RU2370045C1 - Production method of curdy-vegetable desert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for production of curdy products with filler. Method includes mixing of not fat curd and vegetable filler - extraction cake of cucurbits crops, taste flavour - glycine and bioadditive - farina (pollen load). Obtained mass is frozen till -25°C, dried in vacuum-freeze-drier at 1 millimetre of mercury, drying is finished at 40°C.

EFFECT: invention allows to increase product's biological value and storage time, expand curdy products range.

4 tbl, 4 ex

Description

The invention relates to the dairy industry and can be used in dairy plants for the preparation of curd products with a filler.

The development of dairy products of mass consumption of increased nutritional and biological value, as well as prophylactic and dietary products, requires the expansion of the raw material base of the food industry. One of these areas may be the use of beekeeping products as a functional basis for the development of formulations of products of high biological value. Another direction is the inclusion of pectins, trace elements, dietary fiber in the composition of fermented milk compositions.

A known method of obtaining a curd and vegetable product, in which honey, pieces of dried apricots, raisins, walnuts are used as additional components. This product is characterized by good organoleptic qualities, but has a high energy value, which makes it undesirable for people who are overweight [1].

A method for producing a curd-vegetable product is described, which includes cottage cheese with a fat content of not more than 4%, a fruit supplement, sprouted wheat grain and a filler. Slices of dried apricots are used as a fruit additive, ground wheat grain with a grain size of not more than 200 microns, sugar as a filler in the following ratio of components, wt.%: Dried apricots - 5-7; sugar - 3-5; wheat grain sprouted for eight days and crushed with all anatomical parts to a particle size of not more than 200 microns - 6-7; cottage cheese with a fat content of not more than 4% - the rest. Particles of sprouted grains contain amino acids, proteins, dietary fiber, vitamin C, group B, minerals (phosphorus, potassium, magnesium, sulfur, etc.) [2]. The method allows to increase the biological value and dietary properties.

The disadvantage of this method is the complexity of the technology for the preparation of the plant component and the finished product.

The closest is the method of producing milk-protein paste "Cheerfulness". Non-fat cottage cheese was selected as the basis for its production, in which pollen-honey bioadditive was added in an amount of 10% of the mass [3].

The resulting product due to the cottage cheese and pollen included in it is a favorable environment for the growth and development of microorganisms, and the preservative ability of honey included in this composition does not provide a long shelf life of the product. With a rich vitamin composition, this product is not balanced in dietary fiber.

The technical solution is to increase the biological value of the product, increase the shelf life, expand the range of curd products.

This is achieved by the fact that the curd and plant product is obtained by mixing the curd base with a filler, flavoring and bioadditive, the resulting mass is frozen to a temperature of -25 ° C, dried in a vacuum freeze-drying unit at a pressure of 1 mm Hg, drying is carried out until temperature 40 ° С, non-fat cottage cheese (fat content not more than 4%) prepared using acid or acid-rennet method in accordance with the known technology is used as a curd base, as a filler - gourds of melons, as e palatant - glycine, as Supplements - flower pollen (pollen) at the following component ratio, wt.%:

Meal of gourds 3-5 Glycine 1-2 Flower pollen 2-3 Low-fat cottage cheese Rest

Gourds of gourds (pumpkin, melon, watermelon) according to TU 9146-138-10514645-06 are a byproduct of processing seeds for vegetable oil, they contain proteins, vegetable fats, including polyunsaturated fatty acids, fiber as insoluble dietary fiber, vitamins , mineral and other valuable substances. Dry cakes contain in their composition: moisture 3.5-8%, protein 20-33%, fat 8-19%, fiber 10-20%, ash 4-6% (calcium, sodium, phosphorus, potassium, selenium, etc. .), vitamins, for example E up to 36 mg%, PP up to 10 mg%, group B up to 14 mg%. It is important that micronutrients are present in the meal, including selenium (in the pumpkin meal 2.9 mg / kg, watermelon 1.3 mg / kg), which, especially in conjunction with vitamin E, is the main factor in protecting the human body from certain forms of cancer and cardiac forms of diseases, from the harmful effects of free radicals. Table 1 shows the amino acid composition of the gourds of gourds.

Table 1
Amino acid composition of gourds Amino acid Pumpkin meal,% Watermelon meal,% Melon meal,% Lysine 3.28 0.69 0.94 Histidine 4.38 0.64 0.86 Arginine 10.40 2,50 3.63 Aspartic acid 10.54 1.70 2.26 Threonine 2.43 0.65 0.96 Serine 7.21 0.93 1.26 Glutamic acid 16.47 3.42 5.46 Proline 1.39 0.92 1.09 Glycine 8.98 1,08 1.65 Alanine 4.97 0.93 1.28 Cysteine - 0.33 0.30 Valine 3.60 0.91 1.35 Methionine 1.76 0.63 0.64 Isoleucine 3.33 0.77 1.10 Leucine 8.09 1.28 1.88 Tyrosine 5.71 0.55 0.74 Phenylalanine 5.49 1,02 1,54

Flower pollen (pollen) GOST 28887-90 is a beekeeping product. Flower pollen collected by bees is a natural product that represents a natural combination of nutritional and biologically active components of plant and animal (bee) origin. It contains all the basic substances necessary for the construction, development and existence of a living organism (about 250 in total): proteins, carbohydrates, fats, vitamins, amino acids, antibiotics, glucosidrutin, a growth stimulant, etc. The totality of proteins, fats and carbohydrates, minerals, hormones and phytoncides determines its healing properties in many diseases. The pollen protein complex consists of 20 amino acids, 10 of which are irreplaceable, and up to 21% (5-7 times more than the richest foods).

The complex of amino acids included in flower pollen makes it possible to fill in the errors of modern nutrition (when products, when refined and cooked, lose the most important nutrients, including some amino acids) and provide a high level of tissue protein recovery with a decrease in animal protein diet .

Flower pollen contains natural carbohydrates, which in combination with a rich set of minerals, including Trace elements are ideal products that can give the body energy material without the harm caused by the use of pure sugar.

Essential fatty acids are present in the pollen: linoleic and linolenic; in the pollen of buckwheat and clover, arachidonic acid is found that are not synthesized in the body and must come from outside.

Flower pollen contains about 15 vitamins, a number of hormones, growth stimulants, an antibiotic that delays the development of the tumor and more than 25 different minerals. Only flower pollen contains vitamins of the P group (rutin), which strengthen the walls of the capillaries, and increase the resistance to infections.

Flower pollen, treated with the secretion of the salivary glands of bees, is largely deprived of its allergenicity, therefore, when taking into account the individual characteristics of the body and contraindications, the use of pollen in functional products is safe in relation to the occurrence of allergic reactions.

Pollen contains: moisture no more than 10%, protein 21%, carbohydrates 18%, fats 3.3%, minerals 2.5% (more than 25 items), vitamins, in particular vitamin E - 80.3 mg%, ascorbic acid 78.21 mg%, carotenoids 21-30 mg%.

The inclusion of glycine in the curd and vegetable product provides a sweet taste that is not associated with the use of sugar, which reduces its calorie content and also reduces the possibility of allergic reactions.

Obtaining a freeze-dried curd and vegetable product is as follows:

1. Preparation of low-fat cottage cheese for the base acid or acid-rennet method in accordance with known technology;

2. Mixing in the calculated proportions of the curd base with additives (gourds of melons, crushed flower pollen and glycine) to a homogeneous consistency;

3. Freezing the resulting mass. The temperature at the end of the freezing process is minus 25 ° C;

4. Drying the composition in a vacuum sublimation unit. The pressure in the system was maintained at the level of 1 mm Hg. At the end of drying, the product temperature was 40 ° C.

5. Packing in a combined film based on polyethylene and aluminum foil. The oxygen content in the packaging material should not exceed 1-2%.

6. Storage at a temperature of 23-28 ° C for 12 months.

Shredded meal, flower pollen, glycine are introduced together at the mixing stage, so the technology for the production of curd products does not change. Additional equipment is also not required.

To refine the method used 4 formulation (wt.%).

Example 1

Pumpkin meal 3 Flower pollen 2 Glycine 2 Low fat cottage cheese 93

Example 2

Pumpkin meal 5 Flower pollen 3 Glycine one Low fat cottage cheese 91

Example 3

Melon meal 3 Flower pollen 2 Glycine 2 Low fat cottage cheese 93

Example 4

Watermelon meal four Flower pollen 3 Glycine one Low fat cottage cheese 92

Organoleptic characteristics are presented in table 2, the main microbiological indicators are presented in table 3.

The selected amount of additives is optimal. Reducing this amount of additives leads to a deterioration in biological value, excess can change the taste characteristic of the curd product.

The curd-vegetable product obtained by the proposed method retains its properties and qualities (solubility, recoverability, content of vitamins and enzymes) for 12 months at a temperature of 23-28 ° C. Lowering storage temperatures to 3-5 ° C allows you to increase these periods by 1.5-2 times.

table 2
Organoleptic characteristics of curd and vegetable products Name of indicator Characteristic Example 1 Example 2 Example 3 Example 4 Consistency Lumps of various shapes, easily crumbling when squeezed Taste and smell Pure, sour-milk with a vegetable flavor and a light honey aroma, sweetish Pure, sour-milk with a vegetable flavor Pure, sour-milk with honey aroma, sweetish Pure, sour-milk with a vegetable flavor and honey aroma, sweetish Color Pistachio, uniform throughout the mass Pistachio, uniform throughout the mass Light yellow, uniform throughout the mass Creamy, uniform throughout the mass

Table 3
The main microbiological indicators of curd and vegetable products Indicator Characteristic Bacteria of the Escherichia coli group, BGKP, in 0.001 cm ³ (g) of the product Not detected Pathogens, including salmonella, in 25 cm ³ (g) of product Not detected Coagulase-positive S. aureus, in 1 cm ³ (g) of the product Not detected

Physico-chemical characteristics of the product are shown in table 4.

Table 4
Physico-chemical characteristics of the curd and vegetable product Mass fraction,%, not less The acidity of the recovered product, ° T Duration of recovery of dry cottage cheese, min, no more Moisture,% no more Milk fat,%, no more 4.0 1.8 200-220 fifteen

Pollen pollen, characterized by the combination and natural balance of biologically active components, in combination with gourds of melons, which are a source of dietary fiber, vegetable protein with a rich amino acid composition, polyunsaturated fatty acids, gives the fermented milk product (cottage cheese) functional properties. This is a regulatory effect on the tone and motility of the gastrointestinal tract, metabolism, and the immune system. These properties put it in the category of products for herodietic nutrition.

Thanks to freeze-drying, a product of long storage without the use of preservatives is obtained, the sublimation mode allows you to save all the properties of the incoming components in their native state.

Information sources

1. RF patent No. 2143818, 1999, IPC A23C 23/00.

2. RF patent No. 2245062, 2002, IPC A23C 23/00.

3. Subbotina M.A., Rakityanskaya S.V. The physiological value and technological capabilities of the use of beekeeping products. “Storage and processing of agricultural raw materials”, No. 7, 2003, p. 68.

Claims (1)

A method of obtaining a curd-vegetable product, characterized in that it involves mixing low-fat cottage cheese with a vegetable filler - a gourd of melons, flavoring-glycine and bioadditive - flower pollen (pollen), freezing the resulting mass to -25 ° C, drying in a vacuum-freeze-drying installation at a pressure of 1 mm Hg, the end of drying upon reaching a temperature of 40 ° C with the following ratio of components, wt.%:
Meal of gourds 3-5 Glycine 1-2 Flower pollen 2-3 Low-fat cottage cheese Rest