SU929039A1 - Method of producing condensed milk with sugar - Google Patents

Description

(54) METHOD OF MANUFACTURE OF CONDENSED MILK

one

The invention relates to the dairy industry, in particular to the technology of producing condensed milk with sugar.

A known method for the production of condensed milk with sugar, providing for the normalization, pasteurization of milk, preparation and introduction of sugar syrup, thickening the mixture of milk with sugar syrup and cooling the finished product 1.

However, with this method of producing condensed milk with sugar, the process of crystallization of lactose is necessary when the product is cooled, since the solubility of lactose sharply decreases in a mixture with sucrose, and its supersaturated stretchers are formed. During storage, consistency defects may appear due to the growth of large lactose crystals.

There is also a known method of producing condensed milk with sugar, including pasteurizing and suspending pasteurized milk, adding pasteurized syrup, thickening the resulting mixture and cooling. Moreover, as a preservative, a syrup obtained by the hydrolysis of the sugar hydrochloric acid syrup is used.

WITH SUGAR

at 80-90 ° C for 20-30 minutes to a pH of 6.5-6.7. Hydrochloric acid of 1.169 --- 1.179 is added in the amount of 0.015-0.02% of the amount of sugar. Milk mixture before mixing with inert solution. subglomerate to 35-40 o / o dry milk residue at a temperature of 55-60 ° C 21.

The disadvantages of this method are; 1, iii, using dop1) ln11ge / 1no ch) oOopy.ioBannvi

10 and production n..ioiua, iicii, the use of chemical raw materials that fall into the product, the cost of additional (), 1unite1b; 1 () 1H) of working time at the refinery and cleaning of the syrup is necessary, as a result of 1s of cost io, lok, i with cia | ioM.

15 The goal of the method is the quality of the qualities 1 ii cost reduction cryuieiiHoix) mo / yuka with sugar.

The goal is achieved by those. honor coiMacHo mode of production of ci iuciiiioi.

20 milk with sakh.;) | K) m, as a cii (liiiici:. One-lukozo-fructose snrop, nasger :: mvanny n |) 11 iCMHepaiype 7o yOch ;,;;) oh. Shzhdendens 11 (N) conducted in prynryrypnom flow.

The essence of the method is as follows.

After acceptance, the milk is normalized, pasteurized at 95 -97 ° C and sent to intermediate tanks, from where it enters the vacuum in the vacuum apparatus. The concentration of the mixture is made up to 35-40% of the dry milk residue at 55-60 ° C. At the end of the condensation, the glucose-fructose syrup, pasteurized at a temperature of 75-80 ° C and cooled to 40-45 ° C, is sucked into the vacuum apparatus. Syrup is introduced in the amount of 29-30%. The dry matter content of glucose-fructose syrup is 70-71%. The mixture of syrup and sweetened milk is concentrated to a solids content of 59.5-60% at 55-60 ° C. Then sweetened condensed milk is fed to a continuous cooler, where the finished product is quickly cooled to 20 ° C and served for packaging and packaging.

It is recommended to store the product at low positive temperatures no higher than - | -10 ° C.

Example I. In order to produce 400 kg of sweetened condensed milk, normalized milk in the amount of 1010 kg is concentrated to a dry milk residue of 35% at a temperature of 58 ° C. Then served in a vacuum, apparatus glucose-fructose syrup in the amount of 172.5 kg with a solids content of 70%. The resulting mixture is subtilized if morakloka and hl) goat-fructose syrup

thicken to a solids content of 59.5-60%. The finished product is cooled to 20 ° C. Packed, packaged and stored.

As a result of the production of condensed milk with sugar according to the proposed method, the quality is improved and the cost of the product produced is reduced.

Claims (2)

1. Technological structures for the production of canned milk. M., Central Research Institute TEMpischeprom, 1961, p. 1-28. 2. USSR author's certificate number 682212, cl. A 23 C 9/00, 1977.