RU2431409C1 - Method for production of cheese product - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to dairy industry. The method involves milk acceptance by weight and quality, purification, cooling, storing, heating, separation; the produced defatted milk is cooled and delivered for intermediate reservation. Then defatted milk is heated for vegetable fats emulsification. The vegetable fats are represented by linseed, soya and corn oils. The produced emulsion is pasteurised, cooled to coagulation temperature. Calcium chloride, a starter containing Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacterium casei and "CHY-MAX" enzyme preparation are added to the milk-and-vegetal mixture. The mixture is coagulated during 50-70 minutes till formation of a clot with a 4.9-5 pH acidity. The produced clot is heated, cooled; whey is separated. After whey separation cheese grains are subjected to homogenisation at the moment whereof one introduces "Natural inuline concentrate" biologically active additive, a complex of mineral substances and vitamins; the mixture is heated and aseptically packed. ^ EFFECT: invention allows to enhance biological efficiency, impart preventive and probiotic properties to the product and reduce coagulation period. ^ 3 tbl

Description

The invention relates to the dairy industry and can be used in the production of preventive products for functional nutrition.

A known method of producing a cheese product, comprising introducing into the milk at the clotting temperature of bacterial starter culture and milk clotting enzyme, coagulation until the acidity of the milk reaches 30-32 ° T, obtaining a clot, cutting, kneading cheese, removing whey in an amount of 80%. Then a second heating is carried out, the molten cheese mass is formed by drawing, salting is carried out in brine. Cheese grain is collected in containers with drainage holes, during spinning, the thread is rinsed in water, and then cooled [RU patent No. 2298926, A23C 19/08].

The disadvantage of this method is the lack of prophylactic additives. Therefore, this cheese product cannot be used for functional nutrition.

The closest in technical essence to the proposed method is a method for producing a cheese product, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter culture containing Lactobacillus acidophilus and Lactobacterium casei, a coagulation enzyme, calcium chloride, stirring, obtaining a clot, heating it, cooling, separation of whey, after separation of whey, cheese grains are mixed with flavoring agent, heated to 60-65 ° C and aseptic filling is carried out. An emulsion of soybean and rice flour in whole milk is used as a plant emulsion; enzyme preparations are used as a coagulation enzyme: rennet SF, rennet-beef enzyme VNIIMS SG-50, or chicken and beef preparation KG-50 , crab paste and salt or nut paste and granulated sugar are used as a flavoring filler [patent No. 2308197 RU, IPC A23C 19/076].

The disadvantage of this method is the balance of non-dairy components of only the protein part of the product and, as a consequence, reduced biological effectiveness, the absence of preventive and prebiotic properties.

The purpose of the invention is expressed in increasing biological efficiency, giving the product preventive and prebiotic properties, and reducing coagulation time.

This goal is achieved in that in a method for the production of a cheese product, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter culture containing Lactobacillus acidophilus and Lactobacterium casei, a coagulating enzyme, calcium chloride, mixing, obtaining a clot, heating it, cooling, separating whey, after separation of the whey, the cheese grain is mixed with the filler, heated to 60-65 ° C and aseptic packing is carried out, as a plant emulsion, soybean emulsion is used, to of corn and linseed oil in skim milk, the starter culture additionally contains Streptococcus termophilus, Bifidobacterium, the enzyme preparation “CHY-MAX” is used as an enzyme, coagulation lasts 50-70 minutes, and the dietary supplement “Natural inulin concentrate” and a complex of mineral substances are used and vitamins.

The cheese product production method is as follows: the raw milk is taken by weight and quality, subjected to purification, cooled to a temperature of 4 ± 2 ° C and served in a storage tank (not more than 6 hours), then the milk is heated and sent for separation, obtained skim milk is cooled and sent for intermediate reservation. Then skim milk is heated to emulsify soybean, corn and linseed oil in an amount of 20-30% by weight of skim milk. The resulting emulsion is pasteurized at a temperature of 72-74 ° C, with holding for 20-25 seconds and cooled to a clotting temperature of 34-36 ° C. Calcium chloride, a starter containing Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, in the amount of 5% by weight of skim milk and the enzyme preparation “CHY-MAX” in the amount of 0.01% are mixed into the milk-vegetable mixture, mixed (5 ± 1) min, left alone to coagulate for 50-70 minutes. The finished clot should be dense with an acidity of pH 4.9-5. The resulting clot is cut into cubes 1.2-1.4 cm, kneaded, heated to (37 ± 2) ° C, cooled, the serum is separated. The “Natural Inulin Concentrate” dietary supplement, a complex of minerals and vitamins (chromium, selenium, B vitamins, vitamins A, E, C) are added to the cheese grain, mixed, heated to 60-65 ° C, and aseptically packed.

The introduction of soybean, corn and flaxseed vegetable fats into this method of production helps to increase the biological effectiveness of the cheese product, lower cholesterol, and give the product prophylactic properties.

Combining milk and vegetable fats, it is possible to create a product that is full in chemical composition that meets the formula of a balanced diet.

Application as a starter culture - Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium, L. casei, allows you to get a cheese product with a pronounced pleasant sour-milk taste, plastic consistency. The introduction of a starter culture of less than 5% is not enough to obtain a uniform clot, more than 5% makes the cheese product with an acidic taste.

The use of the enzyme preparation "CHY-MAX" helps to reduce the time of clot formation and provides high organoleptic characteristics of the cheese product.

The use of the natural inulin concentrate dietary supplement improves the preventive properties of the cheese product - it helps to lower blood sugar levels; lower cholesterol, reducing the risk of developing cardiovascular disease; normalizes carbohydrate and fat metabolism; regulates the maturation and activity of cells of the immune system. The introduction of 0.5-1.5% dietary supplement “Natural inulin concentrate” is optimal for enriching a cheese product with dietary fiber, which are promoters of the growth of bifidobacteria, as well as the minerals necessary to maintain the activity of the body as a whole, which gives prebiotic properties of the cheese product, use in a concentration of less than 0.5% reduces the preventive properties of the cheese product, and in a concentration of more than 1.5% affects the organoleptic characteristics of the cheese product.

The introduction of a complex of mineral substances and vitamins (chromium, selenium, B vitamins, vitamins A, E, C) into the product is due to their pancreotropic effect, helps to improve overall well-being, increase working capacity, and gives the cheese product preventive properties.

Thus, the use of the proposed method for producing a cheese product allows you to create a product with high biological effectiveness, prophylactic and prebiotic properties by combining vegetable and animal fats, introducing the natural inulin concentrate and a complex of minerals and vitamins as a filler.

Table 1 shows an example of the formulation of the proposed cheese product.

Table 1 Recipe for cheese product per 1000 kg Components Recipe Skim milk with a fat mass fraction of 0.05% 634.0 Ferment containing Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium, L. casei 50,0 Enzyme preparation "CHY-MAX" 0.2 Calcium chloride 0.1 Dietary supplement "Natural inulin concentrate" 15.0 Linseed oil 100.0 Soybean oil 100.0 Corn oil 100.0 A complex of minerals and vitamins (chromium, selenium, B vitamins, vitamins A, E, C) 0.7 Total 1000 kg

Table 2 shows the organoleptic characteristics of the cheese product according to the proposed recipe.

table 2 Organoleptic characteristics of the cheese product Organoleptic indicators Characteristic Taste and smell The smell is pleasant, cheese, not sour, fermented milk taste with a slight aftertaste of the filler Consistency Homogeneous, pasty Color Light cream, uniform throughout the mass

Table 3 shows the chemical composition and physico-chemical characteristics of the cheese product obtained by the proposed method.

Table 3 The chemical composition and physico-chemical characteristics of the cheese product The name of indicators Norm Mass fraction of protein,% 20 ± 0.5 Mass fraction of fat,% 30 ± 1 Mass fraction of moisture, not more than% 60 Acidity, no more than T 125

The proposed method for the production of cheese product allows you to get a functional product. The cheese product has high biological effectiveness, prebiotic properties and extended prophylactic effect due to the introduction of vegetable fats with the optimal fatty acid composition into the formulation, and the biologically active additive Natural Inulin Concentrate. The combination of probiotic cultures with the enzyme preparation “CHY-MAX” provides the maximum possible fermentation of lactose, while the cheese product has moderate acidity and is enriched with beneficial microflora.

Thus, this method of obtaining a cheese product allows you to enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

The proposed method for the production of a cheese product has been tested in laboratory conditions at the Department of Commodity Science at the Department of Commodity Science of the Institute of Information Technology, Federal State Educational Institution of Higher Professional Education, Omsk State Agrarian University.

Claims (1)

A method for the production of a cheese product, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter culture containing Lactobacillus acidophilus and Lactobacterium casei, a coagulation enzyme, calcium chloride, mixing, obtaining a clot, heating it, cooling, separating whey, after separating whey, the cheese grain is mixed with a filler, heated to 60-65 ° C and carried out aseptic packaging, characterized in that as a plant emulsion using an emulsion of soybean, corn and flaxseed about butter in skim milk, the starter culture additionally contains Streptococcus termophilus, Bifidobacterium, the enzyme preparation “CHY-MAX” is used as an enzyme, coagulation lasts 50-70 minutes, and “Natural Inulin Concentrate” dietary supplement in the amount of 0.5-1 , 5% and a complex of minerals and vitamins.