| 摘要 |
FIELD: food industry, dairy industry. ^ SUBSTANCE: the present innovation deals with three stages of high-fat cream cooling. At the first stage it is necessary to cool high-fat cream up to 25-35° C for 110-190 sec at specific power of mechanical treatment being about 90-170 W/kg. At the first stage of high-fat cream transformation into reverse dispersion it is necessary to cool the product up to 12-18° C for 55-155 sec at specific power of mechanical treatment being 130-370 W/kg and mixer's rate of rotation inside the cylinder being equal to about 200-500 rot./min to obtain dispersion of water/fat type. At the third stage for forming primary structure the product should be cooled up to 7-18° C for 175-250 sec at specific power of mechanical treatment being 80-310 W/kg and mixer's rate of rotation inside the cylinder being 50-300 rot./min. Moreover, cooling procedure should be fulfilled in a cooling cylinder of a scraping heat exchanger. The innovation enables to obtain butter of improved consumer's properties and liquidate consistence defects at temperatures of fridge storage. ^ EFFECT: higher efficiency of butter manufacturing. ^ 1 dwg, 4 ex |
