RU2429705C2 - Method for production of cheese product with vegetative filler - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages selection of raw material for melting, formulation of cheese mixture containing a vegetative filler represented by pumpkin puree in an amount of 25-30% or pumpkin succades or pumpkin powder, a vegetable fat, a stabiliser represented by a mixture of potato starch and carboxymethylcellulose in an amount of 1.0-3.0% respectively, or by a mixture of potato and corn starch at a ratio of 1:1 in an amount of 3%, a preserving agent and an acidity regulator represented by citric acid in an amount of 3%, drinking water or milk whey for regulation of weight fraction of moisture to be 53-55%.

EFFECT: invention allows to produce a cheese product for functional alimentation with increased storage life and enhanced biological value.

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Description

The invention relates to the food industry and can be used to obtain cheeses, in particular processed.

A known method of production of processed cheese "Kubanochka", which consists in the selection and preparation of raw materials for melting, compiling and ripening the cheese mixture, its melting, followed by packing and cooling.

When preparing raw materials, cheese for melting is cleaned from films and crusts, washed and crushed; powdered milk and granulated sugar, if necessary, crushed and sieved; the oil is peeled from the surface from staff and cut into pieces; prepare a solution of salt-melters. The components are dosed according to the recipe, mixed and melted at a temperature of at least 90 ° C.

Pumpkin drink with a dry matter mass fraction of 14% in an amount of 20% by weight of the recipe mixture is introduced into the finished molten mass and mixed well with a stirrer for 2-3 minutes. To improve the consistency of cheese, the hot molten mass is homogenized at a pressure of 9.81-14.7 MPa.

In the hot state, molten cheese mass is packed in plastic cups and boxes weighing from 100 to 250 g net (Collection of technological instructions for the production of processed cheese. - Uglich, 1986).

The disadvantage of this method is the possibility of a moisture layer on the surface of the mass during cooling and storage of the product. Such a defect occurs due to a violation of the formation of bonds between calcium caseinate and pumpkin pectin when receiving the product according to the recommended technology, which also leads to a short shelf life.

There is also known a method of producing sweet cream cheese for dietary nutrition, which involves the use of a composition comprising cheeses for melting, butter, cream or whole cow’s milk powder, or whole cow’s milk powder with cottage cheese, granulated sugar, dry pumpkin or apple powder, or carrots, or eggplant, or zucchini, or tomato, or beets, melting salt and drinking water (RU 2004121376 A).

The disadvantage of this method is to obtain a product with a mild taste and aroma of pumpkin, which is reflected in its consumer advantages.

There is a method of producing processed cheese also for dietary nutrition, involving the preparation of a mixture of components and melting, followed by packaging and cooling, characterized in that during the melting process a sweet food composition is added to the mixture, including an artificial sweetener or a mixture of sweeteners in an amount of 0.06-0, 1% dry matter and pulp of ripe pumpkin fruits as a natural biologically active filler in an amount of 15% (RU 2001116621 A, 2004.09.10).

The disadvantage of this method is the presence in the mass of coarse particles of filler with a characteristic taste of raw pumpkin, leading to the formation of a heterogeneous consistency and deterioration of taste sensations.

A significant drawback inherent in all the considered methods for the production of processed cheese with vegetable filler in the form of pumpkin fruit processed products is the low consumer advantages and low shelf life of the finished product, as well as the use of cholesterol-containing dairy raw materials with a high cost.

The technical result consists in the creation of a cheese product for functional nutrition with an increased shelf life and increased biological value in comparison with the product analogue - processed cheese "Kubanochka".

Indicators Analogue (processed Kubanochka cheese) Cheese product Shelf life 30 days 60 days Alimentary fiber 3.5 g / 100 g 4.3 g / 100 g PUFA - 3.6 g / 100 g Carotenoids 0.27 mg / 100 g 0.37 mg / 100 g Vitamin C 1.08 mg / 100 g 2.0 mg / 100 g Cholesterol 45.0 11.3 Whey Proteins - 22.5-67.5 mg / 100 g

The technical result is achieved due to the fact that in the method for producing a cheese product, including selection of raw materials for melting, preparation of a cheese mixture, its melting, followed by packaging and cooling, technological methods for introducing a vegetable filler into a cheese mixture in the form of a pumpkin fruit processing product - pumpkin puree , partial replacement of milk fat with vegetable fats, the introduction of citric acid to regulate acidity and achieve a preservative effect and whey for var ation moisture content and changes in the concentration of high-grade protein fractions.

In production, preference should be given to pumpkin puree obtained from the fruits of the Michurinskaya selection variety pumpkin, which is characterized by a high content of dry substances (16–25%), ascorbic acid (8–12 mg%), carotene (6–8 mg%), and food fibers (0.6-0.9%) and other biologically active substances.

The technology for preparing pumpkin puree includes washing the fruits, peeling them, cutting them into pieces, steaming at 80 ° C for 5-10 minutes, followed by homogenization. The resulting pumpkin puree is added in an amount of 25-30% in a cheese mixture containing also feta cheese, granulated sugar, skimmed milk powder, vegetable fat, a mixture of potato starch in an amount of 1% and carboxymethyl cellulose in an amount of 0.3%, preservative and regulator acidity - citric acid in an amount of 0.3%, as well as a solution of the melting salt "Phonacon", drinking water or whey to regulate the mass fraction of moisture to 53-55% and additional enrichment of the product with easily digestible high-grade proteins. Replacing part of milk fat with vegetable reduces the consumption of expensive milk raw materials, lowers the cholesterol content in it, and the combination of citric acid and organic acids of pumpkin puree and whey increases the shelf life of cheese up to 2 months. The cheese mixture is melted at 75-85 ° C for 5-7 minutes, after which it is packaged in plastic cups with a net weight of 100-250 g when hot and cooled to 20 ° C for 30 minutes.

The introduction of pumpkin puree before the melting process contributes to the formation of the desired consistency of the finished product, because filler pectin substances interact with calcium and proteins of milk raw materials, as a result of which a weak gelatinous skeleton of calcium pectinate is formed and protein-polysaccharide complexes are formed, which have an increased emulsifying ability. Relatively low temperature and short melting time contributes to maintaining a high content of biologically active substances in the product.

The use of pumpkin puree in combination with milk protein of processed cheese increases its nutritional and biological value, as pumpkin pectin (0.8%) binds and removes heavy metal salts, mercury and radioactive elements from the body. A significant amount of carotenoids (up to 7 mg%) in combination with vegetable fat is easily absorbed and provides an anti-sclerophthalmic effect. Organic pumpkin acids along with casein stimulate the secretion of the pancreas, and pumpkin minerals supplement the content of easily digestible macro- and microelements of cheese and are involved in hematopoiesis and regulation of the acid-base balance of the body. The presence of ascorbic acid in pumpkin puree imparts immunomodelling properties to cheese. Thus, the introduction of pumpkin puree in the composition of the cheese product ensures its functional orientation.

It was established experimentally that adding pumpkin puree to the cheese mass gives the product a pleasant fresh aroma, delicate taste, attractive appearance.

EXAMPLE 1. The fruits of the pumpkin are washed, peeled, seeds removed, cut into pieces, then steamed for 15 minutes at 80 ° C and homogenized. Cheese-cheese is peeled and crushed; vegetable fat is cut into pieces; granulated sugar and powdered milk; a melting salt is introduced into the drinking water, heated to 80 ° C with constant stirring; prepare a mixture of potato starch and CMC in the amount of 1.0% and 0.3%, respectively. Prepared components of the cheese mixture, including also citric acid in an amount of 0.3%, are dosed according to the recipe and mixed. Mass fraction of pumpkin puree in a mixture of 25-30%. The mixture is melted at 75-85 ° C for 5-7 minutes; the molten mass is Packed in a hot state in plastic cups of 100 g, sealed and cooled to 20 ° C for 30 minutes The resulting yellow product has a clean, milky, sweet taste with a pronounced aftertaste and aroma of pumpkin; differs in a soft, plastic, consistency uniform throughout the mass. Mass fraction of moisture in the product is not more than 55%, mass fraction of fat is not less than 45%.

EXAMPLE 2. According to example 1, only instead of pumpkin puree pumpkin candied fruits are added to the recipe mixture, for the preparation of which they wash the pumpkin, peel it, remove the seeds; the resulting pulp is cut into cubes. Cooked sugar syrup. Sliced pieces of pumpkin are poured with sugar syrup, boiled for 5 minutes, kept in sugar syrup for 6-8 hours. Then bring back to a boil, boil for 3-5 minutes, stand for 10-12 hours. Sliced candied fruit is removed from the syrup, dried, sprinkled with fine sugar.

EXAMPLE 3. According to example 1, only instead of puree, pumpkin powder is introduced into the mixture at the rate of 2-3% by weight of solids.

EXAMPLE 4. According to example 1, only instead of a mixture of potato starch and carboxymethyl cellulose make a mixture of potato and corn starch in a ratio of 1: 1 in an amount of 3%.

EXAMPLE 5. According to example 1, only instead of drinking water use whey based on the calculation of the mass fraction of moisture in the finished product is not more than 53-55%.

Claims (1)

A method of obtaining a paste-like sweet cheese product for functional nutrition, including the selection of raw materials for melting, preparation of the cheese mixture, its melting, followed by packaging and cooling, characterized in that 25-30% pumpkin puree or pumpkin puree is introduced into the cheese mixture as a vegetable filler candied fruit, or pumpkin powder, vegetable fat, a stabilizer in the form of a mixture of potato starch and carboxymethyl cellulose in an amount of 1% and 0.3%, respectively, or as a mixture of potato and corn cr starch in a ratio of 1: 1 in an amount of 3%, preservative and acidity regulator - citric acid in an amount of 0.3%, drinking water or milk whey for additional enrichment of the product with easily digestible high-grade proteins and regulation of the mass fraction of moisture to 53-55%.