RU2553204C1 - Cheese product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves milk pasteurisation, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till moisture content is equal to no more than 80% and cooling. One uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; into fermented milk one introduces sprouted oat seeds honey extract and sprouted red bean extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature; the starter is represented by mesophilic lactic streptococci pure cultures, lactic bacillus at a ratio of 1:2 in an amount of 5% of the milk weight; after pressing one introduces into the produced clot "Lactofit" and "Dilactin Forte Plus" biologically active additives at a ratio of 1:1 in an amount of 1-1.5% of the product weight and performs stirring and thermisation; after cooling one proceeds with curd mass packing at a temperature of 16-18°C and additional cooling.

EFFECT: invention allows to manufacture a product with improved organoleptic properties due to light nut aftertaste imparting to the product, enhance the ready product quality, its dietary and preventive properties as well as enhance accessibility, reduce energy value and accelerate the manufacture process.

2 cl, 2 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of preventive products for the nutrition of people suffering from lactase deficiency and mild diabetes.

A known method of producing cottage cheese paste, comprising introducing into the cottage cheese soft diet fat-free granulated sugar, cream of 15-25% fat, millet porridge, vanillin, the biologically active additive "Iodcasein", a filler, which is used as a syrup obtained from beetroot juice, mechanical processing of the mixture, pasteurization and cooling [Patent RU No. 2243574, A23C 23/00].

The disadvantage of this method is the use of ready-made cottage cheese as the main raw material; filler - a syrup obtained on the basis of beetroot juice, which can lead to a laxative effect, especially in children. Therefore, this product cannot be a preventive product for people with lactase deficiency and mild diabetes.

The closest in technical essence to the proposed method is a method for the production of curd paste “Angers”, which provides for the pasteurization of milk at a temperature of 90-95 ° C with holding for 2-3 hours, cooling to a temperature of 38-40 ° C, making starter culture containing pure culture of lactic acid thermophilic streptococci and Bulgarian sticks in a ratio of 5: 1, ripening, pressing to a moisture content of not more than 80%, cooling, applying after cooling with stirring up to 5% sugar by weight of the clot [Patent RU No. 2277341, IPC А23С 23/00].

The disadvantage of this method is the lack of properties aimed at the prevention of lactase deficiency and diabetes; low content of vitamins and minerals necessary for the full development of the body.

The technical result of the invention is expressed in obtaining a product with improved organoleptic properties by giving it a light nutty aftertaste, in improving the quality of the finished product, its dietary and preventive properties, as well as improving digestibility, reducing energy value and speeding up the production process.

The technical result is achieved by the fact that the method for the production of a pasty cheese product includes pasteurizing milk at a temperature of 90-95 ° C, holding, cooling to a fermentation temperature, introducing fermentation, fermentation, pressing to a moisture content of not more than 80%, cooling, while using milk with a fat content of 1 , 5%, in which, after cooling pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then honey extract of germinated oat seeds and extract of pr of red bean, taken in a ratio of 2: 1 in an amount of 3-5% by weight of the product, the resulting mixture is pasteurized at a temperature of 72-74 ° C for 10-15 minutes, cooled to a fermentation temperature, pure cultures of mesophilic lactic acid are used as starter culture streptococci, lactic acid bacilli in a ratio of 1: 2 in an amount of 5% by weight of milk, after pressing, the biologically active additives Lactofit and Dilactin Forte Plus are added to the resulting clot in a ratio of 1: 1 in an amount of 1-1.5% by weight product, mix, spend ter ization, and after cooling, the curd mass is packed at a temperature 16-18 ° C and doohlazhdayut.

Examples of specific implementation of the method.

Example 1: Milk is purified, normalized to a fat content of 1.5%. Then, normalized milk is pasteurized at a temperature of 95 ° C, with exposure for 3 minutes and cooled to a fermentation temperature of 34 ° C and the Maxilact enzyme is introduced in an amount of 0.01% by weight of milk, kept in a thermostat for 3 hours. Into fermented milk, honey extract of oat seeds and sprouted red bean taken in a ratio of 2: 1 in an amount of 3% by weight of the product are added, and the resulting mixture is pasteurized at a temperature of 72 ° C for 15 minutes and cooled to a fermentation temperature, and introduced sourdough prepared in sterilized milk with a fat content of 1.5%, from specially selected pure cultures of mesophilic lactic streptococci, lactic acid bacilli, in a ratio of 1: 2 in the amount of 5% of the mass of milk, fermented no more than 17 hours before forming curing of a clot with an acidity of pH 4.5, pressed to a residual moisture content in a curd clot of not more than 80%, after pressing, the biologically active additives Lactofit and Dilactin Forte Plus are added to the resulting clot in a ratio of 1: 1 in an amount of 1% by weight the product, mix, carry out the thermalization, and after cooling, the curd is packaged with a temperature of 18 ° C and further cooled for 2 hours to a temperature of 4 ± 2 ° C.

The resulting cheese product has improved organoleptic properties due to giving it a light nutty aftertaste, increased quality, dietary, preventive properties and digestibility as well as low energy value.

Example 2: Milk is purified, normalized to a fat content of 1.5%. Then, normalized milk is pasteurized at a temperature of 95 ° C, with exposure for 5 minutes and cooled to a fermentation temperature of 35 ° C and the Maxilact enzyme is introduced in an amount of 0.01% by weight of milk, kept in a thermostat for 3 hours. In fermented milk, honey extract of oat seeds and sprouted red bean extract in a ratio of 2: 1 in an amount of 5% are added and the resulting mixture is pasteurized at a temperature of 74 ° C for 10 min and cooled to the fermentation temperature and the yeast prepared in sterilized milk with fat content is introduced 1.5%, of specially selected pure cultures of mesophilic lactic streptococci and lactic acid bacilli in a ratio of 1: 2 in the amount of 5% of the mass of milk, they ferment for no more than 17 hours until a clot forms with acid pH 4.5, they are pressed to a residual moisture content in the curd clot of not more than 80%, after pressing, the biologically active additives Lactofit and Dilactin Forte Plus are added to the resulting clot in a ratio of 1: 1 in the amount of 1.5% by weight of the product , mix, carry out the thermalization, and after cooling, the curd is packaged with a temperature of 16 ° C and further cooled for 3 hours to a temperature of 4 ± 2 ° C.

The resulting product has improved organoleptic properties due to giving it a light nutty aftertaste, increased quality, dietary, preventive properties and digestibility, as well as low energy value.

The introduction of the Maxilact enzyme as the enzyme responsible for the hydrolysis of lactose makes it possible to reduce the content of milk sugar in the milk base due to its action based on the breakdown of less soluble lactose into easily digestible monosaccharide - glucose and galactose. This leads to the prevention and diet therapy of lactase deficiency and mild diabetes. When introducing the Maxilact enzyme into the composition, less than 0.1 kg per 1000 kg of product allows to obtain a degree of hydrolysis of 75%, which is not enough to obtain a curd paste with a low content of milk sugar. The introduction of the enzyme "Maxilact" more than 0.2 kg is not advisable, since the degree of hydrolysis is close to 100%, which is not economically effective, as it turns out a product intended only for feeding people with lactase deficiency. At a fermentation temperature of 34-35 ° C for 3 hours, it is possible to reduce the amount of lactose in milk to 0.80%, which reduces the energy value of the finished product and increases the preventive, dietary properties of the product, its quality and digestibility.

Dietary supplements "Lactofit" and "Dilactin Forte Plus" in a ratio of 1: 1 in the amount of 1-1.5% by weight of the product have a prophylactic effect - they normalize carbohydrate metabolism, lower blood cholesterol, increase immunity, and make up for protein deficiency, amino acids and vitamins (C, B1, B2, B6, B12, E, folic acid, biotin, niacin, pantothenate), strengthen musculoskeletal tissue. The introduction of honey extract of oat seeds and sprouted red bean extract and biologically active additives “Lactofit” and “Dilactin Forte Plus” allows enriching the product with a vitamin-mineral complex and provides preventive and dietary properties for mild forms of diabetes mellitus, gastrointestinal diseases. The use of mesophilic lactic streptococci as starter culture, consisting of special strains of streptococcus lactis, streptococcus cremoris, streptococcus diacetilactis, as well as lactic acid sticks makes it possible to obtain a cheese product with a pronounced pleasant sour-milk taste, pasty consistency. The introduction of starter culture less than 5% is not enough to obtain a homogeneous curd clot, pasty consistency. With the introduction of the starter culture in an amount of more than 5%, the curd clot has a pronounced grain-like consistency. Therefore, the introduction of yeast in an amount of 5% is optimal for obtaining a homogeneous curd clot of a paste-like consistency.

Table 1 shows the organoleptic characteristics of the finished product according to the proposed formulations.

Table 1  Organoleptic characteristics of the finished product Organoleptic indicators Example 1 Example 2 Taste and smell The smell is pleasant curd, not sour, fermented milk taste with a slight nutty flavor The smell is pleasant curd, not sour, fermented milk taste with a slight nutty flavor Consistency Homogeneous, pasty Homogeneous, pasty

Color Light pink, characteristic of the filler, uniform in weight Light pink, characteristic of the filler, uniform in weight

Table 2 shows the chemical composition and physico-chemical characteristics of the finished product.

table 2  The chemical composition and physico-chemical characteristics of the finished product The name of indicators Example 1 Example 2 Mass fraction of protein,% 14.7 14.7 Mass fraction of fat,% 2.0 2.0 Mass fraction of lactose,% 0.8 0.8 Mass fraction of moisture, not more than% 78 78 Acidity, no more than T 160 160 Temperature at the outlet from the enterprise, ° С 4 ± 2 4 ± 2

The proposed method allows to obtain a product for nutrition of people with lactase deficiency and mild diabetes, has moderate acidity, has high digestibility and biological value, high taste and extended preventive effect, as well as low energy value. Also, this method of obtaining a pasty dairy product allows you to enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

Claims (2)

1. The method of production of a cheese product, including pasteurization of milk at a temperature of 90-95 ° C, aging, cooling to a fermentation temperature, introducing fermentation, fermentation, pressing to a moisture content of not more than 80%, cooling, while milk is used with a fat content of 1.5%, in which, after cooling pasteurized milk to a temperature of 34-35 ° C, the Maxilact enzyme is introduced and fermented for 3 hours, then honey extract of oat seeds and sprouted red beans taken in a ratio of 2: 1 in coli are added to the fermented milk 3-5% by weight of the product, the resulting mixture is pasteurized at a temperature of 72-74 ° C for 10-15 minutes, cooled to a fermentation temperature, pure cultures of mesophilic lactic streptococci are used as starter culture, lactic acid sticks in a ratio of 1: 2 in an amount 5% by weight of milk, after pressing, the biologically active additives Lactofit and Dilactin Forte Plus are added to the resulting clot in a ratio of 1: 1 in the amount of 1-1.5% by weight of the product, they are mixed, they are thermally dried, and after cooling, curd bulk packaging ute with a temperature of 16-18 ° C and further cooled. 2. The cheese product obtained by the method according to p. 1.