RU2765055C1 - Method for making curd paste - Google Patents

Abstract

FIELD: dairy industry.SUBSTANCE: method for making curd paste is carried out as follows. Milk is purified, normalized to a fat content of 2.5% and used in the amount of 85.5%, pasteurized and cooled to a fermentation temperature. A starter culture made from lactococci is introduced in the amount of 5.0%, and the mixture is fermented. Vegetable additives are introduced, as which whole amaranth seeds are used, which are boiled for 30-40 min until a sticky consistency is formed, in the amount of 2.5%, as well as mango fruits crushed into particles no larger than 5 mm × 8 mm and figs crushed to a puree-like consistency, which are mixed with granulated sugar in a ratio of 1:1:0.5 and boiled for 20-30 min in the amount of 7%. Prepared vegetable additives are added to the curd paste chilled. The product is cooled and packaged. The content of initial components is expressed in wt.%.EFFECT: invention provides for the expansion of the product range, obtaining a product with functional properties and improved organoleptic characteristics.1 cl, 2 tbl, 1 ex

Description

The invention relates to the dairy industry and can be used for the preparation of curd products with a filler for functional and dietary purposes for a healthy diet.

A method for the production of curd paste is known (RF patent 2 390 155, class A23C 23/00 2009) involving the preparation of curd paste by fermentation and fermentation of milk, as well as the introduction of a biologically active additive "Galactamine" and the introduction of a blueberry filler.

The disadvantage of the method for the production of curd paste is its narrow focus: for children with lactase deficiency and mild diabetes, as well as insufficient functional properties of the product.

A known method for producing curd paste (RF patent 2 477 052, class A23C 23/00 2011) involves the preparation of the curd mass, adding to the curd mass the prepared mixture consisting of curd whey, food additive "Lavitol-arabinogalactan" and "Lavitol- dihydroquercetin" and wheat bran.

The disadvantage of this method is not enough functional properties of the product.

A method for the production of a whipped milk protein product is known (RF patent 2 569 191, class A23C 23/00 2015) involving the preparation of a curd product using fermentation and fermentation of milk, as well as the introduction of a honey extract of germinated oat seeds and an extract of germinated red beans.

The disadvantage of the method for the production of a whipped milk protein product is insufficiently functional properties of the product.

A known method for the production of yogurt with amaranth (patent 2 604 185, class A23C 9/13 2016), including the normalization of milk, homogenization, pasteurization, cooling and the introduction of vegetable filler, which is used as amaranth flour in an amount of 1-5% of masses of the normalized mixture, the introduction of an enzyme preparation, which is used as transglutaminase and sourdough yoghurt cultures, stirring for 15-30 min, fermentation, bottling and additional cooling to 4±2°C.

The disadvantage of this method is the lack of functional properties of the product, as well as the use of amaranth seed flour instead of whole pre-cooked seeds.

A known method for the production of a dairy product (ZIZ RF 2018 135 871, class A23C 23/00 2020), including the normalization of milk, the addition of the sweetener sorbitol in the amount of 1.0-1.5 wt. %, mixing, pasteurization, cooling, adding the stabilizer "Palsgaard 5958" in the amount of 1.0-2.0%, mixing and adding a starter culture containing the Streptococcus thermophilum K-45 VKPM B-10089 strain and Bifidobacterium longum in a ratio of 2:1, fermentation, the introduction of dietary supplement "Selexen" in the amount of 1.0-1.5 wt. % and apple puree with pieces of figs in liquid honey in the amount of 8-12 wt. %, cooling, packaging.

The disadvantage of this method is the use of figs in liquid honey without initial heat treatment.

A known method of using mango juice to obtain a fermented milk drink from whey (RF patent 2 603 073, class A23C 21/08 2016).

The disadvantage of this method is the use of mango juice in the form of a filler, and not crushed boiled fruits with sugar.

The closest technical solution chosen as a prototype is a method for obtaining a fermented milk product (RF patent 2 624 035, class A23C 9/12 A23C 9/13 2017), including milk purification, normalization, homogenization, pasteurization, cooling to a temperature fermentation, the introduction of a functional additive as flour from amaranth seeds in the amount of 1.5-3.0% of the volume of milk and an aqueous extract of non-starch polysaccharides from flax seeds, fermentation, fermentation, cooling and bottling.

The disadvantage of this method is the lack of functional properties of the product, as well as the use of flour from amaranth seeds, which negatively affects the organoliptic properties of the product.

The technical result is to obtain a product with functional properties.

The technical result is achieved by the fact that, in the method for preparing curd paste, including milk purification, normalization, pasteurization, cooling to the fermentation temperature, fermentation, fermentation, the introduction of a herbal supplement from processed amaranth seeds, cooling, according to the invention, leaven is used as a starter, made from lactococci, milk with a fat content of 2.5% is used for the preparation of curd paste, and for herbal supplements - amaranth seeds, which are boiled for 30-40 minutes until a sticky consistency is formed, and crushed mango fruits into particles no larger than 5 mm x 8 mm and figs to a puree-like consistency, which are mixed with granulated sugar in a ratio of 1: 1: 0.5 and boiled for 20-30 minutes, then the obtained herbal supplements are cooled and added to the curd paste with the following content of the initial components, wt,%

Cow's milk 2.5% 85.5 Sourdough made from lactococci 5.0 Herbal supplement in the form of amaranth seeds 2.5 Herbal supplement from crushed fruits mango and figs with sugar 7.

The novelty of the proposed proposal lies in the fact that due to the combination of components of the formulation with a balanced composition and useful properties, as well as a preventive effect on the body, the resulting product has functional properties, due to the increased content of B vitamins and other essential nutrients in its composition, favorably affecting the human body and having a general strengthening effect.

The use of the method for preparing curd paste in the aggregate of the declared features from the patent, scientific, technical and special literature is not known from the prior art, which corresponds to the criterion of patentability "inventive step".

Components that make up the curd paste:

Figs contain a huge amount of trace elements: copper, iron, magnesium, calcium, potassium, as well as vitamins A, B. Figs can have anti-inflammatory, antiseptic, anti-febrile, wound-healing effects on the human body.

Mango is a source of useful nutrients necessary for a person, this is a group of vitamins B (B1, B2, B5, B6, B9), vitamin A, C and D, minerals - zinc, manganese, iron and phosphorus. It has protective, strengthening properties, contains natural antioxidants. Mango contains about 20 vitamins and minerals. The content of beta-carotene is especially high, which gives it a rich orange color. Also, beta-carotene is responsible for normal vision and the functioning of the mucous membranes. Mango contains substances that contribute to the preservation of water balance, protect the skin from ultraviolet radiation. Also contains mangiferin, which regulates blood sugar. Therefore, the fruit is recommended for type 2 diabetes. Potassium and magnesium lower blood pressure, calm the nervous system. Pectins remove radionuclides, salts of heavy metals, and so on. B vitamins have a beneficial effect on the nervous system.

Amaranth seeds are a rich source of high-quality protein, the content of which ranges from 16 to 18%. In terms of nutritional value, it is equated to mother's milk. Amaranth contains all the essential amino acids. The high content of squalene has a preventive effect on the body. Squalene, combining with oxygen, saturates the cells of the body with oxygen, which provides a preventive effect on the body, acts as a powerful antioxidant, has an immunostimulating, bactericidal, detoxifying and anti-inflammatory effect. Amaranth seeds contain a high content of polyunsaturated fatty acids (about 70%), as well as an increased content of lysine, which contributes to better absorption of proteins in the human body.

Curd paste is prepared according to the following technology.

Cow's milk 2.5% fat cooled to a temperature of 4+2°C is fed into a storage tank (no more than 6 hours), then the milk is heated to a temperature of 55±2°C, served for purification and normalization. After the milk is pasteurized at a temperature of 90°C, holding for 3-5 minutes and cooled to 28°C. The starter is introduced into milk, prepared on sterilized milk with a fat content of 2.5%, from specially selected pure cultures of mesophilic lactococci in an amount of 5% by weight of milk. Ferment no more than 17 hours before the formation of a clot with an acidity of pH 4.6. The separated whey is pressed to a residual moisture content in the curd clot of not more than 80%. The resulting clot is mixed in a tank, then vegetable additives are added: pre-boiled amaranth seeds in an amount of 2.5% and crushed mangoes and figs with sugar. Amaranth seeds are preliminarily thoroughly washed and boiled for 30-40 minutes until a sticky consistency is formed, cooled and added to the curd mass. The herbal supplement from mango and figs is prepared as follows: the mango and figs are thoroughly washed, cleaned, chopped, sugar is added in a ratio of 1: 1: 0.5, respectively, and boiled until tender, then cooled and added to the curd mass. Mango is distributed throughout the mass of curd paste in small pieces no larger than 5 mm × 8 mm, and figs are crushed to a puree-like consistency. Then the product is sent for thermization, which is carried out at a temperature of 65°C for 5 minutes and constant stirring. The resulting product is cooled to 45°C and sent for packing and packaging. The packaged product is sent to the refrigerating chamber for additional cooling to a temperature of (4±2)°C.

Example, raw milk (85.5 l) is cooled to a temperature of 4±2°C and fed into a storage tank (no more than 6 hours), then the milk is heated to a temperature of 55±2°C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 95°C, holding for 3-5 minutes and cooled to a fermentation temperature of 28°C. The starter is introduced into milk, prepared on sterilized milk with a fat content of 2.5%, from specially selected pure cultures of mesophilic lactococci in the amount of 5% (5 l) by weight of milk. Ferment no more than 17 hours before the formation of a clot with an acidity of pH 4.5. The separated whey is pressed to a residual moisture content in the curd clot of not more than 80%. The resulting clot is mixed in a tank, then vegetable additives are added to it: pre-boiled amaranth seeds in an amount of 2.5% (2.5 kg) and crushed mango and fig fruits with sugar in an amount of 7% (7 l) of the mass of the clot. Mixed and cooled, the finished curd paste is packaged and additionally cooled for 2-3 hours to a temperature of 4±2°C.

To confirm the effectiveness of the proposed method, studies were conducted to obtain a comparative assessment relative to the prototype in terms of satisfaction in the main nutrients, the indicators of which are presented in table 2.

The use of the proposed method for preparing curd paste provides the following advantages:

- the use of amaranth seeds in the product allows it to be used for preventive nutrition;

- useful properties of the components of the recipe, cause a general strengthening effect on the body;

- has improved organoleptic characteristics due to the introduction of new components into the product;

- filler from mango and figs is distributed over the entire volume of the product, giving the product a pleasant taste and useful properties;

- allows you to expand the range of products in the dairy industry.

Claims (2)

A method for preparing curd paste, including purification of milk, normalization, pasteurization, cooling to the fermentation temperature, introducing a ferment, fermentation, adding a herbal supplement from processed amaranth seeds, cooling, characterized in that a starter prepared from lactococci is used as a starter for making curd pastes use milk with a fat content of 2.5%, and for herbal supplements - whole amaranth seeds, which are boiled for 30-40 minutes until a sticky consistency is formed, and crushed mango fruits into particles no larger than 5 mm × 8 mm in size and figs to a puree-like consistency , which are mixed with granulated sugar in a ratio of 1:1:0.5 and boiled for 20-30 minutes, then the resulting herbal supplements are cooled and added to the curd paste with the following content of the initial components, wt.%: cow's milk 2.5% 85.5 sourdough made from lactococci 5.0 herbal supplement in the form of amaranth seeds 2.5 herbal supplement from crushed fruits mango and figs with sugar 7