Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" (RU)
发明人:
Дунаев Андрей Викторович (RU),Алексеева Елена Васильевна (RU)
申请号：
RU2013152700/10
公开号：
RU2013152700A
申请日:
2013.11.26
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
A method of producing cheese analog comprising preparing a melter mixture containing cheese nonfat components curd nonfat dry milk protein concentrate, skimmed milk, dry cheese flavor, common salt,-melters salt in a mixture of sodium citrate and sodium polyphosphate in the ratio of 1: 1, 50% by weight of milk fat substitute "Union 60", 70% drinking water, stabilizers, consistency of the modified starch mixture with a low swelling temperature (70 ° C) and kappa-carrageenan holding thermomechanical of brabotki heating the resulting mixture, it was up to 75 ° C for 3-5 minutes with the stirrer rotation speed of 150-300 rev / min, adding the remaining 50% by weight of milk fat substitute "Union 60" and implementation thermomechanical treatment by heating the mixture to 80 ° C for 2-3 minutes at a speed of rotation of the agitator 150-300 rev / min in a rarefied atmosphere at a pressure of 0.1 to 0.3 bar, adding the remaining 30% drinking water and implementation thermomechanical treatment by heating the mixture to 90 ° C for 2- 3 min at a speed of 750 rev / min in a sparse constant atmosphere at a pressure of 0.3 to 0.5 bar, the packaging of the resulting product in the hot state and cooling, with the following ratio of the starting components, wt. %:
