UA128263U - COMPOSITION OF INGREDIENTS FOR PREPARATION OF SWEET CHEESE DESSER - Google Patents

Abstract

The composition of the ingredients for the preparation of sweet cheese dessert contains sour milk cheese, sugar, curd cheese, stabilizer and flavoring. Additionally contains the spice "Milk spices" and vanillin, as the stabilizer composition contains modified starch "LYCKEBY CAREFUL" or "MICROLYS", and as a flavoring - Chia seeds, in the following ratio of these components, wt. %: low-fat sour milk cheese65,0-75,0Chia seeds1,5-2,5sugar sand7,5-8,5vaniline0,5-0,8spice "Milk spices" 0,2-0,5modified starch "LYCKEBY CAREFUL" or " MICROLYS "1.0-2.5 cheese whey.

Description

The useful model belongs to the food industry, in particular to the dairy industry, namely to the production of cheese desserts.

The closest analogue to the proposed useful model is the composition of ingredients for the preparation of a cheese dessert, the recipe of which includes: sour milk cheese (30.0-85.0 95), sugar (3.0-9.0 95), fruit and/or vegetable powder ( 0.3-4.5 95), pieces of fruit and/or vegetables (0.3-1.5), OMA stabilizer (0.3-1.0), whey (15.0-45.0) | see . patent of Ukraine Mo 36208

IPC A2ZS 23/00, published on April 16, 2001. Bull. Mo 3).

This composition of the ingredients of the cheese dessert was chosen as the closest analogue.

The closest analog and the claimed useful model have the following common features: - protein component (in the closest analog, sour-milk cheese); - flavor filler (the closest analogue is fruit powder and pieces of fruit); - stabilizer (the closest analogue is the OMA stabilizer); - granulated sugar; - cheese whey.

But the well-known cheese dessert has the following disadvantages: - a pressing operation of sour-milk cheese is required to achieve a mass fraction of moisture of 65 90; - the use of a high price stabilizer; - deficiency of polyunsaturated fatty acids; - short shelf life of the finished product (10-12 days).

The useful model is based on the task of creating a composition of ingredients for the preparation of a sweet cheese dessert, in which, by using the modified starch "I/MSKEVU SAVERIOI" or "MISNOIM5", which prevents syneresis, reduces the cost of the cheese product to 2095, and by adding the seeds of the grain culture Chia , to cover the deficiency of polyunsaturated fatty acids in the product, to enrich it with dietary fibers, which makes it possible to use less starch and extend the shelf life.

The task is solved by the fact that the composition of ingredients for the preparation of a sweet cheese dessert, containing sour milk cheese, granulated sugar, cheese whey, stabilizer and flavor filler, according to the useful model, additionally contains the seasoning "Milk spices" and vanillin, as a stabilizer, the composition contains a modified starch "USKEVM SAVERIA" or "MISVOI 5", and as a flavoring additive - Chia seeds, according to the following ratio of the specified components, mass. 9: sour milk cheese 65.0-75.0 low-fat Chia seeds 1.5-2.5 granulated sugar 7.5-8.5 vanillin 0.5-0.8 seasoning "Milk spices" 0.2-0, 5 modified starch "MOSKEVO SAVERISHI", or 1.0-2.5 "MISVOI 5" cheese whey, the rest.

The use of chia seeds in a cheese dessert enriches the product with polyunsaturated fatty acids, namely Omega-3 and Omega-b; valuable vegetable proteins; carbohydrates; phenolic compounds - kaempferol, quercetin, myricetin, chlorogenic acid; has a good moisture-retaining capacity (therefore, the preparation of sour-milk cheese excludes the operation of pressing to a mass fraction of moisture 65 95); gives a taste sensation of the presence of fat in the product and increases the antioxidant properties of the finished product. Also, an important feature of Chia seeds is the absence of gluten in its chemical composition.

The partial use of cheese whey in the process of preparing a cheese dessert allows the process of swelling of Chia seeds and modified starch "I! USKEVU" to be carried out qualitatively

SAVERSHI", or "MISVOI 5", increases the quality of the cheese structure, increases the biological value of the cheese dessert due to irreplaceable amino acids and reduces its cost. At the same time, the mass fraction of the modified starch "I MSKEVM SAVERIII", or "MISVOI U5" decreases.

The addition of "Milk Spices" seasoning, which includes turmeric, saffron, nutmeg, ginger and cinnamon, improves the sensory and antioxidant properties of the cheese dessert.

The production process of a sweet cheese dessert with a vegetable biocorrector begins with the production of the main recipe ingredient - sour milk cheese.

Fermented milk cheese for the production of cheese dessert is made in the traditional way using leaven directly applied by the acid-rennet method of coagulation.

Raw pre-cleaned milk is heated to a temperature of (4555)C, separated on a separator-cream separator to obtain skim milk and cream. The cream is cooled to a temperature of (4242)C and sent to the workshop for the production of sour cream.

Skimmed milk is pasteurized at a temperature of (7842) C with a holding time of 20-30 seconds, cooled to the fermentation temperature (28:2)" C. Calcium chloride, lactic acid enzyme, and directly added starter are added to the milk prepared for fermentation.

The end of the duration of fermentation is determined by visual assessment and by the acidity of the curd.

Then the clot is cut and left alone for 40-60 minutes. siphon The clot is poured into calico or mylar bags and spread evenly for self-pressing. After self-pressing, the bags with cheese are placed in the Mitrofanov cooler, where the process of pressing and cooling the cheese takes place due to the rotation of the drum and the supply of brine to the drum tubes. Pressed sour milk cheese has a temperature of about 10 C and a relative humidity (80:55) of Fo.

Bulk components (sugar-sand, vanillin, modified starch "/ MSKEVM SAVERIA", or "MISVOI 5", Chia seeds, seasoning "Milk spices") are sifted on vibrating sieves that have magnets for catching ferodomes. The absence of lumps in dry components increases their moisture content and dispersion during the swelling process.

Chia seeds and modified starch "USKEVMU SAVERIA" or "MISVOI 5" are mixed and poured with pasteurized cheese whey with thorough mixing in a ratio of 1:1, left for 20 minutes. for swelling of dry substances. Granulated sugar, vanilla and seasoning "Milk spices" are mixed separately.

The components prepared according to the recipe are mixed with thorough mixing and rubbing in a cutting machine and packed in plastic cups with a volume of 200 dm3.

The shelf life of sweet cheese dessert with vegetable biocorrector is 14 days at temperature (4242)76.

Example 1.

Prepared a sweet cheese dessert, as shown above. The components were taken in the following ratio, mass. for: low-fat sour milk cheese 70.0 Chia seeds 2.0 granulated sugar 7.0 vanillin 0.7 seasoning "Milk spices" 0.4 modified starch 20 "MUSVOY 5" cheese whey 17.9

The cheese dessert with a vegetable biocorrector had a white with a creamy color, uniform throughout the mass with the presence of gray chia seeds, the viscosity necessary for packaging, sour milk, buttery with a hint of honey, sweet taste and a pleasant sour milk with a feeling of turmeric and a smell of vanilla.

The product obtained according to the given example had high nutritional indicators of the dessert, increased storage stability and an extended shelf life of up to 14 days.

Example 2.

Prepared a sweet cheese dessert, as shown above. The components were taken in the following ratio, mass. for: low-fat sour milk cheese 65.0 Chia seeds 1.5 granulated sugar 7.5 vanillin 0.5 seasoning "Milk spices" 0.2 modified starch 10 "MOSKEVU SAVERIG" cheese whey 243.

The cheese dessert with a vegetable biocorrector had a white color with a creamy tint, uniform throughout the mass with a slight presence of gray chia seeds, the viscosity necessary for packaging, a sour-milk, buttery, sweet taste with a hint of honey and a pleasant sour-milk smell with a sense of vanilla.

The product obtained according to the given example had high nutritional indicators of the dessert, increased storage stability and an extended shelf life of up to 14 days.

Example 3.

A sweet cheese dessert was prepared as described above. The components were taken in the following ratio, mass. for: low-fat sour milk cheese 75.0 Chia seeds 2.5 granulated sugar 8.5 vanillin 0.8 seasoning "Milk Spices" 0.5 modified starch 25 "MISHVOI 5" cheese whey 10.2.

The cheese dessert with a vegetable biocorrector had a white color with a creamy tint, uniform throughout the mass with a pronounced presence of gray chia seeds, the viscosity necessary for packaging, a sour-milk, buttery, honey-tinged sweet taste and a pleasant sour-milk with a sharp sensation of turmeric and the smell of vanilla .

The product obtained according to the given example had high nutritional indicators of the dessert, increased storage stability and an extended shelf life of up to 14 days.

Claims (1)

FORMULA OF THE USEFUL MODEL A composition of ingredients for preparing a sweet cheese dessert containing sour milk cheese, granulated sugar, cheese whey, a stabilizer and a flavor filler, which is distinguished by the fact that it additionally contains the seasoning "Milk spices" and vanillin, as a stabilizer the composition contains modified starch "IMSKEVM SAVERIOI" or "MISVOI 5", and as a flavor additive - Chia seeds, according to the following ratio of the specified components, weight. 9: low-fat sour milk cheese 65.0-75.0 Chia seeds 1.5-2.5 granulated sugar 7.5-8.5 vanillin 0.5-0.8 "Milk spices" seasoning 0.2-0, 5 modified starch "MOSKEVU SAVERIA" or 1.0-2.5 "MISVOI 5" cheese whey the rest. 0 Computer keyboardA. Kryzhanivskyi.d (00000000 Ministry of Economic Development and Trade of Ukraine, str. M. Hrushevsky, 12/2, m. Kyiv, 01008, Ukraine SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601