RU2563807C2 - Curd pudding - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular, to production of curd pudding. Curd pudding contains curd, dry defatted milk, sugar, a vegetal filler represented by vegetable or fruit-and-berry puree or fruit pieces, pectin stabiliser, semolina, egg melange; one performs curd pudding vacuumising before aftercooling.

EFFECT: invention allows to obtain a product with high organoleptic indices, nutritive, biological and vitamin value and marketing term extended up to 14 days due to vacuumising.

3 tbl

Description

The invention relates to the dairy industry and can be used for the production of functional dessert milk products.

Known curd dessert, including milk base, sugar, vegetable filler, stabilizer - a mixture of gelatin with flour from cereals or legumes [Patent No. 2228055, A23C 23/00].

The disadvantage of cottage cheese dessert is the length of the process, a short shelf life, mealy, moisture, stratification during storage.

Closest to the claimed invention is cottage cheese pudding containing cottage cheese, sugar, cream, skimmed milk powder, vegetable filler - beetroot syrup or carrot-citrus supplies, stabilizer - a mixture of dichramphosphate, pork gelatin and guar gum, preservative - sorbic acid in the following ratio of components mass. %:

cottage cheese 45-60 cream 17-7.4 skimmed milk powder 0.29-0.4 sugar 10.8-10.3 beetroot syrup or carrot and citrus supplies 8.0-10.0 a mixture of di-starch phosphate, pork gelatin and guar gum 0.45-0.5 sorbic acid 0.1 water rest

[patent No. 2311040, A23C 23/00].

The disadvantages of this curd pudding are low organoleptic characteristics, low nutritional, biological and vitamin value, low shelf life, lack of functional properties.

The technical result of the claimed invention is to give cottage cheese pudding high organoleptic characteristics, high nutritional, biological and vitamin values, functional properties, and increased storage capacity.

The technical result is achieved by the fact that the cottage cheese pudding obtained from cottage cheese, sugar, vegetable filler, stabilizer, skimmed milk powder is evacuated before cooling, the cottage cheese pudding additionally contains semolina, egg melange, vegetable or fruit puree or vegetable puree are used as vegetable filler or pieces of fruit, pectin is used as a stabilizer in the following content of the starting components, mass. %:

sugar 8.8-12 vegetable filler: vegetable or fruit mashed potatoes or pieces of fruit 16-19,7 skimmed milk powder 5.4-7.2 pectin 0.5-3.0 semolina 6.4-8.5 egg melange 5.1-10 cottage cheese rest

The use of vegetable or fruit puree or pieces of fruit, which are sources of dietary fiber, as vegetable fillers, give the product high nutritional, biological and vitamin value.

The introduction of vegetable fillers less than 16 mass. % reduces the vitamin value of the product, and the introduction of vegetable fillers more than 19.7 mass. % significantly worsen the organoleptic properties of the finished product, shorten the shelf life, and also increase the acidity and cost of the product.

The use of pectin as a stabilizer in the composition of cottage cheese pudding improves its texture, has a beneficial effect on the human body, namely: lowers cholesterol in the body, improves peripheral blood circulation and intestinal motility, removes harmful substances such as radioactive elements, toxic metal ions from the body and pesticides. The use of pectin is used in the production of functional foods.

The use of pectin also allows you to improve the organoleptic characteristics of cottage cheese pudding, increase its nutritional value, increase storage capacity due to moisture-holding properties.

The introduction of pectin in the product is less than 0.5 mass. % worsens its stabilizing and water-retaining properties, and the introduction of more than 3.0 mass. % pectin will degrade pudding texture.

The inclusion of cottage cheese egg melange in the pudding will increase its biological value due to its protein content - 12.7 g / 100 g, fat - 11.5 g / 100 g, carbohydrates - 0.7 g / 100 g, vitamins A, B1, B2, PP.

The introduction of egg melange in the product is less than 5.1 mass. % will reduce its nutritional, biological value, and the introduction of more than 10 mass. % egg melange worsen organoleptic properties, increase production costs.

Semolina will give the cottage cheese pudding a uniform consistency, improve the taste and carbohydrate composition of the product.

The introduction of semolina into the curd pudding is less than 6.4 mass. % will not provide the necessary consistency of the product and the necessary carbohydrate composition, and the introduction of semolina more than 8.5 mass. % worsen its taste, give a denser texture.

Vacuuming the product will extend the pudding implementation period to 14 days without adding stabilizing systems and chemical preservatives to the product.

Table 1 shows the cottage cheese pudding recipes.

Curd pudding is prepared as follows. The curd is wiped. Pectin is added to the vegetable filler. Skimmed milk powder is dissolved in water heated to a temperature of 30 ° C. Semolina is introduced into the milk and, stirring, heated to a temperature of 90-95 ° C for swelling. Cool to a temperature of 20 ° C. All of these components are combined and mixed. Pre-mixed sugar and egg melange are added. The mixture is thoroughly mixed, beat for 3-4 minutes, baked at a temperature of 180-200 ° C for 12-15 minutes. Ready-made curd pudding is cooled to a temperature of 80 ± 2 ° C, then vacuumized, further cooled for 6-8 hours at a temperature of 20 ± 2 ° C, cooled to a temperature of 4 ± 2 ° C. The technological process is considered complete. The shelf life of the curd pudding is 14 days.

Table 2 shows the organoleptic characteristics of the curd pudding.

An analysis of the data in the table shows that the curd pudding has high organoleptic characteristics.

Table 3 presents the chemical and microbiological indicators of cottage cheese pudding.

Analysis of chemical and microbiological indicators allows us to conclude that the curd pudding has high nutritional, biological and vitamin value.

At the Department of Food Technology and Service of ANO VPO Omsk Economic Institute, trial lots were made, tasting and analysis of cottage cheese pudding were carried out.

This allowed us to conclude that this product has high organoleptic characteristics, good taste, high nutritional, biological and vitamin value. The pudding has a longer storage capacity due to the inclusion of a natural stabilizer - pectin and pumping out the finished product.

Curd pudding has a positive integrated effect on the human body, which consists in restoring all body tissues, nervous system, cardiac activity and blood formation, improving metabolism.

Curd pudding is recommended for both mass nutrition and nutrition for schoolchildren, athletes, the elderly and patients recovering from an illness.

Curd pudding will expand the range of functional products and replenish the menu of organized nutrition for schoolchildren.

Claims (1)

Cottage cheese pudding obtained from cottage cheese, sugar, vegetable filler, stabilizer, skimmed milk powder, characterized in that it is evacuated before cooling, cottage cheese pudding additionally contains semolina, egg melange, vegetable or fruit puree or pieces are used as vegetable filler fruit, pectin is used as a stabilizer, with the following content of the starting components, mass. %:
sugar 8.8-12 vegetable filler: vegetable or fruit puree or pieces of fruit 16-19,7 skimmed milk powder 5.4-7.2 stabilizer - pectin 0.5-3.0 semolina 6.4-8.5 egg melange 5.1-10 cottage cheese rest