RU2380914C2 - Composition for obtaining processed cheese product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains low-fat cheese, melting salt for which disodium hydrogen phosphate, "Solva 85" and "Solva 120", drinking water, milk fat substitute "Ecolact", flavour filler and fermented cream biological additive.

EFFECT: invention enables to give the product probiotic properties, increase its nutritional value and organoleptic properties.

2 cl, 4 tbl

Description

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

Known composition for the production of processed cheese product "Pearl", including low-fat cheese, cheese for melting, soy product "Tofu", cream, skimmed milk powder, dry whey milk, table milk margarine, salt-melters Solva 820, Solva 90S, drinking water in the following ratio of components, wt.%:

Low-fat cheese 12.5-13.0 Melting cheese 25.6-26.0 Soy product "Tofu" 0.98-1.02 Cream 19.8-20.2 Skimmed milk powder 1.3-1.4 Dry whey 0.59-0.61 Dairy margarine 20.0-20.1 Solva 820 1.05 Solva 90S 1.05 Drinking water Rest

[Patent No. 226420, IPC 7 A23C 19/08].

The disadvantage of Pearl cream cheese is the lack of probiotic properties.

The famous processed cheese is Atlant, which contains rennet cheese, cheese for melting, non-fat cheese, peasant butter, melting salt: disodium phosphate, Solva 85, Solva 120, drinking water, low-fat cottage cheese, milk powder, milk powder soybean, table milk margarine in the following ratio of components, wt.%:

Rennet Cheeses 8.9-9.1 Melting cheese 16.8-17.0 Low-fat cheese 15.5-15.68 Peasant oil 7.9-8.1 Soybean milk powder 8.0 Dry whey 1.1-1.3 Low-fat cottage cheese 14.9-15.1 Dairy margarine 18.0-18.2 Disodium phosphate 2.62 Solva 85 5.2 Solva 120 5,4 Drinking water Rest

[Patent No. 2264719, IPC 7 A23C 19/08].

The disadvantage of this processed cheese "Atlant" is that it does not have probiotic properties, immunomodulating activity and has low nutritional value and organoleptic characteristics.

The technical result of the invention is to give processed cheese probit properties, increasing nutritional value and organoleptic characteristics.

The technical result is achieved by the fact that the composition for producing a processed cheese product containing rennet cheese, a melting salt, which is used as disodium phosphate, Solva 85 and Solva 120, drinking water, Ecolact milk replacer, flavoring agents and fermented creamy bioadditive in the following ratio of components, wt.%:

Low-fat cheese 50.5-60.4 Milk fat substitute "Ecolact" 8-17 Disodium phosphate 2.62 Solva 85 5.2 Solva 120 5,4 Flavoring Fillers 5-10 Fermented Creamy Supplement 8-15 Drinking water Rest

The inclusion in the composition for the production of a processed cheese product of the Ekolact substitute for milk fat increases the nutritional value of the processed cheese product due to the high content of polyunsaturated fatty acids, and improves the organoleptic characteristics of the processed cheese product.

The introduction of the Ekolact substitute for milk fat of less than 8 wt.% Will not provide the required consistency and organoleptic characteristics of the processed cheese product, and the introduction of more than 17 wt.%, On the contrary, will worsen the organoleptic characteristics.

Introduction to the composition of the composition to obtain a processed cheese product flavoring agents allows you to diversify the taste of the product, increase its nutritional value.

When introducing into the composition of the composition for producing a processed cheese product flavoring fillers of at least 5 wt.% Does not provide the necessary taste properties, and the introduction of more than 10 wt.% Will lead to an increase in the cost of the product and deterioration of organoleptic characteristics.

The introduction of a fermented creamy bioadditive to the composition of the processed cheese product provides the probiotic properties of the product and improves its organoleptic characteristics.

Table 1 shows the formulation of a fermented creamy dietary supplement to produce a processed cheese product.

Table 1 Recipe for fermented creamy bioadditives per 100 kg Name of components amount Cream 20% fat 70 Skimmed milk powder 10 Water 10 Lactulose 5 Activated bacterial preparation "Bifilact B" 5

The cream is homogenized, combined with a protein concentrate, for the preparation of which skimmed milk powder is dissolved in pasteurized and cooled to 50 ° C water, lactulose and the resulting mixture is pasteurized at t = 85-87 ° C for 5-10 minutes. Then the resulting mixture is cooled to 38 ° C and the previously activated bacterial preparation Bifilact B is introduced and fermented for 5-6 hours at t = 38 ± 2 ° C.

Introduction to the composition of the composition for obtaining a processed cheese product of a fermented creamy dietary supplement of less than 8 wt.% Does not provide a normalized content of lacto- and bifidobacteria in the product and does not allow it to be assigned to the group of probiotic products, and the introduction of more than 15 wt.% Will lead to a deterioration in the organoleptic characteristics of the product .

Table 2 shows examples of formulations of the proposed composition to obtain a processed cheese product.

table 2
Cream Cheese Product Recipe Components 100% recipe one 2 3 Low-fat cheese 50,5 51,2 53.7 Milk fat substitute "Ecolact" 11.5 11.5 11.5 Disodium phosphate 2.62 2.62 2.62 Solva 85 5.2 5.2 5.2 Solva 120 5,4 5,4 5,4 Dried, dispersed champignons 6.2 - - Edible salt 0.58 - - Walnuts - 5.5 - Granulated sugar - 2.0 1,0 Raisins - - 6.0 Fermented Creamy Supplement 12.0 10.0 9.0 Drinking water 6.0 6.58 5.58 Total one hundred% one hundred% one hundred%

The composition for obtaining the processed cheese product is prepared in the following way: the cheese is washed at t = 40-45 ° C, peeled and soaked in warm water for 1.5-2 hours. Cheese is crushed by passing through a spinning top or other equipment of a similar type. Drinking water is pasteurized at t = 78 ± 2 ° C with a holding time of 15-20 s, cooled to 4 ± 2 ° C. Dissolution of the dry components is carried out in a bathtub with a dispersant connected to it, salt (with the addition of dried dispersed champignons) and sugar (with the addition of walnuts and raisins) are sieved. The melting salt is introduced, then the raw material is ground, the whole mass is stirred and left to ripen at room temperature for 2-3 hours. Before melting, the mixture is kept for 1.5-2 hours.

The resulting mixture is melted in closed digesters with a steam jacket and mechanical stirrers. The melting temperature of the cheese is 80-90 ° C. Then the cheese is mixed, prepared flavoring agents (mushrooms, or nuts, or raisins) are added, mixed, cooled to 60-65 ° C. A fermented creamy bioadditive is added, mixed, cooled for 15-30 minutes, packaged.

Table 3 shows the organoleptic characteristics of the processed cheese product.

Table 3 Organoleptic characteristics of processed cheese product Indicators Types of Processed Cheeses Recipe 1 Recipe 2 Recipe 3 Appearance and color The surface is glossy, interspersed with filler The surface is glossy, interspersed with filler The surface is glossy, interspersed with filler Taste and smell Pure, cheesy, creamy, light aroma and mushroom flavor Pure, cheesy, creamy, light and nutty Pure, cheesy, with a creamy flavor, light aroma and a touch of filler Consistency Dense, uniform, plastic Dense, uniform, plastic Dense, uniform, plastic

The analysis of organoleptic indicators shows that the processed cheese product according to the claimed composition has improved organoleptic characteristics at the same time low cost.

Table 4 presents the chemical microbiological indicators of the processed cheese product.

Table 4 Chemical and microbiological indicators of processed cheese product Indicators Value Mass fraction of solids,% 40,0 Mass fraction of proteins,% 17,2 Mass fraction of fat,% 21.0 Mass fraction of carbohydrates,% 0.2 Ash% 1,6 The total number of viable cells of lactobacilli and bifidobacteria 1,0 · 10 ⁷

The analysis of chemical, physico-chemical and microbiological indicators shows that the processed cheese product according to the claimed composition has high nutritional value and probiotic properties.

Trial batches of processed cheese product were made, researched and went through an extensive tasting at the Department of Technology of Milk and Dairy Products of the Omsk State Agrarian University and the Department of Food Technology of the Autonomous Non-Commercial Organization VPO Omsk Economic Institute.

Analysis and tasting showed that the processed cheese product made according to the claimed composition has probiotic properties, immunomodulating activity, increased nutritional value and high palatability.

This composition to obtain a processed cheese product is recommended for mass nutrition. The claimed composition allows to obtain a complete product with high nutritional value, immunomodulating activity, probiotic properties and taste characteristics. The introduction of creamy bio-additives into the composition of the processed cheese product allows you to give the product a pleasant creamy flavor, and the introduced flavoring agents improve and allow you to diversify the organoleptic characteristics of this group of products.

Thus, the processed cheese product obtained by the proposed composition relates to functional food products, which, when systematically consumed, have a beneficial effect on the body.

Claims (2)

1. A composition for producing a processed cheese product containing non-fat cheese, a salt-melter, using disodium phosphate, Solva 85 and Solva 120, drinking water, characterized in that it additionally contains a milk substitute for milk fat “Ecolact”, flavoring fillers and fermented creamy bioadditive in the following ratio of components, wt.%:
Low-fat cheese 50.5-60.4 Milk substitute Ecolact fat 8-17 Disodium phosphate 2.62 Solva 85 5.2 Solva 120 5,4 Flavoring Fillers 5-10 Fermented Creamy Supplement 8-15 Drinking water Rest 2. The composition according to claim 1, characterized in that the flavoring fillers use dried dispersed mushrooms, such as champignons, and edible salt, or nuts, such as walnuts, and granulated sugar, or dried fruits, such as raisins, and sugar sand.