RU2328128C1 - Preparation method of heat-treated milk-wheyish product - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method stipulates mixing of quarks, cream, salt, connective protein concentrate "SKANPRO T-95", Stabisole MS 60, which are preliminary dissoluted in curd whey, heat-treating of received mixture and its packing. After heat-treatment one can add flavour fillers in the mixture. As flavour fillers one uses herbal mixture of sublimation dehydration, dried parsley and dill, paprika, horse radish, salted cucumbers or tomatoes, dried onion or garlic.

EFFECT: increase of product storage time with preservation of its structure and increasing of its food value.

3 cl, 1 tbl, 4 ex

Description

The invention relates to the dairy industry and can be used to obtain a thermized milk whey product.

A known method of obtaining cream cheese "Alyonushka" with a mass fraction of fat of 7%. The method involves mixing such ingredients as high-fat cream, low-fat cottage cheese, milk powder, dried cream, sugar, gelatin, followed by heating (TU 2064-015-053331552-095 "Cream cheese" Alyonushka ").

The disadvantage of the product obtained by this method is the restoration of dry components, insufficient structural strength and relatively short shelf life.

A known method of obtaining a food product, comprising mixing cottage cheese at 70-150 ° C with fat, mainly peanut butter, sodium polyphosphate, heating the mixture and making flavorings (GB Patent No. 1174861 A, 12/17/1969).

The resulting product has a dense consistency, the structure of the product changes during storage, the shelf life of the product is not long enough.

Closest to the claimed is a method for producing cream cheese "Divine", obtained by mixing cottage cheese, fatty components, stabilizers, salt-melters; heating, melting the mixture with the addition of flavorings (Patent RU No. 2200419 C2, 06/04/2001).

The disadvantage of the product obtained by this method is a multi-component expensive composition, which reduces its profitability; as well as the use of components with a high fat content (sour cream, cow's oil, vegetable fat).

The objective of the invention is to increase the shelf life of the product while maintaining its structure and quality organoleptic characteristics, increase its nutritional value by introducing dietary fiber of animal origin (concentrate connective tissue protein "SCANPRO T-95") and increase its profitability.

The problem is solved in the proposed method for the production of terminated milk whey product, which involves mixing quark (soft dietary cottage cheese), a fat component, heating the resulting mixture, in which according to the invention, the SCANPRO T-95 connective tissue protein concentrate is additionally added to the mixture during mixing and Stabisol MS 60, which is pre-dissolved in cottage cheese whey, followed by termination of the finished mass, in the following ratio of components, wt.%: Quark 35.0-45.0; cream 25.0-30.0; curd whey 27.61-30.6; Stabisol MS 60 0.5-1.2; connective tissue protein concentrate “SCANPRO T-95” 0.5-1.5; edible salt 0.3-1.0. After termination, flavoring fillers can be added to the mixture, for example, using a mixture of freeze-dried herbs, dried parsley or dill, paprika, horseradish, pickles or tomatoes, dried onions or garlic.

The drug Stabisol MS 60 (State Registration Certificate No. 77.99.11.9.U.2267.9.04, dated 02.09.2004, a comprehensive food supplement for use in the food industry, (Germany)), consisting of modified starch, edible gelatin, guar gum, helps stabilize the protein system and increase the shelf life of the product.

The introduction of a concentrate of connective tissue protein "SCANPRO T-95" in the declared amounts allows to improve the structural and mechanical characteristics of the product, making them stable over time (more than 30 days).

The use of various flavors improves the taste of the product, improving its quality.

The invention allows to reduce the residual number of microorganisms due to the high moisture-binding ability of the concentrate of connective tissue protein "SCANPRO T-95" and the termination of the finished product, thereby increasing the shelf life of more than a month while maintaining structural and mechanical characteristics and taste during storage.

The method is as follows.

To obtain a termized milk whey product, mix, wt.%: Quark 35.0-45.0, cream 25.0-30.0, curd whey 27.61-30.6, Stabisol MS 60 0.5-1 , 2, SCANPRO T-95 connective tissue protein concentrate 0.5-1.5; edible salt 0.3-1.0. Before making Stabisol MS 60 and SCANPRO T-95 connective tissue protein concentrate, they are dissolved in curd whey with the addition of cream. After preparation of the mixture, it is combined with a quark, stirred, terminated at 70 ± 2 ° C. Various flavoring agents are additionally added to the finished mass. A terminated whey product can be made with paprika, horseradish, pickles or tomatoes, dried onions or garlic, a mixture of freeze-dried herbs, dried parsley or dill. The mass is packaged in a hot condition and packaged in polystyrene cups, in boxes of polypropylene or other polymeric materials approved for use in the dairy industry. The packaged thermized milk whey product is sent for cooling to 4 ± 2 ° C. Under such storage conditions, the product retains its structure and performance over 30 days.

In terms of organoleptic characteristics, the termized milk whey product must meet the requirements indicated in the table.

Organoleptic characteristics of the termized milk whey product Name of indicator Characteristic Taste and smell Curd, without extraneous smacks and smells. When formulated with flavoring food additives - with the appropriate taste and aroma of the introduced filler. Consistency Delicate, spreading consistency with inclusion of filler particles, uniform throughout the mass. Color Due to the color of the introduced filler, uniform throughout the mass, with the inclusion of the filler.

A method of obtaining a thermized milk whey product is illustrated by the following examples.

Example 1

306 kg of curd whey, Stabisol MS 60 0.714 kg are loaded into the Stefan melting unit; 8.16 kg of SCANPRO T-95 connective tissue protein concentrate; 5.1 kg of edible salt and mixed at 3000 rpm for 1 minute. After dissolution, add 274.7 kg of cream with a mass fraction of fat 25%; quark - 394 kg. The mixture is stirred and heated slowly at 750 rpm for 1 minute. Thermalization of the mixture is carried out under vacuum with constant stirring (1200 rpm) at a temperature of 70 ± 2 ° C with a shutter speed of 90 seconds. The mass is packaged in a hot state. The packaged thermo-whey milk product is cooled in a tunnel-type refrigerator to a product temperature of 4 ± 2 ° C.

The product has a pleasant creamy, slightly curd taste and smell, a delicate spreading texture, a uniform white color with a cream tint. The product retains organoleptic characteristics after 30 days of storage at a temperature of 4 ± 2 ° C.

Example 2

The method is carried out according to example 1 with the following components: quark - 350 kg; cream 250 kg; curd whey - 280.1 kg; Stabisol MS 60 - 6.4 kg; connective tissue protein concentrate “SCANPRO T-95” - 15 kg; edible salt - 3 kg. After mixing the components, crushed horseradish is added in an amount of 95.5 kg.

The product has a curd taste with a characteristic taste and smell of horseradish, a delicate, spreading uniform consistency, the product has a white color. The structure and organoleptic characteristics are stored for at least 30 days of storage.

Example 3

The method is carried out as in example 1 with the following components: quark - 450 kg; cream 300 kg; curd whey - 226.9 kg; Stabisol MS 60 - 12 kg; connective tissue protein concentrate “SCANPRO T-95” - 5 kg; edible salt - 3.1 kg. After mixing the components, 3 kg of dry parsley (dill, a mixture of herbs or paprika) are freeze-dried, and the mixture is mixed.

The terminated milk-whey product has a slightly curd taste with the characteristic taste of the added additive, a delicate, spreading consistency, the color corresponds to the shade of the introduced filler with a splash of the added flavoring additive.

Example 4

The method is carried out as in example 1 with the following components: quark - 373 kg; cream 232 kg; curd whey - 276.1 kg; Stabisol MS 60 - 5 kg; connective tissue protein concentrate "SCANPRO T-95" - 7.4 kg; edible salt - 3 kg. After mixing the components, canned tomatoes (or canned chopped cucumbers) were added in an amount of 103.5 kg.

The termized product has an aftertaste and aroma of tomatoes (or cucumbers) interspersed with particles, uniform throughout the mass. Organoleptic characteristics and product structure are stored after storage for more than 30 days.

Literature

1. TU 2064-015-053331552-095 "Cream cheese" Alyonushka ".

2. GB 1174861 A, 12/17/1969.

3. RU 2200419 C2, 06/04/2001.

Claims (3)

1. A method of obtaining a thermized milk-whey product, including mixing quark, cream, food salt, terminating the resulting mixture, packaging, characterized in that to obtain the mixture additionally use a concentrate of connective tissue protein "SCANPRO T-95", Stabisol MS 60, which pre-dissolved in curd whey in the following ratio of components, wt.%: quark 35.0-45.0 cream 25.0-30.0 curd whey 27.61-30.6 stabisol MS 60 0.5-1.2 connective tissue protein concentrate SCANPRO T-95 0.5-1.5 food salt 0.3-1.0. 2. The method according to claim 1, characterized in that after thermalization, flavoring agents are added to the mixture in an amount of from 0.3 to 10.35%. 3. The method according to claim 1, characterized in that the flavoring fillers use a mixture of freeze-dried herbs, dried parsley or dill, dried paprika, onion or garlic, horseradish, canned cucumbers or canned tomatoes.