Method for the production of environmentally friendly detergent from whey

 

(57) Abstract:

Usage: in food industry, in particular in the manufacture of detergent from the whey. The essence of the method: the filtrate whey with a solids content of 3.8 to 4.2%, acidity 55-65oT fermented with starter culture containing lactic acid bacteria Bulgarian and acidophilic Bacillus in the ratio of 1:1, fermented filtrate is stirred for 30 min, sours to acidity 190 - 210oT, to thicken the solids content of 51 - 53% and acidity 1900 - 2100oT, cooled to 31 - 35oC, make a seed crystal in the amount of 0.02%, stirred for 30 min, Doklady to a temperature of 25 - 27oC and Packed.

The invention relates to food industry, in particular to a method of manufacturing detergent from whey.

A method of producing condensed fermented whey, including pasteurization of whey fermentation by yeast in the amount of 10% containing lactic acid bacteria Bulgarian or acidophilic Bacillus, ripening within 48 to 72 h, concentration, cooling [1]

The closest technical solution to the claimed method is prasinana serum leaven, containing lactic acid bacteria Bulgarian or acidophilic Bacillus in the ratio of 1: 1, stirring for 10 to 15 minutes, ripening, thickening to a solids content of 53 to 55% of the cooling is to a temperature of 31 of the 33oC, depositing seed in the amount of 0.02% stirring for 1 h, dokladnie and packing [2]

This method of obtaining lactic acid concentrate and is the closest to the actual nature of the present method of obtaining organic matter for cleaning various surfaces from contamination in the food industry, and everyday life (the surface of the ware, baths, sinks, toilets, and so on).

The disadvantage of this method is that it requires a longer time to obtain the final product, which is not effective when using it as a cleaning agent.

The present invention aims at developing a method in which reduced the cost of manufacturing the final product, full use of all components of the serum and improving the quality of cleaning, especially enameled and glass surfaces.

The solution of this problem lies in the fact that p is thickening, cooling, crystallization of lactose, then the end product having a pH of not less than 2000100oT coming for filling.

The proposed method is as follows.

The filtrate whey (cheese, cheese and casein) UF accumulate in tanks for fermentation.

Prepare the starter, using pure cultures of lactic acid bacteria Bulgarian and acidophilic Bacillus in the ratio of 1:1. Pure cultures given in specialized laboratories.

In pre-heated to a temperature of the fermentation filtrate add 5% yeast. Fermented filtrate periodically for 30 min mix and leave for fermentation to pH not less 20010oSo during the whole period of fermentation the temperature of the filtrate maintain constant.

Thickening fermented filtrate is carried out in a vacuum evaporators at optimal temperatures and vacuum. Thickening finish when reaching a concentration of dry substances 521% acidity 2000100oSo

Condensed filtrate is cooled in a bath-crystallizer at a temperature of 332oC, make the seed (lactose) in quantities which begins 30 minutes Then the product Doklady to temperature (261)oC and sent for packaging.

Example. In the filtrate whey with a solids content 40,2% acidity 605oT, heated to a temperature of fermentation 401oC make the leaven of 5% which contains pure Bulgarian culture and acidophilus sticks in a 1:1 ratio. Fermented filtrate periodically stirred for 30 minutes (every 5 min) and leave for fermentation to pH 20010oSo during the whole period of fermentation filtrate the temperature of fermentation.

Then fermented filtrate is concentrated to a solids content 521% and acidity 2000100oSo

Condensed filtrate is cooled to a temperature of 332oC, make the seed (lactose powder) in an amount of 0.02% by weight of the condensed filtrate to the formation of crystallization centers and periodically stirred for 30 minutes

Then the product Doklady to a temperature of 261oC and sent for packaging.

In the product obtained after priming or after cooling circuit, you can make the flavor at the rate of 2 kg per 1 ton of finished product.

Thus, the proposed SPI, environmentally friendly product that allows you to more effectively clean different surfaces from contamination.

1. Method for the production of environmentally friendly detergent from whey, containing fermentation feedstock leaven containing lactic acid bacteria Bulgarian and acidophilic Bacillus in the ratio of 1:1, mixing, fermentation, concentration, cooling, depositing seed in the amount of 0.02% mixing, dokladnie and filling, characterized in that the feedstock used the filtrate whey with a solids content of 3.8 to 4.2% acidity 55 65oT, the amount of yeast is 5% mixing fermented filtrate is carried out for 30 min, mowing lead to acidity 190 - 210oT, and the condensation is carried out before the dry matter content of 51 to 53% and acidity 1900 2100oT, cooling until 31 35oWith a stirring after depositing the seed is carried out for 30 min, and dokladnie lead to a temperature of 25 of the 27oC.

2. The method according to p. 1, wherein after depositing the seed or after the cooling circuit in the product contribute flavor at the rate of 2 kg per 1 ton of finished product.

 

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FIELD: food-processing industry.

SUBSTANCE: method involves preparing jelly by ultrasonic mixing of curd whey, fat-free sugar, aromatizer, water, cultural liquid produced by citric-acid fermentation of colored raw plant material, and structurer, in the form of mixture of pectin and preparation produced from Mortierella pusilla micromycet biomass by predetermined process; pasteurizing; cooling; pouring and forming.

EFFECT: improved organoleptical properties of base product with smoothly changing anysotropic qualities.

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