RU2285422C1 - Method for conservation of milk - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: the present innovation deals with supplementing milk just before pasteurization with silver nitrate solution at the quantity of 1 ml/1000 ml milk at the content of Ag⁺ being 0.05 g/ml and biologically active additive "Selenium-active" at 50 mcg selenium/1000 ml milk. The innovation enables to prolong terms of storage of milk up to 5 d at simultaneous keeping conventional modes of pasteurization and increase biological value of the product.

EFFECT: higher efficiency of conservation.

1 ex, 1 tbl

Description

The invention relates to the dairy industry and may find its application for the preservation of milk.

Known methods for removing extraneous microflora in milk by adding chemicals that have bactericidal properties and contribute to increasing the biological value (level of mineralization and vitaminization) of the product.

A known method of preserving milk, which consists in the fact that preservatives are introduced into milk at the rate of g / t in the following ratio:

Sulfur Copper 90-100 Sodium chloride 10000-12000 Potassium iodide 2.0-3.3

(SU 1600666 A, A 23 C 3/08 from 10/23/99)

The introduction of the above preservatives increases the shelf life of milk to 1.5-2 days.

The main disadvantage of this method is the excess concentration of Cu ²⁺ compared with MPC, the complexity of the operations.

A known method of preserving milk and products of its processing by sequentially introducing hydrogen peroxide in an amount of 0.05-0.1% and potassium iodide in an amount of 0.00025-0.001% in the form of solutions (AS USSR No. 1600006 A1, A 23 C 3/08, 1987).

A known method of preserving milk by introducing salts into it containing sources of macro- and microelements Na and K (GB 1260129, A 23 C 9/08, 1971).

However, both methods do not provide a long shelf life and are an expensive undertaking.

A known method of preserving milk by introducing electrolytically obtained silver ions in concentrations of 5-6 mg / dm ³ (Zhvanko Yu.N., Pisarenko A.P., Cherepanova L.M. // high school. Food technology, 1962, No. 6 p. 52-54).

The disadvantage of this method is that the concentration of silver ions is 100 times higher than the MPC (MPC Ag ⁺ is 0.05 mg / dm ³ ).

A known method of preserving raw milk by introducing Ag ⁺ ions with subsequent sequential introduction of Cu ^{2+ ions} and hydrogen peroxide (RU 02193326 C2, A 23 C 3/08 from 11/27/2001). Shelf life was approximately three days.

When stored for 4-5 days in milk treated with the above method, defects of taste and smell (metallic taste and oxidized smell) appear and a lactic acid microflora develops.

The closest analogue to the claimed method is a method of preserving pasteurized milk by introducing into it immediately before pasteurization a silver compound prepared on the basis of β-pyridinecarboxylic acid (vitamin PP, niacin), with a concentration of silver ions of 0.05 mg / dm ³ (RU 2136165 C1, A 23 C 3/08 dated 09/10/99).

The disadvantage of this method is a slight increase in the cost of finished products due to the introduction of an additional amount of vitamin.

The technical result of the claimed method is to increase the shelf life of milk while maintaining the usual pasteurization regimes and increasing the biological value of the product.

The technical result is achieved by the fact that before pasteurization milk is added a concentrate containing 0.05 mg / dm ³ silver ions and dietary supplement "Selenium-active" at the rate of 50 μg of selenium per 1000 ml of milk.

According to the Institute of Nutrition RAMS and the results of clinical studies, 80% of Russians lack selenium. Selenium deficiency causes diseases of various organs and systems, and also causes premature aging and a decrease in human life expectancy.

Before pasteurization, silver nitrate solution is added to raw milk with an acidity of 17.5 ° T so that the concentration of silver ions in the product is 0.05 mg / dm ³ and 0.25 g of dietary supplement "Selenium-active", which corresponds to 50 μg of selenium and 50 mg of vitamin C (For the normal functioning of enzymes, it is necessary that the level of selenium in the blood be approximately 160-170 mcg / dm ³ ).

In accordance with the requirements of GOST 13264-88, when milk is received at a dairy plant, the acidity of milk should not exceed 18 ° T, the maximum acidity of milk is 21 ° T.

Example.

1 ml of a solution containing 0.05 g of silver ions and 0.25 g of dietary supplement "Selenium-active" containing 50 μg of selenium and 50 mg of vitamin C are added per 1000 ml of milk with a fat content of 2.5%, acidity 17.5 ° T. The milk is pasteurized at a temperature of 76 ° C for 20 s, then quickly cooled to 4 ° C and then stored at this temperature.

The results of determining titratable acidity of milk in the presence of selenium are presented in the table.

Table Storage time, hour 24 48 72 96 144 Control sample, ° T 17.5 17.5 - - - Sample containing silver ions and dietary supplement "Selenium asset", ° T 17.5 17.5 18.0 18.5 19.5

Experimental results showed that the introduction of these drugs provides an increase in the shelf life of the product by three days compared with the closest analogue of the claimed method. In addition, the recommended technology improves the biological value of the product, which is associated with the introduction of a vital trace element - selenium, as well as vitamin C.

Claims (1)

Method preservation of milk by making directly into milk before pasteurization ions Ag ^+, characterized in that the milk is added a silver nitrate solution in an amount of 1 ml per 1000 ml milk containing Ag ⁺ 0,05 g / ml and a biologically active additive "Selenium-versatile "At the rate of 50 μg of selenium per 1000 ml of milk.