RU121693U1 - TECHNOLOGICAL LINE FOR PRODUCTION OF DAIRY-PROTEIN PRODUCT - Google Patents

Abstract

A technological line for the production of a milk-protein product, containing a section for receiving and preparing milk raw materials, a tank for fermentation, a separator, a device for feeding fillers equipped with a grinder, a tank for mixing a milk-protein base with fillers and a device for crushing a curd, characterized in that the line equipped with a digester associated with a grinder, and a disperser is used as a device for crushing the curd.

Description

The utility model relates to the production of dairy products, namely to the complex of equipment used to carry out technological processes for the production of milk-protein products, mainly mousse-like consistency, and can be used in enterprises of the milk processing industry.

A known production line for the production of a milk-protein product, including a site for the reception and preparation of milk raw materials, a vacuum apparatus, a fermentation tank, a device for crushing a clot made in the form of a colloidal mill, a tank for mixing a milk-protein base with fillers with a device for feeding fillers . Syrups can be used as fillers (see D. Kharitonov, D. Handbook of a whole-milk production technologist / D. I. Kharitonov, V. D. Kharitonov. - M.: Food Industry, 1967. - P.163).

The described production line does not allow the production of milk-protein products with high nutritional value, which decreases after prolonged heat treatment of milk raw materials due to the breakdown of thermolabile biologically active substances contained in raw materials such as vitamins. In addition, the quality of the final milk-protein product is not high enough due to the fact that the technological line does not provide a device for separating whey from the milk-protein base and, thus, the final product has a sufficiently fluid creamy consistency, which limits the range of fillers, which can be added to the milk protein product and thereby improve its quality; so, fillers can have high nutritional, biological value, a variety of attractive organoleptic characteristics and could accordingly improve the similar properties of the final product, but if such fillers have a relatively high specific density, their introduction into a milk-protein base with a sufficiently fluid creamy consistency becomes impossible - fillers will settle under the influence of gravitational forces and reduce the quality of the final milk-protein product.

A technological line for the production of milk-protein products is also known, including a site for the reception and preparation of milk raw materials, a fermentation tank, a separator, a device for feeding fillers, which is equipped with a grinder, a tank for mixing a milk-protein base with fillers, and a device for crushing a clot. A colloid mill equipped with a stator and a rotor with teeth on their surfaces was used as a device for crushing a clot. This production line makes it possible to introduce a wide range of fillers into the milk-protein product due to the introduction of a separator that allows part of the moisture to be separated from the milk-protein base, as a result of which the final product has a denser consistency than the product obtained from condensed milk raw materials, and the introduction of a grinder, which is provided with a device for feeding the fillers (utility model patent RU 46406, IPC ⁷ A01J 25/00) .This solution is the closest to the claimed jointly existing member ennyh signs (prototype).

The main disadvantage of the known production line is the reduced nutritional value of the final product due to the impossibility of using cereals as a filler, which can increase the nutritional value of the milk-protein product, and also serve as a structure-forming agent, however, they have high microbiological contamination, and the milk-protein base is a good nutrient medium for microorganisms, as a result of which the milk-protein product with the indicated excipients sharply loses in quality. So when separating along with the removed liquid part of the milk-protein clot, some of the components of milk are also lost, which reduces the quality of the final product; if the separation rate is reduced, moisture will still be released from the milk-protein product that has been processed in a colloid mill, where the clot is rubbed with teeth, and the release of moisture from the milk-protein product leads to a decrease in product quality.

The objective of this utility model is to create a technological line for the production of a milk-protein product, which can increase the nutritional value of the final product while maintaining its microbiological parameters.

To solve this problem, a milk-protein product production line containing a milk reception and preparation section, a fermentation tank, a separator, a filler supply device equipped with a grinder, a tank for mixing a milk-protein base with fillers and a clot crushing device, according to The utility model is equipped with a digester connected with a grinder, and a dispersant is used as a device for crushing the clot.

The introduction into the production line of the milk-protein product of the digester associated with the grinder makes it possible to reduce microbiological contamination of cereals through heat treatment, which makes it possible to use them as a filler in the production of the milk-protein product and, accordingly, increase its nutritional value due to the vitamins contained in the cereal and minerals. Thus, an increase in the nutritional value of the final product when using cereal as a filler can significantly reduce the intensity of clot separation, since the cereal filler, which acts as a structurant in the product, prevents spontaneous separation of moisture from the milk-protein product, and, accordingly, loss of moisture of the components of dairy raw materials.

The use of a dispersant in the technological line as a device for crushing the clot also provides an increase in the nutritional value of the final product by finer grinding and adding additional homogeneity to the milk-protein product with cereal fillers, which can be used in the proposed technological line in connection with the introduction of the digester. Such a homogeneous final product has a mousse-like consistency and firmly holds the liquid part of the product, avoiding the loss of components of milk raw materials.

The utility model is illustrated by the attached drawing, which schematically shows a technological line for the production of milk-protein product.

The technological line for the production of milk-protein product contains a section for the reception and preparation of milk raw materials (not shown), consisting of traditionally used units: a container for milk raw materials, a pump, a separator, a pasteurization unit; a fermentation tank 1, a separator 2, a tank 3 for mixing the milk-protein base with fillers, a device for feeding fillers 4, a digester 5 connected by a transfer organ to a grinder 6, a clot crushing device, which is used as a dispersant 7.

All units are interconnected by transmission bodies, which are pipelines 8 with shut-off and control valves (not shown).

As the digester 5 can be used any boilers designed for cooking and evaporating cereals, boiling and mixing confectionery mixtures, vegetable or fruit masses, equipped with a mixing device, tipping over or with a product outlet fitting, for example, a steam cooking boiler.

As a device 4 for feeding fillers, a dispenser, for example, volumetric or weight, can be used, as a grinder 6, a colloidal mill.

Dispersant 7 can be selected by anyone that allows fine grinding and emulsification, for example, a hydrodynamic grinder-dispersant, or a hydrodynamic installation of rotary type, or a rotary-cavitation dispersant can be used.

Semolina can be used as filler.

The technological line for the production of milk protein product works as follows.

Dairy raw materials, such as whey, are fed to the acceptance and preparation section, where they are processed in accordance with one of the known technologies.

Then the prepared milk raw material enters the reservoir 1 for fermentation, the fermentation is also introduced there. Fermented milk raw materials are mixed and left alone for fermentation.

The milk-protein clot is pumped through line 8 to a separator 2, where a small amount of liquid is separated from the clot, and the separation rate depends on the particular type of filler that is supposed to be introduced further. In the case of using cereals as a filler, the amount of liquid to be separated is minimal.

Next, the milk-protein clot is fed into the tank 3 for mixing the milk-protein base with fillers.

Cereal filler, for example, semolina, passing the digester 5 and significantly reducing its microbiological contamination due to high temperatures, through the transfer organ 8 enters the grinder 6, after processing in which the structure-forming ability of the cereal filler increases. Next, the filler through the device 4 for feeding fillers is also fed into the tank 3 for mixing the milk-protein base with fillers 3. All components are mixed.

Then, to give the product a homogeneous mousse-like consistency, the mixture is processed in dispersant 7. The finished milk-protein product is sent to the packaging.

Thus, supplying a milk-protein product production line with a connected transfer unit with a grinder by a digester and using a dispersant clot as a device for crushing a dispersant clot allows to use cereals with high nutritional value and retaining in milk-protein as fillers without deterioration of the microbiological parameters of the final product a product rich in valuable nutrients, the liquid part of milk raw materials, and therefore increasing nutritional value O f course the product.

Claims (1)

A technological line for the production of a milk-protein product containing a section for receiving and preparing milk raw materials, a fermentation tank, a separator, a filler feeding device equipped with a grinder, a tank for mixing a milk-protein base with fillers and a clot crushing device, characterized in that the line equipped with a digester associated with the grinder, and a dispersant was used as a device for crushing the clot.