RU2325067C2 - Composition for curd mousse production - Google Patents

Abstract

FIELD: food products; dairy industry.

SUBSTANCE: composition includes curd, milk or vegetable fat, instant skimmed milk powder, sugar, gelatin and guar gum, flavours, sodium citrate, flavour fillers and water. While the relation of curd to the milk or vegetable fat is from 17.0:0.46 to 30.0:3.75, and relation of curd to instant skimmed milk powder is from 17.0:13.0 to 30.0:9.0. Composition could include dietary fibers and/or yoghurt.

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

2 cl, 6 ex

Description

The invention relates to the dairy industry and can be used in the production of cottage cheese, whipped products.

A known composition comprising cottage cheese, skim milk powder, milk fat or vegetable fat, sugar, stabilizer, flavoring additives, vitamin premix and water, the ratio of cottage cheese to milk or vegetable fat from 1: 0.026 to 1: 1.25, in the following ratio of components in wt.%:

Cottage cheese of any fat content 17.5-30.0 Milk fat 0.5-37.5

or

Vegetable fat 0.46-5.0 Skimmed milk powder 9.0-13.0 Sugar 6.0-10.0 Stabilizer 0.5-2.0 Flavoring additives 0.03-2.0 Vitamin Premix 0.2-2.0 Water Rest

See RF Patent No. 2233093, BI No. 21 of July 27, 2004.

However, the shelf life of the product obtained using this composition is not high enough.

The technical result of the proposed method is to improve the quality of the finished product, its shelf life, the intensification of the process and the reduction of its cost. It is possible to produce a wide range of whipped curd products of various fat contents using various fillers and flavor additives.

The technical result is achieved in that the composition for producing cottage cheese mousse, including cottage cheese, milk or vegetable fat, skimmed milk powder, sugar, a stabilizer, flavoring additives and water, according to the invention additionally contains sodium citrate and flavoring agents, while the ratio of cottage cheese to milk fat or plant can withstand from 17.0: 0.46 to 30.0: 3.75, and the ratio of cottage cheese to skimmed milk powder from 17.0: 13.0 to 30.0: 9.0, includes gelatin as a stabilizer and guar gum, next time with the ratio of components, wt.%:

Cottage cheese 17.0-30.0 Milk or vegetable fat 0.46-36.0 Sugar 6.0-10.0 Skimmed milk powder 9.0-13.0 Gelatin and Guar Gum 0.5-2.0 Sodium citrate 0.65 Flavoring additives 0.03-2.0 Flavoring Fillers 2.5-3.0 Water Rest

The composition may include in wt.%: Dietary fiber from 1 to 10 and / or yogurt from 1 to 12.

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, improves foaming, which positively affects both the structure of the product and its shelf life. Intensification of production is achieved using direct mixing of the components. In this case, flavoring fillers are also subjected to heat treatment, which eliminates the ingress of undesirable microflora into the product from their surface, which does not disappear during the usual preparation of flavoring fillers for use.

Sanitary and epidemiological safety of the product and an increase in shelf life of up to 20 days are achieved by using heat treatment of 75-80 ° C for 5-7 minutes and adding sodium citrate and a stabilizer.

The use of flavoring fillers allows you to reduce the cost of the product by saving dairy components, as well as enrich the product with vitamins and minerals inherent in the used fillers.

The use of dietary fiber and yogurt positively affects the digestion process.

The whipping process saves expensive raw materials, reduces the cost of the product, and also improves organoleptic performance. An additional factor that reduces the cost of the product and intensifies production is the reduction of the process time by cooling the mixture to 23-27 ° C and whipping at this temperature, which allows you to quickly release the capacity of the rotary-pulsation apparatus for the next working cycle.

Table 1 The effect of the active acidity of the product on the 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

A composition for producing whipped mousse is prepared as follows.

A mixture of components is prepared in the working capacity of the rotary pulsation apparatus, including cottage cheese of any fat content, milk fat (or butter, or cream of any fat content, or dehydrated milk fat) or vegetable fat, sugar, skimmed milk powder, stabilizer, sodium citrate, flavor additives (or caramel, or vanilla, or coffee), flavoring agents (or / or jam, candied fruit, dried fruits, nuts), water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 75-80 ° C for 7 minutes, cooled to 23-27 ° C with continuous stirring, beat at this temperature for 5-7 minutes, then packaged and cooled to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the finished composition, the following ratio of components, wt.%:

Cottage cheese 17.0-30.0 Milk or vegetable fat 0.46-36.0 Sugar 6.0-10.0 Skimmed milk powder 9.0-13.0 Gelatin and Guar Gum 0.5-2.0 Sodium citrate 0.65 Flavoring additives 0.03-2.0 Flavoring Fillers 2.5-3.0 Water Rest

The composition may include in wt.%: Dietary fiber from 1 to 10 and / or yogurt from 1 to 12

The introduction into the composition of the composition of all the claimed ingredients in a certain ratio provides a product with specified structural and mechanical properties and shelf life of up to 20 days

Example 1

A mixture is prepared with the addition of skimmed cottage cheese, butter, sugar, skimmed milk powder, stabilizer, sodium citrate, vanillin flavoring and jam flavoring agent, heated to 35 ° C, dispersed to dissolve proteins and emulsify fat, pasteurized 75 ° C, cooled to 23 ° C, beat at this temperature, packaged and cooled.

The finished composition for cottage cheese mousse has the following composition of components in wt.%:

Cottage cheese 17.0 (defatted) Milk fat 36.0 (butter) Sugar 6.0 Skimmed milk powder 9.0 Stabilizer 0.5 Sodium citrate 0.65 Flavoring additives 0,03 (vanillin) Flavoring Fillers 2,5 (jam) Water 28.32

Get cottage cheese mousse, which has a uniform, thick, whipped consistency, taste and smell of pure sour milk with a pronounced aroma of vanillin, as well as the taste of jam.

Example 2

The composition for the preparation of cottage cheese mousse is prepared according to Example 1, while it includes cottage cheese of 9% fat, vegetable fat as flavor, caramel as a flavoring additive, and nuts as a flavoring filler; in addition, it contains dietary fiber and yogurt. Get the finished product with the following composition of the components in wt.%:

Cottage cheese thirty 9% fat Fat 4,5 vegetable Sugar 10.0 Milk 13.0 skim dry Stabilizer 2.0 Sodium citrate 0.65 Flavoring additives 2.0 (caramel) Flavoring Fillers 3.0 (nuts) Alimentary fiber 7.0 Yogurt 10.0 Water 17.85

Get cottage cheese mousse, which has a uniform, dense, whipped consistency, taste and smell of pure sour milk with a pronounced aroma of caramel, as well as the taste of nuts, cream color.

Example 3

The composition for making cottage cheese mousse is prepared according to Example 1, while it includes cottage cheese of 18% fat, cream of 20% fat as fat, coffee as a flavoring additive, and candied fruit as a flavoring filler.

Get the finished product with the following composition of the components in wt.%:

Cottage cheese 25.0 (18% fat) Milk fat 30,0 (cream 20% fat) Sugar 7.0 Milk 13.0 (dry fat free) Stabilizer 1,0 Sodium citrate 0.65 Flavoring additives 0.5 (coffee) Flavoring Fillers 2,5 (candied fruit) Water 20.35

Get cottage cheese mousse, which has a thick, whipped consistency with candied fruit particles, the taste and smell of pure sour milk with a pronounced aroma of coffee, as well as the taste of candied fruit.

Example 4

The composition for the preparation of cottage cheese mousse is prepared according to Example 1, while it includes fat-free cottage cheese, dehydrated milk fat as fat, and dried fruits as flavoring agents. Get the finished product with the following composition of the components in wt.%:

Cottage cheese 30,0 (defatted) Milk fat 0.5 (milk fat dehydrated) Sugar 10.0 Milk 9.0 (dry fat free) Stabilizer 0.5 Sodium citrate 0.65 Flavoring Fillers 3.0 (dried fruits) Water 46.35

Get cottage cheese mousse, which has a uniform, thick, whipped consistency, taste and smell of pure sour milk with a pronounced aroma and taste of dried fruits.

Example 5

The composition for the preparation of cottage cheese mousse is prepared according to Example 1, while it includes cottage cheese of 9% fat, vegetable fat as flavor, caramel as a flavoring additive, and nuts as a flavoring filler; in addition, it contains dietary fiber. Get the finished product with the following composition of the components in wt.%:

Cottage cheese thirty 9% fat Fat 4,5 vegetable Sugar 10.0 Milk 13.0 skim dry Stabilizer 2.0 Sodium citrate 0.65 Flavoring additives 2.0 (caramel) Flavoring Fillers 3.0 (nuts) Alimentary fiber 7.0 Water 27.85

Get cottage cheese mousse, which has a uniform, thick, whipped consistency, taste and smell of pure sour milk with a pronounced aroma of caramel, as well as the taste of nuts, cream color.

Example 6

The composition for the preparation of cottage cheese mousse is prepared according to Example 1, while it includes cottage cheese of 18% fat, cream of 20% fat as fat, coffee as a flavoring additive and candied fruit flavoring, in addition, it contains candied fruit yogurt.

Get the finished product with the following composition of the components in wt.%:

Cottage cheese (18% fat) 25.0 Milk fat (cream 20% fat) 30,0 Sugar 7.0 Milk (dry fat free) 13.0 Stabilizer 1,0 Sodium citrate 0.65 Flavoring additives (coffee) 0.5 Flavoring Fillers (candied fruit) 2,5 Yogurt 10.0 Water 10.35

Get cottage cheese mousse, which has a thick, whipped consistency with candied fruit particles, the taste and smell of pure sour milk with a pronounced aroma of coffee, as well as the taste of candied fruit.

Claims (2)

1. A composition for making cottage cheese mousse, including cottage cheese, milk or vegetable fat, skimmed milk powder, sugar, a stabilizer, flavorings and water, characterized in that it additionally contains sodium citrate and flavoring agents, while the ratio of cottage cheese to milk fat or the plant can withstand from 17.0: 0.46 to 30.0: 3.75, and the ratio of cottage cheese to skimmed milk powder from 17.0: 13.0 to 30.0: 9.0, includes gelatin and guar as a stabilizer gum, in the following ratio of components, wt.%: Cottage cheese 17.0-30.0 Milk or vegetable fat 0.46-36.0 Sugar 6.0-10.0 Skimmed milk powder 9.0-13.0 Gelatin and Guar Gum 0.5-2.0 Sodium citrate 0.65 Flavoring additives 0.03-2.0 Flavoring Fillers 2.5-3.0 Water Rest 2. The composition according to claim 1, characterized in that it includes in wt.% Dietary fiber from 1 to 10 and / or yogurt from 1 to 12.