RU2275040C2 - Method for producing of milk-containing concentrated sweet products - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: method involves normalizing basic raw material; homogenizing; pasteurizing; introducing sweetening substance; cooling to mass crystallization temperature of lactose; crystallizing; cooling, and packaging, with dry fat-free milk being used as basic material, said fat-free milk being reduced in water having temperature of 40-45 C; cooling to temperature of 4-6 C and holding for 25-30 min; heating milk to temperature of 50-55 C and introducing melted dehydrated milk fat and plant fat therein. Normalizing process is conducted until milk fat and plant fat ranges between 1.0:1.0 and 3.0:1.0. Dihydroquercetin, stabilizer salt and edible salt (NaCl) are introduced thereafter, followed by pasteurizing at temperature of 103-107 C. Resultant mixture is cooled to temperature of 83-87 C, sweetening substance such as fructose is introduced and mixed in reservoir at temperature of 85-90 C for 15 min.

EFFECT: increased biological value of product and increased top limit of storage temperature to 15 C, increased storage life, simplified process and reduced consumption of power for production and storage of product.

4 cl, 5 ex

Description

The invention relates to the dairy industry, in particular to a technology for the production of milk-containing concentrated sweet products.

A known method for the production of sweet condensed milk, which includes pasteurization of a normalized mixture of skim milk, concentrating it, adding the sweetener Glucolact, thickening the mixture to a mass fraction of solids of 58-60%, cooling to the temperature of mass crystallization of lactose, crystallization of lactose, cooling and packaging. “Glucolact” is a glucose-galactose syrup obtained by enzymatic hydrolysis of lactose in a solution of raw milk sugar (“Glucolact” according to TU 862-24-93) [USSR Author's Certificate No.929039, A 23 C 9/00, 1982].

The disadvantages of this method are the need to purchase a rare "Glucolact" and a short shelf life due to the Maillard reaction (interaction of glucose and amino acids) in the product. It should be noted that the product also does not have high biological value.

Closest to the claimed is a method for the production of condensed milk with sugar, which includes the normalization of milk, homogenization, pasteurization of milk, preparation and introduction of sugar syrup, thickening a mixture of milk with sugar syrup, cooling and packaging of the finished product [Technological instruction for the production of canned milk. M., ATTENTION. Type of. NGO "Uglich", 1985, p.3-39].

However, the product obtained by this method does not have high biological value due to the high sugar content, in addition, the process itself is time-consuming and energy-intensive, since it involves the operation of condensing milk and requires the use of special evaporation equipment. The product produced by this technology should be stored at a temperature of 0 to 10 ° C and a relative humidity of 85% for no more than 12 months from the date of manufacture in consumer packaging.

The technical result is to simplify the technology and reduce the energy consumption of the process of production and storage of milk-containing concentrated sweet products with high biological value, as the operation to thicken is excluded and the upper limit of the storage temperature is increased to 15 ° C while maintaining shelf life parameters by analogy with the above products.

The technical result is achieved by the fact that in the method that includes the normalization of the initial milk, homogenization, pasteurization, the introduction of a sweetener, cooling to the temperature of mass crystallization of lactose, crystallization, cooling and packaging, characterized in that the skimmed milk powder is used as the raw material, which is restored in water with a temperature of 40-45 ° С, cooled to 4-6 ° С, kept for 25-30 minutes, heated to 50-55 ° С and molten dehydrated milk fat and races are introduced into it fat, normalization is carried out to a ratio of milk fat and vegetable fat from 1.0: 1.0 to 3.0: 1.0, after which dihydroquercetin, a stabilizing salt, and edible salt (NaCl) are added, then pasteurized at 103-107 ° C, the resulting mixture is cooled to 83-87 ° C, a sweetener, fructose, is added and mixed in a container at a temperature of 85-90 ° C for 15 minutes. As vegetable fat, you can use non-hydrogenated soybean or coconut oil, you can also make a flavoring additive and / or vitamin premix. The increase in biological value is achieved through the introduction of an antioxidant - dihydro-quercetin, which gives the product geroprotective properties, and the use of vegetable fat allows you to get a product with a balanced fatty acid composition. The use of fructose as a sweetener allows you to get the product for mass consumption, as it is included in the metabolism without conflict (without the participation of insulin) and has recommendations for use by people suffering from various diseases, including diabetes mellitus. An increase in the upper limit of the storage temperature range is also achieved through the use of fructose as a monosugar, which to a greater extent (compared with sucrose) lowers the integral indicator of the product's storage stability - water activity.

The proposed method is implemented as follows: skimmed milk powder is restored in water with a temperature of 40-45 ° C, cooled to 4-6 ° C, kept for 25-30 minutes, heated to 50-55 ° C, introduced into it is a processed dehydrated milk fat, vegetable fat, dihydroquercetin, a salt stabilizer and edible salt. Normalization is carried out to a ratio of milk fat and vegetable fat from 1.0: 1.0 to 3.0: 1.0; homogenization is carried out at 10-12 MPa before pasteurization, which is carried out at 103-107 ° C; the resulting mixture is cooled to 83-87 ° C; make a sweetener - microbiologically pure fructose, the mixture is thoroughly mixed in a container at a temperature of 85-90 ° C for 15 minutes, cooled to the temperature of mass crystallization of lactose, crystallized, cooled and packaged.

The resulting product has a uniform consistency corresponding to condensed milk with sugar, a clean milk taste, moderately sweet. The product produced by this technology can be stored at a higher temperature (up to 15 ° C) and a relative humidity of 85% for no more than 12 months from the date of production in the consumer packaging, which is justified by the higher osmotic pressure created by the formulation components in the product.

Example 1

To obtain 100 kg of a milk-containing concentrated sweet product, 20.5 kg of skimmed milk powder is dissolved in water at a temperature of 45 ° C, cooled to 6 ° C and held for 30 minutes, heated to 50 ° C and 4.0 kg of dehydrated molten milk are introduced fat and 4.25 kg of soybean oil (normalization for fat is 1: 1, since another 0.25 kg of fat is contained in 20.5 kg of skimmed milk powder), 0.05 kg of dihydroquercetin, 0.5 kg of edible salt, 0, 03 kg of salt stabilizer; homogenized at 12 MPa; pasteurization at 103 ° C without exposure; the mixture is cooled to 83 ° C; 40.0 kg of fructose are added, the mixture is thoroughly mixed in a container at a temperature of 90 ° C for 15 minutes, cooled to the temperature of mass crystallization of lactose, crystallized, cooled and packaged.

The resulting product has a uniform, consistent condensed sterilized milk, consistency, pure milk taste, moderately sweet.

Example 2

To obtain 100 kg of a milk-containing concentrated sweet product, 20.5 kg of skimmed milk powder is dissolved in water at a temperature of 40 ° C, cooled to 4 ° C and held for 25 minutes, heated to 55 ° C and 6.3 kg of dehydrated molten milk are added fat and 2.15 kg of non-hydrogenated coconut oil (fat normalization 3: 1 by analogy with Example 1), 0.05 kg of dihydroquercetin, 0.5 kg of edible salt, 0.03 kg of stabilizing salt; homogenized at 10 MPa; pasteurization at 107 ° C without exposure; the mixture is cooled to 87 ° C; add 40.0 kg of fructose, the mixture is thoroughly mixed in a container at a temperature of 85 ° C for 15 minutes, cooled to the temperature of mass crystallization of lactose, crystallized, cooled and packaged.

The resulting product has a uniform consistency corresponding to condensed sterilized milk, a clean milk taste, moderately sweet.

Example 3

Carried out according to Example 1, with 0.15 kg of flavor additives added to the mixture before homogenization.

Example 4

Carried out according to Example 2, while in parallel with fructose, 0.1 kg of vitamin premix is added to the mixture.

Example 5

Carried out according to Example 1 or Example 2, while before homogenization, 0.15 kg of flavor additives are added to the mixture and, in parallel with fructose, 0.1 kg of vitamin premix.

Claims (4)

1. A method for the production of milk-containing concentrated sweet products, including normalization of the feedstock, homogenization, pasteurization, sweetening, cooling to the temperature of mass crystallization of lactose, crystallization, cooling and packaging, characterized in that the skimmed milk powder is used as the feedstock, which is restored in water with a temperature of 40-45 ° C, cooled to 4-6 ° C, maintained for 25-30 minutes, heated to 50-55 ° C and introduced into it a molten dehydrated milk fat and vegetable fat, normalization is carried out to a ratio of milk fat to vegetable fat from 1.0: 1.0 to 3.0: 1.0, after which dihydroquercetin, a stabilizing salt, and edible salt (NaCl) are added, then pasteurized at 103-107 ° C, the resulting mixture is cooled to 83-87 ° C, a sweetener, fructose, is added and mixed in a container at a temperature of 85-90 ° C for 15 minutes. 2. The method according to claim 1, characterized in that non-hydrogenated soybean or coconut oil is used as vegetable fat. 3. The method according to claim 1, characterized in that the flavoring additive is added to the mixture before homogenization. 4. The method according to claims 1, 3, characterized in that a vitamin premix is added to the mixture in parallel with fructose.