RU2032349C1 - Method of protein paste preparing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves milk heating, separation, cream homogenization at 65-70 C, thermal treatment for 10 min and cream cooling. Defatted milk is pasteurized, cooled, fermented with mesophilic lactic acid streptococci. Then calcium chloride, chymosin or pepsin were added. Mixture is stirred, fermented, clot is treated, whey is removed, grain is washed and dried for 1-4 h. Cream is heated up to 20-30 C and mixed with grain in mixer at 20-34 C and rate 1200-1500 rev/min. Stirring is repeated 4-5 times by 3-5 min. Granulated sugar and/or vegetable oil (filler) and vitamins and aromatic substance were added to the mixture at stirring. EFFECT: improved method of protein paste preparing. 5 cl, 2 tbl

Description

 The invention relates to the food industry and can be used in the production of dairy products for baby food, namely protein dairy products.

A known method of producing baby cottage cheese, which includes the acceptance and preparation of raw materials (milk cleaning, cooling), heating and separating milk, high-temperature heat treatment of skim milk, fermenting and fermenting skim milk, heating and cooling curd clot, separating curd clot or self-pressing in bags, cooling fat-free cottage cheese, mixing fat-free cottage cheese with cream, filling and cooling [1]
The closest to the proposed method for producing a cottage cheese, comprising heating milk, separation at 34-40 ^{° C,} pasteurized cream at 90-94 ^{° C} for 15-20 s, cream homogenization, cooling and storage of cream, skim milk pasteurized at 70 -74 ^о С for 15-20 s, cooling to a fermentation temperature of 28-32 ^о С, fermentation (amount of fermentation 5-8%), application of calcium chloride, rennet or pepsin, stirring 30-40 min with an interval of 10-15 min, ripening, processing the clot, heating the grain, stirring set, washing with water, obsushivaniya grains and grain blending with cream [2]
The disadvantage of this method is that the resulting product is unsuitable for baby food, as it does not meet the requirements for physico-chemical and energy indicators and biological value, has a rough texture, salty taste and insufficient amount of vitamins.

 The aim of the invention is to increase the biological value of the product, increase its nutritional value, improve the consistency of the product, improve the quality of the product by reducing the lactose content.

The object is achieved in that, after separation of cream with a mass fraction of 25% fat was homogenized at 65-75 ^{° C,} heat treating the cream was conducted for 10 min, cream prior to mixing with the grain is heated to 20-30 ^C. Drain grains are within 1 -4 hours, washing the grain with water is carried out once. Mixing the grain with cream and other ingredients is carried out in a mixer at a stirrer speed of 1200-15000 rpm, to obtain a paste-like state of mixing, repeat 4-5 times. The time of one stirring is 3-5 minutes. Vitamins, vegetable oil, granulated sugar and flavorings are added to the paste. Vegetable oil is used sunflower or refined corn with a fat content of 99.5%
The method is as follows.

The milk is heated to 34-40 ^{° C} and separated. Cream obtained with a mass fraction of fat 24,5-25,5% The cream is homogenized at 65-75 ^{° C} and a pressure of 10-15 MPa, then pasteurized at 90-94 ^{° C} with an exposure of 10 minutes. Skim milk is pasteurized at 70-74 ^{° C} with a delay of 15-20 s, cooled to 28-32 ^{° C} making leaven pure culture of mesophilic lactic streptococci. After making the starter culture, calcium chloride in the form of a 30-40% single solution and a solution of rennet or pepsin in the form of a 1% aqueous solution are added to milk. After making the starter culture, calcium chloride and the enzyme, the milk is kneaded for 30-40 minutes with an interval of 10-15 minutes, then the milk is left alone. The ripening time is 5-7 hours. The finished clot is cut with wire knives into cubes from 10 X 10 x 10 mm to 12 x 12 x 12 mm, the clot is left alone for 20-30 minutes, and drinking water is added at a temperature of 43-47 ^o C to serum acidity of 36-40 ^about T (10-15% of the mass of milk). Heating is carried grain to 36-40 ^{° C} at a rate ^of 1 for 10 minutes, then to 49-55 ^{° C} at a rate ^of 1 to 2 minutes. Heating is carried out by supplying hot water to the bath (into the inter-wall space of the bath). When the temperature reached 49-55 ^{° C} corn stirred for 30-60 min. serum acidity increases by no more than 3 ^about T. Hot water from the shirt is removed and cold is served. The whey is drained, the grain is washed with water. Water is added in an amount of 30-40% of the amount of skim milk. Water temperature, 6-10 ^о С, kneading time15-20 min. Water is removed and grain is dried to a moisture content of 80% for 1-4 hours. Acidity is not more than 170 ^about T.

The grain is mixed with cream in a mixer and, if necessary, sugar, vegetable oil, flavorings and vitamins are added. The temperature of the cream is 20-30 ^o C, the amount of cream is 135-390 kg per 1000 kg of the finished product. The speed of the mixer is 1200-1500 rpm. To obtain a pasty state, mixing is carried out 4-5 times. The time of one stirring is 3-5 minutes. Drying the grain for the specified time allows you to remove the maximum possible amount of serum, which can improve the quality of the product, reducing the amount of lactose, which is poorly absorbed by the child's body and causes bloating. The high homogenization temperature can significantly reduce the development of microflora and protect against the outbreak of harmful microflora. Preheating the cream before mixing with the grain allows you to increase the mobility of fat in the fat globules, reduce its viscosity and improve the distribution of fat when mixed. The selected rotation speed of the mixer allows you to get a pasty state of the product with a fine homogeneous structure. A decrease in speed leads to the appearance of granularity and a deterioration in the quality of the product. Increasing the speed leads to the formation of void zones and insufficient moisture in the work. The introduction of vegetable oil allows you to compensate for the lack of polyunsaturated fatty acids in the product. The introduction of vitamins in the specified ratio allows you to additionally obtain a preservative effect, i.e. increase the shelf life of the product.

EXAMPLE EXAMPLE 1 10,761 kg of milk fat content of 3.5% was separated ^at 40 ° C, obtained 9699 kg of skim milk which was pasteurized at 72 C ^for 15 seconds, cooled to 32 ^{° C,} mesophilic lactic ferment made streptococci in the amount of 5% by weight of milk, calcium chloride in the form of a 40% solution based on 400 g of anhydrous salt per 1000 kg of milk. Make a rennet solution. The mass of the mixture is stirred for 40 minutes at intervals of 10 minutes. Fermentation is carried out until the pH of the clot is 4.6 for 6 hours. The clot is cut into 12 x 12 x 12 mm goblets. Leave alone for 20 minutes to separate the serum. In making potable water bath at 45 ^{° C,} acidity reducing serum ^to 40 T (10% water by weight of the milk). Grain is heated by supplying hot water to the inter-wall space. The grain is heated to 38 ^about With a speed of 1 ^about 10 minutes Then up to 52 ^about With a speed of 1 ^about 2 minutes The grain is mixed for 40 minutes. Hot water is removed from the shirt, cold water is fed into it. Serum is drained in the amount of 8600 kg. In the bath serves water with a temperature of 8 ^about In the amount of 30% of the amount of milk. The grain is stirred for 15 minutes, the water is drained. The grain is dried for 3 hours. The acidity of the grain is 140 ^about T.

Cream obtained after separation, is heated to a temperature of 70 ^{° C} and homogenized at this temperature and a pressure of 12.5 MPa, then subjected to heat treatment at 92 ^{° C} for 10 minutes and cooled to 6 ° ^C kept for the time required to grain production. Then 135 kg of cream with 25% fat is heated to 25 ^° C. The temperature in the mixer is 32 ^° C. Sugar is 39.9 kg (with a solids content of 99.98%) and corn oil 12.5 kg (with a mass fraction) fat 99.9%) and mix. Then make 852.5 kg of grain and mix at a stirrer rotation speed of 1200 rpm 4 times for 4 minutes. The product is a uniform dense mass with a delicate pasty consistency. The chemical composition and microbiological indicators of various pasta options are presented in the table.

 For flavoring the protein paste, liquid flavoring additives produced by the Sovelan-Aroma joint venture, Orange No. 111485, Pineapple No. 111220 A and Pistachio No. 111431 are used.

Claims (5)

1. METHOD FOR PRODUCING PROTEIN PASTE, including milk heating, separation, heat treatment of cream, their homogenization, cooling, pasteurization of skim milk, cooling it to the fermentation temperature, fermentation, adding calcium chloride, rennet or pepsin, stirring, fermentation, clot processing removing whey, washing the grain, drying the grain, mixing it with cream and filler in a mixer, characterized in that the cream is homogenized before heat treatment at 65 75 ^o C, heat treatment is carried out for 10 minutes, the cream is heated to 20 30 ^° C before mixing with grain, the grain is dried for 4 hours to an acidity of not more than 170 ^° T, grain mixing with cream is carried out at 20 34 ^° C and a mixer working speed of 1200 1500 min ^{- 1} , while stirring is repeated 4 5 times for 3 5 min.  2. The method according to claim 1, characterized in that for mixing using cream with a mass fraction of fat of 24.5 25.5% in the amount of 135 390 kg per 1000 kg of the finished product.  3. The method according to PP.1 and 2, characterized in that as a filler use granulated sugar with a mass fraction of solids of 99.98% in an amount of 39.9 59.9 kg per 1000 kg of finished product.  4. The method according to claims 1, 2, or 3, characterized in that the vegetable oil is additionally added to the mixture with stirring in an amount of 12.5 25.0 kg per 1000 kg of the finished product. 5. The method according to claims 1, or 2, or 3, or 4, characterized in that vitamin A of at least 0.03 mg / kg, vitamin C of at least 4.0 mg / kg, and vitamin A are additionally added to the mixture with stirring. In ₁ not less than 0.01 mg / kg, vitamin B ₂ not less than 0.05 mg / kg, vitamin B ₆ not less than 0.02 mg / kg of the finished product.

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