SU1303116A1 - Method of producing butter - Google Patents

Abstract

This invention relates to the dairy industry and can be used in the manufacture of butter. The aim of the invention is to accelerate the process of butter formation and reduce energy costs for its production. The original cream with a temperature of 4-8 C comes n pasteurization. Before separation, the pasteurized cream is cooled in the heat exchanger with initial cream to a temperature of 25-35 ° C. Then the process of thermomechanical cream of high-fat cream is carried out after pre-cooling in a heat exchanger to a temperature of 15-25 With cold cream, which is ampouleated by pasteurization. After normalization of high fat cream, the product is structured. 1 tab. i (L; x about 00

Description

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This invention relates to the milk mass and can be used in the manufacture of butter by the method of converting high-fat cream.

The purpose of the invention is to accelerate the process of butter formation and reduce energy costs for production

The method is carried out as follows.

The original cream with a fat content of 30-40% with a temperature of 4-8 C is served in series-connected pipes of the type pipe in the pipe and plate heat exchangers. The same cream is pasteurized at 95-105 C, and a high-fat cream with a temperature of 25-35 C enters the tubular heat exchanger into the plate cooler with countercurrent flow.

Due to the heat recovery in both heat exchangers, the original cream is heated to 70-75 ° C and fed to pasteurization. Pasteurized cream as a result of heat recovery is cooled to 25-35 ° C and fed to the separation. The consumption of steam for pasteurization in comparison with the known decreases by an average of 45%. This reduces the time of exposure of the hot steam to the cream, thereby eliminating protein sticking in the tubular pasteurizer.

In the case of low-temperature separation of the cream, milk fat is destabilized. At the same time, the degree of de-stabilization is directly dependent on the separation temperature of the separator's performance and, in the opposite, on the fat content of the resulting spruce (see table). By changing these parameters, you can adjust the degree of destabilization to the desired value. Getting high-fat cream with a high degree of destabilization allows to intensify the process of butter formation as a whole, since the process of destabilization of fat, carried out on the wound in buttermakers at high energy costs, is partially

averated in the process of getting cream 1

The resulting high-fat cream with partially destabilized fat (the degree of destabilization is 30-50%) is cooled with the initial cold cream in a tubular heat exchanger of the type of pipe in a pipe up to 15-25 ° C without mechanical impact. This is finite

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cooling temperature due to viscosity of high fat cream. When pumping high-fat cream with a pump through a tubular heat exchanger, the degree of fat destabilization increases by another 5-10%.

After normalizing high fat cream in terms of moisture content, depending on the type of produced oil, for example, amateur and peasant cream, cream with a degree of destabilization of fat equal to 40-55% and a temperature of 20-25 C is sent to the butter former for a complete change of phases and processing product.

When producing oil with a more stable fat emulsion (sandwich cream) cream with a degree of destabilization of fat equal to 30-35%, is fed to the oil former and: ai to the centrifugal pump with a modified working body for a complete phase change and product processing. In the second case, after the pump, the product is structured in a scraper heat exchanger when cooled to 8-11 ° C with a ffl minimum mechanical effect, ensuring that the cooled layer is removed from the cooling surface,

In comparison with the known material, the degree of destabilization of fat during low-temperature separation increases by 3-4 times. It is established that the separation below 25 C. is not advisable due to the low degree of destabilization of fat.

The method is illustrated by the following examples.

Example 1. The original cream with a temperature of 8 ° C is fed to pasteurization. The 35% fat pasteurized cream is cooled with incoming raw cream up to 35 ° C in a heat exchanger and fed to a G9-USC separator with a capacity of 1700 kg / h. The resulting high-fat cream with a fat content of 74% and a degree of destabilization of 34% is cooled in a tubular heat exchanger to 25 ° C with the initial cold cream.

 Normalized mixture with a fat content of 72.5% and a degree of destabilization equal to 42% is fed to a plate-type buttermaking unit RP OUA-1000 with a capacity of 1500 kg / h, where complete emulsion destabilization takes place, the phases are changed and the product is processed practically in isothermal

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conditions, since the product leaving the apparatus has a temperature of 16 ° C.

Peasant butter, which is used according to this scheme with an increase in the productivity of the butter producer by 50%, has a plastic uniform consistency, estimated at 25 points, taste and smell 44 points.

Example 2. The initial cream with a temperature of 4 C is fed to the pasteurization.

Pasteurized cream with a fat content of 33% is cooled with incoming raw cream up to 25 ° C in a heat exchanger and fed to an OSD-500 separator with a capacity of 1200 kg / h. The resulting high-fat cream with a fat content and a degree of destabilization of 36% is cooled in a P8-OAB tubular heat exchanger up to 15 ° C with initial cold cream.

A normalized mixture with a fat content of 61.5% and a degree of destabilization equal to 33% is fed to a cylindrical oil forming agent T1-OM-2T with a capacity of 700 kg / h for subsequent thermomechanical treatment

The sandwich butter produced while maintaining the passport productivity of the butter maker has a plastic homogeneous consistency, well-worked and dispersed moisture,

PRI me R 3. Initial cream with a temperature of 6 C is fed to the pasteurization.

Pasteurized cream with fat content of 30% is cooled with incoming raw cream up to 30 ° C in a heat exchanger and fed to a G9-USC separator with a capacity of 2000 kg / h. The resulting high-fat cream with a fat content of 63% and the degree of destabi20 25 30

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Filtration equal to 26% is cooled in a tubular heat exchanger to 20. With the original cold cream.

Normalized mixture with a fat content of 61.5% and a degree of destabilization of 26% is fed into a centrifugal pump 75-1Ts14.0-31 with a modified working body. The degree of destabilization of the fat at the outlet of the pump is 99%, the product temperature is 26 C.

Next, the product is fed to the J5-OUT scraper plate cooler for structure formation and depending on the final temperature. It is sent to different packaging: at 8 ° C briquettes weighing 200 g, at 16 C blocks weighing 20 kg.

Claims (1)

The use of the invention in the industry allows to obtain various types of high quality butter, to intensify the process of its production while reducing fuel and energy costs by an average of 50%. Invention Formula A method of producing butter, which includes pasteurization, separation of initial cream, thermomechanical processing of high-fat cream and product formation, characterized in that, in order to speed up the process and reduce energy consumption for production, before separation, pasteurized cream is cooled to 25-35 and the process of thermomechanical processing of high-fat cream is carried out after pre-cooling them to 15-25 ° C, and cooling pasteurized and high-fat cream lead source drain Kami with temperature 4-8 s. 0.9 0.5 .0.5 0.5 0.4 0.4 The degree of destabilization of fat in high-fat cream with fat content  80 P 35 40 80 35 20 0.4 0.3 19 12 0.4 0.3 12 9 0.3-0.4 0.2-0.3 Editor M.Nedoluzhenko Compiled by V.Glushkov Tehred N. Glutsenko Order 1236/4 Circulation 531 VShPI State Committee of the USSR for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Project, 4 Sir content in buttermilk when getting HIGHLY1FNYZS fat cream with fat content,% 80 NOT: Proofreader L. Patay Subscription