UA125024U - METHOD OF SOFTWARE PRODUCTION - Google Patents

Abstract

The method of production of soft cheese includes normalization, pasteurization, introduction of the coagulant, keeping the cheese bunch at a temperature of coagulation, removal of whey, cheese formation, self-pressing, cooling, packaging. The rhubarb juice of the rhubarb in the amount of 7.5-8.5% is used as a coagulant, at a coagulation temperature of 91 ... 92 ° C.

Description

The useful model belongs to the food industry, in particular to the production of dairy products, namely to the method of making soft cheese with thermal acid coagulation of proteins.

A known method of producing soft cheese (patent SHA Mo 92595, publ. 26.08.2014 Bull. Mo 16), which includes normalization of milk by mass fraction of fat, pasteurization, introduction of coagulant, keeping the curd curd at the coagulation temperature, removal of serum, formation of cheese , self-pressing, salting, cooling. Sourdough with an acidity of 180-250" is used as a coagulant in the amount of 5-8 95 from the mass of normalized milk.

Normalization of milk is carried out according to the mass fraction of fat, pasteurization of normalized milk at a temperature of 93...95 "С, introduction of a coagulant - industrial leaven prepared on skimmed milk by fermenting it with pure cultures of acidophilic bacilli of the non-mucous race, acidity 180...2507T, in the amount 5-8 96 from the mass of normalized milk, keeping the curd curd at a temperature of 93...95"C for up to 5 minutes, removing the whey and forming the cheese, self-pressing the cheese in cheese molds for 10-15 minutes, salting the cheese heads with dry salt, cooling the heads cheese in a chamber with a temperature of 8-10 "С for 12-18 hours. Sourdough is prepared on skim milk, which is pasteurized at a temperature of 9572 with a holding time of 45 minutes, cooled to a temperature of 37...39 "С and 5 95 of secondary sourdough is added. Milk coagulation occurs after 5...8 hours.

The disadvantage of this method is the need to prepare sourdough on skim milk for a long time, while energy costs for maintaining the temperature of the process increase.

The useful model is based on the task of improving the method of producing soft cheese due to the intensification of thermoacidic precipitation of milk proteins with organic acids, which are components of rhubarb juice.

The task is solved by the fact that in the method of producing soft cheese, which includes normalization, pasteurization, coagulation of milk proteins, whey separation, self-pressing, cooling, packaging, according to a useful model, the juice of the ground part of rhubarb is used as a coagulant in the amount of 7.5 -8.5 9o, with a coagulation temperature of 91...92. 276.

The causal relationship between the set of proposed features and the expected technical result is as follows.

In this technology, the ground part of rhubarb (VNeit) was chosen as a coagulant (RST of the Ukrainian SSR 299-89 Fresh rhubarb. Technical conditions, valid until 01.01.2018; DSTU 8623:2016 Fresh rhubarb.

Technical conditions, valid from 01.01.2018), which was crushed for 2-3 minutes. until a homogeneous mass is reached.

The choice of the optimal amount of coagulant at the level of 7.5-8.595 is connected with the need to obtain the maximum amount of curd from the normalized mixture while preserving the organoleptic indicators characteristic of classic soft cheese. Adding a coagulant in an amount greater than 8.5 95 causes a sour taste, and when adding less than 7.5 905, there is a complication of the self-pressing process. In addition, the optimal amount of vegetable coagulant will enrich the product with vitamins, dietary fibers, and micro- and macroelements.

The juice of the ground part of rhubarb is added to a normalized mixture pre-heated to a temperature of 91...92 76 to carry out the process of simultaneous coagulation of all milk proteins, slightly mixed until the formation of a clot. The above-mentioned temperature regimes provide a complex effect on milk proteins of high temperatures and acidic reagents, which leads to maximum complete coagulation of both casein and whey proteins.

The method is carried out as follows:

Normalized milk must comply with current regulatory documentation, the ground part of rhubarb - PCT of the Ukrainian SSR 299-89 Fresh rhubarb. Technical conditions, valid until 01.01.2018; DSTU 8623:2016 Fresh rhubarb. Technical conditions, valid from 01.01.2018.

The milk is normalized, pasteurized, the juice of the ground part of rhubarb is added in the amount of 7.5-8.5 95. The thermoacidic coagulation process is carried out at a temperature of 91...92 "С with a holding time of 2-4 minutes, with subsequent removal of whey, formation of cheese, self-pressing , cooling and packing.

Examples of the implementation of the method are given in the table:

Table

Technological parameters

Production of soft cheese, organoleptic indicators of the product

And hold for 2-4 minutes. adj. - - Conclusion

Quantity Consistency. taste and rhubarb juice, temperature, external color, aroma, and appearance

Clean, : - 205 | Organoleptic milky, barely noticeable. and indicators are not

Homogeneous, | not light- ; . . . completely 1 7 liquid, not expressed |green, : : . . satisfy the formed taste and uniform for | Zymogy aroma in its entirety. consumers of rhubarb

Clean; - Light- Organoleptic with | 80 | 95 | dairy with ;

Homogeneous, green, indicators ' flavor: . . soft uniform for | requirements 4 8,5 92 and aroma|" . . the whole mass | of rhubarb consumers

Sour, too Too Organoleptic. - |expressed, the indicators are not

Homogeneous, | expressed - 94 I . green, satisfying mild taste and : . . uniform for | requirements aroma and, the whole mass | consumers of rhubarb

Conclusion: the proposed method of production of soft cheese with the juice of the ground part of rhubarb allows more effective use of whey proteins of milk raw materials, increasing the biological value of the produced products due to the joint coagulation of all milk proteins with a better balanced amino acid composition.

It is optimal to add 7.5-8.595 g of juice of the ground part of rhubarb to ensure the appropriate organoleptic indicators of soft cheese that meet the requirements of consumers, namely, the consistency is uniform, soft, the taste is pure milk with a light taste and aroma of rhubarb, the color - light green, uniform throughout the mass.

Claims (1)

USEFUL MODEL FORMULA The method of producing soft cheese, which includes normalization, pasteurization, introduction of coagulant, keeping the curd at the temperature of coagulation, removal of whey, formation of cheese, self-pressing, cooling, packaging, which is distinguished by the fact that the juice of the ground part of rhubarb is used as a coagulant in the amount of 7.5-8.5 9o, at the coagulation temperature of 91...92 76.