RU2249972C2 - Method for producing of canned sterilized curdle - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months.

EFFECT: improved quality and prolonged shelf life.

1 dwg, 6 tbl, 4 ex

Description

The invention relates to the dairy industry, in particular to a method for the production of sterilized canned curd. Cottage cheese is intended for special consumers in extreme conditions.

A known method of producing calcium-enriched aseptic bean curd, including the preparation of a milk base from soy milk, the introduction of a coagulant into it - a complex of sucrose with calcium hydroxide, sterilization of the mixture by heating, adjusting the pH of the sterilized product to slightly acid followed by coagulation when heated (1).

A known method of producing cottage cheese, providing for the sterilization of skim or normalized milk, cooling it to a fermentation temperature, introducing fermentation based on lactic acid cultures in an amount of 3-5% of the volume of fermented source milk. After the formation of a clot, potassium iodide is added to it. After cooking, the resulting cottage cheese is pressed and cooled to a temperature of 2-6 ° C (2).

The closest analogue to the claimed invention is a method for producing sterilized cottage cheese products, according to which cottage cheese is mixed with high-fat cream, subjected to heat treatment with stirring, packaged and sterilized (3).

The disadvantage of the proposed method is the short shelf life in unregulated temperature conditions.

The technical result of the proposed invention is to increase the shelf life of cottage cheese up to 12 months at a temperature of 0-6 ° C with an increase in its quality.

The technical result is achieved by the fact that the method is as follows: cottage cheese made from pasteurized normalized or skim milk is mixed with butter or cream or plastic cream and pectin in an amount of 0.2-0.5 wt.%, Mainly apple or orange ( you can add xanthan gum or carob gum), in the unit for 122 ° C with holding for 6-10 minutes, then the cans with the product are cooled to 0-8 ° C and left at this temperature for ripening for 6-12 hours for swellingtree, which significantly improves the quality of the product.

For mixing with cottage cheese, ready-made cream or cream is used, which is obtained at the enterprise by separating milk with subsequent normalization, homogenization at a temperature of 50-70 ° C, pasteurization at a temperature of 88-92 ° C for 20 seconds and cooling to a temperature of no higher than 5 ° C .

Cottage cheese is used with a mass fraction of fat of 18%, 9% or fat-free acidity not exceeding 200 ° T. Cream is used with a mass fraction of fat from 20% to 55% acidity, respectively, from 19 ° T to 12 ° T. Butter is used unsalted sweet cream with a mass fraction of fat 82.5%, plastic cream according to TU 10 of the Russian Federation 472.

Pectin is added as a suspension in water in a ratio of 1: 1 in an amount of 0.2-0.5 wt.%, While apple or citrus pectin is used predominantly.

The invention is illustrated by the following example.

Example 1

The formulation is shown in table 1.

Table 1 name of raw materials Mass fraction of solids,% Raw material consumption per 1 ton of finished products, kg actually In solids Curd, 18% fat 35.0 950.0 332.5 Butter, 82.5% fat 84.0 18.5 15,5 Pectin 100 2.0 2.0 Water 29.5 Total: 1000,0 350,0

Cottage cheese with a mass fraction of fat of 18% and acidity of not more than 200 ° T is ground in a spinning top, mixed in a Stefan type smelter with butter with a fat content of 82.5%, previously cut into pieces of 2-3 kg, with stirring a suspension of apple pectin is added to the mixture at the rate of 0.2 wt.%, mixing pectin with water in a ratio of 1: 1. Mixing of the mixture is carried out for 1 minute at 1500 rpm. The mixture is terminated at 78 ° C for 3 minutes with stirring at a stirrer speed of 3000 rpm.

The product is packaged in metal jars, which are thoroughly washed with hot water before filling the product. Steamed with hot steam and dried with hot air. Lids for banks are washed, dried and sterilized. Metal cans with a product are hermetically sealed. Cans sealed with the product are served for sterilization. Sterilization is carried out at 121 ° C with exposure for 8 minutes. Cool the cottage cheese in a refrigerator with a temperature of 1 ° C. Ripening of cottage cheese within 8 hours occurs simultaneously with cooling in the chamber. After cooling and ripening of cottage cheese, the technological process is completed and the product is ready for sale.

Sterilized canned curd has a pronounced taste of pasteurization, moderately dense texture and can withstand storage without loss of consumer properties for 12 months at a temperature of 0-8 ° C.

Example 2

The formulation is shown in table 2.

table 2 name of raw materials Mass fraction of solids,% Raw material consumption per 1 ton of finished products, kg actually in dry wah Cottage cheese, 9% fat 27.0 850,0 229.5 Butter, 82.5% fat 84.0 141.0 118.5 Pectin 100 2.0 2.0 Water 29.5 Total: 1000,0 350,0

The method is carried out as in example 1. Use cottage cheese with a mass fraction of fat of 9%.

Sterilized canned curd has a pronounced taste of pasteurization, moderately dense texture and can withstand storage without loss of consumer properties for 12 months at a temperature of 0-8 ° C.

Example 3

The formulation is shown in table 3.

Table 3 name of raw materials Mass fraction of solids,% Raw material consumption per 1 ton of finished products, kg actually in solids Low-fat cottage cheese 20,0 750.0 150.0 Cream, 55% Fat 62.5 48.0 30,0 Butter, 82.5% fat 84.0 200,0 168.0 Pectin 100 2 2 Total: 1000,0 350,0

The method is carried out as in example 1. Use low-fat cottage cheese and cream with a mass fraction of fat of 55%, acidity from 12 ° T, respectively, and butter with a fat content of 82.5%.

Sterilized canned curd has a pronounced taste of pasteurization, moderately dense texture and can withstand storage without loss of consumer properties for 12 months at a temperature of 0-8 ° C.

Example 4

The method is carried out as in example 1. Use cottage cheese with a mass fraction of fat of 9% and plastic cream with a mass fraction of fat of 73%.

The formulation is shown in table 4

Table 4 name of raw materials Bulk
The proportion of dry in Raw material consumption per 1 ton of finished products, kg actually in solids Cottage cheese, 9% fat 27.0 835 225.6 Plastic cream, 73% fat 75.0 163 122,4 Pectin 100 2.0 2.0 Total: 1000 350,0

Sterilized canned curd has a clean sour-milk taste, homogeneous delicate texture and can withstand storage without loss of consumer properties for up to 12 months at a temperature of 0-8 ° C.

According to organoleptic characteristics, cottage cheese must meet the requirements specified in table 5.

Table 5 Name of indicator Product feature 1 2 Consistency and appearance Homogeneous, tender, ductile, moderately dense, smeared Taste and smell Pure fermented milk with a pronounced taste of pasteurization Color White with a cream tint, uniform throughout the mass

According to physico-chemical indicators, the cottage cheese must meet the requirements specified in table 6.

Table 6 Name of indicator Product feature 1 2 Mass fraction of fat,% 18 ± 0.5 Moisture content, % 65.0 ± 0.5 Acidity, ° T no more than 180

The technological scheme for the production of cottage cheese is shown in the drawing.

Literature

1. EP 0192250, A 23 C 20/02, 08.28.1986.

2. RU 2178645, C2, A 23 C 19/076, 01/27/2002.

3. SU 948363 A 07.08.1982.

Claims (1)

The method of obtaining sterilized curd, which consists in the fact that the curd is mixed with cream or with butter, or plastic cream and pectin in an amount of 0.2-0.5 wt.%, Mixed, subjected to heat treatment in a melting unit at a temperature of 78-82 ° C for 3-4 minutes with stirring, packaged, sterilized at a temperature of 120-122 ° C for 6-10 minutes, cooled and sent to ripen at a temperature of 0 ° C to + 8 ° C for 6-12 hours .