RU2335912C1 - Method of butter production - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of butter manufacturing involves producing high-fat cream, its standartisation, following cooling and mechanical treatment to obtain butter. Pumpkin-oil paste is introduced when mixing to the high-fat cream before its standartisation. The paste is manufactured by drying pumpkin press residues, simultaneous grinding and extracting by vegetable refined deodorised oil in thin spiral-rotating film 0.5-1.0 mm thick with pressure gradient 10-20 MPa, temperature 20-30°C and relation pumpkin press residues-vegetable refined deodorised oil (40-60) - (60-40). The mix is separated producing the desired product. Weight fraction of pumpkin-oil paste accounts for 2.0-5.0% to the high-fat cream weight. The paste is introduced in the form of emulsion in pasteurised whole milk with relation pumpkin-oil paste-pasteurised whole milk equal to (1:1)-(1:3).

EFFECT: improved structural-mechanical and consumer properties.

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Description

The invention relates to the food industry, in particular to the production of dietary dairy products intended for preventive nutrition.

A known method of preparing butter, including obtaining high-fat cream, their normalization, subsequent cooling and mechanical processing with the formation of butter (Technology of milk and dairy products / G.V. Tverdokhleb, Z.Kh. Dilanyan, L.V. Chekulaeva, G.G. . Schiller. - M .: IN "Agropromizdat", 1991. S. 272-278).

The disadvantage of this method is that the oil obtained is characterized by a low content of biologically active substances and insufficiently expressed plastic properties, causing the appearance of such a defect as "crumbling", as well as low oxidation resistance during storage, which leads to the appearance of an unpleasant rancid taste and smell.

The objective of the invention is to provide a method for the preparation of butter, characterized by improved consumer properties and increased physiological value.

The problem is solved in that in a method for the preparation of butter, including the production of high-fat cream, their normalization, subsequent cooling and mechanical treatment with the formation of oil, before normalization, pumpkin-butter paste obtained by drying squeezed squeezes and grinding them simultaneously is introduced into high-fat cream with stirring and extraction with refined deodorized oil in a thin spiral film 0.5-1.0 mm thick with a pressure gradient of 10-20 MPa, a temperature of 20-30 ° C, and the ratio and squeezing pumpkin - vegetable refined deodorized oil (40-60) ÷ (60-40), separating the mixture to obtain the target product, while the mass fraction of pumpkin oil paste is 2.0-5.0% by weight of high-fat cream, and enter it in the form of an emulsion in pasteurized whole milk with a ratio of pumpkin butter paste - pasteurized whole milk equal to (1: 1) - (1: 3).

The technical result is improved structural-mechanical and consumer properties of the resulting product.

As we have shown experimentally, the introduction of pumpkin-butter paste into cream before normalization by fat content leads to an improvement in the consistency of the oil, increasing its plasticity, spreadability and completely eliminating the appearance of the “crumbling” defect.

In addition, the oil prepared by the claimed method is characterized by increased physiological value. It is enriched with biologically active substances: polyunsaturated essential fatty acids, water-soluble vitamin C and fat-soluble vitamins (vitamin E and provitamin A), as well as dietary fiber, which play an important role in the life of the human body.

It should be noted that pumpkin oil paste, having high antioxidant properties, protects the oil from rancidity, increasing its shelf life.

The inventive method for the preparation of butter is illustrated by examples.

Example 1. In 5 kg of cream with a 75% fat content, pumpkin oil paste was introduced with stirring, obtained by drying squeezed squash, crushing them and extracting them with refined deodorized oil in a thin spiral film 0.7 mm thick with a pressure gradient 15 MPa, a temperature of 25 ° C and a squeeze ratio of pumpkin - vegetable refined deodorized oil, equal to 50:50, separation of the mixture to obtain a pumpkin oil paste. Pumpkin oil paste was introduced with stirring in an amount of 250 g in the form of an emulsion in pasteurized whole milk with a ratio of pumpkin oil paste - pasteurized whole milk equal to 1: 1. Then the resulting mixture was normalized with skim milk to a fat content of 72.5%. After normalization by fat content, the resulting product was sent to an oil former for cooling and machining.

Example 2. In 5 kg of cream with a 75% fat content, pumpkin oil paste was introduced with stirring, obtained by drying squeezed squash, crushing them and extracting them with refined deodorized oil in a thin spiral film 1.0 mm thick with a pressure gradient 20 MPa, a temperature of 20 ° C and a squeeze ratio of pumpkin - vegetable refined deodorized oil, equal to 40:60, separation of the mixture to obtain a pumpkin oil paste. Pumpkin butter paste was introduced with stirring in an amount of 150 g in the form of an emulsion in pasteurized whole milk with a ratio of pumpkin butter paste - pasteurized whole milk equal to 1: 2. Then the resulting mixture was normalized with skim milk to a fat content of 72.5%. After normalization by fat content, the resulting product was sent to an oil former for cooling and machining.

Example 3. In 5 kg of cream with a 75% fat content, pumpkin-butter paste obtained by drying squeezed squash, simultaneously grinding and extracting it with refined deodorized vegetable oil in a thin spiral film of 0.5 mm thick with a pressure gradient was introduced with stirring 10 MPa, a temperature of 30 ° C and a squeeze ratio of pumpkin - vegetable refined deodorized oil, equal to 60:40, separation of the mixture to obtain a pumpkin oil paste. Pumpkin-butter paste was introduced with stirring in an amount of 100 g in the form of an emulsion in pasteurized whole milk with a ratio of pumpkin-butter paste-pasteurized whole milk equal to 1: 3. Then the resulting mixture was normalized with skim milk to a fat content of 72.5%. After normalization by fat content, the resulting product was sent to an oil former for cooling and machining.

In parallel, butter was prepared in a known manner.

The indicators of the obtained butter are shown in the table.

From the data given in the table, it follows that the butter prepared by the claimed method is characterized by improved organoleptic characteristics; its structural and mechanical properties are improved: ductility is increased, the possibility of cracking and delamination is eliminated, and water-holding ability is increased. In addition, it is characterized by a higher physiological and nutritional value, it contains significantly higher content of biologically active substances - fat-soluble vitamins - vitamin E and β-carotene, vitamin C and dietary fiber.

A study of the storage process of butter prepared by the present method showed that it does not go rancid for a longer time: when stored at a temperature of 8 ° C, the shelf life is increased by 10 days, and when stored at a temperature of -3 ° C - the shelf life is increased for 30 days.

Table - Organoleptic and physico-chemical indicators butter Name of indicator Indicator value Known method The inventive method Example 1 Example 2 Example 3 Organoleptic: taste and smell intrinsic intrinsic butter butter color white with a yellowish tint yellow consistency and appearance homogeneous, plastic, the surface of the oil in the section is slightly shiny, the presence of single tiny droplets of moisture, the oil at a temperature of 5-8 ° C has a crumbly consistency high ductility and the ability to spread on bread at a temperature of 5-8 ° C: homogeneous, plastic, dense; the surface of the oil in the section is shiny, dry-looking Mass fraction of vitamins, mg / 100 g: β-carotene 0.30 1.80 1,50 1.10 vitamin e 2.00 3.42 2.90 2,57 Vitamin C lack of 3.17 1.90 1.27 Mass fraction of dietary fiber,% Changes in acidity, ° K during storage: lack of 1.00 0.60 0.37 freshly produced 0.6 0.4 0.4 0.4 storage at a temperature of 8 ° C for: 2,8
3.9
5.8 5 days 0.8 1,0 0.8 10 days 1,2 1.4 1,2 15 days 2.0 2.0 2.0 storage at a temperature of -3 ° C for: 15 days 3.0 0.7 0.8 0.7 30 days 3,5 1,0 1,2 1,0 45 days 6.0 2,3 2,4 2,3

Claims (1)

A method of preparing butter, including the production of high-fat cream, their normalization, subsequent cooling and mechanical treatment with the formation of oil, characterized in that before normalization, pumpkin-butter paste obtained by drying squeezed squash, grinding and extraction at the same time is introduced into high-fat cream with stirring refined deodorized vegetable oil in a thin, spiral-spinning film 0.5-1.0 mm thick with a pressure gradient of 10-20 MPa, a temperature of 20-30 ° C and a ratio of pumpkin presses - vegetable refined deodorized oil equal to (40-60) - (60-40), separating the mixture to obtain the target product, while the mass fraction of pumpkin oil paste is 2.0-5.0% by weight of high-fat cream, and they introduce it in the form of an emulsion in pasteurized whole milk with a ratio of pumpkin butter paste - pasteurized whole milk equal to (1: 1) - (1: 3).