Method for producing of canned sterilized curdle. RU patent 2249972.

IPC classes for russian patent Method for producing of canned sterilized curdle. RU patent 2249972. (RU 2249972):

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FIELD: milk industry.

SUBSTANCE: method 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.

EFFECT: improved quality and prolonged shelf life.

1 dwg, 6 tbl, 4 ex

The invention relates to the dairy industry, in particular to a method of manufacturing cheese sterilized canned. The cheese is suitable for special consumers, are in the extreme conditions.

A method of obtaining calcium-fortified aseptic soybean curd, comprising preparing a dairy basis of the soy milk, the introduction of coagulant complex of sucrose with calcium hydroxide, sterilizing the mixture by heating, bringing the pH of the sterilized product to the acid followed by coagulation when heated (1).

A known method of producing cheese, providing for the sterilization of skim or normalized milk, cooling it to a temperature of fermentation, add the starter culture on the basis of lactic cultures in the amount of 3-5% of the volume zakachivaemogo source of milk. After the formation of a clot in it add potassium iodide. After cooking the resulting curd is pressed and cooled to a temperature of 2-6°With (2).

The closest analogue to the claimed invention is a method of obtaining sterilized cheese products, according to which the curd is mixed with high fat cream cooked with stirring, packaged and sterilized (3).

The disadvantage of the proposed method is the short shelf life of uncontrolled temperature conditions.

The technical result of the proposed invention is to increase the shelf life of cottage cheese to 12 months at the temperature of 0-6°to improve its quality.

The technical result is achieved in that the method is as follows: cheese made from normalized pasteurized milk or skim milk, mixed with butter or cream or plastic cream and pectin in an amount of 0.2-0.5 wt.%, mainly Apple or orange (you can make xanthan gum or carob bean gum), unit 122°aged within 6-10 min, then banks with the product is cooled to 0-8°and left at this temperature for maturing within 6-12 hours for the swelling of the protein, which significantly improves the quality of the product.

To mix with cottage cheese use ready-made cream or cream that you get at the enterprise the separation of milk, followed by normalization, homogenization at a temperature of 50-70°, pasteurization at a temperature 88-92°aged 20 seconds and cooled to a temperature of not higher than 5°C.

The cheese used with mass fraction of fat of 18%, 9% or fat-free acidity of not more than 200°So the Cream is used with a mass fraction of fat from 20% to 55% acidity respectively from 19°T up to 12°So Oil is used unsalted sweet cream with a fat content of 82.5%, cream plastic on THE 10 RF 472.

Pectin contribute in the form of a suspension in water in the ratio 1:1 in the amount of 0.2-0.5 wt.%, used mainly Apple or citrus pectin.

The invention is illustrated by the following example.

Example 1.

The recipe shown in table 1.

Table 1 Name of the raw material Mass fraction of dry substances, % raw material Consumption per 1 ton of finished product, kg actually dry substances Curd, 18% fat 35,0 950,0 332,5 Butter, 82,5% fat 84,0 18,5 15,5 Pectin 100 2,0 2,0 Water 29,5 total: 1000,0 350,0

Cheese with a fat content of 18% and the acidity of not more than 200°T fray on the top, mix in the melting unit type “Stefan” with butter with a fat content of 82.5%, pre-cutting it into pieces of 2-3 kg, with stirring, the mixture is brought Apple pectin suspension at the rate of 0.2 wt.%, mix the pectin with water in the ratio 1:1. Stirring of the mixture is conducted for 1 minute at 1500 rpm Spend armirovanie mixture at a temperature of 78°C for 3 minutes under stirring with a speed stirrer 3000 rpm

The product is Packed in metal cans, which are prior to completing the product is thoroughly washed with hot water. Are steamed with live steam and dried with hot air. Cover to banks washed, dried and sterilized. Metal cans with the product is hermetically sealed. Sealed with the product banks served on sterilization. Sterilization is carried out at 121°aged for 8 minutes. Cool cheese in the refrigeration chamber with a temperature of 1°C. In the chamber simultaneously with the cooling of the maturation of the cheese within 8 hours. After cooling and ripening of the cheese process is completed and the product is ready for implementation.

Cheese sterilized canned has a strong taste of pasteurization, moderately firm consistence and can withstand storage without loss of consumer properties within 12 months at a temperature of 0-8°C.

Example 2.

The recipe shown in table 2.

Table 2 name of the raw material Mass fraction of dry substances, % raw material Consumption per 1 ton of finished product, kg actually in dry-VAC Cheese, 9% fat 27,0 of 850.0 of 229.5 Butter, 82,5% fat 84,0 141,0 118,5 Pectin 100 2,0 2,0 Water 29,5 total: 1000,0 350,0

The method is carried out as in example 1. Use the cheese with a fat content of 9%.

Cheese sterilized canned has a strong taste of pasteurization, moderately firm consistence and can withstand storage without loss of consumer properties within 12 months at a temperature of 0-8°C.

Example 3

The recipe given in table 3.

Table 3 name of the raw material Mass fraction of dry substances, % raw material Consumption per 1 ton of finished product, kg actually dry substances Curd 20,0 750,0 150,0 Cream, 55% fat 62,5 48,0 30,0 Butter, 82,5% fat 84,0 200,0 168,0 Pectin 100 2 2 total: 1000,0 350,0

The method is carried out as in example 1. Use fat-free cottage cheese and cream with a fat content of 55%, acidity, respectively, from 12°T and butter fat content of 82.5%.

Cheese sterilized canned has a strong taste of pasteurization, moderately firm consistence and can withstand storage without loss of consumer properties within 12 months at a temperature of 0-8°C.

Example 4

The method is carried out as in example 1. Use the cheese with a fat content of 9% and cream plastic with a mass fraction of fat 73%.

The recipe is given in table 4

Table 4 name of the raw material Mass Fraction in dry-raw material Consumption per 1 ton of finished product, kg actually dry substances Cheese, 9% fat 27,0 835 of 225.6 Cream plastic, 73% fat 75,0 163 122,4 Pectin 100 2,0 2,0 total: 1000 350,0

Cheese sterilized canned has a sour taste, smooth delicate texture and can withstand storage without loss of consumer properties up to 12 months at a temperature of 0-8°C.

On organoleptic properties of the cheese must meet the requirements specified in table 5.

Table 5 Name of indicator product Feature 1 2 the Consistency and appearance of a Homogeneous, soft, plastic, moderately dense, spotting the Taste and smell of fresh milk with a pronounced taste of filtering White with cream shade, uniform throughout the mass

Physico-chemical parameters cheese must meet the requirements specified in table 6.

Table 6 Name index product Feature 1 2 Mass fraction of fat, % 18±0,5 Mass fraction of moisture, % 65,0±0.5 Acidity, °T not more than 180

Technological scheme of production of cheese shown in the drawing.

Literature

1. EP 0192250 AND 23 WITH 20/02, 27.08.1986.

2. EN 2178645, C2, And 23 With 19/076, 27.01.2002.

3. SU 948363 And 07.08.1982.

The method of producing sterilized cheese, which consists in the fact that the cottage cheese mixed with cream or butter, or cream plastic and pectin in an amount of 0.2-0.5 wt.%, stirred, subjected to heat treatment in a melting unit at a temperature of 78-82°C for 3-4 min with stirring, Packed, sterilized at a temperature 120-122°C for 6-10 min, cooled and sent to maturation at a temperature of from 0°C to +8°C for 6-12 hours