RU2543153C2 - Curd pudding - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pudding includes, wt %: cream - 5.0-20.0, fruit -and-ginseng syrup - 10.0-15.0, JTL Stabisol - 1.0-1.5, immobilised LAT PB AC species probiotic culture starter - 0.05-0.1, defatted curd produced by way of ultrafiltration - balance.

EFFECT: invention allows to enhance organoleptic indices of the ready product, manufacture a product with high nutritive and biological value and impart functional properties to it.

3 tbl, 3 ex

Description

The invention relates to the dairy industry, namely the production of cottage cheese pudding.

Known curd pudding containing cottage cheese, cream, skimmed milk powder, sugar, vegetable filler - beetroot syrup or carrot-citrus supplies, stabilizer - a mixture of dichramphosphate, pork gelatin and guar gum, preservative - sorbic acid [Patent No. 2311040].

This curd pudding has a low nutritional value.

The closest in technical essence to the claimed invention is cottage cheese pudding, including fat-free cottage cheese, cream, vegetable filler - fruit-ginseng syrup, stabilizer - a complex protein mixture "Balt-Pro-Extra-2", sorbic acid, glucose-fructose syrup, iodate potassium and water in the following components, wt.%:

Fat-free cottage cheese 50,0 Cream 20,0 Ginseng Fruit Syrup 10.0 Glucose-fructose syrup 8.75 Complex protein mixture "Balt-Pro-Extra-2" 5,0 Potassium iodate 0.00007 Sorbic acid 0.1 Water 6.14993

[Patent No. 2438339].

The disadvantage of this prophylactic curd pudding is its low nutritional and biological value, low organoleptic characteristics, and lack of functional properties.

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

The technical result is achieved by the fact that the cottage cheese pudding, including fat-free cottage cheese, cream, fruit-ginseng syrup and a stabilizer, additionally contains immobilized yeast of probiotic cultures of the type LAT PB AC, fat-free cottage cheese obtained by ultrafiltration is used as cottage cheese, “Stabisol JTL "at the following content of the starting components, wt.%:

Cream 5.0-20.0 Ginseng Fruit Syrup 10.0-15.0 Stabisol JTL 1.0-1.5 Immobilized Sourdough probiotic cultures of the species LAT PB AS 0.05-0.1 Fat-free cottage cheese, obtained by ultrafiltration Rest

Obtaining fat-free cottage cheese by ultrafiltration gives the cottage cheese pudding functional properties, increases the nutritional and biological value of the product by preserving whey proteins. Ultrafiltration technology in the production of cheese allows to preserve in the product of whey proteins in the native state, a high content of vitamins (PP, C, B _2, Α, Β _1), trace elements (potassium, magnesium, sodium), lipotropics (choline, methionine, lecithin )

The use of the Stabisol JTL stabilizer, which contains modified starch (E1422), edible gelatin and guar (E412), increases the nutritional value and promotes the formation of the consistency of the product, which increases organoleptic characteristics, gives the product detoxifying properties, as it is able to bind toxic elements and radionuclides and remove them from the human body.

The introduction of an immobilized starter culture of probiotic cultures of the species LAT PB AS, consisting of Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Streptococcus thermophilus, Lactobacillus acidophilus, enriches the product with a viable probiotic microflora that increases the resistance to gastrointestinal microorganisms and increases the resistance of the organism to gastrointestinal bacteria human pathway that promotes better absorption of the product.

Curd pudding is prepared as follows: fruit-ginseng syrup is dissolved in cream at a temperature of 35 ° C to 45 ° C until a homogeneous consistency is obtained. Then, the Stabisol JTL complex stabilizing system is introduced into the mixture and incubated for (30 ± 5) minutes with periodic stirring until the stabilizing system is completely dissolved, pasteurized (78 ± 2) ° C for 15-30 seconds, cooled to the fermentation temperature (38 ± 2) ° С. The starter culture of probiotic cultures of the LAT PB AS type is immobilized by the layering method: the starter culture is introduced into a solution of a ready-made biopolymer, for example, a mixture of gelatin and pectin. Immobilized yeast is added to the prepared mixture, fermented for 3.5-4 hours. Fat-free cottage cheese obtained by ultrafiltration is combined with the previously obtained mixture at a temperature of 10 ° C, after which everything is thoroughly mixed, terminated at a temperature of (65 ± 5) ° C for 15-20 s, packaged, packaged and stored at a temperature of (4 ± 2) ° C.

Table 1 shows examples of the formulations of the inventive curd pudding.

Example 1

Curd pudding is prepared as follows: fruit-ginseng syrup in an amount of 100 kg is dissolved in cream of 10% fat - 200 kg at a temperature of 35 ° C to 45 ° C until a homogeneous consistency is obtained. Then, the Stabisol JTL complex stabilizing system in the amount of 10 kg is introduced into the mixture and incubated for (30 ± 5) minutes with periodic stirring until the stabilizing system is completely dissolved, pasteurized (78 ± 2) ° C with an exposure of 15-30 seconds, cooled to a fermentation temperature (38 ± 2) ° C. The starter culture of probiotic cultures of the LAT PB AS type is immobilized by layering: a starter culture is introduced into the solution of a ready-made biopolymer, for example, a mixture of gelatin and pectin of the brand SLENDID type 200. An immobilized starter culture - 0.5 kg is added to the prepared mixture, fermented for 3.5-4-4 hours. Fat-free cottage cheese 689.5 kg obtained by ultrafiltration is combined with the previously obtained mixture at a temperature of 10 ° C, after which everything is thoroughly mixed, terminated at a temperature of (65 ± 5) ° C for 15-20 s, packaged, packaged and stored at a temperature of (4 ± 2) ° С.

Example 2

Curd pudding is prepared as follows: fruit-ginseng syrup in an amount of 120 kg is dissolved in cream of 15% fat - 150 kg at a temperature of 35 ° C to 45 ° C until a homogeneous consistency is obtained. Then, the Stabisol JTL complex stabilizing system in the amount of 12 kg is introduced into the mixture and incubated for (30 ± 5) minutes with periodic stirring until the stabilizing system is completely dissolved, pasteurized (78 ± 2) ° C with an exposure of 15-30 seconds, cooled to a fermentation temperature (38 ± 2) ° C. The starter culture of probiotic cultures of the LAT PB AS type is immobilized by the layering method: the starter culture is introduced into a solution of a ready-made biopolymer, for example, a mixture of gelatin and pectin of the GRINSTED Pectin brand. Immobilized yeast - 0.5 kg is added to the prepared mixture, fermented for 3.5-4 hours. Fat-free cottage cheese 717.3 kg, obtained by ultrafiltration, is combined with the previously obtained mixture at a temperature of 10 ° C, after which everything is thoroughly mixed, terminated at a temperature of (65 ± 5) ° C with an exposure of 15-20 s, packaged, packaged and stored at a temperature of (4 ± 2) ° С.

Example 3

Curd pudding is prepared as follows: fruit-ginseng syrup in an amount of 150 kg is dissolved in cream of 20% fat - 50 kg at a temperature of 35 ° C to 45 ° C until a homogeneous consistency is obtained. Then, the Stabisol JTL complex stabilizing system in the amount of 15 kg is introduced into the mixture and incubated for (30 ± 5) minutes with periodic stirring until the stabilizing system is completely dissolved, pasteurized (78 ± 2) ° C with an exposure of 15-30 seconds, cooled to a fermentation temperature (38 ± 2) ° C. The starter culture of probiotic cultures of the LAT PB AS type is immobilized by layering: a starter culture is introduced into the solution of a ready-made biopolymer, for example, a mixture of gelatin and pectin GENU brand pectin type LM-102 AS-CAB. Immobilized leaven is added to the prepared mixture - 1.0 kg, fermented for 3.5-4 hours. Fat-free cottage cheese - 784 kg, obtained by ultrafiltration, is combined with the previously obtained mixture at a temperature of 10 ° C, after which everything is thoroughly mixed, terminated at a temperature of (65 ± 5) ° C with an exposure of 15-20 s, packaged, packaged and stored at temperature (4 ± 2) ° С.

Table 2 shows the organoleptic characteristics of the curd pudding.

The analysis of organoleptic indicators shows that cottage cheese pudding has high organoleptic indicators.

Table 3 shows the physico-chemical characteristics of the curd pudding.

An analysis of the totality of indicators and chemical composition shows that cottage cheese pudding has high nutritional and biological value, functional properties.

The use of immobilized starter culture provides a high content of viable microflora in the product after its thermal treatment, and the use of skim cheese obtained by ultrafiltration increases the nutritional and biological value of the product due to the high content of whey proteins in their native state. Thus, curd pudding can be described as a synbiotic, functional product.

Curd pudding was made, tested and went through an extensive tasting in laboratory conditions at the Department of Technology and Equipment for Food Production FSBEI HPE OmGAU im. P.A. Stolypin.

Cottage cheese pudding has high organoleptic characteristics, nutritional and biological value, and preventive properties due to the use of immobilized starter culture of probiotic cultures of the type LAT PB AC, fat-free cottage cheese obtained by ultrafiltration and Stabisol JTL stabilizer.

Cottage cheese pudding is recommended for both mass and diet food. Curd pudding allows enriching a person’s diet with components necessary for a full healthy life.

Claims (1)

Cottage cheese pudding, including low-fat cottage cheese, cream, fruit-ginseng syrup and stabilizer, characterized in that it additionally contains immobilized yeast of probiotic cultures of the type LAT PB AC, fat-free cottage cheese obtained by ultrafiltration is used as cottage cheese, and “JTL Stabisol” is the stabilizer with the following content of the starting components, wt.%:
Cream 5.0-20.0 Ginseng Fruit Syrup 10.0-15.0 Stabisol JTL 1.0-1.5 Immobilized Sourdough probiotic cultures of the species LAT PB AS 0.05-0.1 Fat-free cottage cheese, obtained by ultrafiltration Rest