RU2634869C2 - Method for obtaining cottage cheese product for children with use of freezing process - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing a cottage cheese product for children includes the acceptance of raw materials, cleaning them, preparing a normalized mixture, pasteurizing the mixture, cooling to the fermentation temperature, fermentating and ripening the mixture. Thereinafter the mixture is frozen at the temperature of -5 to -8°C for 7 hours, then defrozen at the temperature of 30±2°C for 3-4 hours. After the first 2 hours of defreezing, the fermented milk mixture is stirred with a stirrer for 2 minutes every 25-30 minutes. The clot is treated, poured into bags; self-pressing the clot, pressing, cooling, dosing and packing of the finished product are carried out.

EFFECT: method allows to obtain a cottage cheese product for children, which has improved taste properties, the creamy consistency, and in its structure is not inferior to the product manufactured using the ultrafiltration process.

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Description

The invention relates to the food industry, in particular to the dairy industry, and can be used in the production of children's dairy products.

A known method of producing children's cottage cheese obtained in a separate way, involving the preparation of low-fat cottage cheese using acid coagulation of proteins with further separation of whey and mixing low-fat cottage cheese with cream (TU 49574-79) - [1].

The disadvantage of this method is the complexity, the use of a large amount of equipment.

A known method of production of "Cottage cheese-DM" (cottage cheese for kids) using an ultrafiltration unit, including the following operations: acceptance and preparation of raw materials (cleaning and cooling); normalization of milk; heating normalized milk, homogenization, cooling; heat treatment of normalized milk before ultrafiltration; ultrafiltration; high temperature processing of milk protein concentrate; fermentation and fermentation; cooling; packaging, marking and storage (TU 9222-158-00419785-98) - [2].

The disadvantage of the production of baby curds using the ultrafiltration process is the high price of the ultrafiltration unit and, due to the fermentation of milk directly in the package, product quality control is difficult.

Closest to the claimed method is the traditional method of production of cottage cheese.

The traditional production method consists of the following operations: accepting raw materials, cleaning the mixture, preparing a normalized mixture, pasteurizing the mixture, cooling to the fermentation temperature, fermenting and fermenting the mixture, cutting the clot, partially removing the whey, pouring the clot into bags, self-pressing the clot, pressing, curd cooling clot, packing and packaging of the finished product, storage of the finished product (Technical regulation of the Customs Union "On the safety of milk and dairy products" (TP TS 033/2013) - [3].

The disadvantage of this method is the rough and rubbery consistency of the finished product.

The objective of the invention is to expand the assortment of fermented milk products for baby food, with good taste, a uniform creamy consistency without lumps.

The problem is solved due to the fact that in the known method for producing baby curd using the freezing process, including the acceptance of raw materials, cleaning the mixture, preparing a normalized mixture, pasteurizing the mixture, cooling to the fermentation temperature, fermenting and fermenting the mixture, treating the clot, pouring it into bags, self-pressing clot, pressing, cooling, packing and packaging of the finished product according to the invention, additionally after fermentation, the sour-milk mixture is frozen at a temperature of t -5 to -8 ° C for 7 hours, then thawed at a temperature of 30 ± 2 ° C for 3-4 hours, while the sour-milk mixture after the first 2 hours of thawing is stirred every 25-30 minutes with a stirrer for 2 minutes.

As a coagulant, leaven of lactic streptococcus (Streptococcuslactis) is used, which ferments lactose with the formation of lactic acid; lactic acid bacillus (Streptobacteriumplantarum), which gives the necessary consistency and taste; milk yeast (Torulopsiskefir), fermenting lactose. Sourdough must be prepared on pure cultures of lactic acid bacteria. A clot forms after 8-10 hours, with an acidity of 75-90 ° T at a temperature of 23-27 ° C.

The general technology for producing baby curd using the freezing process consists of the following operations: accepting raw materials, cleaning the mixture, preparing a normalized mixture, pasteurizing the mixture, cooling to the fermentation temperature, fermenting and fermenting the mixture, freezing the fermented milk mixture, thawing the fermented milk mixture, pouring into bags, self-pressing clot, pressing, cooling, packaging and packaging of the finished product, storage of the finished product.

The milk selected according to quality indicators is heated to a temperature of 35-40 ° C, purified on a centrifugal milk cleaner and cooled to 4-6 ° C. After cleaning and cooling, the milk is normalized to a mass fraction of fat of 1%.

The prepared normalized mixture is heated to 70-75 ° C and homogenized at 15-20 MPa at a temperature of 70-80 ° C.

Homogenized normalized milk is pasteurized at a temperature of 90-95 ° C with holding for up to 20 minutes, and then cooled to 20-25 ° C. Ferment and ferment milk in containers for fermented milk products, providing cooling to a temperature of 20-25 ° C, uniform mixing of milk and fermented clot.

Ferment in an amount of 3% is introduced simultaneously with milk or before serving in a container. After mixing milk with sourdough, the mixture is left alone in the bath for 8-12 hours until the acidity of the clot reaches 75-90 ° T.

The fermented mixture is frozen at a temperature of -5-8 ° C for 7 hours. The clot is thawed in a bath at a temperature of 30 ± 2 ° C for 3-4 hours. For uniform defrosting, it is recommended that after 2 hours of defrosting, mix gently with a stirrer for 2 minutes, every 25- 30 minutes.

To separate the whey, the clot is self-pressed and pressed until the product reaches a moisture content of not more than 81%. To do this, it is poured into coarse calico bags, tied and placed in several rows in a press trolley. Under the influence of its own mass, serum is released from the clot. In the process of pressing, the bags with the curd are shaken several times and transferred.

Ready baby curd is cooled to a temperature of 4-6 ° C and sent for packaging and labeling. Children's cottage cheese is packed in 100 g polystyrene cups and stored for no more than 36 hours at a temperature of 4 ± 2 ° С.

The freezing mode of the fermented mixture was selected at a temperature of -5-8 ° C for 7 hours, as these are the most sparing modes for the production of curd without loss of useful vitamins and minerals. Comparative characteristics of samples with different modes of freezing are presented in table 1.

The proposed children's cottage cheese compared with the cottage cheese obtained in a separate way, and the cottage cheese obtained by ultrafiltration, according to organoleptic and physico-chemical indicators has the following characteristics - table 2.

Analysis of the table shows that the proposed cottage cheese is not inferior in its properties to analogues.

The proposed children's cottage cheese can be used in dairy kitchens when receiving small volumes of cottage cheese and in enterprises of the dairy industry of baby food in large-scale production of the finished product.

The proposed method for the production of baby curd has the following advantages:

1. It has a creamy consistency and is not inferior in structure to the product developed using the ultrafiltration process.

2. The taste of the resulting product is much better than in cottage cheese, made in the traditional way with the same fat content.

3. Allows you to reduce the cost of the product by using the freezing process in the production process.

Claims (1)

A method of producing a baby curd using a freezing process, including accepting raw materials, cleaning the mixture, preparing a normalized mixture, pasteurizing the mixture, cooling to the fermentation temperature, fermenting and fermenting the mixture, treating the clot, pouring it into bags, self-compressing the clot, pressing, cooling, packing and packaging finished product, characterized in that in addition, after fermentation, the sour-milk mixture is frozen at a temperature of from -5 to -8 ° C for 7 hours, then thawed at temperatures 30 ± 2 ° C for 3-4 hours, with lactic acid mixture after the first 2 hours every 25-30 minutes defrost stirred with a stirrer for 2 minutes.