RU2127530C1 - Method of preparing combined milk product "verkhoviye" or "lugovoi" - Google Patents

Abstract

FIELD: dairy industry; may be used for production of milk products with additives. SUBSTANCE: fat-free or reconstituted fat-free milk is mixed in stream with refined vegetable oil with peroxide number not higher 10 1/2 0 mmole/kg. For this purpose sunflower or corn oil is used. Before homogenization, mixing is conducted with oil consumption of 14-36 kg/h per 1 t of prepared product. Homogenization is conducted in two stages. Pressure at the first stage is 14-16 MPa, while on the second, not less 20 MPa. Ratio of oil to dry fat-free milk is 14-36:88-90. After homogenization milk is pasteurized and then sterilized for preparing product with prolonged storage life. Before sterilization, salts-stabilizers may be introduced. EFFECT: broadened assortment of milk products with enhanced biological value; increased yield of prepared product. 7 cl, 4 tbl, 6 ex

Description

 The invention relates to the food industry and can be used in the manufacture of dairy products containing additives.

 Known methods for producing dairy products containing vegetable oil as a fat component.

 Known non-fat dairy product obtained by heating a mixture of skim milk and polyunsaturated oil by injection of steam under an inert gas. Steam and secondary steam are removed from the mixture, the mixture is packaged in airtight containers. The mixture contains 3 - 4% oil (1).

 A known concentrated milk product for baby food containing condensed milk, minerals, water, persimmon concentrate with a mass fraction of solids of 30%, vegetable oil 1.7%, retinol, tocopherol, ascorbic acid, thiamine and riboflabin (2).

 A substitute for human milk is known, containing cow's milk, to which nucleotide monophosphates, serum, vegetable oil, lactose, inorganic elements, and potassium salts are added (3).

 A well-known product for pregnant women and nursing mothers containing milk, whey proteins, vegetable oil, carbohydrate components, water and fat soluble vitamins, minerals, food albumin, herbal raw materials, wheat bran, dye (4).

 Closest to the claimed is a method for producing dairy products by mixing milk-protein raw materials with a fat component containing polyunsaturated fatty acids, and subsequent homogenization.

 Fat components are added in an amount that provides a ratio of polyunsaturated fatty acids to protein mass of 6 - 7%. Soybean oil with a linoleic acid content of 1 - 32% or hemp oil with a linoleic acid content of 17.6%, or rapeseed oil with a linoleic acid content of 8.5% (5) are used as the fat component.

 The disadvantage of this method is the use of oils that are not produced in large quantities in Russia.

 The invention solves the problem of expanding the range of products, increasing the yield of finished products from a unit of dairy raw materials, reproducing the usual traditional products in terms of macrostructure, appearance, technological and organoleptic properties of traditional dairy equipment.

 The method is as follows.

The selected milk quality is separated, cooled to 2 - 6 ^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 reconstituted milk is immediately cooled to a temperature of 2-6 ^o C and stored at this temperature for 4 hours to swell the proteins, give fullness of taste and achieve the desired density. If necessary, store reconstituted skim milk for more than 4 hours until sterilization in order to maintain thermal stability, it is pasteurized and cooled to storage temperature. Before the milk is sent for sterilization, its thermal stability is checked.

 Milk with a heat resistance of an alcoholic test not lower than the 3rd group is sent directly to sterilization without the addition of stabilizing salts.

 The amount of stabilizer salts to be added to the milk batch is calculated in accordance with the established optimal dose. The introduction of stabilizing salts in excess of optimal amounts is not allowed, as this leads to a violation of salt balance in the direction of excess phosphoric acid or citric acid salts and coagulation of milk during sterilization, despite the high rate of alcohol test.

 The prepared skim milk is sent for pasteurization, normalization, homogenization, sterilization and cooling.

 Normalization of milk by mass fraction of fat is carried out by refined vegetable oil in the stream, after the regeneration section of the sterilizer or pasteurizer.

 In order to ensure a stable emulsion, vegetable oil is injected into the milk with a thin stream, feeding it with a pump to the suction channel of the plunger unit of the homogenizer. Oil consumption is 14 - 36 kg / h per 1 ton of the finished product. From the working cavity of the block, the mixture is pressurized through the discharge channel into the homogenizing head. At the first stage of homogenization, the pressure is 14 - 16 MPa, at the second - at least 20 MPa, which is enough to disperse the fat phase of the product. After homogenization, the product is pasteurized. Upon receipt of a product with a long shelf life after pasteurization, it is sterilized. After homogenization, deaeration of the product is possible.

где М_р, М_м - масса растительного масла, масса обезжиренного молока;
Ж_р, Ж_м - массовая доля жира в растительном масле, в готовом продукте.The mass of vegetable oil necessary for the normalization of skim milk is calculated by the formula

where M _p , M _m - the mass of vegetable oil, the mass of skim milk;
Ж _р , Ж _м - mass fraction of fat in vegetable oil, in the finished product.

 The finished pasteurized product according to organoleptic indicators must comply with the requirements specified in table. 1.

 According to organoleptic indicators, the sterilized product must meet the requirements specified in the table. 2.

 Sunflower oil is used according to GOST 1129 or corn according to GOST 8808 with a peroxide value of not more than 10 1/2 0 mmol / kg.

 When using skimmed milk powder, the ratio of oil to it is (14 - 36): (88 - 90), respectively.

 According to physical and chemical parameters, the pasteurized product must meet the requirements specified in table. 3.

 The recipe for Verkhovskoye meadow milk is shown in Table 4.

 Pasteurized chilled milk can be stored for no more than 6 hours before bottling.

 Examples of specific performance of the method.

 Example 1

89 kg of skimmed milk powder with a solids content of 96% are dissolved in 896 l of water with a temperature of 50 ^o C. The recovered milk is cooled to 4 ^o C and stored in a container for 4 hours. Then the milk is sent to normalize the fat. From the first regeneration section, the milk warmed up to 41 ^o C is sent to the tank-balancer, where refined sunflower oil corresponding to GOST 1129 is fed with a thin stream.

Oil consumption 15 kg / hour per 1 ton of the finished product. The mixture enters the homogenizer. The pressure in the first stage is 14 MPa, in the second - 20 MPa. The milk is pasteurized at a temperature of 76 ^o C with a holding time of 20 s and cooled. The finished product contains 1.5% fat, has a clean taste, a white with a slightly cream tint color, a uniform consistency. During storage, the product retains its quality.

 Example 2

 The method of implementation according to example 1. After homogenization, an additional deaeration of the product was carried out under a vacuum of 0.4 MPa. The product has a clean taste without the taste of oil, white with a slightly creamy tint. Consistency is homogeneous.

 Example 3

 The method is carried out as in example 1. The amount of water to restore 876 kg Oil consumption 35 kg / hour. Refined corn oil is used, corresponding to GOST 8808. The pressure on the second stage of the homogenizer is 20 MPa. The product contains 3.5% fat. It has a clean taste with a touch of vegetable oil. The color is cream, the consistency is uniform.

 Example 4

Skim milk is used, obtained by separating whole milk. For 975 kg of skim milk, 25 kg of sunflower oil is consumed. After pasteurization, the milk is sterilized at a temperature of 140 ^o C for 4 s, cooled to 18 ^o C and sent via an aseptic pipeline to an aseptic tank, from which it is fed to an automatic machine for aseptic packaging in bags. The remaining modes in example 1.

 Example 5

 The method is carried out as in example 1. After pasteurization, the product is sterilized as in example 4.

 Example 6

 The method is carried out as in example 5. Immediately before being sent for sterilization, 0.02% by weight of disubstituted phosphoric acid sodium is added to milk, having previously dissolved it in water.

Literature
1. GB 2,154,121, A 1, 1985.

 2. RU 2057450, C 1, 1996.

 3. GB 2112623, A 1, 1983.

 4. RU 2080072, C 1, 1997.

 5. RU 2035873, C 1, 1995 (prototype).

Claims (8)

 1. A method of producing a dairy product, comprising mixing milk raw materials with vegetable oil and homogenizing, characterized in that skim milk or reconstituted non-fat milk are used as raw milk, pasteurization is carried out after homogenization, refined oil with a peroxide value not higher than 10 1/2 0 mmol / kg, it is introduced into milk with a thin stream in a stream before homogenization at an oil flow rate of 14 - 36 kg / h per 1 ton of the finished product, homogenization is carried out in two stages at a pressure of first tupen 14 - 16 MPa, on the second not less than 20 MPa.  2. The method according to p. 1, characterized in that after pasteurization sterilization is carried out.  3. The method according to claim 1 or 2, characterized in that when using reconstituted milk, the ratio of oil to skimmed milk powder is 14 - 36: 88 - 90.  4. The method according to any one of claims 1 to 3, characterized in that sunflower or corn are used as vegetable oil.  5. The method according to any one of claims 1 to 4, characterized in that after homogenization deaeration is carried out.  6. The method according to any one of claims 2 to 5, characterized in that stabilizing salts are added before sterilization.  7. The method according to claim 6, characterized in that as the stabilizing salts use sodium or potassium phosphate disubstituted or citric trisubstituted.  8. The method according to any one of claims 1 to 7, characterized in that the finished product contains 1.45 - 1.55 wt.% Fat, or 2.45 - 2.55 wt.% Fat, or 3.15 - 3 25 wt.% Fat.

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