RU2321263C2 - Method for producing of soft acid-rennet cheese - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves pasteurizing mixture; cooling pasteurized mixture to fermentation temperature; introducing into resulted mixture preservative such as sorbic acid and corn groats subjected to hydrothermal processing during 30-35 min in an amount of 3% by weight of normalized mixture at groats to water ratio of 1:3; curdling mixture; kneading; extracting whey and introducing ascorbic acid used as antioxidant; salting cheese grain; providing self-pressing and packaging. Method allows soft acid-rennet cheese to be produced without usage of ripening stage.

EFFECT: improved consumer properties, increased nutrient value and organoleptical qualities, and prolonged shelf life of soft acid-rennet cheese.

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Description

The invention relates to the dairy industry and can be used in the production of soft rennet cheese with herbal additives.

A known method of producing soft cheese from soybean emulsion with the addition of flavoring, which is used aminoacetic acid (glycine) to increase the shelf life of the finished product [1].

The disadvantage is low consumer properties, in particular unexpressed cheese taste, low consumer demand for soy products.

Closest to the claimed invention is a method for the production of soft acid-rennet cheese with rye bran, including normalization, pasteurization, cooling milk to a fermentation temperature, introducing pre-processed by frying at a temperature of 200-210 ° C for 10 min rye bran in an amount of 5, 0% by weight of the normalized mixture, followed by coagulation of the mixture, kneading and selection of serum, self-pressing and packaging [2].

The disadvantages of this method of production are: low consumer properties and organoleptic characteristics, in particular the grayish color of the cheese mass, loose loose texture; limited shelf life due to lack of preservative; lack of ascorbic acid with vitamin and antioxidant properties.

The technical result consists in creating soft acid-rennet cheese without ripening with a long shelf life, increased nutritional value, with high consumer properties and organoleptic characteristics: attractive appearance, pleasant taste and smell.

The technical result is achieved by the fact that in the method for the production of soft acid-rennet cheese, including pasteurization of the mixture, cooling to the fermentation temperature, coagulation of the mixture, kneading, whey selection, salting, self-pressing and packaging, in contrast to the prototype, corn grits passed as an additive hydrothermal treatment with a ratio of cereals and water 1: 3 in the amount of 3% by weight of the normalized mixture, and sorbic acid is additionally introduced as a preservative before coagulation and as antioxidant in cheese grain ascorbic acid.

The use of corn grits as a plant component is due to the creation of a product containing biologically active substances in a natural ratio in the form of natural compounds, as well as to increase production efficiency, reduce costs, to create a high-quality product that meets the requirements of modern balanced nutrition theory. The natural yellowish color of corn grits thanks to the carotenoids gives the cheese an attractive appearance and increases its nutritional value.

The use of sorbic acid as a preservative prevents the appearance of mold in cheese, and the combination with ascorbic acid enhances the fungistatic effect of sorbic acid, which helps to increase the shelf life of cheese.

The method is as follows.

In the production of cheese, skim and whole milk is used, pasteurized at a temperature of 85 ° C, with a holding time of 20-25 seconds, then cooled to a fermentation temperature of 31-32 ° C. Hydrothermal treatment of corn grits is carried out. For this, corn grits are poured into boiling water and cooked over low heat for 30-35 minutes. The ratio of cereals and water is 1: 3. Before coagulation, chilled milk is added as a preservative, sorbic acid, 3.0% by weight of normalized corn cereal milk that has undergone hydrothermal treatment, 0.2% by weight of a mixture of spices. The mixture is thoroughly mixed until a homogeneous mass is obtained without lumps and the following components are added sequentially for fermentation: from 2 to 5% by weight of the starter mixture, an aqueous solution of calcium chloride at the rate of 30-40 g of anhydrous salt per 100 kg of normalized mixture and 1 g of rennet 100 kg of normalized mixture. The milk with the added ingredients is left to coagulate. Coagulation is carried out within 40-60 minutes. The clot readiness is determined by the acidity of the whey, it should be 13-14 ° T. The clot is cut into cubes 10-12 cm along the edge and knead. The duration of kneading is 10-15 minutes; during kneading, the temperature is increased by 1-2 ° C from the fermentation temperature. The end of the heating process is determined by the appearance and texture of the grain. It should have a uniform consistency, smeared in the palm of your hand with a light exposure to the index finger. At the end of the heating process, serum is sampled. Ascorbic acid is introduced in an amount of 100 g per 180-200 kg of cheese mass. Cheese is salted in grain based on the salt content in the finished product up to 1%. Soft cheese is formed in bulk. It is pressed under the action of its own mass (self-pressing) in perforated metal forms. The duration of self-pressing is 6-8 hours at an ambient temperature of 18-20 ° C. Ready cheese is weighed and packaged.

An example of a specific implementation of the method for the production of soft acid-rennet cheese, including pasteurization of the mixture at a temperature of 85 ° C, with an exposure of 22 ± 2 seconds, cooling to a fermentation temperature of 31-32 ° C, introducing hydrothermal corn sorbic acid and corn grits as a preservative at a temperature of 95 ° C for 32 ± 2 minutes in an amount of 3% by weight of the normalized mixture with a ratio of cereals and water 1: 3. The mixture is thoroughly mixed until a homogeneous mass is obtained without lumps and the following components for fermentation are added successively: 3.0% by weight of the Bioantibut starter mixture, an aqueous solution of calcium chloride at the rate of 40 g of anhydrous salt per 100 kg of normalized mixture and 1 g of rennet 100 kg of normalized mixture. Coagulation of the mixture for 50 ± 2 minutes, cutting a clot 11 ± 1 cm along the edge, kneading 10 ± 2 minutes, selecting serum, adding 100 g per 200 kg of cheese mass to cheese grain as an antioxidant. Cheese is salted in grain based on the salt content in the finished product up to 1%. Molding is done in bulk. Self-pressing for 8 hours at an ambient temperature of 18-20 ° C. Weighing cheese and packing in parchment. Shelf life at a temperature of 4-6 ° C and a relative humidity of 75% not more than 15 days.

The produced cheeses have a mass fraction of fat in dry matter of 45 ± 1.6%, a mass fraction of moisture of not more than 62%, and a mass fraction of salt of not more than 2.0%.

The yield of cheese is 1000 kg.

This method allows to reduce the cost, create a soft acid-rennet cheese without ripening, increase its shelf life, create a high-quality product containing biologically active substances, high nutritional value, with high consumer properties and organoleptic characteristics.

Table

Comparative characteristics of the resulting cheese and prototype

Indicators Prototype Cheese offered Moisture content, % No more than 62,00 61.00 Mass fraction of fat in dry matter,% 45 ± 1.6 44.25 Mass fraction of salt,% No more than 2 one Shelf life at a temperature of 6 ° C and a relative humidity of 75% No more than 6 days No more than 15 days Organoleptic indicators: Taste and smell Well expressed, sour milk, with particles of rye bran Well-expressed sour-milk, moderately salty, with a mild flavor of corn Consistency Friable Good Test color Light gray Weak yellow, characteristic of cheese Appearance Normal Normal The content of vitamins and minerals in 100 g of cheese Na 560 499 TO - 16 Sa 530 474 Mg - four R 470 437 Fe - 0.3 B ₁ 0.04 0.05 In ₂ 0.37 0.25 PP - 0.1 FROM - 2.76 β-carotene 0.08 0,07

The table shows that due to the addition of cereals, the product was enriched in Mg, K, Fe, the content of vitamin B ₁ increased, vitamin PP and vitamin C appeared in the product. New cheeses have an energy value higher than their counterpart. Ultimately, all this positively affects the nutritional value of the product. Also important are the consumer properties of cheese, which are given greater preference for organoleptic evaluation. By adding a preservative - sorbic acid and ascorbic acid, which has vitamin and antioxidant properties, the shelf life of cheese is significantly increased.

Information sources

1. Patent No. 2213464, cl. A23C 19/076 - prototype.

2. Patent No. 2216191, cl. A23L 1/30.

Claims (1)

Method for the production of soft acid-rennet cheese, including pasteurization of a mixture, cooling to a fermentation temperature, coagulation of a mixture, kneading, selection of whey, salting of cheese, self-pressing, packaging, characterized in that prior to coagulation, sorbic acid and corn grits are added as a preservative that underwent hydrothermal treatment for 30-35 min, in an amount of 3% by weight of the normalized mixture with a ratio of cereals and water of 1: 3, and after the selection of whey is introduced into cheese grain as an antioxidant Danta ascorbic acid.