RU2489887C1 - Dry milk-containing product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves "ECOLACT" milk fat substitute introduction into milk, the produced mixture pasteurisation, condensation, homogenisation, introduction of a milk fat antioxidant in the form of dihydroquercitin alcohol solution and sublimation drying.

EFFECT: invention allows to enhance biological and nutritive value of the product and increase organoleptic indices and storage life.

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Description

The invention relates to the dairy industry and can be used in the production of dry dairy products.

A known method of producing milk powder, providing for spray drying in a heat carrier stream, consisting of products of fuel combustion and atmospheric air, separating the dried product from the spent heat carrier and supplying the latter to the original product to increase the concentration of the latter, while the spray product is heated to 70-120 ° C spray drying is carried out to a moisture content of 8-16% with simultaneous countercurrent-tangential air supply at 70-120 ° C and at a speed of 0.5-10 m / s, containing 100-300 mg / m astits of a dry product with subsequent transportation of the product in the waste coolant stream to a moisture content of 7-12%, and after separation of the product from the coolant, it is dried to a final humidity in an air stream with a temperature of 70-120 ° C [Patent No. 1620085 A23C 3/02 ].

The disadvantage of this method is the low quality of the dry product, low shelf life, insufficient nutritional and biological value.

The closest in technical essence to the proposed method is a method for the production of dry dairy products, involving pasteurization of the feedstock, its thickening, homogenization, the introduction of antioxidant milk fat in the form of an alcoholic solution of quercetin and drying [Patent No. 350451 A23C9 / 00].

The disadvantage of this method is the high cost of the finished product, low nutritional and biological value of the product, low organoleptic characteristics, short shelf life of the product.

The technical result of the invention is to increase the biological and nutritional value, increase the organoleptic characteristics, increase the shelf life, reduce the cost of the finished product.

The technical result is achieved in that a method for the production of a dry milk-containing product, which consists in pasteurizing milk, thickening it, homogenizing it, introducing milk fat antioxidant, drying, before pasteurization, makes an EKOLACT milk fat substitute in an amount of 15-25% as an antioxidant of milk fat use an alcoholic solution of dehydroquercetin in an amount of 0.01-0.03%, drying is carried out by freeze-drying.

Introduction to the proposed method for the production of dry milk-containing product of the ECOLACT milk fat substitute, which is a product of complex processing of vegetable oils, enriches the product with irreplaceable polyunsaturated fatty acids, and allows to obtain a product with high nutritional value and high mass fraction of fat in the finished product.

At the same time, the cost of the ECOLACT milk fat substitute is less than the cost of milk fat-containing raw materials, which allows to reduce the cost of the finished product.

The use of an alcoholic solution of dehydroquercetin as an antioxidant increases the shelf life of the product. Alcoholic solution of dehydroquercetin as a capillary protector and a subspecies of vitamin P increase the biological value of the product.

Freeze-drying is more gentle, it allows to obtain a product with high organoleptic characteristics.

Table 1 shows examples of formulations of the proposed dry milk-containing product.

Table 1 Dry Milk Product Formulation Name of components Calculation of recipes from 100% one 2 3 Milk with a mass fraction of fat of 2.5% 84,99 79.98 74.97 Milk fat substitute "ECOLACT" fifteen twenty 25 Milk fat antioxidant in the form of an alcoholic solution of dehydroquercetin 0.01 0.02 0,03 Total one hundred one hundred one hundred

A method of manufacturing a dry milk-containing product is as follows.

Recipe 1: Milk is taken by weight and quality, cooled to a temperature of 2-6 ° C and served in a storage tank (no more than 6 hours), then milk is heated to a temperature of 53-57 ° C, served for cleaning and normalization. Then make 15% ECOLACT milk fat replacer and the mixture is emulsified for 20-30 minutes at 55-65 ° C. The mixture is pasteurized at a temperature of at least 90 ° C with an exposure of 3-5 minutes, served for thickening. For thickening, multi-case vacuum-evaporation plants are used. Technical parameters of thickening are maintained within the limits specified in the operating instructions for the used vacuum evaporator units. Homogenization is carried out at 60 ° C and a pressure of 10 MPa. As an antioxidant, a 0.01% alcohol solution of dehydroquercetin is added to the homogenized product and freeze-dried at a frozen product temperature of -30 ° C and a residual pressure in the sublimator of 0.133 kPa.

Recipe 2: Milk is taken by weight and quality, cooled to a temperature of 2-6 ° C and served in a storage tank (no more than 6 hours), then the milk is heated to a temperature of 53-57 ° C, served for cleaning and normalization. Then make 20% ECOLACT milk fat replacer and the mixture is emulsified for 20-30 minutes at 55-65 ° C. The mixture is pasteurized at a temperature of at least 90 ° C with an exposure of 3-5 minutes, served for thickening. For thickening, multi-case vacuum-evaporation plants are used. Technical parameters of condensation are maintained within the limits specified in the operating instructions for the used vacuum evaporator units. Homogenization is carried out at 65 ° C and a pressure of 12 MPa. As an antioxidant, a 0.02% alcohol solution of dehydroquercetin is added to the homogenized product and freeze-dried at a frozen product temperature of -30 ° C and a residual pressure in the sublimator of 0.133 kPa.

Recipe 3: Milk is taken by weight and quality, cooled to a temperature of 2-6 ° C and served in a storage tank (no more than 6 hours), then the milk is heated to a temperature of 53-57 ° C, served for cleaning and normalization. Then 25% ECOLACT milk fat substitute is added and the mixture is emulsified for 20-30 minutes at 55-65 ° C. The mixture is pasteurized at a temperature of at least 90 ° C with an exposure of 3-5 minutes, served for thickening. For thickening, multi-case vacuum-evaporation plants are used. Technical parameters of condensation are maintained within the limits specified in the operating instructions for the used vacuum evaporator units. Homogenization is carried out at 70 ° C and a pressure of 15 MPa. As an antioxidant, a 0.03% alcohol solution of dehydroquercetin is added to the homogenized product and freeze-dried at a frozen product temperature of -30 ° C and a residual pressure in the sublimator of 0.133 kPa.

Table 2 shows the organoleptic characteristics of the dry milk-containing product according to the proposed formulations.

table 2 Organoleptic characteristics of a dry milk-containing product Organoleptic indicators Recipe 1 Recipe 2 Recipe 3 Taste and smell Peculiar to fresh pasteurized milk without extraneous smacks and odors Peculiar to fresh pasteurized milk without extraneous smacks and odors Peculiar to fresh pasteurized milk without extraneous smacks and odors Consistency Fine dry powder consisting of agglomerated particles of dry milk-containing product Fine dry powder consisting of agglomerated particles of a dry milk-containing product Fine dry powder consisting of agglomerated particles of a dry milk-containing product Color White with a light cream tint White with a light cream tint White with a light cream tint

An analysis of the organoleptic characteristics of the dry milk-containing product shows that the product has high organoleptic characteristics: pleasant taste and smell, white with a light cream tint color, friable consistency.

Table 3 shows the chemical composition and physico-chemical characteristics of the dry milk-containing product.

Table 3 The chemical composition and physico-chemical characteristics of the dry milk-containing product The name of indicators Recipe 1 Recipe 2 Recipe 3 Mass fraction of total fat,% 35 40 45 Mass fraction of moisture, no more than% four four four Acidity, not more than ° T twenty twenty 21 Solubility ml of crude residue, not more than 0.2 0.2 0.2

An analysis of the physicochemical parameters of the dry milk-containing product shows that the product has a high nutritional biological value.

The proposed method for the production of a dry milk-containing product allows to obtain a product with high nutritional value due to the introduction of ECOLACT milk fat substitute containing vegetable fats. At the same time, the cost of the resulting product is reduced, because the cost of the ECOLACT milk fat substitute is lower than the cost of dairy fat-containing raw materials.

The shelf life of a dry milk-containing product increases to 24 months at a storage temperature of 2-6 ° C and up to 18 months when stored under uncontrolled conditions at a temperature of 24-26 ° C due to the use of an alcoholic solution of dehydroquercetin as an antioxidant.

The biological value of the milk-containing product increases, since the alcoholic solution of dehydroquercetin is a capillary protector, a subspecies of vitamin R.

High organoleptic characteristics of the dry milk-containing product were obtained due to freeze-drying, no delamination of the product after recovery.

This product expands the range of dry dairy products and can be used in mass nutrition, as well as for specialized nutrition of people who are in autonomous conditions of existence (army, navy, space, climbers, tourists).

The proposed method for the production of a dry milk-containing product was tested in laboratory conditions at the Department of Technology and Equipment for Food Production, Department of Food Technologies and at the Department of Commodity Science and Expertise of Goods, Department of Commodity Science, FSBEI HPE named after P.A. Stolypin.

Information sources

1. Patent No. 1620085, A23C 3/02.

2. Copyright certificate No. 350451, А23С 9/00 (prototype).

Claims (1)

A method for the production of a dry milk-containing product, which consists in pasteurizing milk, condensing it, homogenizing it, introducing an antioxidant of milk fat, drying, characterized in that before pasteurization a milk fat substitute “ECOLACT” is introduced in an amount of 15-25%, alcohol is used as an antioxidant of milk fat a solution of dehydroquercetin in an amount of 0.01-0.03%, drying is carried out by freeze-drying.