RU2590686C1 - Method for production of milk concentrated sweet product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method comprises reducing skimmed milk powder in preliminarily pasteurised at 74±3 °C milk whey, normalising by adding molten dehydrated milk fat, homogenising, adding a sweetening substance, represented by sucrose, glucose-fructose syrup and dry girasol extract. Method then includes pasteurising obtained mixture, cooling, adding an inoculum, crystallising and additional cooling of ready product.

EFFECT: invention enables to enhance biological and nutritional value of product due to its enrichment with mineral substances and whey proteins.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the dairy industry, namely to the milk and canning industry, and can be used in the production of concentrated dairy sweet products.

A known method for the production of condensed milk with sugar, including the restoration of the original dry milk raw materials, sugar, pasteurization of the resulting recovered mixture, cooling, seeding, crystallization and post-cooling of the finished product, according to which in order to improve the quality of the finished product, reduce its cost and obtain more stable quality indicators before pasteurization, the fat is added to the recovered mixture with its subsequent dispersion at a temperature of 40-75 ° C, pasteurization is obtained the reconstituted mixture is carried out at a temperature of 76-100 ° C with a holding time of 2 to 300 s, and cooling is carried out in two stages, in the first of which the condensed milk is cooled in the stream to 40 ° C, and in the second in the mold to the temperature of mass crystallization with the introduction of seeds and subsequent cooling to 20 ° C. [1] [Patent RU No. 2116033, A23C 9/00, 9/18, publ. 07/27/98]. The disadvantage of this method is the high content of sucrose.

The closest in technical essence to the proposed one is a method for the production of milk-containing concentrated sweet products, including normalizing the feedstock, homogenizing at 10-12 MPa, pasteurizing at 103-107 ° C, adding a sweetener, cooling to the temperature of mass crystallization of lactose, crystallization, cooling and packaging according to which fructose is used as a sweetener. [RF patent No. 2 275040 C2, A23C 9/00, 9/18, 2006, Bull. No. 12].

The technical disadvantage of this method is the insufficient biological value and high cost of the product due to the introduction of an expensive ingredient, fructose, as a sweetener in the feedstock. In addition, the addition of 100 kg of fructose per 100 kg of product at a sweetness ratio of 1.7 leads to a sugary sweet taste.

The technical result of the proposed method is to obtain a product with prophylactic properties and a moderately sweet taste, increase its biological value and reduce costs.

This technical result is achieved in the proposed method for the production of concentrated milk sweet product, involving the restoration of dry milk raw materials, normalization, homogenization, the introduction of sweeteners, pasteurization of the mixture, cooling, seeding in the form of crystalline lactose, crystallization and post-cooling of the finished product, characterized in that skim milk powder is used as a dry milk raw material, the recovery of which is carried out in the pre but whey pasteurized at 74 ± 3 ° C, and sucrose, glucose-fructose syrup, and Jerusalem artichoke dry extract are used as sweeteners, the product is prepared with the following choice of components, kg per 1000 kg of the finished product, without loss:

Skimmed milk powder 208.4 Milk fat 85.0 Sugar 256.0-294.5 Glucose-fructose syrup 171.7-228.9 Jerusalem artichoke extract dry 5-10 Milk serum 216.5-230.2 Fine crystalline lactose 0.2

A method of producing a concentrated milk sweet product is carried out in the following way.

Skimmed milk powder is dissolved at a temperature of 40-45 ° C in pre-pasteurized whey at 74 ± 3 ° C. Then the mixture is heated to 60-65 ° C and normalized, for this, the calculated amount of dehydrated molten milk fat is introduced into it, homogenization is carried out at 10-12 MPa, after which sucrose, glucose-fructose syrup and dry Jerusalem artichoke extract are added and sent for pasteurization . Pasteurization is carried out at 93-97 ° C without exposure. After cooling to the temperature of mass crystallization of lactose 34 ± 3 ° C, the resulting mixture is seeded with finely crystalline lactose in an amount of not less than 0.02 kg per 100 kg of the finished product, mixed, further cooled to 20 ° C and packaged.

Example 1. The process is carried out according to the proposed method. 208.4 kg of skimmed milk powder (95% solids) are dissolved in 230.2 kg of pasteurized cottage cheese whey (7.4% solids, 1% fat, pH = 6.5) at a temperature of 45 ° C. The mixture is then heated to 65 ° C and 85 kg of dehydrated molten milk fat are introduced into it, homogenization is carried out at 12 MPa, after which 295.5 kg of sugar, 171.7 kg of glucose-fructose syrup and 10 kg of Jerusalem artichoke dry extract are added and sent to pasteurization. Pasteurization is carried out at 97 ° C without exposure. After it is cooled to a mass crystallization temperature of lactose of 34 ° C, the resulting mixture is seeded with finely crystalline lactose in an amount of 0.2 kg, mixed, further cooled to 20 ° C and packaged.

As a result, according to the described method, 1000 kg of milk concentrated sweet product of 8.5% fat content is obtained. The product has a uniform consistency corresponding to condensed milk with sugar, a pure milky taste.

Example 2. The method is carried out according to example 1, while the amount of cottage cheese pasteurized whey is 216.5 kg, and as a sweetener use: 256.0 kg of sugar, 228.9 kg of glucose-fructose syrup and 5 kg of dry Jerusalem artichoke extract.

As a result, according to the described method, 1000 kg of milk concentrated sweet product of 8.5% fat content is obtained. The product has a uniform consistency corresponding to condensed milk with sugar, a pure milky taste.

The data in table 1 indicate that the physico-chemical quality indicators of the concentrated milk sweet product produced according to examples 1 and 2 are in accordance with similar quality indicators of traditional condensed milk canned food with sugar [3].

Water activity is a comprehensive indicator of the storage stability of canned milk. In all samples, this indicator is slightly lower than the permissible values for condensed milk with sugar (0.80-0.85) and amounts to 0.73-0.75 units, which indicates a rather high storage stability of the products and high preservation the effect of a mixture of sucrose, glucose-fructose syrup and dry Jerusalem artichoke extract.

The viscosity of the product, as well as the average linear size of the lactose crystals does not exceed the values regulated by GOST for traditional condensed milk with sugar [3]

The product has good microbiological quality indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g was not more than 2.5 · 10 ⁴ , pathogenic microorganisms, including Salmonella, 25 g of the product are absent.

Glucose-fructose syrup. This product is obtained by isomerizing a portion of D-glucose into D-fructose and consists of glucose (58-66%) and fructose (42-44%), is equivalent to sucrose in sweetness, and surpasses it in terms of biological value, having a more optimal carbohydrate the composition is almost identical to the composition of bee honey. The carbohydrate content is 76%, water 24%, calorie content 280 kcal / 100 g, which is 30% lower than sucrose. Glucose-fructose syrup has a cost of 10-20% lower than sucrose. Fructose, which accounts for a significant proportion of syrup, as mentioned above, is indicated for patients with diabetes.

The use of whey for the restoration of skimmed milk powder allows to enrich the product with whey proteins and thereby increase the biological value of the product, as evidenced by the comparative amino acid rate of whey proteins and milk proteins (table 2).

As follows from table 2, whey protein to the greatest extent enriches the product with leucine, methionine and cystine, as well as tryptophan. Leucine reduces the level of sugar in human blood, prevents the appearance of premature fatigue, strengthens the immune system and is necessary for the normal development of muscle tissue. Methionine protects joints and provides detoxification of the body, prevents the deposition of fats, has a pronounced antioxidant effect. It is also necessary for the synthesis of nucleic acids, collagen and many other proteins. Tryptophan plays an important role in the functioning of the nervous system, especially in the processes associated with relaxation, rest and sleep.

In addition, the industrial processing of whey for the production of canned milk solves the environmental problem of reducing environmental pollution [4].

Dry Jerusalem artichoke extract contains (%, mass.): Carbohydrates (78-90), including inulin; protein (4.00-6.32), macro and microelements: potassium (1.74-2.46), calcium (0.07-1.26), magnesium (0.69-1.71), phosphorus (0.04-0.19), silicon ((0.0023-0.17), boron (0.006-0.007), iron (0.0001-0.0004), manganese (0.00001-0.0004) Zinc (0.0001) and others.

Jerusalem artichoke extract to the greatest extent enriches the product with potassium, calcium, magnesium and phosphorus. The carbohydrate portion is represented by fructose, sucrose, trisaccharides, tetrasaccharides, pentasaccharides, and a significant portion of more than 80% are polyfructosins, including inulin.

Jerusalem artichoke dry extract includes inulin, fructose and ferrous iron, necessary for patients with diabetes. Thus, the product acquires prophylactic properties, exerting a hypoglycemic, immunostimulating, anti-stress effect. The immunostimulating effect is associated with a high content of magnesium ions, and inulin helps the body absorb calcium, iron, and activates the pancreas [5].

Information sources

1. Patent RU No. 2116033, A23C 9/00, 9/18, publ. 07/27/98.

2. RF patent No. 2275040 C2, A23C 9/00, 9/18, 2006, Bull. No. 12.

3. GOST R 53436-2009. Condensed milk and cream with sugar. Technical conditions - Moscow: Standartinform, 2010 .-- 21 p.

4. Khramtsov A.G. The phenomenon of whey [Text] / A.G. Khramtsov. - St. Petersburg: Profession, 2011 .-- 804 p.

5. Polyansky K.K., Radionova N.S., Glagoleva L.E. Jerusalem artichoke: prospects for use in the dairy industry. - Voronezh: Publishing house of the Voronezh State University, 1999. - 104 p.

Claims (1)

A method of producing a concentrated milk sweet product, comprising restoring dry milk raw materials, normalizing by adding dehydrated molten milk fat, homogenizing, adding a sweetener, pasteurizing the resulting mixture, cooling, seeding in the form of crystalline lactose, crystallization and post-cooling of the finished product, characterized in that as dry milk raw materials use skimmed milk powder, the restoration of which is carried out in advance of milk whey that is thoroughly pasteurized at 74 ± 3 ° С, and sugar, glucose-fructose syrup and dry Jerusalem artichoke extract are used as sweeteners, the product is prepared with the following choice of components, kg per 1000 kg of the finished product without taking into account losses:
Skimmed milk powder 208.4 Milk fat 85.0 Sugar 256.0-294.5 Glucose-fructose syrup 171.7-228.9 Jerusalem artichoke extract dry 5-10 Milk serum 216.5-230.2 Fine crystalline lactose 0.2