RU2597982C1 - Method for producing sweet low fat processed cheese using small-fruited apples - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular to production of curd-based processed cheese using small-fruited apples. Method envisages preparation of a mixture containing defatted curd, stabilization structure consisting of sodium bicarbonate and stabilizer Genulakt LRA-50 structure in ratio of 2:1, butter, powder milk, sugar sand and puree of wild-growing small-fruited apples. Mixture is stirred, melted, packed and cooled. Components are used at the following ratio (wt%): defatted curd - 43.9-46.2; butter - 12.13; powder defatted milk - 7-8; sugar sand - 15; apple puree - 15; stabilization structure - 1.5; water - the rest.

EFFECT: invention allows to produce a processed cheese characterized by improved food and biological value.

1 cl

Description

The invention relates to the dairy industry, in particular the production of processed cheeses based on cottage cheese using small-fruited apples.

The purpose of the invention is to reduce the cost of the product through the use of curd raw materials, improving the consistency by introducing a stabilization structure and pectin-containing raw materials of small-fruited apples.

Preparation of processed cheese is as follows. A mixture is prepared containing fat-free cottage cheese and a stabilization structure (sodium bicarbonate + Genulact). The cottage cheese is crushed (frayed), a stabilization structure is introduced into it in a ratio of 2: 1. After preparing the mixture, it is ripened at a temperature of 20-22 ° C for 30 minutes. After ripening, the curd mixture is melted at a temperature of 70 ° C with the addition of butter and milk powder into it for 10 minutes. Next, the mixture is melted at a temperature of 80 ° C for 15 minutes. 3 minutes before the end of melting, the filler is added to the mixture (mashed small-fruited apples) and granulated sugar, melted until tender.

The invention allows to obtain a product of high nutritional and biological value, as well as rationally use the resources of dairy raw materials.

A known method of producing processed cheese "Youth", for which fresh mixed fat and skim cheeses, cottage cheese, butter, skimmed milk powder, salt-melters are mixed, then the mixture is heated to 70-75 ° C, granulated sugar is added, continuing to warm to temperature 87-93 ° C, melt at this temperature for 15-20 minutes and 1-2 minutes before the end of melting, pumpkin jam is introduced, the mixture is thoroughly mixed, packaged and cooled (USSR AS No. 1695867, A23C 19/084).

A known method of producing processed cheese, for the implementation of which use cheese for melting and cottage cheese in a ratio of 1: 2, as a filler - sea buckthorn, mashed with sugar, in the amount of 5-6% of the volume of the mixture, sugar is used in the amount of 12-13% of the volume of the mixture, while the filler and sugar are introduced into the mixture at a temperature of 85-87 ° C (USSR AS No. 1708246, A23C 19/08).

A common disadvantage of these methods is the use of expensive rennet cheese, which increases the cost of the finished product.

Closest to the invention in terms of essential features is a method for the production of melted mass, comprising preparing a mixture containing fat-free cottage cheese and a salt-melter, melting at 63-67 ° C for 10-20 minutes, making an additive in the form of a powder from fruit and vegetable raw materials , sugar, butter, packaging and cooling. In this case, salt is additionally added to the molten mixture, and sodium bicarbonate is used as a melting salt (RF Patent No. 2173054, 7 IPC A23C 19/08).

The aim of the invention is to obtain processed cheese of high nutritional and biological value, as well as reducing its cost.

This goal is achieved by the fact that when implementing the method for the production of processed cheese, skimmed cottage cheese, which has a high calcium content, is used as a milk base; as a filler, puree of small-fruited apples is rich in pectin and fiber, and sodium bicarbonate and Genulact LRA-50 in a 2: 1 ratio are used as a stabilization mixture.

A method for the production of processed cheese with mashed small-fruited apples includes the following operations: selection of raw materials for melting; pretreatment of raw materials; grinding of raw materials; selection and preparation of a stabilization mixture; making a mixture for melting; preparation, preparation and puree of small-fruited apples; melting; packaging, cooling, packaging, labeling, transportation and storage of the finished product.

Example 1

Raw materials, kg

Fat-free cottage cheese - 439

Butter - 121.3

Skimmed milk powder - 80

Sugar - 150

Applesauce - 150

Stabilization structure (sodium bicarbonate + Genulact LRA-50) - 15

Water - 44.7

Total 1000

According to physicochemical parameters, sweet low-fat processed cheese must meet the following requirements:

Mass fraction of moisture: ω _ow = 55%;

Mass fraction of fat in dry matter: ω _W = 20%;

Mass fraction of protein: ω _b = 12%;

Mass fraction of sugar: ω _sah = 15%.

A specific feature of the production of sweet processed cheese is that skim cottage cheese (according to the current documentation) is used as the main raw material, and acidity regulator (BC) and structure stabilizer (Genulact LRA-50) are used as melting reagents. As a filler, puree of small-fruited apples is used, which contains a wide range of biologically active substances, as well as pectins, which favorably affect the consistency of ready-made processed cheese.

The process of melting sweet cream cheese proceeds in two stages:

- melting the cheese mass to a fluid state;

- sugar and melting until tender.

The duration of melting (when heated through the wall) to a temperature of 85 ° C should be at least 20 minutes, which contributes to a homogeneous cheese mass without the presence of unmelted protein particles. The time of heating to higher temperatures (especially 90 and 95 ° C), on the contrary, should be minimal (10-15 minutes).

Fat-free cottage cheese is peeled from the surface. If necessary, neutralize with baking soda and free from excessive moisture by pressing.

To reduce acidity and humidity, fat-free cottage cheese is boiled in hot water. The acidity of the cottage cheese after boiling should not exceed 200 ° T. Boiling is carried out in double-walled baths at a temperature of 55-60 ° C, after which they are pressed for 1-2 hours at a pressure of 1: 3.

The surface of the oil monolith is cleaned from staff before processing and cut into pieces weighing 2-3 kg. Stripping of the oil is subjected to regrowth, and then introduced into the cheese mass.

Fillers are crushed or removed from the container before being added to the cheese mass.

Grinding or extraction of fillers from containers is carried out immediately before adding them to the mixture for processed cheese or, in any case, not earlier than an hour before.

Dry components: milk, granulated sugar, etc. sift.

The peeled cottage cheese is cut and crushed on a modernized top with 2-3 lattices, with a hole diameter of 10-5-3 mm and rubbed on a rolling machine.

When processing fat-free cottage cheese or low-fat cheese, it is advisable to extract the crushed mass with structure stabilizers. This contributes to the swelling of the cheese mass and its better melting. For this purpose, the ground mass is mixed with the calculated amount of stabilization mixture, water is added as necessary, thoroughly mixed and left to ripen at a temperature of 20-22 ° C for 30 minutes. The mixing operation with the stabilization mixture is best carried out in mixers (minced meat mixer, curd mixer, etc.).

To prepare mashed potatoes from plant materials, the fruits are thoroughly washed with water, cleaned from seeds and seeds and processed with hot water at a temperature of 78-80 ° C.

Prepared raw materials are blanched at a temperature of 90-100 ° C until the fruits soften. The amount of water is 10-15% of the mass of raw materials. In the process of blanching, it is necessary to ensure uniform heating of the fruit.

Fruit rubbing is carried out immediately after blanching. The resulting mass under industrial conditions is homogenized in a UGM unit to obtain a homogeneous consistency.

Puree into the mixture is carried out when filling the boiler at the end of melting.

Melting the prepared curd is produced in special closed boilers or other devices with a steam jacket and a mechanical stirrer. The end of melting is determined by the state of the mass, which becomes homogeneous and sufficiently fluid, without the presence of unmelted protein particles.

In the hot state, the molten curd mass is sent (for packaging) to a filling and capping machine. Cheese is packed in cups made of polymer materials, polymer films and other types of packaging.

Prepackaged processed cheeses are immediately chilled. The cooling methods can be different: in special cooling rooms on racks or carts at an air temperature of 8-10 ° C, in tunnel or belt coolers. The duration of cooling depends on the method of cooling and ranges from 30 minutes to 12-16 hours. Packaging, labeling and storage of processed cheese is made in accordance with the requirements of GOST R 53502 - 2009 on "Processed cheeses".

Example 2

Raw materials, kg

Fat-free cottage cheese - 462

Butter - 121.3

Skimmed milk powder - 70

Sugar - 150

Applesauce - 150

Stabilization structure (sodium bicarbonate + Genulact LRA-50) - 15

Water - 31.7

Total 1000

The preparation technology was carried out in the same way as in example 1, with the difference that the amount of cottage cheese was increased to 462 kg, the amount of skimmed milk powder was reduced by 10 kg (70 kg); after ripening, the curd mixture was melted at a temperature of 75 ° C with the addition of butter and milk powder for 5 minutes, then the mixture was melted at a temperature of 85 ° C for 10 minutes.

The resulting products had a pronounced taste and smell of cream cheese; homogeneous, plastic consistency without particles of unmelted protein; uniform color corresponding to the color of the introduced filler.

The use of cottage cheese in a certain ratio with butter, skimmed milk powder, sugar and applesauce allows you to get products with a composition that meets the requirements of a balanced diet. Replacing rennet cheese with low-fat cottage cheese allows you to get a product with low cost, high nutritional and biological value, as well as the rational use of raw materials.

Claims (1)

A method for the production of sweet low-fat processed cheese, comprising preparing a mixture containing a milk base, melting salt, butter, milk powder, granulated sugar and a filler, by stirring, melting the mixture, filling and cooling, characterized in that for preparing the mixture as non-fat cottage cheese is used on the milk base; for the melting process, a stabilization structure consisting of sodium bicarbonate and a stabilizer of the Genulact LRA-50 structure in a ratio of 2: 1 is used as an excipient use mashed potatoes of wild small-fruited apples, in the following ratio of components (mass percent):
Fat-free cottage cheese 43.9-46.2 Butter 12,13 Skimmed milk powder 7-8 Granulated sugar fifteen Applesauce fifteen Stabilization structure 1,5 Water Rest