LT2009104A - TIRPIU LIESO PIENO MILTU BE LAKTOZES GAMYBOS BuDAS IR IRENGINYS - Google Patents

Abstract

The present invention is related to food industry, in particular, to the diary production. The process for preparing milk powder containing less lactose (< 1.5 %) includes the use of membranes and defiltration under appropriate pressure. The processclaimed enables to obtain undestructed milk proteins while diminishing the amount of lactose from 56 to 1.5 %.@

Description

1

METHOD AND APPARATUS FOR MANUFACTURING SOLID FLOUR MILK POWDER WITHOUT LACTOSE The invention can be applied in the food industry, in the production of dairy products.

Lean milk flour is a natural product that is usually obtained by almost completely evaporating water from fresh milk. Lean Milk Flour is a long-term storage product widely used in the production of chocolate, ice-cream, cake, bread and edible concentrates. Currently, the dairy industry produces lean milk flour with 36% protein and 56% lactose, which does not meet the demands of the modern consumer market. In some cases, it is desirable to have a lower lactose content.

Lactose is a disaccharide composed of two linked sugars: glucose and galactose. In order for the lactose to be completely absorbed, it must break down into the two compounds mentioned above. The enzyme lactase, which is usually found in the walls of the small intestine, is involved in this process. If the amount of this enzyme is low or absent, lactose will not be broken down and will cause negative symptoms. In Lithuania an epidemiological study showed a decrease in enzyme lactase activity of 34%. of the country. The older a man, the more likely he will not tolerate lactose.

There is a known method described in Patent No. 1472041 A1 to obtain protein-soluble skimmed milk flour does not satisfy consumer conditions, since it is not produced in a natural way. In the described patent, solubility is achieved by adding pancreatin, which makes the protein fermented and complicates the production process. We suggest solving these problems with membranes and defiltration at a given pressure. The proposed method does not interfere with milk proteins and reduces the lactose content in the final product from 56% to 1.5%.

The scheme for producing lactose free flour without lactose is presented.

According to our proposed production method, cow's milk delivered to processing plant no. 1, is cooled to 4 ° C and accumulated in raw material storage tanks. At the start of production, the milk enters the separation unit no. 2, where the milk is heated up to 32-47 ° C in the separator to separate the milk fat from production 2 to 40-60% fat, where the milk fat - cream is directed to the cream intermediate container no. 4. Lean milk is stored in intermediate container no. 3. Lean milk is fed to microfiltration - Bactocatch system no. 5, which uses membranes from 4 to 0.02 pm at a temperature of 24 to 55 ° C and a pressure of &lt; 2 bar. Lean milk after bacterial cleansing with Bactocatch technology enters heat exchanger no. 10 and is heated to 55.7-57.7 ° C with maintenance until the alkaline phosphatase sample is negative. After this operation, the milk is cooled to 45-55 ° C and directed to block no. 11 UF - ultrafiltration, using membranes from 0.2-0.02 µm at 24-55 ° C, at a pressure of 1-10 bar. Here, lactose is separated - by filtration and defiltration - by adding water from 45 to 60 percent of lean milk to lactose in 1.4% dry matter. UF retentate is directed to AO - reverse osmosis block no. 12, where water is separated. For this purpose, membranes from &lt; 0.002 pm at a temperature of 24-55 ° C, at a pressure of 15-150 bar, are thickened to 22-34% of dry matter.

The product is directed to Vacum evaporator no. 13 and at a temperature of up to 57.7 ° C, evaporate the water to 50-55% dry matter.

The product, which contains 50-55% dry matter, is directed to a spray dryer, where drying is carried out to 4.0-4.9% moisture, and after the agglomeration soluble milk meal without lactose is obtained.

Here's an example of production:

Cow's milk delivered to milk processing plant no. 1, is cooled to 4 ° C and accumulated in raw material storage tanks. At the start of production, milk enters the separation unit no. 2, where the milk is heated up to 47 ° C, the separator separates the milk fat according to production needs with a fat content of 40%, where the milk fat - cream is directed to the cream intermediate container no. 4. Lean milk is fed to the microfiltration Bactocatch system no. 5 using membranes 4 to 0.02 µm at 55 ° C and pressure &lt; 2 bar. Lean milk after bacterial cleansing with Bactocatch technology enters heat exchanger no. 10 and is heated to 57.7 ° C with maintenance until the alkaline phosphate sample is negative. After this operation, it is cooled to 50 ° C and directed to no. 11 UF - ultrafiltration using membranes 0.2-0.02 µm at 50 ° C and pressure 1-10 bar. Here, lactose is separated - by filtering and defiltration - this process adds additional water from 45 to 60 percent of lean milk to lactose in 1.4% dry matter. UF - retentate is directed to AO - reverse osmosis block no. 12, where water is separated. For this purpose, membranes are used from &lt; 0.02 pm at 30 ° C and pressure &lt; 15-150 bar; thickens to 22-34% dry matter.

The product is directed to Vacum evaporator no. 13 and at a temperature of up to 57.7 ° C, evaporate the water to 50-55% dry matter.

The product containing 50-55% dry matter is directed to a spray dryer where drying to 4.0-4.9% moisture is effected by agglomeration, which produces soluble skimmed milk flour without lactose.

This produces a natural lactose-free product, suitable for patients and anyone who does not tolerate lactose.

Product Specification:

Humidity 4.9%

Fat 1.6%

Protein 85%

Lactose 1.4%

Ash 7.1%.

Claims (4)

4. DEFINITION OF DISCLOSURE 1. The method of producing lactose-free lactose powder by which the skimmed milk is treated with Bactocatch technology and heated to maintenance until the alkaline phosphatase sample is negative, is characterized by cooling the skimmed milk to 45-55 ° C to ultrafiltration. separating lactose by filtration and de-icing to a lactose content of 1.4% in dry matter, and additionally adding water to 45 to 60 percent of lean milk. 2. A method of producing soluble skimmed milk flour without lactose according to claim 1, characterized in that the ultrafiltration retentate is directed to reverse osmosis where water is separated and the retentate is thickened to 22-34% dry matter. An apparatus for producing soluble skimmed milk flour without lactose according to claim 1, characterized in that membranes are used in the ultrafiltration unit from 0.2 to 0.02 µm at 24-55 ° C and at a pressure of 15 to 150 bar. 4. A device for producing soluble skimmed milk flour without lactose according to claim 3, characterized in that membranes are used in the reverse osmosis block at &lt; 0.002 pm at 24-55 ° C and at a pressure of 15-150 bar.