SU1738210A1 - Method for storage of packed moisture-containing edible fats - Google Patents

Abstract

Usage: refrigeration technology, storage of packaged moisture-containing edible fats. SUMMARY OF THE INVENTION: Briquettes of butter or other moisture-containing edible fat are frozen to a mean volume temperature not higher than -40 ° C and then kept at a temperature not higher than -20 ° C. 1 tab.

Description

The invention relates to refrigeration technology and can be used when storing packaged butter is stored in refrigerators.

There is a known method of storing packaged butter, which includes storing butter at -3 ° ...- 18 ° C, packaged in parchment for 10 days, in a laminated foil for 20 days.

There is a known method of storing packaged butter at -30 ° C, which ensures better preservation of the oil than at-18 and-24 ° C.

The closest to the proposed technical essence is the method of storing packaged butter, packed in laminated foil, which includes pretreatment to a product temperature of -18 ° C, and storage at -18 ° C for 2-3 months.

The known methods are characterized by limited shelf life, the use of these methods does not allow the inclusion of refrigeration processing in the production line.

the production of packaged butter directly in the dairy industry, producing butter, to provide continuous cold chain processing and storage of packaged butter for a year. In order to provide the required volume of production of packaged oil, it is necessary to pack oil in distribution refrigerators, which leads to significant loss of product (weight loss during packaging is up to 4%).

The aim of the invention is to increase the shelf life of packaged butter without altering its quality.

The goal is achieved by pre-refrigerating the product and storing it at low temperatures: cooling is carried out to a product temperature not higher than -40 ° C, and storage at a temperature not higher than -20 ° C.

Refrigeration processing of the product is carried out at a temperature of crystallization of water in oil, and storage - at a temperature, about (L

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beginning a stable phase state of water.

The deterioration of butter during refrigerated storage is caused by the hydrolysis of fats followed by the oxidation of hydrolysis products. Butter, unlike other animal fats, contains water as one of its main components. The water content varies from 16 to 35% depending on the species.

With modern production methods (continuous churning and conversion of high-fat cream) in the finished product, the moisture is finely dispersed throughout the volume. One way to prevent hydrolysis is to freeze the moisture contained in the oil. As a result of experimental studies by the method of differential scanning calorimetry (DSC), it was found that water in butter and margarine freezes crystallizes at a product temperature of -40 ° C. Moreover, studies have shown that melting ice in butter and margarines after freezing to -40 ° C begins at -20 ° C.

In order to implement the method, briquettes of butter or other fat are frozen in a freezer to mean volume temperature of -40 ° C, then it is placed in a low-temperature storage chamber and stored for, for example, 6 months at an air temperature of -20 ° C.

Example 1. A briquette of butter weighing 250 g is frozen in a fast-freezing cabinet to a medium volume temperature of -40 ° C. This compact is placed in a low-temperature storage chamber at an air temperature of -20 ° C and a period of 6 months.

The quality of the oil during storage is evaluated according to objective and organoleptic indicators monthly.

Example 2. Carried out as in example 1, the briquette of the oil is frozen to an average bulk temperature of -45 ° C, and storage

carried out at the air temperature in the chamber -25 ° C.

Example 3. Carried out as in example 1. The briquette oils are frozen until

the average volume temperature is -50 ° C, and storage is carried out at air temperature in the chamber -30 ° C.

Example 4. Carried out as in example 1. The briquette of the oil is frozen to a mean volume temperature of -35 ° C and stored at -18 ° C.

In the analysis of objective and organoleptic indicators a significant deterioration in the quality of the oil was found.

i p and mep 5. Carried out as an example

1. The briquette of the oil is frozen to a medium-bulk temperature of -60 ° C, and storage is carried out at an air temperature in the -20 ° C chamber.

The storage performance of the method according to the examples is given in the table.

As can be seen from the table, the storage figures in examples 4 and 5 are the same, but the energy costs of example 5 are significantly higher than the costs of example 1 and are not justified. When comparing examples 1, 4 and the known one, it can be seen that its quality indicators are in accordance with example 4 and by what is known worse than the one proposed.

The method can be implemented on production lines for the production of packaged butter and margarine.

The proposed method allows for a continuous refrigeration circuit.

processing, storage and sale of packaged oil during the year, eliminate product losses, use serial freezing equipment.

Claims (1)

Invention Formula The method of storage of packaged moisture-containing edible fats, mainly butter, which includes cooling and keeping with the otritsa-. body temperatures, different By the fact that, in order to increase the shelf life without changing the quality of the stored product, cooling is carried out to a product temperature not higher than -40 ° C, and keeping at a temperature not higher than -20 ° C.