RU2790878C1 - Method for making curd cheese - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for producing curd cheese involves adding bacterial starter to pasteurized milk, fermentation until curd is formed, adding fillers, while milk is normalized to a mass fraction of fat of 2.5% before fermentation, fillers are added to the resulting curd, which are plant raw materials in the form of cryopowders turnip, parsley and white flax, which take 2.5-2.3% of each by weight of the finished product, the complex food additive Stabiol MS60 2.5-2.3% by weight of the finished product and starch 2.8-2.0 % of the mass of the finished product, the components are mixed to a homogeneous consistency in cream with a mass fraction of fat of 10%, taken in an amount of 10.0-6.0% of the mass of the finished product, the resulting mixture is combined with cottage cheese, taken in an amount of 78-82% of mass of the finished product, mixed, pasteurized at a temperature of 80° C for 1.0-1.5 min, stirred at a speed of rotation of the stirring device 2000-1500 rpm, the mass is packed hot and cooled.

EFFECT: obtaining a product with improved organoleptic properties, as well as increased nutritional and biological value.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to the dairy industry, and can be used for the preparation of curd cheese with increased nutritional and biological value.

Known curd cheese with coffee and a method for its manufacture (RU 2715856 C1). Curd cheese is made from pasteurized milk, whey, lactic acid microorganisms and roasted coffee beans. The method for the production of curd cheese consists in preparing milk, pasteurizing and homogenizing it, fermenting whey with lactic acid microorganisms, mixing milk and whey, separating curd cheese from whey, cooling, adding roasted coffee beans, dispersing to a gel consistency.

The disadvantage of the resulting curd cheese is the fermentation of the curd whey separately from milk and their mixing, followed by separation of the curd whey from the obtained curd cheese. The use of this chain of operations is unreasonably time-consuming and technologically complex method of obtaining.

The closest in technical essence is cottage cheese and a method for its production, curd cheese and a method for its production (RU 2604195 C1). Curd cheese is produced from cottage cheese, consisting of normalized milk, pure cultures of lactic acid microorganisms. Additionally add butter, table salt and drinking water. The method for the production of curd cheese consists in the preparation of raw materials, fat normalization, pasteurization, cooling, fermenting, fermentation, pressing by nanofiltration or ultrafiltration, or microfiltration, or reverse osmosis in a closed flow, permeate separation, oil preparation, adding table salt and drinking water , pasteurization, homogenization and molding.

The disadvantage of this curd cheese is the melted butter used in the technology, which reduces its biological value, and also makes the product high in fat. Consumption of a product containing butter and table salt is contraindicated for people suffering from cardiovascular diseases.

From the analysis of the existing state of the art, it was revealed that the technical problem in this area is an insufficiently high range of dairy products such as curd cheese, which would meet the requirements of a healthy diet of all categories of the population with high organoleptic quality indicators.

The technical result of the proposed technical solution is to improve the organoleptic characteristics of the product.

To solve this problem and achieve the claimed technical result in a method for producing curd cheese, including pasteurization, cooling and adding starter culture, fermentation, mixing the clot, getting curd on a cottage cheese separator, adding fillers from vegetable raw materials, milk is pre-normalized to 2.5% fat , and cryopowders of turnip, parsley and white flax are used as vegetable raw materials, which are pre-mixed in cream with a mass fraction of fat of 10%, taken in an amount of 10.0-6.0% by weight of the finished product, while cryopowder of turnip is 2, 5-2.3% by weight of the finished product, parsley cryo-powder - 2.5-2.3% by weight of the finished product, and white flax cryo-powder - 2.5-2.3% by weight of the finished product, Stabisol MS60 is 2, 5-2.3% by weight of the finished product, and starch - 2.8-2.0% by weight of the finished product, the resulting mixture is added to the curd and mixed.

The mixture is pasteurized at a temperature of 80°C with stirring for 1-1.5 minutes at a stirrer rotation speed of 1500-2000 rpm. The mass is packed hot and cooled.

Cryopowders completely preserve all the properties of fresh vegetable crops and spring crops - white flax: microelements, vitamins, taste and aroma, and when using them, it is possible to achieve the highest degree of concentration of biologically active substances in the finished product and, most importantly, to obtain a clinical effect, their most high degree of bioavailability.

Turnip contains useful substances that have an oncoprophylactic effect - indole-3-carbinol, sulforaphane, sulfur. It also contains a lot of vitamin C - one of the most powerful antioxidants. Sulforaphane enhances the biosynthesis of anti-cancer enzymes, thereby preventing the development of cancer. Indole-3-carbinol prevents the pathological transformation of estrogen (female sex hormone), which results in the formation of a substance that is a carcinogen in relation to various organs (primarily the uterus and mammary gland). Indole also increases the detoxification activity of liver cells by more than 50 times.

Vitamin deficiency, hypothermia, overwork, stress weaken the body's resistance, reduce its resistance to infections. Often the illness is preceded by influenza or other viral diseases. Antibiotics are used to treat exacerbations of chronic pyelonephritis, and parsley cryopowder will help both cope with the disease and prevent it.

The use of parsley cryopowder contributes to:

- reducing the risk of inflammatory diseases of the urinary tract (pyelonephritis, cystitis, etc.);

- relieve inflammation in urolithiasis

- increase the body's defenses and its immunity to infectious diseases;

- improve water-salt balance (getting rid of edema).

White flax cryopowder is rich in lignans. Lignans - phytoestrogens - substances of plant origin, similar in action to female sex hormones.

The action of lignans:

- contribute to the normal growth and development of the fetus, the onset of term delivery, stimulate lactation;

- minimize discomfort during menopause, eliminate vaginal discharge, reduce irritability, anxiety, etc.;

- prevent the development of osteoporosis, especially in menopause;

- have an antioxidant effect (protect the body from the action of free radicals), prevent the development of oncological diseases of the mammary glands and ovaries.

Potato starch helps lower blood cholesterol, which indicates the clear anti-sclerotic characteristics of this product. The anti-inflammatory and enveloping properties of starch are known. Therefore, it is quite successfully used in the treatment of peptic ulcer. The synthesis of complex carbohydrates of any starchy substance in the body contributes to the formation of vitamin B2, riboflavin, which is involved in the normalization of digestive processes, as well as normal metabolic reactions.

The use of the stated pasteurization regimes provides a reduction in the undesirable microflora of curd cheese, which increases its storage capacity while maintaining high organoleptic characteristics of the product.

The use of these mixing modes ensures uniform distribution of the components throughout the mass of the product. Mixing at a speed of rotation of the mixing device up to 1500 rpm is associated with the risk of overheating of the layers of the mixture in contact with the heating elements of the pasteurizer, which is accompanied by a loss in the quality of curd cheese. Stirring at a stirrer rotation speed of more than 2000 rpm is impractical due to a decrease in process efficiency.

The proposed method is implemented as follows:

Example 1. Milk is normalized by the mass fraction of fat (2.5%), then pasteurized at 80±2°C with a holding time of 20 seconds, cooled to fermentation 28±2°C, starter Lactobacillus thermophiles (3-5%), CaCl are added ₂ in the amount of 450 g/t of milk, mixed. The end of ripening is determined by acidity up to 100-110°T, then whey is separated and curd is obtained on a cottage cheese separator, normalized by the mass fraction of fat. The resulting curd is used later in the preparation of the composition.

In a separate container, in pasteurized cream chilled to a temperature of 8-12 ° C, in an amount of 8% (with a mass fraction of fat of 10%), cryopowders are dissolved: turnip, parsley and white flax - 2.4%, Stabisol MS60 is also dissolved in an amount of 2, 4% by weight of the finished product and starch - 2.4%, mix. The resulting mixture is added to the curd, taken in the amount of 80.0% by weight of the finished product, and mixed.

The mixture is pasteurized at 80° C. with stirring for 1 minute at a stirrer speed of 2000 rpm. Curd cheese with fillers is packaged hot and cooled to 4°C.

Similarly to example 1, curd cheese is prepared using a different content of vegetable components:

Example 2. In cream with a fat mass fraction of 10%, taken in an amount of 10.0% by weight of the finished product, cryopowders are dissolved: turnip, parsley and white flax - 2.3% by weight of the finished product. Stabisol MS60 is also dissolved in the amount of 2.3% by weight of the finished product and starch - 2.8%. The mixture is then stirred. The resulting mixture is added to the curd, taken in the amount of 78.0% by weight of the finished product, and mixed.

The mixture is pasteurized at a temperature of 80° C. with stirring for 1.5 minutes at a stirrer rotation speed of 1500 rpm. Curd cheese with fillers is packaged hot and cooled to 4°C.

Example 3. In cream with a fat mass fraction of 10%, taken in an amount of 6.0% by weight of the finished product, cryopowders are dissolved: turnips, parsley, white flax - 2.5% by weight of the finished product. Stabisol MS60 is also dissolved in an amount of 2.5% and starch - 2.0%. The mixture is then stirred. The resulting mixture is added to the curd, taken in the amount of 82.0% by weight of the finished product, and mixed.

The mixture is pasteurized at 80° C. with stirring for 1.5 minutes at a stirrer speed of 2000 rpm. Curd cheese with fillers is packaged hot and cooled to 4°C.

Cryopowders comply with the requirements of TU 10.33.25-119-00492931-2021 "Cryopowders from fruits and vegetables".

The results of the organoleptic evaluation of the finished product with different content of cryopowders are presented in Table. 1 organoleptic indicators were evaluated on a 5-point scale.

Recipes for 1000 kg of product without taking into account losses.

The optimal amounts of components in the product formulation are presented in example 2.

Deviation from a given prescription mixture reduces the organoleptic quality indicators, the composition will be unbalanced in terms of the content of useful substances and trace elements.

Compared with the prototype, the proposed method for producing curd cheese allows you to produce a product with high organoleptic quality indicators, intended for a wide range of consumers.

Claims (1)

A method for producing curd cheese, including adding a bacterial starter to pasteurized milk, fermenting until curd is formed, adding fillers, characterized in that milk is normalized to a mass fraction of fat of 2.5% before adding the starter, fillers, which are cryopowders of turnip, parsley and white flax, take 2.5-2.3% of each by weight of the finished product, pre-mix to a homogeneous consistency in cream with a mass fraction of fat of 10%, taken in an amount of 10.0-6.0% by weight of the finished product, add into the mixture of a complex food additive Stabisol MS60 2.5-2.3% by weight of the finished product and starch 2.8-2.0% by weight of the finished product, the resulting mixture is combined with cottage cheese, taken in an amount of 78-82% by weight of the finished product product, mixed, pasteurized at a temperature of 80°C for 1.0-1.5 min, stirring at a speed of rotation of the stirring device 2000-1500 rpm, the mass is packaged hot and cooled.