RU2458516C1 - Processed cheese product composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: processed cheese product composition includes semi-hard rennet cheese, unsalted soft adygei cheese, dry defatted milk, farm butter, sugar sand, a cheese-melting salt, rice flour, low-fat curd, a flavour filler, pectin, drinking water.

EFFECT: invention allows to enhance the product biological value, impart functional properties to the product and enhance organoleptic indices.

4 cl, 3 tbl

Description

The invention relates to the dairy industry and can be used in the production of cheese products with functional properties.

Cream cheese “Orbit” is known, including small rennet cheeses: Dutch, Kostroma, etc., non-fat cheese, semi-fat cottage cheese, skimmed milk powder, peasant butter, a phosphate additive - phonacon, drinking water [(Collection of technological instructions for the production of processed cheese. - Uglich: VNIIMS, 1996, p.76].

The disadvantages of this cheese are too dense consistency, low organoleptic characteristics, low profitability of the product.

The closest in technical essence to the proposed composition is a composition of processed cheese, including the following ingredients: soft Adyghe cheese unsalted; non-fat non-salty cheese; skimmed milk powder; peasant oil; granulated sugar; melting salt - sodium phosphate disubstituted; cocoa powder; gelatin; drinking water, in the following ratio of ingredients, wt.%:

Soft Adyghe cheese, unsalted 15.0-35.0 Non-fat non-salted cheese 3.53-14.23 Skimmed milk powder 2.0-2.01 Peasant oil 17.38-22.34 Granulated sugar 25.75 Salt-melter - sodium phosphate disubstituted 4,5-5,0 Cocoa powder 4.65 Gelatin 0.3-0.32 Drinking water Rest

The disadvantage of this composition is its low biological value, lack of functional properties, low organoleptic characteristics.

The technical result consists in increasing the biological value, giving the product functional properties, increasing organoleptic characteristics.

The technical result is achieved in that in a processed cheese product, including non-fat cheese, soft Adyghe cheese, unsalted, skimmed milk powder, peasant butter, granulated sugar, melting salt, drinking water, rice flour, nonfat curd, flavoring agent, pectin, semi-solid rennet cheese is used as low-fat cheese in the following ratio of ingredients, wt.%:

Semi-hard rennet cheese 10-18 Soft Adyghe cheese, unsalted 12-17 Low-fat cottage cheese 10 Rice flour 1-2 Skimmed milk powder 3-6 Peasant oil 17-22,5 Granulated sugar 19-22 Salt Melter 4-4.5 Pectin 0.25-0.3 Taste filler 4,5 Drinking water Rest

The processed cheese product of the claimed composition is prepared as follows. Raw materials are taken in mass and quality, cleaned, washed, crushed. Semi-hard rennet cheese and soft Adyghe cheese unsalted, pre-crushed, mixed with melting salt and pectin in predetermined proportions and left in a container for ripening for 2 hours. A protein-vegetable base is prepared from low-fat and rice flour cottage cheese: rice flour is pre-brewed with water, mixed with low-fat cottage cheese and placed in a container for ripening to a mixture of cheeses. Raw materials are laid in the melting boiler: the ripening mass, consisting of semi-hard rennet and soft Adyghe cheese, pectin, melting salt, rice flour and low-fat cottage cheese, then skimmed milk powder, peasant butter, granulated sugar and drinking water are added. All introduced components are mixed, heated to a temperature of 70 ± 5 ° C and melted after 25 ± 5 minutes. Then a flavoring filler is introduced and heated with constant stirring to a temperature of 95 ± 5 ° C, after 5 ± 2 minutes the molten cheese mass is sent for homogenization. The resulting processed cheese mass is cooled to a temperature of 10 ± 5 ° C and Packed in plastic cups of 100 grams.

Introduction to the composition of pectin will allow to obtain a product with a plastic smearing consistency, with high functional properties. The introduction of pectin in the composition of less than 0.25% will not allow to obtain a product with functional properties, and more than 0.3% will give the finished product a powdery or sandy texture.

The use of rice flour mixed with low-fat cottage cheese allows you to adjust the protein composition of the final product that meets the formula of a balanced diet, which increases the biological value of the product. Using rice flour allows you to save raw milk, increase the proportion of carbohydrates in the finished product, adjust the protein composition and allows you to include this product in a gluten-free diet, and makes the product with functional properties. Using rice flour of less than 1% will not allow to obtain a product with a given protein composition, and the introduction of more than 2% into the composition worsens the organoleptic characteristics of the finished product. It is also impractical to use low-fat cottage cheese in an amount of less than 10%, since the finished product will not receive high organoleptic characteristics, and the use of more than 10% will not be economically feasible.

The use of semi-solid rennet cheese will improve the consistency, color and taste of the finished product, i.e. improve organoleptic characteristics and increase biological value. Using less than 10% will not give the finished product the necessary taste and structural characteristics. Introduction to the composition of semi-solid rennet cheese over 18% will be economically inexpedient and increase the viscosity of the consistency.

The introduction of flavoring fillers will expand the assortment, increase the organoleptic characteristics and biological value of the finished product. The introduction of fillers of less than 4.5% will not give the finished product functional properties, will reduce organoleptic characteristics. Introduction to the composition of the filler over 6% will be inappropriate, economically disadvantageous.

Thus, the use of the proposed composition of the processed cheese product allows you to create a product with high biological value, high organoleptic characteristics and functional properties.

Table 1 shows an example of the formulation of the proposed cheese product.

Table 1 The formulation of the cheese product, wt.% Components Recipes one 2 3 Semi-solid rennet cheese, e.g. Dutch 15.50 - - Semi-hard rennet cheeses, for example Kostroma - 11.50 - Semi-hard rennet cheeses, e.g. Poshekhonsky - - 18.00 Soft Adyghe cheese, unsalted 12.00 17.00 13.00 Low-fat cottage cheese 10.00 10.00 10.00 Rice flour 1.00 2.00 1.00 Skimmed milk powder 5.80 3.00 5.80 Peasant oil 22.50 19.25 17.22 Granulated sugar 19.50 21.40 20.00 Melting salt, e.g. Phonacon 4.00 - - Melting salt, e.g. Solva - 4,50 - Salt-melter, for example Joch - - 4.00 Pectin 0.25 0.30 0.30 Flavoring filler such as walnut 6.00 - - Taste filler, such as mashed berries - 4,50 - Flavoring filler, for example apricot puree - - 4,50 Drinking water Rest

Table 2 shows the organoleptic characteristics of the processed cheese product according to the proposed recipe.

table 2 Organoleptic characteristics of plasticized cheese product Organoleptic indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Taste and smell The smell is pleasant cheesy, with a faint aroma of walnut The smell is pleasant cheesy, depending on the filler The smell is pleasant cheesy, with the taste and aroma of dried apricots Consistency Homogeneous, pasty smeared, with pieces of walnut Homogeneous, pasty smeared, with pieces of berries Homogeneous, pasty smeared, with slices of apricot Color Light cream, uniform throughout the mass Uniform throughout the mass, depending on the berries Light cream, uniform, depending on berries

The analysis of organoleptic indicators showed that the product has a pleasant taste and smell corresponding to the filler, spreading pasty consistency.

Table 3 shows the chemical composition and physico-chemical characteristics of the cheese product obtained by the proposed method.

Table 3 The chemical composition and physico-chemical characteristics of the processed cheese product The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Mass fraction of protein,% eighteen eighteen eighteen Mass fraction of fat,% thirty thirty thirty Mass fraction of moisture, not more than% 40 40 40 The energy value 420 405 410

The proposed composition of the processed cheese product allows to obtain a product with functional properties. The cheese product has a high biological value, a prophylactic effect due to the introduction of pectin in the formulation, allowing you to remove heavy metal salts from the body, adjusted protein composition. The proposed product may be included in a gluten-free diet. The addition of components such as flavoring filler, semi-solid rennet cheese, pectin, rice flour and low-fat cottage cheese allows you to give the finished product high organoleptic characteristics.

Thus, the processed cheese product obtained according to the proposed composition allows its use in mass nutrition, enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

The proposed method for the production of cheese product was tested in laboratory conditions at the department "Technology of milk and dairy products" of the faculty of technology of milk and dairy products Federal State Educational Institution of Higher Professional Education of Omsk State Agrarian University.

Claims (4)

1. The composition of the processed cheese product containing non-fat cheese, soft Adyghe unsalted, skimmed milk powder, peasant butter, granulated sugar, melting salt, drinking water, characterized in that the composition additionally contains rice flour, low-fat cottage cheese, flavoring filler, pectin and as semi-fat cheese use semi-solid rennet cheese in the following ratio of ingredients, wt.%:
Semi-hard rennet cheese 10-18 Soft Adyghe cheese, unsalted 12-17 Low-fat cottage cheese 10 Rice flour 1-2 Skimmed milk powder 3-6 Peasant oil 17-22,5 Granulated sugar 19-22 Salt Melter 4-4.5 Pectin 0.25-0.3 Taste filler 4,5 Drinking water Rest 2. The composition according to claim 1, characterized in that walnuts or mashed berries or apricot puree are used as a flavoring filler. 3. The composition according to claim 1, characterized in that as the salt-melter use Phonacon, or Solva 820, or Joh. 4. The composition according to claim 1, characterized in that the Dutch cheese, or Kostroma, or Poshekhonsky, is used as semi-solid rennet cheese.