RU2766202C1 - Method for creating curd mass from goat milk - Google Patents

Abstract

FIELD: dairy industry.SUBSTANCE: method for creating curd mass is implemented as follows. Goat milk in the amount of 85.5% is pasteurised and cooled to the fermentation temperature. A starter culture made from lactococci is introduced in the amount of 5.0% of the volume of milk, and the mixture is fermented. Plant-based additives are added into the resulting curd, wherein chia seeds in the amount of 2.5% are used as said additives, pre-soaked in milk in a ratio of 1:4 until swelling for 30 minutes, and fig and persimmon fruits crushed to a puree-like consistency, mixed with granulated sugar in a ratio of 1:1:0.5 and boiled down for 20 to 30 minutes in the amount of 7%. The prepared plant-based additives are introduced into the curd mass cooled. The product is cooled and packaged. The content of the initial components is expressed in wt.%.EFFECT: invention expands the range of products, provides a product exhibiting 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 a whipped milk protein product is known (RF patent 2569191, 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 the use of cow's milk as a raw material, as well as insufficiently functional properties of the product.

A known method for producing a sour cream product (RF patent 2663113, class A23C 13/12 A23C 13/16 2018), including the restoration of a dry cream substitute in drinking water, mixing it with milk cream, adding persimmon puree and natural sweetener Greenlite, pasteurization and homogenization introduction of starter culture in the form of starter microorganisms lactococcus, in the amount of 3-5%, cooling, packaging and maturation.

The disadvantage of this method is the use of dry cream from cow's milk and their subsequent recovery, as well as insufficient functional properties of the resulting product.

A known method for the production of a dairy product (ZIZ RF 2018135871, 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 for producing spicy butter (RF patent 2727660 class A23C 15/12 2020), including the acceptance and separation of milk to obtain cream with a fat content (32-37%), which is then pasteurized, then high-fat cream is normalized (up to 70 ° C ) with uniform stirring for 5-7 minutes, ground chia and cumin seeds are added, and then the mixture is subjected to cooling (up to 20 ° C) and mechanical action to obtain the finished spicy oil.

The disadvantage of this method lies in the lack of functional properties of the product.

A method for the production of ice cream with nanostructured chia seeds is known (RF patent 2669292 class A23G 9/42 2018), including the introduction of nanostructured chia seeds in sodium alginate, or carrageenan, or konjac gum, or sodium carboxymethyl cellulose into the resulting product during the production process , or in gellan gum, at the rate of 4 g of nanostructured additive per 1000 g of finished ice cream.

The disadvantage of this method is the low organoleptic characteristics of the finished product.

Known methods of using chia seeds in bakery products (RF patent 2700463 class A21D 8/02 2019), confectionery products (RF patent 2682033 class A23L 21/10 A23G 3/48 2019).

A known method for the production of a dairy product (ZIZ RF 2018135863, class A23C 23/00 2020), including the normalization of milk, the addition of a sweetener, mixing, pasteurization, cooling, adding a stabilizer, mixing and adding starter culture, fermentation, adding, persimmon puree with apricot pieces in invert sugar syrup in the amount of 8-12 wt. %, thermization, cooling, packaging.

The disadvantage of this method is the low organoleptic characteristics and low functional properties of the product.

A known method for producing a curd product based on goat's milk (RF patent 2642317, class A23C 9/12 A23C 9/13 2018) involving pasteurization of goat's milk, the introduction of a 40% solution of calcium chloride, rennet, starter culture of the type LAT PB Τ in the amount 3% by volume of goat milk, mixing, clot formation and ultrafiltration, addition of flavoring filler and lactulose syrup.

The disadvantage of this method is the low nutritional value of the product.

A known method for producing curd paste (RF patent 2405353, class A23C 23/00 2010 ) including goat's milk curd, goat's milk, sugar, flavoring agent, calcium alginate, potassium citrate, vitamin C, vitamin D, guar gum, and /or gum arabic and/or locust bean gum and/or xanthan gum and/or pectin and water.

The disadvantage of this method is the use of ready-made goat's milk cottage cheese, as well as the absence of functional components in the form of chia seeds.

The closest technical solution, chosen as a prototype, is a method for producing a curd product based on goat's milk (RF patent 2603077, class A23C 23/00 A23C 9/12 2015) involving the use of goat's milk, sourdough, flavor filler in the form of vegetable pumpkin puree and lactulose syrup.

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

The technical result is to obtain a product related to the dairy industry, with functional properties.

The technical result is achieved by the fact that, in a method for creating a curd mass from goat's milk, including pasteurization, cooling to a fermentation temperature, introducing a starter in an amount of 5% of the milk volume, fermentation, clot formation, adding a filler with sugar to it, cooling and packaging, according to the invention, a vegetable additive is added to the curd mass, which is used as chia seeds, previously soaked in milk in a ratio of 1:4 until swelling for 30 minutes, and crushed figs and persimmons are used as a filler to a puree-like consistency, mixed with granulated sugar in a ratio of 1:1:0.5 and boiled for 20-30 minutes, the prepared herbal supplement and filler are added to the curd mass chilled, and a starter prepared from lactococci is used as a starter, with the following content of initial components, wt.%:

goat milk 85.5 Sourdough made from lactococci 5.0 Herbal supplement in the form of chia seeds 2.5 Crushed fig filler and persimmons 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 a method for creating a curd mass from goat's milk 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". The components that make up the curd mass: 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.

Persimmon has a rich composition, it contains many vitamins, especially group B; as well as trace elements: iron, calcium, potassium, phosphorus, manganese, magnesium. Persimmon is useful for the prevention of beriberi, iron deficiency anemia. The use of persimmon in the diet contributes to the overall recovery, restoration of the nervous system and the whole organism.

Chia seeds are rich in vitamins A, B1, B2, C, K, PP, as well as potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, phosphorus and sodium. Thanks to this composition, the product has the following beneficial properties: they have a strengthening effect on the immune system, remove toxins, strengthen the cardiovascular system, help lower blood pressure, lower blood glucose levels.

The curd mass is prepared according to the following technology. Goat milk 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 cleaning 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 the 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% of the volume 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 a herbal supplement is added from pre-prepared chia seeds in an amount of 2.5% and a filler from crushed persimmon fruits and figs with sugar. Chia seeds are pre-washed thoroughly and soaked in milk in a ratio of 1:4 until swelling for half an hour and added to the curd mass. The filler from persimmon and fig fruits is prepared as follows: persimmon and figs are thoroughly washed, cleaned, ground to a puree state, sugar is added in a ratio of 1: 1: 0.5, respectively, and boiled until tender for 20-30 minutes, then cooled and injected into curd mass. The filler of crushed persimmons and figs with sugar is distributed over the entire mass of the product. 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. Goat milk (85.5 l) is heated to a temperature of 55±2°C, served for purification 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 the 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 the tank, then pre-prepared chia seeds in the amount of 2.5% (2.5 kg) and persimmon and fig filler in the amount of 7% (7 l) by weight of the clot. Mixed and cooled, the finished curd mass is packaged and 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 creating curd mass from goat's milk provides the following advantages:

- the use of chia 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;

- persimmon and fig filler is distributed throughout 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 creating a curd mass from goat's milk, including pasteurization, cooling to the fermentation temperature, adding a starter in an amount of 5% of the milk volume, fermentation, clot formation, adding a filler with sugar to it, cooling and packaging, characterized in that herbal supplement, which is used as chia seeds, pre-soaked in milk in a ratio of 1:4 until swelling for 30 minutes, and as a filler, crushed figs and persimmons are used to a puree-like consistency, mixed with granulated sugar in a ratio of 1:1: 0.5 and boiled for 20-30 minutes, the prepared herbal supplement and filler are added to the curd mass chilled, and a starter made from lactococci is used as a starter, with the following content of the initial components, wt. %: goat milk 85.5 sourdough made from lactococci 5.0 herbal supplement in the form of chia seeds 2.5 crushed fig filler and persimmons with sugar 7