RU2645253C2 - Method for producing cottage cheese enriched with beta-glucan - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: receiving and cleaning of milk are carried out. Milk in the amount of 5058.9 kg is normalized by using cream with the fat mass fraction of 10%, in the amount of 1810 kg. A polysaccharide β-glucan is introduced into the normalized mixture in the amount of 0.5% to the weight of normalized milk (according to this formulation 34.5 kg). The mixture is homogenised, pasteurised and cooled to a fermentation temperature. A bacterial starter culture of direct application in the amount of 0.0015 kg is introduced. Calcium chloride in the amount of 1.12 kg and the lactiferous enzyme pepsin in the amount of 0.0007 kg are added. The mixture is soured, clots are cut into cubes, and the cut clots are ripened. Self-pressing, clot pressing, cooling the resulting product and packing cottage cheese are carried out. The initial components characterize the formulation of the ingredients per 1000 kg of cottage cheese.

EFFECT: invention allows to obtain cottage cheese with increased preventive, functional and prebiotic properties, increase the nutritional value of cottage cheese, improve the organoleptic properties, reduce the consumption of raw materials and expand the range of fermented milk products.

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Description

The invention relates to food, in particular dairy, industry and can be used for the preparation of dairy products.

The closest in technical essence and the achieved effect is the traditional method of production of cottage cheese "Peasant" [Tverdokhleb G.V. Technology of milk and dairy products / G.V. Tverdokhleb, Sazhinov G.Yu., Ramanauskas R.I. - M .: DeLi print, 2006. - S. 136], containing whole milk, cream, bacterial starter culture, calcium chloride, milk-clotting enzyme pepsin.

The disadvantages of this method are the lack of preventive and prebiotic properties, low organoleptic characteristics, low nutritional value, high rate of consumption of raw materials.

An object of the invention is to increase the preventive, functional and prebiotic properties, increase the nutritional value of cottage cheese, improve the organoleptic properties, reduce the consumption of raw materials and expand the assortment of fermented milk products due to its enrichment with the physiologically functional component of plant origin - β-glucan.

To solve the technical problem, a method for the production of cottage cheese enriched with β-glucan is proposed, including milk reception and purification, normalization, homogenization, pasteurization, cooling to the fermentation temperature, fermentation with a bacterial starter culture, the addition of calcium chloride and the milk-clotting enzyme pepsin, fermentation, cutting the clot into cubes , exposure of the cut clot, self-pressing, pressing the clot, cooling the resulting product, packing the cottage cheese, in which the new is normal β-glucan polysaccharide is introduced into the mixture in the amount of 0.5% by weight of normalized milk with the following recipe contents of ingredients per 1000 kg of cottage cheese:

Milk 5058,9 Cream with a mass fraction of fat 10% 1810.2 Β-glucan polysaccharide 34.5 Direct bacterial starter culture 0.0015 Calcium chloride 1.12 Pepsin milk-clotting enzyme 0,0007

In accordance with order No. 1025 “On approval of the norms of consumption and loss of raw materials in the production of whole milk products at dairy enterprises and the organization of work on rationing the consumption of raw materials”, the consumption rate per 1000 kg of cottage cheese is 6904.7 kg of normalized mixture.

The technical result of the invention is to increase the preventive, functional and prebiotic properties, increase the nutritional value of cottage cheese, improve the organoleptic properties, reduce the consumption of raw materials and expand the assortment of fermented milk products due to its enrichment with the physiologically functional component of plant origin - β-glucan.

The production method of enriched cottage cheese is as follows.

Raw materials are taken and prepared by purification on milk separators. Next, the purified milk is heated to 40 ° C and separated on cream separators, then the raw materials are normalized in order to establish the correct ratio between the mass fraction of fat and protein, β-glucan polysaccharide is added to the normalized mixture, homogenized under a pressure of 7.5 MPa at 65 ° C , then pasteurized at 92 ° C for 3 min, the mixture is cooled to the fermentation temperature (30 ° C in the winter season and 28 ° C in the summer season) and 2.5% of the starter culture prepared on pure cultures of mesophilic lactic acid lactococcus, 40% is added Calcium chloride solution Based on 400 g of anhydrous salt per 1 ton of milk, the milk-clotting enzyme pepsin is added as a 1% solution at the rate of 1 g of enzyme per 1 ton of milk. Duration of ripening is 6 hours. The end of the ripening is determined by the formation of a clot breakdown at a break and the increase in titratable acidity to 65 ° T. At the end of the ripening, the clot is cut into 2 cm cubes. The cut clot is left alone for 60 minutes to isolate the serum and increase acidity. The released serum is removed, and the clot is sent to self-pressing and pressing. Then the product is cooled and packaged.

Enriched cottage cheese is prepared with the following selection of the ratio of ingredients per 1000 kg of cottage cheese:

Milk 5058,9 Cream with a mass fraction of fat 10% 1810.2 Β-glucan polysaccharide 34.5 Direct bacterial starter culture 0.0015 Calcium chloride 1.12 Pepsin milk-clotting enzyme 0,0007

In accordance with order No. 1025 “On approval of the norms of consumption and loss of raw materials in the production of whole milk products at dairy enterprises and the organization of work on rationing the consumption of raw materials”, the consumption rate per 1000 kg of cottage cheese is 6904.7 kg of normalized mixture.

The prophylactic effect is achieved as a result of the administration of the β-glucan polysaccharide, which is characterized by an immunomodulating effect, antioxidant and prebiotic properties.

β-glucan helps to reduce the cost of raw materials by reducing the raw material costs of the product.

The method is illustrated by the following examples.

Example 1 (prototype).

Method for the production of cottage cheese "Peasant" is as follows.

Raw materials are taken and prepared by purification on milk separators. Next, the purified milk is heated to 40 ° C and separated on cream separators, then the raw materials are normalized in order to establish the correct ratio between the mass fraction of fat and protein, homogenized under a pressure of 7.5 MPa at 65 ° C, then pasteurized at 92 ° C for 3 min , the mixture is cooled to a fermentation temperature (30 ° C in the winter season and 28 ° C in the summer season) and 2.5% of the starter culture prepared on pure cultures of mesophilic lactic acid lactococcus, 40% calcium chloride solution at a rate of 400 g is added anhydrous salt per 1 ton of milk, milk the pepsin spinning enzyme is introduced in the form of a 1% solution at the rate of 1 g of the enzyme per 1 ton of milk. Duration of ripening is 6 hours. The end of the ripening is determined by the formation of a clot breakdown at a break and the increase in titratable acidity to 65 ° T. At the end of the ripening, the clot is cut into 2 cm cubes. The cut clot is left alone for 60 minutes to isolate the serum and increase acidity. The released serum is removed, and the clot is sent to self-pressing and pressing. Then the product is cooled and packaged.

Cottage cheese "Peasant" is prepared with the following selection of the ratio of ingredients per 1000 kg of cottage cheese:

Milk 5076.6 Cream with a mass fraction of fat 10% 1827.4 Direct bacterial starter culture 0.0015 Calcium chloride 1.12 Pepsin milk-clotting enzyme 0,0007

In accordance with order No. 1025 “On approval of the norms of consumption and loss of raw materials in the production of whole milk products at dairy enterprises and the organization of work on rationing the consumption of raw materials”, the consumption rate per 1000 kg of cottage cheese is 6905.1 kg of normalized mixture.

The finished product is analyzed. The analysis data are presented in table. 2.

Example 2

The production method of cottage cheese enriched with β-glucan is as follows.

Raw materials are taken and prepared by purification on milk separators. Next, the purified milk is heated to 40 ° C and separated on cream separators, then the raw materials are normalized in order to establish the correct ratio between the mass fraction of fat and protein, β-glucan polysaccharide is added to the normalized mixture, homogenized under a pressure of 7.5 MPa at 65 ° C , then pasteurized at 92 ° C, 3 min, the mixture is cooled to a fermentation temperature (30 ° C in the winter season and 28 ° C in the summer season) and 2.5% of the starter culture prepared on pure cultures of mesophilic lactic acid lactococcus, 40 % solution of calcium chloride Ia rate of 400 g of anhydrous salt per 1 ton of milk, milk-clotting enzyme pepsin is made as a 1% solution at the rate of 1 g of enzyme per 1 ton of milk. Duration of ripening is 6 hours. The end of the ripening is determined by the formation of a clot breakdown at a break and the increase in titratable acidity to 65 ° T. At the end of the ripening, the clot is cut into 2 cm cubes. The cut clot is left alone for 60 minutes to isolate the serum and increase acidity. The released serum is removed, and the clot is sent to self-pressing and pressing. Then the product is cooled and packaged.

Enriched cottage cheese is prepared with the following selection of the ratio of ingredients per 1000 kg of cottage cheese:

Milk 5058,9 Cream with a mass fraction of fat 10% 1810.2 Β-glucan polysaccharide 34.5 Direct bacterial starter culture 0.0015 Calcium chloride 1.12 Pepsin milk-clotting enzyme 0,0007

In accordance with order No. 1025 “On approval of the norms of consumption and loss of raw materials in the production of whole milk products at dairy enterprises and the organization of work on rationing the consumption of raw materials”, the consumption rate per 1000 kg of cottage cheese is 6904.7 kg of normalized mixture.

The analysis data are presented in table. 2

The production method of cottage cheese enriched with β-glucan allows to obtain a high-quality product enriched with a physiologically valuable plant component, while the proposed product acquires preventive, functional, prebiotic and antioxidant properties and qualitatively new organoleptic characteristics.

An increase in the mass fraction of β-glucan leads to a deterioration in organoleptic indices and the appearance of a pronounced aftertaste of the plant component. It was found that with an increase in the mass fraction of β-glucan in the mixture, sharp hardening of the clot was observed, as well as a significant rapid separation of serum, which led to an increase in the viscosity of the finished product (Table 1).

The proposed method for the production of enriched cottage cheese allows you to:

- increase its nutritional value by enriching the components of plant materials - polysaccharide β-glucan;

- give a preventive effect;

- impart functional, prebiotic and antioxidant properties to the product;

- reduce the consumption of raw materials;

- improve the organoleptic properties of the obtained product;

- expand the range of dairy products.

Claims (2)

Method for the production of cottage cheese, including the acceptance and purification of milk, normalization, homogenization, pasteurization, cooling to the fermentation temperature, fermentation with a bacterial starter culture, the addition of calcium chloride and the milk-clotting enzyme pepsin, fermentation, cutting the clot into cubes, holding the cut clot, compressing it, pressing cooling the resulting product, filling the cottage cheese, in which the new is that β-glucan polysaccharide is added to the normalized mixture in an amount of 0.5% by weight se standardized milk with the following ingredients Formulation Content per 1000 kg of cottage cheese: Milk 5058,9 Cream with a mass fraction of fat 10% 1810.2 Β-glucan polysaccharide 34.5 Direct bacterial starter culture 0.0015 Calcium chloride 1.12 Pepsin milk-clotting enzyme 0,0007