SU1479044A1 - Method of producing butter - Google Patents

Abstract

The invention relates to the dairy industry, in particular to methods for producing butter by the method of converting high-fat cream. The aim of the invention is to improve the quality and reduce energy consumption. For the production of butter, the first stage of cooling high fat cream is carried out; at the stage of destabilization of the fat emulsion, mechanical treatment is carried out for 2-5 seconds with a specific power of 1700-3500 W / kg. Then, the second stage of cooling is carried out with a specific power of 170-220 W / kg for 80-150 s with a temperature decrease of 10-14 ° C. 2 tab.

Description

(21) 4274367 / 30-13

(22) 07/01/37

(46) 05/15/89. Bul. No. 18

(71) Ukrainian Scientific Research Institute of Meat and Dairy Industry

(72) S.S.Gul ev-Zaitsev, V.G. Dobronos and A.V. Tverdokhleb

(53) 637.234 (038.8)

(56) USSR Copyright Certificate No. 961634, cl. A 23 C 15/06, 1980.

(54) METHOD FOR PRODUCTION OF CREAMY OIL

(57) The invention relates to the dairy industry, in particular to methods for producing butter by the method of converting high-fat cream. The aim of the invention is to improve the quality and reduce energy consumption. For the production of oil, the first stage of cooling high fat cream is carried out; at the stage of destabilization of the fat emulsion, mechanical treatment is carried out for 2-5 seconds with a specific power of 1700-3,500 W / kg. Then, the second stage of cooling is carried out with a specific power of 170-220 W / kg for 80-150 s with a temperature decrease of 10-14 ° C. 2 tab.

one

The invention relates to the dairy industry, in particular to methods for producing butter by the method of converting high-fat cream.

The purpose of the invention is to improve the quality of the product and reduce energy consumption.

In the first stage of butter formation, normalized high fat cream is cooled in a plate scraper heat exchanger to 16-22 ° C, depending on the type of produced oil at a specific mechanical power of the product at 60 W / kg for 80-150 seconds. Then the cream is fed to a rotary-type device, where the process of emulsion destabilization is carried out due to mechanical impact on them with a specific processing power of 1700-3500 W / kg during 2-5 s.

Then the product with a temperature of 20-22 C enters the structuring agent for cooling, where it is subjected to mechanical treatment with a specific mechanical power of 170-220 W / kg. At the same time, the duration of the mechanical treatment is 80–150 s, depending on the type of the produced oil with simultaneous cooling at 10–14 ° C (up to 8–10.5 ° C). 250 g

At the stage of destabilization in a rotary-type device with a specific power of mechanical action of 1700-2900 W / kg for 2-2.9 s and 2400-3500 W / kg for 3.4-5 s, respectively, for peasant and sandwich butter, a complete destruction of fat emulsion. With a decrease in this indicator below ..

H

CO O Ј d 4b

1700 W / kg for peasant butter and below 2400 W / kg for a sandwich maker it is not possible to destroy the fat emulsion in a rotary-type device (destabilizer) and obtain a product. Increasing the specific power of machining above 2900 W / kg and above 3500 W / kg, respectively, for peasant and sandwich butter is impractical.

The specific power of the mechanical action in the second stage of cooling and structure formation is 170–200 W / kg for peasant butter and 200–220 W / kg for a sandwich cake for 80–90 s and 110–150 s, respectively, contributes to obtaining oil with improved structural and mechanical properties. indicators. When the product is cooled at this stage at 10-14 ° C (up to 8-10.5 ° C), in the process of structure formation, an oil of good consistency is obtained, which has a satisfactory thermal stability during packaging, which makes it possible to pack it into briquettes without additional exposure in the refrigerator.

Cooling the product by more than 10-14 C is impractical due to excessive compaction of the product, which leads to an increase in the energy consumption of its mechanical treatment and. possible breakdown of the oil former due to an overpressure at the inlet of more than 0.5 MPa (5 kgf / cmg).

When the product is cooled to less than 10 ° C, the oil at the outlet of the oil former does not have sufficient strength to carry out the process of packing it in the stream.

The process of masloobrazova nor according to the proposed modes. contributes to a significant reduction in energy consumption. For example, in the production of a sandwich butter at a plant with a capacity of 1,800 kg / h, the specific energy expended on machining the product according to the proposed method is 36 kJ / kg, while at a plant with a capacity of 500 kg / h using the prototype method 58 kJ / kg

i

Mechanical processing of the product at the stage of destabilization is carried out

0

five

0

five

0

five

0

five

within 2-5 s, and in the second stage of cooling within 80-150 s.

Reducing the processing time of the product at the destabilization stage does not ensure the destruction of the emulsion, increasing the duration of such processing does not give an additional positive effect, but only causes an increase in energy costs. , an increase in processing time up to 160 can lead to an excessively soft consistency of a product that is not suitable for packing in bri chum in the stream.

1 The effect of the intensity of the mechanical effect on the consistency of layered oil with different fat content is shown in Table 1.

Data on the cost of specific energy are presented in table 2.

Example 1. A 72.5% fat cream is cooled to 22 ° C with a specific mechanical impact power of 60 W / kg for 80 seconds and fed to a rotary type device, where the process of emulsion destruction is carried out at a specific mechanical processing power of 1700 W / kg for 2.0 seconds

The product is then cooled at 14 ° C (up to 8 ° C) with simultaneous processing at a specific mechanical power of 170 W / kg for 80 seconds. After leaving the butter maker, the butter is packaged in a filling-packing machine into briquettes weighing 200 g. Peasant butter produced in this way with a plant capacity of 2200 kg / h has a good consistency, the required strength characteristics ensuring normal packaging of the product.

Example 2. A cream with 62% fat is cooled to 16 ° C in the first stage of the process for 100 seconds with a specific mechanical power of 60 W / kg, fed to a destabilizer (rotary-type device), where the complete destruction of the emulsion takes place for 3, 5 s with a specific machining power of 2400 W / kg.

In the second stage of the process, the product with a temperature of 20 ° C is subjected to cooling at 10 ° C (up to 10 C) and the structure is formed by mechanical treatment with a specific output power of 200 W / kg per software with an installation capacity of 1800 kg / h. The resulting oil enters the machine at 10 ° C. The oil has a uniform structure with well dispersed moisture, as well as the necessary strength characteristics for packaging.

Example 3. A cream with a fat content of 61.5% in the first stage of destabilization, where the destruction of the fat emulsion occurs, is subjected to mechanical treatment with a specific output power of 3500 W / kg for 5 s. In the second stage of the process, the product is cooled to 10.5 ° C (up to 10.5 ° C) and treated with a specific power of 220 W / kg for 150 s.

10.5 ° С

The product with temperature steps on the filling machine.

the quality of the product and the reduction of energy consumption, the mechanical treatment at the stage of destabilization of the fat emulsion and the second stage of cooling is carried out

with a specific power, respectively, the Oil produced at production of 25 equal to 1700 - 3500 W / kg and 170 - installation capacity of 1300 kg / h, has 220 W / kg, and the processing of the product has a good consistency and is well developed. At the stage of destabilization carried out and dispersed moisture for 2–5 s, and for the second stage –1– with the required strength characteristics of cooling for 80–150 sec. 30 when the temperature decreases by 10–14 C.

Using the proposed method of production of butter in the industry will improve the quality of butter, reduce energy costs and carry out packing of oil in briquettes in the stream.

Claims (1)

Invention Formula The method of producing butter, which involves the production of high fat cream, the first stage of their cooling, destabilization of the fat emulsion, the second stage of cooling with simultaneous mechanical processing, and the packaging of the product obtained, in order to increase the quality of the product and reduce energy consumption. , mechanical processing at the stage of destabilization of the fat emulsion and the second stage of cooling is carried out T 6 l and 1 I Proposed Cross Nsku2500 Cross Nskoe2200 Sandwich 1800 Sandwich 1500 Sandwich 1300 Famous Sandwich 500 table 2 4.2-7.113.9-16.2 5.1-8.515.8-19.7 8.0-12.022.4-24.0 9.4-14,126,6-28,6 11.0-16.631.1-33.4 42.7 15.8