RU2516788C2 - Cedar curd production method - Google Patents

Cedar curd production method Download PDF

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Publication number
RU2516788C2
RU2516788C2 RU2012132165/13A RU2012132165A RU2516788C2 RU 2516788 C2 RU2516788 C2 RU 2516788C2 RU 2012132165/13 A RU2012132165/13 A RU 2012132165/13A RU 2012132165 A RU2012132165 A RU 2012132165A RU 2516788 C2 RU2516788 C2 RU 2516788C2
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RU
Russia
Prior art keywords
cedar
hours
milk
product
curd
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RU2012132165/13A
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Russian (ru)
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RU2012132165A (en
Inventor
Дмитрий Александрович Кривов
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Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Красноярский государственный аграрный университет"
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Priority to RU2012132165/13A priority Critical patent/RU2516788C2/en
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages soaking of cedar nuts press cake with oil content no more than 8% in purified water during 10-12 hours. Then the soaked press cake is delivered for crushing; the produced mass is subjected to thermal treatment during 3-4 minutes. Then one performs separation with dividing into a solid and a liquid (cedar milk) fractions. Cedar milk is treated in a coagulation chamber during 4 hours; whey is separated from curd and the product is delivered for preservation. The initial raw material is represented by Siberian cedar nuts.
EFFECT: invention allows to produce cedar nuts curd with functional properties which may be used both as a product ready for consumption and as a semi-product.

Description

Изобретение относится к пищевой промышленности.The invention relates to the food industry.

Аналогов производства творога из кедровых орехов сосны сибирской не существует.There are no analogues of the production of cottage cheese from pine pine nuts of the Siberian.

Предложенный способ производства кедрового творога включает следующие этапы.The proposed method for the production of cedar cottage cheese includes the following steps.

1) Вымачивание жмыха кедровых орехов с содержанием масла не более 8% в очищенной воде в течение 10-12 часов в соотношении на 1 кг жмыха - 1 литр воды.1) Soaking the cake of pine nuts with an oil content of not more than 8% in purified water for 10-12 hours in a ratio of 1 kg of cake - 1 liter of water.

2) Дробление размоченного жмыха.2) Crushing soaked cake.

3) Кратковременная термическая обработка полученной массы в пароварке в течение 3-4 мин.3) Short-term heat treatment of the resulting mass in a double boiler for 3-4 minutes.

4) Сепарация. На данном этапе полученная масса разделяется на твердую и жидкую фракции. На выходе жидкая фракция (кедровое молоко) составляет до 80% массового объема от исходной массы.4) Separation. At this stage, the resulting mass is divided into solid and liquid fractions. At the output, the liquid fraction (cedar milk) is up to 80% of the mass volume of the initial mass.

5) Дальнейшей обработке кедровое молоко подвергается в коагуляционной камере в течение 4 часов, где происходит закваска и выделение сыворотки. В естественных условиях при температуре 18-20° закваска молока составляет до 36 часов.5) Cedar milk is further processed in a coagulation chamber for 4 hours, where fermentation and whey excretion occur. Under natural conditions, at a temperature of 18-20 °, the fermentation of milk is up to 36 hours.

6) Отделение сыворотки от творога.6) Separation of whey from cottage cheese.

7) Консервация кедрового творога для длительного хранения.7) Preservation of cedar curd for long-term storage.

Техническим результатом предлагаемого творога является получение нового продукта питания с функциональными свойствами. Создание базового продукта позволяет создать ряд рецептур с различными функциональными свойствами и вкусовыми оттенками.The technical result of the proposed cottage cheese is to obtain a new food product with functional properties. Creating a basic product allows you to create a number of recipes with different functional properties and taste.

Claims (1)

Способ производства кедрового творога, предусматривающий вымачивание жмыха кедровых орехов с содержанием масла не более 8% в очищенной воде в течение 10-12 часов, дробление размоченного жмыха, термическую обработку полученной массы в течение 3-4 минут, сепарацию с разделением на твердую и жидкую фракции - кедровое молоко, дальнейшую обработку кедрового молока в коагуляционной камере в течение 4 часов, отделение сыворотки от творога и консервацию, причем в качестве исходного сырья используют кедровые орехи сосны сибирской. A method for the production of cedar cottage cheese, involving soaking cedar cake with an oil content of not more than 8% in purified water for 10-12 hours, crushing soaked cake, heat treatment of the resulting mass for 3-4 minutes, separation with separation into solid and liquid fractions - cedar milk, further processing of cedar milk in a coagulation chamber for 4 hours, separation of whey from cottage cheese and preservation, moreover, Siberian pine pine nuts are used as feedstock.
RU2012132165/13A 2012-07-26 2012-07-26 Cedar curd production method RU2516788C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012132165/13A RU2516788C2 (en) 2012-07-26 2012-07-26 Cedar curd production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012132165/13A RU2516788C2 (en) 2012-07-26 2012-07-26 Cedar curd production method

Publications (2)

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RU2012132165A RU2012132165A (en) 2014-02-10
RU2516788C2 true RU2516788C2 (en) 2014-05-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU92011538A (en) * 1992-11-26 1995-06-19 Научно-производственное внедренческое предприятие "Бутекс" METHOD OF MANUFACTURING SLEEPED PRODUCT ON THE BASIS OF SUSPENSION FROM PLANT RAW MATERIALS
RU2139664C1 (en) * 1998-09-23 1999-10-20 Кряжев Владимир Иванович Method for obtaining milk-based food product
RU2311037C2 (en) * 2004-12-20 2007-11-27 Александр Алексеевич Кущин Method for production of cedar milk

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU92011538A (en) * 1992-11-26 1995-06-19 Научно-производственное внедренческое предприятие "Бутекс" METHOD OF MANUFACTURING SLEEPED PRODUCT ON THE BASIS OF SUSPENSION FROM PLANT RAW MATERIALS
RU2139664C1 (en) * 1998-09-23 1999-10-20 Кряжев Владимир Иванович Method for obtaining milk-based food product
RU2311037C2 (en) * 2004-12-20 2007-11-27 Александр Алексеевич Кущин Method for production of cedar milk

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Effective date: 20150727