RU2014114610A

RU2014114610A - YOGHURT 3.5% FAT FROM RECOMBINED MILK AND METHOD FOR ITS PRODUCTION

Info

Publication number: RU2014114610A
Application number: RU2014114610/10A
Authority: RU
Inventors: Витаутас Фядаравичюс
Original assignee: ТОО "Марс-2"
Priority date: 2014-02-07
Filing date: 2014-04-14
Publication date: 2015-10-20
Also published as: LT2014026A; LT6190B; RU2595412C2

Abstract

1. Способ производства йогурта 3,5%-ной жирности, из рекомбинированного молока, отличающийся тем, что обезжиренное молоко при помощи насоса 1 подается в теплообменник 2, где подогревается до 45°-48°C, направляется в бактофугу 3, далее при помощи насоса 4 подается в микрофильтрационный блок 5, где применяются керамические фильтры ISOFLUX 6,9-8,9”, пропускная способность которых 1,1-1,6 микр., при температуре 48°-53°C, фильтрат направляется в пастеризатор 6, где при температуре 56,5°-58,5°C содержится до тех пор, пока проба щелочной фосфатозы не станет отрицательной, охлаждается в теплообменнике 7 до температуры 4,0°-6,0°C и накапливается в промежуточных емкостях, для дальнейшего производственного процесса используются фильтры производительностью 5000-20000 дм/ч, производительность концентрата 100-1000 дм/ч, расход пермеата 19000-19900 дм/ч, рабочая температура 25°-52°C, керамические фильтры, пропускная способность которых 1,1-1,6 микр., площадь фильтрации 25-52 м, количество концентр. 2-4, количество фильтров 10-16.2. Способ по п.1, отличающийся тем, что при очистке воды применяется метод реверсивного осмоза с использованием спирали 6,9-8,9”, количество фильтров 10-16, площадь фильтрации 565-1500 м, 2-6 мембранных труб.3. Способ по п.1, отличающийся тем, что рекомбинированное молоко, используемое для производства йогурта, сбраживают при 4,5°-5°C 12-18 ч для полной гидратации молочных белков, далее при помешивании в смесь фильтрата для воды и обезжиренного молока при температуре 35-60°C добавляют гущу нежирного молока и стабилизатор для соединения обезвоженных молочных жиров и сухих молочных веществ, растапливают жиры и, помешивая, добавляют в смесь при температуре 40°-75°C, пастеризуют 1. A method of producing 3.5% fat yogurt from recombinant milk, characterized in that skim milk is pumped to a heat exchanger 2 using a pump 1, where it is heated to 45 ° -48 ° C, sent to a 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 the alkaline phosphatose sample becomes negative, it is cooled in a heat exchanger 7 to a temperature of 4.0 ° -6.0 ° C and accumulated in intermediate containers; 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 flow rate is 19000-19900 dm / h, operating temperature 25 ° -52 ° C, ceramic filters, the throughput of which is 1.1-1.6 mic., the filtration area is 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. The method according to claim 1, characterized in that the recombined milk used for the production of yogurt is fermented at 4.5 ° -5 ° C for 12-18 hours to completely hydrate the milk proteins, then stirring into a mixture of filtrate for water and skim milk at at a temperature of 35-60 ° C add thick non-skim milk and a stabilizer for combining dehydrated milk fats and dry milk substances, melt the fats and, stirring, add to the mixture at a temperature of 40 ° -75 ° C, pasteurize

Claims

1. A method of producing 3.5% fat yogurt from recombinant milk, characterized in that skim milk is pumped to a heat exchanger 2 using a pump 1, where it is heated to 45 ° -48 ° C, sent to a 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 the alkaline phosphatose sample becomes negative, it is cooled in the heat exchanger 7 to a temperature of 4.0 ° -6.0 ° C and accumulated in intermediate containers, for the further production process, filters with a productivity of 5000-20000 dm ³ / h are used, the productivity of a concentrate is 100-1000 dm ³ / h, the permeate consumption is 19000 -19900 dm ³ / h, operating temperature 25 ° -52 ° C, ceramic filters with a throughput of 1.1-1.6 microns, filtration area of 25-52 m ² , 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 ² , 2-6 membrane pipes .

3. The method according to claim 1, characterized in that the recombined milk used for the production of yogurt is fermented at 4.5 ° -5 ° C for 12-18 hours to completely hydrate the milk proteins, then stirring into a mixture of filtrate for water and skim milk at a temperature of 35-60 ° C add thick milk and a stabilizer to combine dehydrated milk fats and dry milk substances, melt the fats and, stirring, add to the mixture at a temperature of 40 ° -75 ° C, pasteurize at a temperature of 87 ° -92 ° C up to 5 min, homogenize 185-200 kr / cm ² at 60 ° -70 ° C, cool to 42 ° -44 ° C, the starter culture for fermentation is incubated in a tank at 22 ° -26 ° C to pH 4.5, then the yogurt is mixed until smooth, quickly cooled to about 22 ° -25 ° C or mixed with a fruit blank 10 -20% and packaged in retail packages, which are placed in a cool place to store and cooled to 4 ° -5 ° C.

4. Yogurt of 3.5% 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.%:

Stabilizer for combining dehydrated milk fat and dry milk substances up to 0.80 Dehydrated Milk Fats up to 3.50 Thick nonfat milk up to 9.00 Skimmed milk 10-45 Water filtrate 65-90

The composition is thick:

Dehydrated Milk Fats 3.45-3.50 Squirrels 3.15-3.20 Thick nonfat milk 8.55-8.60 Stabilizer for combining dehydrated milk fat and dry milk substances 0.75-0.80 Thick of everything 15.90-16.10