RU2494634C1 - Curd product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The curd product includes curd with 9% fat content, a filler represented by strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1, a structure-forming agent represented by APC 143 pectin, buckwheat flour, a polycomponent probiotic culture starter consisting of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium lactis homofermentative cultures at the following initial components ratio, wt %: polycomponent starter of probiotic cultures: Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis - 5-7, buckwheat flour - 10-20, APC 143 pectin - 0.8-1.0, strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1 10-15, curd with 9% fat content - balance.

EFFECT: invention has enhanced biological value, high organleptic indices and biocorrection properties.

3 tbl

Description

The invention relates to the dairy industry.

Known curd and cereal product, including cottage cheese, fat content of not more than 4%, wheat grain sprouted for eight days and crushed with all anatomical parts to a particle size of not more than 200 microns, dried apricots, sugar [Patent No. 2245062 A23C 23/00].

The disadvantage of this invention is the low organoleptic characteristics, low biological value, as well as the duration of the process due to the preparation of a plant ingredient.

The closest set of essential features is a curd product, including 9% fat cottage cheese, peach nectar, fructose and wheat bran, plant extract from buckwheat or millet seeds germinated for 36-48 hours, structure-forming agent is gelatin, in the following ratio of components, masses. %:

Plant Extract from Sprouted in

for 36-48 hours of buckwheat or millet seeds 40-51 Peach nectar 14-20 Gelatin 1,5 Fructose 8 Wheat bran 3,5 Curd fat 9% Rest

[Patent No. 2292724 A23C 23/00].

This curd product has the following disadvantages: low biological value, low organoleptic characteristics, and also the product does not have bio-correcting properties.

The technical result of the invention is to increase the biological value, giving the product high organoleptic characteristics and bio-correcting properties.

The technical result is achieved by the fact that the curd product, including 9% fat cottage cheese, filler, structurant, additionally contains buckwheat flour, multicomponent fermentation of probiotic cultures, consisting of homoenzymatic cultures of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis and bifidobacterium bifidobacterium as a filler use fresh or frozen mashed raspberries, strawberries and cherries in a ratio of 1: 3: 1, as a structure-forming agent - pectin ARS 143, in the following ratio, wt.%:

Multicomponent Probiotic Sourdough 5-7 cultures: lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis Buckwheat flour 10-20 Pectin ARS 143 0.8-1.0 Rubbed berries: raspberries, strawberries and cherries in 10-15 1: 3: 1 ratio Curd 9% fat Rest

The inclusion of buckwheat flour in the product, containing a complex of substances necessary for the growth of probiotic microorganisms, can increase the biological value and gives the product probiotic properties.

Introduction to the product of buckwheat flour in an amount of less than 10 wt.% Does not provide an increase in biological value and growth of probiotic cultures, and the introduction of more than 20 wt.% Worsens organoleptic characteristics due to the prevailing taste of buckwheat flour.

The multicomponent probiotic starter culture, consisting of homoenzymatic cultures of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium Bifidobacterium lactis, allows to obtain a product with bio-correcting properties.

The introduction of multicomponent fermentation of probiotic cultures, consisting of homoenzymatic cultures of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis and bifidobacteria Bifidobacterium lactis, less than 5 wt.% Will not give the product the necessary bio-correcting properties. The introduction of multicomponent fermentation of probiotic cultures of more than 7 wt.% Will give the product excessive acidity, reduce organoleptic characteristics, as well as increase production costs.

The use of fresh, frozen or frozen raspberries, strawberries, and cherries as a filler in a ratio of 1: 3: 1 eliminates the natural taste of a plant ingredient, gives the product high organoleptic characteristics and increases nutritional value.

The introduction into the curd product of pureed raspberries, strawberries and cherries in a ratio of 1: 3: 1, less than 10 wt.% Will not provide proper organoleptic characteristics, and the introduction into the product of pureed raspberries, strawberries and cherries in a ratio of 1: 3: 1, more 15 wt.% Will give excessive sweetness and therefore worsen organoleptic characteristics.

The introduction of APC 143 pectin into the composition of the product as a builder improves the organoleptic characteristics of the product, such as consistency, prevents syneresis and imparts radioprotective properties to the finished product.

The introduction of ARS 143 pectin in the product in an amount of less than 0.8 wt.% Does not provide the necessary organoleptic characteristics and will lead to the presence of serum in the product, and the introduction of APC 143 pectin in the product of the builder, more than 1 wt.% Leads to a deterioration in organoleptic indicators, and also economically impractical.

Table 1 shows the formulation of the curd product

Table 1 Curd product recipe Components Recipe per 1000 kg one 2 3 Multicomponent fermentation of probiotic cultures: lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis 5 6 7 Buckwheat flour 10 fifteen twenty Pectin ARS 143 0.8 0.9 1,0 Fresh or frozen mashed berries: raspberries, strawberries and cherries in a ratio of 1: 3: 1 10 12 fifteen Curd 9% fat Rest

Curd product is prepared as follows. Previously, using known technology, 9% fat cottage cheese is prepared with fermentation of probiotic cultures of microorganisms.

Ready cottage cheese is mixed with buckwheat flour, a structure-forming agent, pasteurized at t = 65-70 ° C for 5-10 minutes. Then the fruit filler is introduced, with constant stirring, the product is thermalized at a temperature of 92 ° C for 5 minutes and cooled to a temperature of 26-28 ° C. The finished curd product is packed and packaged.

Table 2 shows the organoleptic characteristics of the curd product

table 2 Organoleptic characteristics of the curd product Indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Appearance and Consistency soft, smeared, without perceptible particles of protein and separation of serum Taste and smell pure, sour-milk, with the taste and aroma of fruit filler Color The color is slightly pink, due to the color of the added rubbed fresh or frozen berries of raspberries, strawberries and cherries

The analysis of organoleptic indicators shows that the curd product has high organoleptic indicators.

Table 3 presents the physico-chemical characteristics of the curd product

Table 3 Physico-chemical characteristics of the curd product Indicators Recipe one 2 3 Mass fraction of solids,% twenty 21 22 Mass fraction of proteins,% 9 10 eleven Mass fraction of fat,% four 4.2 4,5 Mass fraction of carbohydrates,% 5 5.5 6 Ash% 0.1 0.2 0.25 Active acidity, units pH 4,5 ± 0,1 E. coli bacteria at 0.001 g 0.3 Pathogens, including salmonella in 25 g fifty Staphillococcus S.aureus 1,0

The analysis of physico-chemical indicators shows that the curd product has high biological value and has bio-correcting properties.

This curd product has high biological value due to dairy raw materials - cottage cheese. High organoleptic characteristics of the product are provided by rubbed fresh or frozen berries of raspberries, strawberries and cherries, as well as structure-forming agent - pectin ARS 143. The multicomponent yeast contains probiotic cultures lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, bifidobacteria flour provides bio-correcting properties.

The bio-correcting properties of the product provide correction of the gastrointestinal tract due to an increase in the number of viable cells of probiotic microflora in the finished product.

The production of the proposed curd product is economically feasible through the use of inexpensive ingredients: buckwheat flour, mashed raspberries, strawberries and cherries.

Curd product is recommended for both mass and special nutrition, in particular for nutrition of schoolchildren.

Trial batches of cottage cheese product were made, researched and underwent an extensive tasting at the Department of Food Technology and Service ANO VPO Omsk Economic Institute. The tasting results indicate that the product has high nutritional and biological value, organoleptic characteristics, and also has bio-correcting properties.

Claims (1)

Curd product, including 9% fat cottage cheese, filler and structurant, characterized in that it additionally contains buckwheat flour, multicomponent sourdough of probiotic cultures, consisting of homoenzymatic cultures of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis, and bifidobacteria the filler is used pureed fresh or frozen berries of raspberries, strawberries and cherries in a ratio of 1: 3: 1, as a structure-forming agent - pectin ARS 143, in the following ratio, wt.%:
Multicomponent fermentation of probiotic cultures: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis 5-7 Buckwheat flour 10-20 Pectin ARS 143 0.8-1.0 Fresh or frozen mashed berries: raspberries, strawberries and cherries in a ratio of 1: 3: 1 10-15 Curd 9% fat Rest