RU2579686C2 - Sterilised milk product and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to the dairy industry. For the manufacture of 2.5% fat sterilised milk product the method is performed in the following way. While stirring, one adds dry a defatted milk residue and a stabiliser to a water filtrate and skimmed milk mixture for joining dehydrated milk fats and dry milk substances. The milk fats are dissolved and added to the mixture. The mixture is stirred, homogenised, pasteurised, cooled and maintained; the product is packaged and sterilised. Preliminarily skimmed milk is supplied by means of a pump into the heat exchanger where milk is heated to 45°-48°C and delivered into the bactofuge. By means of the pump milk is supplied into the microfiltration unit where 6.9-8.9" ceramic filters are applied, their throughput capacity equal to 1.1-1.6 mcm at a temperature of 48°-53°C. The filtrate is delivered into the pasteuriser where it is maintained at a temperature of 56.5°-58.5°C until an alkaline phosphatase test yields a negative result. Then the produced mixture is cooled to a temperature equal to 4-6°C in the heat exchanger and is stored in intermediate vessels.

EFFECT: inventions group ensures preservation of the product natural composition and taste properties.

4 cl, 2 dwg, 2 tbl

Description

The invention may find application in the dairy industry in the manufacture of various types of dairy products.

The now-known method for the production of regenerated milk is described in Aloisas Goudonis's book “Technology of Dairy Products”, Vilnius, 2009, “Technology” publishing house, chapter 6.13 “Technology for the production of regenerated milk”.

Regenerated milk is called a dairy product obtained by combining canned milk fats and dry non-fat dairy substances with the addition of water in such quantity as it is required to obtain a dairy product of suitable composition. The disadvantages of this method are as follows:

1. According to the technology described in the book of Goodonis, in the manufacture of skimmed milk powder (or skimmed milk powder), milk is concentrated in an evaporator and dried in a drying tower at a temperature of 80 ° to 120 ° C and this treatment kills all vitamins and denatured proteins .

2. When milk is heated, calcium salts change to the greatest extent, and these changes are most often irreversible. Calcium phosphate is aggregated and precipitates on casein powder in the form of colloidal calcium phosphate. Such colloidal calcium phosphate blocks the active surface areas of calcium mycelium and prevents the rennet attack directed to casein. With a decrease in the content of ionic and molecular calcium in milk by 11-50%, the properties of enzymatic coagulation of milk weaken. Therefore, in order to restore the salt balance in the manufacture of rennet cheeses and fermented products (yoghurts, yoghurt products), soluble calcium salts (mainly calcium chloride) are added to such milk.

3. Part of the calcium phosphate in the heated milk settles on the surface of the heating device and, together with the denatured whey proteins and other milk components, form insoluble deposits (milk stone). The composition of these deposits is as follows: water 2.7-14%, proteins 8-50%, fats 2-5%, minerals 20-73%, depending on the composition of the heated milk, temperature and heating time, device design and other factors.

Due to these shortcomings, a dairy product made in this way loses many good properties, its quality leaves much to be desired.

The proposed invention, a production method - the technology for the production of products from recombined milk - allows you to save the natural composition, taste of dairy products.

This production method uses 10-40% of natural skim milk, specially purified from bacteria, at low temperature, undenatured proteins and other dry substances remaining due to the special cleaning of skim milk from bacterial contamination and low pasteurization temperature.

The key idea of this method is that, thanks to the latest nanotechnology, skim milk is especially thoroughly cleaned of inorganic impurities and bacteria, and the other component of the product is water.

Bound (absorption) water of milk accumulates on the surface of the constituent parts of milk (proteins, phospholipids, polysaccharides) in a colloidal state. The largest part of it is water attached to protein molecules of hydrophilic groups. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, -HS. Bound water makes up 2.0 ÷ 3.5% of the total milk water. The aquatic environment is the basis of chemical and microbiological processes occurring in food products, therefore, in order to preserve food products for longer, water must be removed or combined, i.e. reduce the proportion of active water. Water covers the inner surface of the food product with a monomolecular layer, so it is motionless. As the water content in the food product increases, water accumulates in microcapillaries, in which its mobility is limited. Still water or water of limited mobility is an unfavorable environment for chemical and enzymatic reactions. The stability of the product depends on the mobility of the water contained in the product and the absorption of “a”. It is best with a value of a between 0.2 and 0.4. In this case, chemical and enzymatic reactions practically do not occur.

Thanks to the application of this theory and mixing from 10% to 40% skim milk and water prepared using a special membrane method, dehydrated milk fats, dry non-fat milk constituents, we can prepare many types of high-quality products from recombinant milk.

The advantage of these products is that skim milk was not exposed to temperatures above 58 ° C and retained all the constituent parts of milk (undenatured proteins, vitamins, minerals, lactose) and, combined with water, milk solids that retained adsorption water, You can get high-quality dairy products (drinking milk of different fat content, yoghurts, fermented condensed dairy products, etc.). Cow's milk delivered to the processing plant is processed in the usual way, i.e. it is cooled, accumulated, separated with the separation of fats, skim milk and cream, which accumulate in intermediate containers.

The technology for cleaning skim milk is shown in figure No. 1.

Skim milk is pumped into a heat exchanger 2, where it is heated to a temperature of 45 ° -48 ° C and sent to a baktofugu 3, then skim milk is pumped to a microfiltration unit 4 using microfiltration unit 5, where filters are used: a system designed to reducing the number of bacteria using the M / F method (microfiltration). The system productivity is 5000-20000 dm ³ / h, the process temperature is 25 ° -52 ° C, the filtrate is sent to pasteurization 6, where at a temperature of 56.5 ° -58.5 ° C it will be held until the alkaline phosphatase sample becomes negative , is cooled in the heat exchanger 7 to a temperature of 4 ° -6 ° C and accumulates in the intermediate tanks 8 for further processing.

System Parameters:

System purpose bacteria reduction using the M / F method (microfiltration) Apparatus model industrial system Performance 5000-20000 dm ³ / hour Concentrate Performance ~ 100-1000 dm ³ / hour Permeate consumption ~ 19000-19900 dm ³ / hour Working temperature 25 ° -52 ° C Filters Used ceramic, 1.1-1.6 mic. prop. the ability Filtration area 25-52 m ² The number of concentr. loops 2-4

Water purification technology is shown in figure No. 2.

Water pump (for supplying water from a well or networks) - 1, reverse osmosis filter - 2, heat exchanger-pasteurizer - 3, intermediate tanks for storing water - 4.

Water purification by the method of reverse osmosis. Reverse osmosis membranes have particularly narrow pores, so they are most selective. They trap all bacteria and viruses, a significant part of the dissolved salts and organic substances (including iron and humic compounds that give color to water, and pathogenic substances). Reverse osmosis membranes retain approximately 97-99% of all solutes. Such membranes are used in many industries where high-quality water is required (water supply, production of alcoholic and non-alcoholic drinks, food industry, pharmacy, electronic industry, etc.). Reverse osmosis membranes are widely used in everyday life: reverse osmosis systems make it possible to use the purest water that meets sanitary rules and norms, as well as European drinking water quality standards.

Model industrial system Filters Used 7.9 ″ reverse osmosis spiral Number of filters 10-16 Filtration area from 565 m ² 4 V // 16 E - 4 membrane pipes // 10-16 filters

Table 1 Minimum requirements for water quality Type of pollution Impact Concentration Dust (> 10u) Membrane Erasure 1 mg / l Suspension / colloids of consistency substances Membrane fouling 1 mg / l Iron, magnesium in the form of colloids Membrane fouling 0.01 mg / l Iron Oxidation, the formation of suspensions of basic iron compounds, causing membrane contamination <0.02 mg / l Hardness 1. Reduced effectiveness of basic cleaners and synthetic detergents. 20 mg / l (CaCO ₃ ) 2. Basic cleaning products cause the deposition of salts that increase hardness, which causes contamination of the membranes. 3. There is a mutual settling of salts that increase hardness, and protein compounds, increasing membrane fouling. 4. Buffer effect that increases the amount of basic cleaning products needed to maintain an appropriate pH level. Alkalinity Buffer effect, increasing the amount of acid necessary to maintain an appropriate pH level. 100 mg / l Biological Oxygen Demand Membrane contamination, since the filter medium contains colloids and (or) large molecular compounds. 100 mg / l Decreased chlorine activity (inaction). The nutrient medium of microorganisms. Colloidal silicon dioxide Membrane Erasure 0.01 mg / l Soluble silica Membrane contamination as a result of sedimentation of calcium metasilicate and magnesium silicate, as well as the sodium salt of silicic aluminum acid. 10 mg / l A large number of bacterial colonies Membrane contamination due to plates 1000/1 ml Coli titer Membrane contamination due to bacteria 0/100 ml

table 2 The degree of water purification due to membrane filtration Pollution degree Degree of purification Mechanical impurities / turbidity > 99% Inorganic substances Sodium 90-95% Calcium 93-98% Magnesium 93-98% Iron 93-98% Manganese 93-98% Copper 93-98% Nickel 93-98% Zinc 93-98% Lead 93-98% Chlorides 90-95% Nitrates 60-90% Phosphates 93-98% Sulphates 93-98% Cyanides 90-95% Organic matter Organic molecules weighing more than> 200 > 99% Organic molecules weighing up to 200 up to 99%

Product: recombined milk, sterilized, 2.5% fat

Structure

Stabilizer for combining dehydrated milk fats and dry milk substances up to 0.15% Dehydrated Milk Fats up to 2.45% Thick nonfat milk up to 8.6% Skimmed milk 10-45% Water filtrate 65-90%

The solids composition for sterilized milk 2.5% fat

Dehydrated Milk Fats 2.45-2.5% Squirrels 3.15-3.20% Thick nonfat milk 8.50-8.60% Stabilizer for combining dehydrated milk fats and dry milk substances 0.14-0.15% Total dry matter 14.24-14.4%

Production technology process

When stirring, a mixture of the filtrate for water and skim milk is added thickened non-skim milk and a stabilizer for combining dehydrated milk fats and dry milk substances At a temperature of 35 ° -60 ° C Melt the fats and, stirring, add to the mixture At a temperature of 40-75 ° C Homogenize 197-210 kp / cm ² At a temperature of 60-78 ° C Pasteurize 14-17 sec at a temperature of 75 ° -82 ° C Cool to 4 ° -5 ° C Stand up to 5-7 hour Packed in cans or bottles Sterilized during the rotation of dishes 110 ° -138 ° C 12-25 min With constant rotation of the dishes, cool to 22 ° -27 ° C Fermented at 4 ° -6 ° C 2-3 hours Cool to 4 ° -5 ° C

Claims (4)

1. A method for the production of a sterilized 2.5% fat milk product from recombinant milk, which consists of adding dry skim milk powder and a stabilizer to mix the dehydrated milk fat and dry milk substance with stirring the mixture of water and skim milk, and dissolve milk fat and added to the mixture, mixed, homogenized, pasteurized, cooled and aged, packaged, sterilized, and previously skimmed milk using pump 1 is served in heat exchanger 2, where it is heated to 45˚-48˚C, is sent to the bactofugu 3, then, using the pump 4, it is fed to the microfiltration unit 5, where 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1- 1.6 μm, at a temperature of 48˚-53˚C, then the filtrate is sent to pasteurizer 6, where at a temperature of 56.5˚-58.5˚C they are kept until the alkaline phosphatose sample becomes negative, cooled in a heat exchanger 7 to a temperature of 4˚-6˚C and accumulate in intermediate containers. 2. The method according to p. 1, characterized in that when treating the water, the reverse osmosis method using a spiral is used 6.9-8.9 ″, the number of filters 10-16, the filtration area 565-1500 m ² , 2-6 membrane pipes . 3. The method according to p. 1, characterized in that the product is additionally subjected to filtration using ceramic filters with a productivity of 5000-20000 dm ³ / h, a concentrate productivity of 100-1000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, operating temperature 25˚-52˚C, throughput 1.1-1.6 μm, filtration area 25-52 m ² , number of concentration cycles 2-4, number of filters 10-16. 4. Dairy product sterilized 2.5% fat from recombinant milk, made by mixing skim milk with an aqueous filtrate, the method according to any one of paragraphs. 1, 2, 3, characterized in that its composition, in the following ratio of starting components, wt.%:
Stabilizer for combining dehydrated milk fat and dry milk substances up to 0.15% Dehydrated Milk Fats up to 2.45% Dry skim milk residue up to 8.6% Skimmed milk 10-45% Water filtrate 65-90%
The solids composition for sterilized milk 2.5% fat:
Dehydrated Milk Fats 2.45-2.5% Squirrels 3.15-3.20% Dry skim milk residue 8.50-8.60% Stabilizer for combining dehydrated milk fat and dry milk substances 0.14-0.15% Total dry matter 14.24-14.4%

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