RU2212806C2 - Melted sausage smoked cheese composition - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: composition comprises, wt%: brine-ripened rennet cheeses 5.0-30.0; soft Adygeisky cheese 5.0-40.0; non-fat cheeses 20.85-29.23; non-fat curd 1.0-10.0; butter 8.0-23.45; non-fat dried milk 1.0-10.0; cheese-melting salts (mixture of solutions of disubstituted sodium phosphate and citric acid salts) 5.0; water the balance. EFFECT: provision for obtaining of product with more plastic consistency, improved edibility characteristics and reduced production costs. 3 tbl, 4 ex

Description

 The invention relates to the dairy industry, in particular the production of processed smoked sausage cheese. Famous processed cheese "City" 30% fat - a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p. 61. To obtain processed cheese "City" use the following components, wt. %: Small rennet cheeses: Dutch, Kostroma, etc. - 20.4-15.3-0, feta cheese - 5.1-0-5.1, cheese for melting - 0-0-20.4, cheese low-fat - 37.9-44.38-41.8, semi-fat cottage cheese - 0-5.1-0, fat-free cottage cheese - 5.1-0-5.1, sour cream - 0-5.1-0, cow's milk non-fat dry - 4.08-4.08 - 6.12, peasant oil - 9.15-10.37-12.36, phosphate additive - phonacon - 10.2-10.2-10.2, drinking water - 10.02-7.47-0.92.

 The disadvantages of this cheese is overly dense, rubbery consistency, low palatability, low quality product.

 Closest to the recipe of the application is the recipe for processed cheese Smoked sausage 30% fat, a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p. 86. To obtain processed cheese Smoked sausage, the following components are used, wt.%: Small rennet cheeses: Dutch, Kostroma, and others 0-10.95-0, cheese for melting 16.42-0-0, white cheese 0-10, 95-10.95, low-fat cheese 42.98-43.18-54.1, fat-free cottage cheese 10.95-10.95-5.48, dry non-fat cow's milk 6.57-6.57-6.57, peasant oil 14.58-13.39-17.19, phosphate additive - phonacon 10.95-10.95-10.95, table salt 1.1-0-0, drinking water 5.95-2.56- 4.26.

 The disadvantage of this cheese is the overly dense consistency of the product, insufficiently high taste, low profitability of the product.

 Known compositions for the production of processed smoked sausage cheese have a high protein content with a reduced fat content of up to 30%. This leads to a deterioration in the quality of the product due to the lack of expression of the cheese taste, too dense consistency. A decrease in taste is due to a decrease in the number of rennet cheeses. An increase in the number of low-fat cheeses leads to the formation of a dense texture. In the claimed composition of processed cheese, less expensive but valuable in taste and nutritional properties components are used - brine rennet cheeses, soft Adyghe cheese, melting salts - a mixture of sodium phosphate disubstituted with citric acid salts. The introduction of these cheeses in a significant amount and known components leads to a cheap product with an adjusted composition of the components, improving the quality of the product, plasticizing its consistency, and improving taste characteristics. Thus, this composition of processed cheese gives the product new properties.

 Technical result: obtaining a product with a more plastic consistency, improving taste characteristics, increasing the profitability of the product.

The technical result is achieved due to the fact that the composition for the production of processed smoked sausage cheese, containing non-fat cheeses, skimmed milk powder, nonfat cottage cheese, peasant butter, melting salt, drinking water, differs in that a mixture of solutions is used as a component of the melting salt sodium phosphate disubstituted with citric acid salts and additionally contains brine rennet cheeses, soft Adyghe cheese in the following ratio of components, wt.%:
Brine rennet cheeses - 5.0-30.0
Soft Adyghe cheese - 5.0-40.0
Low-fat cheeses - 20.85-29.23
Low-fat cottage cheese - 1.0-10.0
Peasant oil - 8.0-23.45
Skimmed milk powder - 1.0-10.0
Melting salts - a mixture of solutions of sodium phosphate disubstituted with salts of citric acid - 5.0
Drinking Water - Else
Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed smoked sausage cheese differs from the well-known introduction of new components, namely brine rennet cheeses, soft Adyghe cheese, the composition of the melting salt - a mixture of solutions of sodium phosphate disubstituted with citric acid salts and the amount known components.

 Smoked processed sausage cheese, made according to the claimed recipe, acquires new taste qualities: pronounced taste and aroma of smoking, a more plastic consistency.

 Thus, this composition of the formulation gives the product new organoleptic properties, the product has high profitability.

 The manufacture of processed smoked sausage cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, mixed.

In accordance with the recipe, raw materials are laid - brine rennet cheeses 5.0-30.0, soft Adyghe cheese 5.0-40.0, low-fat cheese 20.85-29.23, low-fat cottage cheese 1.0-10.0, peasant oil 8,0-23,45, skimmed milk powder 1,0-10,0, melting salts - a mixture of sodium phosphate disubstituted with citric acid salts of 5.0, the rest is water. A mixture of cheeses is fed into the melting boiler, and the remaining components are added there. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the cheese mass is partially cooled and sent for packaging.

After packaging the cheese in the form of loaves on the packaging machine it is sent to the smoking chamber, where it is smoked at a temperature of 40-45 ^o C. Then it is cooled for 8 hours and packaged.

 Selected quantities of components allow you to get the finished product with the best taste.

 Processed cheese according to the proposed composition has the following physicochemical and organoleptic characteristics, see table 1,2,3.

 Example 1

 The manufacture of processed smoked sausage cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, mixed.

In accordance with the recipe, raw materials are laid - brine rennet cheeses 3.0, Adyghe soft cheese 3.0, 36.5 nonfat cheese, 10.0 nonfat cheese, 24.41 peasant butter, 8.0 skimmed milk powder, melting salts - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest is water. A mixture of cheeses is fed into the melting boiler, and the remaining components are added there. The contents are heated to t = 95 ^o C, the cheese mass melts, homogenizes. Then the mass is partially cooled and sent for packaging. After packaging the cheese in the form of loaves on the packaging machine it is sent to the smoking chamber, where it is smoked at a temperature of 40-45 ^o C. Then it is cooled for 8 hours and packaged.

 Example 2

 The manufacture of processed smoked sausage cheese is carried out according to example 1 with the following ratio of components wt.%: Brine rennet cheeses 5.0, soft Adyghe cheese 5.0, low-fat cheese 22.73, low-fat cottage cheese 10.0, peasant butter 20.45, milk dry fat-free 10.0, salt-melters - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest of the water.

 Example 3

 The production of processed smoked sausage cheese is carried out according to example 1 with the following ratio of components wt.%: Brine rennet cheeses 30.0, soft Adyghe cheese 30.5, low-fat cheese 20.85, low-fat cottage cheese 1.0, peasant butter 8.0, milk dry fat-free 1.0, salt-melters - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest of the water.

 Example 4

 The production of processed smoked sausage cheese is carried out according to example 1 with the following ratio of components wt.%: Brine rennet cheeses 24.0, soft Adyghe cheese 25.0, low-fat cheese 33.23, low-fat cottage cheese 3.0, peasant butter 4.83, milk dry fat-free 7.0, salt-melters - a mixture of sodium phosphate disubstituted with salts of citric acid 5.0, the rest of the water. Cream cheese, made according to example 1.4, has low taste and structural characteristics. The best performance of the product is manifested when using the components in examples 2,3. With an increase in the number of cheese rennet brine, soft Adyghe obtaining the product is impossible.

 Cheese according to the proposed composition has the best consistency, stable taste. Using the proposed invention will improve organoleptic characteristics, increase the profitability of the product. With good consumer properties, such processed cheese is relatively inexpensive.

Claims (1)

Composition for the production of processed smoked sausage cheese, containing non-fat cheeses, skimmed milk powder, non-fat cottage cheese, peasant butter, a melting salt, drinking water, characterized in that as a component of the melting salt, a mixture of sodium phosphate disubstituted with citric acid salts and additionally contains brine rennet cheeses, soft Adyghe cheese in the following ratio of components, wt. %:
Brine rennet cheeses - 5.0 - 30.0
Soft Adyghe cheese - 5.0 - 40.0
Low-fat cheeses - 20.85 - 29.23
Low-fat cottage cheese - 1.0 - 10.0
Peasant oil - 8.0 - 23.45
Skimmed milk powder - 1.0 - 10.0
Melting salts - a mixture of solutions of sodium phosphate disubstituted with salts of citric acid - 5.0
Drinking Water - Else

Images