RU2180172C2 - Composition to obtain a processed cheese - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: the composition suggested contains cheeses for processing, dairy products, salt - the processor, drinking water. Additionally, it contains a dry powder of dog rose's fruits. EFFECT: increased assortment of dairy food products at a stable ratio of chemical, organoleptic structural characteristics which are resistant to damage and are of higher radioprotective and antitoxic actions. 8 tbl, 3 ex

Description

 The invention relates to the dairy industry, namely the production of processed cheese.

 In the practice of the production of processed cheeses, flavoring fillers are widely used, which contribute to the production of finished products with a wide range of taste shades.

 Dry-filled filler flavors of plant origin are used, extracts from them and synthesized artificially. The use of the latter is limited by the specificity of their taste and chemical composition.

 Known dairy composition for the preparation of processed cheeses, containing cheeses for melting, dairy products, butter, melting salt and filler - seaweed [1].

 The disadvantage of the composition is that it uses scarce raw materials as a filler.

 Known dairy composition for the preparation of processed cheese, in which a dry powder of pumpkin or apple, or carrot, or eggplant, or zucchini, or tomato, or beet is used as a filler [2].

 This composition can be used in diet food.

 EFFECT: expanding the assortment of dairy food products with a stable ratio of chemical, organoleptic, structural characteristics resistant to spoilage.

This is achieved by the fact that the known composition for the preparation of processed cheese additionally contains a powder of rose hips in the following ratio of the starting components, wt.%:
Cheeses for melting - 40 - 60
Butter - 11 - 27
Dairy Products - 13 - 20
Sugar - 15 - 17
Rosehip powder - 3 - 5
Salt Melter - 5.1 - 9.8
Drinking Water - Else
The preparation of the composition is as follows.

Part of the water is poured into the melting tank to avoid burning, then melting cheeses and dairy products are placed. After that, the melting salt is introduced into the tank, the water and the contents are heated to 70 ± 2 ^o C. The mixture is kept at this temperature for 15 minutes, stirring continuously, the rosehip powder is introduced and the melt temperature is raised to 80 ± 2 ^o C. The melt is kept at this temperature for 3-5 minutes, continuously mixing. The molten mass must be homogeneous and sufficiently fluid. The molten mass in the hot state is sent for packaging in cups of polymeric materials. Packaged processed cheese is subjected to cooling at an air temperature of 9 ± 11 ^o C in coolers. Duration of cooling - from 30 minutes to 16 hours. Cheeses are stored for no more than 30 days at a temperature of 0 to -3 ^o C and no more than 20 days at a temperature of 0 to -4 ^o C at a relative humidity of 80-85%.

 Example 1

 For processed cheese, 30% fat with dry rosehip powder (Table 1).

 Example 2

 For processed cheese 40% fat with dry rosehip powder (Table 2).

 Example 3

 For processed cheese, 50% fat with dry rosehip powder (Table 3).

 Quality indicators of processed cheeses are given in tables 4-8.

 The use of a composition with a different ratio of the starting components results in a product with a slightly plastic or excessively smearing consistency; a disproportion of the components is felt.

The pulp of rose hips contains ascorbic acid up to 8% dry matter, carotenoids, vitamins B ₁ , B ₂ , K, E, flavone glycosides, sugars up to 18%, pectins, organic acids and mineral salts.

 Rosehip has anticancer activity due to antioxidant properties.

 Tocopherols (vitamin E) with ascorbic and citric acid form a powerful inhibitory system that affects the stabilization of living tissues (the integrity and functions of biological membranes of tissue cells).

 The results of the effect of the inhibitory system on the oxidation of milk fat are presented in table 8.

 Due to the natural binding agents of rosehip complexing agents (pectins and flavonoids), products with its content have radioprotective and antitoxic effects, helping to cleanse the body of radionuclides, heavy metals and hepatotropic poisons of organic origin.

 Products containing rose hips increase the efficiency and vitality of the body, improve the functioning of the cardiovascular, immune and digestive systems.

 Using the proposed formulations allows you to get products with a stable ratio of chemical, organoleptic, structural characteristics, resistant to spoilage (during storage, the quality of cheese does not deteriorate).

Sources of information
1. RU, patent 2010531, MKI ⁶ A 23 C 19/08, 1994.

2. RU, patent 2138169, MKI ⁶ A 23 C 19/08, 1999.

Claims (1)

A composition for the production of processed cheese containing cheese for melting, butter, dairy products, melting salt, granulated sugar and drinking water, characterized in that it additionally contains rosehip powder in the following ratio, wt. %:
Cheeses for melting - 40 - 60
Butter - 11 - 27
Dairy Products - 13 - 20
Sugar - 15 - 17
Rosehip powder - 3 - 5
Salt Melter - 5.1 - 9.8
Drinking Water - Else

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