RU2666741C1 - Method for manufacturing dry powder concentrate on basis of milk and initial composition of components used in method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method for producing a dry powdered milk based concentrate comprises spray drying a concentrated product. First mixing tank is loaded with dry whole milk, sugar, water, the mixture is heated to at least 110 °C and held for at least 12 hours with constant stirring with the Maillard reaction. Second mixing container is loaded with dry skim milk, whey and water, the mixture is heated at 60 °C and held for at least 5 hours at a temperature of at least 80 °C. Contents of the first container are poured into a second container, mixed and dried on a spray dryer. Initial composition of the components used to produce a dry powder concentrate based on milk contains dry whole milk, skimmed milk, milk whey, sugar and water, with the following ratio of components, mass%: dry whole milk – 5.28–10; skimmed milk powder – 5–35; milk whey – 5.57–35; sugar – 4–15; water, 48.93–70.EFFECT: invention makes it possible to obtain a powdery product that disperses well in water to form a non-precipitating suspension, moreover, the optimum product ratio of milk proteins to sugars is maintained in the product obtained.2 cl, 1 tbl, 2 ex

Description

The group of inventions relates to the dairy industry, in particular to the technology for the production of milk-based concentrates used for the preparation of various drinks, confectionery products, etc.

From the "prior art" there is a known method for producing a dry milk product for young children, which involves adding vegetable oil, fat-soluble vitamins to the mare, homogenizing the resulting mixture and drying. When this vegetable oil is added in an amount of 0.5 wt.%, The homogenization of the mixture is carried out at a pressure of 2 MPa. Before drying, thickening is carried out to a density of 1.13 - 1.15 g / cm in vacuum at a boiling point of 50 - 60 ^o C, and drying is carried out to a moisture content of 3.0 - 3.5% by spraying in an air stream with an inlet temperature of 125 - 130 ^o C, the output is 60 - 65 ^o C. (see RF patent No. 2116032, publ. 07.27.1998, IPC A23C9 / 00).

In addition, there is a known method for producing powdered milk, milk and milk-containing products, including spraying a pre-condensed product with subsequent drying of the obtained drops in a stream of hot air in the presence of an acoustic field, while low-frequency harmonic oscillations are applied to the gas-liquid mixture of the dried product (see RF patent No. 2127526, published on March 20, 1999, IPC A23C 1/04,).

From the "prior art" is known the initial composition of the components for the production of milk powder, including 100 kg of purified and chilled mare's milk, 0.5 kg of corn oil with fat-soluble vitamins A -0.05 g, D - 0.001 g, E - 0.42 g (see RF patent No. 2116032, publ. 07.27.1998, IPC A23C9 / 00).

The technical problem is that the powder obtained by known methods from known ingredients tends to form lumps or balls that impede the distribution of the powder in water when preparing drinks and other confectionery products.

The objective of this group of inventions is to eliminate the above disadvantages.

The technical result is to obtain a powdered product that is well dispersible in water with the formation of non-precipitating suspension, in addition, the resulting product maintains an optimal ratio of milk proteins and sugars.

The technical result is ensured by the fact that the method for the production of dry powdered milk-based concentrate includes spray drying of the concentrated product. In the first mixing tank load whole milk powder, sugar, water, the mixture is heated at least to a temperature of 110 ° C and incubated for at least 12 hours with constant stirring during the Maillard reaction. Skimmed milk powder, milk whey and water are loaded into the second mixing tank, the mixture is heated at 60 ° C and held for at least 5 hours at a temperature of at least 80 ° C, the contents of the first container are poured into the second container, mixed and spray dried dryer.

The technical result is also ensured by the fact that the initial composition of the components used in the method for the production of dry powdered milk-based concentrate contains whole milk powder, skimmed milk powder, milk whey, sugar and water, in the following ratio of components, wt.%:

whole milk powder 5.28 -10;

skimmed milk powder 5-35;

milk serum 5.57-35;

sugar 4-15;

water 48.93-70.

The method is as follows.

A method of manufacturing a dry powdered milk-based concentrate includes spray drying a concentrated product. In the first container for mixing (with a stirrer) load whole milk powder, sugar, water in the following ratio of components, wt. %:

whole milk powder 5.28 -10;

sugar 4-15;

water 3.93-10.

In the first container, the mixture is heated to at least 110 ° C (preferably 180 ° C) and incubated for at least 12 hours (preferably 16 hours) with constant stirring during the Maillard reaction. The caramelization reaction will improve the characteristics of the final product, in particular, reduce the formation of lumps when dissolved in water.

In the second mixing tank load skimmed milk powder, milk whey and water in the following ratio, wt. %:

skimmed milk powder 5-35;

milk serum 5.57-35;

water 45-60.

The use of skimmed milk powder and whey in the given amounts will make it possible to obtain a powdered product that is well dispersible in water with the formation of a non-precipitating suspension. Separate heat treatment of mixtures based on whole and skim milk followed by homogenization of the mixtures will allow to obtain the final product without lumps and balls.

In a second vessel, the mixture is heated at 60 ° C and held for at least 5 hours (preferably 8 hours) at a temperature of at least 80 ° C (preferably 85 ° C).

The contents of the first container are poured into the second container, mixed and dried on a spray dryer to obtain a powdery product, which is cooled and packaged.

The fundamental difference between this technology is as follows:

Deep caramelization is not subjected to the whole mixture, but only its part, located in the first container. Caramelization is in the right ratio of milk proteins, fats and sugars. In known analogues it was not possible to carry out full caramelization due to the large amount of milk protein and its denaturation, as well as to maintain the optimal ratio of milk proteins and sugars. Due to the fact that spray drying of products with a sugar content of more than 25% is difficult or impossible.

Thus, the method allows for deep caramelization, obtaining a deep, multidimensional, intense aroma of milk caramel. Moreover, the ratio of sugar to milk protein in the caramelized part of the mixture is optimal. Milk protein denaturation is not critical, as it is only part of the total protein that will be in the product.

Part of the mixture in the second container undergoes light caramelization, milk protein does not denature.

The composition of the powder form is shown in the table below.

Table Powder form Protein (%) 46.9 Fat (%) 0.7 Lactose (%) 40.9 Ash (%) 10,4 Dry matter (%) 97 Na (mg / kg) 5000 K (mg / kg) 21000 Ca (mg / kg) 15,000 Mg (mg / kg) 1300 P (mg / kg) 11600 Na + K / protein (mg / g protein) 55

Examples of specific implementation of the method:

Example 1

In the first container for mixing (with a stirrer) load whole milk powder, sugar, water in the following ratio of components, wt. %:

whole milk powder 5.28;

sugar 4;

water 10.

The content of substances in the tank 1:

Protein 7%

Fat 6.8%

Carbohydrates 33%

Water 53%

In the first container, the mixture is heated to a temperature of 110 ° C and incubated for 16 hours with constant stirring with the flow of the Maillard reaction. In the second mixing tank load skimmed milk powder, milk whey and water in the following ratio, wt. %:

skimmed milk powder 5;

whey 35;

water 40.72.

The content of substances in the tank 2 per 100 g of the mixture:

Water g 91.40 Proteins, g 3.00 Fats, g 0.05 Carbohydrates (general), g 4.70

In the second tank, the mixture is heated at 60 ° C and incubated for 5 hours at a temperature of 80 ° C.

The contents of the first container are poured into the second container, mixed and dried on a spray dryer to obtain a powdery product, which is cooled and packaged.

With this ratio of the components of the mixture, you can get the final product with a bright aroma of classic caramel.

Example 2

In the first container for mixing (with a stirrer) load whole milk powder, sugar, water in the following ratio of components, wt. %:

whole milk powder 10;

sugar 5;

water 10.

The content of substances in the tank 1:

Protein 10.7%

Fat 10.3%

Carbohydrates 37%

Water 41%

In the first container, the mixture is heated to a temperature of 180 ° C and incubated for 16 hours with constant stirring with the flow of the Maillard reaction.

In the second mixing tank load skimmed milk powder, milk whey and water in the following ratio, wt. %:

Skimmed milk powder 35;

milk serum 5.57;

water 34.43.

The content of substances in the tank 2 per 100 g of the mixture:

Water g 91.40 Proteins, g 3.00 Fats, g 0.05 Carbohydrates (general), g 4.70

In the second tank, the mixture is heated at 60 ° C and incubated for 8 hours at a temperature of 85 ° C.

The contents of the first container are poured into the second container, mixed and dried on a spray dryer to obtain a powdery product, which is cooled and packaged.

With this ratio of the components of the mixture, you can get the final product with a bright aroma of milk caramel.

Claims (3)

1. A method of manufacturing a dry powdered milk-based concentrate, comprising spray drying a concentrated product, characterized in that the first mixing tank is loaded with whole milk, sugar, water, the mixture is heated at least to a temperature of 110 ° C and maintained at least 12 hours with constant stirring with the Maillard reaction, skimmed milk powder, milk whey and water are loaded into the second mixing tank, the mixture is heated at 60 ° C and held for at least 5 hours s at a temperature of at least 80 ° C, the contents of the first vessel is transferred to a second vessel, stirred and dried on a spray dryer. 2. The initial composition of the components used in the method for the production of dry powdered milk-based concentrate according to claim 1, characterized in that it contains whole milk powder, skimmed milk powder, milk whey, sugar and water, in the following ratio of components, wt.% : whole milk powder 5.28-10 skimmed milk powder 5-35 milk whey 5.57-35 sugar 4-15 water 48.93-70