федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" ФГБОУ ВО Вологодская ГМХА (RU)
发明人:
Гнездилова Анна Ивановна (RU),Музыкантова Анна Владимировна (RU),Виноградова Юлия Владимировна (RU)
申请号：
RU2016124962
公开号：
RU2016124962A
申请日:
2016.06.21
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: dairy industry.SUBSTANCE: invention relates to dairy industry. Method provides for the reconstitution of skimmed milk powder and microparticulated whey protein in water at a temperature of 40 ± 2 °C, heating the mixture to 65 ± 2 °C, the introduction of molten milk fat. Resulting mixture is sent for emulsification, sweeteners are introduced, which include sucrose, glucose-galactose syrup and stevioside are mixed until the components are completely dissolved and filtered. Resulting mixture is pasteurized at a temperature of 95 ± 2 °C with an exposure time of 5–10 min, is cooled to a temperature of 35 ± 2 °C, are seeded in the form of fine crystalline lactose, crystallization is carried out, and after cooling to 20 ± 2 °C, then packaged. Product is prepared at the next choice of components, kg per 1000 kg of finished product without loss: skimmed milk powder – 230； microparticulated whey protein – 50.0–60.0； milk fat – 15.0–25.0； sucrose – 280–330； glucose-galactose syrup – 180–250； stevioside – 0.5–0.7； water – 164.1–184.3； finely crystalline lactose – 0.2.EFFECT: invention makes it possible to obtain a product with a functional orientation, with a low content of sugar and fat, and an increased biological value.1 cl, 2 ex, 2 tbl
