RU2325066C2 - Production method of curd mousse - Google Patents

Abstract

FIELD: food products; dairy industry.

SUBSTANCE: method stipulates the preparation of mixture for whipping which includes curd, instant skimmed milk powder, milk or vegetable fat, sand sugar, stabilizer, flavours, sodium citrate and flavour filler. The mixture is warmed till 35-48°C, dispersed during 5-7, pasteurized, cooled with continuous agitation and whipped during 5-7 min. at 1,500 rpm. After recooling the structure of the product is formed during 2-4 hours.

EFFECT: improving the quality of the end product, its storage term and intensifying the process.

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Description

The invention relates to the dairy industry, and in particular to the technology for the production of whipped products.

A known method for the production of whipped curd product, which provides for the preparation of a mixture for whipping, whipping, packaging and cooling (RF patent 2233093 C2, 07.27.2004).

However, this method is long and does not significantly increase the shelf life.

The technical result of the proposed method is to improve the quality of the finished product, its shelf life and the intensification of the process.

The technical result is achieved in that in a method for the production of cottage cheese mousse, comprising preparing a mixture for whipping, which includes cottage cheese, skimmed milk powder, milk or vegetable fat, granulated sugar, stabilizer, flavor additives, heating the mixture, dispersing, pasteurization, cooling, whipping , packaging and post-cooling to 2-6 ° C, according to the invention, the whipping mixture additionally contains sodium citrate and flavoring agents, the mixture is heated to 35-48 ° C, dispersion wasp They are stored for 5-7 minutes at 1500 rpm, and after cooling they form the structure of the product for 2-4 hours.

The technological process, from the moment of mixing the raw materials to the time of packaging the product, is proposed to be carried out in the capacity of the rotary pulsation apparatus, which saves production space and reduces the loss of raw materials.

The whipping process saves expensive raw materials, reduces the cost of the product, and also improves its organoleptic characteristics.

Cooling the whipped mixture to 23-27 ° C, and not lower, allows packaging at this temperature and freeing the working apparatus for the next working cycle, that is, to intensify the process, and cooling in packaged form takes place in a shorter time with less energy costs.

Improving the quality of the finished product is achieved due to the absence of phase separation of the product during storage and preservation of the initial structural and rheological properties as a result of dispersing the mixture for 5-7 minutes at a temperature of 35-48 ° C at 1500 rpm and the introduction of a stabilizer.

The use of sodium citrate allows to withstand the pH of the mixture in the range from 5.4 to 5.8 (Table 1), emulsify the mixture of components and subject it to heat treatment, improve foaming, which positively affects both the structure of the product and its shelf life.

Table 1 The effect of active acidity of the product on foaming and consistency of the product Name of indicator Product type Curd mousse with active acidity less than 5.4 Curd mousse according to the proposed composition, active acidity from 5.4 to 5.8 Curd mousse with active acidity over 5.8 Consistency Insufficient foam resistance Gentle whipped structure saturated with air bubbles, glossy surface. Good foam resistance Good foam resistance. The presence of granularity, insufficient homogeneity of the structure

Heat treatment of a mixture of all components of cottage cheese mousse at 75-80 ° C for 5-7 minutes ensures its sanitary and epidemiological safety, and the use of a stabilizer in combination with heat treatment increases the shelf life of the product up to 20 days.

The proposed method is implemented as follows.

In the working capacity of the rotary pulsation apparatus, a mixture of components is prepared, including cottage cheese, cream, sugar, skimmed milk powder, stabilizer, sodium citrate, flavorings and flavorings.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 75-80 ° C for 5-7 minutes, cooled to 23-27 ° C with continuous stirring, beat at this temperature for 5 -7 minutes at 1500 rpm, then packaged at a temperature of 23-27 ° C and cooled to 2-6 ° C. During the cooling process, the formation of the product structure takes place within 2-4 hours.

Example 1

A mixture of components is prepared, including skim milk powder, cottage cheese, vegetable or milk fat, sugar, stabilizer, sodium citrate, flavorings and flavoring agents, heated to 35 ° C, dispersed for 7 minutes at 1500 rpm, pasteurized at 75 ° C for 7 minutes, cooled to 23 ° C with continuous stirring, beat at 23 ° C for 5 minutes, packaged at 23 ° C, cooled to 2 ° C, and the process of structure formation takes place within 4 hours.

The resulting curd mousse has a homogeneous, thick, whipped consistency, taste and smell of pure sour-milk with a pronounced aroma of aromatic additives, as well as the taste of the introduced flavoring filler. The color is white with a cream tint or due to the color of the introduced flavoring filler uniform throughout the mass.

Shelf life of the product is up to 20 days.

Example 2

A mixture of components is prepared, including skimmed milk powder, cottage cheese, vegetable or milk fat, sugar, stabilizer, sodium citrate, flavorings and flavoring agents, heated to 48 ° C, dispersed for 5 minutes at 1500 rpm, pasteurized at 80 ° C for 5 minutes, cooled to 27 ° C with continuous stirring, beat at this temperature for 7 minutes, packaged at 27 ° C, cooled to 6 ° C, and the process of structure formation takes place within 2 hours.

The resulting curd mousse has a homogeneous, thick, whipped consistency, taste and smell of pure sour-milk with a pronounced aroma of aromatic additives, as well as the taste of the introduced flavoring filler. The color is white with a cream tint or due to the color of the introduced flavoring filler, uniform throughout the mass.

Shelf life of the product is up to 20 days.

Example 3

A mixture of components is prepared, including skimmed milk powder, cottage cheese, vegetable or milk fat, sugar, stabilizer, sodium citrate, flavorings and flavoring agents, heated to 40 ° C, dispersed for 6 minutes at 1500 rpm, pasteurized at 78 ° C for 6 minutes, cooled to 25 ° C with continuous stirring, beat at this temperature for 6 minutes, packaged at 25 ° C, cooled to 4 ° C, and structure formation takes place within 3 hours.

The resulting curd mousse has a homogeneous, thick, whipped consistency, taste and smell of pure sour-milk with a pronounced aroma of aromatic additives, as well as the taste of the introduced flavoring filler. The color is white with a cream tint or due to the color of the introduced flavoring filler, uniform throughout the mass.

Shelf life of the product is up to 20 days.

Claims (1)

Method for the production of cottage cheese mousse, comprising preparing a mixture for whipping, which includes cottage cheese, skimmed milk powder, milk or vegetable fat, granulated sugar, stabilizer, flavor additives, heating the mixture, dispersing, pasteurization, cooling, whipping, packaging and post-cooling, characterized in that the whipping mixture additionally contains sodium citrate and flavoring agents, the mixture is heated to 35-48 ° C, the dispersion is carried out for 5-7 minutes, the cooling is carried out at continuous stirring, and whipping for 5-7 minutes at 1500 rpm, and after after cooling form the structure of the product for 2-4 hours