Method for producing lactic cheese paste with vegetable oils

Abstract

Method for producing lactic cheese paste with vegetable oils involves mixing ground low-fat lactic cheese, cooling, and packaging. During the mixing stage, soy fat concentrate and chia seeds are added, which are pre-ground to a particle size of no more than 1 mm.

Description

The utility model relates to the food industry, in particular to a method of producing cottage cheese pastes containing non-dairy fats can be used in the dairy industry and in restaurant establishments. A known method of producing cheese paste, which includes mixing grated cheese skimmed milk, cooling, packaging [Patent of Ukraine No. 130144, MPK A23S 19 / 02; Bulletin No. 22, 2018]. The disadvantage of this method is that sour cream is used as a fat during the mixing stage. component containing milk fat, which, in terms of fatty acid composition, contains mainly saturated fatty acids. The finished product is characterized by reduced functional properties and content of polyunsaturated fatty acids beneficial to the human body. The utility model is based on the task of creating a method for producing cottage cheese paste on based on resource-saving technology, which improves organoleptic quality indicators, increases functional properties and increases the mass fraction of polyunsaturated fatty acids in the finished product product. The problem is solved by the fact that the method of producing cottage cheese paste with vegetable oils, which includes mixing grated low-fat sour-milk cheese, cooling, packaging, according to the utility model, at the mixing stage, soy fat concentrate and chia seeds are added, which is pre-crushed to a particle size of no more than 1 mm, with the components taken in in the following ratios, wt. %: grated cheese low-fat sour milk 70.0-80.0 soybean fat concentrate 14.0-18.0 chia seeds 6.0-12.0 Soybean fat concentrate [Patent of Ukraine No. 160202, IPC: A23S11 / 00, Bulletin No. 33 / 2025.] includes corn oil, which, unlike milk fat, has an increased amount of beneficial nutrients the human body of polyunsaturated fatty acids. Also, soy fat concentrate has functional properties due to the content of a powerful natural antioxidant in its composition origin - dihydroquercetin, which has a positive effect on the immune system, cardiovascular system, health of capillaries and the human body as a whole. The use of soy fat concentrate will allow obtain a finished product with increased functional properties and polyphenol content unsaturated fatty acids. Chia seeds, by their chemical composition, contain polyunsaturated fatty acids that are beneficial to the human body. acids and is characterized by unique taste properties. Using chia seeds will give ability to increase the content of polyunsaturated fatty acids and give the finished product pleasant taste properties. The method is carried out as follows: Raw materials must comply with current regulatory documentation. Low-fat cottage cheese is grated. Chia seeds are ground to a particle size of not more than 1.0 mm. During mixing, soy-fat is added to the grated low-fat fermented milk cheese. concentrate and crushed chia seeds. The resulting mixture is cooled and packaged. Examples of recipes and main quality indicators of cottage cheese paste with vegetable oils are given in tables. Table Examples of recipes for cottage cheese paste with vegetable oils and its indicators Name of example No. 1 2 3 4 5 Recipe Grated sour milk cheese low-fat, % 85.0 80.0 75.0 70.0 65.0 Soybean fat concentrate, % 12.0 14.0 16.0 18.0 20.0 Chia seeds, % 3.0 6.0 9.0 12.0 15.0 Quality indicators Organoleptic quality indicators Product with homogeneous, gentle, plastic, A product with a homogeneous, gentle, plastic, moderately dabbed consistency, Product from heterogeneous, plastic, sparse moderately smear consistency, unexpressed taste pleasant taste and consistency, too expressed taste Characteristics of crushed chia seeds Particle size, mm 0.4 0.6 0.8 1.0 1.2 Nutritional value per 100 g of finished product Mass fraction of corn oil, % 6.0 7.0 8.0 9.0 10.0 Mass fraction of polyunsaturated fatty acids acids, % 3.9 4.4 4.8 5.3 5.8 From the table it is clear that to obtain cottage cheese paste with high-quality vegetable oils, the optimal is the use of grated skimmed fermented milk cheese in the amount of 70.0-80.0%, soy-fat concentrate in the amount of 14.0-18.0%, chia seeds in the amount of 6.0-12.0%. Chia seeds should be ground to particle sizes not exceeding 1.0 mm. The proposed method involves improving organoleptic quality indicators, increasing polyunsaturated fatty acids and functional properties in cottage cheese paste with vegetable oils. The technical result of the proposed method is to obtain cottage cheese paste with vegetable oils with improved organoleptic quality indicators, increased functional properties and increased content of polyunsaturated fatty acids, which allows to expand range of new generation dairy and vegetable products.

Claims

Method for producing cottage cheese paste with vegetable oils, comprising mixing grated low-fat sour-milk cheese, cooling, packaging, which differs in that during the mixing stage, soy fat concentrate and chia seeds are added, which pre-crushed to a particle size of no more than 1 mm, while the components are taken in the following ratios, wt. %: grated cheese low-fat sour milk 70.0-80.0 soybean fat concentrate 14.0-18.0 chia seeds 6.0-12.0.