RU2554461C1 - Curd cream production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages pasteurisation of 1.5%-fat milk whereto, after cooling to 34-35°C, one adds "Maxilact" enzyme and performs fermentation during 3 hours. Then one introduces honey extract of sprouted pumpkin seeds and mulberry water extract are introduced into fermented milk. One performs the produced mixture pasteurisation, cooling to the ripening temperature, the starter introduction and the mixture ripening; the starter is represented by mesophilic lactic streptococci pure cultures, bifidobacteria, lactic bacillus and streptococcus thermophilus. After pressing one introduces "Ioddilactin-R" and "Lactumin" biologically active additives into the produced clot, performs stirring and thermisation; after cooling the curd mass is whipped and packaged.

EFFECT: invention allows to manufacture a product with high accessibility and biological value, good taste properties and extended preventive effect.

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 involves pasteurizing milk at a temperature of 90-95 ° C with holding for 2-3 hours, cooling to a temperature of 38-40 ° C, introducing a starter 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 a method for the production of curd cream, 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 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 pumpkin seeds and aqueous mulberry extract are added to the fermented milk s in a ratio of 1: 1 in an amount of 3-5% by weight of the finished 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, bifidobacteria are used as starter culture , lactic acid bacilli and thermophilic streptococcus in a ratio of 1: 1: 1: 2 in an amount of 5% by weight of milk, after pressing, the biologically active additives “Ioddilactin-R” and “Lactumin” in a ratio of 1: 1 in an amount of 1- 1.5% by weight of the product, mix They are baked, thermized, and after cooling, the curd is beaten and packaged with a temperature of 16-18 ° C and further cooled.

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. In fermented milk, honey extract of germinated pumpkin seeds and water extract of mulberry in a ratio of 1: 1 in the amount of 3-5% by weight of the finished product are added, the resulting mixture is pasteurized at a temperature of 72 ° C for 15 min and cooled to the fermentation temperature and make the leaven, prepared on sterilized milk with a fat content of 1.5%, from specially selected pure cultures of mesophilic lactic streptococci, bifidobacteria, lactic sticks and thermophilic streptococcus in a ratio of 1: 1: 1: 2 in the amount of 5% by weight of milk , fermented for no more than 17 hours before the formation of a clot with an acidity of pH 4.5, pressed to a residual moisture content in the curd clot of not more than 80%, after pressing, the biologically active additives “Ioddilactin-R” and “Lactumin” are added to the resulting clot in the ratio 1: 1 in an amount of 1% by weight of the product, mix, carry out the thermalization, and after cooling, the curd mass is beaten and packaged with a temperature of 18 ° C and cooled for 2 hours to a temperature of 4 ± 2 ° C.

The resulting cream cheese 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 the milk, kept in a thermostat for 3 hours. In fermented milk, honey extract of germinated pumpkin seeds and water extract of mulberry in a ratio of 1: 1 in the amount of 3-5% by weight of the finished product are added, the resulting mixture is pasteurized at a temperature of 74 ° C for 10 min and cooled to a fermentation temperature and made leaven, prepared on sterilized milk with a fat content of 1.5%, from specially selected pure cultures of mesophilic lactic streptococci, bifidobacteria, lactic sticks and thermophilic streptococcus in a ratio of 1: 1: 1: 2 in the amount of 5% by weight of milk , fermented for no more than 17 hours before the formation of a clot with an acidity of pH 4.5, pressed to a residual moisture content in the curd clot of not more than 80%, after pressing, the biologically active additives “Ioddilactin-R” and “Lactumin” are added to the resulting clot in the ratio 1: 1 in the amount of 1.5% by weight of the product, mix, carry out the thermalization, and after cooling, the curd is beaten and packaged with a temperature of 16 ° C and cooled for 3 hours to a temperature of 4 ± 2 ° C.

The resulting cream cheese 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 "Ioddilactin-R" and "Lactumin" in a ratio of 1: 1 in an amount of 1-1.5% by weight of the product have a preventive 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), strengthens musculoskeletal tissue. The introduction of honey extract of germinated pumpkin seeds and water extract of mulberry in a ratio of 1: 1 in the amount of 3-5% by weight of the finished product and the biologically active additives “Ioddilactin-R” and “Lactumin” allows enriching the curd cream with a vitamin-mineral complex and provides preventive and dietary properties for mild forms of diabetes, gastrointestinal diseases. The use of mesophilic lactic streptococci as a starter culture, consisting of special strains of streptococcus lactis, streptococcus cremoris, streptococcus diacetilactis, as well as bifidobacteria, lactic acid bacilli and thermophilic streptococcus, makes it possible to obtain a curd-like pasta with a pronounced taste. The introduction of a starter culture less than 5% is not enough to obtain a homogeneous curd clot, creamy 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 starter culture in an amount of 5% is optimal for obtaining a homogeneous curd clot of a creamy consistency.

Table 1 shows the organoleptic characteristics of the curd paste according to the proposed formulations.

Table 2 shows the chemical composition and physico-chemical characteristics of curd cream.

The proposed method for the production of curd cream allows you to get a product for 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 curd cream allows you to enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

Claims (2)

1. A method for the production of cottage cheese cream, 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 germinated pumpkin seeds and aqueous mulberry extract in a ratio of 1: 1 in an amount of 3-5% are added to the fermented milk by mass the finished 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, bifidobacteria, lactic bacilli and thermophilic streptococcus in a ratio of 1: 1: 1: 2 in the amount of 5% by weight of milk, after pressing, the biologically active additives “Ioddilactin-R” and “Lactumin” 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, thermalized, and after chilled Beat the curd mass and beat it up with a temperature of 16-18 ° C and cool it down. 2. Curd cream obtained by the method according to claim 1.