RU2477611C1 - Method for production of home-made processed cream cheese product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves a stage of cheese components mixing into a cheese mass containing curd, a curd preparation stage consisting in defatted milk ripening with a soft cheese starter (consisting of lactic acid bacteria), curdled milk heating, whole milk introduction into the hot curdled milk, the mass cooling, whey separation and curd grinding into a free-flowing condition. Sodium bicarbonate introduction into the curd, subsequent combination of the produced mass with cream, salt introduction, raw eggs and bean puree mixing into the mass, farm butter addition before the melting stage. Then the produced mixture is melted and cooled.

EFFECT: invention allows to enhance biological and nutritive value and organoleptic indices and impart probiotic properties to the product.

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Description

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

A known composition for the production of processed cheese "Alexander", which consists of a milk-protein base - fat cottage cheese, butter, skim milk powder, cream, a structuring agent for processed cheese, filler and water [Patent No. 2125374 RU, IPC А23С 19/084] .

The disadvantage of this method is the imbalance in mineral and vitamin composition.

The closest in technical essence to the claimed method is a method for producing homemade processed cream cheese Michaelis, which includes a step of mixing the raw ingredients in a cheese mass containing cottage cheese, peasant butter, sour cream or cream, edible salt, subsequent melting and cooling, before the stage mixing involves the stage of preparation of cottage cheese, which consists in fermenting skim milk, heating curdled milk, introducing whole milk into hot curdled milk, oh curing the mass, separating the whey and grinding the cottage cheese to a state of flowability, mixing of the raw materials is carried out sequentially with the initial introduction of sodium bicarbonate into the cottage cheese, subsequent portioning of the obtained mass with sour cream and / or cream, the introduction of salt, additional mixing into the mass of raw eggs and then adding, immediately before the stage of melting, cow’s oil and / or its mixture with melted cow’s oil in the following ratio of components, wt.%:

Cottage cheese 38.0-41.75 Sour cream or cream 38.0-43.6 Peasant butter and / or its mixture 7.6-9.5 with melted cow butter Egg 6.8-7.6 Salt 0.7-1.1 Bicarbonate of soda 2.5-2.85

[Patent No. 2320190 RU, IPC A23C 19/08].

The disadvantage of this method is the lack of probiotic properties, low biological and nutritional value, low organoleptic characteristics.

The technical result of the invention is to increase the biological and nutritional value, organoleptic characteristics and giving the product probiotic properties.

The technical result is achieved in that a method for producing home-made cream cheese cream product, comprising the step of mixing the raw ingredients into a cheese mass containing cottage cheese, the stage of preparation of the cottage cheese, which consists in fermenting skim milk, heating yogurt, introducing whole milk into hot yogurt, cooling the mass, separating whey and rubbing cottage cheese to a state of flowability, the introduction of sodium bicarbonate into the cottage cheese, the subsequent connection of the resulting mass with cream, the introduction of salt cooked food, kneading raw eggs into the mass, adding peasant butter before melting, melting and cooling, characterized in that at the same time as the raw eggs are mixed into the mass of raw eggs, beans are fermented, fermentation is carried out by fermentation for small cheeses consisting of lactic acid bacteria, the next the ratio of components, wt.%:

Cottage cheese 28.0-30.0 Cream 38.0-40.6 Peasant butter 7.6-9.5 Bean Puree 13.4-15.0 Edible salt 0.7-1.1 Bicarbonate of soda 2.5-2.85 Raw eggs 6.8-7.6

Introduction to the method of producing home-made cream cheese cream product of bean puree provides the intake of biologically active food components, such as amino acids, vitamins, minerals (iodine, selenium, zinc), which are important for the physiological processes in the human body, and increases the nutritional and biological value of the product.

The use of bean puree in an amount of less than 13.4 wt.% Does not provide high nutritional and biological value, and the introduction of bean puree more than 15.0 wt.% Affects the organoleptic characteristics of the finished product.

The use of fermentation of skim milk fermentation, consisting of lactic acid bacteria, allows you to get a product with high probiotic properties.

The introduction of cottage cheese obtained with the use of starter culture for small cheeses in an amount of less than 28.0 wt.% And more than 30 wt.%, Results in a consistency that is not typical for processed cheeses, i.e. affects the organoleptic characteristics of the finished product.

The method for producing home-made cream cheese cream product is carried out as follows: skim milk is fermented with sourdough for small cheeses, consisting of lactic acid bacteria, slowly heated in a water bath to 60-70 ° C, mixed with grinding clots of cottage cheese. After the cessation of heating, whole milk at room temperature is poured into the hot yogurt. The ratio of the initial volume of skim milk and poured whole milk is, wt.%: Skim milk - 80-85, whole milk - 20-15. The moment of introduction of whole milk is determined by the condition of yogurt - it should not form large clots. Milk envelops small particles and does not allow sintering into large ones. When the curd clots begin to separate from the whey, the container with yogurt is cooled in cold water, with constant stirring of the contents, until complete and uniform cooling. After separation of the whey by draining and subsequent squeezing under a press, fine dry friable cottage cheese is obtained, which is triturated to obtain a dry fine loose powder. Then sodium bicarbonate is added to the curd and quickly, thoroughly mixed for 1-2 minutes. At the same time, the cottage cheese is sintered, acquires a matte shade, and becomes oily to the touch. The introduction of cream, salt, food eggs, raw eggs into the cottage cheese is carried out gradually. Simultaneously with mixing into the mass of raw eggs, bean puree is added, prepared in advance by boiling at a temperature of 70-90 ° C for 20 minutes and grinding to a homogeneous pasty consistency. The resulting mass was incubated for 30 minutes at room temperature for swelling. After the introduction of each component, the cheese mass should be thoroughly mixed. The finished cheese mass has a thick, elastic consistency, similar to a well-kneaded tough dough. Peasant butter is introduced into the cheese mass immediately before the cheese mass is melted. Melting is carried out in containers with a wide bottom and low walls by slowly heating the mass with continuous stirring, to uniformly melt the entire mass. Initially, the mass becomes very liquid, the melting of the oil occurs, which is immediately mixed in the cheese mass. The consistency of the cheese mass is condensed after 10-15 minutes of intensive mixing. Then the boiling of the cheese mass is maintained for 8-10 minutes without stirring. A crusty crust forms on the lower surface of the cheese mass. At the next stage, the container with the cheese mass is put on cooling. The finished cheese is formed by cutting the cheese obtained in the container into two equal parts and folding them together so that the crispy crust is on the upper and lower sides. In this form, the cheese product is packaged in foil. Store home-made cream cheese cream product at a temperature not exceeding + 4 ° C for 30 days.

Table 1 shows the processed cheese product formulations.

Table 1 Homemade Cream Cheese Cream Recipes Components Recipes, wt.% one 2 3 Cottage cheese 30,0 29.0 28.0 Cream 38.5 38,0 39.2 Peasant butter 8.0 8.8 7.7 Bean Puree 13,4 14.1 15.0 Edible salt 0.7 0.7 0.7 Bicarbonate of soda 2.6 2.6 2.6 Raw eggs 6.8 6.8 6.8 Total one hundred one hundred one hundred

Table 2 shows the organoleptic characteristics of home-made cream cheese product according to the proposed recipe.

The analysis of organoleptic indicators indicates that the product according to the claimed method has a homogeneous pasty consistency, a pleasant sour-milk taste and smell, i.e. high organoleptic characteristics.

table 2 Organoleptic characteristics of home-made cream cheese cream
product Organoleptic indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Taste and smell The smell is pleasant cheesy, not sour, fermented milk taste Consistency Homogeneous, pasty, grain size allowed Color Milky, uniform throughout the mass

Table 3 shows the chemical composition and physico-chemical characteristics of home-made cream cheese cream product

Table 3 The chemical composition and physico-chemical characteristics of home-made cream cheese product The name of indicators Recipe one 2 3 Mass fraction of protein,% 11.5 12.0 12.5 Mass fraction of fat,% 9.0 9.5 10.0 Mass fraction of moisture, no more than% 60.0 65.0 70.0 Acidity, not more than ° T 112.0 120.0 126.0

Analysis of physico-chemical parameters of the proposed method for producing home-made cream cheese cream product shows that the product has high biological and nutritional value, probiotic properties.

Home-made cream cheese product obtained by the proposed method has a high biological and nutritional value, high organoleptic characteristics and probiotic properties.

The proposed method for the production of home-made cream cheese cream product reduces the risk of dysbiosis, i.e. is a preventive product.

This home-made cream cheese product by the proposed method allows to enrich the diet with a product that increases the body's resistance to negative environmental factors, helps to improve human performance, improve well-being and can be used both in school and in mass nutrition.

Claims (1)

A method of obtaining a home-made cream cheese cream product, comprising the step of mixing the raw ingredients into a cheese mass containing cottage cheese, the stage of making cottage cheese, which consists in fermenting skim milk, heating curdled milk, introducing whole milk into hot curdled milk, cooling the mass, separating whey and rubbing the curd to a state flowability, the introduction of sodium bicarbonate into the curd, the subsequent connection of the resulting mass with cream, the introduction of edible salt, kneading in the mass of egg raw, adding peasant butter before the melting stage, melting and cooling, characterized in that at the same time as the raw eggs are mixed into the mass of beans, mashed beans, fermentation is carried out by fermentation for small cheeses consisting of lactic acid bacteria in the following ratio of components, wt.% :
Cottage cheese 28.0-30.0 Cream 38.0-40.6 Peasant butter 7.6-9.5 Bean Puree 13.4-15.0 Edible salt 0.7-1.1 Bicarbonate of soda 2.5-2.85 Raw eggs 6.8-7.6