RU2474622C1 - Milk sugar production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages milk whey heating, separation, purification, ultrafiltration, condensing, syrup crystallisation, centrifugation, crystals drying and milk sugar packaging. In the process of condensing the syrup is magnetised during 0.5-1.5 hours with a permanent magnet with intensity equal to 150 mT.

EFFECT: method allows to perform deeper desaccharification of molasses, increase milk sugar yield and improve the sugar quality.

2 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the dairy, and can be used in the production of milk sugar.

It is known that with every year the volume of production of protein products is increasing, therefore, the volumes of obtained whey are increasing. Currently, the volume of whey in the world is about 140 million tons and an increase of 2% is projected annually. In Russia, the volume of whey is about 3 million tons per year. The largest whey producers in Europe process up to 35% of its total volume into milk sugar [1].

Milk sugar (lactose) is the only carbohydrate of animal origin in nature. In the body, lactose performs not only energetic, but also structural and plastic functions (the construction of mutant shells of the brain).

The unique physico-chemical properties of lactose, high nutritional and biological value have led to its widespread use. The main consumers of lactose are: pharmacopeia, cosmetology, microbiological and medical industries, microbiology and analytical chemistry, the production of vitamins, organic acids, ethyl alcohol, etc. The main area of application of lactose in the food industry is the production of baby food; bakery and confectionery products; production of salads, sauces, canned fruits, meat and fish products. In the baking industry, lactose promotes the formation of a golden brown crust on the surface of the products, an increase in the volume of bread and butter products, and prevents the defeat of bread by "potato disease". In the confectionery industry, the addition of crystalline lactose improves the caramel base. Lactose is successfully used in the manufacture of dark chocolate, jams, marmalade, biscuits, sweets, glazes, diabetic products, meat products [2, 3].

A traditional method for the production of milk sugar is known, which involves the thickening of purified or unrefined whey, followed by crystallization of lactose, centrifugation and drying [3-5].

The disadvantages of these methods are the long process chain, large losses of lactose, significant energy consumption, environmental pollution.

A known method of intensive technology for the production of milk sugar using a membrane technique, involving ultrafiltration of serum, reverse osmosis, electrodialysis, thickening, crystallization and drying [2, 3, 4].

The disadvantages of the method are the use in the production line of expensive equipment, loss of lactose, significant energy consumption.

A simple and effective solution to increase the yield of milk sugar at minimal cost, without changing the technological scheme of production is to intensify the thickening process.

The technical result of the proposed method for the production of milk sugar is achieved by the fact that in the method including heating the whey, separation, purification, ultrafiltration, thickening, crystallization of the syrup, centrifugation, drying the crystals and packaging of milk sugar, it is envisaged to magnetize the syrup during thickening during 0, 5-1.5 hours with a permanent magnet of 150 mT, installed on the circulation tube of the vacuum evaporator during the circulation of the syrup.

Magnetic processing of whey allows you to reduce the viscosity of the syrup by 15-18% due to coagulation of non-sugars; streamline and spatially reorient particles, intensifying the nucleation process; get large and homogeneous crystals.

The method is as follows. Serum thickens in a vacuum apparatus at a temperature of 78-80 ° C, where water is evaporated to a solids content of CB = 65%. At the end of the thickening, the solution becomes supersaturated and milk sugar begins to stand out in the form of crystals. First, crystallization centers (nuclei) are formed, and then their growth occurs. To obtain homogeneous and large crystals, it is necessary to create a certain supersaturation. With excessive supersaturation, many crystallization centers are formed and, as a result, “flour” (small crystals) forms, which go into molasses by centrifugation.

Embryos or crystallization centers are formed in supersaturated solutions spontaneously or at finished crystallization centers. The crystal grows on a nucleus that has reached a critical size and has a large surface energy, due to which all new particles of dissolved substance are adsorbed on its surface.

Crystal growth occurs simultaneously along all its faces, however, the linear growth rate of individual faces is not the same, which leads to the formation of a certain shape of crystals.

The syrup with crystals obtained in a vacuum evaporator enters the crystallizer with a mixing device. At this stage, due to a gradual decrease in temperature, further crystal growth occurs.

Then the crystallizate goes to centrifugation, where the crystals are separated from the intercrystal fluid. Get milk sugar and molasses. Milk sugar crystals are sent for drying and packaging. Molasses is a waste product, it contains up to 20% of lactose, its goodness is 50-60%. This milk sugar is lost to the dairy industry.

Example

In a known embodiment, whey is heated, separated, cleaned, ultrafiltered, concentrated, syrup crystallized, centrifuged, dried crystals and milk sugar are packaged.

In the proposed embodiment, whey is heated, separated, purified, ultrafiltered, concentrated, syrup crystallized, centrifuged, dried crystals and milk sugar are packaged. In the process of thickening, the syrup was magnetized for 0.5 h; 1 h and 1.5 hours with a permanent magnet of 150 mT, installed on the circulation pipe of the vacuum evaporator.

At the end of the crystallization process, the crystallize is centrifuged, molasses and milk sugar are analyzed. The lactose content is determined using a SU-4 polarimeter. The determination of the solids content is carried out by drying. Viscosity is measured with a Happler VN-2 viscometer. The optical density is determined on a FEK-56M photoelectrocalorimeter. The size of the crystals is determined using a microscope by measuring 100 crystals, and then calculate their average value. Benignity is calculated as the ratio of lactose to solids multiplied by 100.

A comparison of the technological parameters of the products is carried out with the data of the control experiment, without processing by a magnetic field. The measurement results are shown in tables 1 and 2.

Table 1 Change in technological parameters of intercrystal fluid Name of indicator Feature Options Known, without magnetization The proposed magnetization by a permanent magnet with a strength of 150 mT for, h 0.5 1,0 1,5 The lactose content,% 20.64 18.24 18.16 18.18 The change in lactose content in% of control - 11.63 12.02 11.92 Viscosity, cP 8.60 7.22 7.20 7.22 Change in viscosity,% to control - 16.05 16.28 16.05

table 2 Change in milk sugar quality indicators Name of indicator Feature Options Known, without magnetization The proposed magnetization by a permanent magnet with a strength of 150 mT for, h 0.5 1,0 1,5 The quality of milk sugar, units 89.0 93.0 93,4 93.2 An increase in benignity, in% of control - 4,5 4.9 4.7 The optical density of milk sugar at 100% CB 7.38 5.8 5.78 5.78 The change in optical density, in% of control - 21,4 21.7 21.7 The average crystal size, microns 106 176.0 176.6 176.8 The increase in average crystal size, in% of control - 66.0 66.6 66.8

Information sources

1. Labinov V.V. The state and trends of the dairy industry in Russia. Milk production in the world. // Modern aspects of dairy business in Russia. - 2010. - S.7-11.

2. Khramtsov A.G., Evdokimov I.A. Intensive milk sugar technology. - M .: DeLi print, 2004 .-- 227 p.

3. Khramtsov A.G., Rokhmistrov V.V. Milk sugar production. - M.: Agropromizdat, 1991 .-- 126 p.

4. Collection of technological instructions for the production of milk sugar.

5. TU 10 RF 1090-92. Milk sugar. Technical conditions

Claims (1)

A method for the production of milk sugar, which involves heating whey, separation, purification, ultrafiltration, thickening, crystallization of the syrup, centrifugation, drying crystals and packaging of milk sugar, characterized in that during the thickening process the syrup is magnetized for 0.5-1.5 hours 150 mT permanent magnet.