RU2449545C1 - Method for production of preserved sugared milk-containing product enriched with vitamins - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages reconditioning of a dry dairy raw material, introduction of sugar and fat, emulsification, filtration, homogenisation, introduction of a mixture of the following syrups: rosehip, sea-buckthorn, hawthorn and chokeberry syrups taken at a ratio of 1:1:1:1 - 2:1:1:1 in an amount of 2.5-5% of the product weight; additionally the method envisages pasteurisation and cooling of the produced mixture, introduction of inoculum, crystallisation and additional cooling of the ready product.

EFFECT: invention allows to produce a product with enhanced preventive properties as well as enhance its nutritive value due to enrichment with vitamins.

2 tbl, 3 ex

Description

The invention relates to the dairy industry, namely to the dairy, and can be used in the production of dairy and milk-containing canned goods with sugar.

A known method for the production of condensed milk with sugar, including restoring the original dry milk raw materials with water, adding sugar, aging and thickening, according to which the restoration is carried out at 40-60 ° C, sugar is added in the form of syrup in the restored milk after aging for 2-4 h. After making sugar, the resulting mixture is cooled to 31-37 ° C and microcrystalline lactose is added, followed by crystallization and post-cooling in the following ratio of components, kg per 1000 conditional cans: whole milk powder or milk with fat-free ear 115-116; sugar 183-187; fine crystalline lactose 0.08; water the rest. As the source of dairy raw materials use whole milk powder or skimmed milk powder. The recovered milk raw materials are normalized with cream of 42% fat in the amount of 1112 kg per 1000 conditional cans [patent RU No. 2072783, A23C 9/00, publ. 02/10/97].

The disadvantages of the method are the relatively high energy costs for the thickening process and the additional costs of expensive equipment for its implementation.

The closest in technical essence to the proposed is a method for the production of condensed milk with sugar, including the restoration of the original dry milk raw materials, sugar, pasteurization of the resulting reconstituted mixture, cooling, seeding, crystallization and post-cooling of the finished product, according to which, in order to improve the quality of the finished product, to reduce its cost and obtain more stable quality indicators before pasteurization, fat is added to the restored mixture, followed by dis by irrigation at a temperature of 40-75 ° C, pasteurization of the resulting recovered mixture is carried out at a temperature of 76-100 ° C with a holding time of 2 to 300 s, and cooling is carried out in two stages, in the first of which the condensed milk is cooled in a stream to 40 ° C, and on the second - in the mold to the temperature of mass crystallization with the introduction of seeds and subsequent post-cooling to 20 ° C [patent RU No. 2116033, A23C 9/00, 9/18, publ. 07/27/98].

The technical disadvantage of the known method for producing condensed milk with sugar is the low content of vitamins, which is associated with unsatisfactory quality indicators of the feedstock - milk powder - as a result of prolonged heat exposure to its components during drying.

The technical result of the proposed method is to obtain a product with enhanced therapeutic and prophylactic properties due to the introduction of a complex of vitamins in it in the form of natural additives of syrups: rose hip, sea buckthorn, hawthorn and aronia.

This technical result is achieved in the proposed method for the production of a milk-containing canned product with sugar, which involves restoring dry milk raw materials, adding sugar, introducing fat, emulsifying, filtering, homogenizing, pasteurizing the resulting mixture, cooling, seeding, crystallization and post-cooling of the finished product, according to which before pasteurization, a mixture of syrups is added to it: rose hip, sea buckthorn, hawthorn and aronia, taken in a ratio of 1: 1: 1: 1 d 2: 1: 1: 1 in an amount of 2.5-5% by weight of the product.

The method is as follows. Skimmed milk powder is dissolved in water heated to a temperature of 40-50 ° C, then the calculated amount of sugar is introduced. The reconstituted mixture thus obtained is heated to 60-65 ° C. and a calculated amount of fat is added to it. After emulsification, the resulting mixture is filtered, homogenized at a pressure of 10-20 MPa and a mixture of syrups: rosehip, sea buckthorn, hawthorn and aronia, taken in a ratio of 1: 1: 1: 1 to 2: 1: 1: 1 in the amount of 2.5-5% by weight of the product. Then the recovered mixture is sent for pasteurization. Pasteurization is carried out at 93-97 ° C without exposure in order to preserve vitamins. After that, the product is cooled to a mass crystallization temperature of 31-37 ° C and then at least 0.02% of seed is introduced into the mixture at this temperature, which is used as fine-crystalline lactose, and the product is cooled to 20 ° C.

Example 1. The process is carried out according to the proposed method. 230 kg of skimmed milk powder (95% solids) are dissolved in 228.1 kg of water heated to a temperature of 45 ° C, and 405.0 kg of sugar are added. Then the resulting solution is heated to 60 ° C and 86.7 kg of refined and deodorized vegetable fat (98% solids) are added to it. After emulsification of fat, the resulting mixture is filtered, homogenized at a pressure of 15 MPa and 50 kg of a 65% mixture of syrups are added to it: rosehip 12.5 kg, sea buckthorn 12.5 kg, hawthorn 12.5 kg and chokeberry - 12.5 kg (syrup mixture contains 17.5 kg of water and 30.0 kg of sugar). Then the mixture is sent to pasteurization. Pasteurization is carried out at 95 ° C without holding, after which the product is cooled to a mass crystallization temperature of 35 ° C. Then, at this temperature, 0.2 kg of seed of crystalline lactose is introduced into it and further cooled to 20 ° C.

As a result, according to the method described above, 1000 kg of canned milk product with sugar of 8.5% fat content with a mass fraction of solids of CB = 74.1% are obtained. The product has a uniform consistency corresponding to condensed milk with sugar, a pure milky taste.

Example 2. The method is carried out according to example 1, while the amount of a 65% mixture of syrups is: rosehip syrup 20 kg, sea buckthorn 10 kg, hawthorn 10 kg and chokeberry 10 kg.

As a result, according to the method described above, 1000 kg of canned milk product with sugar of 8.5% fat content with a mass fraction of solids of CB = 74.1% are obtained. The product has a uniform consistency corresponding to condensed milk with sugar, a pure milky taste.

Example 3. The method is carried out according to example 1, while the amount of water is 238.1, sugar 420.0 kg, a 65% mixture of syrups 5 kg (rosehip syrup 6.25 kg, sea buckthorn 6.25 kg, hawthorn 6.25 kg and chokeberry 6.25 kg).

As a result, according to the method described above, 1000 kg of canned milk product with sugar of 8.5% fat content with a mass fraction of solids of CB = 74.0% are obtained. The product has a uniform consistency corresponding to condensed milk with sugar, a pure milky taste.

The data in table 1 indicates that the additives studied practically do not affect the physicochemical quality indicators of the canned milk-containing product with sugar and these indicators are in accordance with similar quality indicators of condensed milk canned with sugar [3].

The product enriched with vitamins has good microbiological quality indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g was no more than 2.5 · 10 ⁴ , pathogenic microorganisms, incl. Salmonella, 25 g of the product are absent.

When making the studied additives, an increase in the nutritional value of the product is achieved by increasing the content of vitamins in it. Data on the percentage of satisfying the daily requirement for vitamins when consuming 100 g of the product are presented in table 2. As follows from table 2, the specified composition of the additives enriches the product with vitamin C.

Vitamin C, contained in significant quantities in rose hips, is involved in the formation of collagen - the main structural material of the body. It works as an antioxidant and protects other antioxidants (β-carotene and vitamin E) from being destroyed by free radicals, strengthens the immune system, and improves the digestibility of iron. Vitamin C protects against heart disease, scurvy, weakens the manifestations of the common cold and reduces the duration of the disease.

In addition to vitamins, rose hips are rich in sugars (up to 18%), tannins (up to 4.5%), pectins (14%), organic acids (citric, malic, etc.), which are necessary for human life. It contains a significant amount of salts of vital elements: iron, potassium, calcium, magnesium, manganese and phosphorus, as well as flavone and anthocyanin compounds. [four]

Chokeberry rowan has a beneficial effect on digestion, normalizes blood pressure, and boosts immunity. Chokeberry is also recommended for use in disorders of the thyroid gland [5].

Table 1 Physico-chemical characteristics of canned milk-containing product with sugar Indicator Suggested Options Known option Example 1 Example 2 Example 3 Moisture content, % 26.0 25.9 25.9 26.0 Viscosity, Pa 2.80 2.72 2.70 2.75 Mass fraction of sucrose,% 43.5 43.5 43.5 43.5 The average linear size of lactose crystals, microns 2.54 2.40 2.73 2.61 Acidity, ° T 46 47 47 47

table 2 Percentage of satisfaction with daily needs when consuming 100 g of product Vitamin Canned Milk Product with Sugar Known option Example 1 Example 2 Example 3 FROM 2.00 2.91 3.09 2.46 B ₁ 4.28 4.29 4.29 4.29 In ₂ 19.0 19.25 19.03 19.02 PP 1.30 1.35 1.35 1.34 At ₆ 6.50 6.75 6.68 6.62 BUT 5.33 6.34 6.21 5.84 E 2,30 2,37 2,35 2,33

Information sources

1. Patent RU No. 2072783, A23C 9/00, publ. 02/10/97.

2. Patent RU No. 2116033, A23C 9/00, 9/18, publ. 07/27/98.

3. Technological instructions for the production of canned milk. Part 1, 2. - M .: TSNIITEIMMP, 1985. - 165 p.

4. www.medi.ru The page of medical information for professionals.

5. www.vitamini.ru All about vitamins.

Claims (1)

A method of producing a milk-containing canned product with sugar, comprising restoring dry milk raw materials, adding sugar, introducing fat, emulsifying, filtering, homogenizing, pasteurizing the mixture, cooling, seeding, crystallization and post-cooling of the finished product, characterized in that it is additionally before pasteurization into it make a mixture of syrups: rose hip, sea buckthorn, hawthorn and chokeberry, taken in a ratio of 1: 1: 1: 1 to 2: 1: 1: 1 in an amount of 2.5-5% by weight of the product.