OSTRIKOV ALEKSANDR NIKOLAEVICH,Остриков Александр Николаевич,DOROKHIN SERGEJ VIKTOROVICH,Дорохин Сергей Викторович,GORBATOVA ANASTASIJA VIKTOROVNA,Горбатова Анастасия Викторовна
申请号：
RU2012116657/10
公开号：
RU0002489066C1
申请日:
2012.04.24
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to the technology of vegetable and dairy raw material processing and may be used for fruit-and-milk concentrates production. The method characterisation is follows: apples, pears and apricots are washed, inspected, peeled, milled into a puree and mixed at a ratio of 39.84:31.69:28.47 then water-soluble substances are extracted from lentils with buttermilk by way of three-stage bismaceration: at the first stage lentil grains milled into 1 mm particles are extracted with buttermilk during 2 hours, constantly stirred, at a temperature of 323 K with water duty equal to 1:4, at the second stage the sediment remaining after the first stage is extracted with fresh buttermilk, constantly stirred, at a temperature of 313 K with water duty equal to 1:3 during one hour at the third stage the sediment remaining after the second stage is repeatedly extracted with fresh buttermilk at room temperature with water duty equal to 1:2 during two hours then the remaining sediment is centrifuged at 4500 rpm during 20 minutes then the produced infusion is mixed with the extracts produced at the first, second and third bismaceration stages then the milk infusion is mixed with the produced fruit mixture at a ratio of 47.27:52.73 with the produced fruit-and-milk mixture heated to a temperature of 63°C and maintained during 25-30 min then the fruit-and-milk mixture under a pressure of 0.75 MPa is pulverised in the vacuum chamber under a pressure of 5…6 kPA the fruit-and-milk mixture film flowing down the vacuum chamber vertical wall is evaporated at thermostating temperature equal to 45°C due to evaporation of the vapours generated, the content of dry substances in the fruit-and-milk puree is conditioned to 30.2% then the prepared fruit-and-milk concentrate is packed, packaged and sterilised.EFFECT: method allows to intensify the evaporation process, improve the ready product quality due to food and ene
