RU2014114607A

RU2014114607A - YOGHURT MILK WITH LONG STORAGE LIFE 3, 6% FAT AND METHOD OF PRODUCING IT

Info

Publication number: RU2014114607A
Application number: RU2014114607/10A
Authority: RU
Inventors: Витаутас Фядаравичюс
Original assignee: ТОО "Марс-2"
Priority date: 2014-02-07
Filing date: 2014-04-14
Publication date: 2015-10-20
Also published as: RU2579682C2; LT6193B; LT2014029A

Abstract

1. Способ производства йогуртового молока с длительным сроком хранения 3,6%-ной жирности, из рекомбинированного молока, отличающийся тем, что обезжиренное молоко при помощи насоса 1 подается в теплообменник 2, где подогревается до 45°-48°C, направляется в бактофугу 3, далее при помощи насоса 4 подается в микрофильтрационный блок 5, где применяются керамические фильтры ISOFLUX 6,9-8,9′′, пропускная способность которых 1,1-1,6 микр., при температуре 48°-53°C, фильтрат направляется в пастеризатор 6, где при температуре 56,5°-58,5°C содержится до тех пор, пока проба щелочной фосфатозы не станет отрицательной, охлаждается в теплообменнике 7 до температуры 4,0°-6,0°C и накапливается в промежуточных емкостях, для дальнейшего производственного процесса используются фильтры производительностью 5000-20000 дм/ч, производительность концентрата 100-1000 дм/ч, расход пермеата 19000-19900 дм/ч, рабочая температура 25°-52°C, керамические фильтры, пропускная способность которых 1,1-1,6 микр., площадь фильтрации 25-52 м, количество концентр. 2-4, количество фильтров 10-16.2. Способ по п.1, отличающийся тем, что при очистке воды применяется метод реверсивного осмоза с использованием спирали 6,9-8,9′′, количество фильтров 10-16, площадь фильтрации 565-1500 м, 2-6 мембранных труб.3. Способ по п.1, отличающийся тем, что при помешивании в смесь фильтрата для воды и обезжиренного молока добавляют гущу нежирного молока и стабилизатор для соединения обезвоженных молочных жиров и сухих молочных веществ, а также сахарная смесь, подогревают в фазе водного фильтрата и обезжиренного молока до 59°-65°C, охлаждают до 19°-21°C, добавляют фруктовый концентрат, далее медленно перемешивают примерно 19-20 мин, при помо1. A method for the production of yogurt milk with a long shelf life of 3.6% fat from recombinant milk, characterized in that skim milk is pumped to a heat exchanger 2 using a pump 1, where it is heated to 45 ° -48 ° C, and sent to a bactofuge 3, then using a pump 4 it is fed into the microfiltration unit 5, where ISOFLUX 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 microns, at a temperature of 48 ° -53 ° C, the filtrate is sent to pasteurizer 6, where at a temperature of 56.5 ° -58.5 ° C is contained until the sample lactic phosphatose will not become negative, it is cooled in the heat exchanger 7 to a temperature of 4.0 ° -6.0 ° C and accumulates in intermediate containers, filters are used for the further production process with a productivity of 5000-20000 dm / h, concentrate productivity of 100-1000 dm / h , permeate consumption 19000-19900 dm / h, working temperature 25 ° -52 ° C, ceramic filters, the throughput of which is 1.1-1.6 mic., filtration area 25-52 m, the number of concentr. 2-4, the number of filters 10-16.2. The method according to claim 1, characterized in that when treating the water, the reverse osmosis method using a spiral of 6.9-8.9 ″ is used, the number of filters is 10-16, the filtration area is 565-1500 m, 2-6 membrane pipes. . The method according to claim 1, characterized in that when stirring the mixture of the filtrate for water and skim milk, add a thick sheet of nonfat milk and a stabilizer for combining dehydrated milk fats and dry milk substances, as well as the sugar mixture, are heated in the phase of the aqueous filtrate and skim milk to 59 ° -65 ° C, cooled to 19 ° -21 ° C, add fruit concentrate, then slowly mix for about 19-20 minutes, with

Claims

1. A method for the production of yogurt milk with a long shelf life of 3.6% fat from recombinant milk, characterized in that skim milk is pumped to a heat exchanger 2 using a pump 1, where it is heated to 45 ° -48 ° C, and sent to a bactofuge 3, then using a pump 4 it is fed into the microfiltration unit 5, where ISOFLUX 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 microns, at a temperature of 48 ° -53 ° C, the filtrate is sent to pasteurizer 6, where at a temperature of 56.5 ° -58.5 ° C is contained until the sample mammary fosfatozy not become negative, it is cooled in heat exchanger 7 to a temperature of 4,0 ° -6,0 ° C and stored in intermediate tanks for further production process used filters productivity 5000-20000 dm ³ / h, concentrate performance 100-1,000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, working temperature 25 ° -52 ° C, ceramic filters, the throughput of which is 1.1-1.6 mic., filtration area 25-52 m ² , the number of concentr. 2-4, the number of filters 10-16.

2. The method according to claim 1, characterized in that when treating water, the reverse osmosis method using a spiral of 6.9-8.9 ″ is used, the number of filters is 10-16, the filtration area is 565-1500 m ² , 2-6 membranes pipes.

3. The method according to claim 1, characterized in that when stirring into the mixture of the filtrate for water and skim milk, add thick non-skim milk and a stabilizer for combining dehydrated milk fats and dry milk substances, as well as the sugar mixture, are heated in the phase of the aqueous filtrate and skim milk to 59 ° -65 ° C, cooled to 19 ° -21 ° C, add fruit concentrate, then slowly mix for about 19-20 minutes, with citric acid the pH is adjusted to 4.9-5.1, kept at least to 5-6 h, homogenized 195-200 kp / cm ² at 69 ° -70 ° C, pasteurized at with a high temperature of 90 ° -92 ° C, 4 s, cool to 24 ° -25 ° C, aseptically pour, cool to 4 ° -6 ° C and incubate for at least 4-5 hours.

4. Yogurt milk with a long shelf life of 3.6% fat, made from recombined milk, by the method according to any one of claims 1 to 3, characterized in that its composition, in the following ratio of components, wt.%:

Stabilizer for combining dehydrated milk fat and dry milk substances 0.60 Sugar 9.00 Fruit Concentrate, 65® Brix 5.00 Skim milk yogurt, 12% solids 33.00 Skimmed milk 10-45 Water filtrate 65-90 Using citric acid, the pH is adjusted to 4.04.2

The composition is thick:

Dehydrated Milk Fats 3.55-3.60 Thick nonfat milk 3.75-3.80 Sugar 8.85-9.00 Stabilizer for combining dehydrated milk fat and dry milk substances 0.59-0.60 Thick of everything 16.75-17.0