RU2623164C1 - Cottage cheese dessert production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves mixing skimmed cottage cheese, milk of 1.5% fat, sugar, cream of 10% fat, stabilisers - pectin and cremodan at the ratio of 1:1, the biologically active additive Biobakton, cornel puree and sweet cherry puree at the ratio of 1: 2, cooling and packing. Wherein the cottage cheese is first mixed with milk and whipped for 12-15 minutes; during the whipping process, the previously prepared stabilisers, sugar, the BAA Biobakton, and said puree are added. Then cooled cream is introduced to the resulting mixture, with the subsequent whipping for 5-7 minutes.

EFFECT: invention allows to increase the nutritional value, preventive, biological and immunomodulating properties and to reduce the energy value of the finished product.

1 tbl, 2 ex

Description

The invention relates to the dairy industry.

The closest in technical essence is a method for producing a cottage cheese dessert, according to which a mixture is prepared containing low-fat cottage cheese, milk, cream, a sugar-containing component, stabilizer and flavor, the resulting mixture is whipped, cooled and packaged (copyright certificate SU 1642980 A1, 04/23/91, A23C 23/00).

The disadvantages of this product is that it does not have high nutritional value, preventive properties, because it does not contain biologically active components. The dessert has a spreading, non-porous consistency, does not hold shape.

The technical result achieved by the claimed invention is to increase the nutritional value and prophylactic, biological and immunomodulating properties, reduce the energy value of the finished product, as well as to ensure the stability of the resulting structure and shape of the product during the entire storage time.

The technical result is achieved by the fact that the method for the production of cottage cheese dessert involves preparing the mixture by mixing cottage cheese, milk, sugar, cream, stabilizers - pectin and cremodan in a ratio of 1: 1 in an amount of 2.0 wt. %, Dietary supplement "Biobacton" in an amount of 2.0-3.0 wt. %, dogwood puree and sweet cherry puree in a ratio of 1: 2 in an amount of 5.0-8.0 wt. %, cooling and packaging, while cream use 10% fat, milk - 1.5% fat, and cottage cheese - skim, when preparing the mixture, first mix the cottage cheese with milk and beat for 12-15 minutes, add in the whipping process pre-prepared stabilizers, sugar, dietary supplement "Biobacton", dogwood puree and sweet cherry puree in a ratio of 1: 2, cooled cream of 10% fat is added to the resulting mixture, followed by whipping for 5-7 minutes.

It was found that the best stabilizer of consistency is a mixture of two stabilizers: pectin and cremodan in a ratio of 1: 1 in an amount of 2.0 wt. %, which leads to the production of air, porous samples with a good stable structure and shape.

The introduction of dietary supplements "Biobacton" in the amount of 2.0-3.0 wt. % allows you to get a product with high nutritional value, as well as preventive, biological and immunomodulating properties.

The use of cream of 10% fat, low-fat cottage cheese and milk of 1.5% fat allows you to get a product of low energy value.

Beating the dessert is carried out at a temperature of a whipped mixture of 10 ° C with a rotation frequency of the working body of the mixer 1100 rpm After that, the dessert is cooled and packaged.

Example 1

Take skimmed pureed cottage cheese, add 10 l of boiled milk of 1.5% fat and leave the cottage cheese proteins to hydrate for 20-30 minutes, then beat the mixture for 12 minutes. In the process of whipping make previously prepared stabilizers - pectin and cremodan in a ratio of 1: 1 in an amount of 2.0 wt. %, Dietary supplement "Biobacton" "in the amount of 2.0 wt. %, sugar and mashed dogwood and mashed cherries in a ratio of 1: 2 in an amount of 5 wt. %, in the resulting mixture make chilled cream of 10% fat, followed by whipping for 5 minutes, then cool and pack.

Example 2

Take fat-free pureed cottage cheese, add 10 l of boiled milk of 1.5% fat and leave the cottage cheese proteins to hydrate for 20-30 minutes, then beat the mixture for 15 minutes. In the process of whipping make previously prepared stabilizers - pectin and cremodan in a ratio of 1: 1 in an amount of 2.0 wt. %, Dietary supplement "Biobacton" in the amount of 3.0 wt. %, sugar, dogwood puree and sweet cherry puree in a ratio of 1: 2 in an amount of 8.0 wt. %, in the resulting mixture make chilled cream of 10% fat, followed by whipping for 5 minutes, then cool and pack.

Physico-chemical indicators of cottage cheese desserts are presented in the table.

The resulting product has high nutritional value and prophylactic, biological and immunomodulating properties, lowered energy value, as well as a stable structure and shape throughout the entire storage time.

In addition, the finished product has high organoleptic characteristics (natural taste, color and smell).

Claims (1)

A method for the production of cottage cheese dessert, characterized in that it involves preparing the mixture by mixing cottage cheese, milk, sugar, cream, stabilizers - pectin and cremodan in a ratio of 1: 1 in an amount of 2.0 wt. %, Dietary supplement "Biobacton" in an amount of 2.0-3.0 wt. %, dogwood puree and sweet cherry puree in a ratio of 1: 2 in an amount of 5.0-8.0 wt. %, cooling and packaging, while cream use 10% fat, milk - 1.5% fat, and cottage cheese - skim, when preparing the mixture, first mix the cottage cheese with milk and beat for 12-15 minutes, add in the whipping process pre-prepared stabilizers, sugar, dietary supplement "Biobacton", dogwood puree and sweet cherry puree in a ratio of 1: 2, cooled cream of 10% fat is added to the resulting mixture, followed by whipping for 5-7 minutes.