| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to dairy industry. For manufacture of 3.6% fat yoghurt beverage the method is performed in the following way. While stirring, one adds dehydrated milk fats, dry defatted milk residue, a stabiliser and sugar into the mixture of water filtrate and defatted milk. One performs heating in the phase of water filtrate and defatted milk, cooling, addition of 65°Br fruit concentrate, addition of defatted milk yoghurt, stirring, pH regulation with citric acid, maintenance, homogenisation, ultra-pasteurisation, cooling, aseptic dispensing and maintenance. Preliminarily defatted milk is supplied by means of a pump into the heat exchanger where milk is heated to 45-48°C and delivered into the bactofuge. By means of the pump milk is supplied into the microfiltration unit where 6.9-8.9" ceramic filters are applied, their throughput capacity equal to 1.1-1.6 mcm at a temperature of 48-53°C. The filtrate is delivered into the pasteuriser where it is maintained at a temperature of 56.5-58.5°C until an alkaline phosphatase test yields a negative result. Then the produced mixture is cooled to a temperature equal to 4-6°C in the heat exchanger and is stored in intermediate vessels.EFFECT: inventions group ensures preservation of the product natural composition and taste properties.4 cl, 2 dwg, 2 tbl |
