RU2277341C2 - Method for production of curd paste - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed method includes milk pasteurization at 90-95°C with conditioning for 2-3 h; cooling; introducing of ferment containing pure cultures of lactic acid thermophylic streptococcus and Bulgarian rod in ratio of 3:1, fermentation, pressing up to moisture of 80 %, cooling, sugar addition under agitation in amount up to 5 % based on clot mass.

EFFECT: product of good taste, homogenous non-layered consistence, increased energy validity and prolonged storage time.

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Description

The invention relates to the field of dairy industry and can be used in the production of milk protein products.

A known method for the production of cottage cheese pasta, including pasteurization with aging, cooling to a temperature of 38-40 ° C, introducing a starter culture containing pure cultures of lactic streptococci and lactic acid bacillus taken in an amount of 5% by weight of the mixture, ripening, pressing to a moisture content of not more than 80% , cooling (see. Handbook of a dairy production technologist. Technology and Formulations, Volume 1, Dairy Products, St. Petersburg, GIORF, 2000, p.186).

The product obtained by this method has a pasty consistency, which exfoliates during storage and has a short shelf life.

The objective of the invention is to obtain, on the basis of natural cottage cheese, a product with good taste, a uniform, delicate, pasty consistency with a sweet, slightly expressed nutty taste, not delaminating during storage, which can be used in both baby and diet food, which has a great energy value and shelf life .

The problem is solved in that in the proposed method for the production of cottage cheese pasta, including pasteurization with aging, cooling to a temperature of 38-40 ° C, making starter culture containing pure cultures of lactic streptococci and lactic acid bacillus, taken in an amount of 5% by weight of the mixture, ripening, pressing to a moisture content of not more than 80%, cooling, pasteurization is carried out at a temperature of 90-95 ° C with exposure for 2-3 hours, from lactic streptococci use lactic thermophilic streptococci, and from lactic acid lochek - Lactobacillus bulgaricus in a ratio of 5: 1 followed by introduction, with stirring, after cooling to 5% sugar by weight of the clot.

Distinctive features of the proposed method are pasteurization at a temperature of 90-95 ° C with exposure at this temperature for 2-3 hours, the use of lactic streptococci lactic thermophilic streptococci, and from lactic sticks - Bulgarian sticks in a ratio of 5: 1, followed by introduction after cooling with stirring to 5% sugar by weight of the clot.

The selected ratio of lactic acid thermophilic streptococci and Bulgarian sticks is 5: 1, which makes it possible to obtain a product of delicate pasty consistency with a sweet, slightly pronounced nutty flavor, high energy value and a fairly long shelf life, which does not delaminate during storage. A decrease in the selected ratio of starter culture leads to stratification of the product, and an increase in the selected ratio leads to an increase in the acidity of the finished product.

Example 1. In whole milk with a fat mass fraction of 3.2% in an amount of 3178 kg, skim milk of 3280 kg is added, the resulting mixture is pasteurized at 90 ° C with holding at a temperature for 2 hours before browning, then cooled to a fermentation temperature 38 ° C and make with continuous stirring 50 kg of starter culture prepared from pure cultures of thermophilic lactic streptococci and Bulgarian bacillus, taken in a ratio of 5: 1, respectively. Then the milk is fermented to form a dense clot with an acidity of 65 ° T. The finished clot is laid out in self-pressing bags and after 1 hour they are pressed to a moisture content of not more than 80% in the product. Then the clot is cooled to a temperature of 6 ° C. Then the cooled clot is placed in a kneading machine, make 101 kg of granulated sugar and mix. The resulting mass is sent to the packaging. The finished product is sealed. Product expiration date no more than 5 days. Get 1000 kg of curd cream "Angers", having:

Mass fraction of fat - not less than 5%

Mass fraction of moisture - no more than 80%

Acidity - no more than 160 ° С

Organoleptic properties: consistency - delicate pasty, color - white with a cream shade, taste - pure sour milk without extraneous odors and smacks.

Example 2. In whole milk with ppm fat of 3.2% in the amount of 3539 kg contribute 186,6 kg of skim milk, the resulting mixture is pasteurized at 93 ° C with exposure at this temperature for 2.5 hours until browned, then cooled to a fermentation temperature of 39 ° C and 50 kg of yeast are introduced with continuous stirring (same as in example 1). Then the milk is fermented to form a dense clot with an acidity of 65 ° C. The finished clot is laid out in self-pressing bags and after 1.5 hours they are pressed to a moisture content of not more than 80%. Then the clot is cooled to a temperature of 6 ° C. Then the cooled clot is placed in a kneading machine, add 50.6 kg of granulated sugar and mix. The resulting mass is sent to the packaging. The finished product is sealed. Product expiration date no more than 5 days.

Get 1000 kg of curd cream "Angers", having:

Mass fraction of fat - not less than 10%

Mass fraction of moisture - no more than 80%

Acidity - no more than 160 ° С

Organoleptic properties: consistency - delicate pasty, color - white with a cream shade, taste - pure sour milk without extraneous odors and smacks.

Example 3. Cream of 160.8 kg is added to whole milk with a fat mass fraction of 3.2% in an amount of 4318 kg, the resulting mixture is pasteurized at 95 ° C and held at this temperature for 3 hours before turning brown, then cooled to a fermentation temperature of 40 ° C and add with continuous stirring 50 kg of starter culture (the same as in example 1). Then the milk is fermented to form a dense clot with an acidity of 65 ° T. The finished clot is laid out in self-pressing bags and after 2 hours they are pressed to a moisture content of not more than 80%. Then the clot is cooled to a temperature of 6 ° C. The cooled clot is placed in a kneading machine, add 50.6 kg of granulated sugar and mix. The resulting mass is sent to the packaging. The finished product is sealed. Product expiration date no more than 5 days.

Get 1000 kg of curd cream "Angers" having:

Mass fraction of fat - not less than 20%

Mass fraction of moisture - no more than 80%

Acidity - no more than 160 ° T

Organoleptic properties: consistency - delicate pasty, color - white with a cream shade, taste - pure sour milk without extraneous odors and smacks.

At a fermentation temperature below 38 ° C, the fermentation time is lengthened; at a temperature above 40 ° C, the acidity of the product increases.

With a decrease in the amount of sourdough, the ripening time increases, and with an increase in its amount, the acidity of the product increases, and the acidity of the product affects its taste.

The energy value of the product in 100 g of the famous "Corte" and the proposed cream of curd cream "Angers" is shown in the table.

Table 1 Component Court 18% Fats,% 1.5% twenty% 10% 5% Proteins, g fourteen 15,2 7.5 6.6 Carbohydrates, g 2,5 2.6 2,3 4.0 Energy value, kcal 235 366 210 156

Thus, the proposed method allows to obtain a dietary product - cream curd "Angers" with good consumer properties, texture, taste and a fairly long shelf life.

Claims (1)

Method for the production of curd paste, including pasteurization of milk with aging, cooling to a temperature of 38-40 ° С, introduction of a starter culture containing pure cultures of milk streptococci and lactic acid bacillus taken in an amount of 5% by weight of the mixture, fermentation, pressing to a moisture content of not more than 80% cooling, characterized in that pasteurization is carried out at a temperature of 90-95 ° C with an exposure for 2-3 hours, from lactic streptococci use lactic thermophilic streptococci, and from lactic acid rods - Bulgarian bacillus, respectively solution of 5: 1, followed by making after cooling with stirring up to 5% sugar by weight of the clot.