RU2554469C1 - Method for production of granulated curd - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: heated whole milk is separated to produce 10% fat cream and defatted milk; cream is homogenised, pasteurised and cooled to the fermentation temperature; one introduces a bacterial concentrate consisting of propionate bacteria; one performs fermentation and cooling; defatted milk is pasteurised, cooled to the fermentation temperature and fermented with a bacterial concentrate consisting of lactic acid bacteria; one introduces calcium chloride and a milk-clotting enzyme, performs stirring and fermentation; after fermentation, the clot is treated, granules are heated, washed with water and cooled. Then dried granules are mixed with fermented cream and iodated natural culinary sea salt.

EFFECT: invention enables to enhance nutritional value, probiotic, functional and organoleptic properties of the finished product and to extend its storage life.

3 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of milk protein products for consumers of various age groups.

A known method of producing homemade cheese, which involves heating milk, separating milk to obtain cream with a mass fraction of fat of 13-20% and skim milk, pasteurizing cream, homogenizing cream, cooling the cream and aging, pasteurizing skim milk, fermenting skim milk, prepare the fermentation on clean cultures of mesophilic lactic streptococci in the amount of 1-8%, the introduction of calcium chloride, rennet or pepsin edible beef, or pepsin edible pork, or enzyme pr Paratov VNIIMS, mixing, souring skim milk curd processing, heating grain, mixing, washing with water, obsushivaniya grain and grain mix with cream and salt [technology whole milk products and milk-protein concentrates. Directory. M .: IN "Agropromizdat", 1989, p. 113-118].

However, the resulting product has the following disadvantages: not enough high dietary and organoleptic properties, does not contain microflora, which has therapeutic, prophylactic and probiotic properties and antagonistic action against pathogenic and conditionally pathogenic microorganisms and, as a result, has short shelf life.

The closest in technical essence to the claimed invention is a method for the production of cereal curd, which includes heating milk, separating milk to obtain cream with a mass fraction of fat of 10% and skim milk, mixing the cream with dietary fiber, homogenizing, pasteurizing cream and cooling them to the fermentation temperature , introduction of starter culture from bifidobacteria and thermophilic lactic streptococcus, fermentation and cooling; introducing a protein component into skim milk, pasteurization of this mixture, cooling to a fermentation temperature, fermenting skim milk and a protein component with fermentation from lactic acid bacteria, adding calcium chloride, a milk-clotting enzyme, mixing, skimping skim milk and a protein component, treating a clot, heating grain, washing water and cooling, drying grain and mixing grain with fermented cream and salt [RF patent 2407348, IPC A23C 19/076, publ. 12/27/2010].

However, this product does not have a high nutritional value, does not contain microflora, which has immunostimulating and antimutagenic properties and the ability to reduce the genotoxic effect of a number of chemical compounds and UV rays, as well as the microbiological synthesis of vitamin B ₁₂ .

The technical result of the invention is to increase nutritional value, probiotic and functional properties, as well as increasing its shelf life.

The specified technical result is achieved in that in a method for producing granulated cottage cheese, which involves heating milk, separating milk to obtain cream with a mass fraction of fat of 10% and skim milk, homogenizing and pasteurizing cream, cooling the cream to a fermentation temperature, fermenting cream, pasteurizing skim milk, cooling to the fermentation temperature, fermentation with lactic acid bacteria, the introduction of calcium chloride, milk-clotting enzyme (rennet or pepsin), mix According to the claimed invention, bacterial concentrate consisting of pure cultures of propionic acid bacteria of the type Propionibacterium freudeureichii subsp . shermanii, or Propionibacterium freudeureichii subsp. shermanii and / or Propionibacterium freudeureichii subsp. Globosum, as a starter culture for skim milk, use a bacterial concentrate consisting of a combination of cultures of lactic acid bacteria of the species Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc lactis and mesophilic lactic acid bacilli of Lactobacillus plantarum or a bacterial concentrate consisting of a combination of lactic acid bacteria cultures of the species Lactococcus lactis subsp.lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and mesophilic lactic acid bacilli Lactobacillus plantarum, whereby the bacterial concentrate is added in an amount of 1-8% relative to the weight of the mixture, after drying, the grain with fermented cream is mixed with iodized natural edible sea salt.

Sea iodized salt helps prevent iodine-deficient diseases (endemic) of iodine - endemic goiter - an enlargement of the thyroid gland associated with iodine deficiency in the environment. Iodine endemic is one of the reasons for the development of mental retardation. Iodine necessary for the biosynthesis of thyroid hormones: thyroxine (T ₄ ) and triiodothyronine (T ₃ ).

Propionic acid bacteria Propionibacterium freudeureichii subsp. shermanii, or Propionibacterium freudeureichii subsp. shermanii and / or Propionibacterium freudeureichii subsp. Globosum, used for sour cream, has unique biochemical properties. It was experimentally established that these propionic acid bacteria have immunostimulating and antimutagenic properties and the ability to reduce the genotoxic effect of a number of chemical compounds and UV rays, as well as the microbiological synthesis of vitamin B ₁₂ . It has been established that the positive role of propionic acid bacteria as probiotics is due to the formation of propionic acid, minor organic acids, bacteriocins, and enzymes. Propionic acid bacteria synthesize a large amount of vitamin B ₁₂ , which regulates the main metabolic processes in the body, improves the body's immune status, improves overall well-being by activating protein, carbohydrate and fat metabolism, improves blood quality, and is involved in the synthesis of various amino acids and nucleic acids. Vitamin B ₁₂ helps prevent gastrointestinal diseases, dysbiosis, anemia, and diseases of the nervous system.

Thanks to lactic acid cultures, Leuconostoc lactis and Leuconostoc mesenteroides subsp. cremoris, which is part of a bacterial concentrate for the fermentation of skim milk, the product is enriched with microorganisms capable of producing bacteriocins - specific proteins that suppress the vital activity of microbial cells and conditionally pathogenic microorganisms.

The method is as follows.

Example 1. Whole milk is heated to a temperature of (34-40) ° C and sent to a separator, cream separator to obtain cream with a mass fraction of 10% fat and skim milk. Then the cream is homogenized at a pressure of 10-15 MPa, pasteurized at a temperature of (92 ± 2) ° C with an exposure of 15-20 seconds, cooled to a temperature of (35 ± 1) ° C, sent to a bath where they are inoculated with a bacterial concentrate of pure propionic acid cultures bacteria of the species Propionibacterium freudeureichii subsp. shermanii in an amount of 1-8% relative to the weight of the cream. The bacterial concentrate is added at a temperature of (35 ± 1) ° C. After fermentation, the cream is stirred for 10-15 minutes, then left alone to ferment at a temperature of (35 ± 1) ° C. The end of the ripening is determined by the formed clot and by increasing acidity, which should be within (60 ± 5) ° T. Fermented cream is cooled to a temperature of (4 ± 2) ° C and stored at a temperature of (4 ± 2) ° C, not more than 18 hours.

Skim milk is pasteurized at a temperature of (80 ± 2) ° C for 20-30 seconds, then cooled to a fermentation temperature (34 ± 2) ° C and sent to cheese-making baths, where it is immediately fermented with a bacterial concentrate consisting of lactic acid bacteria: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc lactis and mesophilic lactic acid bacilli Lactobacillus plantarum, which has a directed antagonistic effect on bacteria of the intestinal shelf group.

Bacterial concentrate, depending on its activity and on the conditions of milk fermentation adopted at the enterprise, is introduced in an amount of 1-8% with respect to the weight of the mixture, by direct introduction into the mixture. After adding the bacterial concentrate to skim milk, add a 30-40% solution of calcium chloride, prepared at the rate of 400 g of anhydrous salt per 1000 kg of the mixture. After adding calcium chloride to the milk, a solution of milk-clotting enzyme (rennet or pepsin) is introduced at a rate of 0.5-1.0 g with an activity of 100,000 units per 1000 kg of mixture.

Bacterial concentrate, calcium chloride and enzyme solutions are added with thorough stirring in milk. Stirring the milk after making the enzyme is carried out for 30-40 minutes with an interval of 10-15 minutes, then left alone for fermentation. The fermentation of milk ends in 5-12 hours, depending on the activity of the fermentation and the fermentation regimes adopted at the enterprise. The serum acidity at the end of ripening should be in the range (46-48) ° T, provided that the mass fraction of solids in the mixture is up to 9.5% and (49-55) ° T with a mass fraction of solids of more than 9.5%. The pH of the clot at the end of ripening is 4.6-4.9. The finished clot is cut with wire knives into cubes measuring 10.0 × 10.0 × 10.0 mm or 12.0 × 12.0 × 12.0 mm.

The cut clot is left alone for 20-30 minutes to isolate the serum. Then, drinking water with a temperature of (45 ± 2) ° C is added to the clot in the bath to reduce the acidity of the serum to (36-40) ° T. The mass of water added to the bath should be 10-15% by weight of the contents in the bath. After adding water to the bath, the grain is gently mixed and heated by introducing hot water into the inter-wall space of the shirt jacket of the bath. Heating is carried out to a temperature of (38 ± 2) ° C so that the temperature of the mass rises by no more than 1 ° C for every 10 minutes. Further heating to a temperature of (48-55) ° C is faster, increasing the temperature by 1 ° C for every 2 minutes. Serum acidity should not increase by more than 3 ° T. Having reached a temperature of (48-55) ° C, the grain is kneaded for 30-60 minutes.

At the end of the boiling, hot water is removed from the shirt of the bath and cold is served. Grain washing is carried out in two stages: 1 - water with a temperature of (16 ± 2) ° C is added to the grain in an amount of 40-50% of the initial mass of the fermented mixture, stirred for 15-20 minutes, after which the water is removed; 2 - water with a temperature of not more than 8 ° C is added in an amount of 30-40% of the initial mass of the fermented mixture. After washing the grain, water is removed from the bath, and the grain is dried.

The water is separated from the grain by shifting the grain to the walls of the bath so that in the middle a chute forms for the free flowing of the serum. The moisture content in the finished grain should be no more than 80%.

According to the recipe, the fermented cream is mixed with curd grain and sea iodized salt in a mixer until the components are distributed evenly throughout the mass. Salt iodized salt before adding to the grain sieved. Mix the cottage cheese in the mixer while rotating the mixer at a speed of 8-10 rpm until the components are evenly distributed over the entire grain mass.

Grain curd is sent to packaging. After packaging, they are cooled in refrigerators to a temperature of (4 ± 2) ° C.

Example 2. Carried out analogously to example 1, except that for the fermentation of cream used, a bacterial concentrate of propionic acid bacteria of the species Propionibacterium freudeureichii subsp. shermanii and Propionibacterium freudeureichii subsp. globosum. The end of the ripening is determined by the formed clot and by increasing acidity, which should be within (70 ± 5) ° T.

For the fermentation of skim milk using a bacterial concentrate consisting of lactic acid bacteria: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp.cremoris and mesophilic lactic acid bacilli Lactobacillus plantarum, which has a directed antagonistic effect on bacteria of the intestinal shelf group.

The recipe for cereal cottage cheese of 2% fat content (in kg per 1000 kg of product, taking into account losses when mixing skim grains with sour cream and sea iodized salt) are shown in table 1.

Organoleptic characteristics of grained cottage cheese are shown in table 2.

Microbiological indicators of grained cottage cheese are shown in table 3.

The selected 10% cream fat content is due to an increase in the dietary properties of grained cottage cheese. In addition, this cream fat content allows you to make cereal curd more accessible to the buyer. Wherein empirically determined that cream with a fat mass fraction of 10% contain ¹⁰ September propionic bacteria cells per 1 cm ^3, and the cream with fat content of 20% - ¹⁰ August propionic bacteria in 1 cm ^3. Cream fermented with propionic acid bacteria with a mass fraction of fat of 10% can improve the organoleptic characteristics of the finished product, such as structure and texture, smell, taste and aroma, as well as enrich the product with a biologically active substance - vitamin B _{12 of} microbial origin.

The introduction of probiotic microorganisms can improve the functional, dietary and organoleptic properties of granular cottage cheese. Lactic acid and propionic acid bacteria play an important role in stabilizing the microbial background in the human gastrointestinal tract and have antibiotic activity. Considering that lactic acid and propionic acid bacteria have an inhibitory effect on the bacteria of the Escherichia coli group, their use in the production of granulated cottage cheese can increase its sanitary and epidemiological safety and, as a result, double the shelf life. In addition, they are producers of amino acids, organic acids, vitamins, which increases the prophylactic properties of the biological product.

This method of producing granulated cottage cheese allows not only to increase nutritional value and improve the organoleptic characteristics of the biological product, but also gives it preventive and dietary properties.

The proposed biological product can be manufactured both at mini-factories and at enterprises of the dairy industry of removable capacity. The production of a biological product by the considered method can be carried out on the same technological equipment as traditional products.

The proposed method for producing granulated cottage cheese has been tested in the conditions of the Applied Biotechnology research and production laboratory of Omsk State Technical University.

Claims (1)

 Method for the production of cereal curd, which includes heating milk, separating milk to obtain cream with a mass fraction of fat of 10% and skim milk, homogenizing and pasteurizing cream, cooling the cream to a fermentation temperature, fermenting cream, pasteurizing skim milk, cooling to fermentation temperature, fermenting with lactic acid bacteria , adding calcium chloride, rennet or pepsin, stirring, ripening, treating the clot, heating the grain, washing and cooling the grain , Drain grains and mixing skim grain with cream and salt, characterized in that as starters for making cream bacterial concentrate consisting of pure cultures of propionic acid bacteria of the species Propionibacterium freudeureichii subsp. shermanii, or of the species Propionibacterium freudeureichii subsp.shermanii and / or Propionibacterium freudeureichii subsp. globosum, a bacterial concentrate consisting of a combination of cultures of lactic acid bacteria of the species Lactococcus lactis subsp. is used as starter culture for skim milk. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc lactis and mesophilic lactic acid bacilli Lactobacillus plantarum, or a bacterial concentrate consisting of a combination of lactic acid bacteria cultures of the species Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetyiactis, Leuconostoc mesenteroides subsp.cremoris and mesophilic lactic acid bacilli Lactobacillus plantarum, whereby the bacterial concentrate is added in an amount of 1-8% relative to the weight of the mixture, after drying, the grain with fermented cream is mixed with iodized natural edible sea salt.