровский технологический институт пищевой промышленности
Filing date
Publication date
Application filed by Кемеровский технологический институт пищевой промышленности filed Critical Кемеровский технологический институт пищевой промышленности
Priority to RU2001120407/13A priority Critical patent/RU2210921C2/en
Priority claimed from RU2001120407/13A external-priority patent/RU2210921C2/en
Application granted granted Critical
Publication of RU2210921C2 publication Critical patent/RU2210921C2/en
Publication of RU2001120407A publication Critical patent/RU2001120407A/en

Links

Claims (1)

Способ производства диетического нежирного творога с пшеничными зародышевыми хлопьями, включающий приемку, подготовку сырья, приготовление смеси компонентов, перемешивание, пастеризацию, заквашивание, сквашивание, сепарирование сгустка, термизацию полученного обезжиренного творога, охлаждение, отличающийся тем, что в состав смеси перед пастеризацией вместо части обезжиренного молока вносят измельченные пшеничные зародышевые хлопья в количестве (2,5±0,5)% от массы обезжиренного молока, сквашивают в течение 5-6 ч, перед термизацией вносят (0,3±0,1)% стабилизатора от массы готового продукта.Method for the production of dietary non-fat cottage cheese with wheat germ flakes, including acceptance, preparation of raw materials, preparation of a mixture of components, mixing, pasteurization, fermentation, souring, separation of the clot, thermization of the resulting fat-free cottage cheese, cooling, characterized in that the mixture before pasteurization instead of a portion of fat-free of milk contribute crushed wheat germ flakes in an amount of (2.5 ± 0.5)% by weight of skim milk, ferment for 5-6 hours, before termination make (0.3 ± 0.1)% of stabilizer by weight of the finished product.
RU2001120407/13A 2001-07-20 2001-07-20 Method of producing dietary non-fat curd with the use of wheat germ flakes RU2210921C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001120407/13A RU2210921C2 (en) 2001-07-20 2001-07-20 Method of producing dietary non-fat curd with the use of wheat germ flakes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001120407/13A RU2210921C2 (en) 2001-07-20 2001-07-20 Method of producing dietary non-fat curd with the use of wheat germ flakes

Publications (2)

Publication Number Publication Date
RU2210921C2 RU2210921C2 (en) 2003-08-27
RU2001120407A true RU2001120407A (en) 2003-08-27

Family

ID=29245667

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001120407/13A RU2210921C2 (en) 2001-07-20 2001-07-20 Method of producing dietary non-fat curd with the use of wheat germ flakes

Country Status (1)

Country Link
RU (1) RU2210921C2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2604782C1 (en) * 2016-02-18 2016-12-10 Евгений Вячеславович Пивень Production method for curd product
RU2604488C1 (en) * 2016-02-18 2016-12-10 Евгений Вячеславович Пивень Production method for curd product
RU2630244C1 (en) * 2016-12-15 2017-09-06 Евгений Вячеславович Пивень Cottage cheese product manufacturing method
RU2634413C1 (en) * 2016-12-15 2017-10-26 Евгений Вячеславович Пивень Cottage cheese product manufacturing method

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