RU2753361C1 - Method for producing curd mass enriched with common skullcap and red clover concentrates - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: raw materials are prepared, and a mixture of initial components is prepared, wherein curd with 5% wt. content of fat in the amount of 80.95%, cherry jam in the amount of 10.0%, sugar in the amount of 9.0% and a concentrate of common skullcap and red clover at a ratio of 1:1 in the amount of 0.05% are used as the initial components. The initial components are expressed in % wt. Thermisation, homogenisation, cooling, packing and storage of the product are executed.

EFFECT: invention ensures creation of a new functional food product with high biological value.

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Description

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

A known method of producing a dairy product in the form of a paste, which includes the following ingredients: cottage cheese 9%, drinking milk 3.2%, a biologically active substance in the form of a plasmolysate of brewer's yeast, a herbal supplement (red beet juice, chokeberry, licorice root extract ) and fructo-oligosaccharides, a complex of enzymes (renin, α-galactosidase, bromelain) (RU 2662942, class А23С 23/00, 2016). The disadvantage of this technical solution is the complexity and multicomponent composition of the dairy product.

Also known is a method for the production of cottage cheese for preventive nutrition, including the following stages: cooling cottage cheese to a temperature of 8-10 ° C, kneading for 2 minutes, adding bee pollen in an amount of 0.05-0.07%, stirring and packing (RU 2567608, class А23С 23/00, A23L 1/076 2014). The disadvantage of this technology is the use of bee pollen, which can lead to an allergic reaction of the body, in addition, this additive significantly affects the cost of the final product.

Known patent (RU 2619191, class A23C 19/06, A23L 19/10 2016), providing the following component composition: cottage cheese 9%, butter, vanillin, stevioside, concentrated Jerusalem artichoke paste. The disadvantage of this method is the increased content of the mass fraction of fat in the final product.

Known cottage cheese-albumin paste with prebiotics (RU 2388231, publ. 05/10/2010), which is produced according to traditional technology, while at the kneading stage sugar is added according to the recipe to the fat-free cottage cheese, mixed and the dry carbohydrate module "Lael" is added in the amount of 0, 5% by weight of the product, previously dissolved in pasteurized and cooled to 14 ° C cream, vitamin-mineral premix in the amount of 0.3%, previously dissolved in boiled and cooled to 25 ° C water; iodcasein in the amount of 0.006%, in pre-pasteurized and cooled to 60 ° C milk, and whey proteins in the amount of 30% by weight of the product, are thoroughly mixed and packaged.

The disadvantages of this method of producing a curd product include low organoleptic characteristics and high cost of the finished product.

There is a method for the production of enriched cottage cheese (RU 2574212, publ. 02/10/2016), including the preparation of raw milk, pasteurization, the introduction of the starter culture, calcium chloride, milk-clotting enzyme, stirring, fermentation, processing of the resulting curd, thermization, cooling and packaging, characterized by the fact that that after preparation of raw milk, it is heated, separated, normalized and introduced into pasteurized cream of the food additive "Seleksen" in the amount of 0.0005-0.0006% and ADE vitamin premix in the amount of 0.017- 0.02% by weight of milk, homogenizing the cream solution with additives at a temperature of 50-60 ° C for 60-75 minutes, stirring the prepared milk for 5-10 minutes after adding the solution before pasteurization, cooling to the fermentation temperature after pasteurization.

The main disadvantage of this method is the long-term maintenance of the additives at a temperature of 50-60 ° C, which can lead to a partial loss of activity.

From the existing prior art, a method for producing a curd product is known (RU 2700090, publ. 09/12/2019), including the following steps: introducing a protein-lipid emulsion prepared by homogenizing salted fish roe into the milk raw material, pasteurizing the mixture, cooling to the fermentation temperature, fermentation, ripening, removal of whey, self-pressing, packaging, characterized in that a protein-lipid emulsion prepared by homogenizing salted roe of salmon and small fish in the amount of 50.0-70.0% of the mass of dairy raw material, and a biologically active additive Citrolux in an amount of 2.0-2.5% of the mass of dairy raw materials, and after the self-pressing process, cream is added to the curd product with a mass fraction of fat 10.0-20.0% in an amount of 5.0-15% of the mass of dairy raw materials, mustard powder in an amount of 1.5-2.5% by weight of raw milk and mix thoroughly.

This method of producing curd mass has a number of disadvantages, such as: high cost of the finished curd mass, specific organoleptic characteristics.

The technical problem to be solved by the developed method is to simplify the method for obtaining an enriched curd product with an increased biological value for functional nutrition.

This is achieved by the fact that the developed method for the production of curd mass enriched with concentrates of skullcap and meadow clover includes the following stages: preparation of raw materials, preparation of a mixture, thermization, homogenization, cooling, packaging and storage, and for the enrichment of the curd product, a liquid concentrate of skullcap and meadow clover, with the following content of the initial components, wt. %:

Curd with mdzh. 5% 80.95 Cherry jam 10.0 Sugar 9.0 Skullcap and meadow clover concentrate (1: 1) 0.05

The technical result of the invention is to create a new functional food product on a curd basis with the addition of a liquid plant concentrate.

The inventive method for the production of curd mass enriched with concentrates of skullcap and meadow clover includes the following steps:

- acceptance of raw materials and quality assessment in accordance with the normative and technical documentation;

- preparation of a mixture of initial components and mixing them for 2-3 minutes;

- thermization of the resulting mixture at a temperature of 62 ± 2 ° C for 15-20 seconds;

- To obtain a homogeneous consistency, the curd mass is homogenized at the thermization temperature;

- The homogeneous mass is cooled to a temperature of 20 ± 2 ° C, packed in briquettes of 250 g each, packed and cooled to a storage temperature of 4 ± 2 ° C.

Example.

Acceptance of raw materials and quality assessment are carried out in accordance with the normative and technical documentation. The initial components are mixed and kneaded for 2-3 minutes. Composition and ratio of starting components, wt. %:

Curd with mdzh. 5% 80.95 Cherry jam 10.0 Sugar 9.0 Scutellaria and meadow clover concentrate taken in a 1: 1 ratio 0.05

Next, the resulting mixture is thermized at a temperature of 62 ± 2 ° C for 15-20 seconds. To obtain a homogeneous consistency, the curd mass is homogenized at the thermization temperature. The homogeneous mass is cooled to a temperature of 20 ± 2 ° C, packed in briquettes of 250 g each, packed and cooled to a storage temperature of 4 ± 2 ° C.

The proposed method for the production of curd mass enriched with concentrates of skullcap and meadow clover makes it possible, using a simple technology, to obtain a functional product with increased biological value by adding concentrates of medicinal plants, since skullcap and meadow clover contain a wide range of biologically active substances (flavonoids, coumarins, saponins, phytosterols, tannins, etc.) with anti-inflammatory, antiseptic, antitumor, immunostimulating properties.

Claims (2)

A method for the production of curd mass enriched with concentrates of skullcap and meadow clover, including the preparation of raw materials, preparation of a mixture of starting components, thermization, homogenization, cooling, packaging and storage, characterized in that the mixture of starting components contains, wt. %: cottage cheese with mdzh. 5% 80.95 cherry jam 10.0 sugar 9.0 skullcap concentrate and meadow clover (1: 1) 0.05