RU2535875C2 - Dry milk reconditioning method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dry milk is milled. Dry milk is dissolved in two stages. At the first stage, dry milk is stirred with 40-50°C water during 5-10 minutes till dry substances content is equal to 55-65%. At the second stage, dry milk is stirred with the same temperature water during 3-5 minutes and maintained during 20-30 minutes till moisture content is 88-92%.

EFFECT: high quality of the product manufactured.

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Description

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

A known method for the production of reconstituted milk, comprising mixing powdered milk with heated water, the original dried milk is heated to 30-50 ° C, and mixing is carried out to obtain a concentrate with a fat and dry matter content exceeding 2.5-3.5 times the specified the resulting concentrate is purified and homogenized, after which normalization is carried out in the stream with simultaneous pasteurization by introducing water with a temperature of 75-100 ° C into the concentrate [Copyright certificate No. 1088688 A23C 9/00].

The disadvantages of this method are the low quality of the resulting product.

The closest in technical essence to the proposed method is a method of reconstituting milk powder, which involves grinding powdered milk, mixing the latter with water and stepwise dissolution, before dissolving the milk, moisten it to 7-20% for 3-20 seconds, the dissolution is carried out in 3 stages, the first of which the moisture content is adjusted to 40-50%, the second to 70-75% and the third to 88-92% with a shutter speed of 5-30 s, and mixing is carried out for 3-20 in the first and second stages of dissolution s, the water temperature during humidification was it is 25-30 ° C, in the first stage of dissolution - 35-45 ° C, in the second - 50-60 ° C and in the third - 75 - 90 ° C [Copyright certificate No. 1149923 A23C 9/00].

The disadvantages of this method are the low quality of the resulting product.

The technical result of the claimed invention is to improve the quality of the product.

The technical result is achieved by the fact that a method for reconstituting milk powder, comprising crushing powdered milk, mixing the latter with water and stepwise dissolution, the moisture content is adjusted to 88-92% with aging, the dissolution of powdered milk is carried out in two stages, in the first with water at a temperature of 40 -50 ° C with a moisture content of 55-65% with stirring for 5-10 minutes, in the second - adding water of the same temperature, stirring for 3-5 minutes with an exposure of 20-30 minutes.

The restoration of milk powder with water with a temperature of 40-50 ° C in two stages provides an intensive and complete dissolution of the components of milk powder without loss, i.e. improves the quality of the resulting product.

The moisture content of 55-65% in a mixture of milk powder with water at the first stage of dissolution provides the intensity of the wetting and dispersion processes, the rapid formation in a small volume of water of a mixture homogeneous in consistency, which leads to a high speed and completeness of dissolution of the components of milk powder, i.e. improves the quality of the resulting product.

The moisture content in a mixture of milk powder with water of less than 55% and more than 65% will reduce the quality of the finished product.

At the first stage of dissolution, mixing the mixture of milk powder with water for 5-10 minutes ensures uniform distribution of the components and crushing of possible lumps of milk powder, i.e. improves the quality of the resulting product.

Mixing the mixture of milk powder with water for less than 5 minutes will not ensure an even distribution of the components of milk powder, and mixing the mixture of milk powder with water for more than 10 minutes will increase the energy consumption for the process.

At the second stage of dissolution, mixing the mixture of milk powder with water for 3-5 minutes ensures an even distribution of the components of the milk powder before aging, i.e. improves the quality of the resulting product.

Mixing a mixture of milk powder with water for less than 3 minutes will not ensure the high quality of the product, and mixing a mixture of milk powder with water for more than 5 minutes will increase the energy consumption of the process.

At the second stage of dissolution, holding the mixture of milk powder with water for 20-30 minutes provides intensive hydration of the milk powder proteins, the rapid formation of the product structure, i.e. improves the quality of the resulting product.

Exposure to the mixture for less than 20 minutes will not ensure the complete formation of the structure of the product, high quality of the resulting product, and exposure to the mixture for more than 30 minutes increases the complexity of the process.

The method is as follows:

Example 1. Recovery is subjected to 1000 kg of dried whole milk with a moisture content of 4%, that is, the product contains 40 kg of water and 960 kg of dry substances.

1000 kg of powdered whole milk is crushed, poured into a tank with a stirrer, 1133.3 kg of water with a temperature of 40 ° C are added, which ensures a moisture content of 55% in a mixture of dried milk with water. Mixing the mixture in the first stage of dissolution is carried out for 5 minutes. Then carry out the second stage of dissolution. 5866.7 kg of water with a temperature of 40 ° C is added to the tank, which provides a moisture content of 88% in the mixture of milk powder and water. The mixture is stirred for 3 minutes, hold the mixture of milk powder with water for 20 minutes. Next, the resulting mixture is filtered, homogenized, pasteurized and cooled. The finished product is sent for intermediate storage.

Example 2. Recovery is subjected to 1000 kg of skimmed milk powder with a moisture content of 5%, that is, the product contains 50 kg of water and 950 kg of dry substances.

1000 kg of powdered whole milk is crushed, poured into a tank with a stirrer, 1714.3 kg of water with a temperature of 50 ° C are added, which ensures a moisture content of 65% in a mixture of dried milk with water. Mixing the mixture in the first stage is carried out for 10 minutes. Then carry out the second stage of dissolution. 9160.7 kg of water with a temperature of 50 ° C is added to the tank, which ensures a moisture content of 92% in the mixture of milk powder and water. The mixture is stirred for 5 minutes, hold the mixture of milk powder with water for 30 minutes. Next, the resulting mixture is filtered, homogenized, pasteurized and cooled. The finished product is sent for intermediate storage.

Table 1 presents the organoleptic characteristics of the reconstituted milk powder obtained by the proposed method.

Table 1 Organoleptic characteristics of reconstituted milk powder The name of indicators Characteristic indicators Appearance and Consistency Homogeneous liquid, consistency uniform throughout the mass Color White or slightly cream Taste and smell Pure, taste sweetish, without extraneous smacks and odors

Analysis of the organoleptic characteristics of reconstituted milk powder shows that the product is of high quality.

Table 2 presents the physico-chemical parameters of reconstituted milk powder obtained by the proposed method.

table 2 Physico-chemical characteristics of reconstituted milk powder The name of indicators Characteristic indicators Density, kg / m ³ 1027 Titratable acidity, ° T 17 PH value 6.54

An analysis of the physicochemical parameters of the reconstituted milk powder shows that the product is of high quality.

The proposed method for reconstituting milk powder has been tested in laboratory conditions at the Faculty of Food Technologies of FSBEI HPE OmGAU im. P.A. Stolypin.

The reconstituted milk powder obtained by the proposed method is of high quality due to the dissolution of milk in two stages with water under optimal moisture conditions, which ensures intensive and complete dissolution of the components of milk powder. At the first stage of milk powder recovery, the intensity of the processes of wetting and dispersion is ensured. At the second stage of milk powder recovery, intensive hydration of proteins and rapid formation of the product structure are ensured.

The high intensity of the ongoing processes at two stages of dissolution at a constant temperature reduces the energy consumption for the restoration of milk powder.

The proposed method can be implemented both in mini-factories and in processing enterprises of large removable capacity.

Sources of information taken into account when preparing the application

1. Copyright certificate No. 1088688 A23C 9/00;

2. Copyright certificate No. 1149923 A23C 9/00 (prototype).

Claims (1)

A method for reconstituting powdered milk, comprising crushing powdered milk, mixing the latter with water and stepwise dissolution, the moisture content is adjusted to 88-92% with aging, characterized in that the dissolution of powdered milk is carried out in two stages, in the first with water at a temperature of 40-50 ° C with a moisture content of 55-65% with stirring for 5-10 minutes, in the second with the addition of water of the same temperature, stirring for 3-5 minutes with an exposure of 20-30 minutes.