SU1547801A1 - Method of producing rich milk substitutes - Google Patents

Abstract

The invention relates to the dairy industry, in particular to the production of a whole milk replacer for young farm animals. The aim of the invention is to reduce the cost of the product, increasing its biological value, digestibility and quality. To obtain a substitute for whole milk, the milk fat base is mixed with a suspension of mutated microbial proteins. The lysing of the latter is carried out by adjusting the active acidity to a pH of 8.3-8.5, followed by the introduction of 1-3% by weight of dry microbial proteins of chloroform, the latter being introduced together with the enzyme acting in an alkaline medium. The amount of enzyme is 0.03-1.8% by weight of dry microbial proteins. Then the suspension is kept for 4-7 hours with constant stirring followed by pasteurization of the resulting suspension of mutated microbial proteins at a temperature of 90-100 ° C with a holding time of 20-25 min, and the ratio of the milk fat base and the suspension of mutated microbial proteins is set equal to 1: 0.1-1: 10. Yeast gelatins of type 3GH or 10GH are used as enzymes acting in an alkaline medium, and the suspension of microbial proteins is obtained by diluting dry microbial proteins in water heated to the mutation temperature in a ratio of 1: 7-1: 10. 6 hp f-ly, 7 tab.

Description

The invention relates to the dairy industry, namely, to obtaining a substitute for whole milk for feeding young farm animals.

animals.

The aim of the invention is to reduce the cost of the product, increasing its biological value, digestibility and quality.

The method is as follows.

in a way.

A male-fatty base (MOF) is prepared, which consists of milk components (milk or serpentine, or buttermilk, or protein concentrate, alone or in any combination), non-dairy fats, emulsifiers (phosphate concentrate or sodium caseinate, or others), vitamins, macro-and micronutrients, antibiotics, stabilizers, lysine and other amino acids, such as methionine. Preparation of M7Y is carried out in two ways. In the first embodiment, a milk mixture is compounded, which is pasteurized at 65-90 ° C on any known equipment. Q

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adding a solution of any alkali and any concentration, for example, sodium hydroxide or potassium hydroxide, add the enzyme G3x or POx in an amount of 0.03-1.8% by weight of the dry microbial proteins, depending on its purity and activity, and chloroform is added 1-3% by weight of dry microbial proteins, and lead fermentolysis

For example, in a bath of prolonged pasteurization or a pasteurizer, after pasteurization, the milk mixture is concentrated in vacuum evaporation plants to a mass fraction of dry substances of 30-50%. In 20-25 minutes and injected into the MTL, which is (valuable milk mixture is injected into the milk in a tank with a stirrer. The mixture is at a lysis temperature of 45-55 ° C for 4-7 hours with constant stirring. After fermentolysis the suspension is pasteurized at 90-100 ° C

 20-25 minutes and injected into the MTL in the stirred tank. The mixture consisted of a lysis temperature of 45-55 ° C for 4-7 hours with constant stirring. After fermentolysis, the suspension is pasteurized at 90-100 ° C.

ho-fat emulsion, which is prepared separately from the part prepared by the above method, the milk mixture of condensed or non-thickened and fat 20

non-dairy origin, phosphatide concentrates, adding fat-soluble vitamins. In the preparation of the fat-and-emulsion emulsion, the fats and phosphatide concentrates are melted in two to twenty-five mixing of MKO with a suspension of lysyroic capacity at 50-70 ° C, fat-soluble vitamins and emulsifiers are introduced. Molten fatty components in the same or a different container

mixed with the milk mixture condensed the types of milk replacer exclude condensation and drying,

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or non-condensed. The resulting mixture, containing a mass fraction of fat of between 1.0 and 30%, is heated with constant stirring before and filtered at the same temperature and emulsified by known methods, for example, by homogenization or circulation with a pump or other equipment. After that, the resulting milk fat emulsion is mixed with the remaining amount of the condensed milk mixture and an ITL is obtained. According to the second variant, all operations are carried out the same; after the preparation of the mixture of FFS with a suspension of lysed microbial proteins, it is cooled to the storage temperature.

Physico-chemical and microbiological indicators of the samples are presented in table 1.

The indicators presented in table. 1 indicate an increase in the biological value of 3IIM produced according to the proposed method and lysing microbial protein during the production process of the milk replacer.

Comparative characteristics of the biological concentration of the milk mixture, instead of which the condensation of the logical value of the amino acid MNO is carried out (i.e., the MCL is condensed). A parallel speed is presented in Table. 2. But with the preparation of the MZhO, the lysing of microbial proteins is performed. To do this, in a tank with a stirrer, for example, from the data presented in table. 2, it can be seen that, in terms of the amino acid level, the ZPM, developed according to the proposed method, is superior to the measurement bath or universal storage of the data presented in Table. 2, it can be seen that, in the amino acid level of the SPM, produced according to the proposed method, exceeds contact, the water is fed 3I1M warmed to 45-55 ° C.

or it is heated to the same temperature. The data on the effect of temperature and accenture directly in the tank, provide microbialized microbial protein for dry acidity of lysis, for example, paprin or eprin, or gaprin, for example, or tabulated. 3

meprin, or wine yeast, etc., and

mix thoroughly to obtain

homogeneous suspension, bring it ACIS data table. 3 shows that with the active acidity of pH 7 in

tive acidity to pH 8.3-8.5

all temperature range, as well as at 20 ° C in the entire pH range of the medium

conch from the MZhO and lysed microbial proteins, in the ratio of the MZhO to the suspension of the lysed microbial protein 1: 0.1-1: 10, are mixed and cooled to storage temperature or dried in a spray dryer. In the case of the production of fermented milk types of whole milk replacers (ZIM) after

Microbial proteins are injected with a ferment of 1-10% after it is cooled to a temperature not higher than 45 ° C. In the case of the production of liquid and emulsion

and after making the mixture of the MFA with the suspension of lysed microbial proteins, it is cooled to the storage temperature.

Physico-chemical and microbiological indicators of the samples are presented in table 1.

The indicators presented in table. 1 indicate an increase in the biological value of 3IIM produced according to the proposed method and lysing microbial protein during the production process of the milk replacer.

A comparative characterization of the biological value in the amino acid skor is presented in Table. 2

logical value for amino acid skoring is presented in Table. 2

From the data presented in table. 2, it can be seen that the ZPM amino acid score, produced according to the proposed method, is superior to the control 3I1M.

Lena in Table. 3

From the data table. 3 shows that with the active acidity of pH 7 in

all temperature range, as well as at 20 ° C in the entire pH range of the medium

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lysis: did not occur, although the enzyme was active at all temperatures, except temperatures of 80 and 90 ° C. At suspension temperatures of 80 and 90 ° C, microbial protein lysis did not occur, since the enzyme is inactivated at these temperatures. At a lysis temperature of 40 and 60 ° C and an active pH of 8.3 to 8.5, the lysis process was significantly slowed down, therefore, its time was too long. With an active acidity pH of 10.0 and a temperature range of 40-60 ° C, the lysis process was also delayed. The most optimal conditions for lysis, as can be seen from the table. 3, acidity pH 8.3-8.5 and temperature 45-55 ° C were active.

Microbiological indicators of a suspension of a lysed microbial protein showed that after the introduction of 0.5% chloroform based on the weight of dry microbial protein, the total number of bacteria at the end of the lysis process increased by 3-5 times. The addition of 1% chloroform has already sufficiently reduced the development of microflora. A further increase in the amount of chloroform to 3% prevented the development of extraneous microflora, i.e. the total number of bacteria after lysis did not increase. Thus, it has been found that in any case it is sufficient to add 1-3% chloroform for the full preservative effect during the lysis process.

The effect of the amount of enzyme on the lysis process is illustrated in Table. four.

The data table. 4 shows that with an increase in the amount of enzyme of 0.01% to 2.5%, the duration of lysis decreases, but the cost of the enzyme increases. The most optimal introduction of the amount of the enzyme is 0.03-1.8%.

When studying the mixing process, it turned out that the lysis process without mixing slows down by 2-3 times.

The effect of the ratio of microbial protein to water in a suspension of unlimed microbial proteins on the lysis process is illustrated in Table. five.

As can be seen from the data table. 5, the optimal ratio of microbial protein to water is 1: 7-1: 10 with a lysis process duration of 4-7 hours. The addition of more water is impractical due to

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increase the cost of evaporation of moisture. When the amount of water decreases (1: 5), the duration is delayed.

Data on the effect of pasteurization regime of a suspension of lysed microbial proteins on the destruction of microflora and the solubility of the finished product are shown in Table. 6

From the data table. 6, it can be seen that the most optimal pasteurisation regimes are 90-100 ° C at a shutter speed of 20-25 minutes. At 80 ° C, even at a exposure time of 30 minutes, as well as at 90 ° C and a exposure time of 18 minutes, insufficient inactivation of the lysis enzyme was observed, and residual microflora was observed after pasteurization. At 110 ° C, the solubility decreases even at 18 min.

The effect of the ratio of the MJO to the suspension is presented in Table. 7

As can be seen from the table. 7, an increase in the proportion of protein in the ratio of fat to protein in the milk replacer with a suspension of lysed microbial protein indicates its increased biological value. However, when the ratio of fat to protein is more than 1: 2, the calf does not have enough energy substances produced with fat. Therefore, it is impractical to increase the ratio of MZhO: suspension to increase more than 1:10, since in this case the ratio of fat to protein is 1: 2.35.

Example 1 (for dry milk replacer). For 1 ton of milk replacer, for the MZhO, 5275 kg of skimmed milk and 2680 kg of shirk are taken and the milk mixture in the reservoir is made up of them. The formulated milk mixture is pasteurized on a preheater of a multi-unit vacuum evaporation unit at 76 ° C with a holding time of 15 s and on the same unit it is condensed until the mass fraction of dry substances reaches 50%, after which it is fed into an air-wall agitator bath. In a separate double-walled bath, 143 kg of fat and 60 kg of phosphatide concentrates are melted to a homogeneous liquid consistency at 60 ° C and 0.21 liters of fat-soluble vitamins A, E, D2 or D- are added at the time the fat melts. In order to formulate a milk-fat emulsion, 660 kg of fat is added to the molten mixture of fatty components (so that the mass fraction of fat in the emulsion is -20%) of the condensed milk mixture, is roughly dispersed with a stirrer, filtered through gauze and fed to the homogenizer for dispersion and emulsification . Homogenization is carried out at 60 ° C and a pressure of 10 MPa. After that, the milk fat emulsion is sent to the bath together with the rest of the condensed milk mixture and mixed with a stirrer for 10 minutes, i.e. make up the MJO. In parallel, the lysing of the microbial protein, aprin, is carried out. To do this, 840 kg of water with a temperature of 45 ° C and 120 kg of dry nonlised aprin (the ratio of water to eprin is 1: 7) are fed to a double-wall pesep voir () and stirred with a mixer until a homogeneous suspension is obtained, after which its active acidity is brought to pH 8.3 by adding a 5% KOH solution and adding 0.036 kg (0.03% by weight of dry aprin) of the enzyme D103 and 2.4 kg (2% of the mass of dry aprin) chlorine form. Fermentolysis is carried out for 7 hours at the same temperature and active pH and under constant stirring with a stirrer. A 5% KOH solution is used to maintain active acidity. The lysed eprin suspension is pasteurized at 90 ° C and aged for 25 minutes in the same tank where lysing is carried out. Then the lysate (in the amount of 960 kg) is mixed with the MTL (the amount of which is 1579 kg, that is, the ratio of the MTL to the lysate suspension is 1: 0.6), stirred with a stirrer for 5 minutes and fed to a spray dryer. Characteristics of the ZPM, containing mass fractions, dry substances 95.0, fat 17.0, protein 33.47, ash 7.0} acidity solubility index 0.2 ml of crude sediment; biological value of 90%.

Example 2 (for dry fermented milk milk replacer). For the preparation of 1 ton of milk replacer (Example 1), before drying and then before drying, the mixture of FFS with lysed aprin suspension is cooled to 45 ° C and 25 kg (1% of their mixture) of the acidophilus starter is added. The characteristics of the milk replacer is similar to example 1, with the exception of acidity, which reaches 30 ° T, and the biological value at a rate of 92%.

Example 3 (for condensed milk replacer). For 1 ton of milk replacer, for the MZhO, 2694 kg of skimmed milk with a mass fraction of dry substances of 8.4% and 970 kg of whey protein concentrate with a mass fraction of dry substances of 10% are taken and make up the dairy mix

in a stirred bath with constant stirring for 5 minutes. The formulated milk mixture was pasteurized on a tubular pasteurizer at 80 ° C without exposure and fed to a vacuum evaporator unit for evaporation to a dry weight fraction of 39.7%. Condensed milk mixture is served in an intermediate bath with a stirrer. A milk-fat emulsion containing a fat mass fraction of 30% is prepared from 71.3 kg of fat and 23.8 kg of phosphatide concentrates, 0.12 kg of fat-soluble vitamins and 181.5 kg of condensed milk mixture. The melting of the fatty components is carried out in a bath at 70 ° C. Composed milk fat emulsion is emulsified with a rotary dispersant. Thereafter, an MIL (in an intermediate bath) is made from a prepared milk fat emulsion (in an amount of 276.6 kg and the rest of the condensed milk mixture, the amount of which is

632.4 kg (813.9-181,, 4). In i-ready

Water-soluble vitamins (vitamin 0.00003 kg), the antibiotic Kormogrizin (0.02 kg), macro- and microelements (0.178 kg) are introduced to the VLMT. The lysing of the microbial protein, Haprin, is carried out in parallel. For this purpose, 82.7 kg of water is fed to a double-walled tank, which is heated to 50 ° C, after which 8.3 kg of unlaced hapryn is introduced into it (the ratio of water to gaspine is 1:10) and a homogeneous non-aerated suspension is obtained by stirring. Next, the active acidity of this suspension is adjusted to pH 8.4 by adding 10% NaOH solution and 0.125 kg (1.5% by weight of dry haprine) of yeastlitin GZx enzyme and 0.249 kg (3% by weight of dry haprin) chloroform are added. The fermentolysis is carried out for 5 hours at the same temperature and active pH and with constant stirring with a mixer. In the first three hours of the process of fermeto- lysis, the pH is carefully monitored (constant), which is maintained at the same level by adding the same 10% sodium hydroxide solution. The lysed suspension of haprin is pasteurized on a tubular pasteurizer at 100 ° C with a holding time of 20 min. Then a quantity of haprin lysate

91 kg are added to the MJO (located in the intermediate bath), the quantity is 91547801

The second is 909 kg (the ratio of MZhO to suspension is 1: 0.1), is stirred with a mixer and cooled on a plate cooler to a storage temperature, which g corresponds to + 8 ° C. Characteristic of SRC, containing mass fractions,%: dry matter 40.0, fat 8.0, protein 14.5, acidity 100 T, biological value of an average of 90.5% .to

Example 4 (for condensed fermented milk DZI). For the preparation of 1 ton of milk replacer (Example 3). Additionally, 100 kg of acidophilus starter prepared in skimmed milk, which is taken from the total amount of skimmed milk used to produce milk replacer, are introduced into the cooled milk replacer. In this connection, for the preparation of the milk mixture, it is taken 100 kg less. Proceeding from this, evaporation is carried out to a mass fraction of dry substances of 44.0% and 714 kg of a condensed milk mixture are obtained, and the amount of MZHO is 809 kg, therefore its ratio to 91 kg of the suspension is 1: 0.11. Characteristics of the milk replacer: (example 3) with the exception of: acidity of 105 ° T and biological value of 92%.

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Example 5 (for liquid milk replacer). For 1 ton of milk replacer, 68 kg of skimmed milk with a 10% mass of dry matter (milk mixture of one component) are taken for the MZHO, which is pasteurized at 90 ° C without aging and mixed in a bath with tdar components. In the preparation of the latter, the fatty components are melted, which include 18.1 kg of fat, 5.9 kg of phosphatide concentrates and 0.027 kg of fat-soluble vitamins. Melting fat components (example 1)

by adding an 8% NaOH solution and adding 1,494 kg- (1.8% by weight of dry yeast) GZx yeast gel enzyme and 0.83 kg (1% by weight of dry yeast) chloroform. The fermentolysis is carried out for 4 hours at the same temperature and active pH at constant stirring. The active acidity at the given pH is maintained by adding the same NaOH solution. Lysed suspension of wine yeast pasteurized at 95 ° C with a shutter speed of 25 min on a tubular pasteurizer. Then the lysed suspension (in the amount of 914 kg) is mixed with 92 kg of the MTL (the ratio of the MTL to the lysate suspension is 1:10), stirred with a stirrer for 5 minutes and cooled on

20 packer up to storage temperature 10 Characteristic of a milk replacer containing mass fractions,%: dry matter 10.0, fat 2.0, protein 3.8, acidity 20 T, biological value of 91%.

25 Example 6 (for liquid milk replacer).

For the preparation of 1 ton of milk replacer (Example 5) except for taking some different components and their quantitative ratios between them, and

30 also, a two-wall reservoir is used to lyse the microbial protein, in which the lysed suspension of the microbial proteins is then pasteurized and the milk replacer is cooled. To compile

35 and pasteurization MZhO take 314 kg of milk formula, consisting of 175 kg of skimmed milk (with a mass fraction of dry substances of 8.0%) and 139 kg of whey (with a mass fraction of dry substances

in the composition of 40 6.0%), use a double-walled tank, in which the pasteurization of the ITL is carried out at 65 ° C with a holding time of 30 minutes. Other quantities of components: suspensions of 670 kg, including papin 67 kg,

with the exception of the temperature of the molten water 45 603 kg (ratio 1: 9), ITL

This is 5.0 ° C. Composed by the MIL (with a fat content of 22.8% and 92 kg), is emulsified with any dispersing device, for example an emulsifier. Paraplele jQ duct (example 5). but the lysis of the wine yeast is carried out. To do this, 831 kg of water with a temperature of 55 ° C and 83 kg of non-crystallized wine yeast (the ratio of water to wine yeast is 1:10) are fed into the tank with a stirrer and stirred for 15 minutes until a homogeneous suspension is obtained, after which it leads to reactive acidity to pH 8.5 to 55

335.9 kg, including fat 19S6 KI% phosphatide concentrates 2.3 kg; milk mixture 314 kg. The ratio of MF to suspension 1: 2. Characteristic about

Claims (7)

Invention Formula 1. Method for the production of whole milk replacer, which involves the preparation of a milk mixture, the preparation of a milk-fat base, the introduction into it of a suspension of microbial proteins previously lysed by YU 15 oh o) Testament of the product (example 5). 335.9 kg, including fat 19S6 KI% phosphatide concentrates 2.3 kg; milk formula 314 kg. The ratio of the ITL to suspension 1: 2. Product characteristics (example 5). Invention Formula 1. Method for the production of whole milk replacer, involving the preparation of a milk mixture, the preparation of a milk-fat base, the introduction of a suspension of microbial proteins, previously lysed into it the addition of enzyme and suspension suspension at lysing temperature of 45-55 ° C, which is different, in order to reduce the cost of the product, increase its biological value, digestibility and quality, lysing the suspension of microbial proteins by reducing the active acidity of the suspension to pH 8.3-8.5 with a test administration of 1-3% by weight of dry microbial chloroform proteins, the latter being introduced along with the enzyme acting in alkaline ten 3. The method according to claim 1, characterized in that the suspension of microbial proteins is obtained by diluting the dry microbial proteins in water heated to the lysis temperature in a ratio of 1: 7-1: 10. 4. A method according to claim 1, characterized in that the milk mixture is thickened, and after the suspension of lysed microbial proteins is added to the milk and fat base, the resulting mixture is cooled, fermented and dried. 5. The method according to claim 1, characterized in an amount of 0.03-1.8% of may-5, and the fact that the milk mixture of dry microbial proteins is soaked up, and after making the suspension the suspensions are carried out during 4-lysed microbial proteins in mo7 4 with constant stirring on an acid-base basis the resulting mixture subsequent pasteurization of the dried. suspensions of lysed microbial albumen-20 core at 90-100 ° С with a shutter speed of 20-25 minutes, and the ratio of the milk-fat base and the suspension of lysed microbial proteins is set to 1: 0.1- .25 2. The method according to claim 1, which differs from the fact that from enzymes operating in an alkaline medium, yeast granules of the type GHx are used in HH. 6. The method according to claim 1, characterized in that the milk mixture is thickened. 7. The method according to claim 1, characterized in that the milk mixture is thickened, and after the suspension of lysed microbial proteins is added to the milk and fat base, the resulting mixture is cooled and fermented. Taste and smell Pure with the smell of yeast Consistency fine dust powder Mass dale,%: fat ash moisture Own - Own - Clean with good yeast yeast yeast yeast - finely divided - homogeneous finely dispersed liquid powdered powder of type sus powder powder 17.0 7.03 3.70 squirrel 32.58 3. The method according to claim 1, characterized in that the suspension of microbial proteins is obtained by diluting the dry microbial proteins in water heated to the lysis temperature in a ratio of 1: 7-1: 10. 4. A method according to claim 1, characterized in that the milk mixture is thickened, and after the suspension of lysed microbial proteins is added to the milk and fat base, the resulting mixture is cooled, fermented and dried. 5. The method according to claim 1, I distinguish 6. The method according to claim 1, characterized in that the milk mixture is thickened. 7. The method according to claim 1, characterized in that the milk mixture is thickened, and after the suspension of lysed microbial proteins is added to the milk and fat base, the resulting mixture is cooled and fermented. Table 1 Acidity of the recovered milk replacer, ° T Solubility index, m of wet sediment Biological value for an early (methionine + lysine),% Amino Acids Methionine + Cystine + Phenylalanine + 86.9  First limiting acid. nineteen 0.2 76.6 88 90 table 2 Amino acid composition 77.0 88.0 89.7 Active lysing temperature, ° C nost.rn 20 G 40 45 55 60 I 80 I 90 7.0 Enzyme does not act, lysis does not occur in the whole range 8.3 Enzyme short lysis duration, h Enzyme Enzyme is valid, inactivity inactivity does not affect. 12.0 6.5 4.5 9.0 s occur 8.5 Same Lysing Duration, Same as 14.3 7.0 6.0 9.0 10.0 Same Duration of lyse, What is the same 18.0 9.0 9.5 10.0 (-----. „-----------. -.-.-.- Table 4 TP Enzyme Amount of yeast gelite,% yeast gelite 11g-j / 0.01 0.03 0.05 j 1.0 1.8 2.5 ™ ---- - - .-. H. - - - - - - - - - - - - М «.а. | | ".Fly.-. -. The duration of lysis, h GZh30242012 63,5 POh15531,5 - The cost of the enzyme, RUB. GZh0.18 0.54 0.90 18.0 32.4 45.0 POx 1.70 5.18.5 170.0 Tables “a 5 Indicators Ratio of microbial protein: water 1: 5 1 1: 7 1:10 j 1:15 The duration of lysis, h9,57,04,03,5 The cost of evaporation of moisture, rub. 18.49 19.49 20.2920.96 Table 3  Insufficient inactivation of the lysis enzyme. Table 7 Table 6