RU2560595C2 - Milk base production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Milk raw material is separated, pasteurised, cooled and demineralised to a level of 25-90%- with pH acidity is equal to no less than 6.0. One composes a mixture of the demineralised milk whey in an amount of 2-50 wt % with milk and/or dairy cream - balance. The mixture is homogenised, pasteurised at a temperature of 70-99°C with maintenance during 1-5 minutes and cooled. The milk raw material is represented by milk whey, concentrated milk whey or reconditioned milk whey. In case of concentrated milk whey usage one performs a concentration stage before the demineralisation stage. In case of reconditioned milk whey usage one performs stages of milk whey reconditioning and filtration before the demineralisation stage.

EFFECT: invention consists in nutritive value increase, the product dietary quality improvement due to sugar quantity reduction in the formula, in preservation of the product consistency and taste properties without modification in the process of storage and in expansion of functional purpose products range.

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Description

Technical field

The invention relates to the dairy industry and can be used to obtain dairy, milk containing, whole milk products produced from a milk base, which is a mixture of milk and / or cream and demineralized natural, and / or demineralized dry, and / or concentrated natural or restored dry milk serum. The invention can be used for the production of, for example, drinking milk, sour-milk products, cottage cheese and curd products, condensed milk, and so on using traditional technologies for a particular product.

State of the art

A known method for the production of cottage cheese dessert (RU 2009139680 A, A23C 23/00, 27.10 / 2009), including the introduction of skimmed milk whey, a sweetening component, consistency stabilizers, fruit fillers, whipping the mixture to a homogeneous consistency, characterized in that in the product formulation demineralized serum is used, fermented at a temperature of 38 ± 2 ° C until an increase in titratable acidity of 80 ± 5 ° C by probiotic cultures of lactobacilli L. casei and L. acidophilus in a ratio of 3: 1, as a sweetener NTA uses a sweetener with a prebiotic effect - lactitol, consistency stabilizers pectin and carrageenan contribute 1.8% and 0.7%, respectively.

The disadvantage of this method is the complexity of the process and the use of stabilizers.

A known method of producing a dietary protein product (RU 95102653 A1, A23C 21/00, 11/20/1996), in which it is proposed to use whey protein concentrate obtained by ultrafiltration of milk raw materials with a mass fraction of solids of 15 to 20% or demineralized whey as a protein component , the carbohydrate part is represented by a mixture of pectin and sucrose in an aqueous solution of dextrin-maltose syrup or malt extract, the fat part consists of a mixture of melted cow and vegetable oils, and the fruit is served as a filler to or mashed potatoes.

The disadvantages of the method include low organoleptic characteristics of the product due to the use of melted and vegetable oils in the composition.

The closest analogue of the claimed invention is a method for producing a fermented milk drink based on a mixture of milk and whey with a malt extract of barley (RU 2494632 C1, A23C 21/02, 05.16.2012), fermented with yeast, consisting of lactic acid bacteria of the genus L. bulgaricus, Str. thermophllus, Lc. lactis, Lc. cremoris, Lc. diacetylactis. The invention allows to obtain a drink with high organoleptic characteristics, with a high vitamin composition, nutritional value, dietary properties, increased storage capacity.

The disadvantage of this method is the low organoleptic characteristics of the product due to the specific taste of whey, which is part of the composition.

Disclosure of invention

The technical results of the application of the proposed method are:

- increase the nutritional value of the product through the use of valuable components of secondary milk raw materials;

- reducing the cost of the product due to the use of demineralized natural or demineralized concentrated or reduced demineralized whey as part of the milk base;

- improving the dietary qualities of the product by reducing the amount of sugar in the formulations due to the use of milk whey with a significant content of milk sugar (lactose);

- preservation of the consistency and taste of the product without changing them during storage;

- reduction of environmental pollution due to the use of whey in the product, the processing problem of which is relevant;

- expanding the range of functional dairy products.

These technical results are achieved in that the method for producing a milk base provides for the separation of milk raw materials, pasteurization, cooling, preparation of the mixture, while according to the invention, milk whey, or concentrated milk whey, or reconstituted whey, which after pasteurization and cooling are used as milk raw materials before making the mixture, they are demineralized to a 25.0-90.0% level and an acidity of pH not less than 6.0, then a mixture of demineralized m whey, or concentrated whey, or reconstituted whey with milk and / or milk cream, are homogenized, then the mixture is pasteurized at a temperature of 70.0-99.0 ° C with a holding time of 1.0-5.0 minutes, cooled in the following the ratio of the ingredients of the mixture, wt.%:

Whey or concentrated whey or reconstituted whey  2.0-50.0 Milk and / or milk cream  rest

For the production of a milk base according to the invention, natural milk whey can be used, which can be replaced by concentrated milk whey with a mass fraction of solids of 10.0-24.0%, obtained by vacuum evaporation, nanofiltration or reverse osmosis, or reconstituted whey, which is restored to the required solids content. The choice of the concentration method depends on the equipment available at the enterprise and does not affect the execution of other technological operations in the proposed method.

Whey demineralization is performed using electrodialysis equipment.

The implementation of the invention

The product can be obtained in three ways. The first method accepts whey and evaluates its quality, separation for the release of fat and casein dust, pasteurization and cooling, and then whey is demineralized to a level of 25.0-90.0%, with serum acidity adjusted to a pH of at least 6 , 0. Prepared whey in an amount of 2.0-50.0% by weight of the milk base is added to milk and / or milk cream, followed by homogenization, pasteurization of the mixture at a temperature of 70.0-99.0 ° C, with a holding time of 1.0-5 , 0 min and followed by cooling.

In the second case, the serum is subjected to concentration by vacuum evaporation or nanofiltration, or reverse osmosis before demineralization. Prepared whey in an amount of 2.0-50.0% by weight of the milk base is added to milk and / or milk cream, followed by homogenization, pasteurization of the mixture at a temperature of 70.0-99.0 ° C, with a holding time of 1.0-5 , 0 min and followed by cooling.

In the third case, dry whey before demineralization is restored to the required solids content. Prepared whey in an amount of 2.0-50.0% by weight of the milk base is added to milk and / or cream, followed by homogenization, pasteurization of the mixture at a temperature of 70.0-99.0 ° C, with a holding of 1.0-5, 0 min

The following are examples of the invention, which in no way limit the claimed invention.

Example 1. For the preparation of 1000 kg of product, 156 kg of whey is taken by weight and quality, separated to isolate fat and casein dust, pasteurized at a temperature of 67 ± 5 ° C and cooled to a demineralization temperature of 15 ± 2 ° C. Whey serum is demineralized to a 90.0% level with serum acidity adjusted to a pH of at least 6.0 in an electrodialysis unit. After demineralization, serum in the amount of 147 kg is pumped into the tank in which the mixture will be compiled and normalized. 853 kg of normalized milk is added to this container, so that the fat content of the finished milk base is 2.5%. After mixing, the mixture is sent for homogenization at a pressure of 12-17 MPa and a temperature of 40.0-65.0 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 70 ° C for 5 minutes, is cooled. The resulting milk base can be used as an independent product - drinking milk.

Example 2. For the preparation of 1000 kg of product, 856 kg of whey is taken by weight and quality, separated to isolate fat and casein dust, pasteurized at 67 ± 5 ° C, cooled and fed to a nanofiltration unit, on which concentration is carried out, the process temperature is 10 ± 2 ° C. After the concentration process, the volume of whey will be about 258 kg. Conducted electrodialysis of concentrated whey to a demineralization level of 25.0% with the regulation of serum acidity to a pH of at least 6.0 on an electrodialysis unit. Then, demineralized whey is fed into a container into which 742 kg of normalized milk is added, so that the fat content of the finished product is 3.2%. After mixing, the mixture is sent for homogenization at a pressure of 12-17 MPa and a temperature of 40.0-65.0 ° C. After that, the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 99.0 ° C for 1 min, is cooled. The resulting milk base can be used as the basis for yogurt. The further process is carried out in accordance with traditional product technology.

Example 3. Dry whey in the amount of 25 kg is recovered in 133 kg of boiled and chilled to 45.0-50.0 ° C drinking water to a solids content of 15.0 ± 2% and aged for 3 hours for protein swelling. Then, the recovered serum is filtered and demineralization is carried out to a level of 50.0% with the serum acidity being adjusted to a pH of at least 6.0 on an electrodialysis unit. Then, demineralized serum is fed into a container for composing a mixture into which 842 kg of normalized milk cream is added so that the fat content of the finished product is 15%. After mixing, the mixture is sent for homogenization at a pressure of 10-14 MPa and a temperature of 40.0-60.0 ° C. After that, the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 85.0 ° C for 5 minutes, is cooled. The resulting milk base can be used as a base for sour cream. The further process is carried out in accordance with traditional product technology.

Claims (1)

A method of obtaining a milk base, including separation of milk raw materials, pasteurization, cooling, demineralization to 25.0-90.0% and an acidity of pH not less than 6.0, making a mixture of demineralized whey with milk and / or milk cream, homogenization , then the mixture is pasteurized at a temperature of 70.0-99.0 ° C for 1-5 min and cooled, milk whey, concentrated whey or reconstituted whey are used as raw milk, and when using concentrated milk oh serum concentration is performed prior to the step of demineralization step and using the recovered whey reduction step is carried whey and filtering it before the demineralization step at the following content of initial mixture of ingredients, wt.%:
Whey or concentrated whey or reconstituted milk serum 2.0-50.0 Milk and / or milk cream rest