RU2574212C1 - Enriched curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: enriched curd production method involves milk raw material preparation, pasteurisation, introduction of a starter, calcium chloride and milk-clotting enzyme, stirring, ripening, treatment of the obtained clot, thermisation, cooling and packaging. After the milk raw material preparation, one performs its separation, standardisation and introduction of "Seleksen" food additive in an amount of 0.0005-0.0006% and ADE vitamin premix in an amount of 0.017-0.02% of the milk weight into cream pasteurised and heated to 50-60°C, the obtained solution homogenisation and introduction into the prepared milk.

EFFECT: method allows to manufacture a product with increased nutritive value and prolong such product storage life.

Description

The invention relates to the dairy industry and can be used in the production of functional foods.

The prior art method for the production of cottage cheese, including the preparation of raw materials, the introduction of a plant component, pasteurization, cooling to a fermentation temperature, the introduction of starter culture, calcium chloride, milk-clotting enzyme, mixing, souring, processing of the obtained clot, thermalization, cooling and packaging (RF patent No. 2210921 IPC A23C 19/055, published on 08.27.03).

A known method for the production of cottage cheese, including the preparation of raw materials, pasteurization, making starter culture, calcium chloride, milk-clotting enzyme, mixing, ripening, processing the obtained clot, thermization, cooling and packaging (see Stepanova L.I. Handbook of a dairy production technologist. Technology and formulations. In three volumes: T. 1. Dairy products. St. Petersburg: GIORD, 1999, p. 384) - prototype.

The disadvantages of the above methods are: the duration of the ripening process (8-10 hours), a large percentage of the use of microflora of the starter culture, a short shelf life. In addition, the product obtained by a known method has a low nutritional and biological value.

An object of the invention is to obtain enriched cottage cheese with high nutritional value of the finished product, increasing the shelf life, as well as expanding the range.

The technical problem of the invention is achieved in that a method for the production of enriched cottage cheese, including the preparation of raw milk, pasteurization, the introduction of yeast, calcium chloride, milk-clotting enzyme, mixing, ripening, processing the obtained clot, thermization, cooling and packaging, is characterized in that after milk preparation raw materials carry out its separation, normalization and making pasteurized, heated to a temperature of 50-60 ° C cream of food supplement "Selexen" in an amount of 0,0005-0,0006% and vitamin prem x ADE in the amount of 0.017-0.02% by weight of milk, homogenization of the resulting solution and its introduction into the prepared milk.

Increasing the amount of vitamin premix ADE above the indicated dosages reduces the organoleptic (color, taste, smell) quality of cottage cheese, which leads to a decrease in consumer demand. An increase in the amount of Selexen dietary supplement over the suggested concentrations is limited by the level of satisfaction of the daily physiological needs of an adult in selenium. In addition, an increase in the amount of vitamin premix and Selexen increases the cost of finished products. The introduction of vitamin premixes and Selexen in lower concentrations does not provide a sufficient amount of vitamins and selenium in the finished product and cannot fully satisfy the needs of the human body.

The possibility of improving the composition of cottage cheese in vitamins and trace elements - selenium, through the introduction of appropriate enriching additives, has been experimentally proved. The use of 100 g (average daily portion) of enriched cottage cheese satisfies 30-40% of the daily physiological needs of an adult in vitamins (A, D, E) and selenium.

Since the bulk of the population uses cottage cheese and curd products, it makes sense to enrich these products. Curd products prepared in this way have increased nutritional value (vitamin and mineral), which expands the range of functional products.

The inventive method for the production of enriched cottage cheese includes the following steps:

- acceptance and initial processing of raw milk in accordance with GOST 52054;

- heating milk to a separation temperature (35-40 ° C);

- separation of milk;

- dissolution of 5-6 g of "Selexen" (per 1000 kg of milk) and 170-200 g of vitamin premix ADE (per 1000 kg of milk) in pasteurized cream heated to a temperature of 50-60 ° C;

- homogenization of the resulting solution for 60-75 minutes at a temperature of 50-60 ° C;

- making the resulting solution in the prepared milk and mixing it for 5-10 minutes;

- pasteurization (normalized by fat content) of milk at a temperature of 78 ± 2 ° C with a holding time of 15-20 s and cooling to a fermentation temperature;

- fermentation of milk (temperature 30 ± 2 ° С) with prepared fermentation (30 kg of fermentation per 1000 kg of milk);

- introduction into milk of 30-40% aqueous solution of calcium chloride and 0.001-0.002% milk-clotting enzyme;

- stirring milk after fermentation for 10-15 minutes;

- fermentation of milk for 6-8 hours until the formation of a clot with an acidity of 60 ± 5 ° T;

- cutting the clot and separation of serum from it;

- packing (in mylar bags) and pressing the clot for 1-4 hours;

- cooling the finished cottage cheese to a temperature of 10 ± 2 ° C;

- packaging and labeling of finished cottage cheese;

- post-cooling of the finished cottage cheese to a temperature of 4 ± 2 ° C.

Using this invention will increase the shelf life of the finished product, expand the range of enriched functional products, because when using the food supplement "Selexen" and vitamin premix ADE cottage cheese is enriched with vitamins A, D, Ε and selenium. In terms of organoleptic characteristics, this cottage cheese had a soft, smeared texture with or without noticeable particles of milk protein; pure sour milk taste and smell; white or cream color.

Claims (1)

A method for the production of enriched cottage cheese, including the preparation of raw milk, pasteurization, making starter culture, calcium chloride, milk-clotting enzyme, mixing, fermenting, processing the obtained clot, thermization, cooling and packaging, characterized in that after preparing the raw milk they are heated, separated , normalization and introduction into pasteurized cream heated to a temperature of 50-60 ° C of the Selexen food additive in the amount of 0.0005-0.0006% and ADE vitamin premix in the amount of 0.017-0.02% by weight of milk, homogenization of the cream solution with additives at a temperature of 50-60 ° C for 60-75 minutes, stirring the prepared milk for 5-10 minutes after making the solution before pasteurization, cooling to the fermentation temperature after pasteurization.