RU2713317C2 - Functional purpose curd product manufacturing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises adding to cooled to 4 ± 2 °C defatted flax flour milk in amount of 2 % of the total milk weight and stirring for 10–15 minutes. Obtained mixture is maintained for aging at temperature 10 ± 2 °C for 10–12 hours, heated to 35–55 °C, normalized by fat content of not more than 5 % and pasteurized at temperature of 75 ± 2 °C with exposure for 10–20 seconds. Then cooled to fermentation temperature 35 ± 2 °C, fermented by way of starter introduction of 1–5 % prepared on pure cultures of mesophilic streptococcal lactic acid, and held for 2–3 hours to achieve acidity of 32–35 °C. Then 40 % solution of calcium chloride is added to mixture at 400 g of anhydrous salt per 1 t of mixture and pepsin in form of 1 % solution in amount of 1 g of pepsin per 1 t of mixture and fermented during 6–10 hours. Obtained clot is stirred for 10–15 minutes, subjected to thermal treatment and the whey is separated. Produced curd product is cooled down to 8–12 °C are packaged into consumer containers and packed.

EFFECT: invention allows to produce a curd product with high organoleptic, physicochemical, functional-technological and microbiological indices, increased biological value and storage life.

1 cl, 7 tbl, 1 ex

Description

The invention relates to the dairy industry and is intended for people of all age categories, starting from school age.

A known method of production of the curd product "STIMUL", enriched with wheat bran, arabinogalactan and dihydroquercetin (TU 9222-003-00493238-2011). The method is characteristic for the production of functional curd products made according to traditional technology using plant components and fermentation with a bacterial preparation 11-703.

The disadvantage of the presented method is a fresh taste with a pronounced flavor of plant components, as well as the limited functionality of the resulting product.

A known method of producing an enriched curd product, including mixing a dairy product and flax flour, heating, cooling, packaging in consumer packaging, packaging (RF Patent No. 2601121 C1, IPC A23C 23/00 (2006.01), A23C 19/076 - prototype).

The method is characteristic for the production of enriched curd products made according to traditional technology using plant components.

The disadvantage of the presented method is the introduction of plant components after souring, since in this case the functional and technological properties of flax flour are not fully manifested.

The technical result of the invention is to obtain cottage cheese with high organoleptic, physico-chemical, functional-technological and microbiological indicators, high biological value and shelf life.

The technical result is achieved in that in a method for the production of cottage cheese for functional purposes, comprising mixing a dairy product and flax flour, heating, cooling, packaging in a consumer packaging, packaging, according to the invention, chilled milk is used as a dairy product to 4 ± 1 ° C, into which fat-free flaxseed flour in an amount of 2% of the total mass of milk and mix, maintain the resulting mixture for ripening at a temperature of 10 ± 2 ° C for 10-12 hours, then it is heated to 35-55 ° C, normalize about fat content of not more than 5%, pasteurized at a temperature of 75 ± 2 ° C with a holding time of 10-20 seconds, cooled to a fermentation temperature of 35 ± 2 ° C, then fermented by introducing a ferment of 1-5% prepared on pure cultures of mesophilic lactic streptococcus and incubated for 2-3 hours until it reaches an acidity of 32-35 ° T, then a 40% solution of calcium chloride is added to the mixture at the rate of 400 g of anhydrous salt per 1 ton of milk and pepsin is introduced in the form of a 1% solution of calculating 1 g of pepsin per 1 ton of milk and fermented at a temperature of 35 ± 2 ° C for 6-10 hours, then the resulting clot is stirred for 10-15 minutes, subjected to heat treatment, the whey is separated and the resulting curd is cooled to 8-12 ° C.

The novelty of the claimed technical solution is due to the fact that the resulting cottage cheese replenishes the supply of proteins, vitamins, minerals and dietary fiber in the human body, due to the fact that it is used in production of chilled milk and low-fat flaxseed flour.

The method of production of cottage cheese for functional purposes is as follows.

According to the invention, for the preparation of cottage cheese, chilled milk up to 4 ± 1 ° C is used as a dairy product.

Fat-free flaxseed flour is pre-sieved through a sieve, and then added to raw milk at a temperature of 4 ± 2 ° C, stirred for 10-15 minutes. To accelerate coagulation under the action of the enzyme, create favorable conditions for the development of microflora of starter culture and improve the quality of cottage cheese, the milk-vegetable mixture is sent for ripening. Heating and normalization by mixing whole raw milk and skim milk. Before normalization, the milk is heated to 35-45 ° C.

Pasteurization. The mixture normalized by mass fraction of fat is subjected to heat treatment in the pasteurization section of the plate-type POC at a temperature of (75 ± 2) ° С. The pasteurization temperature affects the physico-chemical properties of the clot, which is displayed on the quality and yield of the finished product. By regulating the pasteurization and processing conditions of the clot, by selecting strains of starter cultures, clots with the desired rheological and water-holding properties can be obtained.

Cooling to mowing temperature and fermentation. Pasteurized milk is cooled to a fermentation temperature (35 ± 2 ° C). Fermentation and fermentation of milk is carried out in tanks. After making the starter culture, add a 40% solution of calcium chloride (based on 400 g of anhydrous salt per 1 ton of milk), prepared in boiled and cooled to 40-45 ° C water.

Calcium chloride restores the ability of pasteurized milk to form, under the action of rennet, a dense clot that separates serum well. Immediately after this, rennet or pepsin is added to milk in the form of a 1% solution at the rate of 1 g per 1 ton of milk. Rennet is dissolved in boiled and cooled to 35 ° C water. A solution of pepsin in order to increase its activity is prepared on acid clarified serum 5-8 hours before use.

The readiness of the clot is determined by its acidity. Visually, the clot should be dense, have even smooth edges on the fracture and highlight a clear greenish serum.

Stirring and heat treatment of the clot. After receiving the clot using a stirrer, stirring is carried out for 2-5 minutes. A thoroughly mixed clot from the tank is fed to the dehydrator through a three sectional tubular heat exchanger. In the first section, the clot is heated to a temperature of 42-54 ° C with hot water circulating in the inter-wall space of the heat exchanger. The duration of heating of the clot is 2-2.5 minutes. Then the clot is fed into the second section of the heat exchanger, where it is maintained at a temperature of 42-54 ° C for 1-1.5 minutes.

Next, the curd clot, in which the syneresis has passed, is fed into the third section of the heat exchanger, where it is cooled to 25-35 ° C. At the next stage, the clot is fed in an open stream into a cylindrical dehydrator, covered with a filter cloth-lavsan. As it passes inside the marsupial drum, the clot is dehydrated, and the whey is collected by gravity through the lavsan into a tray, from where it is discharged into a separate container. The moisture content in the cottage cheese is regulated by the angle of the drum and the speed of rotation or by changing the temperature of heating and cooling the clot.

Cooling the cottage cheese. From the dehydrator, the cottage cheese enters the hopper of the cylindrical cooler, where it is cooled by a brine circulating in the inter-wall space. Cottage cheese cooled to 8-12 ° C is packaged on a machine into briquettes of 250 g.

An example of a specific application of the method for the production of functional curd.

Fat-free flaxseed flour was added to chilled milk in an amount of 100 ml. A mixture of milk with the additive was mixed and left for 15-20 minutes for hydration. Then pasteurization was carried out at a temperature of (85 ± 2) ° С and normalization by fat and milk-vegetable mixtures and milk, cooled to (32 ± 0.5) ° С, after which bacterial starter was introduced from mesophyllic lactic streptococci per 40 g per 100 kg of the mixture, calcium chloride per 30 g per 100 kg of the mixture and milk-clotting enzyme per 1 g per 1000 kg of the mixture.

After the introduction of the components necessary for the formation of acid-rennet clot, the samples of milk-vegetable mixtures were kept for (35 ± 5) min. To implement the coagulation process. The control was a clot without plant components

The results of the studies showed that fat-free flaxseed flour can be used as a stabilizer in the production of dairy products, as it exhibits a high water-holding and fat-holding ability.

It was noted that during the swelling process, non-fat flaxseed flour acquires a pasty consistency, which is important for the formation of the consistency of the product and its organoleptic properties.

Given the optimal parameters at which the high functional and technological properties of skimmed flaxseed flour are manifested, we have chosen cottage cheese technology with a mass fraction of fat of 5% for their implementation.

The technology of cottage cheese involves heating and maintaining the recipe at a certain temperature. In this regard, it is possible to recommend the introduction of fat-free flaxseed flour into the cottage cheese recipe, since in it the improvement of the technological properties of the system is achieved by binding fat and water.

In the course of the study, the task was to determine the composition and properties of the dairy-vegetable mixture when skim milk powder was introduced into cow's milk.

When skimmed flaxseed flour was introduced into milk, the amount of protein in the milk-vegetable mixture increased by an average of 13.3% for every 1% of added skimmed flaxseed meal, while the fat content decreased on average by 1.2%.

Titratable acidity of milk-vegetable mixtures is higher than milk. The increase in titratable acidity is greater, the greater the mass fraction of the plant component in the initial milk-vegetable mixture.

Table 1 presents the composition of the milk-vegetable mixture with fat-free flaxseed flour.

The results of studies on the physicochemical properties of the milk-vegetable mixture with skimmed flaxseed flour are presented in table 2.

When skimmed flax flour is introduced into milk, the organoleptic and technological properties of milk change. With an increase in the dose of the protein component, the taste and smell of low-fat flax flour intensified, and the color of milk changed from white to light cream.

The next stage of the study was to study the effect of a dose of nonfat flaxseed flour on the organoleptic properties of the clot and determine the most acceptable value of the plant component, within which the quality and consumer properties of the product would remain unchanged or change slightly.

The objects of study in this series of experiments were acid rennet clots obtained from a dairy-vegetable mixture and cow's milk.

Table 3 presents the characteristics of clots with different doses of fat-free flaxseed flour.

Rennet coagulation and synergistic ability of clots decreased with increasing dose of the protein component, the duration of coagulation increased.

A decrease in titratable and an increase in active acidity causes a change in indicators characterizing the quality of the clot.

With an increase in the dose of fat-free flaxseed flour, the moisture of the clot increased due to a decrease in serum excretion. The experimental clots were slightly milder than the control obtained by coagulation of milk. The mass fraction of moisture in the clots due to the higher hydration properties of non-fat flax flour increased with an increase in the dose of non-fat flax flour.

The intensity of the release of serum from the clot is also affected by the acidity of the milk-vegetable mixture. With an increase in the active acidity of the medium, ceteris paribus, the excretion of serum occurs more intensively. The active acidity of clots decreases with an increase in the dose of fat-free flaxseed flour, which leads to a decrease in the process of syneresis.

It was noted that with an increase in the dose of fat-free flaxseed flour, the yield of the clot increases by an average of 4.6% for each 1% of the added fat-free flaxseed.

A decrease in the mass of released serum and the preservation of a large amount of moisture in the clot increases its yield, that is, with an increase in the dose of fat-free flaxseed flour, the yield of the finished product increases due to an increase in protein in the mixture and clot moisture. The mass fraction of protein in the mixture affects the moisture content in the clot, and through this, on the yield of the clot.

Next, the effect of a dose of nonfat flaxseed flour on the organoleptic characteristics of clots was investigated.

It was found that with an increase in fat-free flaxseed flour, the score for organoleptic indicators decreases. The results of studies of the influence of the mass fraction of fat-free flaxseed flour on organoleptic indicators are shown in table 4.

According to the results of the analysis and generalization of the scoring characteristics of the organoleptic characteristics of acid-rennet clots with fat-free flaxseed, it can be concluded that clots obtained by coagulation of milk-vegetable mixtures containing from 1 to 2% fat-free flaxseed flour had high taste and odor indices (15 points ) and good consistency (9 - 8.5 points) and had a white color. An increase in the dose of fat-free flaxseed flour to 3% led to a deterioration in the taste and consistency of clots. Organoleptic evaluation significantly decreased to 22.5 points.

Considering the experimental data, as well as from the point of view of ensuring the biological value of the product, a dose of non-fat flax flour - 2% was chosen for further studies.

Organoleptic characteristics of functional cottage cheese using fat-free flaxseed flour are presented in table 5.

Physico-chemical indicators of functional cottage cheese with the use of fat-free flaxseed flour are presented in table 6.

Satisfying a person’s daily nutritional requirements by consuming 100 g of functional cottage cheese using low-fat flaxseed. The nutritional value of cottage cheese using nonfat flaxseed flour is presented in table 7.

Analysis of the chemical composition showed that replacing dairy raw materials with vegetable does not reduce the nutritional value of cottage cheese.

Analyzing the data obtained, it can be concluded that the introduction of skimmed flaxseed flour into the cheese will make up for at least 15% of the daily human need for proteins, dietary fiber, vitamins and minerals.

The basis of work to justify the shelf life of cottage cheese using nonfat flaxseed flour is to conduct a microbiological study of the sample in storage dynamics at a temperature specified by regulatory documentation.

Microbiological safety criteria for cottage cheese are BGKP, pathogenic, including salmonella, belonging to the group of conditionally pathogenic microorganisms.

When justifying expiration dates, the determination of the content of microscopic fungi and yeast was no less important.

Microbiological indicators of cottage cheese with OLM were studied immediately after production and during storage, at a temperature of (4 ± 2) ° С for seven days.

It was established that BGKP was not found in all samples during the entire period. Pathogenic microorganisms, including salmonella, were also not found in any of the samples.

During storage of cottage cheese with the use of non-fat flax flour at a temperature of (4 ± 2) ° С for seven days of storage, yeast and mold were not detected.

Over seven days, changes in organoleptic indicators did not occur.

Thus, the analysis of organoleptic and microbiological indicators made it possible to establish the shelf life of cottage cheese using low-fat flax flour no more than 7 days.

Claims (1)

A method for the production of a functional curd product, including mixing a dairy product and skimmed flour, heating, cooling, packaging in consumer packaging, packaging, characterized in that the milk product uses chilled milk up to 4 ± 2 ° C, into which skimmed linseed is added flour in an amount of 2% of the total mass of milk and stirred for 10-15 minutes, the resulting mixture is aged for ripening at a temperature of 10 ± 2 ° C for 10-12 hours, then it is heated to 35-55 ° C, normalize fat content of not more than 5%, pasteurized at a temperature of 75 ± 2 ° C with a holding time of 10-20 seconds, cooled to a souring temperature of 35 ± 2 ° C, then fermented by adding 1-5% sourdough prepared on pure cultures of mesophilic lactic streptococcus, and incubated for 2-3 hours until it reaches an acidity of 32-35 ° T, then a 40% solution of calcium chloride is added to the mixture at the rate of 400 g of anhydrous salt per 1 ton of the mixture and pepsin is added as a 1% solution of calculating 1 g of pepsin per 1 t of mixture and sour for 6-10 hours, then the resulting clot Shiva 10-15 min, subjected to heat treatment, serum was separated, and the resulting curd product is cooled to 8-12 ° C.