RU2711639C1 - Method for production of curd product enriched with vegetal components - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method envisages rolled curd mixture rolling into 1.5–2.0 mm-thick flat bread and drying until a crispy condition is produced as a chip. Curd mixture is prepared based on curd with a weight fraction of fat of 5.0–18.0 %, wheat germs flour, egg powder, flavouring filler, for example, spicy herbs, such as dried dill leaves, or sweet green peppers flakes, or sweet red pepper flakes, or ground black pepper, or ground red pepper, by mixing until homogeneous condition is achieved. Produced flat cake is portioned to give it various geometrical forms in form of a circle or triangle or square or polygon with subsequent drying at microwave heating power 700–800 W and temperature 55–60 °C. Cooling to 18–20 °C and sent for storage or sale to consumer. One prepares curd mixture in declared amounts.EFFECT: method allows to expand the range of curd products, increase nutritive and biological value of the ready product, improve its organoleptic characteristics and enhance stability of the structure during the ready product formation.1 cl, 2 tbl, 2 ex

Description

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

A well-known curd product, including cottage cheese, a fruit supplement, a filler, characterized in that it additionally contains a plant extract from buckwheat or millet seeds germinated for 36-48 hours and a structuring agent - gelatin, peach nectar is used as a fruit additive, and peach is used as a filler - fructose and wheat bran, cottage cheese use 9% fat [RF Patent No. 2292724, IPC A 23 C 23/00. Samofalova L.A. Klimova E.V. publ. 02/10/2007, bull. No. 4].

The disadvantage of this method is unsatisfactory organoleptic characteristics, in particular a specific taste and smell.

The closest in technical essence and the achieved effect is a method for the production of a snack product such as cottage cheese chips, which consists in the fact that a mass previously moistened from milk with a moisture content of 6-7% is rolled into a cake 1-1.5 mm thick and dried at a temperature 40-60 ° C to a residual moisture content of 1-1.8% in the product, before the drying operation is completed, dried, but not dried cakes are applied with a taste-aroma layer, and a layer of at least two layers of cake is formed from the cakes obtained after drying, koto moisten it by pouring it over with milk for 15-20 minutes, remove moisture from the moistened cake under the influence of pressure and dry at a temperature of 35-40 ° C until the mass of the cake passes into a dough-like state, after which the layered cake is cut into individual products and subjected to final drying at a temperature of 45-70 ° C until completely dry, at which the product becomes crispy. [RF patent No. 2438338, IPC A 23 C 23/00. Kantalinsky V.S. Kantalinsky L.V. Lebedeva Yu.I. Kolotvina L.V. Pshenichko I.L. publ. 01/10/2012, bull. No. 1].

The disadvantage of this method is the multicomponent, high calorie content, low nutritional and biological value of the finished product.

An object of the invention is to expand the assortment of curd products, increase the nutritional and biological value of the finished product, enrich it with vitamins, essential substances, macro- and microelements due to the use of wheat germ flour as a biologically active additive, increase the stability of the structure during molding of the finished product, improve organoleptic characteristics .

To solve the technical problem of the invention, a method for the production of a curd product enriched with plant components is proposed, including rolling the curd mixture into a cake 1.5-2.0 mm thick, drying to a crisp state by the type of chips, in which it is new that the curd mixture is prepared based on cottage cheese with a mass fraction of fat of 5.0-18.0%, wheat germ flour, egg powder, flavoring filler, for example, herbs, such as dried dill leaves and / or flakes of sweet green pepper and / or and flakes of sweet red pepper, and / or ground black pepper, and / or ground red pepper, by mixing until a homogeneous state is obtained, while the resulting cake is portioned to give it various geometric shapes in the form of a circle, or triangle, or square, or polygon , followed by drying at a microwave heating power of 700-800 W and a temperature of 55-60 ° C, cooling to a temperature of 18-20 ° C and sending it for storage or sale to the consumer, prepare a curd mixture with the following contents of the recipe components, ma .%:

Cottage cheese with a mass fraction of fat 5.0-18.0% 81.0-82.0 Wheat germ flour 9.0-9.5 Taste Aromatic Filler 3.0-3.5 Egg powder the rest is up to 100%

The technical result of the invention is to expand the assortment of curd products, increase the nutritional and biological value of the finished product, enrich it with vitamins, essential substances, macro- and microelements due to the use of wheat germ flour as a biologically active additive, increase the stability of the structure during molding of the product, and improve organoleptic characteristics .

The proposed method for the production of a curd product enriched with plant components is as follows.

To prepare the curd mixture, cottage cheese with a fat mass fraction of 5.0-18.0%, wheat germ flour, egg powder, flavoring agent, for example, herbs, such as dried dill leaves and / or flakes of sweet green pepper, and / or flakes of sweet red pepper and / or ground black pepper and / or ground red pepper are mixed until uniform. The resulting curd mixture is rolled into a cake with a thickness of 1.5-2.0 mm, followed by portioning and giving it various geometric shapes in the form of a circle, or triangle, or square, or polygon. The resulting products are subjected to drying at a microwave heating power of 700-800 W and a temperature of 55-60 ° C, cooling to a temperature of 18-20 ° C. The finished product is sent for storage or sold to the consumer. Prepare the curd mixture with the following contents of the recipe components, wt.%:

Cottage cheese with a mass fraction of fat 5.0-18.0% 81.0-82.0 Wheat germ flour 9.0-9.5 Taste Aromatic Filler 3.0-3.5 Egg powder the rest is up to 100%

A method of manufacturing a curd product enriched with plant components is illustrated by the following examples.

Example 1 (prototype).

A mass preliminarily curdled from milk (1000 g), having a moisture content of 6.5%, is rolled into a flat cake (very thick) 1.3 mm thick and dried at a temperature of 50 ° C to a residual moisture content of 1.6% in the product. Before the indicated drying operation is completed, dried, but not dried cakes are applied with garlic and dill paste weighing 95 g. From the cakes obtained after drying, a two-layer cake is formed, which is moistened by pouring it with baked milk for 18 minutes. The moisture is removed from the moistened cake under the influence of pressure and dried at a temperature of 37 ° C until the mass of the cake passes into a pasty state. Next, the layered cake is cut into individual products and subjected to final drying at a temperature of 62 ° C until complete drying, at which the products acquire a crispy state. Next, the products go to packaging. Finished products are analyzed, the analysis data are presented in table. 12.

Example 2

To prepare the curd mixture, cottage cheese with a mass fraction of fat of 5.0% weighing 810 g, flour of wheat germ weighing 90.0 g, egg powder weighing 70.0 g, flakes of sweet red pepper weighing 30.0 g are mixed until a homogeneous state is achieved. The resulting curd mixture is rolled into a 2.0 mm thick cake with subsequent portioning and giving it a geometric shape in the form of a circle. The resulting products are subjected to drying at a microwave heating power of 750 W, a temperature of 58 ° C and cooling to a temperature of 19 ° C. The finished product is sent for storage or sold to the consumer. Finished products are analyzed, the analysis data are presented in table. 12.

Tab. 1

Indicators Examples of analysis data 1 (prototype) 2 Organoleptic indicators
(on a five point scale) Appearance 5 5 Color 5 5 Smell 4 5 Consistency 4 5 Taste 4 5

Tab. 2

Name of indicator Examples of analysis data 1 (prototype) 2 Content Daily allowance
needs,% Content Daily allowance
needs,% 1 2 3 4 5 Proteins, g / 100 g 18.3 17.6-30.5 22.8 21.9-38.1 Fats, g / 100 g 4,5 3.0-7.5 7.9 5.2-13.1 Carbohydrates, g / 100 g 4.1 0.006-0.013 6.1 0.01-0.02

Continuation of the table. 2

1 2 3 4 5 Vitamin B ₁ , mg / 100 g 0,0305 2.0 0.34 22.60 Vitamin B ₂ , mg / 100 g 0.23 12.7 0.35 19.42 Vitamin B ₃ , mg / 100 g 3.75 75.0 5.90 118.0 Vitamin B ₆ , mg / 100 g 0.21 10.0 0.26 13.0 Vitamin B ₉ , mg / 100 g 0.04 10.0 0.82 200,0 Vitamin A, mg / 100 g 0,07 7.71 0.15 16.60 Vitamin E, mg / 100 g 0.19 1.26 3.22 21.41 Vitamin D, mg / 100 g 0.00005 0.51 0.01 100.0 Vitamin C, mg / 100 g 5.95 6.60 0.41 0.45 Fe, mg / 100 g 0.53 2.9-5.3 1.77 9.8-17.77 Ca, mg / 100 g 169.0 16.90 218.0 21.80 Na, mg / 100 g 40.10 3.07 64.30 4.94 K, mg / 100 g 131.60 5.26 140.40 5.61 P, mg / 100 g 209.32 26.16 371.80 46.47 Zn, mg / 100 g 0,096 0.80 2.25 18.75 Mg, mg / 100 g 25.92 6.48 25.71 6.42 Mn mg / 100 g 0.10 5,0 2.70 135.0

The proposed method for the production of curd product enriched with plant components, allows you to:

- increase the content of vitamins, essential substances, macro- and microelements;

- expand the range of curd products of high nutritional and biological value with improved organoleptic characteristics;

- increase the stability of the structure during molding of the finished product.

Claims (2)

A method for the production of a curd product enriched with plant components, including rolling the curd mixture into a cake 1.5-2.0 mm thick, drying to a crisp state by the type of chips, characterized in that the curd mixture is prepared on the basis of curd with a mass fraction of fat 5, 0-18.0%, wheat germ flour, egg powder, flavoring agent, for example herbs, such as dried dill leaves, or flakes of sweet green pepper, or flakes of sweet red pepper, or ground black pepper, or pe tsa red ground by mixing until a homogeneous state is obtained, while the resulting cake is portioned to give it various geometric shapes in the form of a circle, or a triangle, or a square, or a polygon, followed by drying at a microwave heating power of 700-800 W and a temperature of 55- 60 ° C, cooling to a temperature of 18-20 ° C and sending for storage or sale to the consumer, prepare the curd mixture with the following contents of the recipe components, wt.%: Cottage cheese with a mass fraction of fat 5.0-18.0% 81.0-82.0 Wheat germ flour 9.0-9.5 Flavoring agent 3.0-3.5 Egg powder the rest is up to 100%