RU2771053C1 - Method for producing curd paste - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for producing curd paste includes pasteurisation of milk with a fat content of 2.5%, holding, cooling to the inoculation temperature, introduction of a starter of mesophilic lactococci, fermentation, pressing, introduction of a plant-based additive and a filler, mixing, thermisation, cooling, packaging, and after-cooling, wherein flax seeds are used as a plant-based additive, pre-soaked for 30 minutes in water in a ratio of 1:4, and crushed mango fruits are used as a filler, in pieces no larger than 5 mm×8 mm in size, mixed with granulated sugar in a ratio of 1:0.5, boiled for 20 to 30 minutes followed by cooling, with the following content of the initial components, wt.%: milk 85.5, starter 5, flax seeds 2.5, crushed mango fruits mixed with sugar 7.0.

EFFECT: invention provides a possibility of producing a product with functional properties.

1 cl, 2 tbl, 2 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" 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 2477052, class A23C 23/00, 2011), which involves the preparation of curd mass, the introduction into the curd mass of the prepared mixture, consisting of curd whey, food additives "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 2569191, class A23C 23/00, 2015), which involves 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 whipped milk protein product is insufficiently functional properties of the product.

A known composition for the production of glazed curd cheese (RF patent 2687832, class A23C 23/00, 2019), including a curd mass containing cottage cheese and granulated sugar, a filler from a mixture of linseed urbech and honey, taken in a mass ratio of 2.5 :1, glaze, vanillin and corn starch.

The disadvantage of this composition is the use of ready-made cottage cheese, as well as insufficient functional properties of the product.

A method of using mango juice to obtain a fermented milk drink from whey is known (RF patent 2603073, 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 fruits with sugar.

The closest technical solution chosen as a prototype is a method for obtaining a fermented milk product (RF patent 2624035, class A23C 9/12 A23C 9/13 2017), including milk purification, normalization, homogenization, pasteurization, cooling to the fermentation temperature, 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, obtained by grinding flax seeds to a particle size of 0.4-0.8 mm, pouring water with a temperature of 95-100°C, in a ratio of 1:20, ferments, fermentation, cooling and bottling.

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 the method for the production of curd paste, including milk purification, normalization, homogenization, pasteurization, cooling to the fermentation temperature, the introduction of a vegetable additive and the introduction of the ferment, fermentation, cooling, the use of flax seeds soaked in water, according to the invention for the preparation of the curd mass milk with a fat content of 2.5% is used, and as a herbal supplement - flax seeds, which are pre-soaked for 30 minutes in water at a ratio of 1: 4, and chopped mango fruits in pieces no larger than 5 mm × 8 mm, mixed with granulated sugar in a ratio of 1:0.5 and boiled for 20-30 minutes, then the resulting herbal supplement is cooled and added to the curd mass in the following ratio, wt.%

Cow's milk 2.5% 85.5 Leaven 5.0-7.0 Flax seeds 1.5-2.5 Chopped mangoes with sugar Rest

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 the production of curd paste in the totality of the claimed features from the patent, scientific, technical and special literature is not known, which corresponds to the criterion of patentability "inventive step".

Components that make up the curd paste:

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.

Flax seeds contain about 55% healthy fatty acids, 28-30% high quality protein (contains all essential amino acids) and 35% fiber, and many other useful substances. 100 grams of seeds contain 25.41 micrograms. selenium, which is 30% of the daily requirement. Selenium protects nucleic acids from destruction, reduces the risk of cancer and cardiovascular diseases. The mucus and glycoside linamarin in the seeds have a uniform enveloping effect on the mucous membranes of the gastrointestinal tract (gastrointestinal tract), reduce the effect of reflux and the absorption of toxins. Relieve inflammation and have an analgesic effect.

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 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 pre-prepared flax seeds are added in an amount of 2.5% and mango filler. Flax seeds are pre-washed thoroughly and soaked in water at a ratio of 1:4 for 30 minutes, it is at this ratio that the flax seeds will swell and release the required amount of mucus, which has a sorbing effect, also in this ratio, water ensures the neutralization of phytic acid, increasing the digestibility of seeds, and add to the curd mass. The filler from crushed mango with sugar is prepared as follows: the mango is thoroughly washed, cleaned, chopped, sugar is added in a ratio of 1:0.5, respectively, and boiled for 20-30 minutes, then cooled and added to the curd mass. The mango filler is distributed over the entire mass of the product in small pieces no larger than 5 mm × 8 mm. 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 1. 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 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 flax seeds in the amount of 2.5% (2.5 kg) and crushed mango filler with sugar in the 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.

Example 2. 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 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 7% (7 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 flax seeds are added in the amount of 1.5% (1.5 kg) and mango filler in the amount of 6% (6 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.

The curd paste produced according to example 2 has a grainy texture, which is due to the greater introduction of sourdough than in example 1, also the lower introduction of the filler, as in example 2, reduces the organoleptic characteristics of the finished product, and the reduced introduction of flax seeds, as in example 2, reduces the quality characteristics of the product . Adding starter in the declared amount of 5.0% provides the necessary organoleptic properties (table 1).

Thus, the optimal number of components in the product formulation is the formulation presented in example 1.

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 provides the following advantages:

- the use of flax 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 crushed mango 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 (1)

A method for the production of curd paste, including pasteurization of milk with a fat content of 2.5%, aging, cooling to the fermentation temperature, introducing mesophilic lactococcus starter, fermentation, pressing, adding a herbal supplement and filler, mixing, thermization, cooling, packaging and post-cooling, characterized in that as a herbal supplement, flax seeds are used, which are pre-soaked for 30 minutes in water at a ratio of 1:4, and as a filler, crushed mango fruits in pieces no larger than 8 mm × 5 mm, mixed with granulated sugar in a ratio of 1: 0.5, boiled for 20-30 minutes with subsequent cooling, with the following content of initial components, wt.%: milk - 85.5, sourdough - 5, flax seeds - 2.5, crushed mango fruits mixed with sugar - 7.0.