SU1648318A1 - Milk production method - Google Patents

Description

one

(21) 4611510/13

(22) 11/30/88

(46) 05/15/91. Bul.№18

(71) All-Union Research and Development Institute of the Dairy Industry

(72) IARadaeva, A.P.Chagarovsky, M.A.Grishin, N.A.Tikhomirova and V.P.Chagarovsky (53) 637.145 (088.8)

(56) Edelsten, D., Meersohn, M., Friis, P., Nielsen, EW, Sfrusen, KH, Gredmand-Hfyer, E. Milkwlssenschaft, -1983,38, No. 5, 261 - 263. (54) METHOD OF MANUFACTURE OF DRY MILK

(57) The invention relates to the dairy industry and can be used.

in the production of dry canned milk. The purpose of the invention is to improve the quality of the finished product, the complex use of concentrate and filtrate, reducing energy consumption. To obtain dry milk, the raw milk is pasteurized, normalized and then subjected to ultrafiltration concentration at 40–60 ° C and a pressure of 0.15–0.6 MPa to obtain a concentrate with a solids content of 20–50% and filtrate, and the filtrate is subjected to 80 - 95% acid hydrolysis on cation-exchange resins at 95-100 ° C for 1.0-1.5 h and thickening to a mass fraction of dry substances 70-75%, and before drying by spraying, sublimating or in a vibrocum slurry layer it is mixed with concentrate. 2 tab.

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The invention relates to the dairy industry and can be used in the production of dried milk canned food.

The purpose of the invention is to improve the quality of the finished product, the complex use of concentrate and filtrate, reducing energy consumption.

The method is carried out as follows.

Milk is separated to obtain skim milk with a fat content of not more than 0.05% and cream with a fat content of 20-40%, separate pasteurization is carried out: for skim milk at 65 - 75 ° C, for cream at 85 - 95 ° C Then cooled and stored, make a mixture of skimmed milk and cream at the rate of

fat / SOMO 0.375 - 0.400 and ultrafiltration concentration is carried out at 40 - 60 ° C, pressure 0.15 - 0.6 MPa to obtain a concentrate with a mass fraction of dry substances of 20 - 50%. The filtrate, containing 5–6% of dry substances, including 4–5% lactose, is subjected to 80–95% acid hydrolysis on cation-exchange resins at 95–100 ° C for 1–1.5 h and thickening to mass fraction dry matter 70 - 75%. The concentrate is mixed with a condensed hydrolyzed filtrate and dried by spraying, sublimating, or in a vibratory boiling layer.

To obtain a high quality product, the initial milk is divided into skimmed milk and cream by separation. For skimmed milk, it is provided

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a pasteurization regime of 65-75 ° C, which is sufficient to destroy enzymes, provide the required sanitary requirements and are sparing for thermolabile whey proteins. To prevent the main defect of the product in storage - lipolysis of milk fat, cream is subjected to high-temperature pasteurization (85 - 95 ° C). This is followed by the preparation of a mixture, which is subjected to ultraflutration concentration. The use of ultrafiltration for concentration allows one to accomplish the purpose of the invention, since ultrafiltration concentration is less energy-intensive in comparison with vacuum evaporation, and also improves the thermal stability of milk and makes it possible to remove significant amounts of milk sugar, the mass fraction of which in concentrate is about 5%.

The modes in which ultrafiltration is provided — a temperature of 40–60 ° C and a pressure of 0.15–0.6 MPs — are optimal, as they allow the process to be carried out efficiently with minimal impact on the constituent parts of milk, namely the preservation of the native proteins and prevention of bacterial and enzymatic spoilage of the finished product. The concentration range is 20-50% solids. Concentration below 20% mass fraction of dry substances for canned food is impractical, and above 50% is ineffective from the process point of view.

The filtrate obtained as a result of ultrafiltration concentration, containing about 5% lactose, is subjected to acid hydrolysis in order to break it down into glucose and galactose. The degree of hydrolysis of 80 - 95% provides in the finished product the required ratio of lactose / glucose and galactose, which has a positive effect on the solubility of dry lice. The selected temperature mode of acid hydrolysis (95 - 100 ° C) allows fairly quickly (within 1 - 1.5 h) to carry out the process & (at the same time prevent the karzmolization process.

The properties of whole milk powder (control) and milk obtained by the proposed method of production, which characterize the temusyuyuchivost and solubility, are presented in table 1.

Experimental data indicate a sufficiently high temperature resistance of the product according to the proposed production method in comparison with the control (dry milk). From data tsbl /

It also follows that the product obtained by the proposed method, with respect to the control, has the best properties when dissolved, as evidenced by such indicators as the wetting angle, relative dissolution rate and solubility. Taking into account identical drying conditions, as well as the same raw materials, this phenomenon is explained by the varying qualitative composition of the product according to the proposed production method from control, which is achieved by the process of milk ultrafiltration and hydrolysis of lactose in the filtrate.

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PRI me R 1. 1000 kg of milk with a fat content of 3.3% is separated to obtain skim milk with a weight fraction of 0.05% fat and cream with a mass fraction of fat 20%. The obtained skimmed milk in the amount of 837.1 kg is pasteurized at 65 ° C for 30 minutes and cream in the amount of 162.9 kg at 85 ° C for 2 minutes, cooled to 6 ° C and stored, after which it is produced

5 preparation of the mixture and as a result, 1000 kg of normalized milk with a fat / COMO ratio of 0.375 are obtained. The obtained normalized milk is subjected to ultrafiltration concentration.

0 at 40 ° C and a pressure of 0.15 MPa. The result is 466.7 kg of ultrafiltration concentrate with a mass fraction of dry substances of 20% (including%: fat 7.7; protein 6.8 lacgose 4.5; mineral substances 1) and

5,533.3 kg of filtrate with a lactose content of 4%, which is 21.3 kg. The resulting filtrate is subjected to 80% hydrolysis on cation-exchange resins at 95 ° C for 1 h, resulting in a gain of 80%

0 (17.06 kg) of monosaccharides (glucose and galactose} and 20% (4.24 kg) of lactose. Hydrolyzed filtrate is concentrated to a mass fraction of dry matter 60%, while receiving 38 kg of condensed glucose-galactose syrup,

5 which is added to the concentrate. The resulting giro-carbohydrate mixture and the amount of 504.7 to serve for drying by spray method. The yield of the finished product is 5 kg. Compared to the known method of obtaining dried whole milk, 94.9 kg of milk is released per ton of product, which additionally allows to obtain 12.0 kg of dry fat-protein carbohydrate concentrate. By

5 uses for concentrating ultrafiltration on each ton of dry carbohydrate-concentrate concentrate saves energy. The finished product is obtained by balancing: 1 with respect to the carbohydrate composition.

EXAMPLE 2. 1000 kg of milk with a fat content of 3.3% is separated to obtain skim milk with a weight fraction of 0.05% fat and cream of 30%. As a result of separation, 108.5 kg of cream is obtained, which is pasteurized at 90 ° C with a holding time of 20 s, and 891.5 kg of skim milk, which is pasteurized at 70 ° C with a holding of 15 s, followed by cooling to 6 ° C. From the resulting cream and skimmed milk, make up the mixture with the ratio of fat / COMO 0; 378. 1000 kg of the normalized mixture is subjected to ultrafiltration concentration at 50 ° C, a pressure of 0.4 MPa. The result is 233.3 kg of ultrafiltration concentrate with a mass fraction of dry substances of 35% (including%: fat 15.9; protein 14.1; lactose 5; mineral substances 1) and 766.7 kg of filtrate with a mass fraction of lactose 4.5%, which is 34.5 kg. The obtained filtrate is subjected to 95% hydrolysis on cation-exchange resins at 95 ° C for 1.5 h, resulting in 95% (32.8 kg) of monosaccharides (glucose and galactose) and 5% (1.7 kg) of lactose. . The hydrolyzed filtrate is concentrated to a mass fraction of dry substances of 75%, thus obtaining 56.16 kg of condensed glucose-galactose syrup, which is introduced into the concentrate. The resulting girobloko-carbohydrate mixture in the amount of 289.45 kg is fed for drying by sublimation. The yield of the finished product is 127.34 kg.

In comparison with the known method of obtaining dried whole milk, 147.01 kg of milk is released per each ton of product, which makes it possible to additionally obtain 18.72 kg of dry fat-carbohydrate-concentrate. By using ultrafiltration technology to concentrate on each ton of dry gel-carbohydrate concentrate, energy consumption is saved. The finished product is of high quality.

EXAMPLE 3: 1000 kg of milk with a 3.3% fat mass fraction is separated to obtain skim milk with a mass fraction of 0.05% fat and 40% cream. As a result of separation, 70.9 kg of cream are obtained, which are pasteurized at 95 ° C with a holding time of 20 s and 929.1 kg of skimmed milk, which is pasteurized at 75 ° C with a holding time of 10 s. From the resulting cream and skimmed milk, the mixture is made up of a fat / COMO ratio of 0.4. 1000 kg

normalized mixture is subjected to ultrafiltration concentration at 60 ° C, a pressure of 0.6 MPa. The result is 155.55 kg ultrafiltration

a concentrate with a dry mass fraction of 50% (including,%; fat 24.2; protein 19.8; lactose 5; mineral substances 1) and 844.44 kg of filtrate with a mass fraction of lactose 5%, which is 42, 22 kg. The resulting filtrate is subjected to cation-exchange resins 95% hydrolysis at 100 ° C for 1 h, resulting in a gain of 95% (40.1 kg) monosaccharides (glucose and galactose) and 5% (2.12 kg) lztozy.

The hydrolyzed filtrate is thickened.

to a mass fraction of dry substances of 75%. while receiving 67.56 kg of condensed glucose-galactose syrup, which is added to the concentrate. The resulting giro-carbohydrate mixture in the amount of 223.11 kg is supplied for drying in a vibro-bale layer, the yield of the finished product is 135.8 kg. In comparison with the known method of production of dried whole milk, 636.23 kg of milk is released on each ton of product, which additionally allows to obtain 86.4 kg of milk of gelrogel-carbohydrate powder. By using ultrafiltration technology to concentrate on each ton of dry gel-carbohydrate concentrate, energy consumption is saved. The finished product is of high quality.

The chemical composition of the product in examples 1 to 3 and known are presented in table 2.

Claims (1)

Claims Method for producing powdered milk with carrying out the processes of milk preparation, normalization, pasteurization, cooling, ultrafiltration to obtain a concentrate and filtrate, thickening and drying, characterized in that improving the quality of the finished product, the complex use of the concentrate and filtrate, reducing energy consumption, the normalization of milk is carried out before ultrafiltration to the fat / COMO ratio 0.375 - 0.400, and the resulting filtrate is subjected to 80 - 95% hydrolysis on cation exchange resins at 95 - 100 ° C for 1 - 1.5 h and concentrated to a mass fraction of dry matter 60 - 75%. and before drying the filtrate is mixed with the resulting concentrate.   indicates no visible coagulation; II, IV - class in alcohol test. Table 1 table 2