SU1308309A1 - Method of producing dry substitute of whole milk - Google Patents

Abstract

The invention relates to a method. production of dry whole milk replacer (milk replacer). The aim of the invention is to reduce the energy intensity of the process and improve the quality of the finished product. To obtain dry milk replacer, mixing of condensed milk and fat mixture is carried out simultaneously with the emulsification process at a pressure of 2-10–12-10 Pa and the temperature of condensed skim milk and fat mixture, respectively, 50-55 and 65-75 C. 1 tab. oo o 00 s

Description

The invention relates to the dairy, feed and animal feed industries.

The purpose of the invention is to reduce the energy intensity of the process and improve the quality of 5 products.

The method is as follows.

Skimmed milk, condensed

in a vacuum apparatus and having a temperature of 50-55 ° C, simultaneously with the molten fatty mixture having a temperature of 65-75 ° C, is sent to a container placed in a vacuum chamber. The pressure in the vacuum chamber is kept - 1 2 1.0 Pa. When the milk is simultaneously in the tank with the fat mixture, the milk turns out to be overheated relative to the temperature of frost by 25-30 ° C, as a result of which the boiling milk is boiled up. The vigorous vaporization process causes intense mixing and dispersion of the components, resulting in the formation of an emulsion. The boiling steam is removed from the vacuum chamber. The finished emulsion is served for drying.

The lower limit of the temperature of the fat mixture is determined by the fact that the temperature of the mixture must be above the melting point of all the components. Temperature 65 ° С above all

used for 5SH fats. Upper

the temperature limit must not exceed

temperature of denaturation milky

go protein which lies within

70-75 ° C.

The selection of the pressure limit determines the method for producing dry replacements of whole milk bodies,

with the amount of overheating of the liquid, the condensation of skimmed milk.

boiled over the mixture.

Example. Skimmed milk with a temperature of +40 ° C in an amount of 400 kg is pasteurized and sent for evaporation from the tank into a vacuum evaporator, in which the pressure is maintained at 5, Pa. Milk from an evaporator in the amount of 980 kg with a concentration of dry substances of 40% through the channel enters the vacuum chamber, where they maintain a pressure of 3.33-10 Pa. At the same time, a molten fatty mixture with

65% C grade containing 17.5 kg

five

0

J5

0

25

thirty

fat, 7.6 kg of phosphatide concentrates, 0.02 kg of vitamin A preparation, 0.006 kg of vitamin D and 0.006 kg of biomycin. In a vacuum chamber, skimmed condensed milk with a temperature of 50 ° C and the fat mixture enter a cylindrical container, where the emulsification process takes place. The emulsion through the overflow pipes enters the lower part of the vacuum chamber, from where it is pumped and fed into the dryer.

The resulting emulsion is of high quality: the degree of emulsification is 80%, the particle size is from 2 to 5 microns. The power consumption for producing 1 ton of emulsion is 1.2 kW.

The use of the proposed method of obtaining a dry ZMC provides the following advantages as compared with the known method: the energy consumption of the process is reduced from 8 kW / t during homogenization to 1 kW / t during vacuum emulsification; reduced one operation - pre-mixing of the components; Providing a stable product of high quality.

i

In the process of testing, the resulting emulsion and powder were analyzed. The test results are presented in the table.

the invention

Method for the production of dry whole milk replacer, which provides for the concentration of skimmed milk.

;

carrying out the processes of mixing condensed milk both; (fat milk and fat mixture, followed by emulsification and drying of the resulting emulsion, characterized in that, in order to increase the energy intensity of the process and improve the quality of the product, the mixing of condensed skim milk and fat mixture lead one

-55 75 S.

temporarily with the emulsification process at a pressure of 240 - 12-10 Pa, while the temperature of the condensed milk and the fat mixture is set respectively 50-55 and 6514, 66x1 12.0x10 55 13.33x1o 12.0x10 50

Compiler N.Abramova - Editor A.Vorovich Tekhred V.Kadar Proofreader M.Demchik

Order 1655/5 Circulation 531Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, st. Project, 4

2-5 2-5

9 8

99 99

Claims (1)

Claim A method for the production of dried whole milk substitute, providing for the condensation of skim milk, the processes of mixing the condensed skim milk and fat mixture with subsequent emulsification and drying of the emulsion obtained, characterized in that, in order to reduce the energy intensity of the process and improve the quality of the product, mixing condensed skim milk and fat the mixtures are simultaneously with the emulsification process at a pressure of 2 * 10 - 12 · 10 ³ Pa, while setting the temperature of the condensed milk and the fat mixture are respectively equal to 50-55 and 6575 ° C. Evaporator Pressure Vacuum chamber pressure Tempe ———--- Tempe Emulsion quality Powder quality ratrata ratrata condensed fatty Ste Value % free The solution is many mixtures stump particles fat rome bye on emulsion μm output gyro from the vacuum apparatus niya 14.66x10 uh 12.0x10 * b ⁵⁵ 65 65 2-5 9 99 13.33x10 12.0x10 fifty 75 63 2-5 8 99