SU805980A1 - Method of obtaining emulsion for whole milk substitute - Google Patents
Method of obtaining emulsion for whole milk substitute Download PDFInfo
- Publication number
- SU805980A1 SU805980A1 SU782703115A SU2703115A SU805980A1 SU 805980 A1 SU805980 A1 SU 805980A1 SU 782703115 A SU782703115 A SU 782703115A SU 2703115 A SU2703115 A SU 2703115A SU 805980 A1 SU805980 A1 SU 805980A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- whole milk
- emulsion
- milk substitute
- milk
- obtaining emulsion
- Prior art date
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Dairy Products (AREA)
Description
концентрации компонентов. Качество эмульсии при этом, как показали эксперименты не снижаетс .component concentrations. The quality of the emulsion at the same time, as shown by experiments, is not reduced.
При мер. Молоко пастеризуют при температуре 70с и 70% его помещают в емкость 1, а жировую смесь с температурой из емкости 2 полают в емкость 3, где поддерживают давление 2,67-10 МПа. Оба компонента поступалт в канал 5. молоко ввод внутрь потока жира. В результате вскипани молока образЪвываетс эмулси . Эмульси вытекает из канала 5 и встречаетс с потоком охлажденного до 15°С молока, поступаемого из емкости 4. Готова эмульси скапливаетс в емкости 3.For example. Milk is pasteurized at a temperature of 70s and 70% of it is placed in the container 1, and the fat mixture with the temperature from the container 2 is poured into the container 3, where the pressure is maintained at 2.67-10 MPa. Both components enter channel 5. Milk is introduced into the fat stream. As a result, the milk boils emulsi. The emulsion flows out of the channel 5 and is encountered with a stream of cooled to 15 ° C milk supplied from the tank 4. The prepared emulsion accumulates in the tank 3.
Расход компонентов следующий: нагретое молоко 4,6 л/мин, жирова смесь 2,5 л/мин, охлажденное молоко 1,25 л/мин. В готовбй ЭМУЛЬСИИ определ ют устойчивость к расслоению и дисперсности. Во всех экспериментах Обнаружено расслаивание эмульсии. Величину частиц определ ют под микроскопом , она составл ет 5-10 мкм,The consumption of the components is as follows: heated milk 4.6 l / min, fat mixture 2.5 l / min, cooled milk 1.25 l / min. In the ready EMULSION, resistance to stratification and dispersion is determined. In all experiments, emulsion delamination was detected. The particle size is determined under a microscope, it is 5-10 µm,
Использование предлагаемого способа получени эмульсии дл заменител цельного молока позвол ет получить высококачественный концентрированный жидкий заменитель цельного молока , а также устойчивые, с равномерным распределением компонентов,Using the proposed method of obtaining an emulsion for a substitute of whole milk allows to obtain a high-quality concentrated liquid substitute for whole milk, as well as stable, with an even distribution of components
эмульсии в производстве сухого заме нител цельного молока. Как в первом, так и во втором случае, повышение , качества продукта улучшит его усвоение животными и увеличит сроки его хранени . emulsions in the production of dry replacements of whole milk. Both in the first and in the second case, an increase in the quality of the product will improve its absorption by animals and increase its shelf life.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU782703115A SU805980A1 (en) | 1978-12-29 | 1978-12-29 | Method of obtaining emulsion for whole milk substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU782703115A SU805980A1 (en) | 1978-12-29 | 1978-12-29 | Method of obtaining emulsion for whole milk substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU805980A1 true SU805980A1 (en) | 1981-02-23 |
Family
ID=20801220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU782703115A SU805980A1 (en) | 1978-12-29 | 1978-12-29 | Method of obtaining emulsion for whole milk substitute |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU805980A1 (en) |
-
1978
- 1978-12-29 SU SU782703115A patent/SU805980A1/en active
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