RU2529361C1 - Milk product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: water is activated by way of ultrasonic cavitation with mechanical oscillation frequency equal to 22 kHz with exposure for 3 minutes at ultrasonic oscillation power equal to 120-160 W. Dry milk is introduced into water. The mixture of dry milk and activated water is treated with mechanical oscillation frequency equal to 22 kHz with exposure for 1-3 min, ultrasonic oscillation power equal to 120-160 W. The mixture is maintained for 1-2 h, standardised, pasteurised, cooled and dispensed.

EFFECT: invention allows to manufacture a product where beneficial milk properties are preserved; the product has a fuller taste without watery savour due to reduction of duration of the maintenance and pasteurisation stages, exclusion of the homogenisation stage; maintenance time decrease reduces negative effect of high temperatures on milk components.

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Description

The invention relates to the dairy industry and is intended for use in the production of reconstituted dairy products (VMP), for example, drinking milk, dairy product, curd products, cheeses, sour cream, etc.

A known method for the production of milk dessert, providing for the preparation of a mixture for whipping containing reconstituted at a temperature of 45-50 ° C for 3-4 hours, skimmed milk powder, which is cooled to 6-8 ° C and kept at this temperature for 3-4 hours (RU 2331198, A23C 23/00, declared 05.06.2006, published 20.08.2008). Then a stabilizer is added to the mixture, heated, a flavoring filler is added, and then it is cooled and whipped at a cooling temperature. The method improves the quality of the finished product and intensifies the process. The disadvantage of this process is its complexity with repeated heating of the mixture.

A known method of preparing a product that simulates cream, including the restoration of skimmed milk powder (RU 2422030, A23C 23/00, stated. 02.16.2010, publ. 06.27.2011). Mixing it with a microparticulate of whey proteins, pasteurization at a temperature of 80 ± 2 ° C with an exposure of 15-20 s, cooling to 4-6 ° C, filling and packaging of the product. To obtain microparticulate whey proteins, whey whey is purified from casein dust and fat, ultrafiltered at a pressure of 0.5-1 MPa to a mass fraction of solids of 18%, the resulting concentrate is heated and dispersed. The method increases the biological value of the product, reduces its calorie content, expands the range of low-fat dairy products, however, it is also quite laborious.

There is also a known method for the production of soft cheese product, which involves the restoration of skimmed milk powder in water, adding distilled monoglycerides to the molten milk fat substitute in an amount of 0.1-0.6% by weight of the milk fat substitute, mixing, introducing part of the restored milk and mixing (RU 2406341, A23C 19/076, claimed 07.07.2009, published 20.12.2011). Then, during the implementation of the method, homogenization is carried out, the resulting fat emulsion is mixed with the remaining part of the reconstituted milk, mixed, cooled, added calcium chloride, bacterial starter, kept until pH 6.2-6.4 is reached, and rennet is added, molding, self-pressing, salting and packaging. The invention allows to intensify the process while maintaining optimal conditions for the development of lactic acid microorganisms of the starter culture. The absence of natural milk in the mixture allows the production of a cheese product with a deficiency of this component, which reduces its quality and organoleptic properties.

It should be noted that an important stage in the technology of reconstituted dairy products is the process of dissolving skimmed milk powder (COM) or whole milk (CMS) in water, or in the interpretation of individual technologies.

The currently accepted recovery parameters and processes include the dissolution of milk powder in water at a temperature of 38-42 ° C, instant cooling to 6-8 ° C, holding the milk at this temperature for at least 3-4 hours in order to maximize protein swelling, eliminate watery taste, as well as achieving normal density and viscosity, heating, cleaning, homogenization, pasteurization, cooling and bottling (RU 2403792, A23C 19/055, declared. 23.03.2009, publ. 20.11.2010). The disadvantage of this method of preparing a dairy product is the long and repeated temperature effects on the resulting dairy product, as well as the duration of the process.

Recently, in various industries, cavitation-acoustic methods have been increasingly used to intensify chemical or mass transfer processes in liquid media. The use of high-intensity ultrasonic vibrations allows accelerating many technological processes occurring in the product. Recent studies on the effect of acoustic cavitation effects on dairy raw materials suggest the use of this method in dairy production technologies.

A known method of obtaining a balanced dairy product, including the restoration of dry, mainly skim milk, normalization, pasteurization and then on the well-known technological cycle. The recovery of milk in this method is carried out using ultrasonic treatment, while the mechanical mixture of milk powder with water is processed at a ratio of the intensity of cavitation-causing ultrasound to the square of the hydrostatic pressure in the mixture not higher than 23 m / (MPa · s) (RU 2329650, A23C 9/00 , declared April 16, 2007, published July 27, 2008). The method is aimed at obtaining stable, resistant to stratification of reconstituted milk. The disadvantage of this method is that it provides for the heating of milk to + 45 ° C, which negatively affects the beneficial components of milk.

The basis of the invention is a technical problem, which consists in reducing the temperature effect on the beneficial components of milk, reducing the duration of the production process of a dairy product.

This problem is solved in that in a method for the production of a dairy product, comprising restoring milk powder by mixing it before dissolving with water, aging, normalizing, pasteurizing, cooling and bottling, according to the invention, before the milk powder is introduced into water, the latter is preliminarily activated by ultrasonic cavitation with a frequency mechanical vibrations of 22 kHz with an exposure of 3 minutes at an ultrasonic vibration power of 120-160 W, then milk powder is introduced into it, then a mixture of milk powder and activated water in Novae are treated with ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz with an exposure of 1-3 minutes at an ultrasonic vibration power of 120-160 W, and exposure is carried out for 1-2 hours.

The use of activated water in the recovery of milk powder eliminates the heating of water, which allows you to save the beneficial components of milk that are destroyed by heating, as well as reduce the production time of the restored milk product by reducing the duration of the aging and pasteurization steps, as well as eliminating some technological steps, for example, the homogenization step. In addition, the use of pre-activated water in the recovery of milk powder intensifies the ongoing processes while mixing the mixture (protein swelling, achieving normal density and viscosity, etc.), which reduces the duration of the entire technological process for the production of a dairy product.

Repeated ultrasonic treatment of the mixture reduces the solubility index of milk powder, the completeness of recovery of the components of the milk powder, homogenization and sterilization of the finished product, which reduces the duration of the pasteurization phase of the recovered milk product. The results of the assessment of quality indicators confirming the foregoing are given in the table.

The increase in the mass fractions of the components of milk determines the increase in SOMO and the density of milk, its nutritional value. It also characterizes the formation of a more complete taste (elimination of water content), which determines the improvement of the organoleptic characteristics of the product and, as a result, its consumer properties.

A reductase test of products obtained using the technology of the prototype and the technology we offer has shown that the objects meet the requirements for microbiological purity, determining their safety. This fact characterizes the possibility of reducing the pasteurization time of a product produced by the proposed technology to 10 minutes (an experimental sample was obtained by technology with exactly this pasteurization time). All of the above determines the possibility of reducing the technological cycle of production of drinking milk.

Water activation is carried out on the basis of electrophysical effects on it by ultrasonic cavitation on an ultrasonic technological apparatus, for example, the Wave-M series (model UZTA-0.4 / 22-OM), which has the following characteristics:

- power - 400 W;

- radiation intensity of not less than - 10 W / cm ² ;

- continuous operation time - 8 hours;

- diameter of the radiating surface is 45 mm.

The proposed method for the production of a dairy product is carried out in the following way.

Example

The water used to reconstitute powdered milk is treated by ultrasonic treatment with a frequency of mechanical vibrations of 22 kHz at a power of ultrasonic vibrations of 120 W (≈30% of the power of the acting factor of the specified apparatus of ultrasonic testing) for 3 minutes. Then, milk powder in a concentration of 10% is introduced into it and the mixture of milk powder and water is re-processed with ultrasound with a frequency of mechanical vibrations of 22 kHz with an ultrasonic vibration power of 120 W for 1 minute. The mixture is aged for 2 hours to restore proteins and achieve the desired density, normalize, pasteurize at a temperature of 60 ± 2 ° C for 15 minutes, cool and pour. Activating water reduces the exposure time to restore the components of milk powder, shorter exposure time during pasteurization reduces the negative effects of high temperatures on the components of milk, which ensures the preservation of the properties of milk that are beneficial for the body.

Example 2

The water used to reconstitute milk powder is treated with ultrasound with a frequency of mechanical vibrations of 22 kHz at an ultrasonic vibration power of 140 W (≈30% of the power of the acting factor) for 3 minutes. Then, dry milk at a concentration of 10% is introduced into it and the mixture of milk powder and water is re-treated with ultrasound with a frequency of mechanical vibrations of 22 kHz at an ultrasonic vibration power of 140 W for 3 minutes. The mixture is aged for 1 hour to restore proteins and achieve the desired density, normalize, pasteurize at a temperature of 60 ± 2 ° C for 10 minutes, cool and pour. The exposure time is reduced due to cavitation treatment of water and milk, providing a higher penetrating ability of water and the destruction of agglomerates of powdered milk to individual particles, which, in addition, homogenizes the mixture. The sterilizing effect of ultrasound reduces the pasteurization time, which ensures the preservation of the beneficial properties of milk.

Example 3

It is carried out in the first stages of example 2 (with an ultrasonic vibration power of 160 W). After exposure for one hour, the reconstituted milk is normalized, pasteurized at a temperature of 65 ± 2 ° C without exposure, cooled and poured. Production time is reduced without changing the consumer properties and quality of milk.

The proposed method can be applied at dairy enterprises to expand the range of milk drinks with higher consumer properties, nutritional value and safety indicators.

Dairy Product Quality Indicators Estimated indicator Indicator value by standard actual sample restored according to the standard scheme (prototype) sample reconstructed using ultrasonic cavitation (proposed method) Solubility index, cm ³ no more than 0.2 0,045 0.018 Mass fraction of protein,%, not less 2,8 2.69 2.88 Mass fraction of fat,% - 0.05 0.9 Mass fraction of lactose,% - 3.52 3.71 Energy value (calculation), kcal / g - 25.29 34.46 Density, kg / m ³ not less than 1030 1029.8 1033,2 Reductase test not less than 5.5 hours more than 5.5 hours / I cl. more than 5.5 hours / I cl.

Claims (1)

A method for producing a dairy product, including reconstituting powdered milk by mixing it before dissolving with water, aging, normalizing, pasteurizing, cooling and bottling, characterized in that prior to the introduction of powdered milk into water, the latter is preliminarily activated by ultrasonic cavitation with a frequency of mechanical vibrations of 22 kHz by exposure 3 min at an ultrasonic vibration power of 120-160 W, then milk powder is introduced into it, then the mixture of milk powder and activated water is again treated with ultrasonic cavit with a frequency of mechanical vibrations of 22 kHz with an exposure of 1-3 minutes at an ultrasonic vibration power of 120-160 W, and exposure is carried out for 1-2 hours.