RU2734526C2 - Vitaminized soft cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: composition for production of soft cheese contains, wt %: acid milk whey 8.0–10.0; milled feijoa fruits 4.0–5.0; lemon juice 0.3–0.4, culinary salt—0.1–0.2; whole cow milk—balance.

EFFECT: soft cheese has increased biological value, high fat content and optimum energy value.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the dairy industry, in particular to the production of soft cheeses.

From the prior art known soft cheese Adyghe ("Adyghe cheese", GOST 53379-2009), consisting of pasteurized cow's milk, sour milk whey, sourdough prepared on pure cultures of Bulgarian sticks, table salt.

The disadvantage of cheese is its low mineral value, very low content of polyunsaturated fatty acids, B vitamins and tocopherols.

There is a known recipe for soft cheese, in which sorbic acid and corn grits, which have undergone hydrothermal treatment for 30-35 minutes, are introduced into the resulting cheese mixture as a preservative, in an amount of 3% by weight of the normalized mixture at a ratio of cereal and water of 1: 3. The mixture is rolled up, kneaded, whey is selected and ascorbic acid is introduced as an antioxidant. Then, the curd is salted, self-pressed and packed (RU 2321263 C2, 10.04.2008).

The disadvantages of the known technical solution is the use of sorbic acid as a preservative, which causes skin irritation and disease, contributes to the destruction of the vitamin.

The known composition of soft cheese containing whole cow's milk, sour milk whey, table salt and citric acid, and as an enriching filler - pine nut cake (RU 2370044 C2, 20.10.2009).

Pine nut cake has a high nutritional value and is a unique protein filler. But the regionally limited distribution of pine nuts and their high cost are reflected in the cost of the final product.

There is a known recipe for a cheese product containing cow's milk, sourdough cultures (pure cultures of mesophilic lactic acid streptococci, lactic acid sticks), Maxilact enzyme, honey extract of sprouted oat seeds and sprouted red bean extract, lyophilized concentrate of bifidobacteria mellitus sichotai-Lsi. biologically active additives "Lactumin" and "Kumelakt. (RU 2567285 C1, 10.11.2015).

The disadvantage of this product is its low energy value; it is also forbidden to eat this product for people suffering from an allergic reaction to herbal supplements.

The closest in recipe is the recipe for soft cheese, to which cranberries are added, which are layered with layers of cheese mass. (RU 2325065 C2, 27.05.2008).

The disadvantage of the resulting cheese is that it is forbidden to eat this product for people suffering from diseases of the gastrointestinal tract (gastritis, ulcers), and cranberries also contain amino acids that lead to the rapid destruction of tooth enamel. Also the use of calcium chloride in the recipe, which limits the consumption of cheese by people with high blood pressure.

The technical result is to increase the nutritional and biological value and digestibility of soft cheese by increasing the amount of proteins, polyunsaturated fatty acids, increasing the amount of vitamins and mineral elements, as well as expanding the range of produced soft cheeses.

The technical result is achieved by the fact that in the composition for obtaining fortified soft cheese containing whole cow's milk, sour milk whey, table salt and an enriching filler, according to the invention, crushed feijoa fruits with lemon juice are used as an enriching filler, with the following ratio of components, mass ... %:

Sour milk whey - 8.0-10.0

Crushed feijoa fruits - 4.0-5.0

Table salt - 0.1-0.2

Lemon juice - 0.3-0.4

Whole cow's milk is the rest.

The resulting soft cheese is a cylindrical head 6-7 centimeters high and 11-12 centimeters in diameter, milky in color with a creamy tint and a pleasant refreshing sour taste. Flavored cheese contains uniformly distributed particles of the corresponding flavoring filler in the cheese head mass. Soft cheese is characterized by increased nutritional and biological value, which is provided due to the synergistic action of biologically active substances included in the composition for its production.

The essence of the invention lies in the use in a composition for obtaining soft cheese as the main components providing increased nutritional and biological value, as well as increased digestibility of the finished product, a complex of whole cow's milk, acidic whey, an enriching filler - crushed feijoa fruits with the addition of lemon juice, taken in a ratio of 9: 1.

As an enriching filler - a source of vegetable proteins and fats - crushed feijoa fruits with lemon juice are introduced into the composition of soft cheese, which is a source of a number of valuable and irreplaceable nutrients. Due to the high iodine content of 8-35 mg per 100 g of the product, it compensates for the deficiencies of iodine in the human body, which is especially necessary for thyroid diseases, to maintain its function. Improves the functioning of the nervous system. Normalizes sleep. Strengthens the immune system. Thanks to the vitamins and minerals included in the composition, the fruit stimulates the formation of immune cells - leukocytes. Fights anemia. Due to the large amount of iron (0.8%), feijoa is effective for iron deficiency anemia, strengthens the immune system. Lowers blood cholesterol, so the fruit is useful for people suffering from atherosclerosis. Improves the functioning of the digestive tract: the content of an increased amount of plant fiber helps to increase peristalsis and cleanse the intestines. The presence of ascorbic acid in feijoa and lemon juice (36.6%) imparts immunomodulating properties to the cheese. The addition of lemon juice to the feijoa puree has a preserving effect and can increase the shelf life of the product.

Table salt in the composition of soft cheese serves as a flavoring component. The use of table salt in amounts exceeding 0.2 wt% impairs the organoleptic properties of soft cheese. The use of table salt in a smaller amount (less than 0.1 wt.%) Allows the use of soft cheese in the diet of people prone to cardiovascular diseases and arterial hypertension.

Examples of specific performance of cheese. Since in the claimed formulation the enriching filler is used in a low concentration, 3 examples are presented, in which the feijoa puree is 3.0; 5.0 and 7.0%. And lemon juice - 0.2; 0.3; 0.4%).

Example 1.

Cow's milk - 88.6%

Milk whey - 8.0%

Feijoa puree - 3.0%

Lemon juice - 0.2%

Table salt - 0.2%.

To obtain soft cheese take 88.6 wt. % pasteurized whole cow's milk, into which sour milk whey (8.0%) is added, the mixture is kneaded, The resulting curd mass is spread into perforated molds for the formation and separation of whey by self-pressing in layers, alternating with a layer of crushed feijoa fruits (3.0% ) with lemon juice (0.2%).

Cheese in molds placed on tables is self-pressed for 10-15 minutes. Then the cheese is turned over once, shaking the mold slightly.

A dry salting of the surface of the cheese head is made with table salt (0.2%), then it is dried and sent to a refrigerator with a temperature of 8-10 ° C. Chilled cheese is vacuum packed in polymer bags and kept for 5-7 days at a temperature not exceeding 4 ° C. The cheese has a mildly sour taste and a delicate dense texture. The product is a cylindrical cheese head 7 centimeters high and 12 centimeters in diameter, milky in color with a creamy tint, characterized by a clean, pleasant milky smell and taste, delicate, uniform consistency. The resulting cheese has a low chemical composition and energy value. Example 2.

Cow's milk - 84.5%

Milk whey - 10.0%

Feijoa puree - 5.0%

Lemon juice - 0.3%

Table salt - 0.2%.

Obtaining soft cheese is carried out analogously to example 1, but to obtain soft cheese take 84.5 wt. % pasteurized whole cow's milk, 10.0% sour whey, feijoa puree 5.0%, lemon juice 0.3%, 0.2% table salt. The product is a cylindrical cheese head 6 centimeters high and 11 centimeters in diameter, milky in color with a pronounced cream shade, characterized by a clean, pleasant milky smell and sour, refreshing aftertaste, delicate, homogeneous consistency. The resulting cheese has optimal chemical composition and energy value.

Example 3.

Cow's milk - 82.4%

Milk whey - 10.0%

Feijoa puree - 7.0%

Lemon juice - 0.4%

Table salt - 0.2%.

Obtaining soft cheese is carried out analogously to example 1, but to obtain soft cheese take 82.4 wt. % pasteurized whole cow's milk, 10.0% sour whey, 0.2% table salt, 7.0% feijoa puree and 0.4% lemon juice as filler. The product is a cylindrical cheese head 5 centimeters high and 10 centimeters in diameter, milky in color with an intensely sour tinge, characterized by a clean, pleasant milky smell and refreshing aftertaste, delicate, homogeneous consistency. The resulting cheese has a very high chemical composition and energy value.

As a result, we can conclude that sample No. 2 is the most attractive from the point of view of chemical composition.

It is this combination of the proposed components, both in composition and in the number of components included in this composition, that ensures the production of soft cheese of increased nutritional and biological value, allows increasing its digestibility and expanding the range of soft cheeses produced.

Thus, the combination of crushed feijoa fruits with the addition of lemon juice with the components of the recipe allows you to increase the nutritional value of soft cheese due to:

1) an increase in the content of proteins balanced in amino acid composition in cheese;

2) an increase in the fat content of soft cheese with a simultaneous significant increase (2-4 times) in the proportion of the fraction of polyunsaturated fatty acids, which help to improve the functioning of the circulatory and cardiovascular systems and reduce the risk of developing atherosclerotic phenomena;

3) imparting increased vitamin and mineral value;

4) improving the organoleptic properties, and, accordingly, increasing the digestibility of all biologically active substances of soft cheese due to giving it specific pleasant sourish, fresh shades in taste and smell.

Claims (2)

Composition for obtaining soft cheese containing whole cow's milk, lactic acid whey, table salt and an enriching filler, crushed feijoa fruits with lemon juice are used as an enriching filler, with the following ratio of components, wt%: Sour milk whey 8.0-10.0 Crushed feijoa fruit 4-5 Table salt 0.1-0.2 Lemon juice 0.3-0.4 Whole cow's milk Rest