RU2579682C2 - Yoghurt beverage made of recombined milk and such product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to dairy industry. For manufacture of 3.6% fat yoghurt beverage the method is performed in the following way. While stirring, one adds dehydrated milk fats, dry defatted milk residue, a stabiliser and sugar into the mixture of water filtrate and defatted milk. One performs heating in the phase of water filtrate and defatted milk, cooling, addition of 65°Br fruit concentrate, addition of defatted milk yoghurt, stirring, pH regulation with citric acid, maintenance, homogenisation, ultra-pasteurisation, cooling, aseptic dispensing and maintenance. Preliminarily defatted milk is supplied by means of a pump into the heat exchanger where milk is heated to 45-48°C and delivered into the bactofuge. By means of the pump milk is supplied into the microfiltration unit where 6.9-8.9" ceramic filters are applied, their throughput capacity equal to 1.1-1.6 mcm at a temperature of 48-53°C. The filtrate is delivered into the pasteuriser where it is maintained at a temperature of 56.5-58.5°C until an alkaline phosphatase test yields a negative result. Then the produced mixture is cooled to a temperature equal to 4-6°C in the heat exchanger and is stored in intermediate vessels.

EFFECT: inventions group ensures preservation of the product natural composition and taste properties.

4 cl, 2 dwg, 2 tbl

Description

The invention may find application in the dairy industry in the manufacture of various types of dairy products.

The now-known method for the production of regenerated milk is described in Aloisas Goudonis's book “Technology of Dairy Products”, Vilnius, 2009, “Technology” publishing house, chapter 6.13 “Technology for the production of regenerated milk”.

Regenerated milk is called a dairy product obtained by combining canned milk fats and dry non-fat dairy substances with the addition of water in such quantity as it is required to obtain a dairy product of suitable composition. The disadvantages of this method are as follows:

1. According to the technology described in the Goodonis book, in the manufacture of skimmed milk powder (or fatty milk powder), milk is evaporated in an evaporator and dried in a drying tower at a temperature of 80 to 120 ° C, and this treatment kills all vitamins and denatured proteins.

2. When milk is heated, calcium salts change to the greatest extent, and these changes are most often irreversible.

Calcium phosphate is aggregated and precipitates on casein powder in the form of colloidal calcium phosphate. Such colloidal calcium phosphate blocks the active surface areas of calcium mycelium and prevents the rennet attack directed to casein. With a decrease in the content of ionic and molecular calcium in milk by 11-50%, the properties of enzymatic coagulation of milk weaken. Therefore, in order to restore the salt balance in the manufacture of rennet cheeses and fermented products (yoghurts, yoghurt products), soluble calcium salts (mainly calcium chloride) are added to such milk.

3. Part of the calcium phosphate in the heated milk settles on the surface of the heating device and, together with the denatured whey proteins and other milk components, form insoluble deposits (milk stone). The composition of these deposits is as follows: water 2.7-14%, proteins 8-50%, fats 2-5%, minerals 20-73% depending on the composition of the heated milk, temperature and time of heating, the design of the device and other factors.

Due to these shortcomings, a dairy product made in this way loses many good properties, its quality leaves much to be desired.

Our invention - a production method, the production technology of products from recombinant milk allows you to preserve the natural composition, taste of dairy products.

This production method uses 10-40% of natural skim milk, specially purified from bacteria, at low temperature, undenatured proteins and other dry substances remaining due to the special cleaning of skim milk from bacterial contamination and low pasteurization temperature.

The key idea of this method is that, thanks to the latest nanotechnology, skim milk is especially thoroughly cleaned of inorganic impurities and bacteria, and the other component of the product is water.

Bound (absorption) water of milk accumulates on the surface of the constituent parts of milk (proteins, phospholipids, polysaccharides) in a colloidal state. The largest part of it is water attached to protein molecules of hydrophilic groups. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, -HS. Bound water makes up 2.0 ÷ 3.5% of the total milk water. The aquatic environment is the basis of chemical and microbiological processes occurring in food products, therefore, in order to preserve food products for longer, water must be removed or combined, i.e. reduce the proportion of active water. Water covers the inner surface of the food product with a monomolecular layer, so it is motionless. As the water content in the food product increases, water accumulates in microcapillaries, in which its mobility is limited. Still water or water of limited mobility is an unfavorable environment for chemical and enzymatic reactions. The stability of the product depends on the mobility of the water contained in the product and the absorption of “a”. She is the best with a value of a between 0.2 and 0.4. In this case, chemical and enzymatic reactions practically do not occur.

Thanks to the application of this theory and mixing from 10% to 40% skim milk of water, prepared by a special membrane method, dehydrated milk fats, dry nonfat milk constituents, we can prepare many types of high-quality products from recombined milk.

The advantage of these products is that skim milk was not exposed to temperatures above 58 ° C and retained all the constituent parts of milk (undenatured proteins, vitamins, minerals, lactose) and, combined with water, milk solids that retained adsorption water, You can get high-quality dairy products (drinking milk of different fat content, yoghurts, fermented condensed dairy products, etc.). Cow's milk delivered to the processing plant is processed in the usual way, i.e. it is cooled, accumulated, separated with the separation of fats, skim milk and cream, which accumulate in intermediate containers.

The technology for cleaning skim milk is shown in figure No. 1.

Skim milk is pumped into a heat exchanger 2, where it is heated to a temperature of 45-48 ° C and sent to a baktofugu 3, then skim milk is pumped to a MF (microfiltration unit) 5 using a pump 4, where filters are used: A system designed to reduce the number of bacteria using the M / F method (microfiltration). The system productivity is 5000-20000 dm ³ / h, the process temperature is 25-52 ° C, the filtrate is sent to pasteurization 6, where at a temperature of 56.5-58.5 ° C it will be held until the alkaline phosphatase sample becomes negative, it is cooled in the heat exchanger 7 to a temperature of 4-6 ° C and accumulates in the intermediate tanks 8 for further processing.

System Parameters: System purpose bacteria reduction using the M / F method (microfiltration) Device model: industrial system Performance: 5000-20000 dm ³ / hour. Concentrate Performance: ~ 100-1000 dm ³ / hour. Permeate consumption: ~ 19000-19900 dm ³ / hour. Working temperature: 25-52 ° C, Filters Used: ceramic, 1.1-1.6 mic. prop. the ability Filtration Area: 25-52 m ² The number of concentr. loops: 2-4

Water purification technology is shown in figure No. 2.

Water pump (for supplying water from a well or networks) - 1, reverse osmosis filter - 2, heat exchanger-pasteurizer - 3, intermediate tanks for storing water - 4.

Water purification by the method of reverse osmosis. Reverse osmosis membranes have particularly narrow pores, so they are most selective. They trap all bacteria and viruses, a significant part of the dissolved salts and organic substances (including iron and humic compounds that give color to water, and pathogenic substances). Reverse osmosis membranes retain approximately 97-99% of all solutes. Such membranes are used in many industries where high-quality water is required (water supply, production of alcoholic and non-alcoholic drinks, food industry, pharmacy, electronic industry, etc.). Reverse osmosis membranes are widely used in everyday life: reverse osmosis systems make it possible to use the purest water that meets sanitary rules and norms, as well as European drinking water quality standards.

Industrial system model

Used filters reverse osmosis coil 7.9 ′ ′

Number of Filters 10-16

Filtration area from 565 m ² .

4V // 16E - 4 membrane pipes // 10-16 filters.

Product: yogurt milk with a long shelf life of 3.6% fat

Structure

The composition is thick

Production technology process

Claims (4)

1. The method of production of a yogurt drink, 3.6% fat, from recombinant milk, which consists in the fact that with stirring in the mixture of the filtrate of water and skim milk added dehydrated milk fats, dry skim milk residue and stabilizer, and sugar are heated in the aqueous phase filtrate and skim milk, cool, add fruit concentrate 65 ° Br, add yogurt from skim milk, mix, adjust pH with citric acid, maintain, homogenize, ultra-pasteurize, cool, pour they are aseptic and withstand, moreover, pre-skim milk is pumped to heat exchanger 2 using pump 1, where it is heated to 45-48 ° C, sent to bactofugu 3, then pump 4 is fed to microfiltration unit 5, where 6.9- ceramic filters are used 8.9 ", the throughput of which is 1.1-1.6 μm, at a temperature of 48-53 ° C, then the filtrate is sent to pasteurizer 6, where at a temperature of 56.5-58.5 ° C they are kept until the alkaline phosphatose sample will not become negative, cool in the heat exchanger 7 to a temperature of 4-6 ° C and then poured in intermediate containers. 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 , 2-6 membrane pipes . 3. The method according to claim 1, characterized in that the drink is further subjected to filtration using ceramic filters with a productivity of 5000-20000 dm ³ / h, a concentrate productivity of 100-1000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, operating temperature 25-52 ° C, throughput 1.1-1.6 μm, filtration area 25-52 m ² , number of concentration cycles 2-4, number of filters 10-16. 4. Yogurt drink, 3.6% fat, from recombined milk, made with stirring in a mixture of water filtrate and skim milk, by the method according to any one of paragraphs. 1, 2, 3, characterized in that its composition, with the following content of the starting components, wt.%:
Stabilizer for combining dehydrated milk fat and dry milk substances 0.60% Sugar 9.00% Fruit Concentrate, 65 ° Br 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 4.0-4.2 The composition of the mixture: Dehydrated Milk Fats 3.55-3.60% Dry skim milk residue 3.75-3.80% Sugar 8.85-9.00% Stabilizer for combining dehydrated milk fat and dry milk substances 0.59-0.60% Mix of everything 16.75-17.0%

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