RU2438339C1 - Preventive curd pudding - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to dairy industry. The pudding includes initial components represented by skimmed curd, cream, fruit -and-ginseng syrup, glucose-and-fructose syrup, "Balt-Pro-Extra-2" complex protein mixture, potassium iodate, sorbic acid, water. ^ EFFECT: invention allows to enhance biological, physiological value, lower caloric content, impart functional, adaptogenic properties to the product, improve water-holding and form-holding capabilities of the product. ^ 2 ex

Description

The invention relates to the dairy industry, and in particular to the compositions of cottage cheese prophylactic pudding, and can be used in the dairy industry and catering.

Known curd pudding containing cottage cheese, cream, skimmed milk powder, sugar, vegetable fillers and stabilizer [US Pat. RF №2311040] in the following ratio of components, wt.%:

Cottage cheese 45.0-60.0 Cream 7.40-17.0 Skimmed milk powder 0.29-0.40 Sugar 10.3-10.8 Beetroot syrup or carrot-citrus supplies 8.0-10.0 A mixture of dichromatic phosphate, pork gelatin and guar gums 0.45-0.50 Sorbic acid 0.1 Water Rest

The disadvantages of this cottage cheese pudding are:

- low content of physiologically functional ingredients of plant origin with adaptogenic properties aimed at increasing the overall resistance of the body;

- high cost due to the use of a mixture of dichromatic phosphate, pork gelatin and guar gum, which does not have biological value, due to the lack of complete proteins and essential amino acids;

- high calorie due to the use of sugar and fat cottage cheese.

The problem to which the invention is directed is to increase the biological, physiological value, reduce calorie content, impart functional, adaptogenic properties, improve the water-holding and form-holding ability of the product.

This is achieved by the fact that the cottage cheese pudding containing cottage cheese, cream, vegetable filler, stabilizer, sorbic acid and water, in contrast to the prototype contains fat-free cottage cheese, as a stabilizer - a complex protein mixture Balt-Pro-Extra -2, as vegetable filler - fruit-ginseng syrup and optionally-glucose-fructose syrup and potassium iodate, with the following components, wt.%:

Fat-free cottage cheese 50,0 Cream 20,0 Ginseng Fruit Syrup 10.0 Glucose-fructose syrup 8.75 Complex protein mixture "Balt-Pro-Extra-2" 5,0 Potassium iodate 0,00007 Sorbic acid 0.1 Water 6.14993

The introduction of fruit-ginseng syrup gives puddings functional adaptogenic properties. Replacing sugar with glucose-fructose syrup gives puddings a pleasant mild flavor, improved consumer properties, and fructose contained in the syrup, due to its high hygroscopicity, has a water-holding ability and prevents the puddings from drying out during storage.

Use as a stabilizer a mixture of complex protein for the food industry "Balt-Pro-Extra-2" (TU 9146-003-46945450-2000), which is a mixture of milk and egg proteins, milk salts and sugars, due to the content of high-grade proteins and essential amino acids, increases the biological value of the product, eliminates the use of expensive stabilizers (a mixture of dichromatic phosphate, pork gelatin and guar gum) and gives the pudding a non-flowing, viscous, uniform consistency. Potassium iodate complements the functional properties of the pudding, providing prevention of iodine deficiency.

Cottage cheese preventive pudding is prepared as follows. Fat-free cottage cheese, cream, fruit-ginseng syrup, glucose-fruit syrup, Balt-Pro-Extra 2 complex protein mixture, consisting of a mixture of milk and egg proteins, milk salts, sugars, water, are mixed, and previously prepared are added to the resulting mixture aqueous solutions of potassium iodate and sorbic acid, the mixture is thoroughly mixed, after which it is homogenized, packaged and cooled to 4 ° C.

Example 1

Fat-free cottage cheese was mixed in an amount of 500 kg, cream of 35% fat content - 200 kg, cherry-ginseng syrup, or cranberry-ginseng, or redcurrant-ginseng, or raspberry-ginseng, or black-fruited-ginseng-ginseng, or 100 kg ginseng , the complex protein mixture Balt-Pro-Extra 2 - 50 kg and water - 61.4993 kg. Separately, 87.5 kg of glucose-fructose syrup was prepared by mixing 38.5 kg of fructose, 34.65 kg of glucose and 17.5 kg of water, and added to the resulting mixture. Aqueous solutions of potassium iodate and sorbic acid were prepared separately and introduced at the last stage: a solution of potassium iodate in an amount of 0.0007 kg and a solution of sorbic acid - 1.0 kg. Next, the mixture was stirred and homogenized, packaged and cooled to 4 ° C.

We received preventive curd puddings from pale pink to deep pink, with a uniform consistency, a pleasant milky, fruity-berry taste, depending on the type of syrup used, with a good form-holding ability.

The mass fraction of fat is 7.6%, the mass fraction of moisture is 66.2%, the mass fraction of sugars is 15.8%.

Example 2

Pudding was prepared analogously to example 1, but used orange-ginseng syrup or tangerine-ginseng.

Cottage cheese prophylactic puddings had a delicate yellowish color with an orange tinge, a uniform consistency, a pleasant milky taste with a citrus tint, depending on the type of syrup used, good shape holding ability.

The mass fraction of fat is 7.6%, the mass fraction of moisture is 66.2%, the mass fraction of sugars is 15.8%.

The proposed combination of components in the composition of the curd pudding increases its biological, physiological value, reduces calorie content, gives it functional, adaptagenic properties, improves the water-holding and form-holding ability of the product.

Claims (1)

Curd pudding, which includes cottage cheese, cream, vegetable filler, stabilizer, sorbic acid and water as the initial components, characterized in that it contains fat-free cottage cheese, fruit-ginseng syrup as a vegetable filler, and a complex protein mixture “Balt -Pro-Extra 2 "and optionally glucose-fructose syrup, potassium iodate in the following components, wt.%:
Fat-free cottage cheese 50,0 Cream 20,0 Ginseng Fruit Syrup 10.0 Glucose-fructose syrup 8.75 Complex protein mixture "Balt-Pro-Extra-2" 5,0 Potassium iodate 0,00007 Sorbic acid 0.1 Water 6.14993