RU2552821C1 - Curd product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dry defatted milk (in an amount of 75.0-85.0) and standardisation component represented by dry cream (in an amount of 30.0-32.0) are conditioned in drinking water (in an amount of 730.0-750.0) at a temperature of 37±2°C during 3-4 hours. The standardisation mixture is purified, heated to 97±2°C; a coagulating agent represented by grapefruit juice is introduced in an amount of 120.0-130.0. The produced clot is maintained in whey during no more than 12 minutes; then whey is removed. The clot is self-pressed; one introduces a starter consisting of a mixture of acidophilous bacterium and bifidobacteria cultures taken at a ratio of 1:1 in an amount of 30.0-50.0 at a temperature of 38±2°C. One performs maintenance during 6-7 hours and cooling to 10°C. One performs introduction of a starter represented by fructose-and-glucose feijoa syrup in an amount of 10.0-15.0, the syrup prepared at a ratio of feijoa:fructose:glucose being 1:0.5:0.5. The syrup is produced by way of selected clean berries straining into puree; fructose and glucose are introduced. The produced syrup is pasteurised at a temperature of 90±2°C and maintained during 2-5 minutes. The clot and the filler are stirred and packaged. One prepares the curd product at the specified ratio of initial components, kg per 1000 kg of the composition.

EFFECT: manufacture of a functional purpose product with a controllable fatty acid composition, enriched with iodine, lactic microflora, enhancement of the product quality due to increase of nutritive and organoleptic indices, the product manufacture volume increase and milk products range expansion.

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Description

The invention relates to the food industry, in particular to the dairy, and can be used in the production of curd product.

A known method of obtaining a curd product containing plant extract from sprouted seeds for buckwheat or millet for 36-48 hours; peach nectar; gelatin, fructose, wheat bran, cottage cheese with a fat content of 9% [Patent RU No. 2292724, published 02.10.2007].

The disadvantage of this method is an acute shortage of raw materials - milk, necessary for the manufacture of cottage cheese, especially in the winter. Moreover, the quality of milk is often low at a high cost. As well as the absence of iodine in the composition of the introduced components.

A known method of producing a curd product, which includes cottage cheese of 9% fat, as a filler, mashed fresh or frozen raspberries, strawberries and cherries in a ratio of 1: 3: 1, APC pectin 143 as a structurant, buckwheat flour, multicomponent starter of probiotic cultures [Patent RU No. 2494634 published on 10/10/2013].

The disadvantage of this method is the lack of iodine and sweeteners in the composition of the introduced components, which significantly reduces the organoleptic properties of the product.

The closest in technical essence and the achieved effect is the method of obtaining the grapefruit curd product, characterized in that they restore dry skim milk and the normalization component - Bonigrass 55 RAS milk fat substitute, the resulting normalized mixture is cleaned, heated and a coagulating reagent - grapefruit is added juice, obtained clot is kept in serum for no more than 15 minutes; then the serum is removed, the clot is self-pressed, fermented with bacterial sourdough for cottage cheese or sourdough, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, incubated for 5-7 hours, cool the curd product, add filler - chopped pulp and grapefruit zest, mix and pack [Pat RU No. 2380915, published on 02/10/2010].

The disadvantage of this method is the absence of iodine and sweeteners in the composition of the introduced components, which significantly reduces the organoleptic properties of the product and the insufficiently high quality of the product.

An object of the invention is to develop a method for producing a curd product, which allows to obtain a functional product with an adjustable fatty acid composition, enriched with iodine, lactic acid microflora, to improve its quality by increasing nutritional value and organoleptic characteristics, to increase the volume of curd product production, to expand the range of dairy products .

To solve the technical problem of the invention, a method for producing a curd product is proposed, characterized in that a composition of the curd product is prepared from skim milk powder, a substitute for dried cream, drinking water, grapefruit juice, starter culture, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, with skimmed milk powder and normalization component - a substitute for dried cream is restored in drinking water with a temperature of 37 ± 2 ° C for 3-4 hours, the resulting normalized mixture is cleaned, heated to a temperature rye 97 ± 2 ° C and add a coagulating agent - grapefruit juice, the resulting clot is kept in serum for no more than 12 minutes, then the serum is removed, the clot is self-pressed, yeast is introduced, consisting of a mixture of acidophilus bacillus and bifidobacteria cultures taken in a 1: 1 ratio, at a temperature of 38 ± 2 ° C, incubated for 6-7 hours, cooled to a temperature of 10 ° C, then the filler is added, using fructose-glucose feijoa syrup prepared in the ratio feijoa: fructose: glucose 1: 0, 5: 0.5, for which select clean I ode ground into mash, making fructose and glucose, the resulting mixture is pasteurized at a temperature of 90 ± 2 ° C and allowed to stand 2-5 min, stirred clot with filler and packed; prepare a curd product with the following content of the starting components, kg per 1000 kg of the composition:

Skimmed milk powder 75.0-85.0 Cream Substitute 30.0-32.0 Drinking water 730.0-750.0 Grapefruit juice 120.0-130.0 Sourdough of acidophilus bacillus and bifidobacteria 30.0-50.0 Feijoa Fructose Glucose Syrup 10.0-15.0

The technical result of the invention is to improve the quality of the finished product by increasing nutritional value and increasing organoleptic characteristics, to obtain a curd product of functional purpose with an adjustable fatty acid composition, to obtain a product enriched with iodine, lactic acid microflora, increase the yield of the finished product, increase production volumes .

The introduction of skimmed milk powder into the composition allows to increase the production of cottage cheese product, since the receipt of milk powder in the enterprise, unlike whole milk, is not associated with fluctuations depending on the time of year and the number of livestock, and also allows to increase the dry matter content in the finished product composition.

As a fat component, a cream substitute is used with a mass fraction of fat of 30%, which is a dry powder consisting of components of the following composition: any vegetable fat - 30%, any protein of animal and vegetable origin - 5%, any carbohydrate of vegetable origin - 50 % It is stored at a temperature of 0-25 ° C and relative humidity not higher than 85% 12 months. Introduction to the composition of the substitute for dried cream allows you to get a product with an adjustable fatty acid composition, with high nutritional value.

Grapefruit juice was used to form a clot. Grapefruit is rich in carbohydrates, organic acids, trace elements, vitamins A, B, P, C, contains natural quinine, potassium and calcium and other useful substances. Ascorbic acid is a natural antioxidant that allows you to increase the shelf life of the product.

The introduction of starter culture from a mixture of cultures of acidophilus bacillus and bifidobacteria promotes the formation of a taste characteristic of this type of product, and enrichment with lactic acid microflora.

The use of a high-solids dry cream substitute, the pasteurization temperature of the mixture, the use of grapefruit juice as a coagulating reagent to obtain a curd product contribute to the complete precipitation of whey proteins and increase the yield of curd product by 20-25%.

Feijoa contains iodine, in the mass fraction of which it can compete with fish and other seafood. Moreover, this tropical plant contains water-soluble compounds of iodine, which are well accepted by the human body. Its fruits are rich in vitamin C, contain a large amount of sucrose, pectin, fiber. These characteristics allow you to recommend feijoa as a dietary product for atherosclerosis, pyelonephritis, colds, to strengthen the immune system. Feijoa fruits do not cause allergic reactions.

Fructose, in comparison with other monosaccharides, has significant solubility. Fructose is hygroscopic and is an effective means to maintain the desired moisture content of the product, enhancing its taste and aroma. Thus, the use of fructose enriches the product with valuable taste. In addition, the possibility of replacing sucrose with natural sweeteners does not violate the metabolism in the body and does not lead to diabetes and tooth decay, which is especially important in children's nutrition.

Glucose is one of the metabolic products of the human body and animals. In metabolism, glucose is mainly of energy value. In this regard, glucose is widely used as a general strengthening agent in many chronic diseases accompanied by physical exhaustion. Glucose increases the ability of the liver to neutralize various poisons, which largely explains the antitoxic properties of glucose. In addition, in case of poisoning, the use of large quantities of glucose solutions is accompanied by a decrease in the concentration of poisons in the blood due to an increase in the mass of fluid circulating in the vessels and increased urination. These properties of glucose are used in the treatment of liver diseases that occur with a decrease in its antitoxic functions (hepatitis, cirrhosis), and in the treatment of poisoning with various poisons (heavy metal ions, aniline, arsenic, etc.). Of particular importance is glucose in the treatment of coma arising from an overdose of insulin.

A method of obtaining a curd product is as follows.

Skimmed milk powder and the normalization component, a substitute for dried cream, are restored in drinking water with a temperature of 37 ± 2 ° C for 3-4 hours, the resulting normalized mixture is purified, heated to a temperature of 97 ± 2 ° C and a coagulating agent, grapefruit juice, is added the clot is kept in serum for no more than 12 minutes, then the serum is removed, the clot is self-pressed, a starter culture is introduced, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, taken in the ratio 1: 1, at a temperature of 38 ± 2 ° С, kept for 6-7 hours cool to temperature 10 ° С, then the filler is added, using fructose-glucose feijoa syrup prepared in the ratio feijoa: fructose: glucose 1: 0.5: 0.5, for which selected pure berries are ground in mashed potatoes, fructose is added and glucose, the resulting mixture is pasteurized at a temperature of 90 ± 2 ° C and incubated for 2-5 minutes, the clot is mixed with the filler and packaged; prepare a curd product with the following content of the starting components, kg per 1000 kg of the composition:

Skimmed milk powder 75.0-85.0 Cream Substitute 30.0-32.0 Drinking water 730.0-750.0 Grapefruit juice 120.0-130.0 Sourdough of acidophilus bacillus and bifidobacteria 30.0-50.0 Feijoa Fructose Glucose Syrup 10.0-15.0

The method of preparation of the composition is illustrated by the following examples.

The composition of the compositions to obtain a curd product according to examples 1-2 are presented in table 1.

Example 1. Prepare the composition of the curd product in accordance with the table. one.

Skimmed milk powder and the normalization component - a substitute for dried cream, are restored in drinking water preheated to a temperature of 35 ° C for 4 hours, the resulting normalized mixture is purified, heated to a temperature of 95 ° C and a coagulating agent is introduced - grapefruit juice, the resulting clot is kept in serum for no more than 12 minutes, then the serum is removed, the clot is self-pressed, a starter culture is introduced, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, taken in a ratio of 1: 1, at a temperature of 36 ° C, incubated for If it is 7 hours, it is cooled to a temperature of 10 ° С, then a filler is added, using feijoa fructose-glucose syrup prepared in the ratio feijoa: fructose: glucose 1: 0.5: 0.5, for which selected pure berries are ground in mashed potatoes, fructose and glucose are added, the resulting mixture is pasteurized at a temperature of 90 ° C and incubated for 5 minutes, the clot is mixed with a filler and packaged.

The finished curd product is analyzed according to organoleptic, physico-chemical and microbiological indicators. The analysis data are presented in table. 2.

Example 2. Prepare the composition of the curd product analogously to example 1 in accordance with table 1, but change the recipe.

Skimmed milk powder and the normalization component - a substitute for dried cream, are restored in drinking water preheated to a temperature of 36 ° C for 3 hours, the resulting normalized mixture is purified, heated to a temperature of 98 ° C and a coagulating agent is introduced - grapefruit juice, the resulting clot is kept in serum for no more than 12 minutes, then the serum is removed, the clot is self-pressed, a starter culture is introduced, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, taken in a ratio of 1: 1, at a temperature of 38 ° C, incubated for 6 hours, cooled to a temperature of 10 ° C, then the filler is added, using feijoa fructose-glucose syrup prepared in the feijoa: fructose: glucose ratio 1: 0.5: 0.5, for which selected pure berries are ground in mashed potatoes, fructose and glucose are added, the resulting mixture is pasteurized at a temperature of 92 ° C and incubated for 2 minutes, the clot is mixed with the filler and packaged.

The finished curd product is analyzed according to organoleptic, physico-chemical and microbiological indicators. The analysis data are presented in table.2.

As can be seen from table 2, the curd product made from skimmed milk powder, a substitute for dried cream, water, grapefruit juice, yeast, consisting of a mixture of acidophilus bacillus cultures and bifidibacteria, fructose-glucose feijoa syrup, meets all the requirements for a curd product .

The introduction of more than 85 kg of skimmed milk powder into the composition is economically disadvantageous, and with the introduction of less than 75 kg the organoleptic characteristics of the finished product deteriorate.

When introducing dry cream substitute into the composition of more than 32 kg is economically disadvantageous, and when introducing less than 30 kg the product contains less unsaturated fatty acids, which reduces its functional properties.

When grapefruit juice is added to the composition more than 140 kg and less than 120 kg, the organoleptic characteristics of the finished product deteriorate.

With the introduction of more than 50 kg of leaven, a rapid increase in acidity is observed, and with the introduction of less than 30 kg, the organoleptic characteristics of the finished product deteriorate.

With the introduction of feijoa fructose-glucose syrup more than 15 kg and less than 10 kg, the organoleptic characteristics of the finished product deteriorate.

The proposed method for producing a curd product allows you to:

- improve the quality of the product by increasing nutritional value and organoleptic characteristics;

- get a functional product with an adjustable fatty acid composition;

- get a product enriched with iodine and lactic acid microflora;

- increase the yield of the finished product;

- increase the production of cottage cheese product;

- expand the range of dairy products.

Claims (1)

A method for producing a curd product, characterized in that a composition of the curd product is prepared from skimmed milk powder, dry cream substitute, drinking water, grapefruit juice, sourdough, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, wherein skimmed milk powder and the normalization component are a substitute for dried cream restore in drinking water with a temperature of 37 ± 2 ° C for 3 to 4 hours, the resulting normalized mixture is purified, heated to a temperature of 97 ± 2 ° C and make a coagulating agent - grapefruit the juice, the obtained clot is kept in serum for no more than 12 minutes, then the serum is removed, the clot is self-pressed, yeast is introduced, consisting of a mixture of acidophilus bacillus cultures and bifidobacteria, taken in the ratio 1: 1, at a temperature of 38 ± 2 ° C, kept for 6 -7 h, cooled to a temperature of 10 ° C, then make the filler, which is used fructose-glucose feijoa syrup, prepared in the ratio feijoa: fructose: glucose 1: 0.5: 0.5, for which selected pure berries are ground in mashed potatoes, add fructose and glucose, gender chennuyu mixture is pasteurized at a temperature of 90 ± 2 ° C and allowed to stand 2-5 min, stirred clot with filler and packed; prepare a curd product with the following content of the starting components, kg per 1000 kg of the composition:
Skimmed milk powder 75.0-85.0 Cream Substitute 30.0-32.0 Drinking water 730.0-750.0 Grapefruit juice 120.0-130.0 Sourdough of acidophilus bacillus and bifidobacteria 30.0-50.0 Feijoa Fructose Glucose Syrup 10.0-15.0