| 摘要 |
This invention relates to the food industry, namely dairy products with fat emulsion. The aim of this invention is to simplify the technological process, speed up the emulsion production, increase its quality and reduce the energy input. This method describes the production of fat emulsion from liquid milk components (buttermilk or lean cream, milk or lean milk, or from dry products of mentioned materials once they regain their liquid state) and the pasteurisation of fats, fat emulsion. The novelty of this method is that the fat emulsion is produced in the flow of the emulsification unit and before the emulsification, continuously, at a set rate (by inserting diaphragms with openings of the required size and relevant regulation) the liquid fats are added to the flow of milk components and the received mixture is passed through the working elements of the emulsification unit, thus maintaining constant intensiveness of the mechanical process. |
