RU96111901A - PRODUCTION OF CREAMY OIL WITH FILLERS: HYDROLYZED LACTOSE SYRUP AND NUT FRAGRANCE - Google Patents

PRODUCTION OF CREAMY OIL WITH FILLERS: HYDROLYZED LACTOSE SYRUP AND NUT FRAGRANCE

Info

Publication number
RU96111901A
RU96111901A RU96111901/13A RU96111901A RU96111901A RU 96111901 A RU96111901 A RU 96111901A RU 96111901/13 A RU96111901/13 A RU 96111901/13A RU 96111901 A RU96111901 A RU 96111901A RU 96111901 A RU96111901 A RU 96111901A
Authority
RU
Russia
Prior art keywords
production
fillers
filler
hydrolyzed lactose
aromatic
Prior art date
Application number
RU96111901/13A
Other languages
Russian (ru)
Other versions
RU2096964C1 (en
Inventor
В.Д. Торгов
Н.А. Назарова
Т.А. Дементьева
О.И. Быкова
Л.Ф. Морозов
И.А. Писаренко
Г.Н. Латина
Original Assignee
Акционерное общество открытого типа Комбинат молочный "Владимирский"
Filing date
Publication date
Application filed by Акционерное общество открытого типа Комбинат молочный "Владимирский" filed Critical Акционерное общество открытого типа Комбинат молочный "Владимирский"
Priority to RU96111901A priority Critical patent/RU2096964C1/en
Priority claimed from RU96111901A external-priority patent/RU2096964C1/en
Publication of RU96111901A publication Critical patent/RU96111901A/en
Application granted granted Critical
Publication of RU2096964C1 publication Critical patent/RU2096964C1/en

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Claims (1)

Способ производства сливочного масла, включающий пастеризацию сливок, сепарирование, нормализацию высокожирных сливок, внесение вкусового и ароматического наполнителя и преобразование полученной смеси в масло, отличающийся тем, что вкусовой и ароматический наполнитель вносят в высокожирные сливки при температуре 75 - 80oC, при этом в качестве вкусового наполнителя используют сироп гидролизованной лактозы в качестве 0,8 - 1,2% с массовой долей сухих веществ не менее 58%, кислотностью не более 600oТ, полученный методом ультрафильтрации молочной сыворотки, или пахты, или обезжиренного молока, а в качестве ароматического наполнителя используют ореховый ароматизатор в количестве 68 - 72 г на 1 т продукта.A method for the production of butter, including pasteurization of cream, separation, normalization of high-fat cream, making flavor and aromatic filler and converting the resulting mixture into oil, characterized in that the flavor and aromatic filler is introduced into high-fat cream at a temperature of 75 - 80 o C, while filler is used as a flavoring syrup, hydrolyzed lactose as 0.8 - 1.2% of the mass fraction of solids of at least 58%, acidity of not more than 600 o T obtained by ultrafiltration milk whey or buttermilk or skim milk, as well as aromatic nutty flavor filler is used in an amount of 68 - 72 g per 1 ton of product.
RU96111901A 1996-06-25 1996-06-25 Method for producing butter RU2096964C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96111901A RU2096964C1 (en) 1996-06-25 1996-06-25 Method for producing butter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96111901A RU2096964C1 (en) 1996-06-25 1996-06-25 Method for producing butter

Publications (2)

Publication Number Publication Date
RU96111901A true RU96111901A (en) 1997-11-20
RU2096964C1 RU2096964C1 (en) 1997-11-27

Family

ID=20181910

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96111901A RU2096964C1 (en) 1996-06-25 1996-06-25 Method for producing butter

Country Status (1)

Country Link
RU (1) RU2096964C1 (en)

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