RU2014114600A - RECOMBINED CREAM PROCESSED WITH ULTRA-HIGH TEMPERATURE, 25% FAT AND THE METHOD FOR PRODUCING THEM - Google Patents

Abstract

1. A method for the production of 25% fat recombined cream obtained from recombined milk, characterized in that skim milk is pumped to heat exchanger 2 using pump 1, where it is heated to 45 ° -48 ° C, sent to bactofugu 3, then using pump 4 is fed into the microfiltration unit 5, where ISOFLUX 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 mic., 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 an alkaline phosphate sample the dose will not become negative, it is cooled in the heat exchanger 7 to a temperature of 4.0 ° -6.0 ° C and accumulated in intermediate containers, filters are used for the further production process with a productivity of 5000-20000 dm / h, concentrate productivity of 100-1000 dm / h, permeate flow rate 19000-19900 dm / h, working temperature 25 ° -52 ° C, 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 the reverse osmosis method using a spiral 6.9-8.9 ″, the number of filters 10-16, the filtration area 565-1500 m, 2-6 membrane pipes are used in water purification. The method according to claim 1, characterized in that when stirring in a mixture of the filtrate for water and skim milk at a temperature of 35 ° -60 ° C add a thick milk of fat and a stabilizer to connect dehydrated milk fat and dry milk substances, then melt everything at a temperature of 58 ° -62 ° C, the dry stabilizer is mixed with lactose and sodium caseinate, and this mixture is placed in the skim milk and water phase with stirring, �

Claims (4)

1. A method for the production of 25% fat recombined cream obtained from recombinant milk, characterized in that skim milk is pumped to heat exchanger 2 using pump 1, where it is heated to 45 ° -48 ° C, sent to bactofugu 3, then using pump 4 is fed into the microfiltration unit 5, where ISOFLUX 6.9-8.9 ″ ceramic filters are used, the throughput of which is 1.1-1.6 mic., 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 an alkaline phosphate sample TOZ not become negative, is 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, permeate consumption 19000-19900 dm ³ / h, working temperature 25 ° -52 ° C, 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 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 while stirring into the mixture of the filtrate for water and skim milk at a temperature of 35 ° -60 ° C add a thick milk of fat and a stabilizer to connect dehydrated milk fat and dry milk substances, then melt everything at at a temperature of 58 ° -62 ° C, the dry stabilizer is mixed with lactose and sodium caseinate, and this mixture is placed in the skim milk and water phase with stirring, before that sorbitol is added to the aqueous phase and heated to 67 ° -75 ° C, the fat phase is mixed or circus method Cumulation through a pump with an aqueous phase is treated at an ultra-high temperature of 139 ° -150 ° C for 3-5 s, aseptically homogenized 140-150 / 45-55 kp / cm ² at a temperature of 68 ° -74 ° C, and cooled to 9 ° -12 ° C, aseptically poured, cooled to 4 ° -6 ° C and fermented for 5-6 hours 4. Recombined cream of 25% fat, made from recombined milk, by the method according to any one of claims 1 to 3, characterized in that its composition, in the following ratio of components, wt.%: Fat phase: Stabilizer for connecting dehydrated dairy fat and dry dairy substances up to 1.00 Dehydrated Milk Fats up to 25.0 Water phase: Stabilizer for connecting dehydrated dairy fats and dry milk 0.55-0.60 Sodium caseinate 0.75-0.80 Sorbitol 0.95-1.00 Dry lactose 3.75-3.80 Water filtrate 65-90 Skimmed milk 10.00-45.00 Color and taste are added as needed. The composition is thick: Dehydrated Milk Fats 24.95-25.00 Skim milk particles 4,55-4,60 Stabilizer for connecting dehydrated dairy fats and dry milk 1.55-1.60 Thick of everything 31.05-31.2