RU2229816C2 - Melted cheese composition - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: melted cheese composition comprises the following components, wt%: soft unsalted Adygeisky cheese 8.0-22.0; unsalted fat-free cheese 2.7-8.8; dry fat-free milk 4.51-5.0; farmer butter 18.72-22.31; sand sugar 25.75; cheese melting salt - disubstituted phosphoric acid sodium 4.3-4.5; dry cocoa 3.09; vanillin 0.01; nuts 5.125; sweet water the balance. EFFECT: improved nutritive properties, increased plasticity of consistency, wider range and reduced production costs of products. 3 tbl, 4 ex

Description

The invention relates to the dairy industry, in particular the production of processed sweet cheese.

Known processed cheese "Chocolate" with a mass fraction of fat in dry matter 30%; a collection of technological instructions for the production of processed cheese, Uglich: VNIIMS, 1996, p. 136. To obtain cream cheese "Chocolate" use the following components, wt.%: Fresh unsalted cheese 20.6-0, non-fat non-fat cheese 2.68-12.72, semi-fat cottage cheese 0-10.3, skimmed milk powder 4 , 12-4,12, peasant butter 18,97-24,72, granulated sugar 25,75-25,75, phosphate additive / phonacon / 10,3-10,3, cocoa powder 4,65-4, 65, drinking water 15.93-10.44.

The disadvantage of this cheese are: low quality product, insignificant assortment.

The closest application to the recipe is the Skazka processed cheese recipe with a mass fraction of fat in dry matter of 30%, a collection of technological instructions for the production of processed cheese. Uglich: VNIIMS, 1996, p.139. To obtain processed fairy tale cheese, the following components are used, wt.%: Fresh unsalted cheese 10.3-0, low-fat cheese 17.02-20.02, semi-fat cottage cheese 0-10.3, peasant butter 20.78-23, 02, granulated sugar 25.75-25.75, phosphate additive / phonacon / 9.78-9.78, vanillin 0.01-0.01, cocoa powder 3.09-3.09, nuts 5.15 -5.15, drinking water 11.12-5.88.

The disadvantages of this cheese are: a narrow range, low profitability.

EFFECT: obtaining a product with good taste properties, increasing the consistency plasticity, expanding the assortment, and increasing profitability.

The technical result is achieved due to the fact that the composition of processed cheese containing unsalted fatty cheese, non-fatty non-fatty cheese, skimmed milk powder, peasant butter, granulated sugar, melting salt, cocoa powder, vanillin flavoring, filler nuts, drinking water, characterized the fact that sodium phosphate disubstituted is used as a melting salt, soft Adyghe unsalted cheese contains as unsaturated fatty cheese in the following ratio of ingredients, wt.%:

Soft Adyghe cheese, unsalted 8.0-22.0

Non-fat non-salty cheese 2.7-8.8

Skimmed milk powder 4,51-5,0

Peasant oil 18.72-22.31

Granulated sugar 25.75

Salt Melter - Sodium Phosphate

disubstituted 4.3-4.5

Cocoa Powder 3.09

Vanillin 0.01

Nuts 5.15

Drinking water

The technical result is achieved as a result of the fact that the composition of processed cheese, containing non-fat unsalted cheese, skimmed cow milk, peasant butter, granulated sugar, melting salt, vanillin, cocoa powder, nuts, drinking water, with the addition of soft cheese Adyghe unsalted, removing bold cheese from the composition acquires new, improved taste characteristics, the consistency becomes more tender, plastic. The use of cheaper ingredients increases the profitability of the product. Known compositions of processed cheese have insufficiently high taste and structural characteristics, insignificant assortment, low profitability.

In the inventive composition of processed cheese with a mass fraction of fat in the dry matter of the product 30%, less expensive ingredients are used - soft Adyghe cheese unsalted, sodium phosphate disubstituted as a melting salt. Bold cheese is replaced with soft Adyghe unsalted cheese. The introduction of these ingredients leads to a much cheaper product with high palatability, a wide range of flavors of nuts, flavor, adjusted composition of the ingredients, a more delicate, plastic consistency. The content in the composition of sugar in the amount of 25.75%, cocoa powder 3.09%, vanillin 0.01%, nuts 5.15% without indicating the lower and upper limits is due to the provision of the necessary organoleptic characteristics of the final product.

Comparative analysis with the prototype allows us to conclude that the claimed recipe for processed cheese differs from the well-known absence of bold cheese, the introduction of new ingredients, namely soft Adyghe unsalted cheese, a melting salt - sodium phosphate disubstituted and the number of known ingredients. Processed cheese, made according to the claimed recipe, acquires new fairly good taste: sweet, with a pronounced taste and aroma of cocoa and flavoring - vanillin, nuts, a more delicate plastic, slightly smeared texture, which will expand the range and increase profitability.

The manufacture of processed cheese according to the claimed recipe is as follows. Raw materials are cleaned, washed, crushed, and weighed. After preliminary preparation, it is mixed.

In accordance with the recipe, the laying of raw materials is carried out, wt.%: Soft Adyghe cheese, unsalted 8.0-22.0, non-fat non-fat cheese 2.7-8.8, skimmed milk powder 4.51-5.0, peasant butter 18 72-22.31, granulated sugar 25.75, melting salt - sodium phosphate disubstituted 4.3-4.5, cocoa powder 3.09, vanillin 0.01, nuts 5.15, drinking water the rest. A mixture of cheeses is fed into a melting boiler and melted to a temperature of 70 ° C, then the rest of the ingredients, previously prepared for melting, are added to it at the same intervals. The contents are heated to a temperature of 95 ° C, the cheese mass melts, homogenizes. At the end of melting, nuts are preliminarily roasted and freed from husks, crushed to small particles, the exposure time is 1.5-2.0 minutes. Then the cheese mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

Processed cheese according to the proposed composition has the following physico-chemical characteristics shown in table 1, and organoleptic characteristics shown in table 2.

Nutritional and energy value of 100 g of the product according to the claimed composition are shown in table 3.

Example 1

The manufacture of processed cheese according to the claimed recipe is as follows. The raw materials are cleaned, washed, ground, weighed, pre-prepared for melting, mixed.

In accordance with the recipe, the raw materials are laid: soft Adyghe cheese, unsalted 5.0, non-fat non-fat cheese 10.5, skimmed milk powder 5.0, peasant butter 23.0, granulated sugar 25.75, melting salt - sodium disubstituted phosphate 4,5, cocoa powder 3,09, vanillin 0,01, nuts 5,15, rest drinking water. A mixture of cheeses, previously prepared for melting, is fed to a melting boiler, where it melts to a temperature of 70 ° C, then the remaining ingredients are added alternately at regular intervals. The contents are heated to t = 95 ° C, the cheese mass melts, homogenizes. At the end of melting, nuts are preliminarily fried and peeled, crushed to small particles, the exposure time is 1.5-2.0 minutes. Then the mass is partially cooled and sent for packaging. After that, the cheese is cooled for 8 hours and packaged.

Example 2

The production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 8.0, non-fat non-fat cheese 8.8, skimmed milk powder 5.0, peasant butter 22.31, granulated sugar 25.75 , salt-melter - sodium phosphate disubstituted 4,5, cocoa powder 3,09, vanillin 0,01, nuts 5,15, drinking water the rest.

Example 3

The production of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe unsalted cheese 22.0, non-fat non-fat cheese 2.7, skimmed milk powder 4.51, peasant butter 18.72, granulated sugar 25.75 , melting salt - sodium phosphate disubstituted 4.3, cocoa powder 3.09, vanillin 0.01, nuts 5.15, drinking water the rest.

Example 4

The manufacture of processed cheese is carried out according to example 1 with the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 25.0, non-fat cheese, unsalted 1.0, skimmed milk powder 4.51, peasant butter 18.03, granulated sugar 25.75 , melting salt - sodium phosphate disubstituted 4.3, cocoa powder 3.09, vanillin 0.01, nuts 5.15, drinking water the rest.

Processed cheese made in examples 1.4 has lower quality indicators. The best performance of the product is manifested when using the ingredients in examples 2, 3.

Cheese according to the proposed composition has the best texture and taste. Using the proposed invention will improve organoleptic characteristics, increase product profitability, expand the range. Such processed cheese is in great demand among the population and is designed for a wide range of consumers.

Claims (1)

The composition of processed cheese, containing unsalted fatty cheese, unsalted non-fatty cheese, skimmed milk powder, peasant butter, granulated sugar, melting salt, cocoa powder, flavoring, vanillin, nuts filler, drinking water, characterized in that as salt the melter uses sodium phosphate disubstituted, as the cheese is unsalted fatty cheese contains soft Adyghe unsalted in the following ratio of ingredients, wt.%: Soft Adyghe cheese, unsalted 8.0-22.0 Non-fat non-salty cheese 2.7-8.8 Skimmed milk powder 4,51-5,0 Peasant oil 18.72-22.31 Sugar Sand 25.75 Salt Melter - Sodium Phosphate disubstituted 4.3-4.5 Cocoa Powder 3.09 Vanillin 0.01 Nuts 5.15 Drinking water