RU2555411C1 - Concentrated lactose solution production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: concentrated lactose water solution production method envisages whey ultrafiltration for the whey purification from protein substances and packing. Whey is not heated before ultrafiltration. Whey is purified from proteins by way of ultrafiltration. Before ultrafiltration one uses ceramic membranes with 0.02 mcm pores diameter at a temperature of 15°C under a pressure of 0.3 MPa. Then water solution of lactose and salts (permeate) is supplied for nanofiltration. In the process of nanofiltration one uses roll-type polymer membranes with 0.005 mcm pores diameter and carries out nanofiltration at a temperature of 15°C under a pressure of 2.7 MPa where a significant part of salts and water is removed. The obtained retentate is supplied for diafiltration. In the process of diafiltration one uses roll-type polymer membranes with 0.005 mcm pores diameter and carries out diafiltration at temperature of 15°C under a pressure of 2.7 MPa.

EFFECT: invention allows to reduce duration of concentrated lactose solution production, simplify the technological process and reduce energy expenditures.

1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the dairy.

Known methods for producing lactose, the final product of which is crystalline lactose:

1. The method of separation, demineralization of serum, clarification of demineralized serum, which is carried out in two stages, thickening, crystallization of lactose in syrup, isolation and drying [1].

2. A method for the production of milk sugar, which involves heating whey, separation, purification, ultrafiltration, thickening, crystallization of the syrup, centrifugation, drying of crystals and packaging of milk sugar, in the process of thickening the syrup is magnetized for 0.5-1.5 hours by a permanent magnet intensity of 150 MT [3].

3. A method for the production of milk sugar from whey, including the purification of whey from fat and proteins, its thickening to 45-60% solids, followed by crystallization of lactose by three times cyclic heat treatment of the crystallizate, which consists in successive heating and cooling in each cycle, s subsequent separation and drying of lactose crystals, with heating in each cycle to a temperature of 75-80 ° C, and cooling to a temperature of 10 ° C [2].

The disadvantages of these methods are the long process chain, high energy consumption, the need for preliminary preparation of serum (heating, separation, cleaning), the use of additional devices (magnet).

However, in some sectors of the dairy, confectionery, bakery, and microbiological industries, the use of lactose in the form of a solution is more advantageous, because lactose solution is cheaper than crystalline lactose and the use of lactose solution is more technologically advanced.

The closest technical solution is a method for the production of milk sugar [4], which involves heating skim milk whey, purifying it from proteins, thickening, crystallizing lactose by cooling and packing the finished syrup, and whey is purified from proteins by ultrafiltration at a temperature of 50-60 ° C, while ultrafiltrate is sent to thickening and it is carried out at a temperature of 50-60 ° C until the solids content is 48-68%, and cooling during crystallization is carried out at a speed of 4-6 deg./min to temperatures ry 10 ° C.

The disadvantages of this method are significant energy costs, the need for a vacuum evaporation plant.

The invention is aimed at reducing the production time of a concentrated lactose solution, simplifying the process technology and reducing energy consumption.

This is achieved by using pasteurized serum without preliminary treatment (heating, separation), which is passed through an ultrafiltration unit with ceramic membranes with a pore diameter of 0.02 μm at a temperature of 15 ° C and a pressure of 0.3 MPa. In this case, fats and proteins are separated. Next, an aqueous solution of lactose, salts (permeate) is fed to a nanofiltration unit with roll polymer membranes with a pore diameter of 0.005 μm at a temperature of 15 ° C and a pressure of 2.7 MPa. This process removes a significant portion of the salts and water. The obtained retentate is fed for diafiltration to a plant with coiled polymer membranes with a pore diameter of 0.005 μm at a temperature of 15 ° C and a pressure of 2.7 MPa, where residual salts are washed out with an additional amount of water. The scheme for obtaining a concentrated lactose solution - see Fig. one.

The result is a concentrated lactose solution with a solids content of lactose of 20%, which can be used as a semi-finished product in the dairy industry or packaged and used in other industries. Organoleptic and physico-chemical characteristics of the final product are shown in Table 1.

Example 1

Pasteurized cheese whey is passed through an ultrafiltration unit with ceramic membranes with a pore diameter of 0.02 μm at a temperature of 15 ° C, a pressure of 0.3 MPa, where fat and protein are separated. Next, an aqueous solution of lactose and salts (permeate) is fed to a nanofiltration unit with roll polymer membranes with a pore diameter of 0.005 μm at a temperature of 15 ° C and a pressure of 2.7 MPa. In this process, a significant portion of the salts and water is removed. The obtained retentate is fed for diafiltration to a plant with coiled polymer membranes with a pore diameter of 0.005 μm, where residual salts are washed out with an additional amount of water. The diafiltration process is carried out at a temperature of 15 ° C and a pressure of 2.7 MPa. The resulting concentrated lactose solution with a content of 20% solids has a uniform consistency. Next, the finished product is packaged.

Using the proposed method provides, in comparison with existing methods, the following advantages:

- reduction in the production time of a concentrated lactose solution;

- simplification of the process;

- reduction of energy costs;

- the use of lactose in the form of a solution is more profitable, because lactose solution is cheaper than crystalline lactose;

- the use of lactose in the form of a solution is more technological.

Information sources

1. Patent 2360006 of the Russian Federation C1, C13K 5/00, A23C 21/00. Method for the production of milk sugar from salted whey / I.A. Evdokimov, N.Ya. Dykalo, A.V. Permyakov, E.R. Smirnov (Russia). Application 02.06.2008. Published on June 27th, 2009.

2. Patent 2464321 of the Russian Federation C2, C13K 5/00, A23C 21/00. Method for the production of milk sugar / V.G. Kulenko, E.A. Fialkova, E.M. Kostyukov, E.A. Kachalova, D.A. Belozerova (Russia). Declared December 20, 2010. Published on October 20, 2012.

3. Patent 2474622 of the Russian Federation C1, C13K 5/00. Method for the production of milk sugar / O.I. Topal, O.S. Bashanov (Russia). Declared 07.07.2011. Published 02/10/2013.

4. Patent 2128710 of the Russian Federation C1, C13K 5/00, A23C 21/00. Method for the production of milk sugar / I.A. Evdokimov A.G. Khramtsov, I.K. Nikulnikova, B.G. Papin, M.I. Evdokimova, A.V. Serov. Declared 02/03/1997. Published 10.04.1999 - Prototype.

Claims (1)

A method for the production of a concentrated aqueous solution of lactose, comprising ultrafiltration of whey for purification of protein substances, packaging, characterized in that prior to ultrafiltration, whey is not subjected to heat, and whey is purified from proteins by ultrafiltration, in which ceramic membranes with a pore diameter of 0.02 μm are used at a temperature of 15 ° C and a pressure of 0.3 MPa, then an aqueous solution of lactose and salts (permeate) is fed to nanofiltration, in which roll polymer membranes with a diameter of pores of 0.005 μm, and conduct it at a temperature of 15 ° C and a pressure of 2.7 MPa, where a significant portion of salts and water are removed, the obtained retentate is fed to diafiltration, in which roll polymer membranes with a pore diameter of 0.005 μm are used, and conduct it at a temperature 15 ° C and a pressure of 2.7 MPa.

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