RU2311040C2 - Curd pudding - Google Patents

Abstract

FIELD: dairy industry, in particular production of curd pudding.

SUBSTANCE: claimed pudding contains curd, cream, desiccated defatted milk, sugar, vegetable filler, stabilizing agent, conserving agent, and water.

EFFECT: product with homogenous consistence, high organoleptic and prophylaxis characteristics, increased biological value, low cost, and prolonged storage time.

2 ex

Description

The invention relates to the dairy industry, namely to obtain cottage cheese pudding, and can be used in the dairy industry and catering.

Known curd dessert containing a milk base, sugar, vegetable filler and stabilizer in the following ratio of components, wt.%:

Dairy base (milk, cottage cheese) 86.8-88.8 Sugar 7-10 Vegetable filler 1,5-5 Gelatin 0.9 Cereal or bean flour 0.3

The disadvantage of this curd dessert is the length of the process due to the processing of gelatin and cereals, a short shelf life, mealy, moisture, stratification during snoring.

The problem to which the invention is directed is to obtain a product with a homogeneous plastic consistency, with high organoleptic and preventive properties, with increased biological value, to reduce the cost of the product and increase the shelf life when using carrot-citrus and beetroot syrup supplies.

This object is achieved in that the cottage cheese pudding, including cottage cheese, sugar, vegetable filler, stabilizer, in contrast to the prototype, additionally contains cream, skimmed milk powder, as a vegetable filler - beetroot syrup or carrot-citrus supplies, as a stabilizer - a mixture of dichramphosphate , pork gelatin and guar gum, as a preservative - sorbic acid in the following ratio of components, wt.%:

Cottage cheese 45-60 Cream 17-7.4 Skimmed milk powder 0.29-0.4 Sugar 10.8-10.3 Beetroot syrup or Carrot and pitrus supplies 8.0-10.0 Stabilizer 0.45-0.5 Preservative 0.1 Water Rest

The product is produced as follows.

Dry and liquid components are mixed separately, then they are combined and continuously beat until a homogeneous mass is obtained. The product is packaged and cooled to a temperature of 4 ° C.

Carrot-citrus and beetroot syrup were used as plant fillers. These are non-traditional types of fillers, which differ from analogues in prescription compositions and manufacturing technologies.

Carrot-citrus supplies are the source of β-carotene: 5,092 mg / 100 g, vitamin C: 5,98 mg / 100 g; beetroot syrup - vitamin PP - 0.082 mg / 100 g and iron - 0.576 mg / 100 g, as well as phosphorus, potassium and calcium. The use of beetroot syrup and carrot-citrus supplies in cottage cheese puddings also improves the consumer qualities of puddings by introducing natural dyes of pink and yellow-orange color, respectively. Pectin, contained in syrup and supplies, gives the finished product a characteristic viscosity, which reduces the rate of introduction of the stabilizer by 10%.

Sorbic acid does not change the organoleptic properties of cottage cheese pudding, does not have toxicity and does not show carcinogenic properties.

The combination of stabilizing systems with a water-retaining ability and a preservative can increase the implementation period to 15 days, while the rate of application of sorbic acid is reduced to a minimum of 500 mg / kg, with a recommended dose of 1000 mg / kg.

Example 1. Mix cottage cheese in an amount of 450.0 kg, 170.0 kg of cream, 80.0 kg of carrot-citrus supplies, 183.6 kg of water. Pre-mixed dry components are added to the resulting mixture: sugar (108 kg), skimmed milk powder (2.9 kg), stabilizer - a mixture of dichramphosphate, pork gelatin and guar gum (4.5 kg), preservative - sorbic acid (1.0 kg). Next, the mixture is stirred and beat for 2-3 minutes, packaged and cooled to 4 ± 2 ° C.

Get cottage cheese pudding with a fat content of 10% slightly orange, a uniform viscous consistency, with good form-holding ability, with a mass fraction of moisture of 65%.

Example 2. Mix cottage cheese in an amount of 600.0 kg, 74.0 kg of cream, 100.0 kg of beet syrup, 113.0 kg of water. Pre-mixed dry components are added to the resulting mixture: sugar (103.0 kg), skimmed milk powder (4.0 kg), stabilizer - a mixture of dichramphosphate, pork gelatin and guar gum (5.0 kg), preservative - sorbic acid (1 , 0 kg).

Next, the mixture is stirred and beat for 2-3 minutes, packaged and cooled to 4 ± 2 ° C.

Get cottage cheese pudding with a fat content of 8% pink, a homogeneous viscous consistency, with good form-holding ability, with a mass fraction of moisture of 65%.

This invention allows to obtain a product with a homogeneous plastic consistency, with high organoleptic and prophylactic properties, with increased biological value, low cost, as well as expand the range by introducing syrup and supplies, increase shelf life by introducing sorbic acid.

Information sources

1. RU, patent, 2228055, cl. А23С 23/00, 2002. “Curd dessert” (prototype).

Claims (1)

Cottage cheese pudding containing cottage cheese, sugar, vegetable filler and stabilizer, characterized in that it additionally contains cream, skimmed milk powder, beetroot syrup or carrot-citrus supplies as vegetable filler, and a mixture of dichramphosphate, pork gelatin and guar as stabilizer gum, as a preservative - sorbic acid in the following ratio of components, wt.%: Cottage cheese 45-60 Cream 17-7.4 Skimmed milk powder 0.29-0.4 Sugar 10.8-10.3 Beetroot syrup or carrot and citrus supplies 8.0-10.0 A mixture of parch starch phosphate gelatin and guar gum 0.45-0.5 Sorbic acid 0.1 Water rest