SU1676569A1 - Sterilized milk production method - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the production of whole milk and sour milk products. The aim of the invention is to increase the thermal stability of the product and improve the nutritional value and organoleptic characteristics of the product with a low fat content of 1.5-2.5%. To obtain sterilized milk, milk is purified, normalized to a mass fraction of 2.0-3.4% of fat, followed by a liquid protein concentrate containing 9.5-10.5% protein obtained by ultrafiltration of skimmed milk or dissolving a dry ultrafiltration concentrate in water into a normalized mixture. skim milk at the rate of obtaining in the finished product mass fraction of protein 4.5-5.0% and the ratio of protein to fat (1.8-2.0) - (2.9-3.3). 3 tab. J

Description

The invention relates to the dairy industry and can be used in the manufacture of whole milk and dairy products, in particular sterilized milk.

The aim of the invention is to increase the thermal stability of the product and improve the nutritional value and organoleptic characteristics of the product with a low fat content of 1.5-2.5%.

The method is carried out as follows.

Whole milk corresponding to GOST is normalized to a mass fraction of fat in a mixture of 2.0-3.4%, depending on the fat content in the finished product, respectively, equal to 1.5-2.5%.

Liquid protein concentrate with a mass fraction of protein 9.5-10.5%

obtained by ultrafiltration of skimmed milk or by dissolving in the water of dried ultrafiltration concentrate of skimmed milk.

The normalized mixture is enriched in protein by mixing it in certain portions with a liquid protein concentrate to obtain a 4.5-5.0% protein in the final product.

The protein enriched mixture is homogenized at a pressure of 15–20 MPa, pre-heated, sterilized at 135–140 ° C, cooled to 20–25 ° C, and packaged under aseptic conditions.

This method of obtaining sterilized milk makes it possible to increase the heat resistance of a normalized mixture and thereby solve the problem of selecting raw materials.

ABOUT

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About SL

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and mass production of sterilized milk.

Sterilized milk with a low fat content of 1.5-2.5% and a high protein content of 4.5-5.0% meets organoleptic indicators in accordance with the requirements of regulatory documentation and is at the level of organoleptic indicators of full-fat milk with a fat content of 3 2-3.5%.

The nutritional value of the product produced by the proposed method, due to the directed chemical composition change, remains at the level of full-fat milk, which is caused by an increased mass fraction of protein in the product, while maintaining the ratio of protein to fat from 1.8-2.0 to 2.9-3 3 Comparative data of the chemical composition are given in table 2,

The formulation of sterilized milk produced by the proposed and known methods, are presented in table. 3. The data table. 3 show that in comparison with the known method, the proposed method provides a reduction in the consumption of natural milk with a fat content of 3.6%, an increase in the use of skim milk, a reduction in the cost of production of the final product.

Example 1. To obtain sterilized milk of 1.5% fat, a normalized mixture with a minimum permissible fat content of 2% and a liquid protein concentrate with a minimum protein content of 9.5%, obtained by ultrafiltration of skim milk, are used. Enriching the mixture with protein is accomplished by mixing these components in specific proportions. As a result, 1321 kg of a mixture enriched in protein containing 1.55 fat, 4.7% protein are obtained, the ratio of protein to fat is 3..03. Data on the composition and properties of the starting components and the mixture enriched with protein are given in table. one.

The protein enriched mixture is heated to 60 ° C, homogenized at a pressure of 15 MPa and subjected to further heat treatment under known conditions and methods.

Example 2. To obtain sterilized milk of 1.5% fat, a normalized mixture is used with a maximum allowable fat content of 2.05% and a reduced protein content of 2.83%. The normalized mixture is enriched with protein by mixing it with reconstituted protein concentrate obtained by dissolving skimmed milk ultrafiltration concentrate. The protein content in the concentrate of 10.5% corresponds to the maximum acceptable value. By mixing these components, 1370 kg of a mixture enriched in protein with a content of 1.55% fat and an increased amount of protein 4.9% is obtained. The ratio of protein to

0 fat is 3.16.

Detailed data on the composition and properties of the starting components and mixtures are given in table. 1, Thermal and mechanical processing of the mixture is carried out in relation to the modes described in Example 1. Example 3. To obtain sterilized milk of 2.0% fat, use a normalized mixture with a minimum fat content and liquid

0 protein concentrate with a maximum protein content of 10.5%. When these components are mixed, a protein-rich mixture is obtained, in which 2.05 fat, 4.73% protein and ratio

5 protein to fat is 2.31. Data on the composition and properties of components and mixtures are given in table. one.

Example 4. To obtain sterilized milk of 2.0% fat, a normalized mixture is used with a maximum permissible fat content of 2.7%, a reduced protein content of 2.9% and a reconstituted protein concentrate with a minimum permissible protein content of 95%. When these components are mixed in certain ratios, 1342 kg of a mixture enriched in protein containing 2.05% fat and the minimum amount of protein are obtained.

0 4.51%. The ratio of protein to fat is 2.2. Data on the composition and properties of components and mixtures are given in table. 1. Modes of heat and mechanical processing of the mixture is given in example 1.

five

Example 5. To obtain sterilized milk of 2.5% fat, use a normalized mixture with a minimum allowable fat content of 3.3% and an increase in protein content of 3.19% and a reconstituted protein concentrate with a maximum allowable protein content of 10.5%. 3 by mixing these components in certain proportions

5 get 1319 kg of a mixture enriched with protein containing 2.55% fat and an increase in the amount of protein 4.91%. The ratio of protein to fat is 1.94. Data on the composition and properties of the starting components and mixtures are given in Table 1

machining described in example 1.

Claims (1)

Example 6. To obtain sterilized milk of 2.5% fat, a normalized mixture is used with a maximum allowable fat content of 3.4% and a reduced protein content of 2.8% and a liquid protein concentrate with a minimum allowable protein content of 9.5%. By mixing these components, 1354 kg of a mixture enriched in protein containing 2.55% fat and a reduced amount of protein 4.55% is obtained. The ratio of protein to fat is 1.8. Data on the composition and properties of the starting components are given in table. 1. Modes of heat and mechanical processing of the mixture are given in Example 1. Formula of the invention. A method for producing sterilized milk, including cleaning, lizinization of raw milk, pasteurization, homogenization, preheating, sterilization, cooling and packaging, characterized in that, in order to increase the thermal stability of the product, improve the nutritional value and organic characteristics of the product with a low fat content of 1.5-2.5% milk is carried out up to a mass fraction of 2.0-3.4% of fat with the subsequent introduction of liquid protein concentrate containing 9.5-10.5% of protein obtained by the method of ultrafiltration of skimmed milk or solution into a normalized mixture. rhenium in water dry ultrafiltration concentrate nonfat milk based preparation in the final product the mass fraction of protein of 4.5-5.0% and a protein to fat ratio of 1.8-2.0: 2.9-3.3. Table 1 Continuation of table 1 table 2 Table 3