SU1326217A1 - Method of producing low=fatty butter - Google Patents

Abstract

The invention relates to the dairy industry, namely the dairy industry, and can be used to obtain low-fat butter. The aim of the invention is to increase the stability of the product during storage, simplify the process and reduce the cost. To obtain a low-fat butter, high-fat cream and pectin are used in an amount of 0.1-1%, along with which calcium salt is introduced into the emulsion in an amount of 0.05-0.5%, and when pectin is introduced into the emulsion at the time of phase conversion the calcium salt is introduced into the original oil-in-water emulsion, and when pectin is introduced into the original oil-in-water emulsion, the calcium salt is introduced into the emulsion at the time of phase conversion. 1 hp f-ly, 1 tab.

Description

The invention relates to the dairy industry, and more specifically to the dairy industry, and can be used to obtain low-fat cream as a calcium-containing raw material of mono butter.

The purpose of the invention is to increase the stability of the product during storage, simplify the method and reduce the cost.

A mixture of fat and milk protein phase is pasteurized at 85-90 ° C to destroy pathogenic microflora and obtain a product that complies with sanitary norms. Cooling the emulsion 15 is sewed at a temperature not higher than 50 ° C in oil to water up to 6-10 ° C, which allows the crystallization of glycerides in the fat globules to continue to form a uniform consistency. This limits the size of the growth of glyceride crystals. The prolonged crystallization of the mixture at 6-10 ° C allows the crystallization of fat to be completed already in the production process in the most stable form. With the introduction of salts

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The mixtures are pasteurized at 85 ° C, cooled to 6 ° C and kept for 16 hours. The matured mixture is stirred vigorously before separation of the phases. Separation

phases are determined by the drop in electrical conductivity. 1 kg of calcium chloride is introduced into the exfoliated system in the form of a 10% solution, and the mixture is mixed into the emulsion by batching in an oil former under the influence of a low molecular weight salt with temperatures ranging from 8 to 1b to a polysaccharide with the formation of a gel - full moisture production. Prototype protective layers are obtained, which increase the content, wt.%: Fat 50; emulsion stability. Salts dry skim residue 5; moisture can be specially introduced - 30 ha.

Example 2. The composition of the raw materials is given in the table. The preparation of the raw material is different in the product or in one of the components of the raw material

With a lack of calcium salts in the system (less than 0.05%) or pectin

personal combinations are the same as in example 1. A polysaccharide is recommended; clearly (less than 0.1%) no gel is formed; if 5 is added to the raw materials within the limits indicated. In excess of calcium salts (more than 0.5%) a precipitate is formed. The maximum selected pectin concentration of 1% is due to the saving of the polysaccharide. To obtain a stable product, the required treatment is carried out as in Example 1. It is necessary to stabilize mainly a water-in-oil emulsion. The emulsion is stabilized by adsorbing low-esterified pectin on particles of the dispersed phase and its interaction with the calcium salt to form a gel-like protective layer. The formation of such a layer interferes with the fusion of particles of the dispersed phase, as a result of which the stability of the product of the separation of the aqueous phase increases, does not occur during 1.5 months of storage.

If a calcium-containing reagent is used as one of the components, the introduction of calcium salts is not necessary at the time of phase inversion. Such a calcium-containing component can be cheese-stuffing, a cottage table, and a calcium salt at the time of phase inversion. Salt application is possible. calcium in the mixture, and the polysaccharide at the time of phase inversion. FURTHER EXAMPLE 3. 694.3 kg of high-fat cream (72% fat) blend with the protein-milk phase, consisting of 15 kg of cheese cheese and 288 kg of skim milk. The mixture is stirred at a temperature not exceeding 50 ° C until a uniform consistency is formed, pasteurized at 85 ° C,

5Q is cooled to 6 ° C and held for 16 hours. The matured mixture is vigorously stirred at 6-8 ° C until the phases separate. Phase separation is determined by the drop in electrical conductivity. In the stratified

55, the system introduced 2 kg of pectin in the form of a solution (the final concentration of pectin in the product O, 1%). The mixture is treated in the butter while increasing the temperature from 8 to 16

The solution is introduced into the stock solution. In this case, at the moment of phase inversion, only pectin solution is introduced into the system. AT

Acetic acid, lactic acid calcium gluconate or calcium chloride can be used.

Example 1, 694.3 kg high-fat cream (72% fat) is mixed with a protein-milk phase consisting of 15 kg of native casein concentrate, 288 kg of skim milk and 2 kg of pectin. Mixture

The mixtures are pasteurized at 85 ° C, cooled to 6 ° C and kept for 16 hours. The matured mixture is stirred vigorously before the phases separate. Separation

personal combinations are similar to example 1. The polysaccharide is recommended to be added to the raw materials within the limits specified.

table, and calcium salt at the time of phase inversion. Salt application is possible. calcium in the mixture, and the polysaccharide at the time of phase inversion. Further processing into raw materials within the limits specified in B 40 is carried out in accordance with Example 1.

Example 3. 694.3 kg of high-fat cream (72% fat) mixed with a protein-milk phase, consisting of 15 kg of cheese whey and 288 kg of skim milk. The mixture is stirred at a temperature not exceeding 50 ° C until a uniform consistency is formed, pasteurized at 85 ° C,

5Q is cooled to 6 ° C and held for 16 hours. The matured mixture is vigorously stirred at 6-8 ° C until the phases separate. Phase separation is determined by the drop in electrical conductivity. In the stratified

55, the system introduced 2 kg of pectin in the form of a solution (the final concentration of pectin in the product O, 1%). The mixture is treated in the butter while increasing the temperature from 8 to 16

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1 of the moisture production. Get the product content, wt.%: Fat 50; dry skim residue 3; moisture 47.

Claims (2)

1. A method of producing low-fat butter, which involves using a polysaccharide to carry out processes for preparing the fatty and protein-dairy phase containing the polysaccharide, preparing the original oil-in-water emulsion, pasteurizing it, cooling it and transforming the phases, characterized in that during storage, simplify the order of 3210 / gtr 530 subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Design, and 17 four ba and cost reduction, high fat cream is used in the fat phase, and pectin in an amount of 0.1-1% is used as a polysaccharide, along with which calcium mixture in an amount of 0.05-0.5% is added to the emulsion, moreover, when pectin is introduced into the emulsion at the time of phase conversion, the calcium salt is introduced into the original oil-in-water emulsion, and when pectin is introduced into the original emulsion, the calcium salt is introduced into the emulsion at the time of the conversion. 2. Method POP1, characterized in that calcium chloride or calcium gluconate or calcium acetate is used as the calcium salt.