RU2477052C1 - Curd paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves curd paste preparation, introduction into the curd paste of prepared mixture consisting of curd whey, "Lavitol arabinogalactan" and "Lavitol dihydroquercitin" food additives and wheat offal, stirring, thermisation at a temperature of 65±1°C during 5 minutes in a disperser-cutter at the stirrer blades rotation rate equal to 3000 rpm, the product cooling to 45±2°C, packing and additional cooling to a temperature of (4±2)°C.

EFFECT: invention allows to manufacture a curd paste with functional and dietary properties and simplify the method.

4 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of curd products for functional and dietary purposes.

A known method for the production of curd paste (TU 9222-365-00419785-05 "Curd paste" Vitacalcin "), which provides for the production of curd paste according to traditional technology with the introduction of food additives of plant origin (in the form of nettle or sulfur-containing additives in the form of garlic), vitamins C , D and calcium salts.

The disadvantage of this method is that the introduction of a food additive as a filler, which includes nettle or garlic, can adversely affect organoleptic characteristics, in particular, to give the product a specific taste and smell.

The closest in technical essence to the proposed method is a method involving the introduction into a soft diet low-fat cottage cheese of sugar, cream of 15-25% fat, homogenized millet porridge, vanillin, the biologically active additive "Iodcasein", a filler, which is used as a syrup, obtained from beetroot juice. The resulting mixture is subjected to mechanical processing for 10-15 minutes until the sugar is completely dissolved, pasteurized and cooled (RF patent No. 2243674, IPC A23C, publ. 10.01.2005).

The disadvantage of this method is that the content of sugar and syrup obtained from beetroot juice in the product does not significantly expand the range of useful properties and increase the product's therapeutic, prophylactic and functional orientation.

The present invention is directed to creating a product with a balanced composition, high consumer properties, using a food supplement, as an antioxidant and functional ingredients.

The objective of the invention is the creation of such a production method that would make it possible to obtain curd paste having functional and dietary properties, having a simple technological scheme of production.

The solution to the problem is achieved by the fact that in the production of cottage cheese paste, fat-free cottage cheese produced by the acid-rennet method, enriched with the multifunctional food additives Lavitol-arabinogalactan and Lavitol-dihydroquercetin, is used as a base, and wheat bran is used as a filler.

The addition of wheat bran curd as an additional component increases the nutritional and biological value of the product.

Table 1 Organoleptic and physico-chemical properties of wheat bran Name of indicator Research result Color Brown with a grayish tint Smell Peculiar to wheat, odor-free Taste Peculiar to wheat, without extraneous flavors Mass fraction of crude ash,% 5.28 Mass fraction of ash insoluble in hydrochloric acid,% 0.14 Mass fraction of crude protein,% 15.64 Mass fraction of crude fiber,% 9.23 Mass fraction of calcium,% 0.14 Mass fraction of phosphorus,% 0.97

The main component of the Lavitol-arabinogalactan dietary supplement is a natural polysaccharide - arabinogalactan, which has a wide range of immunobiological and prebiotic activity, serves as a nutrient medium for Lactobacilli and Bifidobacteria, stimulates growth and stability, being a fermentable fiber (female Chemistry No. 2003 plant material. 1. S. 27-37).

The main component of the Lavitol-dihydroquercetin dietary supplement is dihydroquercetin, a biologically active substance that today is considered a powerful antioxidant of natural origin. The antioxidant properties of dihydroquercetin make it possible to increase the shelf life of fat-containing food products by 2.5–3 times, without giving additional taste sensations and without changing the color of the product (Zh. Dairy industry. 2006. No. 7. P.54-56).

The proposed method for the preparation of curd paste is carried out using a number of technological operations, including the cleaning, heating and separation of whole milk, pasteurization of skim milk at a temperature of (78 ± 2) ° C, aging, cooling, making starter culture containing mesophilic strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, calcium chloride and chymosin rennet, fermentation at a temperature of 36 ± 2 ° C for 5 ± 0.5 hours, then the resulting clot is heated to 36 ± 2 ° C and incubated for 15-20 minutes, processed and removed whey, then the resulting curd is cooled.

The technological operations for the preparation of additionally introduced components are carried out as follows: the required amount of the food additive “Lavitol-arabinogalactan” and “Lavitol-dihydroquercetin” according to the recipe are dissolved in curd whey obtained from the production of low-fat cottage cheese. Then, prepared wheat bran is introduced into the serum according to the recipe with constant stirring, pre-fried at 200 ± 5 ° C for 10 minutes, cooled and ground to a powder state. The resulting mixture was maintained at a temperature of 55 ± 1 ° C for 6-8 minutes.

Then, prepared components are introduced into the curd mass, mixed and sent to the thermalization, which is carried out at a temperature of 65 ± 1 ° C for 5 minutes in a cutter-disperser at a speed of rotation of the knives of the mixer 3000 rpm The resulting product is cooled to 45 ± 2 ° C and sent to the packaging and packaging. The packaged product is sent to the refrigerator for further cooling to a temperature of (4 ± 2) ° С.

Example 1. For the preparation of cottage cheese pasta, fat-free cottage cheese produced by the acid-rennet method, which is obtained according to the standard technological scheme, is used as the basis: milk and raw materials are taken in mass and quality, cooled to a temperature of 4 ± 2 ° C and served in a storage tank before processing, then milk is heated to a temperature of 40 ± 2 ° C and sent for separation. The skim milk obtained as a result of separation is pasteurized at a temperature of 78 ± 2 ° C with a holding time of 15-20 seconds, cooled to a fermentation temperature of 25 ± 2 ° C. Calcium chloride, a starter culture containing mesophilic strains of Lactococcus lactis subsp, is added to chilled skim milk. cremoris and Lactococcus lactis subsp. Lactis and chymosin rennet, all mixed for 15 ± 5 minutes. Skim milk is fermented at a temperature of 25 ± 2 ° C for 5 ± 0.5 hours, then the resulting clot is heated to 36 ± 2 ° C and incubated for 15-20 minutes, then the clot is processed and the whey is removed, and the resulting curd mass cool. The prepared mixture, consisting of cottage cheese whey, Lavitol-arabinogalactan and Lavitol-dihydroquercetin food additives and wheat bran, is added to the curd mass with constant stirring to distribute it throughout the mass, then it is sent to the thermalization, which is carried out at a temperature of 65 ± 1 ° C for 5 minutes in a cutter-disperser at a speed of rotation of the knives of the mixer 3000 rpm The resulting product is cooled to 45 ± 2 ° C and sent to the packaging and packaging. The packaged product is sent to the refrigerator for further cooling to a temperature of (4 ± 2) ° С.

Example 2. The technological process takes place, as in example 1, as the basis of the use of fat-free cottage cheese produced by the acid-rennet method, however, the following components are additionally added to the curd mass: mixture consisting of cottage cheese whey, Lavitol-arabinogalactan and " Lavitol-dihydroquercetin ”and wheat bran, as well as refined granulated sugar and vanillin.

The prepared curd mixture is mixed and sent for thermization, which is carried out at a temperature of 65 ± 1 ° C for 5 minutes in a cutter-disperser at a speed of rotation of the knives of the mixer 3000 rpm The resulting product is cooled to 45 ± 2 ° C and sent to the packaging and packaging. The packaged product is sent to the refrigerator for further cooling to a temperature of (4 ± 2) ° С.

Table 2 shows examples of the formulations of the proposed curd paste.

table 2 Curd paste recipe Name of components Calculation of recipes from 100% Recipe 1 Recipe 2 Skim milk 85.77 75.3 Leaven 5 5 Calcium chloride 1.52 1.32 Rennet "Himozin" 0.06 0.05 Fried wheat bran 6 6 Food supplement "Lavitol-arabinogalactan" 1.5 1.5 Food supplement "Lavitol-dihydroquercetin" 0.15 0.15 Granulated sugar - 10 Vanillin - 0.05 Total one hundred% one hundred%

The finished product has a relatively low calorie content due to the use of curd paste in the production as the basis of low fat cottage cheese. The protein content in the products is sufficient, due to the percentage of protein in low-fat cottage cheese. Table 3 shows the organoleptic characteristics of the curd paste according to the proposed formulations.

Table 3 Organoleptic characteristics of curd paste Organoleptic indicators Recipe 1 Recipe 2 Consistency Delicate, pasty, with filler particles Delicate, pasty, with filler particles Taste and smell The smell is pleasant, curd, not sour, fermented milk taste with a slight aftertaste of wheat filler The smell is pleasant cottage cheese, with a light aroma of vanillin, the taste is sour-milk, sweet with a slight aftertaste of wheat filler Color Light cream, uniform throughout the mass Light cream, uniform throughout the mass

Table 4 shows the physico-chemical characteristics of the curd paste.

Table 4 Physico-chemical characteristics of curd paste The name of indicators Characteristic Recipe 1 Recipe 2 Mass fraction of fat, not less than% 0.1 0.1 Mass fraction of protein,%, not less 11.6 10.0 Acidity, ° T, no more 200 190 Mass fraction of sucrose,%, not less - 10.0 Phosphatase absent absent Temperature at the outlet from the enterprise, ° С 4 ± 2 ° C 4 ± 2 ° C

Claims (1)

A method of obtaining a curd paste, including the preparation of curd, characterized in that the prepared mixture consisting of curd whey, Lavitol-arabinogalactan food additive in an amount of 1.5% and Lavitol-dihydroquercetin 0.15% and wheat bran 6.0%, pre-fried at a temperature of 200 ± 5 ° C for 8-10 minutes, cooled and ground to a powder state, the resulting mixture is kept at a temperature of 55 ± 1 ° C for 6-8 minutes, all components of the product mixed and sent to thermalization, which is carried out at a temperature of 65 ± 1 ° C for 5 min in a cutter-disperser at a speed of rotation of the knives of the mixer 3000 rpm, the resulting product is cooled to 45 ± 2 ° C and Packed and cooled to a temperature of (4 ± 2) ° FROM.