UA141394U - METHOD OF PRODUCTION OF CHERRY PASTE "GARLIC" - Google Patents

Abstract

A method of producing cheese paste with a functional additive, in which the following is carried out: preparation of raw components, production of sour milk cheese with m. 18%, application of prescription components, mixing of the resulting mixture, pasteurization, packaging and cooling. As a functional additive used 3.0 wt. % dried ground garlic produced by TM "Vprok".

Description

The useful model belongs to the dairy industry and can be used in the production of curd pastes based on sour milk cheese. The method makes it possible to expand the assortment of curd pastes, increase their nutritional value and give the product functional properties.

A known method of producing curd paste enriched with omega-3 fatty acids (Patent

of Ukraine Mo 104784, publ. 25.02.2016, Bull. Mo 4). The proposed cottage cheese paste, enriched with omega-3 fatty acids, has the following composition: low-fat sour milk cheese - 87.5 95, bacterial starter - 2.5 95, linseed oil - 10.0 95. The disadvantage of this cottage cheese paste is that it does not contains natural antioxidants and dietary fibers that have functional properties.

The closest to the claimed method is the method of production of curd paste (Patent of Ukraine Mo 43515, publ. 17.12.2001, Byul. Mo 11), which involves making a mixture of sour milk cheese, fillers and a structure former, mixing the mixture, heat treatment and cooling . Butter is additionally introduced into the mixture, modified starch is used as a structure former, and heat treatment is carried out simultaneously with fine grinding at temperatures of 73-75" and a pressure of 0.8 kgf/cmg with a holding time of 3-5 minutes. The disadvantage of this curd paste is that it does not contain natural fillers that have functional properties.

The useful model is based on the task of developing a method of producing curd paste with functional direction by using garlic powder, which will enrich it with valuable constituent components, will make it possible to expand the assortment of curd pastes with functional direction with improved organoleptic indicators and increase the shelf life.

The task is solved by the fact that the method of production of curd paste with a functional additive, in which the following are carried out: preparation of raw components, production of sour milk cheese with m. 1895, introduction of recipe components, mixing of the resulting mixture, pasteurization, packaging and cooling. As a functional additive, 3.0 wt. 95 dried ground garlic produced by TM "Vprok".

As an additive, dry food garlic powder produced by TM "Vprok" is used -

From dried minced garlic. It contains dietary fiber, trace elements (calcium - 246 mg, iron - 2.3 mg, magnesium - 34 mg, manganese - 2.3 mg, phosphorus - 208 mg, potassium - 545 mg, selenium - 19.3 mg, zinc - 1.6 mg), vitamins (Vi, Ve, Bz, C (42.4 mg), A (12 mg), E (0.1 mg), K (2.3 μg)).

Dried ground garlic produced by TM "Vprok" is added in the amount of 3 g per 100 g of product.

The choice of the optimal amount was based on the principle of preservation of organoleptic and physicochemical parameters characteristic of cottage cheese pastes. When less than 3 g of dried ground garlic is added to the curd mass, there is a decrease in the taste and aroma of the vegetable additive. When applying more than 3 g, too pronounced taste and aroma of garlic was observed.

The method is carried out as follows:

Whole cow's milk is cooled to a temperature of 4:22 "С and reserved for 6-8 hours, then the mixture is normalized according to the mass fraction of fat. Pasteurization at a temperature of 78-807С with a holding time of 20-30 s, after which the mixture is cooled to the fermentation temperature (35 "С), add lactic acid enzyme in the amount of 0.1 g per 1000 kg of milk in the form of a 1 95% solution and MIMO sourdough starter "Syr kislomolochnyi", which includes:

Her assossis of Iasiya vyzr. And asiiv, And asiosossiv Iasiyiz vyrer. Stetotgiv, I asiosossiv Iasiiv zyrzr. Iasiyev

Biomage Oiaseiuiasiizh, which ensures the concentration of all viable cells in normalized milk of 1x105 CFU/cm3. Fermentation lasts 7-9 hours, then the separation of whey and self-pressing to the mass fraction of moisture provided for by the standard takes place. All components of the recipe are added to the finished sour milk cheese, mixed to a homogeneous mass, pasteurized at 68-82 C without exposure, packed and cooled to 2-6" C. During the cooling process, the structure of the product is formed. The shelf life is 14 days.

Examples of the implementation of the method. The method is carried out as described above.

The organoleptic characteristics of "Chasnychok" cottage cheese paste are listed in Table 1

Table 1

Organoleptic indicators of cottage cheese paste "Chasnychok"

Name of the indicator Characteristic

Taste and smell Pronounced cheesy with a pleasant smell and taste of garlic

Consistency and structure Gentle, plastic, smear, sprinkled with garlic

Color Uniform, with a light yellow shade

Appearance Normal

Curd paste "Garlic", which was obtained according to the proposed method, differs from its analogue in increased nutritional value, vitamin composition, trace elements, better organoleptic indicators, extended shelf life without the use of synthetic and chemical stabilizing agents.

Claims (1)

USEFUL MODEL FORMULA The method of production of curd paste with a functional additive, in which the following are carried out: preparation of raw components, production of sour milk cheese with m. 18 95, introduction of recipe components, mixing of the resulting mixture, pasteurization, packaging and cooling, which differs in that 3.0 wt. 95 dried ground garlic produced by TM "Vprok".