SU364137A1 - ECOLOGY - Google Patents

Description

one

The image of the relation: sieve | s to the dairy industry, and at the same time to the margarine food processing.

Known snosab 1P | of the production of margarus INN, h1-r e, d y icM aiTlpiiiiBaiiaaiiH and nipii-croTOiB laziness i e e m u lsa ha i from H and ekozh1n | r; th; , separation of glanders: a riro1B1a1nie pas high fat fraction, knocking the last; in lgafgarin.

The proposed method provides the best; not a finished product with an improved,) flavor; pnyutsch aiM ".

For this, the method of nursing 111,11 margarine according to the 11redi1e1M | 01m method as skimmed fatty milk | ira1K1Sh1N11 uses skimmed milk of 0.03-0.5%, serum with salt 0.03–2%; n-AHTU 0.5–1%, while in the process of preparing emulsions its emissivity is set to 8%, preferably 2–4%;

The high-fat fraction after its separpipOiB .aiHiHJi should contain from 8 to 70%.

The process of homogeneity, a-.c1I1p mixtures - lead npin 30-100 C and a pressure of 60-70 kg / cm.

Then the mixture is separated on a nyakozh Priuya II outboard burner frame KP1In. The latter in fat content from 8 to 70% is lost in margarpi.

 1. 3 kg of a mixture of rast (N1tely11og (1 fat, asnovaIiopo on a nammovod. Oil, carefully ne, remosh11 1); g with 100 j degreasing | o molak, brewed up to 55C per day

through Hm. 1113ato1r under high pressure. The threshold is 60 kg / cm. C-mixture of centrifufuppling, to f | pcn111,: Sod | p / 1 a1. 35%, until a acidifying substance is added, and then podsled after 1 mass} whisk. Get MapraipHH, taste

Kon, Sistel-11G11 Koiroipoio blknzkn. to naty | p1al1nomu M: aic ,, .MaprapiiiH remains m -gknm at mountainous azdo lower tsluraturah than faded,

LlipH.Mep 2, A mixture containing 35% (but added 1) is mixed in a 4: 1 mix with a slinky kaish. Make an acidifying agent and discard. Received1P1 and | Map-raipiiiiH blots: zakoyuozhgvn tsit and pvet) to n aTyipia l mno m m as l l y,

Example 3, 2 kg. up to the warp and the basics, 110 used for naucheng martyrin. p Aspla are at 35 ° C. are mixed with 100 liters of obeszhire:; 1 and 25 liters of aturaly milk. Get a heap of greyke t

, and they are immersed in it; mag1I31I | rut under pressure: I1ie: m 70 kg / cm. After that, the cerebrospinal fluid is folded and the content of the content in 1 rr is adjusted to 34.5%. After that, the mixture is taken down.

The resulting margar is very close

VKus and ipystenpip to SLPVO oil.

3

Color .viaipTaipjUiHa. A few more lightly .jiai-LN.

nipHMeip 4. 2.5 kg of 11 all-in-one teliopo jKiHipia, ociHiOiE.ainHOiro per socket; m M-acnie, per l as1I | aa; s: t with 100 l oSes iHipieiHiHioro MiotioiKa. Mixture: napr; ev.ay1t to, homogenized under pressure of 80 kg / cm-. The resulting amount,) is 36%, 36% of people lieiBTpiHfluetroh. D01b1a1 takes an iodic acid to the floor and then: Vzb "1yat. The taste of lit koch1si1phen n, and- ma raipiHiH: a excellent. Yes in X | Olod Illynke it remains MHTMHIM. The color of it is flying.

PROPOSITION, and W r e ip e te IH and

Claims (3)

1. Method | P1p01IV11VODS11Va MiaipiraipMH a, consisting in the preparation of the emulsion on low-fat my, lo fn; a1K1SHI1 and non-milk zhr.a - rL S-P1Telyn1011-o m.a1SLa, gomey iizeniynyi memeyun, about; That, iC, with the aim of improving the taste of do1c, the qualities of the finished product, as "izgozhirayuyy dairy fraction, use 01bry fat1P1noe MOLO1KO with fat content of 0.03-0.5%, spinning with the content of iangel;; p-oht zhshr ootyu 0.5-1%, lri it: m IB 2. Seo (co1b according to claim 1), characterized in that | High-fat: a fr: ain 1 and its sap-ariva-H1 and Sod | 9p1I1It fat 8-70%. 3. The method according to claim 1, characterized in that the homogenization of the mixture is as follows: use npiii 30-11 pressure of 60-70 kg / cm.