UA141397U - METHOD OF PRODUCTION OF PROCEED CHEESE WITH DRY FOOD EXTRACT OF WALNUT LEAVES - Google Patents

Abstract

A method of producing processed cheese with dry food extract of walnut leaves, in which the following stages are performed: preparation of raw materials, introduction of a mixture of melting salts and structurant, mixing of the obtained cheese mass, its melting, packing, cooling. 5% of dry food extract of walnut leaves produced by NVK Vilarus LLC was used as a functional ingredient.

Description

The useful model belongs to the dairy industry and can be used in the production of processed cheeses. The method makes it possible to expand the range of processed cheeses, increase their nutritional value and give the product functional properties.

There is a known method of obtaining pasty processed cheese of the emulsion type (Patent

of Ukraine Mo 71798 publ. 15.12.2004, Bull. Mo 12) includes: heating cheese with fat with the addition of melting salt in an aqueous solution and melting the mixture at 75-80 "C for 15-25 minutes. As cheese, skimmed sour milk cheese is used with the addition of food additives and dry cow's milk. As fat - vegetable refined deodorized sunflower or corn oil.As a melting salt in an aqueous solution, a mixture of sodium citrate and sodium pyrophosphoric acid is used in a ratio of 3:1.

The main drawback in the proposed method of production of pasty processed cheese of the emulsion type is that there are no stages of the technological process (washing, cleaning, cutting into pieces of hard cheese, grinding).

A known method of producing processed cheese (Patent of Ukraine Me48881, publ. 25.08.2002,

Bul. Mo 8), which includes the preparation of raw components of sour milk cheese with a fat content of 5.0-9.0 95, cream with a fat content of 25-45 95, butter, dry skimmed milk and water, introduction of melting salts and a stabilizer, mixing of the obtained components, their melting , packaging, cooling. Pre-prepare a mixture of sour milk cheese with salt - a solvent and keep it for 3-4 hours, after which the last components and table salt are added. At the same time, modified starch is used as a stabilizer.

The disadvantage of the processed cheese production method is the insufficient balance of the main nutrients, which is due to the absence of biologically active components in its composition

The closest to a useful model is the method of production of pasty processed cheese (Patent of Ukraine Mo 107296, publ. 10.12.2014, Byul. Mo 23), which includes the preparation of raw components, introduction of a mixture of salts - solvents and a structure former, mixing of the obtained cheese mass, its melting , packaging, cooling, according to the invention, in the process of melting in 1-2 minutes, before the end of the melting process, powdered mushroom filler is introduced in the amount of 10-15 95 from the weight of the product.

The disadvantage of the method is that processed cheese with a mushroom filling

Z0 is characterized by a low mineral composition, low functional properties, which makes it uncompetitive.

The useful model is based on the task of developing a method of producing functional processed cheese by using a dry extract of walnut leaves, which will ensure the enrichment of the cheese with valuable components, and will make it possible to expand the range of functional processed cheeses with improved organoleptic indicators.

The task is solved by the fact that the duration of the technological process is reduced, the loss of raw materials is reduced, and the nutritional value is increased.

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

Dry food extract of walnut leaves is used as an additive

"NVC Vilarus" LLC. It contains: fiber, protein substances, vitamins (A, VI, Vb, PP, Si b), macro- and microelements (iodine - 595, phosphorus, potassium, sodium, calcium, manganese, copper, ferrum, zinc, fluorine).

Dry food extract of walnut leaves produced by LLC "NVC Vilarus" is added in the amount of 595 from the amount of raw materials. The choice of the optimal amount was based on the principle of preservation of organoleptic and physicochemical indicators characteristic of processed cheeses. When adding less than 5 95% of the dry food extract of walnut leaves to the cheese mass, there is a decrease in quality, high fluidity, and a weak taste of the herbal additive. When applying more than 7 95% dry food extract of walnut leaves, a coarser, denser consistency, too pronounced taste and aroma of walnut leaves, too saturated grayish-greenish color were observed.

The method is carried out as follows:

The raw components are prepared for melting and introduced into the boiler, and at a temperature of 40:22 C, a dry mixture of the structure former with salt - the solvent and water is added. The curd mass is melted at a temperature of 85:2 "С with a holding time of 15 minutes. 1-2 minutes before the end of melting, dry food extract of walnut leaves of LLC "NVC Vilarus" is introduced in the amount of 5 95 from the weight of the product. The product is cooled to 70:22 " C and sent to packaging.

The organoleptic characteristics of processed cheese with dry food extract of walnut leaves are given in the table.

Table

Organoleptic indicators of processed cheese with dry food extract of walnut leaves

Name of the indicator Characteristic

Taste and smell Pronounced cheesy, moderately spicy, slightly sour with a pleasant taste of walnut leaves

Consistency and structure Gentle, plastic, slightly smooth, uniform

Color Uniform, with a yellow-greenish tint

Appearance Normal

Thus, the proposed method of production of processed cheese with dry food extract of walnut leaves is characterized by increased nutritional value - enriched with vitamins (A, VI, Vb, PP, C), iodine, organic acids, minerals, fiber, with a pleasant taste, satisfactory organoleptic indicators, makes it possible to expand the assortment and give the product functional properties.

Claims (1)

USEFUL MODEL FORMULA The method of production of processed cheese with dry food extract of walnut leaves, in which the following stages are performed: preparation of raw components, introduction of a mixture of melting salts and a structure-forming agent, mixing of the obtained cheese mass, its melting, packaging, cooling, which is distinguished by the fact that as a functional ingredient use 5 95 of dry food extract of walnut leaves produced by NVK Vilarus LLC.