RU2010111619A - METHOD FOR PRODUCING RED COTTAGE CHEESE PRODUCT - Google Patents
METHOD FOR PRODUCING RED COTTAGE CHEESE PRODUCT Download PDFInfo
- Publication number
- RU2010111619A RU2010111619A RU2010111619/10A RU2010111619A RU2010111619A RU 2010111619 A RU2010111619 A RU 2010111619A RU 2010111619/10 A RU2010111619/10 A RU 2010111619/10A RU 2010111619 A RU2010111619 A RU 2010111619A RU 2010111619 A RU2010111619 A RU 2010111619A
- Authority
- RU
- Russia
- Prior art keywords
- cottage cheese
- product
- fat
- temperature
- cooling
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract 15
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000047 product Substances 0.000 claims abstract 8
- 238000001816 cooling Methods 0.000 claims abstract 6
- 235000013861 fat-free Nutrition 0.000 claims abstract 6
- 239000012467 final product Substances 0.000 claims abstract 4
- 235000003599 food sweetener Nutrition 0.000 claims abstract 4
- 238000010438 heat treatment Methods 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 238000002203 pretreatment Methods 0.000 claims abstract 4
- 239000003765 sweetening agent Substances 0.000 claims abstract 4
- 241000544066 Stevia Species 0.000 claims abstract 2
- 239000005862 Whey Substances 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000012856 packing Methods 0.000 claims abstract 2
- 238000007781 pre-processing Methods 0.000 claims abstract 2
- 238000000926 separation method Methods 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims abstract 2
- 239000006188 syrup Substances 0.000 claims abstract 2
- 235000020357 syrup Nutrition 0.000 claims abstract 2
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ получения творожного продукта «Красный творог», включающий предварительную обработку основы продукта с введением подсластителя на стадии термической обработки сгустка при помешивании с отделением влаги-сыворотки перед охлаждением и фасовкой конечного продукта, отличающийся тем, что после предварительной обработки основы продукта получают обезжиренный творог жирностью 1%, причем термическую обработку сгустка осуществляют при томлении при температуре 95°C в течение 3,5 ч с введением подсластителя - сиропа стевии в количестве 13% от массы обезжиренного творога, с одновременным прессованием и охлаждением до температуры 10-12°C и последующим измельчением и охлаждением до температуры 4-6°C перед фасовкой конечного продукта. ! 2. Способ получения творожного продукта «Красный творог» по п.1, отличающийся тем, что последующую обработку обезжиренного творога после предварительной обработки ведут в творогоизготовителях с прессующей ванной. 1. A method of obtaining a cottage cheese product "Red cottage cheese", including pre-treatment of the product base with the introduction of a sweetener at the stage of heat treatment of the clot with stirring with the separation of moisture-whey before cooling and packaging of the final product, characterized in that after pre-processing of the product base fat-free cottage cheese is obtained fat content of 1%, and the heat treatment of the clot is carried out by simmering at a temperature of 95 ° C for 3.5 hours with the introduction of a sweetener - Stevia syrup in an amount of 13% from the mass of fat-free cottage cheese, with simultaneous pressing and cooling to a temperature of 10-12 ° C and subsequent grinding and cooling to a temperature of 4-6 ° C before packing the final product. ! 2. The method of obtaining the cottage cheese product "Red cottage cheese" according to claim 1, characterized in that the subsequent processing of fat-free cottage cheese after pre-treatment is carried out in the cottage makers with a pressing bath.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010111619/10A RU2010111619A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR PRODUCING RED COTTAGE CHEESE PRODUCT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010111619/10A RU2010111619A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR PRODUCING RED COTTAGE CHEESE PRODUCT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2010111619A true RU2010111619A (en) | 2011-09-27 |
Family
ID=44803816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2010111619/10A RU2010111619A (en) | 2010-03-25 | 2010-03-25 | METHOD FOR PRODUCING RED COTTAGE CHEESE PRODUCT |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2010111619A (en) |
-
2010
- 2010-03-25 RU RU2010111619/10A patent/RU2010111619A/en unknown
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