RU2728442C1 - Curd product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Curd product consists of low-fat curd, cream with 15 % mass fraction of fat, fermented with Starter Probat 576 FRO 500 DCU and Howaru Bifido FRO 100 DCU at ratio of 1:1, a concentrate of Whey Milkiland-WPC80 proteins, glutamine and pollen. Components are used as initial components in the declared ratio.EFFECT: product has improved consumer properties due to its acquisition of a pleasant creamy taste, enhanced nutritive and biological value, as well as functional properties.1 cl, 3 tbl, 3 ex

Description

The invention relates to the production of dairy products and can be used at enterprises of the dairy industry for the preparation of curd products.

A known composition for obtaining a curd phytoproduct, including a curd base and a preventive phyto mixture of the following components: dried kelp, linden flowers, chamomile flowers, rose hips with their ratio in the mixture, respectively, as 1.0: (0.2-1.0): (0.1-0.5): (0.3-1.0), and the curd base and phyto-mixture are taken in the following ratios, wt. %: curd base - 96.0-98.0, phyto-mixture - 2.0-4.0 [Patent 2422029 А23С 23/00].

The disadvantage of this curd herbal product is its low nutritional value and lack of functional properties.

Closest to the claimed invention is a curd product comprising 4% fat curd and a filler - a powder consisting of a composition of dry powders obtained from apple pomace and orange peel by drying them at a temperature of 100 ° C for 40 minutes to a moisture content of 10%, followed by grinding in a thin, spiral-rotating film with a thickness of 0.1-0.2 mm, taken in a ratio of 1: 4, while additionally contains cream with a fat mass fraction of 15%, with the following ratio of ingredients, wt. %:

cottage cheese 4% 79-81 cream 15% ten filler 9-11

[Patent 2624039 A23C 23/00].

The disadvantage of this curd product is its low biological and nutritional value, lack of probiotic and functional properties.

The technical result of the invention is to increase the biological and nutritional value, impart probiotic and functional properties.

The technical result is achieved by the fact that the curd product including curd, cream with mdzh. 15% and filler, low-fat cottage cheese is used as curd, cream with mdzh is used as cream. 15%, fermented with Probat 576 FRO 500 DCU and Howaru Bifido FRO 100 DCU starter cultures in a 1: 1 ratio, Milkiland-WPC80 whey protein concentrate, glutamine and pollen are used as a filler with the following ratio of starting components, wt. %:

low-fat cottage cheese 70-75 cream mdzh 15% 20-25 whey protein concentrate Milkiland-WPC80 1.5 pollen 1.5 glutamine 1.5 starter culture Probat 576 FRO 500 DCU 0.25 sourdough Howaru Bifido FRO 100 DCU 0.25

The use of low-fat cottage cheese, due to the significant content of protein substances, significantly increases the biological and nutritional value of the product. In addition, low-fat cottage cheese has a low cost.

Adding cream with filler, fermented with Probat 576 FRO 500 DCU starter cultures consisting of Lactobacillus acidophilus, Lactococcus lactis, Lactococcus cremoris, Lactococcus biovar. diacetylactis, Leuconostoc mesenteroides cremoris, and Howaru Bifido FRO 100 DCU, consisting of Bifidobacterium lactis, taken in a 1: 1 ratio, enriches the product with probiotic properties and increases the biological value of the product. These starters have a beneficial effect on the vital activity of the body: they maintain a healthy balance of human microflora, improve the protective function of the intestines, have a positive effect on the human immune system, which makes the product functional

The use of whey protein concentrate Milkiland-WPC80, obtained by ultrafiltration, which is an enrichment and prebiotic, increases the biological value due to the content of essential amino acids in it, such as: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine and phenylalanine. In addition, the essential amino acids of Milkiland-WPC80 whey protein concentrate, upon entering the human body, immediately enter the muscles for the synthesis of new muscle tissue. Also whey protein concentrate Milkiland-WPC80 has a positive effect on the immune system, optimizes insulin secretion, which makes the product functional

The use of glutamine as a filler promotes the synthesis of protein and glycogen in the human body, reduces the catabolic effect of glucocorticoids on muscles and has a positive effect on the body's recovery after physical exertion, which makes the curd product functional.

The introduction of pollen enriches the resulting curd product according to the claimed composition with dietary fibers and vitamins A, E, C, D, K, which increases the nutritional value, human immunity, and also contributes to the accelerated recovery of the body after increased physical exertion, which gives the product functional properties.

The curd product according to the claimed composition is obtained as follows: Whole milk is taken in quantity and quality, heated to a temperature of 45 ± 1 ° C and separated on a cream separator into skim milk and cream mdzh. 15%.

Cream mdzh 15% is mixed with Milkiland-WPC80 whey protein concentrate, pollen and glutamine. Homogenization and pasteurization are carried out at a temperature of 95 ° C with an exposure time of 5 minutes. and cooled to a fermentation temperature of 37 ± 1 ° C. The starter cultures Probat 576 FRO 500 DCU and Howaru Bifido FRO 100 DCU are added in a 1: 1 ratio. The mixture is stirred for 30 minutes and left for the fermentation process for 4.0 ± 0.5 hours. Then, cream mdzh is added to the low-fat curd. Fermented 15% with added filler, mix thoroughly and send for packing.

Table 1 shows the recipes for the curd product

Examples of obtaining a curd product according to the recipes given.

Example 1.

Whole milk is taken according to quantity and quality, heated to a temperature of 45 ± 1 ° C and separated on a cream separator into skim milk and cream with a mass fraction of 15% fat. Then cream with a mass fraction of 15% fat in an amount of 20 kg is mixed with a concentrate of Milkiland-WPC80 whey proteins in an amount of 1.5 kg, pollen - 1.5 kg and glutamine - 1.5 kg. Carry out homogenization, pasteurization at a temperature of 95 ° C with an exposure of 5 minutes, cooling to a fermentation temperature of 37 ± 1 ° C. Next, the Probat 576 FRO 500 DCU starter culture in the amount of 0.25 kg and the Howaru Bifido FRO 100 DCU starter culture in the amount of 0.25 kg are introduced in turn. The mixture is stirred for 30 minutes and left for the fermentation process, which lasts for 4.0 ± 0.5 hours.

In an amount of 75 kg of low-fat cottage cheese, 25 kg of cream mdzh are introduced. 15% with fermented filler, mixed and sent for packing.

Example 2.

Whole milk is taken according to quantity and quality, heated to a temperature of 45 ± 1 ° C and separated on a cream separator into skim milk and cream with a mass fraction of 15% fat. Next, cream with a mass fraction of 15% fat in an amount of 22.5 kg is mixed with a concentrate of Milkiland-WPC80 whey proteins in an amount of 1.5 kg, pollen - 1.5 kg and glutamine - 1.5 kg. It is subjected to homogenization, pasteurization at a temperature of 95 ° C with an exposure of 5 minutes and cooled to a fermentation temperature of 37 (± 1) ° C. Next, the Probat 576 FRO 500 DCU starter culture in the amount of 0.25 kg and the Howaru Bifido FRO 100 DCU starter culture in the amount of 0.25 kg are introduced in turn. The mixture is stirred for 30 minutes and left for the fermentation process, which lasts for 4 ± 0.5 hours.

In the low-fat cottage cheese in the amount of 72.5 kg add 27.5 kg of cream mdzh. 15%, with added filler, fermented, mixed and sent for packing.

Example 3.

Whole milk is taken according to quantity and quality, heated to a temperature of 45 ± 1 ° C and separated on a cream separator into skim milk and cream with a mass fraction of 15% fat. Further, cream with a mass fraction of 15% fat in an amount of 25 kg is mixed with whey concentrate. Milkiland-WPC80 proteins in an amount of 1.5 kg, pollen - 1.5 kg and glutamine - 1.0 kg. It is subjected to homogenization, pasteurization at a temperature of 95 ° C with an exposure of 5 minutes and cooled to a fermentation temperature of 37 ± 1 ° C. Next, the Probat 576 FRO 500 DCU starter culture in the amount of 0.25 kg and the Howaru Bifido FRO 100 DCU starter culture in the amount of 0.25 kg are introduced in turn. The mixture is stirred for 30 minutes and left for the fermentation process, which lasts for 4 (± 0.5) hours.

Cream mdzh is added to low-fat cottage cheese in the amount of 70 kg. 15% fermented with filler in an amount of 30 kg, mix thoroughly and send for packing.

Table 2 shows the organoleptic characteristics of the curd product.

Analysis of the indicators in table 2 shows that the claimed curd product has high organoleptic characteristics.

Table 3 shows the chemical and microbiological characteristics of the proposed curd product.

Analysis of the data in Table 3 shows that the curd product is characterized by high nutritional and biological value, has probiotic properties.

Control production of the claimed curd product was carried out in the laboratory of the Department of Food and Food Biotechnology of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University and an extended tasting was carried out. As a result, the curd product was highly appreciated.

The declared curd product has a high nutritional and biological value due to the significant content of protein substances and the introduction of pollen. The claimed curd product is a functional product due to the use of glutamine, which contributes to the recovery of the body after physical exertion. The curd product according to the claimed composition is a functional product that has a positive effect on human immunity, and contributes to the accelerated recovery of the body after intense physical exertion and severe diseases, maintains a healthy balance of human microflora, improves the protective function of the intestine and has a positive effect on the human immune system. The curd product has probiotic properties due to the fermentation of the cream with probiotic starter cultures Probat 576 FRO 500 DCU and Howaru Bifido FRO 100 DCU in a ratio of 1: 1, as well as due to the addition of Milkiland-WPC80 whey protein concentrate, which are probiotics. In addition, the claimed curd product also has improved organoleptic properties.

The curd product should be classified as a specialized and functional product that can be recommended for both mass and specialized (sports) nutrition.

Claims (2)

Curd product, including curd, cream with mdzh. 15% and a filler, characterized in that low-fat cottage cheese is used as cottage cheese, cream with mdzh is used as cream. 15%, fermented with starter cultures Probat 576 FRO 500 DCU and Howaru Bifido FRO 100 DCU in a 1: 1 ratio, whey protein concentrate, glutamine, pollen are used as a filler with the following ratio of starting components, wt. %: low-fat cottage cheese 70-75 cream mdzh 15% 20-25 whey protein concentrate Milkiland-WPC80 1.5 pollen 1.5 glutamine 1.5 starter culture Probat 576 FRO 500 DCU 0.25 sourdough Howaru Bifido FRO 100 DCU 0.25