RU2802075C1 - Method for obtaining enriched functional curd - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for the production of enriched cottage cheese includes the acceptance and initial processing of milk, purification and normalization for fat, taking into account the protein content, pasteurization and cooling to the fermentation temperature, followed by the fermentation of milk with a starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, temperature 30±2°C, adding calcium chloride in the form of a 30-40% aqueous solution and acidin-pepsin at the rate of 5 g per 100 kg of milk, after which the milk is stirred for 10-15 minutes, followed by fermentation for 4-6 hours, temperature thirty ±1°C, until a clot is formed with an acidity of 60±5°T and cutting the clot until the whey is separated from it, then packing into lavsan bags and pressing the clot for 1-4 hours with cooling to a temperature of 20-25°C, packaging and labelling, as well as additional cooling of the finished curd to a temperature 4±2°C.

EFFECT: product with pronounced functional properties.

1 cl, 3 dwg, 1 ex

Description

State of the art

A known method for producing a curd product in a continuous flow method, which involves pasteurization of skimmed milk at a temperature of 96-98°C with a holding time of 4-5 minutes, the introduction of rennet into milk cooled to a temperature of 6-8°C, and fermentation. Then, after the end of fermentation and heating, a solution of calcium chloride is added to the resulting mixture to achieve an active acidity of 6.4 units. pH or whey, fermented with acidophilus bacillus, until an active acidity of 5.4 units is reached. pH followed by heating to 43-45°C and stirring. Whey is separated from the resulting clot, and the resulting fat-free cottage cheese is mixed with cream and flavorings. Then cooled and packaged [Patent No. 2273143, A23C 23/00].

The closest in technical essence and achieved positive effect and adopted by the authors as a prototype is a method for the production of cottage cheese, including the preparation of raw materials, pasteurization, the introduction of starter, calcium chloride, milk-clotting enzyme, mixing, ripening, processing the resulting clot, thermization, cooling and packaging (see Stepanova L.I. Handbook of Dairy Technologist Technology and Recipes In three volumes Vol. 1. Whole milk products St. Petersburg: GIORD, 1999, p.

The disadvantages of the above method are: the duration of the fermentation process (6 - 8 hours), and a short shelf life. In addition, the product obtained by the known method has a relatively low nutritional and biological value.

Since cottage cheese is traditionally considered a dietary protein product, and the majority of the population consumes cottage cheese and curd products almost daily, it is advisable to enrich these products with substances that have a positive effect on the activity of the human gastrointestinal tract (GIT). Curd products prepared in this way have an increased nutritional value (vitamin and mineral), which expands the range of functional products.

Disclosure of invention

The technical objective of the invention is to obtain enriched cottage cheese with pronounced functional properties of the finished product (Fig 1), due to the presence of antioxidants (betaine), dietary fiber (povidone, calcium stearate, sorbitol) and trace elements (silicon), as well as expanding the range of dairy products for healthy and preventive nutrition.

The technical result that can be achieved with the help of the present invention is that instead of a milk-clotting enzyme, when producing cottage cheese by the acid-rennet method, a complex preparation acidin-pepsin is introduced, the main components of which are the antioxidant betaine and pork pepsin.

The technical result of this method for the production of enriched cottage cheese is achieved using technological methods, including the acceptance and initial processing of raw milk, after which the milk is subjected to centrifugal cleaning and normalization for fat, taking into account the protein content in milk according to the formula:

W _nm \u003d B _m K _lane.

where: W _nm - mass fraction in normalized milk,%,

B _m - mass fraction of protein in the original milk,%,

K _lane - conversion factor of 0.20-0.28 to obtain cottage cheese with a fat content of 5%,

- pasteurization of milk at a temperature of 78±2°C with an exposure of 15-20 s and cooling to the fermentation temperature;

followed by fermentation of milk with a starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris temperature 30±2°C by adding calcium chloride in the form of a 30-40% aqueous solution and acidin-pepsin at the rate of 5 g per 100 kg of milk, after which the milk is stirred for 10-15 minutes, followed by fermentation for 6-8 h temperature 30 ± 2 ° C until a clot is formed with an acidity of 60 ± 5 ° T and the clot is cut until the whey is separated from it, then the packing is carried out in lavsan bags and the clot is pressed for 1-4 hours with cooling to a temperature of 10 ± 2 ° C, packaging and labeling, as well as additional cooling of the finished curd to a temperature of 4±2°C.

In 5 g of acidin-pepsin, the content of active substances is: betaine hydrochloride - 4 g, porcine pepsin (in terms of 100% pepsin) 10 mg; excipients: povidone-K25 (has an antitoxic effect) - 240 mg, colloidal silicon dioxide (sorbent) - 104 mg, calcium stearate (emulsifier) - 50 mg, sorbitol (detoxification, choleretic, osmotic effect) - up to 12.6 g.

The technical task of the invention is achieved by the fact that a method for the production of enriched cottage cheese, including the preparation of raw milk, pasteurization, the introduction of a starter, calcium chloride, an acidin-pepsin preparation (instead of a milk-clotting enzyme), mixing, ripening, processing the resulting clot, thermization, cooling and packaging, differs in that the drug acidin-pepsin is introduced instead of the milk-clotting enzyme, while enrichment of the finished product - cottage cheese with the antioxidant food additive betaine, which is part of the drug acidin-pepsin, is achieved. The concomitant positive effect of enrichment with betaine is the possibility of prolonging the shelf life of the product. Pepsin acid contains betaine hydrochloride, which is the acidic form of betaine, a vitamin-like substance found in grains and other foods. It is a vitamin derived from the choline found in sugar beets. It contains organically bound nitrogen and has a pronounced lipotropic effect. Betaine hydrochloride also helps to neutralize lactic acid and reduce the toxicity of harmful homocysteine, a protein intermediate produced during the conversion of the amino acid methionine. In 2017, the European Food Safety Authority concluded that betaine is safe “as a novel food that should be consumed at a maximum intake level of 6 mg/kg body weight per day in addition to consumption from the main diet.”

Experimentally proved the possibility of improving the composition of cottage cheese (Fig. 1) in terms of antioxidants, dietary fiber and trace element - silicon, due to the introduction of the drug acidin-pepsin.

Brief description of the drawings

On the figure 1 - Nutritional value of enriched cottage cheese

On the figure 2 - Requirements for milk quality indicators

On the figure 3 - Characteristics of raw milk for the production of cottage cheese

Implementation of the invention

The method for producing enriched cottage cheese includes:

- acceptance and initial processing of raw milk. Upon acceptance, milk is evaluated according to organoleptic and physico-chemical parameters (Fig. 2).

- the received milk is subjected to centrifugal cleaning and normalization in terms of fat to obtain cottage cheese of a given fat content (5%). Normalization is carried out taking into account the protein content in milk according to the formula (1):

W _nm \u003d B _m K _lane. (1)

where: W _nm - mass fraction in normalized milk,%

B _m - mass fraction of protein in the original milk,%

K _lane - conversion factor, which is 0.20-0.28 to obtain cottage cheese with a fat content of 5%;

- pasteurization of milk at a temperature of 78±2°C with an exposure of 15-20 s and cooling to the fermentation temperature;

- fermentation of milk with a prepared starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. creamoris (3 kg of starter per 100 kg of milk) (temperature 30±2°C);

- adding calcium chloride to milk in the form of a 30-40% aqueous solution at the rate of 10-15 g of anhydrous salt per 100 kg of milk and the drug acidin-pepsin. The drug acidin-pepsin is applied at the rate of 5 g per 100 kg of milk;

- mixing milk after fermentation for 10-15 minutes;

- fermentation of milk for 6-8 hours (temperature 30±2°C) until a clot is formed with an acidity of 60±5°T;

- cutting the clot and separating the serum from it;

- packing (in lavsan bags) and pressing the clot for 1-4 hours;

- cooling the finished curd to a temperature of 10±2°C;

- packaging and labeling of finished cottage cheese;

- additional cooling of the finished curd to a temperature of 4±2°C.

An example of a specific implementation of the method for the production of enriched cottage cheese:

Example . Method for the production of 5% enriched cottage cheese.

The method for the production of enriched cottage cheese 5% fat content is as follows. At the first stage, raw milk is accepted in terms of quantity and quality in accordance with the requirements of GOST 31449-2013 Raw cow's milk. Specifications. The raw milk received complied with the requirements indicated in FIG. 3.

Set the fat content of the mixture to obtain cottage cheese using the formula (1): W _nm = B _m K _per = 3.2 0.24 = 0.8. Based on this, 80 kg of milk is separated and skimmed milk is obtained, which is mixed with 20 kg of whole milk. The resulting mixture is pasteurized at a temperature of 78±2°C with a holding time of 15-20 s, cooled to a fermentation temperature of 30±1°C, sent to a bath, where they are immediately fermented with a starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. creamoris (3 kg of starter per 100 kg of milk), 150 ml of 30% calcium chloride solution and 5 g of acidin-pepsin with stirring. Immediately after fermentation, the mixture is stirred for 10-15 minutes and left alone for fermentation. Fermented for 4-6 hours to achieve an acidity of 60-65°T. The resulting clot is destroyed with gentle stirring and poured into lavsan or calico bags. Whey is separated from the clot, cooled to a temperature of 20-25°C, then the finished curd is removed from the bags and cooled to 4±2°C. The yield of cottage cheese from 100 kg of milk is 30.0 - 30.5 kg.

The use of this invention will increase the shelf life of the finished product, expand the range of enriched functional products, since when using the acidin-pepsin preparation, cottage cheese is enriched not only with the antioxidant betaine, but also with dietary fiber povidone, calcium stearate, sorbitol and silicon trace element. According to organoleptic parameters, this cottage cheese had a soft, spreadable texture with or without noticeable particles of milk protein; pure sour-milk taste and smell; white or creamy color.

Claims (7)

A method for the production of enriched cottage cheese, including the acceptance and initial processing of raw milk, after which the milk is subjected to centrifugal cleaning and normalization for fat, taking into account the protein content in milk according to the formula W _nm \u003d B _m K _lane, where W _nm - mass fraction in normalized milk,%, B _m - mass fraction of protein in the original milk,%, K _lane - conversion factor of 0.20-0.28 to obtain cottage cheese with a fat content of 5%, pasteurization of milk at a temperature of 78±2°C with an exposure of 15-20 s and cooling to the fermentation temperature; followed by fermentation of milk with a starter consisting of mesophilic starter cultures Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris, temperature 30±2°C, by adding calcium chloride in the form of a 30-40% aqueous solution and acidin-pepsin at the rate of 5 g per 100 kg of milk, after which the milk is stirred for 10-15 minutes, followed by fermentation for 4 -6 hours, temperature 30±1°C, until a clot is formed with an acidity of 60±5°T and the clot is cut until the whey is separated from it, then the packing is carried out in lavsan bags and the clot is pressed for 1-4 hours with cooling to a temperature 20-25°C, packaging and labeling, as well as additional cooling of the finished curd to a temperature of 4±2°C.