RU2457682C2 - Method for production of curd dessert with vegetative filler - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages introduction of Rondagam AYT 100 stabiliser in an amount of 0.4-0.6%, Kametsel' 4000 synthetic food fibres in an amount of 0.2-0.5% and sand sugar into milk (5°C). The mixture is left for 30-60 minutes for maturation. Skimmed curd is mixed with chokeberries strained with sugar, introduced into the produced matured mixture, heated up to 60-65°C, stirred and pasteurised at a temperature of 74-78°C with a 3 minutes' maintenance, cooled to 30-35°C and packed.

EFFECT: invention allows to enhance the product food and biological value, reduce the prime cost and extend the product storage life.

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Description

The invention relates to the dairy industry and can be used in the manufacture of cottage cheese desserts that are stable in storage.

The closest in technical essence and the achieved effect is cottage cheese dessert, produced from cottage cheese with the addition of sugar, stabilizer (carrageenan) and dietary fiber of wheat bran in the following ratio, wt.%:

cottage cheese 60-70 granulated sugar 10-11 carrageenan 0.4-0.6 alimentary fiber 0.2-0.6 milk with a fat content of 3.5% rest

The product is produced by mixing the components, heat treatment of the mixture, homogenization, followed by cooling and packaging. Such a composition of cottage cheese dessert provides a product with good taste, a uniform, moderately dense pasty consistency. Moreover, during storage at (4 ± 2) ° C for no more than 10 days, the serum does not separate [Patent No. 2170518, A23C 23/00. Curd dessert [Text] / N.I. Dunchenko, V.A. Agarkov, P.V. Miklyashevsky, V.V. Pryanichnikov. Declared 02/08/2000. Publ. 07/20/2001].

The disadvantages of the resulting curd product are low nutritional and biological value and high cost, since carrageenan is an expensive material, insufficient shelf life.

In addition, the finished product has a low nutritional and biological value and low vitamin content.

An object of the invention is to increase the nutritional and biological value of a curd product, reduce the cost of the resulting product, increase the shelf life, expand the range of curd desserts for therapeutic purposes.

To solve the technical problem of the invention, a method for the production of cottage cheese dessert with vegetable filling is proposed, characterized in that the stabilizer Rondagam AYT 100 in an amount of 0.4-0.6% by weight of milk, synthetic dietary fiber Kametsel 4000 is introduced into chilled milk (5 ° C) in an amount of 0.2-0.5% by weight of milk, granulated sugar is left to ripen for 30-60 minutes, fat-free cottage cheese is mixed with mashed chokeberry, added to the resulting ripened mixture, the mixture is heated to a temperature of 60- 65 ° C, stirred in those for 15 minutes and pasteurized at 74-78 ° C for 3 minutes, cooled to 30-35 ° C and packaged, prepare a curd dessert in the following ratio of components, wt.%:

fat-free cottage cheese 65-70 choked chokeberry with sugar 8-10 granulated sugar 2-4 stabilizer Rondagam AYT 100 0.4-0.6 synthetic dietary fiber Kametsel 4000 0.2-0.5 milk rest

To increase the nutritional and biological value of the cottage cheese dessert, a filler is added - choked mountain ash with sugar, which has the property of an anti-radiant that binds and releases heavy metals and radionuclides from the body.

The addition of chokeberry fruits is due to the content of a significant amount of P-vitamin substances (the content of vitamin P ranges from 1200 to 4977 mg% of raw material), which include: flavonoids, catechins, cyanidine and its glycosides. The content of ascorbic acid in fruits varies depending on the place of growth - from 14 to 40.5 mg%. In addition to vitamin C and P, vitamins PP, B ₂ , E, carotene (provitamin A) - 4-6 mg%, organic acids - 0.8%, sugars - up to 10%, trace elements: boron, fluorine, iodide were found in fresh fruits compounds (6-10 μg per 100 g of fresh fruits), iron, copper, manganese, molybdenum and other biologically active substances. Flavonoid compounds of the fruits have a hypotensive, capillary-strengthening effect.

Fresh fruits are used for thyrotoxicosis, atherosclerosis, hypertension of I and II degrees, juice of berries is a preventive and therapeutic agent for radiation sickness, rheumatism [Batishcheva L.V. Aronia (chokeberry): prospects for use in the dairy industry [Text] / L.V. Batishcheva, L.G. Kirillova, K.K.Polyansky. Voronezh, Voronezh State Technological Academy, 2001, 140 pp.].

The use of RYDAGAM AYT 100 as a stabilizer in an amount of 0.4-0.6% allows to increase the thermal stability of the protein part of the product, prevent whey separation, increase the rheological properties of the finished product, and also helps to remove radioactive elements from the body.

Kametsel 4000 synthetic dietary fiber plays the role of an adsorbent, stimulates the intestines, binding heavy metals, nitrites, nitrates, carcinogens, bacterial toxins and radionuclides, remove them from the body, since they are practically not digested in the digestive tract. They are also able to absorb cholic acids, preventing these diseases from atherosclerosis. Dietary fibers exhibit positive physiological effects: a decrease in cholesterol and glucose in the blood.

Storage of cottage cheese dessert with vegetable filling is provided at a temperature of (4 ± 2) ° С.

The method of the invention of the product is as follows.

In chilled milk (5 ° C) make stabilizer Rondagam AYT 100 (certificate of state registration No. 50.99.01.009.U.000036.02.09 from 02.10.2009) in the amount of 0.4-0.6% by weight of milk, synthetic food Kametsel 4000 fibers (certificate of state registration No. 50.99.01.009.U.000142.04.08 of 04.25.2008) in an amount of 0.2-0.5% by weight of milk, granulated sugar and left to ripen for 30-60 minutes , fat-free cottage cheese is mixed with mashed chokeberry with sugar, introduced into the resulting ripened mixture, the mixture is heated to a temperature of 60-65 ° C, stirred for 15 minutes and pasteurized at 74-78 ° C for 3 min, cooled to 30-35 ° C and packaged, prepare a curd dessert in the following ratio of components, wt.%:

fat-free cottage cheese 65-70 choked chokeberry with sugar 8-10 granulated sugar 2-4 stabilizer Rondagam AYT 100 0.4-0.6 synthetic dietary fiber Kametsel 4000 0.2-0.5 milk rest

A method of manufacturing a curd dessert with vegetable filling is illustrated by the following examples.

Example 1. For the production of 1000 kg of cottage cheese dessert with vegetable filler in 225 kg of milk cooled to 5 ° C with a fat mass fraction of 2.5%, the stabilizer Rondagam AYT 100 - 5 kg, synthetic dietary fiber Kametsel 4000 - 3 kg, granulated sugar - 22 kg. The mixture is left alone for 30 minutes. Fat-free cottage cheese - 675 kg is mixed with 80 kg of mashed chokeberry with sugar and added to the resulting ripened mixture, the mixture is heated to a temperature of 60 ° C, stirred for 15 minutes and pasteurized at 74 ° C for 3 minutes. The mixture is cooled to 30 ° C and Packed.

Organoleptic characteristics of cottage cheese dessert with vegetable filling are presented in table 1, physico-chemical indicators in table 2.

Example 2. For the production of 1000 kg of cottage cheese dessert with vegetable filling in 188.5 kg of milk cooled to 5 ° C with a mass fraction of fat 2.5%, make: stabilizer Rondagam AYT 100 - 4 kg, synthetic dietary fiber Kametsel 4000 - 3.5 kg, granulated sugar - 30 kg. The mixture is left alone for 30 minutes. Fat-free cottage cheese - 700 kg is mixed with 90 kg of choked chokeberry with sugar and added to the resulting ripened mixture, the mixture is heated to a temperature of 60 ° C, stirred for 5 minutes and pasteurized at 74 ° C for 3 minutes. The mixture is cooled to 30 ° C and Packed.

Organoleptic characteristics of cottage cheese dessert with vegetable filling are presented in table 1, physico-chemical indicators in table 2.

Example 3. For the production of 1000 kg of cottage cheese dessert with vegetable filler in 189 kg of milk cooled to 5 ° C with a fat mass fraction of 2.5%, the stabilizer Rondagam AYT 100 - 6 kg, synthetic dietary fiber Kametsel 4000 - 5 kg, granulated sugar - 40 kg. The mixture is left alone for 30-60 minutes. Fat-free cottage cheese - 670 kg is mixed with 100 kg of choked chokeberry with sugar and added to the resulting ripened mixture, the mixture is heated to a temperature of 60 ° C, stirred for 15 minutes and pasteurized at 74 ° C for 3 minutes. The mixture is cooled to 30 ° C and Packed.

Organoleptic characteristics of cottage cheese dessert with vegetable filling are presented in table 1, physico-chemical indicators in table 2.

Table 1 Organoleptic indicators Name of indicator Example data one 2 3 Taste and smell Pure, sweet with a pronounced flavor of filler Pure, sweet with a pronounced flavor of filler Pure, sweet with a pronounced flavor of filler Appearance and Consistency Homogeneous throughout, jelly-like, clean, smooth, glossy Homogeneous throughout, jelly-like, clean, smooth, glossy Homogeneous throughout, jelly-like, clean, smooth, glossy Color Bright purple Bright purple Bright purple

table 2 physical and chemical indicators Name of indicator Example data one 2 3 Mass fraction of fat,% 1,5 1,6 1,53 Mass fraction of protein,% 12.5 13,4 13 Active acidity, ° T 5.8 5.8 5.8 Viscosity, Pa · s 5.56 5.52 5,6

As can be seen from tables 1, 2, the curd dessert with vegetable filling, obtained by the proposed method, makes it possible to obtain a product of high nutritional and biological value with a long shelf life.

The proposed method for the production of cottage cheese dessert with vegetable filling makes it possible to replace the expensive carrageenan stabilizer with the Rondagam AYT 100 stabilizer, expand the product range based on cottage cheese, enrich the product with biologically active substances with radioprotective and antioxidant properties, and also increase the overall resistance of the human body to adverse effects external and internal environment.

Claims (1)

Method for the production of cottage cheese dessert with vegetable filling, including the acceptance and preparation of raw materials, preparation of the mixture: stabilizer Rondagam AYT 100 in the amount of 0.4-0.6% by weight of milk is added to chilled milk (synthetic dietary fiber Kametsel 4000 in 0.2-0.5% by weight of milk, granulated sugar is left to ripen for 30-60 minutes, skimmed cottage cheese is mixed with mashed chokeberry and added to the resulting ripened mixture, the mixture is heated to a temperature of 60-65 ° C, stirred for 15 min and pasteurization out at 74-78 ° C for 3 minutes, cooled to 30-35 ° C and packaged, curd dessert is prepared with the following component ratio, wt.%:
fat-free cottage cheese 65-70 choked chokeberry with sugar 8-10 granulated sugar 2-4 stabilizer Rondagam AYT 100 0.4-0.6 synthetic dietary fiber Kametsel 4000 0.2-0.5 milk rest