Method for producing of protein lactic acid product with cereal additive of increased resistance. RU patent 2245061.

FIELD: milk industry.

SUBSTANCE: 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.

EFFECT: reduced consumption of milk material and production costs, increased nutritive and biological value, improved dietary and prophylactic properties, and prolonged shelf life of product.

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The invention relates to the dairy industry, and in particular the production of milk protein products. Known methods for producing protein dairy products: cottage cheese soft diet following types: with mass fraction of fat of 11.4%, low-fat and diet of fruit with a mass fraction of fat of 11.4%, non-greasy, produced by acid-rennet way from pasteurized skim milk fermented by pure cultures of lactic streptococci, separating the serum from the clot on the separator, with or without adding to the resulting skim the cream cheese and fruit and berry fillers [1]. The disadvantages of this method is the short shelf life of the product, amounting to a total of 36 hours after the end of the process. There are also known methods of production of milk protein products of high durability: "Berry", "Apple", "New", "Velvet cheese", "Spicy cheese", produced from the obtained acid-rennet way soft diet cottage cheese with different fat content and lean with adding different fruit (fruit purees, syrups, powders, their Apple pomace, tangerine middlings) and flavorings (parsley, dill), stabilizers. Method for the production of cheese products increased durability includes the following operations: preparation of a mixture of components, machining them to obtain a homogeneous paste-like consistency, heat treatment and cooling [2, 3, 4]. Introduction fruit and flavorings enriches curd products, carbohydrates, vitamins, micro and macro elements of plant origin. However, a disadvantage of the production of these fermented protein products is the lack of dietary fiber. The aim of the present invention is the economy of dairy raw materials, cost reduction, increased food and biological value, creating a product with diet and curative properties. This goal is achieved by introducing before the fermentation in the pasteurized skim milk wheat bran diet based on their content in the final product 11%. Wheat bran is a rich source of dietary fiber, which perform in the body a lot of useful functions. The production method is carried out in the following sequence: acceptance, evaluation of the quality of raw materials; purification, separation; pasteurized skim milk at a temperature of (78±2)°s; cooled to the fermentation temperature (30±2)°C; introduction to skim milk pre-treated at a temperature (120±2)°With wheat bran diet, calcium chloride in the form of a 40%aqueous solution at a rate of 20-40 g per 1000 kg milk-vegetable mixture the leaven of pure lactic acid streptococci (3±2)%, milk-clotting enzyme from the calculation of 1.0-1.2 g activity of 100,000 units per 1000 kg milk-vegetable mixture in aqueous solution with a mass fraction of the enzyme is not more than 1%; the fermentation mixture at a temperature of (30±2)°to the formation of a clot acidity 85-90°T; separation cottage cheese and vegetable clot; normalization of fat, making sugar, stabilizer, thermal processing (terminate) at a temperature (65±2)°With the cutter-disperser at a speed of rotation of the knives 3000 rpm/min for (140±20) seconds; cooling in the same apparatus by feeding the refrigerant in its annular space to a temperature (45±5)°when the rotation speed of the cutter knives 1500 rpm for 30-60 seconds; packaging, packing and marking at this temperature; cooling to a temperature of (4±2)°With in the refrigerating chamber. Example 1. To produce 1 ton of protein fermented milk product with grain Supplement, lean, you need the following raw materials: milk - 6614 kg, wheat bran diet - 110 kg, leaven - 202 kg, calcium chloride - 0,13 kg, milk-clotting enzyme - 0,007 kg, sugar - 50 kg Example 2. To produce 1 ton of protein fermented milk product with grain Supplement, 5%fat), you need the following raw materials: milk - 6016 kg, wheat bran diet - 110 kg, leaven - 184 kg, calcium chloride and 0.12 kg, milk-clotting enzyme - 0,006 kg, sugar - 50 kg, cream 55%fat - 76 kg. Example 3. To produce 1 ton of protein fermented milk product with grain Supplement, 11%fat), you need the following raw materials: milk - 5291 kg, wheat bran diet - 110 kg, leaven - 162 kg, calcium chloride, 0.11 kg, milk-clotting enzyme - 0,0055 kg, sugar - 50 kg, cream 55%fat - 168 kg This technology in comparison with prototypes allows to produce protein dairy products at significant savings of raw milk (16-33%) by the inclusion of wheat bran. This is one of the important factors that improve profitability, as well as to enrich the food product workname. The advantages of this method of production can be attributed to the use in the process of terminali cottage cheese and vegetable product that allows you to increase the lifespan of the developed product to 10 days, and that the process of termitaria, mixing components, cooling of the product is carried out in one machine (cutter-dispersant type "Stefan"). Content 5% carbohydrates significantly reduces energy value (calories) and leads to an increase in the share of protein in the product. Food and energy value of the developed protein dairy products with bran wheat are presented in table 1. Table 1 Food and energy value of milk protein products with grain Supplement (100 g) Name of indicator the Indicators of nutritional and energy value of the product with a mass fraction of fat:   Lean 5% 11% Fat, total g   5,0 11,0 Protein, total, g 17 15 13 Carbohydrates, total, g 5 5 5 Energy value, kcal (kJ) 88 (367,4) 125 (520,5) 171 (710,9) Introduction grain supplements of wheat bran was possible to replace part of the animal protein and vegetable, to enhance nutritional and biological value, to enrich the product dietary fiber content in the final product is (6,0±0,5) %. The use of grain supplements are allowed to get cottage cheese and vegetable product with good taste, nutritional and curative properties. The use of 100 g of the product meets 30% of the daily requirement of the body in dietary fibers. - carrying out processes terminali, mixing and cooling the cutter-disperser, which increases the duration of storage of the product up to 10 days; - cooling of the product at a temperature of 40-50°C for 30-60 sec and packaging at the above temperature, providing improved organoleptic characteristics of the product. (First, titratable acidity at specified temperature-time regime is practically unchanged. Secondly, it improves the hydrophilic properties of proteins as dairy and vegetable, as a result eliminates the spontaneous separation of the serum from the clot. Thirdly, the above-mentioned cooling mode prevents such vices as the sandiness and tropicality. Also the filling of cottage cheese and vegetable product at the above temperature in the container with hermetic closure contributes to long-term preservation The selection stage make bran before fermentation was based on organoleptic characteristics of the finished product. In the technical documentation for dairy products, the regulation of the organoleptic properties is required. It should be noted that for the buyer, the most important selection criterion and demand are always the taste characteristics of the product, its color, texture, aroma, appearance. The result justified the choice of this stage make a wheat bran - before ripening. The advantage can be attributed to the reduction in the cost of the finished product. This is due to the following factors. First, the duration of the ripening process in the method of production of cottage cheese low-fat diet with wheat bran reduced compared with the method of manufacturing a soft diet of low-fat cottage cheese, on average, 2-3 hours. This is due to the fact that when making wheat bran skim milk enriched with nutrients that are used by the microflora ferment as additional food. In the more active the process cyclotourisme, reduced production cycle, which leads to cost reduction. Secondly, the reduction in the cost of product and saving of raw milk result from the use of wheat bran before collapsing, which, when the solids content 93-95% at ten times the solids content of skim milk, have good hydrophilic properties. When the temperature of the coagulation occur weakening and partial destruction of the structure of cell membranes, denature and untwisting the polypeptide chains of the protein. The result is a cavity, which directs additional amount of osmotic water, reinforcing the endothermic reaction of hydration, and thus the processes of protein denaturation. Is the dissolving of sugar and additional swelling of the wheat bran due to the high temperature coefficient of swelling of starch. Data quality wheat bran lead to the fact that in the proposed method the production of cheese is used on 16-33% less skim milk than in the production of soft diet cottage cheese. Given the low cost of bran compared with the cost of skim milk, you can say that the total cost of the product made by the claimed method of production is reduced.. The presence of starch in the bran, which increases thermal stability of proteins by terminali product allows you to save the expensive stabilizer, the use of which is reduced by 2-3 times and to increase the shelf life of up to 10 days compared to the prototype, in which the application is specified soft cottage cheese diet, the shelf life is 36 hours. Literature 1. Stepanova LI Reference technologist milk production. The technology and composition (3 volumes) vol. 1 Dairy products. - SPb: Giord, 1999. - 384 S. 2. Bogdanova EA, and others Increase the efficiency of production of cheese by improving the technological process: an Overview. - M.: Ahronheim, 1986. - 48 S. 3. Eresco GA and other New in the production of dairy products increased resistance: an Overview. - M.: Ahronheim, 1986. - 24 S. 4. Litvinova M. Research and development of technology termizirovannymi curd products // Diss... Kida. technology. Sciences. - Kemerovo, 2000. - 184 C. Method for the production of milk protein product, including pasteurization of skim milk, ripening the mixture, the mixture components according to the recipe, mixing, secondary thermal processing Terminatio, mixing, filling, packaging and dokladnie, characterized in that skimmed pasteurized before ripening milk make a wheat bran diet, the content of which in the finished product is 5.5-6.5%, and before packaging the product is cooled to a temperature of 40-50°C for 30-60 s, and termitaria, mixing and cooling is carried out in the cutter-disperser.