RU2567285C1 - Cheese product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cheese product manufacture method involves milk pasteurisation at a temperature of 90-95°C, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till the 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; then into the 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 and lyophilised concentrate BK-Altai-LSBifi bifidobacteria at a ratio of 1:1:2 in an amount of 3-5% of the milk weight; before ripening, one performs introduction of pulp-containing feijoa juice in an amount of 5-7 wt %; after pressing, one introduces into the produced clot "Lactumin" und "Kumelact" biologically active additives at a ratio of 0.5:1 in an amount of 0.5-1.5% of the product weight, stirs the mixture and performs thermisation; after cooling,16-18°C cheese mass is packaged and additionally cooled.

EFFECT: invention allows to manufacture a product with improved organoleptic properties due to imparting a light nut and strawberry aftertaste to the product, enhance the ready product quality, its dietary and preventive properties, enhance accessibility, accelerate the ripening process, 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 lactose 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 lactose 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 rods 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 lactose 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 and strawberry aftertaste, in improving the quality of the finished product, its dietary and preventive properties, as well as improving digestibility, accelerating the process of fermentation and reducing energy value and accelerating the production process .

The technical result is achieved by the fact that the method of production of a cheese product includes 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 added and fermented for 3 hours, then honey extract of oat seeds and sprouted red extract is added to the fermented milk beans, 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 streptococci are used as starter culture, lactic acid bacilli and a lyophilized concentrate of bifidobacteria “BK-Altai-Lsbifi” in a ratio of 1: 1: 2 in an amount of 3-5% by weight of milk; before fermentation, feijoa juice with pulp in an amount of 5-7 wt. %, after pressing, the biologically active additives Lactumin and Kumelact are added to the resulting clot in a ratio of 0.5: 1 in an amount of 0.5-1.5% by weight of the product, mixed, thermalized, and after cooling, the cheese mass is packaged with a temperature of 16-18 ° C and re-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. Into fermented milk, honey extract of oat seeds and sprouted red bean taken in a ratio of 2: 1 in the 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, cooled to a fermentation temperature and made leaven, prepared in sterilized milk with a fat content of 1.5% from specially selected pure cultures of mesophilic lactic streptococci, lactic acid bacilli and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 1: 2 in amount of 3% by weight of milk, make feijoa juice with pulp in the amount of 5 wt. %, fermented not more than 17 hours before the formation 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 Lactumin and Kumelact are added to the resulting clot in a ratio of 0.5 : 1 in an amount of 0.5% by weight of the product, mix, carry out the thermalization, and after cooling, the cheese mass is packaged with a temperature of 18 ° C and 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 and strawberry 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 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 made with fermented milk made with sterilized milk with a fat content 1.5%, from specially selected pure cultures of mesophilic lactic streptococci, lactic bacilli and lyophilized concentrate of bifidobacteria "BK-Altai-Lsbifi" in a ratio of 1: 1: 2 in the amount of 5% by weight of milk a, make feijoa juice with pulp in the amount of 7 wt. %, fermented not more than 17 hours before the formation 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 Lactumin and Kumelact are added to the resulting clot in a ratio of 0.5 : 1 in an amount of 1.5% by weight of the product, mix, carry out the thermalization, and after cooling, the cheese mass is packaged with a temperature of 16 ° C and 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 lactose 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 impractical, since the degree of hydrolysis is close to 100%, which is not economically effective, as it results in a product intended only for feeding people with lactose 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 "Lactumin" and "Kumelact" in a ratio of 0.5: 1 in an amount of 0.5-1.5% by weight of the product have a preventive effect - they normalize carbohydrate metabolism, lower blood cholesterol, increase immunity, and replenish deficiency proteins, 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 germinated and extract of sprouted red beans and Lactumin and Kumelact dietary supplements in a ratio of 0.5: 1 in an amount of 0.5-1.5% allows enriching the product with a vitamin-mineral complex and provides preventive and dietary properties for mild forms of diabetes, gastrointestinal diseases. The use as a starter culture of mesophilic lactic streptococci, consisting of special strains of streptococcus lactis, streptococcus cremoris, streptococcus diacetilactis, as well as lactic bacilli and lyophilized concentrate of bifidobacteria “BK-Altai-Lsbifi: 3 in amount of 1: 1 in a ratio of 1: 1 in a ratio of 1: 1%: 1 in 1%: 1% 1: 1 get a cheese product with a pronounced pleasant sour-milk taste with a light nutty and strawberry finish, pasty consistency. The introduction of a starter culture of less than 3% is not enough to obtain a homogeneous sufficiently dense curd clot of a 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 starter culture in an amount of 3-5% is optimal for obtaining a homogeneous curd clot paste-like consistency.

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

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

The proposed method allows to obtain a product for the nutrition of people with lactose 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 allows 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 bean extract taken in a 2: 1 ratio in colic are added to the fermented milk It is 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, lactic bacilli and lyophilized concentrate of bifidobacteria “BK- Altai-Lsbifi ”in a ratio of 1: 1: 2 in an amount of 3-5% by weight of milk; before ripening, feijoa juice with pulp is added in an amount of 5-7 wt. %, after pressing, the biologically active additives Lactumin and Kumelact are added to the resulting clot in a ratio of 0.5: 1 in an amount of 0.5-1.5% by weight of the product, mixed, thermalized, and after cooling, the cheese mass is packaged with a temperature of 16-18 ° C and re-cooled. 2. The cheese product obtained by the method according to p. 1.