RU2116032C1 - Method for preparation of dry milk product - Google Patents

Abstract

FIELD: dairy industry for preparation of milk product from mare milk by method of spray drying for infants and dietetic alimentation. SUBSTANCE: method involves introduction in mare milk of vegetable oil in the amount of 0.5% with fat-soluble vitamins A, D, E. Homogenization of prepared mixture is conducted at pressure 2 MPa. Before drying, condensation is carried out up to density of 1.13-1.15 g/cm in vacuum at boiling temperature 50-60 C. Drying is performed up to humidity 3.0-3.5% by spraying into stream of air with temperature at input 125-130 C, and at output, 60-65 C. Air rarefaction in tower is 0.0033 MPa. EFFECT: higher food value of product. 2 cl, 1 tbl

Description

 The invention relates to the dairy industry, in particular to the production of baby food for young children, diet food and to methods for producing instant milk products.

 There is a method of producing a dairy product for young children, which consists in adding vegetable oil, vitamins, homogenization, pasteurization, thickening and drying the mixture to the initial product [1].

 The closest technical solution to this is the method of production of dry milk mixture "Cobomil" with pasteurization of mare's milk, making vegetable oil, fat-soluble vitamins, homogenization and drying [2].

 In the inventive method, the spray drying method is used, and in the prototype, freeze-drying. It is known that the performance of spray drying is, in principle, much higher than freeze drying, which is associated with drying technologies, which are based on various principles of moisture removal.

 In addition, the duration of the technological cycle of drying the milk mixture "Cobomil" is 15 hours, and the duration of the drying cycle by the present method is about 2 hours. Achievable technical result is to increase the productivity of the method and reduce the duration of the technological cycle.

 Mare’s milk is significantly different in composition from cow’s milk and is very similar to female breast milk (see table). The fat content of mare’s milk is lower than that of breast milk and cow’s milk, but in quality and composition, the fat of mare’s milk is closer to that of female breast milk and is very different from that of cow’s milk. In terms of protein composition, mare’s milk, as well as female breast milk, is albumin.

Cow's milk is pasteurized without fail, both when it is consumed directly and when dairy products are made from it, as tubercle bacilli are often found in cow's milk (milk is pasteurized at a temperature of more than 85 ^o C with a holding time of 5-10 minutes).

 The horse's body is resistant to tuberculosis and it has been proven that there are no tubercle bacilli in mare’s milk, so mare’s milk is traditionally pasteurized before processing. The indicated property of mare's milk significantly increases the effectiveness of tuberculosis vaccination in children.

 During prolonged thermal pasteurization, the mare’s milk loses biological substances, and, in addition, the mare’s milk acquires a rancid taste, as the fat of the mare’s milk oxidizes very quickly.

 Given that when spray drying the mare, the milk is subjected to short-term exposure to high temperatures, and the prototype used freeze-drying, which is carried out at sub-zero temperatures, the operation of the present invention excludes the operation of thermal pasteurization.

 The essence of the method is as follows.

 Vegetable oil in the amount of 0.5 wt.% With fat-soluble vitamins A, D, E is introduced into the prepared, refined and chilled mare’s milk (corn, sunflower or olive oil are used as vegetable oil).

The mixture is heated to a temperature of 60 ^o C, homogenized at a pressure of 2 MPa, then add water-soluble B vitamins and vitamin PP.

 The content of vitamin C in mare's milk is high and 5-6 times higher than in cow's; its content in the finished product after drying decreases by about 30% and amounts to 70 - 80 mg / kg. Therefore, vitamin C can not be added to the mixture. The remaining vitamins are introduced in the required amount, taking into account the vitamins contained in the mare's milk.

Then the mixture with a temperature of 45-60 ^° C is fed into a vacuum evaporator, the boiling point of which is maintained at 50-60 ^° C, and concentrated to a density of 1.13 - 1.15 g / cm. The boiling point of the mixture in a vacuum evaporator should not exceed 60 ^o C, as this temperature avoids the denaturation of specific proteins of mare's milk. The thickened mixture is dried by spraying into a stream of hot air immediately after it enters from the vacuum evaporator. The air temperature at the inlet to the tower is 125 - 135 ^o C, and at the outlet from it is 60 - 65 ^o C, a vacuum of 0.0033 MPa is maintained in the tower.

 Thanks to spraying, the surface area of milk increases greatly, and the smallest particles of it, giving up their moisture quickly, do not have time to warm up to ambient temperature before drying is completed, therefore, the drying process under this mode does not affect the colloidal structure.

 Depending on the composition of the mare’s milk, which varies by the seasons of the year, the finished product contains, wt.%: Lactose 56-60, protein 13-19, fat 19-22, mineral salts 3.5-4.0.

Example. To 100 kg of purified and chilled mare’s milk, add 0.5 kg of corn oil with fat-soluble vitamins A -0.05 g, D - 0.001 g, E - 0.42 g, heated to 60 ^o C and homogenized this mixture at a total pressure of 2 MPa, make water-soluble vitamins B ₁ - 0.04 g, B ₂ - 0.001 g, B ₆ - 0.14 g, B ₁₂ - 0.002 g, PP - 0.44 g. The mixture is concentrated to a density of 1.13 g / cm in a vacuum evaporation apparatus at a temperature of the mixture of 60 ^o C.

A mixture with a density of 1.13 g / cm and a temperature of 60 ^o C after filtration is served by a rotary pump for spray drying in a drying tower, in which the following mode of operation is observed:
the tower supports a vacuum of at least 0.0033 MPa;
heating steam pressure within 0.6 - 0.65 MPa;
inlet air temperature 125 - 135 ^o C;
the pressure of milk supply to the tower is 9 - 10 MPa;
outlet temperature 60 - 65 ^o C.

Get 0.7 kg of the finished product of the following composition, wt.%:
Protein - 15
Fat - 20
Lactose - 5
Mineral salts - 4.0
Moisture - 3.0
The acidity of the product is 9 ^o T.

 Dry milk product is packaged in a sealed container.

 The dry product obtained on the basis of mare’s milk for young children has a solubility of 5% in warm boiled water, which allows it to be attributed to an instant milk product.

Sources of information
1. SU, copyright certificate N 1337029, A 23 C 11/04, 1987.

 2. Technology of children's and dietary dairy products. Directory. M .: IN "Agropromizdat", 1988, p. 195 - 196.

Claims (2)

1. A method of producing a dry milk product for young children, comprising introducing vegetable oil, fat-soluble vitamins into the mare, homogenizing the resulting mixture and drying, wherein the vegetable oil is added in an amount of 0.5 wt.%, The mixture is homogenized at pressure of 2 MPa, before drying, thickening is carried out to a density of 1.13 - 1.15 g / cm in vacuum at a boiling point of 50 - 60 ^o C, and drying is carried out to a moisture content of 3.0 - 3.5% by spraying in a stream of air with a temperature at the inlet 125 - 130 ^o C, at the exit 60 - 65 ^o C.  2. The method according to claim 1, characterized in that the air pressure at the stage of spray drying is 0.0033 MPa.

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