RU2604782C1 - Production method for curd product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises preparation of raw material, introduction of a vegetable component, pasteurisation, cooling to fermentation temperature, adding starter. Simultaneously with starter biologically active additive and a vegetable component are added, mixed, fermented, after ripening a stabiliser is added. Produced clot then undergoes treatment, thermisation, cooling and packaging, wherein starter contains Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus diacetilactis and Bifidobacterium longum.

EFFECT: invention enables to obtain a product with probiotic properties, enhanced preventive properties, biological value and digestibility.

1 cl, 2 ex

Description

The invention relates to the dairy industry. A known method for the production of cottage cheese, including the preparation of raw materials, pasteurization, making starter culture, calcium chloride, milk-clotting enzyme, mixing, ripening, processing the obtained clot, thermization, cooling and packaging (see Stepanova L.I. Handbook of a dairy production technologist. Technology and formulations. In three volumes: T. 1. Dairy products. St. Petersburg, GIORD, 1999, p. 384).

The closest technical solution to the claimed one is a method for the production of cottage cheese, including the preparation of raw materials, the introduction of a plant component, pasteurization, cooling to a fermentation temperature, the introduction of starter culture, calcium chloride, milk-clotting enzyme, mixing, ripening, processing the obtained clot, thermization, cooling and packaging (RU No. 2210921, published on 08.27.03).

The technical result achieved by the claimed invention is to obtain a product with probiotic properties, increasing prophylactic properties and biological value, digestibility, reducing energy value and increasing shelf life of the product

The technical result is achieved in that a method for the production of a curd product includes preparing raw materials, introducing a plant component, pasteurizing, cooling to a fermentation temperature, introducing a starter culture, mixing, fermenting, processing the obtained clot, thermizing, cooling and packaging, characterized in that the starter culture contains Lactobacillus bulgaricus , Streptococcus thermophilus, Streptococcus diacetilactis and Bifidobacterium longum in a ratio of 1: 2: 2: 4, while at the same time as the leaven, the biologically active additive "L-PFI" in the amount of 1.5-2 wt. % and a vegetable component, which is used as boiled rice in an amount of 10-15 wt. %, and after ripening make stabilizer Grindsted FFM 612 in the amount of 1.0 wt. %

The use of boiled rice as a vegetable component makes it possible to reduce the likelihood of spoilage of the finished product at the stage of its preparation by ensuring purity by microbiological indicators, to increase the shelf life and to further enrich it with microelements and vitamins, which allows to increase its biological value.

The use of starter cultures in the specified ratio allows to obtain a product with prophylactic and probiotic properties and increase the digestibility of the finished product.

The selected biologically active additive "L-PFI" in an amount of 1.5-2, wt. The%, which is added simultaneously with the leaven, allows you to speed up the ripening process, as well as enrich the finished product with a vitamin complex and give it prophylactic properties, since the selected dietary supplement normalizes carbohydrate metabolism, lowers blood cholesterol and boosts immunity.

Using the selected stabilizer in an amount of 1.0 mass. % introduced after ripening, improves the organoleptic characteristics of the finished product, namely to obtain a product without serum during the entire storage period, which increased by 5-7 hours compared with the prototype.

Example 1

Skim milk is pasteurized at a temperature of 78 ± 2 ° C for 15-20 s and cooled to a fermentation temperature of 38 ° C, a starter culture containing Lactobacillus bulgaricus B-LG VKPM B-6544 strain, Streptococcus thermophilus VKPM B-9587 strain, Streptococcus strain diacetilactis 748 and strain Bifidobacterium longum ABD-7 in a ratio of 1: 2: 2: 4. Simultaneously with the leaven, the biologically active additive “L-PFI” is introduced in an amount of 1.5 wt. % and a vegetable component, which is used as boiled rice in an amount of 10 wt. %, mix, sour to an acidity of 85-95 ° T, make the stabilizer Grindsted FFM 612 in an amount of 1.0 wt. %, process the resulting clot, terminate, cool and pack.

Example 2

Skim milk is pasteurized at a temperature of 78 ± 2 ° C for 15-20 s and cooled to a fermentation temperature of 40 ° C, a starter culture containing Lactobacillus bulgaricus B-3964 strain, Streptococcus thermophilus VKPM B-3386 strain, Streptococcus diacetilactis 500 A strain and Bifidobacterium longum B379M strain in a ratio of 1: 2: 2: 4. At the same time as the sourdough, the biologically active additive “L-PFI” is introduced in an amount of 2.0 wt. % and a vegetable component, which is used as boiled rice in an amount of 15 wt. %, mix, sour to an acidity of 85-95 ° T, make the stabilizer Grindsted FFM 612 in an amount of 1.0 wt. %, process the resulting clot, terminate, cool and pack.

The plant component is introduced into milk in an amount of 10-15% of its mass at a temperature of 38-40 ° C along with the selected sourdough intended for the manufacture of cottage cheese. The introduction of a plant component in larger quantities causes negative changes in the organoleptic properties of the finished product, namely, the obvious taste of vegetable protein, and in a smaller one, will not significantly enrich the composition of the product with vegetable protein, reduce calorie content, i.e. reduce the energy value of the product.

Claims (1)

A method for the production of a curd product, including preparing the raw material, introducing the plant component, pasteurizing, cooling to the fermentation temperature, introducing the ferment, stirring, fermenting, processing the obtained clot, thermizing, cooling and packaging, characterized in that the ferment contains Lactobacillus bulgaricus, Streptococcus thermophilcus, Streptococcus thermophilcus, Streptococcus thermophilcus, Streptococcus thermophilcus, Streptococcus thermophilcus, Streptococcus thermophilcus diacetilactis and Bifidobacterium longum in a ratio of 1: 2: 2: 4, while at the same time as the leaven, the biologically active additive “L-PFI” is added in an amount of 1.5-2 wt. % and a vegetable component, which is used as boiled rice in an amount of 10-15 wt. %, and after ripening make stabilizer Grindsted FFM 612 in the amount of 1.0 wt. %