SU1012865A1 - Method of making low fat content butter - Google Patents

Abstract

METHOD OF PRODUCTION OF LOW-COOL OIL, providing for pasteurizing high-fat cream, normalizing and stabilizing them, followed by cooling and machining to obtain a product with specific indicators that, in order to simplify the process and improve the consistency of the desired product, normalize and stabilize. together, using a mixture of an aqueous solution of the Stabilizer with the reduction, by milk powder, from the calculation of the content of the stabilizer in the finished, Recreatives Products 0.3-1.0%, and fat content of 35-50% that as stabilizer | carboxymethyl Use in The amount of 0,6-2,6% of water.

Description

ND

00 yes

cl

Disinfection refers to the dairy industry, namely the butter industry, with regard to the production of low-fat butter.

There is a method of producing a product that has the appearance, texture and taste of butter. The process consists of making an aqueous solution or suspension 7/2 from among the specified types of stabilizers, pasteurization at TO-SOO C, cooling to 30-50 C and adding to the fat part heated to, cooling the resulting emulsion, pasteurizing it and homogenizing it at 30- 6O C. The product contains,%: fat 10-50, water 38-84, stabilization; torus 2-8 (soybean flour 0-6, gelatin 0-3, sodium alginate 0-3, modified crackle) 1.

Lack of product - high content of stabilizer in the product.

The closest in technical essence and the achieved positive effect is a method of producing low-fat butter, which involves pasteurizing high-fat cream, normalizing and stabilizing them, followed by cooling and machining to obtain a product with predetermined figures.

The technological process of producing butter Tableware includes pasteurization of raw materials, separation with obtaining high-cream cream with a fat content of at least 60%, normalization of the latter with a fat-free fraction to the required fat content and introduction of a stabilizer and flavorings, pasteurization of a mixture of high-fat cream, cooling and mechanical processing of the cream on butter maker to obtain z oTOBoro product. Gelatin is introduced in the amount of 0.5% in the form of a 20% aqueous solution. The calculated amount of gelatin is poured with cold water in a ratio of 1: 4 and allowed to stand for 30 minutes for swelling. Then the solution is heated to 60 ° C, filtered, and introduced into a normalization bath with cream 2,

However, gelatin is very deficient & 5 and expensive stabilizer, in addition, it is characterized by reduced stability during storage at negative temperatures, which leads to a reduction in storage time - and changes in the rheological parameters of butter obtained with its use. This high concentration of aqueous solution of gelatin (20%) contributes to the rapid increase in the strength of the stud and 3 eventually retrogradation, which makes it impossible to organize the preliminary preparation and storage for 1-2 days of an aqueous solution of gelatin. Cooking butter Table with the use of an aqueous solution of gelatin and without the introduction of a milk-protein additive leads to the appearance of an empty taste associated with a change in the ratio of SOMO / FAT.

The purpose of the invention is to simplify the process and improve the consistency of the target product.

The goal is achieved by the fact that according to the method of production of low-fat butter, which involves pasteurizing high-fat slices, normalizing and stabilizing them, followed by cooling and machining until a desired product is obtained, normalization and stabilization of high-fat cream is carried out jointly a mixture of an aqueous solution of the stabilizer with restored; M dry milk at the rate of stabilizer content in the finished product is 0.3-1.0%, and fat content is 35-50%, while carboxylmethyl starch is used as a stabilizer in the amount of 0.62, 6% of water.

The technology of the method is as follows.

Cream fat of 30-35% and acidity of 14-16 tons or whole milk, acidity not higher than 20 tons is pasteurized. The initial pasteurized raw material is separated to a high-fat cream, with a fat content of 84-86%. The high-fat cream is then normalized to the desired fat content with a solution of carboxymethyl starch in reconstituted whole or skimmed milk, the mixture is pasteurized, after which the normalized cream is sent to the butter former, where they are cooled and mechanically processed to obtain a uniform consistency with a temperature of 11-16 ° C. The product has a uniform, plastic, dense consistency. The taste and smell are clean, characteristic of butter with reduced fat content, color from white to yellow, uniform throughout the mass, I

In order to avoid labor-intensive operations associated with the introduction of a stabilizer into the milk mixture, for example, processing the mixture in a colloid mill, homogenization, it is proposed to normalize high-fat cream with reconstituted milk.

A stabilizer solution in reconstituted milk is prepared as follows. Carboxymethyl starch is dissolved in water intended for

dry milk, at room temperature and allowed to swell for 3-4 hours. Then, dry milk powder is added to the prepared aqueous solution of the stabilizer with a temperature of 37-40 ° C with continuous-stirring. After pasteurization, the mixture is ready for use in the production of butter. Concentration of aqueous pact-. Thief carboxymethyl starch should be in the range of 0.6-2.6%, for which the fat content in high-fat cream must be set at 84-86%. In order to shorten the duration of the production process, it is suggested that an aqueous solution of a stabilizer should be prepared in advance. An aqueous solution of carboxymethyl starch of the indicated concentrations can also be subjected to

short storage for several (three four) days.

Example 1. The production of butter with a fat content of 50% and a carboxymethyl starch concentration of 0.3%.

High-fat cream, fat content of 8%, is obtained from pasteurized raw material, and they are normalized with a solution of carboxymethyl starch in reconstituted milk (whole). At the same time for every 572.6 weight parts. High fat cream is added

472.4 weight.h. carboxymethyl starch solution. The mixture is agitated, the pastes are sent to the oil separator. The temperature at the outlet of the butter should be within 13-14 s ..

In order to obtain a normalization mixture with carboxymethylkra, small dry milk powder is introduced into an aqueous stabilizer solution prepared at 37 ° C to 40 ° C, mixed and pasteurized. At the same time spend 385.2 weight.h. drinking water, 39.2 weight.h. whole milk powder | and 3 weight.h. dry carboxymethyl starch.

EXAMPLE 2: Production of butter with a fat content of 35% and a carboxymethyl starch concentration of 1.0%.

From pasteurized raw materials, cream with fat content of 85% is obtained, normalization of which is carried out with a solution of carboxymethyl starch in reconstituted milk (whole). At the same time for every 389 weight parts. high fat

5 cream consumes 611 weight.h. carboxymethyl starch solution. The mixture is stirred, pasteurized, and sent to an oil former. The temperature at the Exit of the apparatus should be 11-12C.

0

To obtain a normalization mixture with carboxymethyl starch, dry milk powder is introduced into an aqueous solution prepared in advance.

stabilizer at 37-40 ° C, mixed, pasteurized. At the same time spend 454 weight.h. drinking water, 56 weight.h. whole milk powder and 10 weight.h. carboxymethyl starch.

The proposed method of producing butter makes it possible to eliminate additional labor-intensive operations associated with the PREPARATION and the introduction of a stabilizer (processing the olive mixture in a colloid mill, homogenizing, etc.). The use of a cheaper and more affordable stabilizer, carboxymethyl starch, in the manufacture of butter, allows obtaining low-fat butter with a good consistency at sufficiently low concentrations.

Claims (1)

METHOD FOR PRODUCING LOW-FAT CREAMY OIL, which provides for pasteurization of high-fat cream, normalization and stabilization of them with subsequent cooling and mechanical processing to obtain a product with specified parameters, characterized in that, in order to simplify the process and improve the consistency of the target product, normalization and stabilization of high-fat cream together using a mixture of an aqueous solution of the Stabilizer with resto. milk powder, based on the stabilizer content in the finished product, 0.3-1.0%, and fat content 35-50%, carboxymethyl starch is used as stabilizer in the amount of 0.6-2.6% of water. ye 00 o sl