Tovarishshestvo s ogranichennoj otvetstvennostyu "Mars-2"
发明人:
Fyadaravichyus Vitautas,Фядаравичюс Витаутас
申请号：
RU2014114609/10
公开号：
RU0002601127C2
申请日:
2014.04.14
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: group of inventions relates to dairy industry. For production of 1.5% fat yoghurt method is implemented as follows. Recombined milk consisting of water filtrate and defatted milk is maintained for complete hydration of milk proteins. 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. Milk fats are dissolved. Product is stirred, pasteurised, homogenised and cooled. Starter culture for fermentation is cultured in the reservoir, the produced mixture is mixed with the starter culture to produce a homogeneous mass, rapidly cooled or mixed with fruit preparation, packed and cooled. At that, preliminarily defatted milk is pumped to the heat exchanger, where it is heated to 45-48°C and delivered into the bactofuge. By means of the pump milk is supplied into the microfiltration unit where 6.9-8.9″ceramic filters are applied, their throughput capacity is 1.1-1.6 mcm at temperature of 48-53°C. Filtrate is delivered into the pasteuriser where it is held at the temperature of 56.5-58.5°C until alkaline phosphatase test shows negative result. Filtrate is cooled in heat exchanger to the temperature of 4.0-6.0 °C and stored in intermediate vessels.EFFECT: group of inventions ensures preservation of natural composition and taste properties of product.4 cl, 2 dwg, 2 tblГруппа изобретений относится к молочной промышленности. Для получения йогурта 1,5% жирности способ осуществляют следующим образом. Рекомбинированное молоко, состоящее из фильтрата воды и обезжиренного молока, выдерживают для полной гидратации молочных белков. При помешивании в смесь водного фильтрата и обезжиренного молока добавляют сухой обезжиренный молочный остаток и стабилизатор для соединения обезвоженных молочных жиров и сухих молочных веществ. Молочные жиры растворяют. Перемешивают, пастеризуют, гомогенизируют и охлаждают продукт. Стартовую культуру для фермент
