SU1500236A1 - Composition of fat base for whole milk substitute - Google Patents

Abstract

The invention relates to agriculture and can be used to obtain a substitute for whole milk. The aim of the invention is to increase the biological value and increase the shelf life of the product. For the preparation of a fatty base, the fatty component is used: hydrogenated vegetable oil C ₁₆ -C ₁₈ containing 0.06-0.1% tocopherols and 0.2-0.4% sterols, phosphatide concentrate, oil preparation of vitamin A, oil preparation vitamin D ₂ , oil preparation of vitamin E, antioxidant and water in the following ratios of components, wt.%: hydrogenated vegetable oil C ₁₆ -C ₁₈ containing 0.06-0.1 tocopherols and 0.2-0.4 sterols 84.0-89.0

oil preparation of vitamin A 0.05-0.10

oil preparation of vitamin D ₂ 0.02-0.10

Vitamin E oil preparation 0.025-0.037

antioxidant 0,013-0,020

water 0.50-0.54

phosphate concentrate else. 3 tab.

Description

The invention relates to agriculture and can be used to obtain a substitute for whole milk.

The purpose of the invention is to increase the biological value and increase the shelf life.

To obtain a fat base for the substitute of whole milk (SM), the fat component is used: hydrogenated vegetable fat C (6-C, d, containing 0.06-0.1% of tocopherols and -0-0-0.4% sterols, , oil preparation of vitamin A,

Vitamin D oil preparation, oil preparation of vitamin E, antioxidant and water at the following ratio: | Yah components, wt.%: Hydrogenated vegetable oil C (6-C, d,

containing 0.06-0.1

tocopherols and O, 20, 4 sterol84,0-89,0

Oil preparation

vitamin A0,05-0,10

Oil preparation

vitamin D. 0.02-0.10

to

with

O5

Oil preparation

vitamin E0,025-0,037

Antioxidant 0,013-0,020

Water 0.50-0.54

Phosphatide concentrate 10, 0-15.0 In the special container with a stirrer, the initial components are loaded, the nagre of the vagot up to 60-70 ° C and stirred until a homogeneous mass is obtained. The composition thus obtained is a light brown mass with a melting point of 28-34 ° C, an acid number of 1.0-5.0 mg KOH / G, an iodine number of 70-95 g J2 / 100 g

Use in the composition of the fat base as the fat component of hydrogenated vegetable fat C, g-Cig, containing 0.06-0.1% of tocopher (s and, 4% sterols, as sources of vitamins, oil preparations of vitamins A, Dd , E increases the biological value of milk replacer (ZS) and thus increases the average daily increase in live weight without increasing feed consumption.The introduction of the antioxidant into the fatty base with a balanced amount of the remaining ingredients significantly increases the storage time product

Fat base is used in the production of milk replacer in the amount of 15-25% by weight of ash. Its use stabilizes the composition of the protective gear in terms of the content of phosphatides, fat-soluble vitamins and antioxidants.

The preparation of a milk replacer using the proposed fat base is carried out as follows.

Skim milk or its mixture with buttermilk is subjected to thickening to a mass fraction of dry substances of 40-43%. After that, Zatsemol, previously mixed with condensed milk, antibiotics of bacilichin or corogrisin, is added to the fat base. The mixture obtained is a meticulous

but stirred, filtered, homogenized at 60–64 ° C and J 0–12 Iffla pressure, and dried in a spray dryer at air temperature entering and leaving the drying tower, 160–170 ° C and 65–70 ° C, respectively.

Dry ashes for calves represents.

a fine white powder with

cream color with mas10

15

20

.

n 25

5002364

Owned fat content J7% moisture 4%, acidity 22% and solubility of 0.8 ml of crude sediment.

Examples of the preparation of the fatty base Zazomol.

In a special container with a stirrer and a jacket for supplying hot water, 890.0 kg of hydrogenated vegetable oil C containing 0.1% of tocopherols, 0.4% sterols and 0.6% of water are loaded, heated to 65 ° C and added at stirring 100.0 kg of phosphate concentrate, 1.0 kg of an oil preparation of vitamin A with an activity of 200,000 IU / ml, 0.5 kg of an oil preparation of vitamin D /, activity of 200.000 IU / ml, 1.5 kg an oily preparation of vitamin E, 25% and 0.2 kg of sakohina antixidant, previously dissolved in 6.8 kg of raw hydrogenated vegetable fat C;). The mixture is stirred for 20 minutes, cooled to 22-25 ° C and filled.

In order to obtain a guided fat, 6 kg of technical sunflower may

P

five

0

five

0

five

la is loaded into an autoclave, heated to 180 ° C, and an oil suspension of the catalyst (nickel) is pumped onto the kieselguhr in an amount of 9.0 kg (calculated on metallic nickel). The hydrogen supply to the sparger is opened and hydrogenated at stirring at a temperature of 220 ° C to obtain a hydrogenated fat with mp. 31.8-34.0 ° C. After removal of the catholyzer, a hydrogenated fat is obtained with an iodine number of 62.0-72.0 g, a tocopherol content of 0.06-0.089% by weight, a sterol .0.2-0.36% by weight.

Examples 1-9 are summarized in table .- 1.

The physicochemical parameters of the obtained fatty basis are summarized in table. 2

As follows from the data presented in table. 2, the fat base of the milk replacer is fully consistent with GOST.

A decrease in the antioxidant content below 0.013 wt.% (Example 8) leads to a reduction in the shelf life of the fatty basis, an increase of 0.020 wt.% (Example 9) is impractical because the shelf life does not increase and the price of the product increases.

By changing the amount of hydrated vegetable fat at

five

compared with the proposed limits

(examples 6 and 7) a fat base is obtained, not satisfied with the gauche, but the OST requirements for melting temperature, iodine number and mass fraction of volatile substances, product viscosity at different temperatures.

A decrease in the content of bioactive additives (tocopherols and sterolone) in the hydrogenated vegetable oil Сс, respectively, less than 0.06 and 0.20 May.% (Example 4) increases the iodine number, an increase correspondingly

More than 0, and 0.4% by weight (Example 5) measured, respectively, 804.010.47 g, 806, Oi does not have a brownish color and decreases toO, 53 g and 804, OtO, 95 g.

iodine number, thus doing the fatty basis of inappropriate requirements. Feeding per head for experience :; ny period was:

vanim normative documentation.

The biological value of the fat base is judged by the weight gain of young cattle fed with milk replacer, made using the proposed fat base.

To obtain comparable results, a substitute of whole milk is prepared using the fat base in examples 1-3 in an amount of 17% by weight of the dry milk residue. ZS drink bodies there for black-and-white bulls (74 heads) from 14 to 90 days of age. For control, a similar group of bodies (12 heads) is used, which the milk replacer on the basis of culinary fat and phosphate concentrate with supplements of vitamins A and D and biomycin, i.e. according to the prototype.

Biochemical studies of blood, cardiovascular system and a number of other clinical indicators were carried out on four groups of animals (3 experimental and 1 control), formed on the principle of analogs, with 6 heads in each group.

The average initial body weight was in the control group, 7 kg, in the experimental respectively 47.0 ± 0.5 kg, 47.3 + 0.4 kg, 48, BUT, 6 kg. All bodies of the control and experimental groups were clinically healthy.

The telnik microclimate during the study period was as follows:

T, ° С16-18

Relative humidity, 7,70-72 CO content,% 0.1-0.2 HC content, mgUm As follows from the data table. 3, the live weight of the bodies of the control and experimental groups did not have significant differences, however, there was a statistically significant tendency to increase it in the experimental groups. The average daily gain over the entire period of studies averaged 794 in the control group, 47 g, and in the experimental group

Feed consumption per 1 head per experience :; ny period was:

Milk replacer

Feed

Hay

23.5 kg 71.7 kg 49.5 kg ..

0

five

five

0

five

0

five

Claims (1)

Invention Formula The composition of the fat base for the whole milk replacer contains a fat component, a phosphatide concentrate, an oil preparation of vitamin A and an oil preparation of vitamin Dd, which is characterized by the fact that, in order to increase the biological value and increase the shelf life, vitamin E, antioxidant, and water, and hydrogenated vegetable oil, containing 0.06-0.1% tocopherols and 0.2-0.4% Starol, is used as a fat component, with the following ratio of ingredients, May.% : Hydrated vegetable fat -Cig, containing 0.06-0.1% tocopherols and O, 20, 4% sterols Oil preparation vitamin a Oil preparation vitamin D. Oil preparation vitamin E Antioxidant Water Phosphatide concentrate 84.0-89.0 0.05-0.10 0.02-0.10 0.025-0.037 0.013-0.020 0.50-0.54 Rest, Table 1 89.0 86.6 86, 6 91.0 81.0 86.6 86.6 86.6 Hydrogenated plant. body fat containing tocopherols -0,10 g, Sterols-O, JSC tocopherols -0.06 sterols-0.20 tocopherols -0.08 sterols-0.30 tocopherols -0, OA sterols-0.15 tocopherols -0.15 sterols -0.45 Phosphate concentrate .15.0 10.0 Oil preparation of vitamin A, in terms of activity, 200.000 IU / ml0.05 0.10 0.075 0.075 0.075 0.075 0.075 0.075 0.075 Vitamin D oil preparation, activity 200.000 IU / ml0.02 0.05 0.035 0.035 0.035 0.035 0.035 0.035 0.035 An oily preparation of vitamin B, in terms of lOOZ-Hoe. Content 0, 025 0.037 0.031 0.031 0.031 0.031 0.031 0.031 0.031 Antioxidant :. nonol0,013 -0,017 -0,017 -. . 0,017 -.0,017 santokhin, -0.02 -0.017 -0.017 -0.017 Water. The Rest 12.5 12.5 12.5 8.0 .18.0 12.5 12.5 FMH11KOHIMSHES1 IS SUISPA 86.6 86, 6 91.0 81.0 86.6 86.6 86.6 12.5 12.5 12.5 8.0 .18.0 12.5 12.5 table 2 Table The change in body weight of the body t experimental and control groups