UA140392U - METHOD OF PRODUCTION OF SOUR MILK GRAIN CHEESE WITH CRYOPOWN FROM SEAFOOD - Google Patents

Abstract

The method of production of sour milk cheese with cryopowder from seafood includes obtaining skim milk and cream, their pasteurization, fermentation of skim milk with DVS sourdough, fermentation, obtaining a clot, processing the clot, washing and dehydration of grain, adding dried and skimmed grain to dried milk cream (20%), thorough mixing, packaging and storage of products at 4 ± 2 ° C. Seaweed cryopowder is used as a biologically active additive.

Description

The useful model belongs to the dairy industry, in particular to its milk processing branch, namely to the production of granulated sour-milk cheese using seafood cryopowder. A useful model can be used at milk processing enterprises of various forms of ownership, where sour milk cheese is made. The method makes it possible to expand the assortment of "Domashnyi" cheese with original taste properties, as well as to offer them for production in certain biogeochemical regions or with a difficult ecological situation as a high-quality therapeutic and preventive agent.

The crisis conditions of the functioning of food processing enterprises, the complex biogeochemical situation in the region pose a number of technological and social problems for workers in the milk processing industry, namely: the creation of new types of dairy products in order to expand the range of domestic enterprises and increase the list of dairy products of medical and preventive direction.

To solve these problems, a number of methods of production of dairy products have been proposed.

Thus, the well-known "Method of production of granulated sour-milk cheese" (patent KO Mo 2407348), which involves obtaining cream (10 95 mg), which is mixed with dietary fibers, homogenized, pasteurized, cooled to the fermentation temperature, fermented with starters from bifidobacteria and thermophilic lactic streptococci (1:3) and cooled.

Skimmed milk, mixed with a protein component, is pasteurized, cooled to the fermentation temperature and fermented with a starter from lactic acid bacteria, calcium chloride, a milk-coagulating enzyme, mixed and fermented. After fermentation, the clot is processed, the grain is heated, washed and cooled. After drying, the grain is mixed with sour cream and salt.

The well-known "Method of production of homemade sour milk cheese" (Ukrainian patent Mo 68292), which involves obtaining skimmed milk and cream and their pasteurization, fermentation of skimmed milk and fermentation, processing of the obtained curd, washing and dehydration of the cheese grain, adding spices to the dried grain, table salt and milk cream, thorough mixing, packaging and storage of products.

It is also known as "The method of production of sour milk cheese "Home immune" (patent

of Ukraine Mo 94998), which provides for obtaining skimmed milk and cream, their pasteurization,

Fermentation of skimmed milk with OUZ sourdough, fermentation, curd production, curd treatment, washing and dehydration of grain, introduction of biologically active additives, kitchen salt and cream in quantities according to the recipe into dried skim grain, thorough mixing, packaging and storage of products at 4x2 "С .

The above-mentioned known methods of making sour-milk cheeses with the use of plant additives are dedicated to improving the technological process of their production, using a certain set of plant components or their combinations. At the same time, the known methods do not provide for the use of the proposed plant bioadditives in the technology of granulated sour-milk cheese with seafood cryopowder.

The closest analogue is "The method of production of sour milk cheese "Homemade vegetable" (patent of Ukraine Me75052), which includes obtaining skimmed milk and cream, their pasteurization, fermentation of skimmed milk with ЮМ5 sourdough, fermentation, production of curd, treatment of curd, washing and dehydration of grain, introduction into dried defatted grain of biologically active additives of plant origin, table salt and milk base in quantities according to the recipe, thorough mixing, packaging and storage of products at 422 "C. At the same time, the unified spices "12 vegetables and herbs" and the seasoning "Vegetable universal" are used as biologically active additives of plant origin, and milk cream is used as the milk base (Mzhh 20 95). This product has an increased product shelf life, increased biological and nutritional value.

The claimed method and the closest analogue have significant common features: the method includes obtaining skimmed milk and cream, their pasteurization, fermentation of skimmed milk with rmz sourdough, fermentation, obtaining a curd, processing of the curd, washing and dehydrating the grain, adding biologically active additives to the dried skim grain, kitchen salt and milk cream (mzh 20 95), in quantities according to the recipe, thorough mixing, packaging and storage of products at 4h2 "C.

The disadvantages of the closest analogue are that the production of "Homemade vegetable" cheese does not involve the use of cryopowders, in particular, containing seafood.

The proposed method significantly expands the assortment of this type of products for therapeutic and preventive purposes. In addition, the proposed method provides for the production of granulated sour-milk cheese with a new original complex additive - cryopowder from 60 sea cabbage, which gives the cheese original taste properties.

The useful model eliminates the shortcomings of the closest analogue and significantly complements the list of therapeutic and preventive properties of the newly created product, advantageously complements the assortment of sour-milk cheeses with fillers. Fermented milk cheese obtained by the claimed method is a particularly valuable dairy product not only due to its original organoleptic properties, but also because it is enriched with numerous new biologically active substances that increase immunity.

The claimed fermented milk cheese will provide the consumer's body with numerous nutrients and biologically active substances, which at the same time perform such technological functions as providing new organoleptic properties and acting as natural preservatives.

The basis of the useful model is the task of developing a new efficient method of production of granulated sour-milk cheese using cryopowder "Sea kale", economically profitable, convenient for use at milk processing enterprises of various forms of ownership.

The task is solved by the fact that the method of production of granulated sour-milk cheese with cryopowder from seafood, which includes obtaining skim milk and cream, their pasteurization, fermentation of skim milk ЮМ5 with sourdough, fermentation, production of curd, treatment of curd, washing and dehydration of grain, introduction into dried skim milk grain of biologically active additives, kitchen salt and milk cream (mzh 20 9b), thorough mixing, packaging and storage of products at 422 "С, according to a useful model, cryopowder "Sea cabbage" is used as a biologically active additive, with this ratio of components according to by recipe (in g/kg of product): curd grain with mch of moisture 80 95 782.04-621.38 cream 20 90 197.96-348.62 cryopowder "Sea cabbage" 10-20 salt 10 total 1000.

The technical result is achieved by using "Sea Cabbage" cryopowder as a biologically active additive, with the following ratio of components according to the recipe (in g/kg of product): curd grain with moisture content 80 95 - 782.04-621.38; cream 20 95 - 197.96-348.62; "Sea cabbage" cryopowder - 10-20; salt - 10; total - 1000.

At the same time, the recipe of the declared cheese "Homemade with cryopowder from seafood" muzh 4 and 7 U5 varies depending on its fat content (Table 1).

Table 1

Recommended recipes of granulated sour-milk cheese of different fat content with seafood cryopowder - Sour-milk cheese with

Fermented milk cheese from: and seafood

Coo)

The technical result of the method is due to the fact that as a filler in the process of making sour-milk cheese grainy (mzh 4 and 795), standardized cryopowder "Sea cabbage" is added to the dried cheese grain, that is, the nutritional properties of sour-milk cheese and the added cryopowder ensure the quality and nutritional value of the products.

Sea cabbage or kelp is a green or brown algae that grows in northern seas and

Sea of Japan. It contains almost all essential amino acids that the body needs and are very easily absorbed by the human body. The predominant amount is allocated to such amino acids as alanine, aspartic and glutamic amino acids.

In addition, kelp, as a marine plant, contains a large amount of iodine and potassium, which are extremely necessary for our bones, cardiovascular system and thyroid gland. Kelp contains all B vitamins, vitamin C, choline, pantothenic acid, biotin, carotene, folic acid, and inositol.

In our country, sea cabbage is sold in canned or dried form, but one of the unique properties of sea cabbage is that it preserves its healing properties even in preserved and dried form.

Sea cabbage normalizes the activity of the thyroid gland, can significantly increase immunity, lowers the level of blood cholesterol and removes "bad" cholesterol from the body, actively participates in the normalization of metabolism, helps to reduce body weight, treats diseases of the heart and blood vessels, the central nervous system and joints. treats adenoma of the prostate gland, thanks to enzymes and pectins, normalizes the activity of the gastrointestinal tract, removes impurities and toxins, removes radionuclides, heavy metal salts and antibiotic decay products from the body.

So, the proposed cryopowder contains a whole set of useful and nutritious substances, positively affects the technological and taste properties of cheese, determines its energy and biological value.

Thus, the method claimed by us involves the use of cheese grain of the appropriate fat content as a milk base, and the cheese obtained by the claimed method combines biologically active substances contained in both cheese and "Sea Cabbage" cryopowder.

During the patent and information search, the applicant found a technical solution (Method for the production of sour milk cheese "Domashniy ovochevy", patent of Ukraine Me75052), which contains the largest number of essential features in common with the claimed one: the method includes obtaining skimmed milk and cream, their pasteurization, fermentation of skimmed milk YU5 with sourdough, fermentation, getting a clot, treatment of the clot, washing and dehydrating the grain, adding biologically active additives, table salt and milk cream (mzh 20 95) to the dried defatted grain, in quantities according to the recipe, thorough mixing, packaging and storage of products at 4x2 "S.

The claimed method belongs to the food industry, in particular to the milk processing industry

From the industry, namely to methods of production of granulated sour-milk cheese using domestic cryopowder "Sea cabbage". A useful model can be used at dairies, dairies and other milk processing enterprises of various forms of ownership that manufacture or will manufacture dairy products in regions with complex, degraded ecology, for the prevention and treatment of a separate spectrum of ailments.

Implementation of the claimed method is carried out as follows: 1. Organoleptic evaluation of milk is carried out, all technological indicators are examined. 2. Heat to 35-40 "C and separate to obtain cream with a fat content of 20-95. 3. Cream is pasteurized (92:22 "C), cooled to (26-30 "C), homogenized at 10.0-15.0 mPa , cooled to 5-8 "C and stored for 10-12 hours. 4. Skim milk is pasteurized (72:22 "С) for 15-20 seconds, cooled to 32 70. 5. YUM5 starter, anhydrous calcium chloride, rennet are added to the skim milk, mixed and fermented for 4-4.5 hours. 6. Cutting and thermomechanical and temperature treatment of the newly formed cheese clot are carried out. 1. The cheese grain is washed and dehydrated. 8. The prescribed amount of salt is mixed with the proposed cryopowder "Sea cabbage". 9. The appropriate amount of milk cream is added to the skimmed cheese grain (to obtain cheese with 4 and 7 95) and mix with a mixture of salt and "Sea cabbage" cryopowder. 10. Pack the finished product in polystyrene cups (400 g each). 11. Cool the product to 4:52 "С and store in refrigerators.

The effectiveness of the claimed method is confirmed by an example of its specific implementation. 4.2. An example of specific use of the method.

For the production of granulated sour-milk cheese (husbands 4 and 7 95) with "Sea cabbage" cryopowder, it is necessary to add 10 kg of salt mixed with 10- 20 kg of "Sea Cabbage" cryopowder and mix with 197.96-348.62 kg of milk cream (husband 20 95).

Mix everything thoroughly in a mixer and cool to 2-4 76.

The received samples of cheese with cryopowder "Sea cabbage" have the following organoleptic indicators, presented in Table 2. (510)

Table 2

Organoleptic characteristics of sour-milk granular cheese with cryopowder from seafood p" zp Sour-milk cheese with Sour-milk cheese with

Homemade cheese: y - y

The name of the event indicator cryopowder with cryopowder from traditional. oh about seafood (husband 4 Fo) | seafood (mzh 7 90

Soft cheese mass with

Consistency and well-defined Soft curd mass with well-defined grains appearance | Grains covered in green, covered with cream

Clean, Clean, sour milk, with IClean, salty,

The taste and smell of sour milk, without a barely perceptible aftertaste.

Color White or with a light green tint, uniform throughout | Green color of added spices throughout the entire mass, uniform throughout the mass

Physicochemical characteristics of finished samples of sour milk cheese with cryopowder from seafood are presented in Table 3.

Table C

Physico-chemical characteristics of sour-milk granular cheese with cryopowder from seafood p" «-y | Sour-milk cheese | Sour-milk cheese

Homemade cheese : y : y event with cryopowder from with cryopowder from

The name of the indicator is traditional and . seafood seafood

Mass fraction of fat, 90, not ru, 2, 4.0 7.0 4.0 7.0 less

Mass fraction of moisture, 95, not ! oh, 76 78 more

Mass fraction of table salt, 9; In | 10 1.0 1.0 10 no more

Acidity, "T, not more than 148 to 146

Temperature at the time of release from the enterprise, "C, no more

Phosphatase -201-1

Active acidity, pH, within| 3.6-4.4 | 3.6-4.4

Energy value (kcal 100 g r ts ( 108 113 164 prod.)

Thus, the research results obtained in the example of a specific implementation of the claimed method confirm its effectiveness.

Advantages of the proposed method: - the presence of numerous nutrients increases the biological and nutritional value of the proposed sour-milk cheese; - as a result of the use of "Sea Cabbage" cryopowder, the product acquires new taste and therapeutic and preventive properties; - the domestic range of products for medical and preventive purposes has been expanded.

Claims (1)

USEFUL MODEL FORMULA The method of production of granulated sour-milk cheese with cryopowder from seafood, which includes obtaining skimmed milk and cream, their pasteurization, fermentation of skimmed milk with OM sourdough, fermentation, obtaining curd, curd processing, washing and dehydrating the grain, adding biologically active substances to the dried skim grain additives, table salt and milk cream (husband 20 95), thorough mixing, packaging and storage of products at 422 "С, which differs in that as a biologically active additive, cryopowder "Sea Cabbage" is used, with this ratio of components, according to the recipe ( in g/kg of product): cheese grain with mch of moisture rne grain 782.04-621.38 80 to cream 20 95 197.96-348.62 cryopowder "Sea rioporo R 10-20 cabbage salt 10 total 1000.