RU2700090C1 - Curd product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used in production of curd products. Method envisages introduction of a protein-lipid emulsion into milk raw material prepared by homogenization of salted caviar of salmon and partial fish in amount of 50.0–70.0 % of the milk raw material weight and Citrolux biologically active additive in amount of 2.0–2.5 % of milk raw material weight. Produced mixture is pasteurized and cooled to fermentation temperature. Mixture is fermented by way of adding Lactococcus lactis subsp.lactis starter in amount of 2.0–5.0 % of milk raw material weight. Method comprises ripening, removal of whey and self-pressing. Then curd product is added with cream with fat weight ratio of 10.0–20.0 % in amount of 5.0–15 % of milk raw material weight, mustard powder in amount of 1.5–2.5 % of milk raw material weight, thoroughly mixed and packaged.

EFFECT: curd product possesses high biological and nutritive value, high functional properties and organoleptic indices, and also has low cost price.

1 cl, 4 tbl, 3 ex

Description

The invention relates to the dairy industry and can be used in the production of curd products.

A known method for producing cottage cheese, including heat treatment of soybean dispersion, cooling to a fermentation temperature, fermentation with bacterial sourdough, fermentation of the mixture, separation of whey and self-compression of the obtained clot, according to which before heat treatment the soybean dispersion is pre-homogenized with minced fish, vegetable oil and salt in the following ratios of components, wt. %:

soybean dispersion - 18.0-94.0,

minced fish - 5.0-40.0,

vegetable oil - 0.5-40.0,

table salt - 0.5-2.0,

additionally contribute 15-2000% of milk raw materials, and fermentation is carried out in the presence of a milk-clotting enzyme and alkali metal salts [Patent No. 2150839, A23C 19/076].

The disadvantage of this method is the low biological and nutritional value, selectivity for many diseases

The closest in technical essence to the claimed invention is a method for producing cottage cheese, comprising introducing a filler into milk raw materials, which is used as a protein-lipid emulsion, in an amount of 20.0-50.0% by weight of milk raw materials prepared by homogenizing salted salmon caviar fish, or salted salmon caviar shank, or a mixture of salted salmon roe yolk mixture, pasteurization of the mixture, cooling to the fermentation temperature, fermentation by adding fermentation from Lactococcus lactis subsp.lact is in an amount of 2.0-5.0% by weight of milk raw materials, fermentation is carried out in the presence of rennet in an amount of 0.5-2.0% by weight of milk raw materials and calcium chloride in an amount of 0.5-1.0% from masses of dairy raw materials, fermentation, removal of whey, self-pressing, pressing, cottage cheese packaging. [Patent No. 2422026 A23C 19/076].

The disadvantages of this method are low biological and nutritional value, low functional properties, low organoleptic characteristics, high cost.

The technical result of the claimed invention is to increase the biological and nutritional value, increase the functional properties, increase the organoleptic characteristics, reduce costs.

The technical result is achieved by the fact that a method for producing a curd product, including introducing into a milk raw material, a protein-lipid emulsion prepared by homogenizing salted fish roe, pasteurizing the mixture, cooling to the fermentation temperature, fermentation by introducing the amount of 2 lactococcus lactis subsp.lactis, 0-5.0% by weight of milk raw materials, fermentation, removal of whey, self-pressing, packaging, protein-lipid emulsion prepared by homogenizing salted salmon caviar and hourly is introduced into milk raw materials teak fish, in an amount of 50.0-70.0% by weight of milk raw materials and the biologically active additive Citrolux, in an amount of 2.0-2.5% by weight of milk raw materials, and after self-pressing, cream with a mass fraction of fat is added to the curd product 10.0-20.0% in an amount of 5.0-15% by weight of milk raw materials, mustard powder in an amount of 1.5-2.5% by weight of milk raw materials and mix thoroughly.

Obtaining a protein-lipid emulsion by homogenization allows you to get an emulsion with high nutritional and biological values, functional properties due to the concentration of proteins and lipids.

The introduction of a protein-lipid emulsion obtained by homogenizing salted caviar of salmon and small fish, rich in proteins and lipids, allows you to get a product with high biological and nutritional value, high functional properties, reduces cost.

The use of caviar of partial fish, which is not inferior to red caviar in its nutritional properties, reduces the cost of the product. The vitamins A, E and B9 contained in the caviar of partial fish and the proteins that are absorbed in the human body almost completely (calorizer) increase the biological and nutritional value of the product. Partial fish caviar contains minerals such as iron, phosphorus, which positively affect blood pressure and hemoglobin, which leads to an increase in the functional properties of the product.

The use of the biologically active additive Citrolux in the method for producing a curd product allows you to obtain a product with high functional and antioxidant properties, as it contains vitamin C, which enhances the antiviral and antioxidant activity of naringin, its ability to maintain the body's defenses.

Introduction to the formulation of mustard powder increases the organoleptic characteristics, cottage cheese acquires a special taste and aroma. The vitamins B, D, E, A contained in mustard, as well as micro and macro elements, such as potassium, zinc, magnesium, iron, calcium, sodium, as well as dietary fiber, enzymes, mucus, glycosides increase biological and food values. Mustard improves appetite, and promotes the digestion of protein foods and the breakdown of fats, while activating the metabolism in the body, which increases the functional properties of the product.

The introduction of cream increases organoleptic characteristics and is of great benefit, since the sodium and calcium contained in the cream, iron and potassium, phosphorus and magnesium, zinc, copper, fluorine and iodine, vitamins A, B, PP and C increase the biological and nutritional value of the product . Thanks to lecithin, which is contained in cream, this component protects blood vessels and maintains normal cholesterol levels, and functional properties increase.

Method for the production of curd product is as follows:

A protein-lipid emulsion is prepared by homogenizing salted caviar of salmon and partial fish at a stirrer speed of 1500 rpm for one hour.

Normalized milk is poured into the bathtub of the creative manufacturer and a protein-lipid emulsion and a dietary supplement Citrolux are added. The resulting mixture is stirred, pasteurized, cooled to a fermentation temperature of 28-30 ° C. Then, Lactococcus lactis subsp.lactis sourdough is added to the mixture. The ripening process is carried out for 24 hours at a temperature of 37 ° C to obtain a clot. Then remove the serum on the separator, subjected to self-pressing in multiform. Cream, mustard powder are added to the resulting curd product, mixed thoroughly, packaged and stored at a temperature of 4 ± 2 ° C.

The technological process is carried out on standard equipment used in the food industry for the production of cottage cheese.

Table 1 shows examples of the formulation of the curd product

Recipe 1.

100 kg of milk is poured into the bathtub of the creator’s bath, 50 kg of protein-lipid emulsion made by homogenizing salted caviar of salmon and partial fish is added, a dietary supplement Citrolux in an amount of 2 kg is added and mixed for 5-10 minutes. The resulting mixture was pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 2 kg of starter culture from Lactococcus lactis subsp.lactis is added to the mixture, it is fermented for 24 hours at a temperature of 37 ° C, the serum is removed, self-pressed, then cream with mj is added to the curd product. 10% in an amount of 15 kg and mustard powder in an amount of 1.5 kg, mix thoroughly, pack and store at a temperature of 4 ± 2 ° C.

Recipe 2.

100 kg of milk is poured into the bathtub of the creator’s bath, 60 kg of protein-lipid emulsion, prepared by homogenization of salted caviar of salmon and partial fish, is added, a biologically active additive of Citrolux in an amount of 2.2 kg and mixed for 5-10 minutes. The resulting mixture was pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 3.5 kg of starter culture from Lactococcus lactis subsp.lactis is added to the mixture, it is fermented for 24 hours at a temperature of 37 ° C, the serum is removed, it is self-pressed, then cream with ppm is added to the curd product. 15% in an amount of 10 kg and mustard powder in an amount of 2 kg, mix thoroughly, pack and store at a temperature of 4 ± 2 ° C.

Recipe 3.

100 kg of milk is poured into the bathtub of the creator’s bath, 70 kg of protein-lipid emulsion made by homogenizing salted caviar of salmon and partial fish is added, a dietary supplement of Citrolux in the amount of 2.5 kg is added and mixed for 5-10 minutes. The resulting mixture was pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 5 kg of starter from Lactococcus lactis subsp.lactis are added to the mixture, sour for 24 hours at 37 ° C, the serum is removed, self-pressed, then cream with ppm is added to the curd product. 20% in an amount of 5 kg and mustard powder in an amount of 2.5 kg, mix thoroughly, pack and store at a temperature of 4 ± 2 ° C.

Table 2 shows the organoleptic characteristics of the curd product.

The analysis of organoleptic indicators shows that the curd product obtained by the claimed method has high organoleptic characteristics.

Table 3 shows the physico-chemical characteristics of the curd product.

The analysis of physical and chemical indicators shows that the curd product obtained by the claimed method has high nutritional and biological value.

Table 4 shows the microbiological indicators of the curd product.

Analysis of microbiological indicators shows that the curd product obtained by the claimed method has high functional properties.

The curd product obtained by the claimed method has high nutritional and biological value due to the high content of lipids, vitamins A, E and B9 and proteins that are absorbed in the human body almost completely (calorizer) contained in the salted caviar of partial fish, mustard powder , which contains vitamins: B, D, E, A, micro and macro elements, such as: potassium, zinc, magnesium, iron, calcium, sodium, as well as dietary fiber, enzymes, mucus, glycosides and cream, which contain sodium , calcium, jelly o, potassium, phosphorus, magnesium, zinc, copper, fluorine, iodine, vitamins: A, B, PP and C. The curd product obtained by the claimed method has high functional properties due to the use of protein-lipid emulsion prepared by homogenization of salt caviar of salmon and partial fish, as fish caviar supports the body in tone, gives strength and health, strengthens the heart and blood vessels, content in the caviar of partial fish minerals of iron and phosphorus, which positively affect blood pressure and hemoglobin, making biological ski active supplement Citrolux, which contains vitamin C, which enhances the antiviral and antioxidant activity of naringin, its ability to maintain the body's defenses, mustard powder which improves appetite, and promotes the digestion of protein foods and the breakdown of fats, while metabolism in the body is activated, thanks to lecithin, which is found in cream, this component protects blood vessels and maintains normal cholesterol levels. The curd product obtained by the claimed method has high organoleptic characteristics due to the use of cream and mustard powder. Also, the curd product obtained by the claimed method has a low cost due to the use of partial fish caviar, which is much cheaper than salmon caviar.

The use of a curd product obtained by the claimed method, which has a pleasant taste, aroma, texture, is recommended for both mass and specialized nutrition of the population, helps to prevent gastrointestinal and catarrhal diseases.

The curd product obtained by the claimed method was made and underwent an extensive tasting in the research laboratory of the department of merchandising, standardization and quality management of the Omsk State Agrarian University named after P. A. Stolypin ”(FSBEI HE Omsk State Agrarian University).

Claims (1)

A method for producing a curd product, including introducing a protein-lipid emulsion into milk raw materials prepared by homogenizing salted fish roe, pasteurizing the mixture, cooling to the fermentation temperature, fermentation by introducing the ferment Lactococcus lactis subsp.lactis in an amount of 2.0-5.0% of the mass of milk raw materials, fermentation, removal of whey, self-pressing, packaging, characterized in that a protein-lipid emulsion prepared by homogenizing salted caviar of salmon and partial fish in quantity ve 50.0-70.0% by weight of milk raw materials, and the biologically active additive Citrolux in an amount of 2.0-2.5% by weight of milk raw materials, and after self-pressing, cream with a mass fraction of fat 10.0- is added to the curd product 20.0% in an amount of 5.0-15% by weight of milk raw materials, mustard powder in an amount of 1.5-2.5% by weight of milk raw materials and mix thoroughly.