RU2127528C1 - Method of preparing combined milk product "vereniya verkhovskaya" - Google Patents

Abstract

FIELD: dairy industry for production of condensed milk products with additives. SUBSTANCE: fat-free or reconstituted fat-free milk or reconstituted whole milk is mixed with 5-10% of caramel cream syrup, and mixture is pasteurized. Sugar or sugar syrup is introduced and condensed. Another way of preparation, when standardized milk is pasteurized, sugar or sugar syrup, and crystallized hydrated glucose is introduced in the amount of 0.07-0.1%. Then condensing, cooling and prepackaging are conducted. Common salt may be introduced in the amount of 0.06-0.08 mas.% together with sugar. Before pasteurization, stabilizers or conserving agents may be introduced, and cream may be added. EFFECT: broadened assortment of milk products with improved biological value; increased yield of product. 5 cl, 5 tbl, 6 ex

Description

 The invention relates to the dairy industry and can be used in the production of condensed dairy products with additives.

 Known methods for producing condensed milk products based on condensed milk.

 Known concentrated milk product for baby food, containing condensed milk, minerals, water, persimmon concentrate with a mass fraction of solids of 30%, vegetable oil and vitamins [1].

 A known method of producing a dairy product, involving the introduction of cream with vegetable oil in condensed milk [2].

A known method of producing a dry nutrient mixture comprising mixing milk with cream, thickening to a solids content of 43-44%, adding vegetable oil heated to +60 ^o C with fat-soluble vitamins. The mixture is homogenized and dried. Water-soluble vitamins and an iron preparation are additionally added to the dry mixture with sugar and flour [3].

 Closest to the claimed method is the production of condensed milk, which includes normalization, homogenization, pasteurization of a normalized mixture, the introduction of sugar syrup or sugar into it, thickening, cooling, packaging and storage [4].

 The disadvantage of this method is the excess in the product of animal fats. Considering that up to 26% of the population is obese and a group of overweight people is 42%, while obesity is a risk factor for the development of cardiovascular, gastrointestinal diseases, diseases of the central nervous system, respiratory system, bone-vascular system, other approaches to changing nutrition are needed.

 The invention will expand the range of products, reproducing the usual traditional products on the macrostructure, appearance, technological and organoleptic properties.

 In addition, the invention will allow you to change the variety of carbohydrates (sucrose and glucose) in the diet, while reducing, and in some cases eliminating, the consumption of animal fats (when consuming low-fat "Varenka"), and will also increase the yield of finished products from a unit of raw materials, will be widely used in baby food.

 The invention is as follows.

Preparation of raw materials and components is carried out according to the technological instruction. The milk selected by quality is separated, cooled to + 4 ± 2 ^o C and stored until use, but not more than 4 hours. Skimmed milk powder is reduced in water at a temperature of +40 - +60 ^o C. The recovered milk is cooled to a temperature of + 4 ± 2 ^o C and stored at this temperature for 4 hours to swell the proteins, give fullness of taste and achieve the desired density.

 For the preparation of Verkhovskaya "Varenka" 4% fat, whole milk powder (53.32 kg) is used, skimmed milk powder (40.01 kg), and drinking water (906.67 kg) is used to dissolve milk powder.

 To prepare Verkhovskaya Varenka nonfat, skim milk is used to separate whole milk and skimmed milk powder (83.5 kg) and water for its dissolution (916.5 kg).

 Carbohydrates in the form of sugar are introduced into the product in dry form or in the form of syrup (65% concentration of solids), prepared at the enterprise.

For the preparation of sugar syrup, the necessary masses of sugar, glucose and drinking water are calculated. Pre-refined sugar with a sieve is dissolved in hot water (70 - 80 ^o C), then the syrup is heated to a boil. Before mixing with milk, sugar syrup is filtered on filters. Sugar syrup with a temperature of plus 30 - 40 ^o C is added to milk and mixed.

 For active melanoid formation (SN groups) - imparting a cream to brown color to a product, crystalline hydrate glucose is added according to GOST 975 or creme brulee of its own production.

For the preparation of creme brulee syrup, 46 kg of whole condensed milk with sugar (fat 8.5%, SOMO 20%, sucrose 43.5%), 40 kg of granulated sugar and 14 kg of water (per 100 kg of creme brulee syrup) are added into boilers or tanks with shirts. The stirrer is turned on and stirring is carried out for 10 minutes. Then the syrup is heated with continuous stirring for 2-3 hours until a thick consistency and brown color is formed. The syrup is added in an amount of 5-10% in a normalized mixture before pasteurization. The temperature of the syrup when added to a normalized mixture should be plus 30 - 40 ^o C. If necessary, the mixture after normal syrup cream-brulee is normalized, pasteurized.

 The mixture is sent to a vacuum evaporator. The resulting product is sent for packaging.

 Along with sugar, milk can add table salt of 0.7 kg instead of 30 kg of sugar, which, while maintaining the traditional taste of the product, can improve quality while maintaining its preservative properties.

 Before sending the milk for pasteurization, check its thermal stability and, if necessary, add stabilizing salts: sodium or potassium phosphate or trisodium citrate.

 To explain the invention, examples of the method.

 Example 1

Skimmed milk powder (83.5 kg) is mixed with water (916.5 kg) at a temperature of 50 ^o C. The mixture is cooled to plus 4 ± 2 ^o C and stored for 4 hours to swell the proteins and give full flavor. Sugar syrup is added to milk.

To prepare Verkhovskaya Varenka, sugar syrup is prepared (dissolved in water at a temperature of +75 ^o C, then boiling) based on granulated sugar in an amount of 83% and crystalline glucose in an amount of 17% of the total amount of carbohydrates.

 To ensure a thick, uniform consistency throughout the mass of the finished product, stabilized salts are added to the restored skim milk in the form of a 25% aqueous solution in an amount from 0.05% to 0.4% by weight of the normalized mixture.

Thermal processing of normalized milk intended for production of Verkhovskaya Varenka is carried out at a temperature of +85 - 100 ^o C. Pasteurization is carried out in tubular pasteurizers or using tubular heaters included in the set of vacuum evaporators. The mixture is sent to a vacuum apparatus, concentrated the mixture to a solids content of 25.5%, cooled and poured into cans N 7.

 The product has a uniform consistency; color - from cream to brown, uniform; the taste is sweet, clean, milky with a pronounced aftertaste of caramelized sugars or introduced flavoring substances.

 Example 2

The method is carried out according to claim 1. Sugar is introduced along with the introduction of
salt at the rate of substitution of 30 kg of sugar for 0.7 kg of edible salt. The product also has a uniform consistency, identical indicators of color and taste according to example 1.

 Example 3

 The method is carried out according to claim 1 Instead of adding glucose to the mixture, 5-10% creme brulee of own production is added. Before pasteurization of the mixture make stabilizers.

 Example 4

 The method is carried out according to 1, 2, 3. In order to obtain a 4% fat content of Verkhovskaya Varenka, the milk base is prepared in accordance with the use of whole milk powder (53.32 kg), skimmed milk powder (40 kg) and water for dissolution (906, 67 kg) of milk powder, the mass fraction of carbohydrates is 40% by weight.

 Example 5

 The method is carried out according to claim 1, 2, 3, 4. To obtain Verkhovskaya "Varenka" 4% fat, the milk base is prepared from: purchased cow milk in accordance with GOST 13264, higher, first and second grade, normalized with cream from cow milk purchased in accordance with GOST 13264 with a plasma acidity of not more than 24 OT and a mass fraction of fat of not more than 35%.

 Example 6

 The method is carried out according to claim 1, 2, 3, 4. To obtain Verkhovskaya Varenka, the milk base is prepared from: cow's milk purchased in accordance with GOST 13264 higher, first and second grade, normalized with reconstituted cream (Powdered cream according to GOST 1349, fat - 42%, moisture - 4%).

Sources of information
1. RU 2057450 C1, 1996.

 2. SU 663364 A, 1979.

 3. SU 197382 A, 1967.

 4. G. N. Krus and others. Technology of cheese and other dairy products. M .: Kolos, 1992, p. 239.

Claims (5)

 1. A method of obtaining a dairy product, including the normalization of milk raw materials, homogenization, pasteurization, introducing sugar or sugar syrup into the mixture, thickening the mixture, cooling, packaging, characterized in that skim milk or reconstituted skim milk are used as raw milk, and / or reconstituted whole milk, before pasteurization, cream brulee syrup is added to the normalized mixture in an amount of 5-10 wt.% or crystalline glucose in the amount of 0.07-0 is added to the mixture before thickening, 1% by weight of the finished product.  2. The method according to claim 1, characterized in that before thickening, table salt is added to the mixture in an amount of 0.06 - 0.08 wt.%.  3. The method according to claim 1 or 2, characterized in that the normalization is carried out with cream with a fat content of not more than 35 wt.% Or restored cream.  4. The method according to claim 1, or 2, or 3, characterized in that before pasteurization, stabilizers or preservatives are added to the mixture.  5. The method according to claim 4, characterized in that the stabilizers use sodium, or potassium phosphate disubstituted, or citric trisubstituted.