RU2595411C2 - 1?% fat yoghurt beverage made of recombined milk and production method thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to dairy industry. For production of 1.4 % fat yoghurt beverage method is implemented as follows. While stirring mixture of water filtrate and defatted milk is added with dry defatted milk residue and stabiliser for joining dehydrated milk fats and dry milk substances and sugar. Heated to certain temperature, cooling, addition of fruit concentrate. Yoghurt from defatted milk is added, slowly stirring, pH is adjusted using citric acid, held, homogenised, pasteurised with ultrahigh temperature, cooled, aseptically poured and cooled. At that, preliminarily defatted milk is fed into the heat exchanger by means of pump where milk is heated to 45-48 °C and delivered into bactofuge. Milk is supplied into micro filtration unit by means of pump where 6.9-8.9″ ceramic filters are applied, which throughput capacity is 1.1-1.6 mcm at temperature of 48-53 °C. Filtrate is delivered into pasteuriser where at temperature of 56.5-58.5°C it is maintained until alkaline phosphatase test shows negative result. Cooled in heat exchanger to temperature of 4-6 °C and accumulated in intermediate vessels.

EFFECT: group of inventions ensures preservation of natural composition and taste properties of product.

4 cl, 2 dwg, 5 tbl

Description

The invention may find application in the dairy industry in the manufacture of various types of dairy products.

The now-known method for the production of regenerated milk is described in Aloisas Goudonis's book “Technology of Dairy Products”, Vilnius, 2009, “Technology” publishing house, chapter 6.13 “Technology for the production of regenerated milk”.

Regenerated milk is called a dairy product obtained by combining canned milk fats and dry non-fat dairy substances with the addition of water in such quantity as it is required to obtain a dairy product of suitable composition. The disadvantages of this method are as follows:

1. According to the technology described in the book of Goodonis, in the manufacture of skimmed milk powder (or skimmed milk powder), milk is concentrated in an evaporator and dried in a drying tower at a temperature of 80 ° to 120 ° C and this treatment kills all vitamins and denaturing proteins.

2. When milk is heated, calcium salts change to the greatest extent, and these changes are most often irreversible.

Calcium phosphate is aggregated and precipitates on casein powder in the form of colloidal calcium phosphate. Such colloidal calcium phosphate blocks the active surface areas of calcium mycelium and prevents the rennet attack directed to casein. With a decrease in the content of ionic and molecular calcium in milk by 11-50%, the properties of enzymatic coagulation of milk weaken. Therefore, in order to restore the salt balance in the manufacture of rennet cheeses and fermented products (yoghurts, yoghurt products), soluble calcium salts (mainly calcium chloride) are added to such milk.

3. Part of the calcium phosphate in the heated milk settles on the surface of the heating device and, together with the denatured whey proteins and other milk components, form insoluble deposits (milk stone). The composition of these deposits is as follows: water 2.7-14%, proteins 8-50%, fats 2-5%, minerals 20-73%) depending on the composition of the heated milk, temperature and heating time, device design and other factors.

Due to these shortcomings, a dairy product made in this way loses many good properties, its quality leaves much to be desired.

Our proposed invention-production method of production technology of products from recombined milk allows you to preserve the natural composition, taste of dairy products.

In this production method, 10-40% of natural skim milk is used, which is purified in a special way from bacteria at low temperature by undenatured proteins and other dry substances remaining due to the special purification of skim milk from bacterial contamination and low pasteurization temperature.

The key idea of this method is that, thanks to the latest nanotechnology, skim milk is especially thoroughly cleaned of inorganic impurities and bacteria, and the other component of the product is water.

Bound (absorption) water of milk accumulates on the surface of the constituent parts of milk (proteins, phospholipids, polysaccharides) in a colloidal state. The largest part of it is water attached to protein molecules of hydrophilic groups. The most important hydrophilic groups of milk protein molecules are -NH2, -COOH, -OH, = NH, -CO-, - HS. Bound water makes up 2.0 ÷ 3.5% of the total milk water. The aquatic environment is the basis of chemical and microbiological processes occurring in food products, therefore, in order to preserve food products for longer, water must be removed or combined, i.e. reduce the proportion of active water. Water covers the inner surface of the food product with a monomolecular layer, so it is motionless. As the water content in the food product increases, water accumulates in microcapillaries, in which its mobility is limited. Still water or water of limited mobility is an unfavorable environment for chemical and enzymatic reactions. The stability of the product depends on the mobility of the water contained in the product and the absorption of “a”. It is best with a value of a between 0.2 and 0.4. In this case, chemical and enzymatic reactions practically do not occur.

Thanks to the application of this theory and mixing from 10% to 40% skim milk of water, prepared by a special membrane method, dehydrated milk fats, dry nonfat milk constituents, we can prepare many types of high-quality products from recombined milk.

The advantage of these products is that skim milk was not exposed to temperatures above 58 ° C and retained all the constituent parts of milk (undenatured proteins, vitamins, minerals, lactose) and, combined with water, milk solids that retained adsorption water, You can get high-quality dairy products (drinking milk of different fat content, yoghurts, fermented condensed dairy products, etc.). Cow's milk delivered to the processing plant is processed in the usual way, i.e. it is cooled, accumulated, separated with the separation of fats, skim milk and cream, which accumulate in intermediate containers.

The technology for cleaning skim milk is shown in figure 1.

Skim milk using pump 1 is pumped into a heat exchanger 2, where it is heated to a temperature of 45 ° -48 ° C and sent to bactofugu 3, then skim milk is pumped to pump unit 4 (microfiltration unit) 5, where filters are used: System designed to reduce the number of bacteria using the M / F method (microfiltration). The system productivity is 5000-20000 dm ³ / h, the process temperature is 25 ° -52 ° C, the filtrate is sent to pasteurization 6, where at a temperature of 56.5 ° -58.5 ° C it will be held until the alkaline phosphatase sample becomes negative , is cooled in the heat exchanger 7 to a temperature of 4 ° -6 ° C and accumulates in the intermediate tanks 8 for further processing.

Purpose of the system: reducing the number of bacteria using

M / F method (microfiltration)

Machine Model: Industrial System

Productivity: 5000-20000 dm ³ / hour.

Productivity of the concentrate: ~ 100-1000 dm ³ / hour.

Permeate consumption: ~ 19 000-19900 dm ³ / hour.

Operating temperature: 48 ° -53 ° C,

Filters Used: ISOFLUX Ceramic 6.9-8.9 ″

1.1-1.6 mic. prop. the ability

Filtration area: 565-1500 m ²

The number of concentr. loops: 2-4

Number of membrane pipes: 2-6

Water purification technology is shown in figure 2.

A water pump (for supplying water from a well or networks) - 9, a reverse osmosis filter - 10, a heat exchanger-pasteurizer - 11, intermediate containers for storing water - 12.

Water purification by reverse osmosis. Reverse osmosis membranes have particularly narrow pores, so they are most selective. They trap all bacteria and viruses, a significant part of the dissolved salts and organic substances (including iron and humic compounds that give color to water, and pathogenic substances). Reverse osmosis membranes retain approximately 97-99% of all solutes. Such membranes are used in many industries where high-quality water is required (water supply, production of alcoholic and non-alcoholic drinks, food industry, pharmacy, electronic industry, etc.). Reverse osmosis membranes are widely used in everyday life: reverse osmosis systems allow the use of the purest water that meets sanitary rules and norms, as well as European standards for the quality of drinking water.

Model industrial system Filters Used reverse osmosis spiral 6.9-8.9 ″ Number of filters 10-16 Filtration area from 565 m ² 4V // 16E-4 membrane pipes // 10-16 filters

Table 1 Minimum requirements for water quality Type of pollution Impact Concentration Dust (> 10u) Membrane Erasure 1 mg / l Suspension / colloids of consistency substances Membrane fouling 1 mg / l Iron, magnesium in the form of colloids Membrane fouling 0.01 mg / l Iron Oxidation, the formation of suspensions of basic iron compounds, causing membrane contamination 0.02 mg / l Hardness 1. Reduced effectiveness of basic cleaners and synthetic detergents. 20 mg / l (CaCO3) 2. Basic cleaning products cause the deposition of salts that increase hardness, which causes contamination of the membranes. 3. There is a mutual settling of salts that increase hardness, and protein compounds, increasing membrane fouling. 4. Buffer effect that increases the amount of basic cleaning products needed to maintain an appropriate pH level. Alkalinity Buffer effect, increasing the amount of acid necessary to maintain an appropriate pH level. 100 mg / l Biological Oxygen Demand Membrane contamination, since the filter medium contains colloids and (or) large molecular compounds. 100 mg / l Decreased chlorine activity (inaction). The nutrient medium of microorganisms. Colloidal silicon dioxide Membrane Erasure 0.01 mg / l Soluble silica Membrane contamination as a result of sedimentation of calcium metasilicate and magnesium silicate, as well as sodium salt of silicon-aluminum acid. 10 mg / l A large number of bacterial colonies Membrane contamination due to plates 1000/1 ml Coli titer Membrane contamination due to bacteria 0/100 ml

table 2 The degree of water purification due to membrane filtration Pollution degree Degree of purification Mechanical impurities / turbidity > 99% Inorganic substances Sodium 90-95% Calcium 93-98% Magnesium 93-98% Iron 93-98% Manganese 93-98% Copper 93-98% Nickel 93-98% Zinc 93-98% Lead 93-98% Chlorides 90-95% Nitrates 60-90% Phosphates 93-98% Sulphates 93-98% Cyanides 90-95% Organic matter Organic molecules weighing more than> 200 > 99% Organic molecules weighing up to 200 up to 99%

Product: 1.4% fat yogurt milk with a long shelf life

Structure

Stabilizer for combining dehydrated milk fats and dry milk substances up to 0.40% Sugar up to 9.00% Fruit Concentrate, 65® Brix up to 5.00% Skim milk yogurt, 12% solids up to 33.00% Skimmed milk 10-45% Water filtrate 65-90% Using citric acid, the pH is adjusted to 4.9-5.1 pH

The composition is thick

Dehydrated Milk Fats 1.1-1.40% Thick nonfat milk 3.65-3.80% Sugar 8.5-9.00% Stabilizer for combining dehydrated milk fats and dry milk substances 0.35-0.40% Thick of everything 13.6-14.6%

Production technology process

When stirring a mixture of filtrate for water and skim milk, add thick milk and a stabilizer to combine dehydrated milk fats and dry milk substances, as well as a sugar mixture Heated in the phase of an aqueous filtrate and skim milk until 59 ° -65 ° C Cool to 19 ° -21 ° C Add fruit concentrate Mix slowly for about 19-20 min Using citric acid, the pH is adjusted to 4.9-5.1 pH Withstand at least until 5-6 hours Homogenize 195-200 kp / cm ² at 69 ° -70 ° C Pasteurized with ultra-high temperature 90 ° -92 ° C, 4 sec Cool to 24 ° -25 ° C Aseptically poured Cool to 4 ° -6 ° C

Claims (4)

1. A method of producing a 1.4% fat yogurt drink from recombinant milk, which, when stirring in a mixture of an aqueous filtrate and skim milk, add dry nonfat milk residue and a stabilizer to combine dehydrated milk fat and dry milk substances, as well as sugar, warm to a certain temperature, cool, add fruit concentrate, add yogurt from skim milk, mix slowly, adjust pH with citric acid, maintain, homogenize, pasteurize They are cooled by ultra-high temperature, cooled, aseptically poured, cooled, and previously skimmed milk is pumped to heat exchanger 2 using pump 1, where it is heated to 45 ° -48 ° C, sent to bactofugu 3, then pump 4 is fed to microfiltration unit 5, where ceramic filters of 6.9-8.9 ″ are used, the throughput of which is 1.1-1.6 μm, at a temperature of 48 ° -53 ° C, then the filtrate is sent to pasteurizer 6, where at a temperature of 56.5 ° -58 , 5 ° C is contained until the alkaline phosphatase sample is negative It is cooled in heat exchanger 7 to a temperature of 4 ° -6 ° C and accumulates in the intermediate containers. 2. The method according to claim 1, characterized in that the reverse osmosis method using a spiral 6.9-8.9 ″, the number of filters 10-16, the filtration area 565-1500 m ² , 2-6 membrane pipes are used in water treatment . 3. The method according to claim 1, characterized in that the yogurt drink is further subjected to filtration using ceramic filters with a productivity of 5000-20000 dm ³ / h, a concentrate productivity of 100-1000 dm ³ / h, permeate consumption 19000-19900 dm ³ / h, operating temperature 25 ° -52 ° C, ceramic filters with a throughput of 1.1-1.6 μm, filtration area of 25-52 m ² , number of concentration cycles 2-4, number of filters 10-16. 4. Yogurt drink 1.4% fat from recombinant milk, made by the method according to any one of paragraphs. 1, 2, 3, characterized in that its composition, in the following ratio of the starting components, wt. %:
Stabilizer for connecting dehydrated dairy fats and dry milk up to 0.40% Sugar up to 9.00% Fruit Concentrate, 65® Brix up to 5.00% Skim milk yogurt, 12% solids up to 33.00% Skimmed milk 10-45% Water filtrate 65-90% Using citric acid, pH is adjusted up to 4.9-5.1 The composition of the mixture: Dehydrated Milk Fats 1.1-1.40% Dry skim milk residue 3.65-3.80% Sugar 8.5-9.00% Stabilizer for connecting dehydrated dairy fats and dry milk 0.35-0.40% Mix of everything 13.6-14.6%

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