Method for producing of curd paste. RU patent 2243674.
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Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
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Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
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Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
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Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
 Method for producing of aerated functional product based on animal and plant raw material / 2246221Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage. |
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Method for producing of dispersion product / 2246222 Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt. |
 Method for producing of dumplings "lenivye" / 2246843Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-80C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland. |
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Method for producing of milk-plant extract from amaranth / 2246872 Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-500C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-500C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-340C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-740C and holding for 15-20 s with following cooling to 2-60C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin. |
 Method for producing of canned sterilized curdle / 2249972Method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. |
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Method for production of milk gel / 2250647 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globalpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
FIELD: milk industry.
SUBSTANCE: method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product.
EFFECT: improved consistency, organoleptical and prophylactic properties, increased biological value of curd paste and reduced production costs.
2 tbl, 4 ex
The invention relates to the dairy industry and can be used in the manufacture of food products for children from three years. A method of obtaining curds, providing for the pasteurization of raw materials, cooled to the fermentation temperature, add the starter culture, fermentation, obtaining milk-protein clot, pressing, cooling and packing [1]. The disadvantage of this method is the lack of a combination of plant materials with the animal. Closest to the claimed invention is a method for the production of cheese product, introducing a fruit or vegetable supplements in powder form in combination with citric acid and water [2]. The disadvantage of this method is: - low organoleptic characteristics of the product, as powders poorly swell in the curd mass; - no properties for prevention of iodine deficiency. The problem to which the invention is directed, is to improve the consistency of cheese pasta, improved organoleptic, prophylactic properties, increasing the biological value and reducing the cost of the finished product. This object is achieved in that in a method of producing cheese pasta, involving the administration of cheese sugar, fillers, mechanical treatment of the mixture, pasteurization and cooling it under continuous stirring, unlike the prototype, the soft cheese low-fat diet impose cream 15-25% fat, millet porridge, gomogenizirovannogo under pressure (0,65-0,7)· 10 5 PA, vanilla, syrup, made on the basis of beet juice, dietary Supplement iodinated casein, conduct mechanical treatment of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA to dissolve sugar, pasteurized at a temperature of 66±2° C, cooling the mixture. The finished cheese Packed and Doklady in the refrigerating chamber at a temperature of 4±2° C. Used additives enhance the preventive properties of the product due to the content in its composition of biologically active substances. Syrup made on the basis of beet juice with added water, sugar syrup (the process of production of the syrup includes the pasteurized mixture to a temperature of 60°, straining, separation, deaeration), contains easily digestible sugars, water-soluble pectic substances, organic acids, and various mineral salts (phosphorus, potassium, calcium, iodine, vitamins C, PP, B 1 , a 2 , E, folic and Pantothenic acid. In addition to the nutritional value of syrup, made on the basis of beet juice has healing properties that are beneficial to the cardiovascular system, strengthens the walls of blood vessels, blood pressure, decrease cholesterol in blood, improves fat metabolism, the liver, the activity of the gastrointestinal tract. The pectin contained in the syrup, made on the basis of beet juice, giving the finished product a characteristic viscous, coloring matter represented by the betanin, give a pink color. Iodinated casein - iodinated protein. Has a preventive effect on the thyroid gland. The trace element iodine contributes to the normalization of phagocytosis, modified by introduction of a foreign protein, increases basal metabolic rate, enhances the oxidative processes, tones muscles. The presence of iodine in the thyroid gland is necessary for synthesis of her thyroid hormones, they are in control of energy metabolism, affecting basal metabolic rate and the level of heat production, actively affect physical and mental development, differentiation and maturation of tissues involved in the regulation of the functional state of the Central nervous system, affect the activity of the cardiovascular system and the liver, which is especially important for the development of children. Thyroid hormones interact with other endocrine glands (especially the pituitary and sex glands), have a marked effect on water-salt metabolism, metabolism of proteins, lipids and carbohydrates, increasing the metabolic processes in the body, increase the oxygen consumption of the tissues. Gomogenizirovannogo millet has a preventive effect on the gastrointestinal tract. Food dignity millet determined mainly by high starch content (64,8%), protein (12-15%), fat (2-4%) and therefore a sufficiently high digestibility and caloric content (348 kcal/100 g). Fat millet is rich in oleic and linoleic acids, and vitamins (vitamin b 1 at 0.42 mg%, 2 - 0.04 mg%, PP - 1.55V mg%), contains a significant amount of phosphorus (233 mg%) and potassium (210 mg%), but small amounts of calcium and iron. The method is as follows: take the cheese soft diet low fat cream into it 15-25% fat, millet porridge, gomogenizirovannogo under pressure (0,65-0,7)· 10 5 PA, granulated sugar, vanilla, syrup, made on the basis of beet juice, dietary Supplement iodinated casein, then carry out mechanical handling of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA until sugar is dissolved, after which the mixture is pasteurized by injecting steam at a pressure of 1.5 .10 5 PA. When the product temperature of 66±2° With steam stop and cool the product with continuous stirring to obtain a product of pasty consistency. The finished cheese Packed and Doklady in the refrigerating chamber at a temperature of 4±2° C. Examples of the process (formulation presented in table 2). Example 1. Took 609,515 kg of soft cheese fat-free diet was introduced to him 173,76 kg cream 15-25% fat, millet porridge (113,00 kg), gomogenizirovannogo under pressure (0,65-0,7)· 10 5 · PA, sugar (87,80 kg), vanillin (0,92 kg)syrup, manufactured on the basis of beet juice (15,00 kg), biologically active additives iodinated casein (0,005 kg), then carried out the mechanical treatment of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA until sugar is dissolved, after which the mixture was pasteurizable by injecting steam at a pressure of 1.5· 10 5 PA. When the product temperature of 66±2° With the steam flow was stopped and cooled product with continuous stirring to obtain a product of pasty consistency. The finished cheese was Packed up and douglasdale in the refrigerating chamber at a temperature of 4±2° C. Got pasta pale pink color, not viscous in consistency, with a pleasant sour-milk taste and smell with the inclusion of vanilla. The total score of 22.3. Example 2. Took 619,515 kg of soft cheese fat-free diet was introduced to him 173,76 kg cream 15-25% fat, millet porridge (103,00 kg), gomogenizirovannogo under pressure (0,65-0,7)· 10 5 PA, sugar (72,80 kg), vanillin (0,92 kg)syrup, manufactured on the basis of beet juice (30,00 kg), biologically active additives iodinated casein (0,005 kg), then carried out the mechanical treatment of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA until sugar is dissolved, after which the mixture was pasteurizable by injecting steam at a pressure of 1.5· 10 5 PA. When the product temperature of 66±2° With the steam flow was stopped and cooled product with continuous stirring to obtain a product of pasty consistency. the finished cheese was Packed up and douglasdale in the refrigerating chamber at a temperature of 4±2° C. Got pasta pink in color, viscous consistency, with a predominance of taste and smell beet. The total score of 22.9. Example 3. Took 624,515 kg of soft cheese fat-free diet was introduced to him 173,76 kg cream 15-25% fat, millet porridge (for 98.00 kg), gomogenizirovannogo under pressure (0,65-0,7)· 10 5 PA, sugar (77,80 kg), vanillin (0,92 kg)syrup, manufactured on the basis of beet juice (25,00 kg), biologically active additives iodinated casein (0,005 kg), then carried out the mechanical treatment of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA until sugar is dissolved, after which the mixture was pasteurizable by injecting steam at a pressure of 1.5· 10 5 PA. When the product temperature of 66±2° With the steam flow was stopped and cooled product with continuous stirring to obtain a product of pasty consistency. Got the pasta gently-h color, moderately viscous consistency, with a pleasant sour-milk taste and smell with the inclusion of vanilla. The total score of 23.4. Example 4. Took 634,515 kg of soft cheese fat-free diet was introduced to him 173,76 kg cream 15-25% fat, millet porridge (88,00 kg), gomogenizirovannogo under pressure (0,65-0,7)· 10 5 PA, sugar (62,80 kg), vanillin (0,92 kg)syrup, manufactured on the basis of beet juice (40,00 kg), biologically active additives iodinated casein (0,005 kg), then carried out the mechanical treatment of the mixture for 10-15 minutes at a pressure of (0,2-0,25)· 10 5 PA until sugar is dissolved, after which the mixture was pasteurizable by injecting steam at a pressure of 1.5· 10 5 PA. When the product temperature 66± 2° With the steam flow was stopped and cooled product with continuous stirring to obtain a product of pasty consistency. Table 1 the Results of organoleptic evaluation of the quality of cheese pastes the Name of the product quality Indicators cheese pastes appearance Texture Color Taste Odor scores Option 1 4,6 4,2 4,4 4,5 4,6 22,3 Option 2 4,8 4,5 4,7 4,4 4,5 22,9 Option 3 4,8 4,6 4,8 4,5 4,7 23,4 Option 4 4,7 4,4 4,6 4,3 4,3 22.3 table 2 Recipe cheese pasta per 1000 kg Name of raw materials Option 1 Option 2 Option 3 Option 4 soft Cheese low-fat diet 609,515 619,515 624,515 634,515 Cream 15-25% 173,76 173,76 173,76 173,76 Sugar 87,80 72,80 77,80 62,80 Syrup (based on beet juice) 15,00 30,00 25,00 40,00 Vanilla 0,92 0,92 0,92 0,92 Gomogenizirovannogo millet 113,00 103,00 for 98.00 88,00 iodinated casein 0,005 0,005 0,005 0,005 The finished cheese was Packed up and douglasdale in the refrigerating chamber at a temperature of 4±2° C. Got pasta hot pink color, moderately viscous consistency, with a pronounced taste and smell of beets. The total score of 22.3. The results of the organoleptic evaluations are shown in table 1. The proposed combination of ingredients enriched cheese pasta biologically active substances that have preventive properties. The proposed method allows you to create a food product with a homogeneous plastic consistency, with high organoleptic and preventive properties, with high biological value, by introducing syrup, made on the basis of beet juice, and dietary supplements iodinated casein, low cost due to the introduction in the homogenized cheese millet porridge. Sources of information: 1. AS the USSR №1235489 And 23 With 23/00. 2. AS the USSR №1085028 And 23 With 23/00. The method of obtaining cheese pasta, including introduction to cheese sugar-sand, filler, mechanical treatment of the mixture, pasteurization, cooling, characterized in that use cottage cheese soft cheese low-fat diet, which impose additional cream 15-25% fat, millet porridge, gomogenizirovannogo under pressure (0,65-0,7)·10 5 PA, vanilla, dietary Supplement iodinated casein, and the filler used syrup derived from beet juice, and mechanical treatment of the mixture is carried out for 10-15 min at a pressure of (0,2-0,25)·10 5 PA until sugar is dissolved.