RU2407348C1 - Method for production of granulated cottage cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method consists in separation of heated whole milk to produce cream with weight concentration of fat 10% and skimmed milk. The produced cream is mixed with food fibres, homogenised, pasteurised and chilled to fermentation temperature. Then a starter is added consisting of bifidobacteria and thermophile lactic streptococcus in a 1:3 ratio with the mixture fermented and chilled. Skimmed milk is mixed with a protein component. Then the mixture is pasteurised, chilled to fermentation temperature and fermented with a lactic-fermentation bacteria starter. Calcium chloride and a milk-clotting enzyme are added with the mixture fermented and chilled. After fermentation one processes the clot, granules are warmed, washed with water and chilled. After drying the granules are mixed with fermented cream and salt.

EFFECT: invention enables to enhance nutritional and biological value, probiotic, prebiotic, dietary and organoleptic properties of the finished product and to extend its storage life.

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Description

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

There is a method of producing homemade cheese, which includes heating the feedstock, separating milk, adding calcium chloride to skim milk, pasteurizing skim milk, adding sodium caseinate solution, cooling to the fermentation temperature, introducing rennet and bacterial fermentation, fermenting, treating the clot, freezing [1 ].

Produced by this method, homemade cheese has low dietary properties.

The closest in technical essence to the claimed invention is a method for the production of cereal curd, which involves heating milk, separating milk to obtain cream with a mass fraction of fat of 10% and skim milk, homogenizing and pasteurizing cream, cooling to a fermentation temperature, introducing starter from bifidobacteria and lactic acid bacteria , mixing and ripening, adding a protein component to skim milk, pasteurizing skim milk, cooling to the fermentation temperature fermenting skim milk with starter from lactic acid bacteria in an amount of 1-8%, adding calcium chloride, rennet, stirring, fermenting skim milk, treating the clot, heating the grain, stirring, washing with water, drying the grain and mixing the grain with fermented cream and salt [ 2].

However, this product has the following disadvantages: insufficiently high nutritional value and low dietary properties, since it does not contain prebiotic substances that stimulate the development of probiotic microflora throughout the entire shelf life of the product.

The objective of the invention is to increase the nutritional and biological value, probiotic, prebiotic, dietary and organoleptic properties of the finished product, as well as increasing its shelf life.

The problem is achieved in that in a method for producing granulated cottage cheese, including heating milk, separating milk, homogenizing cream, pasteurizing cream, cooling cream, pasteurizing skim milk, fermenting skim milk, adding calcium chloride, rennet, mixing, fermenting, treating the clot, heating the grain, washing and cooling the grain, drying the grain and mixing fat-free grain with cream and salt, according to the invention, the milk is heated, separated to obtain cream with a mass fraction of fat of 10%, into which dietary fiber is added, homogenized, pasteurized and cooled to the fermentation temperature, fermentation is introduced, consisting of pure cultures of bifidobacteria and thermophilic lactic streptococcus in a ratio of 3: 1, fermented and cooled, and skim milk mixed with milk protein, the mixture is pasteurized and cooled to the fermentation temperature, fermented, and fermentation from pure cultures of lactic acid bacteria is used as fermentation, and after drying, the grain is mixed with fermented bubbled with cream and salt.

Bifidobacteria, used in the production of dairy products, impede the development of many pathogenic and conditionally pathogenic microorganisms, increasing the resistance of the human body to infectious diseases, normalize mineral metabolism, and synthesize vitamins.

Dietary fiber contributes to a thicker cream consistency, which simulates a higher fat content of the cream and makes the product less caloric. In addition, dietary fiber stimulates contractile activity of the intestine, binds and removes bile acid and cholesterol residues from the intestine. A sufficient amount of dietary fiber in the diet reduces the risk of atherosclerosis and coronary heart disease. They have a bifidogenic effect. The normal intestinal microflora is able to break down part of the dietary fiber and use it for its nutrition.

The method is as follows.

Example 1. Whole milk is heated to a temperature of (35-40) ° C and sent for separation to obtain cream with a mass fraction of fat 10% and skim milk. Then, hemicellulose is added to the cream as dietary fiber in an amount of 3% by weight of the finished product, previously dissolved in drinking water, the mixture is heated to a temperature of (62 ± 2) ° C, stirred for 10-15 minutes, homogenized at a temperature of (62 ± 2) ° C and a pressure of 10-15 MPa, pasteurized at a temperature of (92 ± 2) ° C with a holding time of 15-20 seconds, cooled to a temperature of (38 ± 2) ° C, sent to a fermentation tank, where they are immediately fermented. Ferment, depending on its activity and on the regime of cream ripening accepted at the enterprise, is added in the amount of 2-5% of the cream mass. As a starter for cream use a starter, consisting of thermophilic lactic streptococcus and bifidobacteria (Bifidobacterium bifidum and Bifidobacterium longum) in a ratio of 3: 1. Ferment is introduced at a temperature of (38 ± 2) ° С. After fermentation, the cream is stirred for 10-15 minutes, then left alone for fermentation. The end of the ripening is determined by the formed clot and by increasing acidity, which should correspond to a pH of 4.6-4.7. Fermented cream is cooled to a temperature of (4 ± 2) ° C for (25 ± 5) minutes, then the clot is mixed to a homogeneous consistency and stored at a temperature of (4 ± 2) ° C for no more than 12 hours, stirring for 5 minutes every 30 minutes until the fermented cream is mixed with dried grain.

As the protein component, milk protein obtained by microfiltration and dried by spray drying, which is preliminarily dissolved in water at a temperature of (50 ± 5) ° С, is intensively stirred for (10 ± 5) minutes, kept for 1 hour. Then the reservoir mix skim milk with a protein component to a mass fraction of solids in raw milk (9.0-9.5)%. The resulting milk mixture is pasteurized at a temperature of (72 ± 2) ° C with an exposure of (15 ± 5) seconds, then cooled to the fermentation temperature (32 ± 2) ° C and sent to the bath, where it is immediately fermented. The mixture is inoculated with a starter culture consisting of lactic acid bacteria (Lactococcus lactis subsp. Cremoris and Lactococcus lactis subsp. Lactis). Ferment is introduced in an amount of 2-5% relative to the weight of the mixture. After making the starter culture and filling the bath, an aqueous solution of calcium chloride is added to the mixture at the rate of (125-150) g of dry salt per 1000 kg of skim milk. After adding a solution of calcium chloride, a solution of rennet is introduced into the mixture, depending on its activity. The leaven is introduced after half the volume of the bath is filled, the calcium chloride solution is introduced after the bath is completely filled, mixed for (10 ± 5) minutes, the enzyme solution is added and the fermented mixture is thoroughly mixed. Stirring the mixture after making the enzyme is carried out for (25 ± 5) minutes, then left alone for ripening. Fermentation of the mixture ends after 6-10 hours, until a strong clot and active acidity are obtained, pH 4.75 ± 0.1, then the resulting clot is cut into cubes 12.0 × 12.0 × 12.0 mm in size, first they are cut into horizontal and then to the vertical layers. The cut clot is left alone for (15 ± 5) minutes for better compaction of the grain and partial separation of the serum. Then the grain is gently mixed and gradually warmed up by supplying hot water to the inter-wall space of the bath jacket. Heating is carried out in such a way that at a temperature of (42 ± 1) ° С, the pH of the grain is (4.55 ± 0.03). Heating to a temperature of 38 ° C must be carried out in such a way that the temperature of the curd grain increases on average by no more than 1 ° C for every 6.5-7.5 minutes for 50-60 minutes. Subsequent heating to a temperature of (54 ± 2) ° C must be carried out in such a way that the temperature rises on average by 1 ° C for every 2-3 minutes for (35 ± 5) min. Having reached a temperature of (54 ± 2) ° C, the grain is kneaded for (150 ± 5) minutes.

At the end of the boiling, hot water is removed from the interstitial space of the bathtub shirt and cold water is supplied. At the same time, part of the whey is removed, so that the grain remaining in the bath is lightly coated with it, and washing and cooling of the grain are started.

The grain is washed in three stages with a water temperature of (4 ± 2) ° C: 1 - water is added to the grain in an amount of 40-50% of the initial volume of fermented milk, mixed (15 ± 5) minutes, after which the water is removed; 2 - the grain is also washed, but with water in an amount of 50-60% of the initial volume of fermented milk, mixed (15 ± 5) minutes, after which the water is removed; 3 - water is added to the grain in an amount of 60-80% of the initial volume of fermented milk, mixed (15 ± 5) minutes. After washing, the grain with water is supplied to the drying module.

Fermented cream is fed into the mixing module, followed by cottage cheese and salt. According to the recipe, fermented chilled cream in the amount of 70-80% of the required amount of cream, then curd grain and salt are fed into the mixing module. Mix the cottage cheese until the components are evenly distributed throughout the product.

Grain curd is sent to the packaging. Prepackaged grained cottage cheese is cooled down in refrigerators to a temperature of no more than (4 ± 2) ° С, after which the technological process is considered completed and the product is ready for sale.

Example 2. It is carried out analogously to example 1, except that pectin is used as dietary fiber, which is introduced into the cream before pasteurization.

Example 3. It is carried out analogously to example 1, except that oligofructose is used as dietary fiber, which is added to the cream before pasteurization.

The recipe for cereal cottage cheese of 3% fat content (in kg per 1000 kg of product excluding losses) is shown in table 1.

Table 1 Raw materials The norms of the main components in the production of granular cottage cheese with a cream fat content of 10% Fat-free curd grain with a mass fraction of moisture, kg 651.9 Fermented cream 10% fat, kg 340.1 Salt 8.0 Total 1000,0

Organoleptic characteristics of grained cottage cheese are shown in table 2.

table 2 Organoleptic indicators Cottage cheese Appearance Granular mass with a clean surface Color From white to slightly yellow, uniform throughout the mass Consistency Inhomogeneous, with distinct grains of different sizes in fermented cream Taste and smell Pure, sour-milk. To the best of salty taste.

To improve the dietary properties of grain curd, cream was used with a mass fraction of fat of 10%. The reduced fat content in cereal curd makes this product more affordable and cheaper for consumers.

Cream fermentation is carried out by thermophilic lactic streptococcus, symbiotically combining with bifidobacteria, which creates special conditions for active nutrition of probiotic cultures, as they develop very slowly in cream. Fermented cream can improve the organoleptic characteristics of the finished product, such as structure and texture, smell, taste and aroma.

Bifidobacteria have a positive effect on the intestinal microflora by regulating its composition, reducing the production of toxic metabolites; have antibiotic properties, etc. The use of bifidobacteria in the production of cereal cottage cheese allows to increase its sanitary and epidemiological safety and thereby extend the shelf life.

The introduction of dietary fiber allows you to increase the biological, nutritional value and reduce the calorie content of grain cottage cheese, as well as dietary fiber due to water-binding ability to extend shelf life, increase the yield of the finished product. Dietary fiber binds and eliminates part of the toxic substances from food, including mutagenic pyrolysates, which are formed by frying foods at high temperature, are involved in regulating cholesterol and normalizing glucose and triglycerides in blood serum, and are a nutrient for probiotic microflora.

This method of producing cereal curd allows you to increase the nutritional, biological value and improve the organoleptic characteristics of the finished product, reduce its cost through the use of low-fat cream, give it dietary and preventive properties and obtain a new product with functional properties, as well as increase the shelf life of the finished product.

The invention can be used both in mini-factories and in enterprises of large shift capacity. The proposed product has been tested in the laboratory of the Kemerovo Technological Institute of the Food Industry.

Information sources

1. A.S. No. 605595, class A23C 19/02, 1978.

2. RF patent 2289933 C2, 12/27/2006.

Claims (1)

A method for the production of cereal curd, which involves heating milk, separating milk to obtain cream with a mass fraction of fat of 10%, homogenizing and pasteurizing cream, cooling the cream to a fermentation temperature, fermenting with fermented milk thermophilic streptococcus and bifidobacteria, stirring and fermenting skim milk with a protein component, pasteurization of the mixture, cooling to the fermentation temperature, fermentation with fermentation from lactic acid bacteria, the introduction of calcium chloride , milk-clotting enzyme, mixing and ripening, treating the clot, heating the grain, washing and cooling the grain, drying the grain and mixing fat-free grains with fermented cream and salt, characterized in that before the homogenization, food fibers are added to the cream, the ratio of cultures in the thermophilic milk starter - acid streptococcus and bifidobacteria establish 3: 1, and milk protein is used as a protein component.