LT6193B - Prolonged storage yogurt drink 1,4% fat and its production method - Google Patents

Abstract

The present invention relates to the production of dairy products, in particular to the production of prolonged storage yogurt drink 3.6 percent fat from recombined milk. In the manufacture is used 10-45 percent of the natural skimmed milk, purified using the extremely small high-tech filters, to carry the process at low temperature in order to maintain undenatured proteins. Another component of the product - water, which is basis of chemical and microbiological processes of food, is also purified extremely by using the reverse osmosis method. By combining specially purified components can be obtained product having the desired properties. Advantage of this invention is that the skimmed milk has not been exposed higher than at 58 °C temperature and has preserved all milk constituents (undenatured proteins, vitamins, minerals, lactose), and combining with water and dry milk matter, allows to obtain high-quality milk product.

Description

The presently known method of producing recombinant milk is described in Aloyz Gudonis' book "Dairy Product Technology", Vilnius, 2009. publishing house "Technology", section 6.13 "Technology for the production of regenerated milk".

Recombined milk is the milk product obtained by combining preserved milk fat and dry non-fat milk materials with the addition of water to obtain a milk product of appropriate composition. This method has the following disadvantages:

Using the technology described in Gudon's book, skimmed milk powder (or skimmed milk powder) is thickened in an evaporator and dried in a drying tower at temperatures between 80 and 120 ° C, which eliminates all vitamins and denaturates proteins.

Calcium salts are most affected by milk heating, and these changes are usually irreversible.

Calcium phosphate aggregates and precipitates in the form of colloidal calcium phosphate on casein powder. Such colloidal calcium phosphate blocks the active areas of the calcium micelle and prevents the rennet from attacking casein. Decreased ionic and molecular calcium levels in milk by 11-50% decrease the enzymatic properties of milk. Therefore, in the production of rennet cheeses and fermented products (yoghurts, yogurt products), soluble calcium salts (usually calcium chloride) are added to such milk to restore the salt balance.

The calcium phosphate portion of the heated milk settles on the surface of the heating unit and forms, together with the denatured whey proteins and other milk components, an insoluble precipitate (milk stone). The composition of this sediment (water 2.7-14%, protein 8-50%, fat 2-5%, minerals 20-73%) depending on the composition of the heated milk, heating temperature and time, design of the plant and other factors.

Because of the disadvantages mentioned, the milk product produced in this way loses many good qualities and is not of sufficient quality.

Our invention-production method of recombinant dairy production technology allows to maintain the natural composition, taste and properties of dairy products.

This production method uses 10-40% natural skim milk, with special bacterial cleansing at low temperature, non-denatured proteins and other dry matter retained due to the special cleaning of skim milk from bacterial contamination and low pasteurization temperature.

The key idea behind this approach is that new nanotechnology is used to clean skim milk and the other ingredient of the product, water, from extremely inorganic impurities and bacteria.

The absorbed milk water is concentrated on the surface of the milk components (proteins, phospholipids, polysaccharides) in the colloidal state. Most of it consists of water attached to the hydrophilic groups of protein molecules. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, - HS. Bound water accounts for 2.03.5% of total milk water. The aqueous medium is the basis of chemical and microbiological processes in food, and for this reason the water must be removed or combined, i.e. reduce the proportion of active water. Water forms a monomolecular layer on the inner surface of a foodstuff and is therefore immobile. As the amount of water in the food increases, the water accumulates in the microcapillary, where its mobility is limited. Still or immobile water is an unfavorable medium for chemical and enzymatic reactions. The mobility and absorption "a" of the water in the product determine the stability of the product. It is best when the value of "a" is between 0.2 and 0.4. In this case, chemical and enzymatic reactions are almost non-existent.

Applying this theory, mixing skim milk from 10 to 40%, and specially formulated membrane water, anhydrous milk fat, dry non-fat milk parts, we can produce many high quality recombinant milk products.

The advantage of these products is that skim milk has not been exposed to temperatures higher than 58 ° C and has retained all milk constituents (non-denatured proteins, vitamins, minerals, lactose) and by combining with water, milk solids that have retained adsorb water to obtain quality dairy products (drinking milk of different fat, yoghurts, fermented condensed milk products, etc.) Cow's milk delivered to the processing plant is processed in the usual way, which is chilled, stored, separated by separation of fat, skim milk and cream stored in intermediate containers.

Skim milk cleaning technology is shown in Figure 1.

Skim milk is pumped into a heat exchanger 2, where it is heated to 45 ° 48 ° C and diverted to a bactofuge 3, then skim milk is pumped into a MF (microfiltration unit) 5 using filters: F (microfiltration) method. The system yields 5000-20000 dm ³ / h, the process temperature is 25-52 ° C, the filtrate is directed to pasteurisation 6 where it is maintained at 56.5-58.5 ° C until the alkaline phosphatase sample is negative, cooled in a heat exchanger 7 to 4-6 ° C and stored in intermediate containers for 8 further production.

System parameters:

System purpose (microfiltration) method

Machine model:

Productivity:

Performance of concentrate:

Permeate consumption: Working temperature: Filters used:

Filtering area: Number of concentration loops:

bacterial reduction using M / F industrial system

000-20,000 dm ³ / h.

-100-1 000dm ³ / hr.

-19,000-19,900 dm ³ / h.

25-52 ° C, ceramic, 1.1-1.6 microns permeability 25-52 m ²

2-4

The water purification technology is shown in Figure 2.

Water pump (for feeding water from well or nets) - 1, Reverse osmosis filter - 2, Heat exchanger water pasteurizer - 3, Water intermediate storage tanks - 4.

Water purification using reverse osmosis. Reverse osmosis membranes have the narrowest pores and are therefore most selective. They trap all bacteria and viruses, most of the dissolved salts and organic matter (including iron and humus compounds, which give the water its color and pathogenic substances). Reverse osmosis membranes hold an average of 97-99% of all dissolved substances. Such membranes are used in many industries that require high quality water (water supply, alcohol and non-alcoholic beverages, food, pharmaceutical, electronics, etc.). Reverse osmosis membranes are widely used in the home: Reverse osmosis systems provide access to the cleanest water that meets sanitary rules and regulations and European drinking water quality standards.

Model

Filters Used Number of Filters Filter Area Industrial System Reverse Osmosis Spiral 7.9

10-16 from 565 m ² .

4V // 16E - 4 diaphragm tubes // 10-16 filters.

table

Minimum water quality requirements

Type of contamination Impact Concentration Dust (> 10u) Membrane abrasion 1 mg / l Suspension / colloids of consistent materials Contamination of membranes 1 mg / l Iron, magnesium in the form of colloids Contamination of membranes 0.01 mg / l Iron Oxidation, formation of suspensions of basic iron compounds causing membrane contamination <0.02 mg / l Hardness 1. Decrease in efficiency of basic cleaning products and synthetic detergents. 2. Basic cleaning agents cause precipitation of salts that increase hardness, which causes membrane contamination. 3. Co-precipitation of hardening salts and protein compounds, increasing membrane contamination 20 mg / l (CaCO3)

4. Buffer effect that increases the amount of basic cleaning agents needed to maintain an appropriate pH. Alkalinity Effect of a buffer increasing the amount of acidic substances necessary to maintain the appropriate pH. 100 mg / l Biological oxygen need Membrane contamination as the filtrate contains colloids and / or of high molecular weight compounds. Decrease in chlorine activity (inefficiency). Nutrient medium for microorganisms. 100 mg / l Colloidal silicon dioxide Membrane abrasion 0.01 mg / l Soluble silica Membrane fouling due to the precipitation of calcium metasilicate and magnesium silicate as well as the sodium salt of silicon-aluminum acid. 10 mg / l High bacterial colonies Membrane fouling due to plaques. 1000/1 ml Koli-titre Membrane fouling due to bacteria 0/100 ml

table

Degree of water purification due to membrane filtration

Type of contamination Degree of purification Mechanical impurities / turbidity > 99% Inorganic substances Sodium 90-95% Calcium 93-98% Magnesium 93-98% Iron 93-98% Manganese 93-98% Copper 93-98% Nickel 93-98% Zinc 93-98% Lead 93-98% Chlorides 90-95% Nitrates 60-90% Phosphates In 93-98%

ISulfates 93-98% i Cyanides 90-95% Organic matter Organic molecules of a weight exceeding > 99% Organic molecules of up to 200 up to 99%

Product: Long storage yogurt drink 3.6% fat

The stabilizer is suitable for combining anhydrous milk fat and dry milk 0.60% sugar 9.00% Fruit Concentrate, 65® Brix 5.00% Skimmed milk yogurt 12% dry matter 33.00% Fat-free milk 10-45% Water filtrate 40-90% Adjust the pH to 80 ° C with citric acid 4.04.2

Thickness composition

Anhydrous milk fat 3.55-3.60 % Non-fat milk concentrates: protein, lactose, minerals 3.75-3.80% sugar 8.85-9.00 % The stabilizer is suitable for combining anhydrous milk fat and dry milk 0.59-0.60% Total thick 16.75- 17.0%

Manufacturing Technology Process

Non-fat milk solids are added to the water filtrate and skim milk mix: protein, lactose, minerals and stabilizer suitable for combining anhydrous milk fat and dry milk and a sugar mixture Heat in water filtrate and skimmed milk phase to 59 ° -65 ° C Allow to cool 19 ° -21 ° C (fruit concentrate is added Slowly stir about 19-20 minutes Adjust the pH to 1,0 g with citric acid 4.9-5.1 Keep minimum to 5-6 or.

Homogenize 195-200 kp / cm2 at 69-70 ° C Pasteurize at extremely high temperatures 90-92 ° C, 4 sec. Allow to cool 24-25 ° C Aseptically dispensing Allow to cool 4-6 ° C Keep minimum to 4-5 or.

DEFINITION OF INVENTION

Claims (5)

DEFINITION OF INVENTION 1. A long-keeping yoghurt beverage having a fat content of 3.6%, made from recombined milk obtained by mixing skimmed milk with water filtrate, characterized in that recombined milk is made using specially purified milk and specially purified water. 2. Yoghurt 3.5% fat according to claim 1, characterized in that the product is based on anhydrous milk fat and non-fat milk proteins: protein, lactose, minerals, and production begins with the supply of skim milk by pump 1 to heat exchanger 2, where it is heated to 45-48 ° C, is directed to a bactofuge 3, further fed by pump 4 to a microfiltration unit 5 using ceramic filters ISOFLUX 6,9-8,9, 1,1-1,6 micron permeability at 48-53 ° C, the filtrate is directed to pasteurizer 6 where it is maintained at 56.5-58.5 ° C until the alkaline phosphatase sample is negative, cooled in a heat exchanger at 7 to 4.06.0 ° C and stored in intermediate containers for further production. filters with capacity 5000-20000 dm ³ / h, concentrate capacity 100-1000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, operating temperature 25-52 ° C, ceramic filters with throughput 1, 1-1.6 microns, filtration area 25-52 m ² , concentration loops 2-4, filters 10-16. 3. A long-storage yoghurt drink of 3.6% fat, made from recombined milk according to claim 1 or 2, characterized in that the water purification method is the reverse osmosis method using a spiral 6.9-8.9, number of filters 10-16, filtration area 565-1500 m ² , 2-6 membrane pipes. 4. A long storage yoghurt beverage having a fat content of 3.6%, made from recombined milk according to claim 1, 2 or 3, characterized in that, when mixed with a mixture of water filtrate and skimmed milk, a non-fat milk fat and a stabilizer and sugar mixture, heated to 59-65 ° C in the aqueous filtrate and skim milk phase, cooled to 19-21 ° C, add the fruit concentrate and continue stirring slowly for about 19-20 min. and adjust the pH to 4.9-5.1 with citric acid, then hold for a minimum of 5-6 hours, homogenize at 195-200 kp / cm ² at 69-70 ° C, and pasteurize at 90-92 ° C for 4 sec. in a very high temperature device, cool to 24-25 ° C, aseptically dispense, cool to 4-6 ° C and keep for a minimum of 4-5 hours. 5. Long-keeping yogurt drink 3.6% fat, characterized by the following composition: stabilizer suitable for combining anhydrous milk fat and 0.60% dry milk solids sugar 9.00% fruit concentrate, 65® Brix 5.00% skim milk yogurt 12% solids 33.00% skim milk 10-45% water filtrate 40- 90% citric acid adjusts the pH to 4.04.2 fat composition anhydrous milk fat 3.55-3.60% non-fat milk fat: protein, lactose, minerals 3.75-3.80% sugar 8.85-9, 00% stabilizer suitable for total anhydrous milk fat and 0.59-0.60% dry milk solids