RU2352130C2 - Production method for curd dessert - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to dairy products industry and can be used during curd dessert production. Method provides for preparing of mixture, containing skim cheese, milk, sugar, cooled vegetative 20% cream, stabilisers pectin and carrageenan. During mixture preparation skim cheese is mixed with milk and whipped. During whipping stabilisers and sugar are added. Obtained mixture is whipped. After that, without stopping whipping cooled vegetative cream is added to the mixture. After adding prepared stabilisers and sugar filling is added (infrared dried minced berries and vegetables).

EFFECT: curd dessert has jellied porous structure, increased food value and preventive properties.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy, and can be used in the manufacture of cottage cheese desserts, as well as in the production of semi-finished products for confectionery.

There are various ways to make cottage cheese desserts. For example, under the conditions of the Caloria firm, a curd dessert is made - flavored curd paste of 15% fat content (TU 9222-003 10125033-94). The composition of the paste includes: dietary cottage cheese 11% fat, cream 50%, granulated sugar, flavorings, colorings, stabilizer - gelatin. The production method is as follows. Cottage cheese is placed in a mixer. Simultaneously with cottage cheese, cream is also served in the mixer. The cream is pre-pasteurized and cooled. When making a dessert, granulated sugar, flavorings, gelatin solution are pre-mixed in a separate tank with cream.

However, the resulting product does not have high nutritional value. And since gelatin is a protein extract from animal bones and skins, it can impart an unpleasant aftertaste and smell to manufactured products.

The closest in technical essence is a method for producing a cottage cheese dessert, according to which a mixture is prepared containing low-fat cottage cheese, milk, cow cream, a sugar-containing component, stabilizer and flavor, the resulting mixture is whipped, cooled and packaged (copyright certificate SU 1642980 A1, 04/23/91, A23C 23/00).

The existing method has the following disadvantages.

This product does not have a high nutritional value, the dessert has no preventive character, because it does not contain biologically active components. Dessert has a spreading, non-porous consistency, does not hold shape. Also used cow cream contains cholesterol.

The problem solved by the invention is the development of a method for the preparation of cottage cheese dessert having a gelled porous structure, with high nutritional value and preventive properties.

The objective is achieved by preparing the mixture by mixing cottage cheese, milk, sugar, cream, then the mixture is cooled and packaged, while the mixture additionally contains stabilizers - pectin and carrageenan, the cream uses pre-chilled vegetable 20% fat, and the cottage cheese is skimmed, moreover, when preparing the mixture, first mix the cottage cheese with milk and beat, in the process of whipping add previously prepared stabilizers, sugar and beat the resulting mixture for 7-10 minutes, and then, without stopping beating , The resulting mixture is introduced prechilled vegetable cream 20% fat and whipped 7-10 min.

The method is as follows.

A cottage cheese-milk mixture is prepared, for this skimmed cottage cheese, rubbed through a sieve with cells no more than 3 mm, combined with 1/3 of the pasteurized milk filtered through a sieve with cells no more than 1 mm and left for hydration of the curd proteins for 20-30 minutes, then the mixture is beaten for 2-3 minutes until a foam forms.

Based on the experiments, it was found that the best substance stabilizing the consistency is a mixture of two stabilizers: pectin and carrageenan, which leads to the production of airy, porous samples with good gelling of the structure.

The rest of the milk is combined with pectin and carrageenan sifted through a sieve with cells of 1.5-2.0 mm, pre-mixed with sifted through a sieve with a mesh size of not more than 3 mm and sugar passed through a magnet catcher; heated with continuous stirring until the components are dissolved and cooled. Stabilizers prepared in this way are combined with the curd-milk mixture without stopping beating, and beat for another 7-10 minutes.

A significant difference is that instead of flavorings and dyes, reconstituted IR-dried powders are introduced into the curd desserts during beating (curd dessert “Berry” - cranberry and beetroot, “Sunny” - sea buckthorn and pumpkin), berry powders are introduced in an amount of 1.2 -1.5%, vegetable 0.4-0.8% and beat for another 5 minutes until a uniform distribution of fillers throughout the volume.

The quality of the product during infrared drying maximally corresponds to the quality obtained by freeze-drying. Up to 90% of the original properties of the product are preserved.

To prepare IR-drying powders, the berries are sorted and washed, the vegetables are washed, peeled and cut into cubes 10-15 mm in size. Next, the plant material is dried in an infrared dryer at a temperature of 50-60 ° C to a moisture content of 10 ± 2% for 3-5 hours.

The vegetables and berries dried by the IR method are subjected to cooling, fine grinding, sieving through a sieve with cells of 1.5-2.0 mm. Powders are reduced in triplicate amount of water for 30 minutes.

Then, without stopping beating, pre-chilled vegetable cream of 20% fat, filtered through a sieve with a mesh size of no more than 2 mm, is introduced into the prepared curd-milk mixture with stabilizer and fillers and continue to be beaten until full consistency for another 7-10 minutes.

Beating the dessert is carried out at a temperature of a whipped mixture of 10 ° C with a rotational speed of the working body of the mixer 1100 rpm. After that, the dessert is cooled and packaged.

Example 1

4.48 kg of beets are washed, peeled and diced into 1 × 1 × 1 cm cubes; 12.08 kg of cranberries are sorted and washed. Next, cranberries and beets are laid on sheets with a layer of not more than 1 cm and dried in an infrared dryer at a temperature of 50-60 ° C to a moisture content of 10 ± 2% for 3-5 hours. IR-dried vegetables and berries are subjected to cooling, fine grinding, sieving. The result is 0.6 kg of beetroot powder and 1.4 kg of cranberry.

In 25 kg of skimmed pureed cottage cheese, 11 l of boiled milk of 2.5% fat content is added and the curd proteins are left to hydrate for 20-30 minutes, then the mixture is beaten for 2-3 minutes until a foam forms. 1.75 kg of pectin, 0.6 kg of carrageenan and 6 kg of sugar are sieved and combined with the rest of the milk (21 l); the mixture is heated with continuous stirring until the components are dissolved and cooled to 25-30 ° C. Stabilizers prepared in this way are combined with the curd-milk mixture without stopping beating, and beat for another 7-10 minutes.

In the process of whipping, the cranberry and beetroot powders recovered in 6 l of water are introduced into the curd desserts and beat for another 5 minutes until the fillers are evenly distributed throughout the volume. Then, without stopping beating, chilled vegetable cream of 20% fat is introduced into the prepared curd-milk mixture with a stabilizer and fillers and continue to be whipped until a lush consistency for another 7-10 minutes. After which the dessert is cooled and packaged.

The result is 100 kg of cottage cheese dessert "Berry" (cranberry and beetroot).

Example 2

The method is carried out as in example 1, but instead of beets and cranberries, 7.16 kg of pumpkin and 7.89 kg of sea buckthorn are used.

The result is 100 kg of cottage cheese dessert "Sun" (sea buckthorn and pumpkin).

Example 3

The method is carried out as in example 1, but berry and vegetable powders do not contribute.

The result is 98 kg of Snow White curd dessert (no additives).

The finished product is placed in plastic containers (cups), and then in cardboard boxes.

Physico-chemical indicators of cottage cheese desserts are presented in table 1.

Table 1 Name of indicator Indicator value Dessert
curd "Snow White" Dessert
curd "Berry" Dessert
curd "Sun" Mass fraction of fat,% 9.2 9.2 11.1 Mass fraction of protein,% 5.9 Mass fraction of solids,% 29.5 Titratable acidity, ° T one hundred Active acidity, units pH 4.3-4.0 Temperature at the outlet from the enterprise, ° С 4.0 ± 2

The finished product was examined for compliance with the requirements of SanPiN 2.3.2.1078-01 Hygienic requirements for food safety and nutritional value, according to which studies were conducted on microbiological indicators for the presence in the cottage cheese dessert of bacteria of the group of Escherichia coli (BCP), pathogenic bacteria, etc. at the time of manufacture and after 72 hours of storage of cottage cheese dessert at a temperature of 0 to 4 ° C, normalized by SanPiN 2.3.2.1078-01.

Thus, the curd dessert made according to the proposed method, due to the introduction of a herbal supplement - berry and vegetable IR powders, has a higher nutritional value and prophylactic properties due to carbohydrate, vitamin and mineral complexes. IR-drying powders increase porosity due to the content of pectins and saponins in them. The use of vegetable cream allows you to reduce the cholesterol content in the finished product, and a selected mixture of stabilizers allows you to get a dessert with excellent structural and mechanical characteristics.

In addition, the presented product has high organoleptic characteristics (natural taste, color and smell). There is no need to use synthetic flavors and dyes.

Claims (2)

1. A method for the production of cottage cheese dessert, comprising preparing a mixture by mixing cottage cheese, milk, sugar, cream, cooling and packaging, characterized in that the mixture further contains stabilizers - pectin and carrageenan, cream uses pre-chilled vegetable 20% fat, and cottage cheese use fat-free, and when preparing the mixture, first mix the cottage cheese with milk and beat, in the process of beating add pre-prepared stabilizers, sugar and beat the resulting mixture for 7-10 minutes, and ATEM, without stopping the whipping, the resulting mixture is introduced prechilled vegetable cream 20% fat and whipped 7-10 min. 2. The method according to claim 1, characterized in that after the introduction of the prepared stabilizers and sugar, a filler is added in the form of crushed berries and vegetables in a combination of cranberry-beet or sea-buckthorn pumpkin, dried by the IR method.