RU2014114398A - ACIDIZED Sour Cream 38% FAT FROM RECOMBINED MILK AND METHOD FOR PRODUCING IT - Google Patents

Abstract

1. Method for the production of acidified sour cream 38% fat, obtained from recombinant milk, characterized in that skim milk using pump 1 is fed to a heat exchanger 2, where it is heated to 45-48 ° C, sent to bactofugu 3, then served using pump 4 in microfiltration unit 5, where ISOFLUX 6.9-8.9 "ceramic filters are used, the throughput of which is 1.1-1.6 microns, at a temperature of 48-53 ° C, the filtrate is sent to pasteurizer 6, where at a temperature of 56 , 5-58.5 ° C is contained until a sample of alkaline phosphatose is not t negative, it is cooled in the heat exchanger 7 to a temperature of 4.0-6.0 ° C and accumulated in intermediate tanks, for the further production process, filters with a productivity of 5000-20000 dm / h are used, the productivity of a concentrate is 100-1000 dm / h, the permeate consumption is 19000 -19900 dm / h, working temperature 25-52 ° С, ceramic filters, the throughput of which is 1.1-1.6 mic., Filtration area 25-52 m, the number of concentr. 2-4, the number of filters 10-16.2. The method according to claim 1, characterized in that when treating the water, the reverse osmosis method using a 6.9-8.9 "spiral is used, the number of filters is 10-16, the filtration area is 565-1500 m, and 2-6 membrane pipes. 3. The method according to claim 1, characterized in that the recombinant milk used in its manufacture must be fermented for 8-18 hours for the complete hydration of milk proteins, when stirring water and skim milk in a mixture of filtrate and skim milk and a stabilizer for combining dehydrated milk fat and dry milk dairy substances temperature 35-60 ° С, fats are melted and added to the mixture, mixed at a temperature of 40-75 ° С, �

Claims (4)

1. Method for the production of acidified sour cream 38% fat, obtained from recombinant milk, characterized in that skim milk using pump 1 is fed to a heat exchanger 2, where it is heated to 45-48 ° C, sent to bactofugu 3, then served using pump 4 in microfiltration unit 5, where ISOFLUX 6.9-8.9 "ceramic filters are used, the throughput of which is 1.1-1.6 microns, at a temperature of 48-53 ° C, the filtrate is sent to pasteurizer 6, where at a temperature of 56 , 5-58.5 ° C is contained until a sample of alkaline phosphatose is not ie negative, cooled in heat exchanger 7 to a temperature of 4,0-6,0 ° C and stored in intermediate tanks for further production process used filters productivity 5000-20000 dm ³ / h, concentrate performance 100-1,000 dm ³ / h flow rate permeate 19000-19900 dm ³ / h, working temperature 25-52 ° С, ceramic filters, the throughput of which is 1.1-1.6 mic., filtration area 25-52 m ² , the number of concentr. 2-4, the number of filters 10-16. 2. The method according to p. 1, characterized in that when treating water, the reverse osmosis method using a spiral of 6.9-8.9 "is used, the number of filters is 10-16, the filtration area is 565-1500 m ² , 2-6 membrane pipes . 3. The method according to p. 1, characterized in that the recombinant milk used in its manufacture must be fermented for 8-18 hours for the complete hydration of milk proteins, with stirring in a mixture of water filtrate and skim milk, thick skim milk and a stabilizer are added to combine the dehydrated milk fat and dry milk substances at a temperature of 35-60 ° С, fats are melted and added to the mixture, mixed at a temperature of 40-75 ° С, 48-50 cr / cm ^{2 are} homogenized at a temperature of 65-75 ° С, pasteurized for 3-5 min at temperature 89-92 ° С, cooled to 22-26 ° С, the primary mesophilic culture is incubated and poured into cups, incubated at a temperature of 22-26 ° С until the pH reaches 4.5, the cups are placed in a cool place for storage and quickly cooled to a temperature of 4-5 ° C. 4. Oxidized sour cream 38% fat, made from recombined milk, by the method according to any one of paragraphs. 1-3, characterized in that its composition in the following ratio of components, wt.%: Stabilizer for combining dehydrated milk fat and dry dairy substances up to 0.20 Dehydrated Milk Fats up to 38.0 Thick nonfat milk up to 5.5 Skimmed milk 10-45 Water filtrate 65-90 Squirrels up to 2.20 The composition of solids, wt.%: Dehydrated Milk Fats 37.0-38.0 Squirrels 2.0-2.20 Thick nonfat milk 5.0-5.5 Stabilizer for combining dehydrated milk fat and dry dairy substances 0.18-0.20 Total dry matter 44.18-45.9