RU2766204C1 - Method for producing curd paste based on goat milk - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for producing curd paste is implemented as follows. A curd is produced from goat milk in the amount of 85.5% and a starter culture made from lactococci in the amount of 5%. The curd is mixed with a biologically active additive in the amount of 2.5%, wherein native royal jelly of bees is used as said additive, mixed with honey in a ratio of 1:1 and a plant-based filler in the amount of 7%, wherein fig crushed to a paste-like state is used as said filler, mixed with sugar in a ratio of 1:0.5 and boiled down for 20 to 30 minutes. The prepared additive and filler are introduced into the curd paste cooled. 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 curd paste is known (RF patent 2390155, class A23C 23/00 2009), which involves the preparation of curd paste by fermentation and fermentation of milk, as well as the introduction of a biologically active additive "Galactamine".

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 the absence of biologically active food additives - royal jelly.

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 1.01.5 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 a milk protein product (RF patent 2517617, class A23C 23/00 2014), including skimmed milk 50-60, skimmed milk powder 10-14, cream with mdzh. 10% 5-15, whey protein concentrate 10-14, vitamin-mineral enricher 0.03-0.1, dry lyophilized starter culture type LAT РВ АС 2-5, flavor additives 2-10, biologically active additive dragee "Evening" 0.4-0.6, adsorbed dry royal jelly 0.1-0.3.

The disadvantage of this method is the too low introduction of royal jelly, which reduces the functional properties of the product.

A known method for producing a dairy product (RF patent 2588443, CL A23C 9/00 2016), including skimmed or whole milk, dihydroquercetin, fructose, lactulose, vanillin or chicory, is dried, dissolved with specially treated purified water, the mixture is cooled to 6 °C, whey protein, pollen and lyophilized royal jelly are added to it.

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

A method for producing a milkshake is known (RF patent 2609640, class A23C 23/00 2017), including mixing a dairy product with a functional ingredient royal jelly and sugar, boiled with water at a low boil for 8-10 minutes, cooled to a temperature 35°C, and whipping in the freezer until a homogeneous consistency is obtained.

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

A known method of enrichment of cottage cheese for preventive nutrition (RF patent 2567608, class A23C 23/00 A23L 1/076 2015), including cooling the cottage cheese, mixing in a mixer and adding bee pollen in an amount of 0.05-0.07% by weight cottage cheese, stirred for 3-5 minutes and packaged to obtain the finished product.

The disadvantage of this method is the use of ready-made cottage cheese and low organoleptic characteristics of the product.

A known method for producing a curd-vegetable product (RF patent 2 370 045, class A23C 23/00 2009), which involves mixing low-fat cottage cheese with vegetable filler - melon meal, flavoring additive - glycine and bioadditive - flower pollen (pollen).

The disadvantage of the described method is the use of ready-made cottage cheese as the main raw material, as well as the use of melons and gourds as a vegetable filler, which reduces the organoleptic characteristics of the finished product, as well as insufficiently functional properties of the product.

The closest technical solution, chosen as a prototype, is a composition for obtaining a fermented milk product of mixed fermentation (RF patent 2729398, class A23C 9/127 A23C 9/13 2020), containing goat's milk, fermented milk starter, biologically active additive, maltodextrin and a biologically active component.

The disadvantage of this method is the complexity of the technology, as well as the use of chemical components and the absence of components that could give the product functional properties that strengthen the general condition of the body by increasing immunity, providing a tonic effect and regulating blood pressure.

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

The technical result is achieved by the fact that, in a method for the production of curd paste based on goat's milk, which includes obtaining a curd clot from goat's milk using a starter and mixing it with a biologically active additive, according to the invention, a starter prepared from lactococci is used as a starter, and as biologically active additives use native royal jelly mixed with honey in a ratio of 1:1 and a filler is introduced from figs crushed to a pasty state, which is mixed with sugar in a ratio of 1:0.5 and boiled for 20-30 minutes, then it is cooled and contribute to the curd paste, with the following content of the original components wt. %:

goat milk 85.5 Sourdough made from lactococci 5.0 Native royal jelly mixed with honey 2.5 Chopped figs mixed 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 the production of curd paste based on goat's milk in the aggregate of the declared features from the patent, scientific, technical and special literature is not known, which corresponds to the criterion of patentability "inventive step". The 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. The increased content of potassium makes figs a particularly valuable product for people suffering from diseases of the cardiovascular system.

Royal jelly is a beekeeping product with an extremely useful composition. When used, it tones, improves memory, vision and appetite, has an antispasmodic and trophic effect, regulates the functioning of the heart and metabolic processes, normalizes blood pressure (increases low and normalizes high), protects the liver from toxins, and is useful in the treatment of patients exhausted by prolonged illnesses.

Curd paste 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 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 native royal jelly (a fresh product that retains its original properties) mixed with honey 1:1 in an amount of 2.5% and a filler of crushed figs mixed with sugar in a ratio of 1:0.5 are added. Fig filler is prepared as follows: figs are thoroughly washed, cleaned, ground to a puree state, sugar is added in a ratio of 1: 0.5, respectively, and boiled until tender for 20-30 minutes, then cooled and introduced into the curd mass. The resulting product is 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 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 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 pH of 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 stirred in a tank, then native royal jelly with honey is added in an amount of 2.5% (2.5 l) and a filler of crushed figs with sugar in an amount of 7% (7 l) by weight of the clot. Stirred and cooled, the finished curd paste 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 the production of curd paste based on goat's milk provides the following advantages:

- the use of biologically active additives - native royal jelly in the product allows you to use it 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 crushed figs with sugar 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 the production of curd paste based on goat's milk, which includes obtaining a curd clot from goat's milk using a starter and mixing it with a biologically active additive, characterized in that a starter made from lactococci is used as a starter, and a native bee is used as a biologically active additive. royal jelly mixed with honey in a ratio of 1:1, and a filler is introduced from figs crushed to a pasty state, which is mixed with sugar in a ratio of 1:0.5 and boiled for 20-30 minutes, then it is cooled and added to the curd paste , with the following content of the original components wt. %: goat milk 85.5 sourdough made from lactococci 5.0 native royal jelly mixed with honey 2.5 crushed figs mixed with sugar 7