RU2501283C1 - Curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages purified defated milk heating up to t=38°C, "Citri-Fi" food fibre introduction in an amount of 0.5% of the defatted milk weight and stirring. Then one leaves milk for swelling during 60 minutes and performs homogenisation at temperature t=(55±5)°C and p=150·10^-5 Pa, pasteurisation, cooling to the fermentation temperature and fermentation with a bacterial starter culture, calcium chloride and pepsin addition, the mixture ripening, clot cutting into cubes, the cut clot maintenance, self-pressing, pressing, the produced curd cooling and packing.

EFFECT: method allows to increase the product yield and manufacture a product with preventive properties.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to its dairy industry, and can be used in the production of cottage cheese.

The closest in technical essence and the achieved effect is the traditional method of production of cottage cheese [Tverdokhleb G.V. Technology of milk and dairy products / G.V. Tverdokhleb, Sazhinov G.Yu., Ramanauskas R.I. - M .: DeLi print, 2006. - 616 p.], Including milk acceptance and preparation, pasteurization, cooling to the fermentation temperature, fermentation with a bacterial starter culture, the addition of calcium chloride and pepsin, fermentation, cutting the clot into cubes, holding the cut clot, self-pressing, pressing a clot, cooling the resulting product, packing cottage cheese with the following contents of the recipe components, kg per 1000 kg of the finished product:

Skim milk 8850,000 Calcium chloride 3,540 Pepsin 0.017 Bacterial starter culture 0,020

The disadvantages of this method are the high rate of consumption of raw materials, the absence of therapeutic properties, the high cost of the product.

An object of the invention is to increase the yield of a product, obtain a product with therapeutic and prophylactic properties due to the introduction of Citri-Fi dietary fiber, and reduce the cost of the finished product.

The object of the invention is achieved in that in a method for the production of cottage cheese, which includes receiving and purifying milk, pasteurizing, cooling to a fermentation temperature, fermenting with a bacterial starter culture, adding calcium chloride and pepsin, fermenting, cutting the clot into cubes, holding the clot cut, self-pressing, pressing a clot, cooling the resulting product, packing cottage cheese, it is new that the purified skim milk is heated to t = 38 ° C, food olokno "Citro-Fi" in an amount of 0.5% by weight of skim milk, stirred, allowed to swell for 60 minutes, homogenized at t = (55 ± 5) ° C and p = 150 · 10 ^-5 Pa at the following contents prescription components, kg per 1000 kg of the finished product:

Skim milk 7520,500 Dietary fiber Citri-Fi 37,602 Calcium chloride 3,000 Pepsin 0.015 Bacterial starter culture 0,020

The technical result consists in increasing the yield of the product, obtaining a product with therapeutic and prophylactic properties due to the introduction of Citri-Fi dietary fiber.

Method for the production of cottage cheese is as follows. The skim milk taken is cleaned, heated to t = 38 ° C, Citri-Fi dietary fiber is added in an amount of 0.5% by weight of skim milk, mixed, left to swell for 60 minutes, then homogenized at t = (55 ± 5) ° C and p = 150 · 10 ^-5 Pa, pasteurized at t = (90 ± 2) ° C with an exposure of 3 minutes, cooled to a fermentation temperature t = 28-30 ° C in the summer and t = 30- 32 ° C in the winter, fermented with a bacterial starter culture. After making the starter culture, calcium chloride and pepsin are added. The end of the ripening is determined by the acidity of the clot, equal to 58-65 ° T. To accelerate the selection of serum, the finished clot is cut into cubes with a face size of 2 cm and incubated for 40-60 minutes. For further separation of the serum, the clot is self-pressed and pressed. To do this, it is poured into dacron bags of 8 kg (70% of the bag's capacity), which are tied and placed in several rows in a press trolley. Self-pressing takes place in the workshop at t = 16 ° C and lasts 60 minutes. Then the clot is pressed to a mass fraction of moisture equal to 80%. Pressing is carried out in rooms with t = 3-6 ° C, and at the end of it cottage cheese is immediately sent for cooling to t = 8 ° C. The finished product is Packed and stored at t = 8 ° C and a moisture content of 83% with the following contents of the recipe components, kg per 1000 kg of the finished product:

Skim milk 7520,500 Dietary fiber Citri-Fi 37,602 Calcium chloride  3,000 Pepsin 0.015 Bacterial starter culture 0,020

 “Citri-Fi” - dietary fiber, which is obtained from the cellular material of dried orange pulp by mechanical processing without the use of chemical reagents, while opening and expanding the structural cell of the orange fiber is achieved, which determines its high sorption ability [Gubina I.V. Functional dietary fiber “Citri-Fi” in low fat spreads [Text] / IV Gubina // Cheese-making and butter-making. - 2011. - No. 5. - S. 48].

Dietary fiber “Citri-Fay” contributes to the reduction of raw material cost by reducing the raw material costs of the product.

Dietary fiber is characterized by a developed surface and high sorption ability, which ensures effective interaction with protein and milk fat, which allows to increase the yield of the product. A positive effect is achieved due to the formation of a dense three-dimensional coagulation structure of the milk clot and more complete use of the components of the raw material.

Dietary fiber “Citri-Fi” gives the product multifunctional properties, as it is represented by a complex of low-calorie carbohydrates. These components are in accordance with GOST R 52349-2005 “Food products. Functional food products. Terms and definitions "refer to functional ingredients that are characterized by prebiotic properties. As part of a food product, they have a beneficial effect on the human body as a result of selective stimulation of growth and increased biological activity of intestinal microflora. The complex of antioxidant properties of dietary fiber prevents the accumulation of free radicals, protecting the cell membranes of the human body from the oxidative process.

The method is illustrated by the following examples.

Example 1 (prototype)

The skim milk taken is purified, pasteurized at t = 90 ° C for 3 minutes, cooled to a fermentation temperature t = 30 ° C, and fermented with a bacterial starter culture in an amount of 0.02 kg. After making the starter culture, 3.54 kg of calcium chloride and 0.015 kg of pepsin are added. The end of the ripening is determined by the acidity of the clot, equal to 62 ° T. To accelerate the selection of serum, the finished clot is cut into cubes with a face size of 2 cm and incubated for 40 minutes. For further separation of the serum, the clot is self-pressed and pressed. To do this, it is poured into dacron bags of 8 kg (70% of the capacity of the bag), which are tied and placed in several rows in a press trolley. Self-pressing takes place in the workshop at t = 16 ° C and lasts 60 minutes. Then the clot is pressed to a mass fraction of moisture equal to 80%. Pressing is carried out in rooms with t = 5 ° C, and at the end of it cottage cheese is immediately sent for cooling to t = 8 ° C.

The finished product is Packed and stored at t = 8 ° C and a moisture content of 83% with the following contents of the recipe components, kg per 1000 kg of the finished product:

Skimmed milk 8850,000 Calcium chloride 3,540 Pepsin 0.017 Bacterial starter culture 0,020

The resulting cottage cheese is analyzed. The analysis data are presented in tables 1 and 2.

Example 2

The skim milk taken is cleaned, heated to t = 38 ° C, Citri-Fi dietary fiber is added in an amount of 0.5% by weight of skim milk, mixed, left to swell for 60 minutes, then homogenized at t = 65 ° C and p = 150 · 10 ^-5 Pa, pasteurized at t = 90 ° C for 3 minutes, cooled to a fermentation temperature t = 30 ° C, fermented with a bacterial starter culture in an amount of 0.02 g. After making the starter culture, add 3 kg of chloride calcium and 0.015 kg of pepsin. The end of the ripening is determined by the acidity of the clot, equal to 62 ° T. To accelerate the selection of serum, the finished clot is cut into cubes with a face size of 2 cm and incubated for 40 minutes. For further separation of the serum, the clot is self-pressed and pressed. To do this, it is poured into dacron bags of 8 kg (70% of the bag's capacity), which are tied and placed in several rows in a press trolley. Self-pressing takes place in the workshop at t = 16 ° C and lasts 60 minutes. Then the clot is pressed to a mass fraction of moisture equal to 80%. Pressing is carried out in rooms with t = 5 ° C, and at the end of it cottage cheese is immediately sent for cooling to t = 8 ° C. The finished product is Packed and stored at t = 8 ° C and a moisture content of 83% with the following contents of the recipe components, kg per 1000 kg of the finished product:

Skimmed milk 7520,500 Dietary fiber Citri-Fi 37,600 Calcium chloride 3,000 Pepsin 0.015 Bacterial starter culture 0,020

Table 1 Finished product The rate of consumption of raw materials for the output of 1 t of the finished product, kg / t The traditional method of production of cottage cheese (prototype) The proposed method for the production of cottage cheese (example 2) Fat-free, mdzh no more than 1.8% (skim milk) 8850 7520.5

table 2 Indicator The traditional method of production of cottage cheese (prototype) The proposed method for the production of cottage cheese (example 2) Organoleptic indicators Appearance and Consistency Soft, smeared or crumbly with or without palpable particles of milk protein Soft, smeared or crumbly with or without palpable particles of milk protein Taste and smell Pure, sour-milk without extraneous smacks and odors Pure, sour-milk without extraneous smacks and odors Color White or creamy, uniform throughout the mass White or creamy, uniform throughout the mass Physico-chemical indicators Mass fraction of fat,% 1.8 1.86 Mass fraction of protein,% 18.0 18.44 Mass fraction of carbohydrates,% 3.3 8.25 Mass fraction of dietary fiber, total,% - 4,52 - pectin - 2,38 - cellulose - 2.14 Mass fraction of moisture,%, no more 80 80 Acidity, ° T 170-240 170-240

As can be seen from tables 1 and 2, an increase in product yield of 15% is achieved by adding dietary fiber in an amount of 0.5% by weight of skim milk. When making dietary fiber more than 0.5% by weight of skim milk, the cost of the finished product increases, the yield of the finished product practically does not increase.

The quality of the finished product is improved due to the introduction of dietary fiber, cottage cheese acquires functional properties. When making dietary fiber less than 0.5% by weight of skim milk, the functional orientation is less pronounced.

The reduction in the cost of raw materials for the production of cottage cheese by the presented method is 5%.

The proposed method for the production of cottage cheese allows you to:

- increase the yield of the product;

- to receive a product with therapeutic and prophylactic properties due to the enrichment with Citri-Fi dietary fiber;

- reduce the cost of the finished product by 5%.

Claims (1)

A method for the production of cottage cheese, involving the acceptance and purification of milk, pasteurization, cooling to a fermentation temperature, fermentation with a bacterial starter culture, the addition of calcium chloride and pepsin, ripening, cutting the clot into cubes, holding the clot cut, self-pressing, compressing the clot, cooling the resulting product, packing the curd , characterized in that the purified skim milk is heated to t = 38 ° C, make dietary fiber "Citri-Fay" in an amount of 0.5% by weight of skim milk, mix, leave to swell for 60 minutes, homogenize at t = (55 ± 5) ° C and p = 150 · 10 ^-5 Pa with the following contents of the formulation components, kg per 1000 kg of the finished product:
Skim milk 7520,500 Dietary fiber Citri-Fi 37,602 Calcium chloride 3,000 Pepsin 0.015 Bacterial starter culture 0,020