RU2320191C1 - Method for producing of milk whey concentrate - Google Patents

Abstract

FIELD: milk industry, in particular, process which may be used for obtaining of milk product having intermediate moisture content.

SUBSTANCE: method involves pasteurizing milk whey; introducing ground egg shell; condensing resulted mixture; heating to temperature of 72-76 C; packaging.

EFFECT: increased efficiency in producing of food rich in full-value calcium source increasing its biological and feed value.

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Description

The invention relates to the dairy industry and can be used to obtain a block dairy product based on whey (cottage cheese and casein) and eggshell.

A method has been developed for the production of whey concentrate with intermediate humidity, which includes operations for the acceptance of raw materials; compiling a mixture, pasteurizing a mixture of whey and eggshell; thickening to a dry matter content of 60-64%, heating after thickening to 72-76 ° C, packing in sealed containers.

A known method of producing condensed milk whey, comprising collecting whey, heating to a temperature of 60 ° C, thickening to a mass fraction of solids of 63-67% at 40-50 ° C, heat treatment at 85 ° C for 25-30 minutes, packing in aseptic conditions in various forms and soft packaging [Auth. certificate, SU No. 1050638, cl. A23C 21/00. A method of producing condensed milk whey [Text] / A.G. Khramtsov, B.G. Mirgorodsky, T.N. Abdulina, P.G. Nesterenko, S.V. Anisimov, V.V. Voronin; applicant STP - declared. 04/27/81; publ. 10.30.83. Bull. Number 40. - 2 p.]. The resulting product is characterized by a solid consistency, which is achieved through heat treatment, and allows for the most complete denaturation of whey proteins. The disadvantage of this method is the presence of an aseptic filling mode, which greatly complicates the production process, as well as the formation of melanoidins during high-temperature processing, which leads to a decrease in biological value and a decrease in the solubility index of the finished product during storage.

Also known is a method for the production of block whey, involving its collection, the introduction of calcium chloride, acidification, pasteurization, thickening, packaging and cooling [Autoservice, SU No. 1015880, class. A23C 21/00. Method for the production of block cheese whey [Text] / N.E. Zaets, V.V. Molochnikov, N.I. Kocherov, D.M. Kubanskaya, A.G. Khramtsov, V.D.Kharitonov and O.M. Ilyashova ; Applicant SKF VNIIMS - decl. 05/22/81; publ. 05/07/83. Bull. Number 17. - 2 p.]. This product is characterized by a high content of lactose. The disadvantage of this method is the additional operation of deoxidation of cheese whey, as well as the presence of a cooling process to 10 ° C after 5-8 hours, which leads to a rise in price and lengthening of the production process.

A method for producing block whey concentrate is proposed, which involves collecting whey, heating to a temperature of 55-60 ° C, thickening to a solids content of 58-62%, making fine crystalline methylcellulose at a temperature of 56-60 ° C, in an amount of 1.0-3 , 0% by weight of condensed whey, stirring for 10-15 ° C, cooling to 22-25 ° C, packaging [Auth. certificate, SU No. 1542519, cl. A23C 21/00. A method of obtaining a whey concentrate [Text] / A.G. Khramtsov, D.N. Lodygin, I.A. Evdokimov, V.A. Shuvaev and N.M. Panova; applicant STP - declared. 05/22/81; publ. 05/07/83. Bull. Number 17. - 3 p.]. The product was characterized by high lactose content of 45%, a soft consistency, high solubility, a long shelf life, which is reached after the introduction of structurant and the achievement of condensation water activity values - A _W = 0,72-0,78. The disadvantages of this method is the use of a rather expensive structure-forming agent, as well as the fact that methyl cellulose does not give the concentrate additional biological value. These disadvantages limit the use of concentrate in feed production.

The closest in technical performance and the achieved effect is a method of obtaining a whey concentrate [Aut. Certificate, SU No. 990170, class. A23C 21/00. The method of obtaining whey concentrate [Text] / N.E. Zaets, V.V. Kaverin, N.I. Kocherov, D.M. Kubanskaya, D.S. Datoshvili, Z.M. Tskitishvili, A.G. Khramtsov; applicants SKF VNIIMS, Tbilisi Dairy Production Association, STPI - decl. 01/26/81; publ. 01/23/83. Bull. Number 3. - 3 s.], Providing for the thickening of whey to a solids concentration of 50-80% at a temperature of at least 70-72 ° C, cooling to a temperature of 28-32 ° C, keeping at this temperature for 1 h, cooling with cyclic stirring to 22-25 ° C for 2-4 hours, the introduction of melange in the ratio of dry matter of serum and melange from 90: 10% to 50: 50%, cooling the mixture to 16-18 ° C with cyclic stirring for 1.5-2 h, packaging in wooden, cardboard or metal containers with parchment inserts and keeping at 8-10 ° C for 16-24 hours.

The considered method allows to obtain a concentrate with high feed and biological value. However, when concentrates based on secondary dairy raw materials are used in feed formulations, in some cases they are required to have a high calcium content. In this regard, there is a real need for the enrichment of whey-based feed concentrates with calcium, for example, the introduction of eggshells.

The technical result of the invention is to enrich the block with a complete source of calcium, which increases its feed and biological value. In addition, the use of eggshells as a source of organic calcium promotes the formation of calcium lactate in the concentrate and thereby prevents the buildup of titratable acidity during storage of the product.

To do this, in the proposed method for the production of a block dairy product, which includes accepting raw materials, composing the mixture, pasteurizing the mixture, thickening the components of the mixture, packing, when composing the mixture, crushed eggshells are added to the initial milk whey at the rate of 3, 5, 7% in the finished product.

The method is as follows.

The acceptance of whey and eggshell, pasteurization of a mixture of whey and eggshell, thickening the components of the mixture. In the process of condensation of whey, the interaction of eggshell calcium with lactic acid occurs, with the formation of calcium lactate. To do this, crushed eggshells are introduced into the initial milk whey at the rate of 3, 5, 7% per finished product. During thickening, part of the calcium goes into a dissolved state. The selected values of the thickening temperature provide the maximum interaction of calcium ions with lactic acid and prevent the development of the reaction of melanoidinogenesis. Further interaction of calcium ions and lactic acid occurs during storage of the block concentrate, as evidenced by the decrease in titratable acidity of the product.

The composition of the obtained block dairy product in comparison with products developed according to the methods described above is shown in the table. The mass fraction of solids in the samples was determined by the method of drying determination of moisture and dry matter GOST 3626; lactose content - by the Shorl method TU 10 RF 1092-92; mass fraction of calcium - by the complexometric method, titratable acidity - in accordance with GOST 3624.

Table Comparative composition of whey concentrates Indicator Condensed Whey Block Cheese Serum Whey concentrate (prototype) Whey Concentrate (claimed) Mass fraction of solids,% 70 65.0 62.6 65.0 including lactose,%, not less thirty thirty 36,4 40,0 calcium,% - 1.8-2 - ^(* 3.4-7.4 methyl cellulose,% - - 1-3 - Acidity, ° T, no more 300 250 - ^(* 330 ^(* Note: data on the prototype in the description of the invention are absent.

Example 1. Raw materials (cottage cheese whey and eggshell) are taken in weight and quality. Egg shells must be pre-chopped in a colloid mill. A mixture of whey and eggshell is made in a capacitive apparatus equipped with a stirrer at the rate of 3% of the introduced calcium in the finished product.

The mixture is concentrated on a vacuum film evaporator at a temperature of 70 ° C to a mass fraction of solids of 64%, heated to a temperature of 76 ° C, in order to reduce viscosity and prevent secondary seeding and packaged in airtight containers at the indicated temperature. The calcium content in the finished product is 3.4%.

Example 2. Raw materials (cottage cheese whey and eggshell) are taken in weight and quality. Egg shells must be pre-chopped in a colloid mill. A mixture of whey and eggshell is made in a capacitive apparatus equipped with a stirrer at the rate of 5% of the introduced calcium in the finished product.

The mixture is concentrated on a vacuum film evaporator at a temperature of 70 ° C to a mass fraction of solids of 62%, heated to a temperature of 76 ° C, in order to reduce viscosity and prevent secondary seeding and packaged in airtight containers at the indicated temperature. The calcium content in the finished product is 5.4%.

Example 3. Raw materials (cottage cheese whey and eggshell) are taken in weight and quality. Egg shells must be pre-chopped in a colloid mill. A mixture of whey and eggshell is made in a capacitive apparatus equipped with a stirrer at the rate of 7% of the introduced calcium in the finished product.

The mixture is concentrated on a vacuum film evaporator at a temperature of 70 ° C to a mass fraction of solids of 60%, heated to a temperature of 76 ° C, in order to reduce viscosity and prevent secondary seeding and packaged in airtight containers at the indicated temperature. The calcium content in the finished product is 7.4%.

Claims (1)

A method for the production of whey concentrate, which involves the pasteurization of whey, thickening and making filler, packing the mixture, characterized in that the filler is introduced into pasteurized whey, crushed eggshell in the amount of 3-7% by weight of the finished product is used as filler, and after thickening, the resulting mixture is heated to a temperature of 72-76 ° C.