RU2601127C2 - 1,5% fat yoghurt made of recombined milk and production method thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to dairy industry. For production of 1.5% fat yoghurt method is implemented as follows. Recombined milk consisting of water filtrate and defatted milk is maintained for complete hydration of milk proteins. While stirring mixture of water filtrate and defatted milk is added with dry defatted milk residue and stabiliser for joining dehydrated milk fats and dry milk substances. Milk fats are dissolved. Product is stirred, pasteurised, homogenised and cooled. Starter culture for fermentation is cultured in the reservoir, the produced mixture is mixed with the starter culture to produce a homogeneous mass, rapidly cooled or mixed with fruit preparation, packed and cooled. At that, preliminarily defatted milk is pumped to the heat exchanger, where it 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 is 1.1-1.6 mcm at temperature of 48-53°C. Filtrate is delivered into the pasteuriser where it is held at the temperature of 56.5-58.5°C until alkaline phosphatase test shows negative result. Filtrate is cooled in heat exchanger to the temperature of 4.0-6.0 °C and stored in intermediate vessels.

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

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.

Our proposed invention-production method of production technology of products from recombined milk allows you to preserve 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 of water, prepared by a special membrane method, dehydrated milk fats, dry nonfat milk constituents, we can prepare many types of high-quality products from recombined 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 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 MF (microfiltration unit) 5 using a pump 4, where filters are used: System designed for reducing the number of bacteria using the M / F method (microfiltration). The system productivity is 5000-20000 dm3 / 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, it 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:

Purpose of the system: reducing the number of bacteria using the M / F method (microfiltration).

Device model: industrial system.

Productivity: 5000-20000 dm ³ / h.

Productivity of the concentrate: ~ 100-1000 dm ³ / h.

Permeate consumption: ~ 19000-19900 dm ³ / h.

Operating temperature: 48 ° -53 ° C.

Used filters: ISOFLUX ceramic 6.9-8.9 ″, 1.1-1.6 mic. prop. ability.

Filtration area: 565-1500 m ² .

The number of concentr. loops: 2-4.

Number of membrane tubes: 2-6.

Water purification technology is shown in figure 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.

Industrial system model

Used filters reverse osmosis spiral: 7.9 ″

Number of filters: 10-16

Filtration area: from 565 m ² .

4V // 16E - 4 membrane pipes // 10-16 filters.

Table 1 shows the minimum requirements for water quality.

Table 1 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 Membrane fouling 0.01 mg / l colloids Iron Oxidation, 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 due to sedimentation of calcium metasilicate and magnesium silicate, as well as 10 mg / l Sodium salt of silicic-aluminum acid. 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 shows the degree of water purification due to membrane filtration.

table 2 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% Organic molecules weighing up to 200 up to 99%

Product: 1.5% fat yogurt

Structure

Stabilizer for combining dehydrated milk fats and dry milk substances up to 1.50% Dehydrated Milk Fats up to 1.50% Thick nonfat milk up to 11.00% Skimmed milk 10-45% Water filtrate 65-90%

The composition is thick

Dehydrated Milk Fats 1.45-1.50% Squirrels 3.85-3.90% Thick nonfat milk 10.45-10.50% Stabilizer for combining dehydrated milk fats and dry milk substances 1.45-1.50% Thick of everything 17.20-17.40%

Production technology process

When stirring, a mixture of filtrate for water and skim milk is added with thick 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 Pasteurize for 4-6 minutes. At a temperature of 87-92 ° C Homogenize 185-200 kp / cm ² at 60-70 ° C Cool to 42-44 ° C Inoculate starter culture for fermentation Inoculate in the tank with 22-26 ° C until pH is 4.5 Yogurt overflows to a smooth mass Cools rapidly to approximately 22-25 ° C Or mixed with fruit preparation 10-20% Packed in retail packages Place in a cool storage place and refrigerate until 4-5 ° C Used recombinant milk is fermented for at least 8-12 hours for complete hydration of milk proteins at 4.5-5 ° C

Claims (4)

1. The method of production of yogurt of 1.5% fat from recombinant milk, which consists in the fact that the recombinant milk used for the production of yogurt, consisting of a filtrate of water and skim milk, is kept for the complete hydration of milk proteins, while stirring in a mixture of an aqueous filtrate and skim of milk add dry skim milk residue and a stabilizer to combine dehydrated milk fats and dry milk substances, milk fats are dissolved, mixed, pasteurized, homogenized, cooled t, the starter culture for fermentation is cultivated in the tank, the resulting mixture is mixed with the starter culture to a homogeneous mass, quickly cooled or mixed with the fruit blank, packaged, cooled, and previously skimmed milk is pumped to the heat exchanger 2 using pump 1, where it is heated to 45- 48 ° C, sent to bactofugu 3, then, using a pump 4, it is fed to a microfiltration unit 5, where 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 microns, at a temperature of 48-53 ° С, phil The nitrate is sent to pasteurizer 6, where at a temperature of 56.5-58.5 ° C it is contained until the alkaline phosphatase sample becomes negative, it is cooled in the heat exchanger 7 to a temperature of 4.0-6.0 ° C and accumulates in the intermediate capacities. 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 skim milk is additionally subjected to filtration using ceramic filters with a productivity of 5000-20000 dm ³ / h, the productivity of the concentrate is 100-1000 dm ³ / h, the permeate consumption is 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. Yogurt 1.5% fat from recombinant milk, made by the method according to any one of paragraphs. 1, 2, 3, characterized in that its composition, in the following ratio of the starting components, wt. %:
Stabilizer for combining dehydrated milk fat and dry up to 1.50% dairy substances Dehydrated Milk Fats up to 1.50% Dry skim milk residue up to 11.00% Skimmed milk 10-45% Water filtrate 65-90%
The composition of the mixture:
Dehydrated Milk Fats 1.45-1.50% Squirrels 3.85-3.90% Dry skim milk residue 10.45-10.50% Stabilizer for combining dehydrated milk fat and dry 1.45-1.50% dairy substances Fruit Harvest 10-20%
Starting culture:
Mix of everything 17.20-17.40%

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