AKTSIONERNOE OBSCHESTVO "DANON RUSSIA";АКЦИОНЕРНОЕ ОБЩЕСТВО "ДАНОН РОССИЯ"
发明人:
AVETIKYAN, Nikolay Mikhailovich,АВЕТИКЯН, Николай Михайлович,VOROPAEVA, Natalia Valerevna,ВОРОПАЕВА, Наталья Валерьевна,KONRAD, Korchak Zdzislav,КОНРАД, Корчак Здзислав,AKOVBYAN, Nina Aleksandrovna,АК
申请号：
RURU2016/000874
公开号：
WO2017/105286A1
申请日:
2016.12.14
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
The invention relates to the dairy industry, and specifically to a technique for producing powdered fat-free baked milk. The technical result of the claimed invention consists in producing a product having the homogeneous consistency of powdered milk, the light-brown color of baked milk, and all of the flavor characteristics of natural milk. A method for producing powdered fat-free baked milk includes: an initial raw milk material entering a vessel, filtering and cooling same, then sending the raw milk material to interim storage reservoirs and performing separation at a temperature of 55-60°C. Then, pasteurizing the fat-free milk at a temperature of 72-75°C for 20-30 seconds, cooling to a hydrolysis temperature, adding an enzyme to the milk, and performing a hydrolysis process stirring constantly for the duration； then, subjecting the pasteurized hydrolyzed fat-free milk to a repeated pasteurization and subsequent baking at a temperature of 95-97°C for between 1 hour and 3 hours. The resulting product is then condensed to a mass fraction of dry solids of 433% and at a temperature of 55-75°C, at which the condensed milk exits a vacuum evaporator, is sent to a drying tower and dried at an air temperature of 175-180°C, and is then cooled at a temperature of 22±2°C, after which the finished product is packaged.La présente invention relève de l'industrie laitière, et en particulier la technologie de production de lait au four sec écrémé. Le résultat technique de l'invention consiste à obtenir un produit possédant une consistance homogène propre au lait écrémé en poudre, une couleur marron clair propre au lait au four et possède toutes les propriétés gustatives le rapprochant du lait naturel. Le procédé de production de lait au four sec écrémé comprend: l'arrivée du lait primaire dans un réservoir, son filtrage et son refroidissement, après quoi le lait primaire est envoyé dans les réservoirs pour le stockage séparé, et sa séparation à une température de 55-60°C. Le lait
