RU2536975C2 - "cedar" cheese paste production composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the dairy products industry and may be used for cheese products manufacture. The composition includes whole milk, cedar nut flour, rice flour, soya bean flour at a ratio of 4:1:1, dry lyophilised starter culture of LAT PB T species, sugar and water.

EFFECT: invention allows enhancing the paste biological and nutritive value and organoleptic indices and imparting prebiotic properties to the product.

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Description

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

Known cheese paste containing whole milk powder or skimmed milk, vegetable proteins, melting salts, table salt, flavoring, cottage cheese, water [Patent No. 212326, A23C 19/08].

The disadvantages of this product are the lack of probiotic properties, low organoleptic characteristics.

The closest in technical essence to the proposed composition is a method for producing soft cheese, including pasteurization of a vegetable emulsion, cooling to a fermentation temperature, introducing a starter culture containing at least 3% Lactobacillus acidophilus, a coagulation enzyme, calcium chloride, mixing, obtaining a clot, it heating, cooling, separation of whey, as a vegetable emulsion use an emulsion of soy and rice flour in whole milk, the starter culture additionally contains Lbm cultures. casei, after separation of the whey, the cheese is mixed with flavoring agent, heated to 60-65 ° C and aseptic filling is carried out [Patent No. 2308197 A23C 19/076, 20.10.2007].

The disadvantage of this method of obtaining soft cheese is low nutritional and biological value, the absence of prebiotic properties, low organoleptic characteristics.

The technical result consists in increasing the nutritional and biological value and organoleptic characteristics of the cheese paste "Cedar", giving the product prebiotic properties.

The technical result is achieved by the fact that the composition for producing cheese paste, including whole milk, soy flour, rice flour, sourdough, sugar, nut filler, additionally contains pine nut flour, water, the crushed pine kernel is used as a nut filler, as a starter - dry lyophilized starter culture of the type LAT PB T, and cedar flour, rice and soy flour are used in a ratio of 4: 1: 1, with the following content of the starting components, wt.%:

Whole milk 60.0-70.0 Pine nut flour, rice and soy 5.5-7.0 Sugar 1.0-1.5 Stabilizer 1.0-1.5 Dry lyophilized starter culture type LAT PB T 3,5-5,5 Ground Cedar Nuts 5.0-7.0 Water Rest

Introduction to the composition to obtain a paste of cheese "Cedar" whole milk containing complete, easily digestible nutrients necessary for the human body, allows you to get a product with high nutritional and biological value. The introduction of whole milk less than 60.0 wt.% Will not allow to obtain a product of high nutritional and biological value, the introduction of more than 70.0 wt.% Does not provide optimal process conditions for the production of cheese paste.

The introduction of cedar, rice and soya flour into the composition for making cheese paste “Cedar” enriches the product with the necessary macro- and microelements, vitamins, and essential amino acids, that is, it enhances the nutritional and biological value of the product. In addition, cedar flour, rice and soybean stimulate the growth of probiotic microflora, i.e., exhibit prebiotic properties in the product.

Introduction to the composition for making cheese paste "Cedar" pine nut flour, rice and soybean less than 5.5 wt.% Does not provide a prebiotic effect, the introduction of more than 7 wt.% Worsens the organoleptic characteristics of the product.

The introduction of a dry lyophilized starter culture of the type LAT PB T, consisting of Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Streptococcus thermophilus, into the composition for making cheese paste “Cedar” provides the product fermentation process, gives the product prebiotic properties.

The introduction of a dry lyophilized starter culture of the type LAT PB T less than 3.5 wt.% Does not provide the fermentation process and gives the product prebiotic properties, and the introduction of more than 5.5 wt.% Is impractical from the point of view of giving the product optimal organoleptic characteristics.

Introduction to the composition for the production of cheese paste "Cedar" crushed cedar kernels gives the product a pronounced taste and aroma, helps to improve the organoleptic characteristics of the product.

Table 1 shows the recipe for the cheese paste "Cedar".

Cheese paste "Cedar" according to the claimed composition is prepared as follows: milk is taken by weight and quality, cleaned, normalized by fat, and sent to intermediate storage. Sedar flour, rice flour and soy flour are sieved, mixed in a ratio of 4: 1: 1, then poured with water at a temperature of 55 ± 2 ° C and kept at this temperature for 10-15 minutes until a homogeneous emulsion is obtained. The resulting emulsion is added to the prepared milk. The milk-vegetable mixture is pasteurized at a temperature of 72 ± 2 ° C with holding at this temperature for 15-20 s, cooled to a fermentation temperature of 38-40 ° C, a dry lyophilized starter culture type LAT PB T, consisting of Bifidobacterium longum, Bifidobacterium, is introduced bifidum, Bifidobacterium infantis, Streptococcus thermophilus, contribute rennet. Fermented at a temperature of 38-40 ° C for 3.5-4.0 hours to a pH of 4.4 and the formation of a dense clot. The clot is carefully heated to a temperature of 38-43 ° C, kept for 1-2 minutes, and then cooled to 30 ° C. Separate the serum. Cedar kernels are crushed on a washing machine, granulated sugar is mixed with a stabilizer, for example, Aspasvit-STS, then added to the clot, mixed, and thermalized.

The resulting cedar cheese paste is packaged, cooled to a storage temperature of 2-6 ° C and kept at this temperature for 18-20 hours to stabilize the structure.

Table 2 shows the organoleptic characteristics of the cheese paste "Cedar" according to the claimed composition.

Analysis of organoleptic characteristics shows that the cheese paste obtained according to the claimed composition has high organoleptic characteristics.

Table 3 shows the physico-chemical and microbiological parameters of the cheese paste "Cedar" according to the claimed composition.

Analysis of the physico-chemical and microbiological parameters of the paste “Cedar” cheese according to the claimed composition shows that the product has high biological and nutritional value, pro- and prebiotic properties.

Trial batches of cheese paste "Kedrovaya" according to the claimed composition were made, researched and tasted in the central educational and scientific laboratory of agrarian and technological research of FSBEI HPE OmGAU im. P.A. Stolypin.

Analysis and tasting showed that the cheese paste "Cedar" according to the claimed composition has high organoleptic characteristics, biological and nutritional value, pro- and prebiotic properties, can be used in nutrition of the general population.

Claims (1)

 Composition for making cheese paste, including whole milk, soy flour, rice flour, sourdough, sugar, nut filler, characterized in which additionally contains pine nut flour, water, the crushed pine nut kernel is used as a nut filler, the dried lyophilized starter culture type LAT PB T is used as a starter, and pine nut flour, rice and soy flour are used in a 4: 1: 1 ratio, with the following content of the starting components, wt.%:
Whole milk 60.0-70.0 Pine nut flour, rice and soy 5.0-7.0 Stabilizer 1.0-1.5 Sugar 1.0-1.5 Dry lyophilized starter culture 3,5-5,5 culture view LAT PB T Ground Cedar Nuts 5.0-7.0 Water Rest